See how to make Montreal-style bagels at home. It's easier than you probably think and results are amazing.
- Serves: 18 persons
- 4 ½teaspoon dry active yeast (2 packages)
- 1 ½cups warm water
- 1egg yolk
- 1cup honey , divided)
- ¼cup canola oil or other neutral-flavored oil
- ½teaspoon fine sea salt
- About 5 cups bread flour
- ½to 1 cup poppy seeds or sesame seeds, optional
Step 1Gather the ingredients.
Step 2Dissolve yeast in water in a large mixing bowl or bowl of a stand mixer. Let sit until foamy, about 5 minutes.
Step 3Whisk in egg and egg yolk.
Step 4Stir in 1/2 cup of honey, along with oil and salt.
Step 5Stir in 1 cup of flour at a time until dough pulls away from sides of bowl. If using a stand mixer, use a dough hook to knead. If working by hand, turn out dough onto a lightly floured surface to knead, adding more flour, if necessary, to keep dough from sticking too much. However you knead it, dough should become firmly elastic. When a thick piece is pinched, it should have a texture quite similar to your earlobe.
Step 6Cover and let sit until doubled in size, about an hour. (Note: You can chill dough overnight at this point.)
Step 7Preheat an oven to 475 F. Set one of the oven racks on the bottom rung and move any other cooking racks out of the way. If you have a pizza stone or baking stone, put it on the bottom rack.
Step 8Fill a large pot with about 12 cups of water. Add the remaining 1/2 cup of honey to the pot and bring to a boil.
Step 9While everything heats up, punch down dough, turn onto a lightly floured work surface, and divide into 18 pieces. Let sit for about 15 minutes.
Step 10Roll out each piece to 8 to 10 inches long.
Step 11Bring the two ends of a piece together and pinch and twist them, rolling that section of the circle between your hands to be sure it is fully sealed.
Step 12Set aside on a clean kitchen towel while making remaining pieces into circles.
Step 13Set up two lightly oiled baking sheets or , if you're using a pizza stone, two baking sheet-sized pieces of parchment paper that will fit on a pizza peel or on top of upside-down baking sheets (to ease paper directly onto pizza stone).
Step 14Put poppy seeds and/or sesame seeds in a wide bowl or rimmed plate.
Step 15When water is boiling, drop 3 bagels in. After about 10 seconds, use a slotted spoon to gently nudge them and make sure they aren't sticking to the bottom of the pot. Cook until they float to the surface.
Step 16Let them cook about 1 more minute before using a slotted spoon to transfer back to the clean towel.
Step 17Dip both sides of each in the seeds and set on the baking sheet or parchment paper.
Step 18Repeat with remaining bagels.
Step 19When one baking sheet or parchment paper is full, transfer it to the oven and bake until bagels are well browned about 15 minutes.
Step 20Transfer to a cooling rack and repeat with remaining bagels.