Montreal Style Bagels are a little bit sweet and a whole lot delicious!
I won a book!
A cookbook from a blog giveaway that my friend Dawn at Girl Heart Food hosted. And can I just say, when I received word that my name had been selected – I was pumped(!) – not just because I had won but because I already knew what to expect from my prize. In the post where Dawn introduced the giveaway, she wrote a review of More Than Poutine, by Marie Porter, and shared some of Marie’s delicious recipes.
Which brings us to today’s delicious recipe ——> Montreal Style Bagels.
These beauts remind me of the first time I made homemade bagels for my family.
The kids were little little little.
I remember jumping out of bed on a brisk autumn (or maybe it was winter) morning, with a plan to surprise my sleepy crew with fresh warm bagels just out of the oven.
Guess what happened?
They all came down to the kitchen in their pj’s……and……
…loved those plain bagels!
(I don’t know why I wrote The End… I guess it felt right.)
And now, thanks to Marie and Dawn and their giveaway, I get to make Montreal Style Bagels for my family. Yaaaaas!!
These bagels are:
- lightly sweet
- perfectly fluffy
- soft and chewy
Perfect for breakfast, lunch, or snack-time, it doesn’t get better than this!
Straight from the oven or toasted, slathered in butter, cream cheese, peanut butter or jelly – these bagels are simply wonderful!
- 1½ cups warm water
- 4 tsp. active dry yeast
- ⅓ cup granulated sugar
- 4½ cups all purpose flour
- 1 Tbsp. malt extract powder
- 2 large eggs
- 1 large egg yolk
- ¼ cup vegetable oil
- 1 gallon water
- ⅓ cup honey
- Poppy seeds and/or sesame seeds for sprinkling
- Stir yeast and sugar into warm water, alow to stand for 10 minutes. It should get very bubbly.
- In a large mixing bowl, combine flour and malt powder.
- Add the yeast mixture, 1 egg, the yolk, and vegetable oil. Stire wll to combine.
- Dump dough out onto a floured surface. Knead until soft and elastic, 5 - 10 minutes.
- Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap and allow to rise for one hour, or until doubled in size.
- Once dough has doubled, punch it down and divide into 12 - 15 equal sized balls.
- Preheat oven to 425 F.
- Measure water and honey into a large pot. Stir well and bring to a boil while you form the bagels.
- Roll each lump of dough into a thick 'snake' and secure the ends together.
- Once you have all the bagels formed, stir honey water and turn the heat down, allowing the water to simmer rather than boil.
- Two or three at a time, drop bagels into simmering water.
- Allow to cook for 1 minute, then flip and let the other side cook for another minute. Repeat with all the bagels.
- Drain well, place on a parchment lined baking sheet.
- Whisk remaining egg with 1 Tbsp. of water.
- Bruch over the tops and sides of each bagel, sprinkle generously with choice of seeds.
- Bake for 13 - 15 minutes, or until golden brown.