Montreal-Style Bagels
Ingredients:
4 cups bread flour
1 package active dry yeast (2 1/4 teaspoons)
1 1/2 cups warm water (110°F/45°C)
3 tablespoons sugar
1 tablespoon honey
1 1/2 teaspoons salt
1 egg
1/4 cup vegetable oil
1 tablespoon malt syrup or molasses
1/2 cup sesame seeds or poppy seeds (optional)
Large pot of water for boiling
2 tablespoons honey for boiling water
Directions:
Prepare the Dough:
In a small bowl, dissolve the yeast in warm water with 1 tablespoon of sugar. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, remaining sugar, salt, egg, and vegetable oil. Add the yeast mixture and stir until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Shape the Bagels:
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball, then poke a hole in the center with your thumb. Gently stretch the hole to about 1 1/2 inches in diameter.
Place the shaped bagels on a lightly floured surface, cover with a cloth, and let them rise for about 15 minutes.
Boil the Bagels:
Preheat your oven to 450°F (230°C). Fill a large pot with water and bring it to a boil. Add the honey to the boiling water.
Boil the bagels in batches, 1-2 minutes per side, until they puff up slightly. Remove the bagels with a slotted spoon and drain on a wire rack.
Bake the Bagels:
Place the boiled bagels on a baking sheet lined with parchment paper. If desired, dip each bagel in sesame seeds or poppy seeds.
Bake in the preheated oven for 15-20 minutes, or until the bagels are golden brown and cooked through.
Let the bagels cool on a wire rack before serving.
Prep Time: 1 hour 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 50 minutes
Kcal: 250 kcal per bagel | Servings: 12 bagels
