Bagels have become staples in any household as a filling snack or even an incredibly satisfying breakfast sandwich. This is why some would even have a bagel recipe in file and serve them homemade. But there is more to it than meets the eye when you’re looking at the memorable Montreal-Style Bagel.
A basic Montreal-Style Bagel Recipe is similar to it’s relative, the New York Bagel but there are some distinctions that make it a special and rustic treat you’ll never forget.
Why is the Montreal-Style Bagel Different?
At a glance, you can immediately tell that this type of bagel is quite different. Visually, it has a larger hole and is thinner. As for the taste, it’s more dense and has more sweetness.
Although it has sourdough as well, it’s flavor is different with the incorporation of malt as well as honey through a boiling process before being sent into the oven. It also has an extra nutty flavor after being covered with poppy or sesame seeds.
All of these components end with a chewy yet light and aird bagel that leaves your tastebuds for more. What to try making these at home? Here is a recipe you can try:
This recipe published on CBC.ca makes for a simple and scrumptious bagel. It has all the basic steps and although it might take a few tries to get it perfectly, you can practice it at home:
- 350g warm water
- 60g sugar
- 30g oil
- 10g active dry yeast
- 1 egg
- 20g honey
- 8g salt
- Up to 700 g flour
- 350g honey
- Sesame seeds
- Poppy seeds
- Preheat the oven to 450° F with a parchment paper-lined baking sheet inside.
- Fill a large pot with water. Put to boil over medium-high heat.
- In a large bowl, whisk together water, sugar, oil, yeast, egg and honey. Whisk in salt. Gently stir in some of the flour (approx. 550g), one cup at a time, until a soft dough forms.
- Turn dough out onto the surface and gently knead until it begins to come together. Continue to knead, adding flour as needed to prevent sticking, until you have a soft dough that bounces back when you press on it — it should take 10 – 12 minutes.
- When dough is properly kneaded, place in an oiled bowl, making sure to get a thin coat of oil on dough. Cover with a towel and let rest for 30 minutes.
- Cut dough into 16 pieces (about 75g each). Keep pieces covered with a towel while you work.
- Roll each piece into a 10 – 12 inch rope. Do not add flour to the surface, unless to prevent sticking.
- Wrap rope around your four fingers, overlapping the ends on the inside of your hand to make a circle. To seal, roll your hand back and forth, pressing gently to complete the circle. Place on a floured surface to rest and cover with a towel as you work. Keep bagels covered as you go.
- Let bagels rest 30 minutes.
- Add 350 g of honey to the pot of water and bring to a full boil.
- Handle rested bagels gently to keep their shape. Boil bagels in batches, 1 ½ – 2 minutes per side. Remove from water using a slotted spoon. Place onto a cooling rack and sprinkle heavily with seeds.
- Place bagels on a heated pan in the oven and bake until golden brown, 15 – 20 minutes.
This bagel recipe is perfect to serve at afternoon tea or a hearty breakfast for your family. Even if you’re not a professional chef, a Montreal-style bagel is simple and rustic yet you’ll surely be proud to serve it to anyone.
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