Montreal Style Bagels are small, round, and absolutely delightful! They are boiled in honey-sweetened water before baking, which gives them a shiny, crispy crust and a chewy center.
These bagels have a unique flavor, thanks to toppings like sesame or poppy seeds. Honestly, I can’t resist sneaking an extra one while they’re warm. Perfect for breakfast or a snack! 🌟
Key Ingredients & Substitutions
Bread Flour: Using bread flour is key for a chewy texture in bagels. If you don’t have it, you can substitute with all-purpose flour, but the bagels won’t be as chewy.
Active Dry Yeast: This helps the dough rise. If you have instant yeast, you can use it instead but skip the blooming step. Just mix it straight with the flour.
Honey Water: The combination of honey and warm water adds a touch of sweetness. You can use maple syrup or agave syrup if you’re looking for a different flavor or need a vegan option.
Sesame and Poppy Seeds: These add great flavor and crunch. If you’re not a fan or have allergies, feel free to skip them or use everything bagel seasoning as a fun twist.
Cornmeal or Oats: These are used for topping. If you don’t have cornmeal, you can use flour for dusting instead. Crushed oats will also work great!
How Do You Knead Bagel Dough Properly?
Kneading is a crucial step to get that perfect bagel texture. It allows the gluten to develop, giving your bagels that chewy bite. Here are some tips to knead effectively:
- Turn the dough out onto a floured surface and press it down with your palms.
- Fold the dough over itself and push down again. Turn the dough a quarter turn each time to ensure even kneading.
- Knead for about 8-10 minutes until it’s smooth and elastic. You can tell it’s ready when it springs back when you poke it.
- If the dough feels too sticky, sprinkle small amounts of flour as needed—but don’t overdo it!
How to Make Montreal Style Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour, plus extra for dusting
- 1 tbsp active dry yeast
- 1/2 cup warm water (about 110°F / 43°C)
- 1 1/4 cups warm honey water (3/4 cup water mixed with 1/2 cup honey)
- 1 tsp salt
For the Toppings:
- 1 large egg, beaten (for egg wash)
- 1 cup sesame seeds
- 1/2 cup poppy seeds (optional)
- 1 cup crushed cornmeal or crushed oats (for topping, optional)
How Much Time Will You Need?
This recipe takes approximately 2 to 2.5 hours. Allow about 15 minutes for preparation, 1-1.5 hours for the dough to rise, and 20-25 minutes for baking. After that, just let them cool before serving!
Step-by-Step Instructions:
1. Prepare the Yeast:
Start by dissolving the active dry yeast in the warm water in a small bowl. Let it sit for about 5-10 minutes. You want it to become frothy—that’s how you know it’s ready to work its magic!
2. Make the Dough:
In a large mixing bowl, combine the bread flour and salt well. Next, gradually add the frothy yeast mixture and the warm honey water. Mix everything together until you see a sticky dough forming. Don’t worry if it’s a bit messy; that just means you’re on the right track!
3. Knead the Dough:
Now it’s time to knead! Turn the dough out onto a floured surface and knead for about 8-10 minutes. You want it to become smooth and elastic. If it’s too sticky, sprinkle a bit more flour as you go, but keep that dough moist.
4. First Rise:
Once you’ve kneaded the dough, place it in a lightly oiled bowl. Cover it with a clean towel or plastic wrap and find a warm spot for it to rise. Let it sit for 1 to 1.5 hours until it doubles in size—this is where the magic happens!
5. Shape the Bagels:
After the dough has risen, punch it down gently to release any air. Divide the dough into 8-10 equal pieces. Roll each piece into a ball, poke a hole through the center with your finger, and gently stretch it into a ring about 4 inches in diameter. Keep them evenly shaped for a consistent bake.
6. Prepare the Boiling Liquid:
Fill a large pot with water and add honey (about 3/4 cup honey to 3 cups water). Bring this mixture to a gentle boil—it’s time to give your bagels their characteristic chew!
7. Boil the Bagels:
Boil the bagels in batches, cooking them for about 30-60 seconds on each side. Use a slotted spoon to remove them, allowing the excess water to drip off. Be careful not to overcrowd the pot!
8. Add Toppings:
After boiling, brush each bagel with the beaten egg for a shiny finish. Immediately dip or sprinkle the bagels with sesame seeds, poppy seeds, and/or crushed cornmeal for added texture.
9. Bake:
Preheat your oven to 425°F (220°C). Place the bagels on a parchment-lined baking sheet and bake them for about 20-25 minutes, or until they turn golden brown and look irresistible!
10. Cool and Serve:
Once baked, let the bagels cool on a wire rack. Serve them fresh with cream cheese, butter, or your favorite toppings. Enjoy these delightful Montreal style bagels—sweet, chewy, and perfectly crisp on the outside!
Can I Use Regular All-Purpose Flour Instead of Bread Flour?
While bread flour is recommended for its higher protein content, you can use all-purpose flour if that’s what you have. Just keep in mind that the bagels may be less chewy than those made with bread flour.
What If I Don’t Have Honey for the Boiling Water?
No problem! You can substitute with brown sugar or granulated sugar in the boiling water. This will still help create that beautiful, shiny crust on your bagels.
How Do I Store Leftover Bagels?
Place any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer bag for up to 3 months. Just pop them in the toaster or oven to reheat!
Can I Add Other Toppings?
Absolutely! Feel free to get creative with toppings. Everything bagel seasoning, garlic flakes, or even cheese make excellent additions for a unique twist on your Montreal-style bagels.