🇨🇦 Canadian Cuisine

Montreal Bagel

Wood-Fired Honey Egg Bagel

Prep Time 3 hrs

Servings 12

Difficulty Medium

Calories 260 kcal

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.

Ingredients

4 cups bread flour
1.5 tbsp instant yeast
2 tbsp honey (plus more for boiling water)
2 eggs
1/3 cup vegetable oil
1 tsp salt
3/4 cup warm water
Sesame or poppy seeds

Instructions

1 Mix flour, yeast, and salt. Add honey, eggs, oil, and warm water. Knead 10 min until elastic.
2 Let dough rise 20 min. Divide into 12 pieces.
3 Roll each piece into a rope and join the ends to form a ring. Let rest 15 min.
4 Bring a large pot of water to boil with 2 tbsp honey dissolved in it.
5 Boil bagels 1 min per side. Remove and dip in sesame or poppy seeds.
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.