Montreal Bagel
Bagel de Montreal (BAY-gul duh mohn-ray-AWL)
Wood-Fired Honey Egg Bagel
A smaller, denser, sweeter bagel boiled in honey water and baked in a wood-fired oven until blistered and slightly charred — Montreal's answer to the New York bagel.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour, yeast, and salt. Add honey, eggs, oil, and warm water. Knead 10 min until elastic.
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2
Let dough rise 20 min. Divide into 12 pieces.
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3
Roll each piece into a rope and join the ends to form a ring. Let rest 15 min.
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4
Bring a large pot of water to boil with 2 tbsp honey dissolved in it.
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5
Boil bagels 1 min per side. Remove and dip in sesame or poppy seeds.
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6
Bake at 260C (500F) on a baking sheet for 15-18 min until golden with charred spots.
Did You Know?
The rivalry between Fairmount Bagel (est. 1919) and St-Viateur Bagel (est. 1957) has divided Montreal families for generations.
Chef's Notes
Equipment Tips
- stand mixer or strong arms
- large pot
- baking sheet
- oven (wood-fired ideal)
Garnishing
sesame seeds
Accompaniments
cream cheese, smoked salmon
The Story Behind Montreal Bagel
Montreal bagels were brought by Eastern European Jewish immigrants in the early 1900s. Unlike their New York cousins, Montreal bagels are boiled in honey-sweetened water, contain eggs, and are baked in wood-fired ovens, producing a sweeter, denser, crustier result that Montrealers fiercely defend as superior.
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