Montreal Bagel Food

MONTREAL BAGELS

Steps:

• In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. Stir in the whole egg, the yolk, oil and 1/2 cup honey, and mix well.
• Add the 5 cups flour, and mix until the dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook), and knead to form a soft, supple dough. Add a bit more flour as needed to prevent dough from getting too sticky.
• When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. If not using the dough immediately, refrigerate it after it has been kneaded. Bagel making can be resumed up to a day later. Allow the dough to return to room temperature, and continue with step 4.
• Let the dough rest about 20 minutes. Punch it down, and divide into 18 equal portions. Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Cover, reduce the heat, and allow to simmer while preparing the bagels.
• Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8- to 10-inch coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. This locks the ends together and must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet.
• Preheat oven to 400 degrees. Bring the water back to a boil and remove the lid. Have bowls of poppy seeds and sesame seeds nearby.
• When the water is boiling, use a slotted spoon, and add three bagels to the water. As they rise to the surface, turn them over, and let them boil an additional minute before removing them and quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of three until all have been boiled and seeded.
• Arrange the boiled bagels on a baking sheet covered with parchment paper or cornmeal, and bake on the lowest rack of oven until they are medium brown, approximately 20-25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen.

MONTREAL BAGELS

Steps:

• In a large bowl, stir together the warm water, sugar, canola oil, yeast (not instant), egg and malt; keep combining until the yeast dissolves. Then, stir in salt and one cup of the flour.
• Gently add enough flour to make a soft dough, about 3 cups.
• Knead your dough for 10 to 12 minutes, stirring in extra flour as you need it. When your dough is firm and smooth, cover with inverted bowl and let sit 10 minutes.
• Next, divvy up the dough into 12 equal pieces. Roll each piece into a 10-inch rope, then curve each one around your hand, pressing together ends to make a bagel shape. You may need to use a few drops of water to help the ends stay together.
• Let bagels rise for 30 minutes.
• When ready, fill a large pot with the 6 quarts of water and then stir in the honey; bring that up to a boil.
• Meanwhile, preheat your oven to 425 degrees F and line 2 baking sheets with parchment paper or Silpat mats.
• When the honey-water has come up to the boil, drop in bagels and boil for about 90 seconds (1 1/2 minutes), turning only once. Drain your bagels on clean, dry dish towels and then place on baking sheets. Sprinkle both sides of bagels with seeds. Be generous!
• Place your bagels in preheated oven and bake until golden in appearance, about 20 minutes, turning just once. Enjoy!

MONTREAL BAGELS

Steps:

• In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. Stir in the whole egg, the yolk, oil and 1/2 cup honey, and mix well.
• Add the 5 cups flour, and mix until the dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook), and knead to form a soft, supple dough. Add a bit more flour as needed to prevent dough from getting too sticky.
• When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. (See note.)
• Let the dough rest about 20 minutes. Punch it down, and divide into 18 equal portions. Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Cover, reduce the heat, and allow to simmer while preparing the bagels.
• Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8- to 10-inch coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. This locks the ends together and must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet.
• Preheat oven to 450 degrees. Bring the water back to a boil and remove the lid. Have bowls of poppy seeds and sesame seeds nearby.
• When the water is boiling, use a slotted spoon, and add three bagels to the water. As they rise to the surface, turn them over, and let them boil an additional minute before removing them and quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of three until all have been boiled and seeded.
• Arrange the boiled bagels on a baking sheet, and bake on the lowest rack of oven until they are medium brown, approximately 25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen.