The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Montreal bagels!

HappyHighwayman's picture

Montreal bagels!

Montreal bagels. There's honey, sugar, oil, malt powder and an egg in the dough and I boiled them before baking in malt and honey infused water. They're denser and sweeter than American style bagels and I vastly prefer them...they lack the smokey flavor that you get from the wood burning ovens used in real Montreal bagels but they're pretty darn good and I have my assembly line process pretty down at this point. The "Everything" ones are still baking.


mhjoseph's picture

How did you get the seeds to stick like that? That's my biggest problem when making bagels.

HappyHighwayman's picture

I boil the formed raw bagels for 60 seconds on one side and then flip and boil another 30 seconds before taking them out with and I drop them onto a lightly floured kitchen towel and I then I flip them.While they are still moist I roll both sides in a bowl filled with the seeds (and do the edges too).



dakkar's picture

Would you share your 'assembly line' tricks and recipee?


HappyHighwayman's picture


1.5 cups warm water

1 tablespoon yeast

2 teaspoons salt

5 tablespoons sugar

2 tablespoons Honey

1 egg

3 tablespoons canola oil

3 tablespoons malt powder

4.5 cups bread flour

poppy or sesame seeds

For the water:

4 quarts water

2 tablespoons honey

2 tablespoons malt powder

I make the dough (make sure to activate the yeast if not using instant or live). I let it rise 2+ hours and then weigh out about 14 3 ounce balls (but feel free to make them larger). I put all the balls out to rise a little more, and I use the "poke a hole in the middle and stretch the dough" method and not the "roll a snae and connect method).

Once they're all ready I boil the water and add the malt and honey and boil them 1 minute before flipping and boiling another 30 seconds before removing to a lightly floured dish towel. I then flip them after they cool 30 seconds before dredging in the seeds. They should stick pretty well. When I have 9 done (i put them on a wood counter or on a 2nd pizza peel) I use my primary peel to put them on my baking stone (which olds 9 x 3 ounce bagels), and I of course add moisture to the oven (baking tray with water or wet towels). Bake 20ish minutes or until golden brown in the exposed parts of the dough.

My assembly line is basically boil/dry/dredge, while they're cooling I boil the next batch and I get them all ready for the oven so I can do 9 at a time. They should float while boiling or something is off. I tend to mix the yeast with the warm water and let it activate for 15-20 minutes until it blooms a little before mixing in the rest of the ingredients. 450 might be a better temp if you prefer a harder outside to the bagel.