If you’ve ever indulged in the chewy, sweet goodness of a Montreal-style bagel, you know just how irresistible they can be. These iconic bagels, with their distinct texture and flavor, have been a beloved staple in the city’s culinary landscape for decades. And now, with this comprehensive guide, you can recreate that magic right in your own kitchen.
Ingredients (for 12 bagels)
- 1 ⅔ cups warm water (not hot)
- 4 teaspoons active dry yeast
- ¼ cup granulated sugar
- 4 ½ cups all-purpose flour (or bread flour for an even better texture)
- ¼ cup malt extract powder (available at most homebrew stores or online)
- 1 ½ teaspoons salt
- 1 large egg
- 1 large egg yolk
- ¼ cup vegetable oil
- 1 gallon water
- ⅓ cup liquid honey (or malt extract powder for a brewery-like aroma)
- Poppy seeds and/or sesame seeds (about ½ cup each)
Timing
- Preparation Time: 1 hour 30 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour 50 minutes
Step-by-Step Guide to Making Montreal Style Bagels Recipe
Step 1- Activate the Yeast: In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let the mixture stand for about 10 minutes until it becomes frothy and bubbly, indicating that the yeast is active.
Step 2- Prepare the Dough: In a separate bowl, whisk together the flour, malt extract powder, and salt. Create a well in the center and pour in the yeast mixture, egg, egg yolk, and vegetable oil. Using a sturdy spoon or a dough hook attachment on your stand mixer, mix the ingredients until a shaggy dough forms.
Step 3- Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for 5 to 10 minutes, or until it becomes smooth, elastic, and slightly tacky. If the dough seems too sticky, add a little more flour, a tablespoon at a time.
Step 4- First Rise: Place the kneaded dough in a greased bowl, cover it with plastic wrap or a damp towel, and let it rise for about an hour, or until it has doubled in size.
Step 5- Shape the Bagels: Once the dough has risen, punch it down to release the air bubbles. Divide the dough into 12 equal pieces (or 15 for smaller, more authentic-sized bagels). Roll each piece into a smooth ball, then use your fingers to poke a hole in the center and gently stretch and roll the dough into a bagel shape, about 4 to 5 inches in diameter.
Step 6- Second Rise: Place the shaped bagels on a parchment-lined baking sheet, cover them with a damp towel, and let them rise for an additional 30 minutes.
Tips for Achieving the Perfect Montreal Style Bagel Texture
1- Use bread flour instead of all-purpose flour for a chewier texture.
2- Knead the dough thoroughly to develop the gluten strands, which will give your bagels that signature chewy bite.
3- Allow the dough to rise properly, as underproofing can lead to dense, tough bagels.
4- Don’t overwork the dough when shaping the bagels, as this can cause them to become tough and less chewy.
How to Boil and Bake Montreal Style Bagels for Authentic Flavor
Prepare the Boiling Liquid: In a large pot, combine 1 gallon of water and ⅓ cup of liquid honey (or malt extract powder for a more pronounced malty flavor). Bring the mixture to a gentle boil.
Boil the Bagels: Working in batches of 2 or 3 bagels at a time, gently drop the risen bagels into the boiling liquid. Boil for 1 minute, then flip them over and boil for another minute. Use a slotted spoon to remove the bagels from the water, allowing any excess liquid to drain off.
Coat with Toppings: While the boiled bagels are still hot and slightly tacky, generously coat them with poppy seeds, sesame seeds, or a combination of both. You can also experiment with other toppings, such as dried onion or garlic flakes, for added flavor.
Bake the Bagels: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the topped bagels on the prepared baking sheet and bake for 15 to 20 minutes, or until they’re golden brown and have developed a crisp crust.
Cool and Enjoy: Remove the bagels from the oven and let them cool on a wire rack for at least 30 minutes before slicing or serving. This cooling period is essential for ensuring that the bagels develop their signature chewy texture.
Variations of Montreal Style Bagels: Sweet and Savory Options
While traditional Montreal-style bagels are typically plain or coated in sesame or poppy seeds, you can experiment with various flavors and fillings to suit your tastes.
Sweet Variations: Try adding cinnamon and raisins, chocolate chips, or dried fruit to the dough for a sweet twist.
Savory Variations: Incorporate shredded cheese, herbs, or spices into the dough for a savory bagel experience.
Stuffed Bagels: Fill the bagels with cream cheese, smoked salmon, or your favorite sandwich fillings before baking for a delicious and portable meal.
Best Toppings for Montreal Style Bagels
While sesame and poppy seeds are the traditional toppings for Montreal-style bagels, there are countless other options to explore:
1- Everything Bagel Seasoning: A blend of sesame seeds, poppy seeds, garlic, onion, and salt.
2- Dried Herbs: Rosemary, thyme, or a blend of Italian herbs can add depth and aroma.
3- Spices: Experiment with cinnamon, cumin, or even a touch of cayenne for a kick of heat.
4- Cheese: Grated Parmesan, Asiago, or cheddar can create a delightful savory crust.
Common Mistakes to Avoid When Making Montreal Style Bagels
Even with a tried-and-true recipe, there are a few common pitfalls to be aware of when making Montreal-style bagels:
1- Overproofing: If the dough rises too much, it can lead to dense, heavy bagels. Keep an eye on the proofing times and don’t let the dough rise more than double in size.
2- Skipping the Boiling Step: Boiling the bagels before baking is crucial for achieving that signature chewy texture and creating a crisp crust.
3- Underbaking: Bagels should be baked until they’re deep golden brown, with a crisp exterior and a chewy interior. Underbaking can result in a doughy, undercooked center.
4- Using the Wrong Flour: While all-purpose flour can work in a pinch, bread flour or high-gluten flour will give you the best texture and chew.
How to Store and Reheat Homemade Montreal Style Bagels
To enjoy your homemade Montreal-style bagels at their best, it’s essential to store them properly:
Storage: Once the bagels have cooled completely, store them in an airtight container or resealable plastic bag at room temperature for up to 3 days.
Freezing: For longer storage, place the cooled bagels in a freezer-safe bag or container and freeze for up to 3 months.
Reheating: To reheat frozen bagels, place them on a baking sheet and warm them in a preheated 350°F (175°C) oven for 10 to 15 minutes, or until heated through. You can also toast them for a crisp exterior.
Nutritional Facts (per bagel)
- Calories: 236
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 31mg
- Sodium: 70mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Total Sugars: 16g
- Protein: 6g
Conclusion
Crafting authentic Montreal-style bagels at home may seem like a daunting task, but with this comprehensive guide, you’ll be able to recreate the magic of these iconic treats with ease. From the perfectly chewy texture to the sweet, malty flavor, these bagels are sure to transport you to the charming streets of Montreal with every bite. So, roll up your sleeves, gather your ingredients, and get ready to embark on a culinary adventure that will delight your senses and satisfy your cravings.
FAQs
Can I use regular honey instead of malt extract powder?
While regular honey can be used as a substitute, malt extract powder is essential for achieving the authentic flavor and sweetness of Montreal-style bagels. If you don’t have access to malt extract powder, you can try using a combination of honey and molasses, but the flavor will be slightly different.
Can I use a bread machine to make the dough?
Yes, you can use a bread machine to make the dough for Montreal-style bagels. Follow the instructions for your specific machine, but generally, you’ll need to add the ingredients in the order specified by the manufacturer and select the dough cycle.
How do I know when the bagels are fully cooked?
Fully cooked Montreal-style bagels should have a deep golden-brown color and a crisp, shiny crust. You can also tap the bottom of the bagel – it should sound hollow when fully baked.
Can I skip the boiling step?
While it’s possible to skip the boiling step, it’s not recommended. Boiling the bagels before baking is what gives them their signature chewy texture and helps create a crisp crust.
How long do homemade Montreal-style bagels stay fresh?
Freshly baked Montreal-style bagels will stay fresh at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.
Remember, the key to achieving the perfect Montreal-style bagel lies in the balance of ingredients, proper proofing, and the unique boiling and baking process. With a little practice and patience, you’ll be able to master this iconic recipe and enjoy the taste of Montreal in the comfort of your own home.