Montreal Style Bagels are round, chewy treats with a crisp, golden crust. Made with simple ingredients like flour, water, and honey, they have a delicious flavor that’s hard to resist!
These bagels are smaller and denser than regular ones, perfect for slathering on cream cheese or your favorite spreads. I love to slice mine in half and pile on the toppings! Yum! 🥯
Key Ingredients & Substitutions
Bread Flour: This is crucial for chewiness. If you don’t have bread flour, all-purpose flour will work fine, but the texture may be slightly softer. You could also try using a gluten-free flour blend for a gluten-free option!
Honey: In addition to sweetening the dough, honey is used in the boiling water to help bagels get that golden crust. If you’re out of honey, maple syrup or agave nectar acts as a good substitute.
Sesame & Poppy Seeds: These add flavor and texture, but if you don’t have poppy seeds or prefer not to use them, feel free to skip. You can also sprinkle everything bagel seasoning or even some dried herbs for a twist!
How Do I Achieve the Perfect Bagel Texture?
The texture of Montreal-style bagels is unique, and the boiling step is critical. This process helps create a chewy exterior and soft inside. Here’s how to do it:
- Bring water to a rolling boil and add honey for sweetness and shine.
- Boil each bagel for 1 minute on each side. This may seem short, but it’s enough to set the shape.
- After boiling, let them drain briefly on a towel before baking to avoid excess water, which can affect the crust.
How to Make Montreal Style Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour (plus extra for dusting)
- 1 tbsp granulated sugar
- 1 tbsp honey (plus extra for boiling water)
- 1 tsp salt
- 2 tsp active dry yeast
- 1 1/4 cups warm water (about 110°F / 43°C)
For the Toppings:
- 1 large egg (for egg wash)
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 1 hour for the dough to rise, and 20-25 minutes to bake. So, you’ll need around 1 hour and 45 minutes total, including cooling time. But don’t worry, most of this time is hands-off while the dough rises and bakes!
Step-by-Step Instructions:
1. Preparing the Dough:
In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm water. Let it sit for about 5–10 minutes until it becomes frothy. In a large mixing bowl, combine the bread flour and salt. Make a well in the center and pour in the yeast mixture along with 1 tablespoon of honey. Mix everything together until a dough starts to form. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
2. First Rise:
Place the kneaded dough in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for about 1 hour, or until it doubles in size. This is the dough’s time to grow and get fluffy!
3. Shaping the Bagels:
Once the dough has risen, punch it down gently to release the air. Divide it into 8 equal pieces and roll each piece into a ball. To shape your bagels, push your thumb through the center of each ball, creating a hole. Gently stretch the hole to about 2 inches in diameter, making sure it holds its shape.
4. Boiling the Bagels:
Preheat your oven to 425°F (220°C). In a large pot, bring water to a boil and add 1 tablespoon of honey. Boil the bagels, 2–3 at a time, for about 1 minute on each side. Use a slotted spoon to remove them and place them on a clean kitchen towel to drain off excess water.
5. Adding Toppings and Baking:
Beat the egg in a small bowl and brush it generously over the boiled bagels. Sprinkle sesame seeds and optional poppy seeds on top to give them that classic look. Arrange the bagels on a parchment-lined baking sheet.
6. Baking the Bagels:
Bake the bagels in the preheated oven for 20–25 minutes or until they turn golden brown and are cooked through. Keep an eye on them so they don’t over-bake!
7. Cool and Serve:
Once baked, allow the bagels to cool on a wire rack. They are delicious served warm with cream cheese or your favorite spread. Enjoy your homemade Montreal-style bagels—crunchy on the outside, soft on the inside!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the bagels might not be as chewy as those made with bread flour. Bread flour contains more protein, which helps create that classic bagel texture.
What Can I Substitute for Honey?
If you don’t have honey, you can use maple syrup or agave nectar for both the dough and boiling water. They’ll provide similar sweetness and contribute to the bagels’ beautiful crust!
How Long Can I Store the Bagels?
Store your bagels in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them; simply place them in a freezer bag for up to 3 months. To enjoy, just thaw and warm them in the oven!
Can I Add Other Toppings?
Absolutely! Feel free to experiment with different toppings like dried herbs, garlic, or onion flakes. You can even mix in some cheese before boiling for a savory twist!
