Montreal Style Bagels are small, round goodies that are slightly sweet and have a delightful crunch on the outside. They’re boiled in honey water before baking, which makes them extra tasty!
Every bite brings a warm, chewy center that you just can’t resist. I love pairing them with cream cheese or some good old-fashioned jam. It’s like a little hug in your breakfast! 🥯
Key Ingredients & Substitutions
Bread Flour: Using bread flour is key for that chewy texture in bagels. If you don’t have it, all-purpose flour can work, but you might lose some of that iconic chew. For a gluten-free option, consider using a gluten-free bread flour blend.
Honey: Honey adds sweetness and shine. You can substitute with maple syrup or agave syrup, but avoid using granulated sugar for boiling; it won’t give the same flavor. If you’re vegan, just stick with maple syrup.
Sugar: The sugar helps activate the yeast. If you’re looking to cut back on sugar, you could reduce the amount to 1/2 tablespoon, though it might affect the rise slightly.
Sesame Seeds: Sesame seeds are traditional, but feel free to mix in poppy seeds or anise seeds. If you have allergies, skip the seeds altogether or use sunflower seeds.
Egg Wash: The beaten egg gives a beautiful glaze. For a vegan version, use a mixture of plant-based milk and a bit of maple syrup for brushing.
How Do I Get My Bagels to Be Chewy and Glutenous?
The secret to that chewy texture lies in both the dough preparation and boiling step. Let’s break it down:
- **Kneading**: Make sure you knead the dough for at least 10 minutes until it’s smooth. This develops the gluten, giving the bagels their distinctive chew.
- **Boil with Honey**: Boiling the bagels before baking is what sets Montreal-style bagels apart. Adding honey to the boiling water creates a slightly sweet crust that helps retain moisture.
- **Shape Properly**: Be sure to create a hole in the center of each bagel that’s about 2 inches wide. The dough will shrink slightly during boiling and baking.
Following these tips will help you achieve that authentic Montreal-style bagel texture worth savoring! Enjoy baking, and don’t rush the process—good things take time!
How to Make Montreal Style Bagels
Ingredients You’ll Need:
For the Bagels:
- 4 cups bread flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp honey (plus extra for boiling water)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water (about 110°F / 43°C)
- 1 large egg, beaten (for egg wash)
- 1/2 cup sesame seeds
- Optional: 1/2 cup poppy seeds or anise seeds for rolling (traditional in Montreal bagels)
How Much Time Will You Need?
This recipe will take about 1 hour and 45 minutes in total. You’ll need about 15-20 minutes for preparation and dough rising, and then around 30 minutes for boiling and baking. The result? Deliciously chewy and slightly sweet Montreal-style bagels that will impress everyone!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by dissolving the yeast in warm water along with 1 tablespoon of sugar in a small bowl. Let it sit for about 5 minutes until it gets foamy—that means the yeast is active! Next, in a larger bowl, mix the bread flour and salt together. Add the honey and the frothy yeast mixture. Stir until a dough begins to form.
2. Knead the Dough:
Now, take that dough and move it to a floured surface. Knead it for about 10 minutes until it’s smooth and elastic. When done, place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for about 1 hour, or until it doubles in size. This rising time helps create that chewy texture!
3. Shape the Bagels:
Once the dough has risen, it’s time to shape your bagels! Gently punch down the dough to release the air, and divide it into 8 equal pieces. Roll each piece into a ball, then use your thumb to create a hole in the center of each ball, making it about 2 inches wide (don’t worry, it will shrink a bit while baking!).
4. Let Them Rest:
Arrange the shaped bagels on a baking sheet lined with parchment paper and let them rest for about 10 minutes. This helps them to rise a little more!
5. Boil the Bagels:
Preheat your oven to 425°F (220°C). Meanwhile, bring a large pot of water to a boil, and add 1-2 tablespoons of honey to the water. This sweetens the bagels as they cook. Boil the bagels in batches (2-3 at a time) for about 1 minute on each side. Use a slotted spoon to remove them and place them back on the parchment-lined baking sheet.
6. Add Toppings & Bake:
Brush each bagel with the beaten egg to give it a nice shine, and then sprinkle on the sesame seeds generously (you can mix in poppy seeds or anise seeds if you like for extra flavor). Now it’s time to bake! Place the bagels in the oven and bake for 20-25 minutes or until they’re golden brown.
7. Cool and Enjoy:
Once baked, remove the bagels from the oven and let them cool on a wire rack. You can enjoy them warm or at room temperature. These bagels are perfectly chewy, slightly sweet, and make for a wonderful breakfast or snack!
Enjoy your homemade Montreal-style bagels!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the bagels may not have the same chewy texture. Bread flour has a higher protein content that helps develop gluten, which is important for that classic bagel chewiness.
What Can I Use Instead of Honey in the Dough?
If you don’t have honey, you can substitute it with maple syrup or agave syrup. Just keep in mind that these options might slightly alter the flavor, but they will still work well in the recipe!
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage; just wrap each bagel tightly in plastic wrap and place them in a freezer bag. They can be thawed at room temperature or toasted directly from the freezer.
Can I Add Other Toppings to My Bagels?
Absolutely! Feel free to get creative with toppings. Besides sesame and poppy seeds, you could try garlic powder, onion flakes, or everything bagel seasoning for a flavorful twist.
