Montreal Bagels

Click here for a larger picture of Montreal Bagels
12 Servings
Grains
Jewish
Bake bagel montreal Brunch Breakfast Bread Grains Jewish

1 1/2 cups Water warmed
5 tablespoons ar
3 tablespoons ola Oil
1 package Dry st 8grams
1 small beaten
1 tablespoon Malt drink powder or syrup
4 1/2 cups leached flour You may need a little more (you can use all purpose flour as wel
1 teaspoon her Salt
1/2 cup Poppy seed or ame seeds
6 quarts Water
1/3 cup ey

1, In a large bowl stir together the warm water, sugar, canola oil, yeast (not instant), egg and malt: Keep combining until the yeast dissolves. Then, stir in salt and one cup of the flour. 2. Gently add enough flour to make a soft dough, about 3 cups 3. Knead your dough for 10-12 minutes, stirring in extra flour as you need it. When your dough is firm and smooth, cover with inverted bowl and let sit 10 minutes. 4. Divide the dough into 12 equal parts. Roll each piece into a 10 inch rope, then curve each one pressing together ends to make a bagel shape. You may need to use a few drops of water to help the ends stay together. 5. let bagels rise for 30 minutes 6. When ready, fill a large pot with the 6 quarts of water and stir in the honey. Bring that to a boil. 7. Preheat oven to 425 degrees F and line two baking sheets with parchment paper 8. When the honey water has come to a boil, drop the bagels in (four at a time), and let boil for 90 seconds, flipping once at 45 seconds. Remove and pat dry on clean tea towels 9. Sprinkle the bagels with sesame seeds or poppy seeds, generously covering both sides. Place on parchement paper. 10: Bake at 425 for 8 minutes, then flip and bake another 8 minutes. This is really going to depend on your oven temperature. The recipe originally called for 10 minutes per side but I was watching them and they were heading near burn mode by 8 minutes. After flipping they only had to bake for approx 5 minutes. Watch them first time through to ensure even baking. These were really terrific. My family gobbled them up like lunatics. I was surprised how easy they actually were to make. When I ran the nutritional numbers they were a little off my original recipe which measured Cholesteroll at only 1% (5mg), Sodium 6%, 163 mg; Potassium 122 mg, 3%, the calorie count was bang on but the other measurements differed.


VIEW THE RECEIPT