Montreal-Style Bagel

Created by: Howcan Team

Ingredients

4 cups of bread flour
1 1/2 cups of warm water
1/4 cup of granulated sugar
2 teaspoons of active dry yeast
1 1/2 teaspoons of salt
1/4 cup of honey
1/4 cup of cornmeal

Instructions

In a large bowl, combine 1 1/2 cups of warm water, 1/4 cup of granulated sugar, and 2 teaspoons of active dry yeast. Let it sit for 5 minutes until foamy.
Add 4 cups of bread flour and 1 1/2 teaspoons of salt to the yeast mixture. Mix until a dough forms.
Knead the dough on a floured surface for 10 minutes, or until smooth and elastic.
Divide the dough into 12 equal pieces and shape each piece into a 9-inch rope. Join the ends to form a bagel shape.
Place the shaped bagels on a baking sheet sprinkled with cornmeal. 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. Add 1/4 cup of honey to the boiling water.
Boil the bagels, 3 at a time, for 1 minute per side. Remove with a slotted spoon and place them back on the baking sheet.
Bake the bagels for 8-10 minutes, or until golden brown.
Allow the bagels to cool before serving. Enjoy!

Bread Breakfast

Canadian

Montreal-style bagels have a rich history dating back to the late 19th century when Jewish immigrants brought their traditional bagel-making techniques to Montreal, Canada. These bagels are smaller, denser, and sweeter than their New York counterparts, and are boiled in honey-sweetened water before being baked in a wood-fired oven. The result is a chewy interior and a slightly sweet, crispy exterior. Legendary Montreal bagel shops like St-Viateur Bagel and Fairmount Bagel have been perfecting this craft for generations, drawing locals and tourists alike. The best Montreal-style bagels can still be found in these iconic establishments, where the traditional recipe and wood-fired baking process are meticulously preserved.

70 min

250 calories

Instructions

In a large bowl, combine 1 1/2 cups of warm water, 1/4 cup of granulated sugar, and 2 teaspoons of active dry yeast. Let it sit for 5 minutes until foamy.
Add 4 cups of bread flour and 1 1/2 teaspoons of salt to the yeast mixture. Mix until a dough forms.
Knead the dough on a floured surface for 10 minutes, or until smooth and elastic.
Divide the dough into 12 equal pieces and shape each piece into a 9-inch rope. Join the ends to form a bagel shape.
Place the shaped bagels on a baking sheet sprinkled with cornmeal. 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. Add 1/4 cup of honey to the boiling water.
Boil the bagels, 3 at a time, for 1 minute per side. Remove with a slotted spoon and place them back on the baking sheet.
Bake the bagels for 8-10 minutes, or until golden brown.
Allow the bagels to cool before serving. Enjoy!

Related Recipes: