Montreal Bagel
Montreal's legendary bagel — smaller, denser and sweeter than New York style, with a larger hole. Made with egg and honey in the dough, boiled in honey water and baked in a wood-fired oven. Topped with sesame or poppy seeds. Fairmount or St-Viateur, both are correct.
- Total
- 50 min
- Serves
- 12
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Combine flour, yeast and salt. Whisk together eggs, oil, honey and warm water. Mix into flour until a dough forms. Knead 10 minutes until smooth and slightly tacky.
About 5 min
Prove in a lightly oiled bowl, covered, for 1.5 hours or refrigerate overnight.
About 11 min
Divide into 12 equal pieces. Roll each into a 30 cm rope. Wrap the rope around your hand and squeeze the ends together firmly to form a ring. The hole should be quite large — it will shrink when baked.
About 11 min
Boil honey water. Poach bagels 1–2 minutes per side — just until they puff slightly.
About 11 min
Immediately dip both sides in sesame seeds, pressing firmly.
About 11 min
Bake at 230°C/450°F (ideally in a wood-fired oven, but a very hot conventional oven works) for 12–15 minutes until golden and glossy. The honey gives a sweeter, shinier crust than NY bagels. Cool 10 minutes before eating.
About 3 min
Nutrition per serving (estimate)
- Calories
- 260
- Protein
- 8 g
- Carbs
- 44 g
- Fat
- 6 g
- Fibre
- 2 g
- Sugar
- 8 g
- Sodium
- 320 mg
Contains: gluten, eggs, sesame
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Recipe by Boon Tools.