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Montreal Bagels

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Montreal Bagels Recipe

Traditionally shaped by hand, Montreal bagels get a hint of sweetness from maple syrup in the dough. They're boiled in sweetened water before being baked in a wood-fired oven. Luckily for us, using a home oven with a pizza stone is a perfectly good way to replicate them at home.

At a glance

Prep
Bake
Total
Yield
8 bagels
Nutrition information

Ingredients

Choose your measure:

dough

  • 1 cup lukewarm water
  • 2 teaspoons maple syrup
  • 2 teaspoons instant or active dry yeast
  • 3 1/4 to 3 1/2 cups King Arthur Unbleached Bread Flour
  • 1 teaspoon salt

topping

  • 3/4 cup sesame or poppy seeds

boiling liquid

  • 3 quarts water
  • 1/3 cup honey or 1/4 cup barley malt syrup

Instructions

  1. For the dough: Combine all of the ingredients, using the lesser amount of flour, and mix until a firm dough forms.
  2. Use the remaining 1/4 cup flour as needed to knead the dough by hand for 10 to 12 minutes, or at medium speed in your mixer with the dough hook for 8 minutes. The dough should be smooth and elastic and not stick to your fingers. When poked with your finger, it should bounce back.
  3. Place the dough in a greased bowl, cover, and let rise for 1 1/2 hours, until almost doubled in bulk.
  4. Line a baking sheet with parchment. Place the sesame (or poppy) seeds in a shallow bowl.
  5. After the first rise, deflate the dough and divide into 8 equal pieces.
  6. Roll each piece into a 6" rope. Wrap the rope around your fingers and overlap the ends. Roll your palm over the seam to seal.
  7. Place them on the baking sheet, cover, and let rise while you set up the boiling liquid and preheat your oven with a baking stone in it to 475°F.
  8. To boil: Fill a large saucepan with 3" of water. Add the honey (or barley malt syrup). Place over medium-high heat and bring the water to a boil.
  9. The bagels are ready to cook when they've risen very slightly (the surface should still bounce back when lightly touched).
  10. Reduce the water to a simmer, then slip two or three bagels into it. Cook on one side for a minute, then flip over and cook for another minute.
  11. Remove with a slotted spoon and dredge in the seeds. Flip the baking sheet over and put the parchment on the back; place the boiled bagels on the parchment.
  12. Once all of the bagels are boiled, slide the parchment with the bagels on it onto the baking stone and bake for 18 to 23 minutes, until deep golden brown.
  13. Remove from the oven and cool on a rack before serving.
  14. Store in a paper bag on the counter for one day; or slice and freeze for up to two months for longer storage.

Nutrition Information

  • Serving Size 1 bagel, 89g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 238
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 310mg
  • Total Carbohydrate 39g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.