Montreal-style bagels are smaller and sweeter than their counterparts. Source: EatingWell Magazine, March/April 1996

Marcy Goldman
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Ingredients

Bagel Dough

Kettle Water

Topping

Directions

  • 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.

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  • 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.

  • 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.

  • To kettle & bake bagels: Meanwhile, preheat oven to 450 degrees 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.

  • 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 degrees F and bake for 12 minutes. Turn over and bake until golden brown, about 5 more minutes.

Tips

Make Ahead Tip: Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day.

Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day.

Nutrition Facts

224 calories; 5.8 g total fat; 4 mg cholesterol; 83 mg sodium. 35.9 g carbohydrates; 6.3 g protein; Full Nutrition