Montreal Style Bagels are small, chewy, and baked to perfection. They have a unique sweet hint because they’re boiled in honey water before baking, giving them a crispy crust!
These bagels are the perfect snack any time of day. I like to add cream cheese and lox, but honestly, they taste great plain too. You might just eat a dozen in one sitting! 😄
Key Ingredients & Substitutions
Bread Flour: This is crucial for the chewy texture of Montreal bagels. If you can’t find bread flour, you can use all-purpose flour, but the texture might be slightly less chewy.
Sugar and Honey: Both sweeten the dough. If you’re looking for a substitute, you can use agave syrup or maple syrup in equal amounts. The sweetness enhances the crust, making these bagels unique.
Active Dry Yeast: It’s essential for the dough to rise. Alternatively, you could use instant yeast. Just mix it directly with the flour without needing to hydrate it first.
Barley Malt Syrup: This adds flavor to the water for boiling and gives it that authentic Montreal bagel taste. If you don’t have it, try using honey or brown sugar instead, but the flavor will change a bit.
Sesame Seeds: A traditional topping for Montreal bagels. You can use poppy seeds or everything bagel seasoning for a different twist if you’re feeling adventurous!
How Can I Knead Dough Effectively?
Kneading dough is an important technique that helps develop gluten, which gives bagels their chewy texture. Here’s a simple way to do it:
- Start on a floured surface with your dough. Flatten it slightly with your palms.
- Fold the dough over itself and push it down with the heel of your hand.
- Turn it slightly, fold, and push again. Repeat this for about 10 minutes.
- The dough should become smooth and elastic. Add a bit of flour if it gets too sticky.
Don’t rush this process. Proper kneading makes a big difference in your bagels’ final texture, so keep going until it feels just right!
How to Make Montreal Style Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour
- 1 tbsp sugar
- 1 tbsp honey
- 1 1/4 tsp salt
- 1 tbsp vegetable oil or melted butter
- 1 1/4 cups warm water (about 110°F/43°C)
- 2 tsp active dry yeast
For Boiling:
- 2 tbsp barley malt syrup (for boiling water)
For Topping:
- 1/4 cup sesame seeds
How Much Time Will You Need?
This recipe will take about 1 hour and 30 minutes total. You’ll spend around 15 minutes preparing the dough, 10 minutes to knead, 1 hour for the dough to rise, and then 20-25 minutes for boiling and baking. A little time, a lot of flavor!
Step-by-Step Instructions:
1. Prepare the Dough:
In a bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This means the yeast is active and ready to go!
2. Mix the Flour and Salt:
In a large mixing bowl, combine the bread flour and salt. This is where all that chewiness comes from—let’s make it tasty!
3. Combine Mixtures:
Add the foamy yeast mixture and the vegetable oil (or melted butter) to the flour mixture. Mix everything together until it forms a rough dough. Don’t worry if it looks a little messy at this point!
4. Knead the Dough:
Sprinkle some flour on your countertop and transfer the dough there. Knead it for about 10 minutes. If the dough is sticky, just sprinkle a little more flour. You want it to become smooth and elastic—this step is key to that chewy bagel texture!
5. Let It Rise:
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it’s doubled in size. Patience pays off!
6. Shape the Bagels:
Once risen, punch down the dough gently to remove any air. Divide it into 8 equal pieces and shape each piece into a ball. To shape the bagels, poke a hole through the center of each ball with your finger and gently stretch the hole until it’s about 2 inches in diameter. Try to make it evenly round!
7. Preheat and Boil:
Preheat your oven to 425°F (220°C). Meanwhile, in a large pot, bring water to a boil and stir in the barley malt syrup. This mixture is what makes your bagels special, so don’t skip it!
8. Boil the Bagels:
Carefully place a few bagels in the boiling water and let them boil for about 1 minute on each side. This step gives the bagels that lovely chewy crust. Remove them with a slotted spoon and place them on a baking sheet lined with parchment paper.
9. Add the Final Touches:
Brush the tops of the bagels with a little water or a beaten egg to give them a nice shine. Then, sprinkle the sesame seeds generously on top. You want them to be well-coated!
10. Bake to Perfection:
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the bagels are golden brown. Your kitchen will smell amazing!
11. Cool and Enjoy:
Let your bagels cool on a wire rack before serving to let the crust set. Enjoy your delicious, sweet, and chewy Montreal Style Bagels!
Can I Use Regular Flour Instead of Bread Flour?
While bread flour is recommended for its higher protein content, you can use all-purpose flour in a pinch. The bagels may be a bit softer, but they’ll still be delicious!
How Do I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. If you want to keep them fresh longer, freeze them in a zip-top bag for up to 3 months. Just toast or warm them straight from the freezer!
Can I Make the Dough Ahead of Time?
Yes, you can prep the dough ahead! After kneading, let it rise, then punch it down and refrigerate it for up to 24 hours. Just let it come to room temperature before shaping and boiling.
What If I Don’t Have Barley Malt Syrup?
If you don’t have barley malt syrup, you can substitute it with honey or brown sugar. While this will slightly change the flavor, it will still create a lovely crust for your bagels!
