Montreal Style Bagels Recipe
Prep Time: 3 hours 20 mins | Cook Time: 25 mins | Yield: 6 bagels
This dish is not quite Filipino-inspired like the rest of the usual recipes. Around this time last year, in the before times of travel and life without masks, we went to Montreal for the first time and enjoyed the famous St. Viateur bagel. I'm not from New York, so I don't think it's sacrilege to say I enjoy the Montreal style a lot better.
I was inspired by the Urban Farm and Kitchen's recipe for Montreal bagels and adapted it into this small-batch, minimal kneading recipe. I live for everything seasoning and made my own, as well, but you can dress with just sesame, poppy, or plain. Enjoy!
Ingredients
· 3 1/4 cups all purpose flour
· 1 1/2 teaspoons yeast
· 1 1/2 tablespoon white sugar
· 1 cup lukewarm water
· 1 tablespoon olive oil, plus an extra teaspoon to grease the bowl
· pinch of salt
· 1 tablespoon honey
· 1 1/2 cups of everything seasoning (equal parts black sesame, white sesame, dried garlic)
Instructions
Place lukewarm water, yeast, and sugar in the bowl of a stand mixer. Note: If using original active dry yeast, you will need to let the yeast bloom for about 10 minutes. If you're using instant yeast, you can skip the blooming step.
Mix in the flour, salt, and oil into the bowl. Using the dough hook, let mixer run at low speed for 15-20 minutes. Note: I prefer letting the mixer do the kneading for me (it's similar to how I make pizza dough), but you can also knead by hand. If the dough is looking a little sticky, add flour in 1 tablespoon increments until the dough is not sticking to the dough hook.
Remove the dough from the mixer, and shape into a ball on a lightly floured surface.
Use extra teaspoon of olive oil to grease a large bowl and place the dough in the greased bowl. Cover with a damp kitchen towel and let rise for 90 minutes.
After the dough has rested for 90 minutes, it should double in size. Remove from bowl and cut into six equal proportions. Roll each piece into small balls and let rest for 15 minutes.
To shape the dough, punch down each ball and roll into a log. Place the two ends of the log together and roll, pressing down slightly, to 'seal' the ends.
Place on a floured surface, cover with a damp kitchen towel, and let rest for a final 1 hour.
In a medium pan, boil water and add in honey. Once the water starts simmering, cook the bagels one side at a time, for about 90 seconds on each side.
Immediately dress the bagels with preferred seasoning after water bath, making sure to coat all sides of the bagel. Place on a baking sheet lined with parchment paper.
Bake at 450°F for 15 minutes, turning the pan about halfway through to ensure bagels cook evenly. Enjoy!
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