Montreal Bagels

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.

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.