Homemade Montreal Bagels

For as long as I can remember my family has been making the trip to StViateur Bagel in Montreal for their famous Montreal-style bagels. We have even dedicated our downstairs freezer to hold 16 dozen at a time…slightly obsessed, would be an understatement. Making homemade Montreal bagels has been on my mind for quite some time and last week I finally decided to make my own. The recipe below is adapted from the Big Oven Blog. I couldn’t get over how similar they tasted to the ones we pick up in Montreal, I’m sure they would taste spot on if i had a fire stone oven but the convectional oven worked just as well! They can also be made vegan by substituting the egg in the dough with chia gel (mix 1 tablespoon crushed chia seeds with 3 tablespoons water, let sit for 10 minutes, until it turns into a gel).photo 1(3)

Homemade Montreal Bagels
Serves: 12
  • 1½ cups warm water
  • 5 tablespoons granulated sugar
  • 3 tablespoons canola oil
  • 8 grams active dry yeast
  • 1 large egg for the dough
  • 1 tablespoon honey
  • 4-4½ cups all purpose flour
  • 1 teaspoon salt
  • ¾ cup poppy seeds or sesame seeds
  • 16 cups of water
  • ⅓ cup honey
  • 1 large egg wash
  1. In a large bowl, mix together the water, sugar, canola oil, yeast, egg and honey. Combine until the yeast dissolves.
  2. Then begin to stir in salt and flour, about three cups worth.
  3. Knead the dough, adding as much flour as needed, usually around ½ cup.
  4. When the dough is ready, cover with inverted bowl and let it sit for about 10 minutes.
  5. After the 10 minutes, divide the dough into 12 portions. Roll out each piece into a 8-inch length, from there press each end together forming a bagel shape.
  6. Let the bagel shaped dough rise for 30 minutes
  7. Fill a large stock pot with water and honey and bring to a boil.
  8. Preheat the oven to 425F and line two baking sheets with parchment paper.
  9. Boil the bagels by placing 2-3 in the pot at a time, and boil for 45 seconds on each side. Remove and let the water drain off onto a paper towel.
  10. In a small bowl whisk the egg and pour the two seeds on two small plates.
  11. Dip each bagel in the egg wash and then coat both sides in the seeds.
  12. Bake at 425 for 8-10 minutes (keep an eye out on them), flip and bake another 6-8 minutes.
  13. Take the bagels out of the oven and cool the bagels on a tray.



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