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Montreal Bagels-A recipe

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Montreal Bagels-A recipe

Heidi | Dec 20, 2000 05:07 PM

Since these goodies have been discussed on various boards, I've posted here instead of an exclusive Montreal entry. I found this recipe on WNPR's Splendid Table site. It has been adapted from a recipe by Marcy Goldman, a profesional baker and pastry chef from Montreal. I made them the other night, and not only were they easy, but aside from not being wood-fired, they were an excellent representation of a Montreal bagel. The one thing I changed to make them more authentic was to flip both sides of the bagel in a shallow pan of sesame seeds to heavily coat them (like I witnessed at St. Viateur bakery), instead of just sprinkling on. Here goes(I'm hoping this is okay to print)my abbreviated rendition:

1 1/2 c. warm water
5 Tbs. sugar
3 Tbs. canola oil
1 pkg. dry yeast
1 Tbs. beaten egg
1 Tbs. malt powder or syrup
$ 1/2 to 5 cups unbleached white bread flour
1 tsp. kosher salt
1/2 cup sesame or poppy seeds
1/3 c. honey

In large bowl, stir together water thru malt until yeast dissolves. Stir in salt and 1 cup flour. Fold in enough flour to make soft dough. Turn out dough and knead until firm and smooth, incorporating more flour as needed, 10-12 mins.Cover with an inverted bowl and let rest 10 mins. Divide into 12 pieces. Roll each into 10" rope, press ends together(bagel shape). Let rise 30 mins.Boil 6 qts. water with honey in large pot. Heat oven to 425. Boil bagels 1 1/2 mins.;turn once, drain on towels, dip both sides in sesame and place on parchment-lined baking sheets. Bake about 20 mins. until golden, turning once.

Happy Holidays,
Heidi

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