Montreal Bagel Recipe
- Prep Time: 2.5 Hours
- Cook Time: 18 mins
- Total Time: 3 Hours
- Yield: 8 Bagels 1x
- Category: Bagels
Ingredients
Scale
- 400g of warm water
- 65g granulated sugar
- 3 tbsp canola oil
- 7g active dry yeast
- 2 large eggs, divided (one for the dough, one for an egg wash)
- 30g maple syrup
- 630g all purpose flour (you may need 100 – 150g more while kneading to get the right dough consitency)
- 1 tsp Morton’s Kosher salt
- 16–32 cups of water (for boiling)
- 2/3 cup of honey
- 1 tbsp of baking soda
- Whatever bagel toppings you’d like
Instructions
- In a large bowl, whisk together the water, sugar, canola oil, one egg and maple syrup.
- Swirl in the yeast until it dissolves and allow the mixture to sit for a few minutes to activate the yeast.
- Stir in 100g of flour and the salt (make sure the salt goes on top of the flour to protect the yeast).
- Add in flour gradually, enough to make a wet, shaggy dough. If using a standing mixer, the dough will begin climbing up the hook. Be sure to use a rubber spatula to scrape down the bowl during mixings to allow for full incorporation of the flour.
- The dough will be rather sticky, but that is okay!*
- Turn it out onto a well-floured work surface and begin kneading the dough. Incorporate more flour as needed to create a smooth, firm dough ball. I normally knead it between 10-15 minutes.
- Place back in your bowl and cover with an inverted bowl to rest for 30 minutes.
- Divide dough into 8 equal parts and shape! I like to shape mine into a mini boule, creating tension across the top of the dough. Rest for 10min under a clean towel.
- Then poke your thumb through the center of the ball to make your bagel shape!
- Let your shaped dough rise for 30 minutes, covered with a floured towel.
- About 10 minutes into resting, begin to boil 16-32 cups of water, ⅔ cup of honey and 2 tbsp of baking soda.
- Preheat your oven to 425º, fitted with a pizza stone (If you don’t have a pizza stone, that is fine. Use a baking sheet to bake the bagels instead).
- Boil your bagels, 3 at a time, for 45 seconds on each side. Remove and allow to dry on a paper towel. This step is crucial and will provide that last big rise for your bagels!
- Next, prepare your egg wash. Brush the egg wash onto all parts of the bagel and top with your favorite seasonings.
- Bake for 8-10 minutes. Then, quickly flip your bagels and bake for another 6-8 minutes. For a total baking time of 14-18 minutes.
- Remove and cool on a rack before devouring!
Notes
*Note: This is a sticky dough and if the weather outside is humid, you will probably need more flour than you think. Take a deep breath, add the flour, keep kneading and your dough will come together.
Keywords: Montreal Bagel Recipe
Find it online: https://bakingbycece.com/montreal-bagel-recipe/