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Authentic Montreal Bagel Recipe
galoot
Posts: 69
Saw a post recently about somebody wanting a good bagel recipe. It's been years since I made these. Since only just getting an XL, I have not tried to make them on it yet, but will soon. I don't remember the source of this but know that I got it in Montreal about 20 years ago. I don't live there any more, and I really miss their bagels. Every else the "bagels" are like bread doughnuts. It's the malt, honey and chewiness that make the difference. This recipe uses the method described in the link below.
I really want to fine-tune this for the egg, so any feedback or tips would be really appreciated. [p]Montreal Bagels
1 1/2 cups water, room temperature
2 packages Fleischmann's Quick Rise Yeast
1 teaspoon sugar
2 1/2 teaspoons salt
1 large egg
1 yolk, extra
1/4 cup vegetable oil
1/2 cup honey
5 cups unbleached or all purpose flour
Water for boiling bagels (about 3 quarts)
1/3 cup honey or malt syrup[p]1. In a large mixing bowl (or bowl of an electric mixer that has a dough hook attachment) blend the water, yeast, sugar and salt and stir to dissolve the sugar and salt. Stir in egg, extra yolk, oil, honey and mix well. [p]2. Add flour and mix with a wooden spoon until dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using an electric mixer, attach dough hook at this point) and knead to form a soft, supple dough.[p]Add a bit more flour as needed to prevent dough from getting too sticky. (You should not really have to exceed the amount of flour given.) If using an electric mixer, knead with dough hook for 5-7 minutes till dough is the same consistency as described above.[p]3. When dough is smooth and elastic, place in a lightly wrapped oiled bowl and cover with a sheet of plastic wrap or a plastic bag. Let dough rest for about 30 minutes at room temperature.[p]4. Punch down and divide into 14 equal portions. Measure water into a Dutch oven with honey or malt syrup and heat to boiling. Cover, reduce heat and allow to simmer while shaping bagels.[p]5. Shape dough portions into bagels, or doughnut like rings by elongating each portion into an 8 - 10 inch coil about 3/4 inch thick.[p]Fold ends on each other, sealing by rolling back and forth gently with the palm of one hand. This locks the ends together and must be done properly or the bagels will open in the boiling water. Let the bagels rest on a towel lined baking sheet for 15-20 minutes.[p]6. Preheat oven to 425 degrees F.. Increase water temperature back to boiling and remove cover. Have bowl of sesame and/or poppy seeds nearby.[p]7. When water is boiling, using a slotted spoon, add 3 bagels at a time to the water bath. When they rise to the surface, allow them to boil for about one minute, then turn over and let them boil another minute before removing them.. Quickly dip them (this is the tricky part) into the poppy or sesame seeds.[p]8. Arrange the boiled, seeded bagels on a baking sheet and bake on the lowest rack of oven until bagels are medium brown. Remove from oven. Once cooled, fresh bagels can be placed in a plastic bag, sealed and frozen.[p]NOTE: If not using bagel dough immediately, it can be refrigerated after initial mix-and-knead stage. Cover dough well in a lightly greased bowl. Let dough come to room temperature when ready to use and resume the recipe starting at step 4.
Malt syrup is ususlly available in homebrewing or health food stores.[p]
[ul][li]http://www.stviateurbagel.com/index/page/how/?/session/67f9e278d656754f14bad9f17c89d923[/ul]
I really want to fine-tune this for the egg, so any feedback or tips would be really appreciated. [p]Montreal Bagels
1 1/2 cups water, room temperature
2 packages Fleischmann's Quick Rise Yeast
1 teaspoon sugar
2 1/2 teaspoons salt
1 large egg
1 yolk, extra
1/4 cup vegetable oil
1/2 cup honey
5 cups unbleached or all purpose flour
Water for boiling bagels (about 3 quarts)
1/3 cup honey or malt syrup[p]1. In a large mixing bowl (or bowl of an electric mixer that has a dough hook attachment) blend the water, yeast, sugar and salt and stir to dissolve the sugar and salt. Stir in egg, extra yolk, oil, honey and mix well. [p]2. Add flour and mix with a wooden spoon until dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using an electric mixer, attach dough hook at this point) and knead to form a soft, supple dough.[p]Add a bit more flour as needed to prevent dough from getting too sticky. (You should not really have to exceed the amount of flour given.) If using an electric mixer, knead with dough hook for 5-7 minutes till dough is the same consistency as described above.[p]3. When dough is smooth and elastic, place in a lightly wrapped oiled bowl and cover with a sheet of plastic wrap or a plastic bag. Let dough rest for about 30 minutes at room temperature.[p]4. Punch down and divide into 14 equal portions. Measure water into a Dutch oven with honey or malt syrup and heat to boiling. Cover, reduce heat and allow to simmer while shaping bagels.[p]5. Shape dough portions into bagels, or doughnut like rings by elongating each portion into an 8 - 10 inch coil about 3/4 inch thick.[p]Fold ends on each other, sealing by rolling back and forth gently with the palm of one hand. This locks the ends together and must be done properly or the bagels will open in the boiling water. Let the bagels rest on a towel lined baking sheet for 15-20 minutes.[p]6. Preheat oven to 425 degrees F.. Increase water temperature back to boiling and remove cover. Have bowl of sesame and/or poppy seeds nearby.[p]7. When water is boiling, using a slotted spoon, add 3 bagels at a time to the water bath. When they rise to the surface, allow them to boil for about one minute, then turn over and let them boil another minute before removing them.. Quickly dip them (this is the tricky part) into the poppy or sesame seeds.[p]8. Arrange the boiled, seeded bagels on a baking sheet and bake on the lowest rack of oven until bagels are medium brown. Remove from oven. Once cooled, fresh bagels can be placed in a plastic bag, sealed and frozen.[p]NOTE: If not using bagel dough immediately, it can be refrigerated after initial mix-and-knead stage. Cover dough well in a lightly greased bowl. Let dough come to room temperature when ready to use and resume the recipe starting at step 4.
Malt syrup is ususlly available in homebrewing or health food stores.[p]
[ul][li]http://www.stviateurbagel.com/index/page/how/?/session/67f9e278d656754f14bad9f17c89d923[/ul]
Comments
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Smoke2much,[p]As a MOntrealer, still living here, I wish you luck in trying to duplicate the best bagel on the planet. There are actually 2 bagel shops here that are renowned for their bagels: St-Viateur & Fairmount Bagel. Both are open 24/7! Vive Montreal!!
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Smoke2much,
Thanks guy for the recipe I requested. I love trying new things, specialy bread products. To get different flavors like garlic, do you just add to the dough. [p]Pork Butt Mike
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remdog,
You're right about that! I have fond memories of both those places. The other 24/7 wood oven place is R.E.A.L. Bagel at St. John's Rd and De Salaberry in the West Island. I've tried everything out west here, and nothing comes close. Basically, they are bread doughnuts. I visit Mtl on business frequently and bring back a few dozen every trip!!
Gotta go fire up the egg now..
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Smoke2much,
If they calling for all purpose flour, it ain't a bagel, not nearly enough gluten.
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bighound,
Good point; what would you use?
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