Traditionally shaped using hands and smaller and thinner than New York bagels, Montreal Bagels are a delicious delicacy hailed from Canada. It is one of the most loved breakfasts in the country and gets a hint of sweetness from honey or maple syrup present in the dough.
The Montreal bagel is one of Canada’s most iconic and loved snacks. According to history, a Jewish -Viennese baker came up with the first bagel recipe in the late 17th century. And from there on, bagels have picked up the pace and are loved all over Canada.
The Best Montreal Bagels Recipe for You!
Soft, chewy, and totally delectable, these Montreal bagels are made with a maple-syrup added in dough and poached in honey water for a slightly sweet taste. Top them with plenty of seeds to enjoy the best homemade bagels you have ever made!
This recipe is prepared by keeping in mind the modern kitchen and assuming that you have no wood-burning oven, which is traditionally used for baking these sweet and chewy delights. However, you need not worry as a result is pretty darn close to the wood oven ones!
So, let’s see how you can make Canada’s one of the most loved recipes at home!
Prep time: 1 hour 30 minutes
Cooking time: 25 minutes
Servings: 8 bagels
- 1 cup (227g) water, lukewarm
- 2 teaspoons maple syrup
- 2 teaspoons instant yeast
- 3 1/4 to of Unbleached Bread Flour
- 1 teaspoon (6g) salt
- 3/4 cup (106g) sesame seeds or poppy seeds
- 3 quarts (2722g) of water
- 1/3 cup (113g) honey or ¼ cup barley malt syrup
Method to Prepare
- Firstly, let’s make the dough. Combine all the ingredients listed under the dough section. Mix until you get a firm dough. Keep ¼ cup of flour aside while making the dough.
- Now, use the remaining flour to knead the dough by hand for 10 minutes. The dough should be smooth and elastic and shouldn’t stick to your fingers.
- Place the dough in a greased bowl, cover it, and let it rise for one and half an hour until almost doubled its size.
- Meanwhile, line a baking sheet with parchment paper and place sesame seeds in a small bowl.
- After 1 ½ hour, deflate the dough and divide it into eight equal pieces.
- Roll each piece into a rope. Wrap the rope with your fingers and overlap the ends to close the bagel. Roll your palm over the seam to seal.
- Place these bagels on the lined baking sheet, cover them, and let them rise while you prepare the boiling liquid. Also, preheat the oven with a baking stone in it to 475°F.
- Now for boiling, fill a large saucepan with water. Add the honey or barley malt syrup. Place the saucepan over a medium-high flame and bring the water to a boil.
- The bagels will be ready to cook when they’ve risen slightly.
- Reduce the flame and water to simmer, then add two or three bagels to it.
- Cook one side for a minute, then flip it over and cook for one more minute.
- Remove the boiled bagels with a slotted spoon and dredge in the seeds.
- Flip the baking sheet and put the parchment on the back. Now, place your boiled bagels.
- Once all the bagels are boiled, slide the parchment with bagels on it onto the baking stone and bake for around 23 minutes until golden brown.
- Remove them from the oven and let them cool on a rack before serving.
- Serve them and enjoy!
These Montreal Bagels are chewy and soft, with a hint of sweetness paired perfectly with crunchy seeds on top! Toast them up, bathe them in cream cheese, and enjoy these delicious homemade bagels.