A little more work than regular bread, but such a treat.
Toasted in the morning, or serve them with smoked salmon for a satisfying lunch !
These are the typical Montreal bagels ; which means they are soft, light and offer a much larger hole than the American equivalent.

1 Tablespoon instant yeast
4 Cups All Purpose flour
2 Teaspoons salt
1 Tablespoon brown sugar (if you can find barley malt syrup, event better)
1 1/2 Cups lukewarm water

8 Cups water
2 Tablespoons brown sugar
1 Tablespoon sugar

Combine all the dough ingredients in a mixing bowl, using a dough hook, mix at medium speed for about 10 minutes, when the dough comes away from the sides. The dough will be quite stiff. Place it in a bowl and cover to rise for 1 to 1.5 hours until noticeably puffy.
Transfer the dough to a work surface and divide in 8 pieces. Working with one piece at a time, roll it into a smooth round ball. Cover the balls with plastic wrap and let them rest for 30 minutes.
Prepare the water bath by heating the water and sugar and bring a gentle boil.
Preheat the over at 200 Celsius with a fan – Poke a hole in the bagel and roll out and stretch the dough until it is about 5 cm in diameter. Place the bagels on a parchment-lined baking sheet until all the remaining pieces are done.
Transfer 4 bagels at a time in the hot bath and cook for 2 minutes. Flip them over and cook for a further 1 minute. Repeat for all remaining pieces.

Finally, place them on a baking pan, sprinkle with Sesame seeds, Onion Seeds, Dried Garlic, Poppy Seed … of simply plain – and bake them fo 10-15 minutes, turn them over and bake for a further 10 minutes.
Wait… wait… wait for at least 15 minutes before you indulge… you’ll thank me later !

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