Montréal-Style Bagels
Hand-rolled bagels boiled in honey water and baked in a very hot oven with sesame or poppy seeds.
- Prep
- 150 min
- Cook
- 20 min
- Total
- 170 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 250 kcal
Equipment
- •Large pot
- •Baking sheet
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 4 g
- carbs
- 46 g
- protein
- 8 g
- calories
- 250
Instructions
- 1
Mix the yeast into the warm water with a spoonful of the honey and leave 10 minutes.
- 2
Add the remaining honey, egg, oil and flour and knead 10 minutes to a firm dough. Prove 1 hour.
- 3
Divide into 12, roll each into a rope and wrap it around your hand, sealing the ends into a wide ring. Rest 20 minutes.
- 4
Bring a large pot of water to the boil with 100 ml honey.
- 5
Boil the bagels in batches for 45 seconds a side, then press each into sesame seeds.
- 6
Bake at 240C for 15-18 minutes, turning the tray once, until deep gold. Cool on a rack.
Chef's tips
Make the hole larger than looks right — it closes considerably during boiling and baking.
Ingredient substitutions
- sesame seeds → poppy seeds, the other classic Montréal finish
Storage
Best within hours; freeze in bags and refresh in a hot oven.
Common mistakes to avoid
- •Boiling too long, giving a gummy crumb
- •Baking below 230C so they stay pale and soft
Serving suggestions
Cooked Montréal-Style Bagels?
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