Montreal Style Bagels are crispy on the outside and chewy on the inside, making them a perfect snack or breakfast treat. These little circles of joy are boiled in honey-sweetened water before baking.
Who can resist the aroma of bagels fresh from the oven? I love to enjoy them warm, topped with cream cheese. It’s a simple pleasure that brings a smile every time! 😊
Key Ingredients & Substitutions
Bread Flour: This is essential for a chewy texture in bagels. If you’re in a pinch, all-purpose flour can work, but the texture will be softer. I always stick with bread flour for that perfect bite!
Instant Yeast: You can use active dry yeast if you don’t have instant yeast. Just dissolve it in the warm water first. I’ve found that using instant yeast can speed things up a bit and usually gives great results.
Malt Syrup or Powder: This ingredient adds an authentic flavor to the bagels. If you don’t have it, you can skip it, or use extra honey for sweetness. I usually prioritize this for that genuine taste!
Sesame and Poppy Seeds: You can replace these with other seeds like sunflower or flaxseed, or omit them for plain bagels. I often mix seeds and spices to change things up!
Dried Garlic and Onion: Fresh garlic and onions can be used for a stronger flavor, but adjust the amounts. I love the convenience of dried ones, which add nice flavor without any chopping!
How Do You Achieve the Perfect Bagel Shape?
Shaping your bagels might seem tricky, but it’s actually quite fun! Start by dividing the risen dough into equal parts. To shape, roll a portion into a ball, then use your thumb to poke a hole through the center.
- Gently stretch the hole to about 4 inches wide. Don’t worry if it looks uneven—practice makes perfect!
- Try to keep the thickness of the dough consistent to ensure even cooking. Thick edges can lead to a doughy center.
As you get more comfortable, you’ll find it easy to create that classic bagel shape! Just remember that the hole will close up slightly when boiled, so don’t be shy about making it larger!
How to Make Montreal Style Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour
- 1 tbsp granulated sugar
- 1 ½ tsp salt
- 1 tbsp instant yeast
- 1 ¼ cups warm water (about 110°F/43°C)
- 2 tbsp honey
- 1 tbsp malt syrup or malt powder (optional, for authenticity)
- 1 tbsp vegetable oil or melted butter (for dough)
For the Toppings:
- 2 tbsp sesame seeds
- 2 tbsp poppy seeds
- 2 tbsp dried minced garlic
- 2 tbsp dried minced onion
- 1 tbsp coarse salt or sea salt for topping
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 2 hours for rising and baking time. With a little bit of patience and love, you’ll have delicious Montreal Style Bagels ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Stir them together gently until they are well mixed.
2. Combine the Wet Ingredients:
In a separate bowl or container, mix the warm water, honey, malt syrup (if you’re using it), and vegetable oil or melted butter. This mixture should be warm, so make sure it’s not too hot to the touch!
3. Form the Dough:
Slowly add the wet mixture to the dry ingredients, stirring until a rough dough begins to form. Use your hands to combine everything together until it forms a cohesive ball.
4. Knead the Dough:
On a floured surface, knead the dough for about 8-10 minutes until it becomes smooth and elastic. If you have a stand mixer with a dough hook, you can use that to knead the dough as well.
5. Let the Dough Rise:
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place until it doubles in size. This usually takes about 1 to 1.5 hours.
6. Preheat & Prepare to Boil:
While the dough is rising, preheat your oven to 425°F (220°C). Fill a large pot with about 6 cups of water and add roughly 2 tablespoons of honey. Heat it on the stove until it reaches a gentle boil.
7. Shape the Bagels:
Once the dough has risen, punch it down gently to release the air. Divide it into 8 equal portions. Roll each piece into a round ball, then use your thumb to poke a hole through the center, stretching it gently to form a circle about 4 inches wide.
8. Boil the Bagels:
Carefully place 2 bagels at a time into the boiling honey water and boil each side for about 1 minute. This helps give the bagels their chewy texture. Remove them with a slotted spoon and place them on a parchment-lined baking sheet.
9. Add the Toppings:
In a shallow bowl, combine the sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt. After boiling, immediately dip and roll each bagel in the mixture, pressing lightly so the toppings stick well.
10. Bake the Bagels:
Arrange the topped bagels on your baking sheet and bake in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through. The aroma will be amazing!
11. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack. Enjoy them fresh with butter, cream cheese, or smoked salmon—your choice!
Bon appétit and enjoy your homemade Montreal Style Bagels!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can, but the texture will be a bit softer. Bread flour has a higher protein content, which gives Montreal Style Bagels their chewy texture. For the best results, stick with bread flour when possible!
Can I Prep the Dough in Advance?
Absolutely! You can prepare the dough ahead of time and let it rise in the fridge overnight. Just be sure to bring it back to room temperature before shaping and boiling the bagels.
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for 1-2 days. For longer storage, wrap them tightly in plastic wrap and freeze them for up to 3 months. To enjoy, simply thaw them and toast as desired!
Can I Use Different Seeds for Toppings?
Definitely! Feel free to experiment with different seeds or even spices. Sunflower seeds, flaxseeds, or everything bagel seasoning make excellent alternatives to sesame and poppy seeds!