Montréal-Style Bagels
In short: Small, chewy, slightly sweet bagels with a big hole, boiled in honey water and baked until deep golden and coated in sesame seeds. It takes about 1 h 15 min in total and makes 12 servings.
- Prep
- 50 min
- Cook
- 25 min
- Resting
- 1 h 30 min
- Total
- 1 h 15 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 245 kcal
Montréal-style bagels are smaller, thinner and sweeter than their New York cousins, with a large hole and a dense, chewy bite. They are hand-rolled, boiled briefly in water sweetened with honey and then baked, traditionally in a wood-fired oven, with a thick coating of sesame or poppy seeds. This home version uses a standard oven. Eat them warm, or the next day with cream cheese and smoked salmon.
Instructions
- Mix the flour, yeast, salt and sugar. Add the egg, oil, warm water and honey and knead for 10 minutes (8 in a mixer) until smooth and very firm.
- Cover the dough and let it rest for 45 minutes, until puffy but not doubled.
- Divide into 12 pieces of about 70 g (2 1/2 oz). Roll each into a rope 25 cm (10 in) long, wrap it around your hand, overlap the ends and press to seal. Make the hole large, about 6 cm (2 1/2 in), since it shrinks.
- Rest the rings on a floured tray for 20 minutes. Heat the oven to 230°C (450°F) and line two baking sheets with parchment.
- Bring the water and the 60 ml (1/4 cup) honey to a boil in a wide pot. Boil the bagels 3 at a time for 30 seconds per side.
- Drain briefly, press the tops into the seeds and set the bagels seed side up on the baking sheets.
- Bake for 12 minutes, flip them over and bake 8 to 10 minutes more, until deep golden. Cool on a rack for 10 minutes.
Tips
- Roll the ropes thin and leave a wide hole, because the hole closes as the bagels proof and bake.
- Bagels are best the day they are made. Slice and freeze any extras, and toast them straight from frozen.
Questions and answers
How is a Montréal bagel different from a New York bagel?
Montréal bagels are smaller, thinner and sweeter, with a bigger hole, honey in the boiling water and a wood-fired bake. New York bagels are larger, puffier and chewier.
Can I make the dough ahead of time?
Yes. After shaping, cover the rings and refrigerate them overnight, then boil and bake them straight from the fridge.
How should I store homemade bagels?
Keep them in a paper bag at room temperature for a day. For longer storage, slice and freeze them for up to 3 months.
How long does it take to make Montréal-Style Bagels?
About 1 h 15 min in total: 50 min of preparation and 25 min of cooking.
How many calories are in Montréal-Style Bagels?
About 245 kcal per serving, with 7 g of protein, 42 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 245 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 42 g |
| Fat | 5 g |
| Fiber | 2 g |
| Sugar | 7 g |
| Sodium | 380 mg |
Estimated values, calculated from the ingredients.
