Method

Combine flour, yeast, sugar, salt, egg, and malt syrup in a large bowl. Add warm water gradually and knead vigorously for 8–10 minutes until the dough is smooth, supple, and springs back when poked. Cover with a damp towel and let rise in a warm spot for 1 hour until noticeably puffy.
About 1 hr 10 min
Divide the dough into 12 equal portions. Roll each piece into a rope about 20 cm long, then join the ends firmly by overlapping and pressing together to form a ring with a 5 cm hole in the centre. Keep the rings covered while you shape the rest so they do not dry out.
About 10 min
Bring a large pot of water to a rolling boil and stir in a generous tablespoon of honey. Drop the bagels in batches of 3–4 and boil for 60 seconds per side — no longer, or the crust becomes too thick. The bagels will float and puff slightly. Remove with a slotted spoon and shake off excess water.
About 5 min
Immediately dip each boiled bagel into a tray of sesame or poppy seeds (or a mix), pressing firmly so the seeds coat both sides and cling to the sticky surface. Place on a parchment-lined baking sheet with a little space between each.
About 3 min
Bake in a preheated 220 °C (425 °F) oven for 18–22 minutes, rotating the tray halfway, until the bagels are deep golden-brown with a glossy, crackling crust. Montreal bagels bake darker than New York bagels — don't pull them early. Cool on a wire rack for 10 minutes before slicing.
About 22 min

Nutrition per serving (estimate)

Contains: gluten, eggs, sesame