montreal-style bagels

Today you’ll find me munching on two of these bagels {yes, goddamn it, two!} and working on the novel. After nearly two months living in my new home, I’m finally making use of my loft home office, cleaning it out, adding lamps and file folders, and here I am, writing, eating — two of the things I love to do.

If you have some time, I implore you to make these bagels. The honey delivers a subtle sweetness, and while I’ve never travelled to Montreal, these bagels are certainly making me ache for a holiday.

INGREDIENTS: Recipe courtesy of The Gouda Life
For the bagels
1 1/2 cups warm water {100F}
2 1/4 tsp (8oz, 1 packet) dry active yeast
1 tsp cane sugar
2 tsp kosher salt
3 tsp grapeseed or safflower oil
1/4 cup honey
1 large egg
1 egg yolk
4 1/2 cups unbleached all purpose flour, divided

For boiling the bagels
1/3 cup honey
1 tbsp baking soda

For the topping
1 cup sesame seeds

Sprinkle the yeast over the warm water in a stand mixer fitted with the paddle attachment. Let sit until frothy, 5-7 minutes. Whisk in the sugar, salt, oil, and honey and egg + yolk. On medium-low speed, mix in 1 cup of flour in until fully incorporated. Turn the speed up to medium-high, and add the remaining three cups of flour. The dough will feel sticky and shaggy, at first, but after 4-5 minutes, the dough will smooth out and wipe the sides of the mixer clean. If you find the dough is still tremendously sticky, add in 1-2 tbsp of flour until the is supple and smooth. Add the dough to a larger, greased bowl and cover for 30 minutes.

Divide dough into 18 equal portions. Stretch or gently roll, using fingertips, each portion of dough into an 8 inch rope and bring the ends together to form a circle. Pinch the ends together and then roll gently with the heal of your hand to seal. It’s important the ends are well secured otherwise they’ll open when boiling. Place bagels on 2 parchment-lined baking sheets and cover with a clean towel for 20 minutes.

Pour the sesame seeds {or any assorted toppings you wish to use} into a large shallow dish.

While the bagels rise, bring 16 cups of water to a boil in a large pot or dutch oven. Add the baking soda and honey and turn down to a simmer. When ready, add the bagels 4 at a time to the simmering water. Let cook for 1 minute on each side. Remove with a deep-fryer spoon or slotted spatula/spoon, drag through the sesame seeds on both sides and place back on the baking sheet. Repeat with all bagels.

Preheat oven to 500. Place 1 sheet of bagels in for 10-12 minutes or until starting to brown on the bottom. Flip bagels and cook for another 5-8 minutes, watching closely after 5 minutes so they don’t over cook. They should be golden brown. Serve with creamy butter, cream cheese — or do as I shamelessly did, add a few slices of genoa salami, arugula and whippped butter. DIVINE.

Keep in airtight container in the fridge for 1 week.


2 thoughts on “montreal-style bagels

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s