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20 minute dinner recipes

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Montreal Bagels


From EatingWell:  March/April 1996

Montreal-style bagels are smaller and sweeter than their counterparts.

14 2 1/2-ounce bagels | Active Time: 45 minutes | Total Time: 1 1/2 hours


Bagel Dough

Kettle Water



  1. To make bagel dough & shape bagels: Whisk together 1 1/4 cups lukewarm water, 3 tablespoons honey, sugar, oil, yeast, egg and malt syrup (or powder) in a large bowl until the yeast dissolves. Stir in 1 cup of the flour. Then stir in salt and enough additional flour to make a soft dough, about 2 1/2 cups.
  2. Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover the dough with a dish towel and let rest for 10 minutes.
  3. Divide the dough into 14 pieces; roll each piece into a 10-inch-long rope. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.
  4. To kettle & bake bagels: Meanwhile, preheat oven to 450°F. Line 2 baking sheets with parchment paper and set aside. In a large soup pot, bring water and 1/4 cup honey to a boil.
  5. Slip several risen bagels at a time into the pot"the water should be at a healthy simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs, and cook for 45 seconds longer. Drain the bagels on a clean dish towel and place on the prepared baking sheet(s). Sprinkle the bagels generously with poppy (or sesame) seeds. Place in the oven, reduce heat to 425°F and bake for 12 minutes. Turn over and bake until golden brown, about 5 more minutes.


Per serving : 213 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 5 mg Cholesterol; 36 g Carbohydrates; 6 g Protein; 1 g Fiber; 83 mg Sodium; 65 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 other carbohydrate, 1 fat

Tips & Notes