Montreal bagels
Montreal bagels, from above
Non vegEggQuebec

Montreal bagels

Smaller, sweeter and denser than New York's, boiled in honey water and covered in sesame.

120 minTime
6 gProtein each
mildSpice
Honey water and wood fire2 chapters · 1 min read

Make it your way

Grandma's wayHoney water boiled bagels thick with sesame, baked very hot.
The original
239kcalsame
6 gproteinsame
2 gfibresame
120minutessame

Montreal bagels.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)4 cups, bread flour if you have it
Instant dry yeast2 tsp
Sugar2 tbsp
Honey2 tbsp for dough, rest for boiling water
Egg1
Cooking oil (vegetable oil)2 tbsp
Salt¾ tsp
Waterabout 3/4 cup, warm
Sesame seeds⅔ cup

Method

5 steps
  1. 1Mix flour, yeast, sugar, 2 tbsp honey, egg, oil, salt and warm water into a firm dough. Knead 10 minutes and rest 30 minutes.
  2. 2Divide into 12, roll each into a 25 cm rope, wrap around your hand and roll the ends together to seal. Rest 15 minutes.
  3. 3Bring a wide pot of water to a boil with the remaining honey. Boil the bagels 1 minute a side.
  4. 4Press the wet bagels into sesame seeds on all sides.
  5. 5Bake on a stone or heavy tray at 240°C for 15 to 18 minutes, flipping once, until deep golden.
Serve it like this

Serve warm, torn rather than sliced, with cream cheese or smoked salmon. Best eaten the day they are baked.

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Make it a meal

What goes with Montreal bagels: a bread or rice, a side, something to drink and something sweet.

With a main Montreal smoked meat sandwich45 min
With a main Tourtière120 min
On the side Sautéed fiddleheads25 min
On the side Jeera aloo30 min
To drink London fog8 min
Something sweet Nanaimo bars60 min
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