Montreal Style Bagels are small, chewy, and slightly sweet, making them a unique treat! They’re boiled in honey-sweetened water before baking, giving them a delicious twist.
Honestly, once you try these bagels, you might forget about regular ones! I love to slather mine with cream cheese and add some fresh veggies—so good! 🥯
Key Ingredients & Substitutions
Bread Flour: This recipe calls for bread flour because it has a higher protein content, giving the bagels their chewy texture. If you don’t have bread flour, you can use all-purpose flour, though the texture may be slightly less chewy.
Active Dry Yeast: If you’re not a fan of active dry yeast, you can replace it with instant yeast. Just mix it directly into the dry ingredients instead of activating it first in water.
Sugar: The sugar helps activate the yeast and adds a bit of sweetness. You can swap granulated sugar with honey or agave syrup if you prefer a natural sweetener, adjusting the amount slightly.
Honey: This recipe uses honey in both the dough and boiling water, contributing to the bagels’ flavor. If you’re looking for a vegan option, consider using maple syrup instead.
Sesame Seeds: While sesame seeds add a lovely crunch, you can swap them for poppy seeds or everything bagel seasoning for a different twist!
How Do I Knead Dough for Perfect Bagels?
Kneading is crucial for developing gluten, which gives bagels their dense texture. Here’s a simple guide to help you get it right:
- Flour your surface lightly to prevent sticking but don’t overdo it.
- Push the dough away from you with the heel of your hand.
- Fold the dough back over itself, then give it a quarter turn and repeat.
- Knead for about 10 minutes until it feels smooth and elastic. If it feels sticky, sprinkle a little flour, but not too much!
Remember to let the dough rest if it feels too tough. Kneading should feel satisfying, not like a workout. Happy baking!
How to Make Montreal Style Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water (110°F/43°C), plus extra if needed
- 1/4 cup honey (for dough)
- 2 tablespoons vegetable oil or melted butter
For Boiling:
- 2 tablespoons honey (for boiling water)
For Topping:
- 1 large egg, beaten (for egg wash)
- 1 cup sesame seeds (for topping)
How Much Time Will You Need?
This recipe will take about 2.5 to 3 hours in total. That includes about 30 minutes for preparing and shaping the bagels, and 1 to 1.5 hours for the dough to rise, followed by 20-25 minutes of baking. The wait will be worth it for delicious homemade bagels!
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, combine the warm water, yeast, and sugar. Stir gently, and let it sit for about 5-10 minutes until it gets all frothy. This means the yeast is active and ready to go!
2. Mix the Ingredients:
In a big mixing bowl, mix together the bread flour and salt. Now pour in the frothy yeast mixture, honey, and your choice of vegetable oil or melted butter. Stir everything together until you get a rough dough.
3. Knead the Dough:
Transfer the dough to a lightly floured surface and knead it for about 10 minutes. You want it to be smooth and elastic. If it feels too dry, just add a little more warm water—one tablespoon at a time—until it feels just right!
4. First Rise:
Place your dough in a lightly greased bowl, and cover it with a damp towel or some plastic wrap. Let it rise in a warm place for about 1 to 1.5 hours, until it doubles in size. This is when the magic happens!
5. Shape the Bagels:
Once risen, punch down the dough to let out the air. Divide it into 8 equal pieces. Roll each piece into a ball, and then use your thumb to poke a hole right in the middle. Gently stretch the dough to create a ring about 3 inches wide.
6. Boil the Bagels:
Preheat your oven to 425°F (220°C). Fill a large pot with water, add 2 tablespoons of honey, and bring it to a gentle boil. Now, boil the bagels in batches—about 1 minute on each side. Use a slotted spoon to lift them out, letting them drain on a wire rack.
7. Apply Egg Wash and Toppings:
Brush each boiled bagel with the beaten egg. Then sprinkle those sesame seeds on top generously. They add the best crunch!
8. Bake:
Place your bagels on a parchment-lined baking sheet. Bake them for about 20-25 minutes, or until they turn golden brown. Don’t forget to rotate the baking sheet halfway through for even cooking!
9. Cool:
Once baked, remove the bagels from the oven and let them cool on a wire rack before serving. This helps them firm up a bit more.
Enjoy your classic Montreal Style Bagels, with their sweet, dense, and slightly chewy texture, topped with crunchy sesame seeds!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can swap bread flour for all-purpose flour, but be aware that the bagels may be slightly less chewy. Bread flour has a higher protein content, which contributes to that classic bagel texture.
What If My Dough Is Too Sticky?
If your dough feels sticky while kneading, sprinkle in a little extra flour, a tablespoon at a time, until it becomes manageable. Just be cautious not to add too much flour, as this can make your bagels tough!
Can I Make the Dough the Night Before?
Absolutely! You can make the dough and let it rise, then punch it down and store it in the fridge overnight. Just let it come to room temperature for about 30 minutes before shaping and boiling.
How Should I Store Leftover Bagels?
To store leftover bagels, keep them in an airtight container or bag at room temperature for up to 2 days. For longer storage, you can freeze them. Just wrap them individually in plastic wrap and place them in a freezer bag. When ready to eat, thaw at room temperature or pop them in the toaster!
