posted by Andy 11-04-102 9:20 AM
by Marcy Goldman at Baker Boulanger/Betterbaking.com
Montreal bagels are traditionally made in a wood fired oven. They are enriched with honey, eggs and oil. No salt in the dough - this makes the taste of the sesame or poppy seed coating really shine through. Montreal bagels are usually less dense than American bagels.
1-1/4 cups slightly warm water
1-3/4 teaspoons yeast
3 tablespoons sugar
3 tablespoons honey
1 tablespoon beaten egg
3 tablespoons vegetable oil
1 teaspoon malt syrup or powder (available in home brewing supply and health food stores)
4-1/2 - 5-1/2 cups (approx.) bread flour
1-1/2 cups sesame seed or poppy seeds (or half and half)
6 qt. Dutch oven
1/4 cup honey
1 teaspoon kosher salt
Whisk together the water, yeast, sugar, honey, egg, vegetable oil and malt. Stir in one cup of the flour and most of the remaining flour. Knead 10-12 minutes to form a stiff, smooth dough. Cover and let rest 10 minutes.
Line one large baking sheet with a kitchen towel, another with baking parchment. Fill Dutch oven to three quarters with water. Add honey and salt. Bring water to a boil.
Meanwhile, divide dough into 12 to 14 sections and form into 10 inch strips. Form these into bagel rings and place on cookie sheet. Let rise 12-16 minutes until bagels are very slightly puffed up.
Preheat oven to 450 F.
Boil bagels about 1-1/2 minutes each, turning over once. Place on towel- lined sheet first to dry a bit. Sprinkle generously with sesame or poppy seeds (Montreal bagels are more seeded than regular bagels) and place on parchment-lined sheet.
Place in oven, reduce heat to 425 F. Bake until done, about 15-22 minutes, turning bagels over once when they are just about done.
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