These Montreal Style Bagels are small, chewy, and have a wonderful flavor! They’re made with simple ingredients, boiled in honey-sweetened water, and baked until golden brown.
Baking these bagels fills your kitchen with a warm smell that’s hard to resist! I like to enjoy them fresh out of the oven with a bit of cream cheese—pure happiness! 🥯
Key Ingredients & Substitutions
Bread Flour: Bread flour is perfect for bagels because it has a higher protein content, leading to a chewier texture. If you don’t have it, all-purpose flour works as a substitute, but the bagels may be slightly less chewy.
Honey: Honey sweetens the dough and adds flavor. If you’re out of honey, you can use maple syrup or agave syrup instead, but keep in mind it might alter the flavor a bit.
Sugar: Sugar helps with fermentation and browning. If you want to cut back on sugar, you can reduce it, but I recommend at least keeping some for taste and texture.
Sesame Seeds: These add a toasty flavor on top. If you prefer, feel free to use poppy seeds or everything seasoning for a different topping choice!
Egg White: This gives a nice shine to the bagels. If you’re looking for a vegan option, you can use a bit of almond milk or simply skip it altogether.
How Can I Make Perfectly Chewy Bagels?
Achieving that perfect chewiness is essential for Montreal-style bagels. Start with kneading your dough well. Kneading develops gluten, which is what gives the bagels their chewiness. Make sure to knead it for about 10 minutes until it’s really smooth and elastic.
- After kneading, let the dough rise until it doubles, which takes about 1 to 1.5 hours. This step is crucial as it helps to develop flavor and texture.
- When shaping the bagels, don’t skip stretching out the dough; this also contributes to the chewy texture.
- Don’t forget the boiling step! Boiling the bagels helps set the crust and improve the chewiness.
How to Make Montreal Style Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour, plus extra for dusting
- 1 tablespoon sugar
- 1 tablespoon honey
- 2 teaspoons salt
- 1 tablespoon instant yeast
- 1 ¼ cups warm water
- 2 tablespoons vegetable oil
For Boiling:
- 4 cups water
- 2 tablespoons honey (for boiling water)
For Topping:
- 1 cup toasted sesame seeds
- 1 egg white (for egg wash)
How Much Time Will You Need?
This recipe will take about 2 to 2.5 hours total. You’ll spend about 15-20 minutes preparing the dough, 1 to 1.5 hours letting it rise, and then another 30-40 minutes baking and boiling the bagels. Perfect for a delicious snack or breakfast!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Stir these together so they are well mixed.
2. Prepare the Honey Water:
In a separate bowl, mix the warm water with the honey, stirring until the honey dissolves completely. This will make your dough nice and sweet!
3. Combine Wet and Dry Ingredients:
Gradually pour the honey water into the flour mixture, and as you add it, include the vegetable oil. Stir everything together until a rough dough starts to form.
4. Knead the Dough:
Dust a clean surface with flour and knead the dough for about 10 minutes. You want it to become smooth and elastic. If it’s too sticky, add a little more flour here and there.
5. Let the Dough Rise:
Place your kneaded dough into a lightly oiled bowl and cover it with a damp cloth. Let it rise at room temperature for about 1 to 1.5 hours, or until it has doubled in size. Patience is key here!
6. Shape the Bagels:
Once the dough has risen, punch it down gently to release the air. Divide the dough into 8-10 equal pieces. Roll each piece into a ball and then use your thumbs to poke a hole in the center, gently stretching it to form the bagel shape.
7. Preheat the Oven:
While you shape the bagels, preheat your oven to 425°F (220°C). This will be important for that perfect bake!
8. Boil the Bagels:
In a large pot, bring 4 cups of water along with 2 tablespoons of honey to a boil. Boil the bagels in batches for about 1 minute on each side. Make sure to use a slotted spoon to remove them and drain on a wire rack.
9. Add Egg Wash and Toppings:
Brush each bagel with the whisked egg white to help the seeds stick. Then dip the tops of each bagel into the toasted sesame seeds, pressing gently to ensure they stay on.
10. Bake the Bagels:
Arrange the bagels on a parchment-lined baking sheet and bake them for 15-20 minutes, or until they are nice and golden brown. The smell will be amazing!
11. Cool and Serve:
Remove the bagels from the oven and let them cool slightly before serving. Enjoy them plain or with your favorite toppings like cream cheese or smoked salmon!
These Montreal-style bagels are sweet, denser, and have a unique texture that sets them apart. Enjoy your delicious homemade bagels!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can! All-purpose flour will work in a pinch, but the texture may be slightly less chewy compared to using bread flour, which has a higher protein content.
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag, and they will keep well for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Skip the Boiling Step?
While boiling is crucial for achieving that classic bagel texture, if you’re short on time, you can bake them without boiling. Just remember, they won’t be quite as chewy or have the same crust as traditional bagels!
What If My Dough Doesn’t Rise?
If your dough hasn’t risen as expected, it could be due to inactive yeast. Make sure your yeast is fresh and your water is warm (not hot) when mixing. If your dough still doesn’t rise, try moving it to a warmer spot, like an oven preheated to the lowest setting and then turned off.
