Montreal Bagels
Source of Recipe
unknown
List of Ingredients
* 1 1/2 cups warm water
* 5 tablespoons sugar
* 3 tablespoons canola oil
* 1 package dry yeast
* 1 tablespoon beaten egg
* 1 tablespoon malt powder or syrup
* * 4 1/2 to 5 cups unbleached white bread flour
* 1 teaspoon Kosher salt
* 1/2 cup poppy seeds or sesame seeds
* 6 quarts water
* 1/3 cup honey
Recipe
1. In a large bowl stir together warm water, sugar, oil, yeast, egg
and malt until yeast dissolves. Stir in salt and 1 cup flour. Fold in
enough flour to make a soft dough, about 3 cups.
2. Knead dough for 10-12 minutes, incorporating additional flour as
needed, until dough is firm and smooth. Cover with inverted bowl and
let sit 10 minutes.
3. Divide dough into 12 pieces. Roll into 10-inch ropes. Curve each
rope around hand, pressing together ends to make a bagel shape. If
necessary, apply drops of water to help ends stay together. Let
bagels rise for 30 minutes.
4. Fill a large kettle with 6 quarts water and honey. Bring to a
boil. Preheat oven to 425 degrees. Line 2 baking sheets with
parchment paper.
5. Boil bagels in honey-sweetened water for 1 1/2 minutes, turning
once. Drain on dish towels and place on baking sheets.
6. Generously sprinkle both sides of bagels with seeds.
7. Place bagels in oven and bake until golden, about 20 minutes, turning once.
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