Montreal Bagels

Montreal Bagels

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From: EatingWell Magazine, March/April 1996

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

Ingredients 14 servings

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Original recipe yields 14 servings
Nutrition per serving may change if servings are adjusted.
  • Bagel Dough
  • 1¼ cups lukewarm water
  • 3 tablespoons honey
  • 3 tablespoons sugar
  • 3 tablespoons canola oil
  • 1 tablespoon active dry yeast
  • 1 tablespoon lightly beaten egg
  • 1 teaspoon malt syrup, or powder
  • 4-5 cups white bread flour, preferably unbleached
  • 1 teaspoon kosher salt
  • Kettle Water
  • 6 quarts water
  • ¼ cup honey
  • Topping
  • ½ cup poppy seeds, or sesame seeds


  • Active

  • Ready In

  1. To make bagel dough & shape bagels: Whisk together 1¼ 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 2½ 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 ¼ 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.
  • 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 information

  • Per serving: 224 calories; 6 g fat(1 g sat); 2 g fiber; 36 g carbohydrates; 6 g protein; 21 mcg folate; 4 mg cholesterol; 9 g sugars; 6 IU vitamin A; 0 mg vitamin C; 79 mg calcium; 2 mg iron; 83 mg sodium; 50 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 other carbohydrate, 1 fat

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