Montreal style bagels are small, chewy, and slightly sweet with a golden brown crust. They’re boiled in honey water before baking, giving them a unique flavor you won’t forget!
These bagels are perfect for breakfast or a delicious snack. I love them fresh out of the oven with a bit of cream cheese. Trust me, it’s hard to stop at just one! 😋
Key Ingredients & Substitutions
Bread Flour: This is crucial for that chewy texture. If you don’t have bread flour, all-purpose flour can be used but may lead to a slightly softer bagel.
Sugar & Honey: Both add sweetness and help with browning. If you’re avoiding sugar, consider using agave syrup or a sugar substitute like erythritol. Just make sure it dissolves well with the yeast!
Active Dry Yeast: If you’re out of active dry yeast, you can use instant yeast instead. There’s no need to activate it in warm water; just mix it directly with the flour.
Barley Malt Syrup: This gives the bagels their signature flavor and gloss. If you can’t find it, any honey or even brown sugar can work in a pinch, though the flavor will be slightly different.
How Do You Get Bagels to Have That Perfect Crisp on the Outside?
Boiling bagels is what sets them apart! The barley malt syrup or honey in the boiling water creates that shiny, crisp crust. Here’s how to get the best results:
- Bring the water to a gentle boil—not a rolling boil. This helps the bagels cook evenly.
- Carefully add the bagels, boiling them for about 1 minute on each side. This ensures they’re chewy on the inside and golden on the outside.
- Be sure not to crowd the pot; boil them in batches if needed to give them space.
How to Make Montreal Style Bagels
Ingredients You’ll Need:
For the Bagels:
- 4 cups bread flour
- 1 tbsp granulated sugar
- 1 tbsp honey
- 1 1/2 tsp salt
- 1 tbsp active dry yeast
- 1 1/4 cups warm water (around 110°F / 45°C)
- 1 large egg, beaten (for egg wash)
- Sesame seeds and/or poppy seeds for topping
- 2 tbsp barley malt syrup or honey (for boiling water)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, followed by around 1.5 hours for the dough to rise, and finally 15-20 minutes for baking. Altogether, you’ll be ready to enjoy fresh bagels in about 2 hours! Patience is key, but it’s worth the wait.
Step-by-Step Instructions:
1. Activating the Yeast:
In a small bowl, dissolve the yeast in warm water along with the sugar. Allow it to sit for about 5-10 minutes until it’s nice and foamy. This means your yeast is active and ready to work!
2. Making the Dough:
In a large mixing bowl, combine the bread flour and salt. Next, add in the yeast mixture and honey. Mix everything together until you start to form a rough dough.
3. Kneading the Dough:
Turn the dough out onto a floured surface and knead it for about 10 minutes. You want it to be smooth and elastic, which indicates you’ve developed the gluten nicely.
4. Letting it Rise:
Place your kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and leave it in a warm spot. Let it rise for 1 to 1.5 hours, or until it’s doubled in size. This is when all the magic happens!
5. Prepping to Bake:
Preheat your oven to 425°F (220°C). While it heats up, prepare a large pot of water on the stove. Add in the barley malt syrup or honey and bring it to a gentle boil. This will help create that crispy bagel crust.
6. Shaping the Bagels:
Once the dough has risen, punch it down to remove air. Divide the dough into 8-10 equal pieces. Roll each piece into a ball and then poke a hole through the center with your finger. Gently stretch that hole to about 2 inches in diameter; this will create that classic bagel shape!
7. Boiling the Bagels:
Carefully add the bagels to the boiling water, cooking for about 1 minute on each side. This helps them firm up and gives them that signature chewy texture. Once boiled, use a slotted spoon to take them out and place them on a baking sheet lined with parchment paper.
8. Egg Washing and Topping:
Brush the top of each bagel with the beaten egg wash. Now, while they’re still wet, sprinkle generously with sesame seeds and/or poppy seeds. This step adds extra flavor and crunch!
9. Baking:
Pop the baking sheet into your preheated oven and bake the bagels for 15-20 minutes. Keep an eye on them until they turn golden brown and look deliciously cooked through.
10. Cooling and Serving:
Once they’re done, let the bagels cool on a wire rack for a few minutes. Enjoy them fresh, toasted with your favorite spread, or any toppings you like!
These Montreal style bagels are deliciously sweet, dense, and have that crispy exterior everyone loves. Enjoy your homemade treat!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can! While bread flour gives you that chewy texture, all-purpose flour will still work. Just note that the bagels might be slightly softer.
What if My Yeast Doesn’t Foam?
If your yeast doesn’t foam after 5-10 minutes, it may be expired or the water might have been too hot or too cold. Try again with fresh yeast and ensure the water is around 110°F (45°C) before dissolving the yeast.
Can I Store Leftover Bagels?
Absolutely! Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag for up to 3 months. Just remember to toast or warm them up before serving!
Can I Add Different Toppings?
Definitely! Feel free to get creative with toppings. Other great options include everything bagel seasoning, grated cheese, or even a sprinkle of garlic powder. Experiment with what you love!
