Montreal-Style Bagels
A recipe for making authentic Montreal-style bagels at home, yielding delicious results with a straightforward process.
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Instructions
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Preheat oven to 475 F with a rack on the bottom rung.
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Start boiling 12 cups of water with 1/2 cup honey.
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Dissolve yeast in water and let foam for 5 minutes.
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Whisk in egg, egg yolk, 1/2 cup honey, oil, and salt.
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Gradually stir in flour until dough forms and pulls from the bowl, then knead until elastic.
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Cover dough and let rise until doubled in size, about 1 hour.
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Punch down dough, divide into 18 pieces on a floured surface, and let rest for 15 minutes.
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Roll each piece into an 8 to 10-inch rope.
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Form each rope into a circle, sealing the ends securely.
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Prepare two lightly oiled baking sheets or parchment paper.
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Place seeds in a wide bowl.
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Boil 3 bagels at a time. Nudge after 10 seconds to prevent sticking, then cook until they float.
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Cook for 1 minute longer, then transfer to a clean towel.
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Dip both sides of each bagel in seeds and place on prepared baking sheets.
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Bake bagels for about 15 minutes until well browned.
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Transfer to a cooling rack; repeat baking with remaining bagels.