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Montreal Bagel
Created by: Howcan Team
Ingredients
- 4 cups of bread flour
- 1 tablespoon of granulated sugar
- 1 1/2 teaspoons of salt
- 1 1/2 teaspoons of instant yeast
- 1 1/4 cups of warm water
- 1/4 cup of honey
- 1 egg, beaten
- Poppy seeds or sesame seeds for topping (optional)
Instructions
- In a large bowl, combine 4 cups of bread flour, 1 tablespoon of granulated sugar, 1 1/2 teaspoons of salt, and 1 1/2 teaspoons of instant yeast.
- Add 1 1/4 cups of warm water and mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
- Divide the dough into 12 equal pieces and shape each piece into a ball. Use your thumb to poke a hole through the center of each ball and stretch it to form a bagel shape.
- Place the bagels on a lightly greased baking sheet, cover with a clean kitchen towel, and let them rise for 20 minutes.
- Preheat the oven to 425°F (220°C).
- In a large pot, bring water to a boil and add 1/4 cup of honey.
- Boil the bagels, 3-4 at a time, for 1-2 minutes on each side. Remove them with a slotted spoon and place them back on the baking sheet.
- Brush the tops of the bagels with beaten egg and sprinkle with poppy seeds or sesame seeds if desired.
- Bake for 10-15 minutes, or until golden brown.
- Allow the bagels to cool before slicing and enjoying.
The history of Montreal bagels dates back to the late 19th century when Jewish immigrants from Eastern Europe brought their traditional bagel-making techniques to the city. These bagels are distinct from their New York counterparts, being smaller, denser, and sweeter, with a larger hole. The recipe typically includes honey and is boiled in honey-sweetened water before being baked in a wood-fired oven. The most famous Montreal bagel shops, such as St-Viateur Bagel and Fairmount Bagel, have been perfecting this craft for generations. Today, the best Montreal bagels can still be found in these iconic bakeries, where the traditional methods are faithfully preserved.
70 min
12
250 calories
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