Montreal Style Bagels Recipe
Experience the irresistible taste of Montreal Style Bagels with this easy-to-follow recipe. These bagels are smaller, denser, and sweeter than the classic New York bagel, with a chewy texture and a touch of honey sweetness. Perfect for breakfast or a snack, you can top them with sesame seeds, poppy seeds, or your favorite topping. Learn how to create these iconic bagels right in your own kitchen!
Equipment
- Large mixing bowl
- Wooden spoon
- Kitchen scale (optional)
- Large pot
- Slotted spoon
- Baking sheet
- Parchment paper
Ingredients
- For the Dough:
- 4 cups bread flour plus extra for dusting
- 1 ½ teaspoons salt
- 1 packet 2 ¼ teaspoons instant yeast
- 3 tablespoons granulated sugar
- 1 large egg
- ¾ cup warm water
- 2 tablespoons vegetable oil
- For Boiling:
- 10 cups water
- ⅓ cup honey
- For Topping:
- ½ cup sesame seeds or poppy seeds optional
Instructions
Prepare the Dough:
- Mix the bread flour, salt, and sugar in a large bowl.
- Mix the dry ingredients with the yeast, warm water, egg, and vegetable oil. Stir until combined.
- Turn out onto a floured surface and knead for around 10 minutes until smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover with a damp towel and let it rise for 1 hour or until doubled in size.
Shape the Bagels:
- Deflate the dough and divide it into 12 equal pieces.
- Take each piece of dough and roll it into a ball, then use your thumb to punch a hole in the center. Tug to get it into a bagel shape.
Boil the Bagels:
- Position an oven rack in the upper third and heat the oven to 450 degrees.
- Combine honey and 10 cups of water in a large pot and bring it to a boil.
- Boil each bagel for 30 seconds, flip, and boil for 30 seconds. Using a slotted spoon, transfer to a parchment-lined baking sheet.
Add Toppings:
- While the bagels are still wet, please give them a sprinkling of sesame or poppy seeds.
Bake:
- Add the bagels to the oven and bake for 15–20 minutes or until golden brown.
- Cool on a wire rack, and serve.
Notes
For vegan bagels, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use maple syrup instead of honey.
If you don’t have bread flour, you can use all-purpose flour, but the texture may be slightly different.
Store bagels in an airtight container for up to 3 days or freeze for longer storage.
If you don’t have bread flour, you can use all-purpose flour, but the texture may be slightly different.
Store bagels in an airtight container for up to 3 days or freeze for longer storage.