Montreal Style Bagels are small, chewy, and slightly sweet, shiny on the outside and soft on the inside. They have a unique flavor thanks to boiling in honey water before baking!
These bagels are perfect for breakfast or a snack, especially with cream cheese or lox. I can never resist grabbing a few extra to enjoy later—oops! 😋
Key Ingredients & Substitutions
Bread Flour: This is essential for a chewy texture in bagels. You can use all-purpose flour as a substitute, but the texture may be slightly less chewy. I prefer using bread flour for that perfect bite.
Sugar & Honey: Sugar feeds the yeast, while honey adds a unique flavor. You can replace honey with agave syrup or maple syrup if you don’t have it on hand. I love the touch of sweetness honey brings!
Active Dry Yeast: Make sure your yeast is fresh for the best dough rise. If you use instant yeast, you can skip the activation step; just mix it straight with the dry ingredients.
Egg White: This gives the bagels a nice gloss. If you’re vegan, you can brush with almond milk or aquafaba instead for a similar effect.
Seeds and Toppings: Sesame and poppy seeds are traditional, but feel free to get creative! You could use everything bagel seasoning or even skip the seeds for a plain version. I often sprinkle some fresh herbs for an added kick.
How Do You Get the Perfect Bagel Shape?
Shaping bagels can be a bit tricky, but here’s how to do it right. Once you divide the dough into portions, make sure to gently roll each ball first. This helps in creating a smooth surface.
- Poke a hole in the center of each ball with your finger.
- Slowly stretch the hole to about 4-5 inches in diameter, ensuring an even thickness around the ring.
- Don’t worry if the hole looks small—remember it will expand during boiling and baking!
Taking your time with the shaping will give you those classic Montreal bagel looks!
How to Make Montreal Style Bagels
Ingredients You’ll Need:
For The Dough:
- 4 cups bread flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (about 110°F or 45°C)
- 2 tablespoons honey (for dough)
- 1 tablespoon vegetable oil or melted butter
For Boiling:
- 4 cups water
- 2 tablespoons honey (for boiling water)
For Topping and Glaze:
- 1 large egg white, beaten (for glaze)
- Sesame seeds (about 1/2 cup)
- Poppy seeds (about 1/4 cup)
- Dried minced garlic (about 2 tablespoons)
- Dried minced onion or onion flakes (about 2 tablespoons)
- Coarse salt to taste
How Much Time Will You Need?
This recipe will take about 2 to 2.5 hours in total. You’ll need around 15-20 minutes for prep, 1 to 1.5 hours for the first rise, and about 30-45 minutes for boiling, topping, and baking. It’s perfect for a fun afternoon baking session!
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a small bowl, dissolve the sugar in the warm water. Then, sprinkle the yeast on top. Let it sit for about 5-10 minutes until it gets all foamy, which means your yeast is activated and ready to go!
2. Make the Dough:
In a large mixing bowl, combine the bread flour and salt. Pour in the honey, vegetable oil (or melted butter), and the foamy yeast mixture. Stir everything together until it forms a dough. It might be a bit sticky at first, but don’t worry!
3. Knead the Dough:
Turn the dough out onto a floured surface and knead for about 10-12 minutes until it’s smooth and elastic. If you prefer, you can use a stand mixer with a dough hook and knead for 8-10 minutes. Your arms will get a good workout!
4. First Rise:
Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. This is when the dough gets all fluffy and nice!
5. Shape the Bagels:
Once the dough has risen, punch it down gently. Divide the dough into 8 equal portions. Roll each portion into a ball, then poke a hole in the center with your finger. Gently stretch the hole to form a ring about 4-5 inches in diameter. Don’t stress if it’s not perfect—each bagel has its unique charm!
6. Prepare Boiling Water:
In a large pot, bring 4 cups of water and 2 tablespoons of honey to a boil. Once boiling, reduce the heat to a simmer.
7. Boil the Bagels:
Carefully boil the bagels in batches, about 1-2 minutes on each side. Use a slotted spoon to remove them, and place them on a clean kitchen towel to drain. This step gets your bagels that wonderful chewy texture!
8. Add Toppings:
Mix the sesame seeds, poppy seeds, minced garlic, onion flakes, and coarse salt on a plate. Brush each boiled bagel lightly with the beaten egg white, then dip or sprinkle the tops with the seed mixture generously. Load them up with your favorite toppings!
9. Second Rise:
Set the topped bagels on a parchment-lined baking sheet and let them rest for 10-15 minutes. This helps them puff up a bit more before baking.
10. Bake the Bagels:
Preheat the oven to 425°F (220°C). Bake the bagels for about 15-20 minutes until they’re golden brown and crisp on the outside. The smell will be amazing!
11. Cool:
Once baked, transfer the bagels to a wire rack to cool before serving. This helps them maintain their texture and prevents them from getting soggy.
Enjoy your delicious Montreal style bagels, characterized by their slightly sweet dough, chewy texture, and generous seasoning topping!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can substitute all-purpose flour, but the bagels may not have that classic chewy texture. Bread flour has higher protein content, which creates a better structure for the bagels.
How Do I Know If the Yeast is Active?
The yeast is active if it becomes foamy and bubbly within 5-10 minutes of being mixed with warm water and sugar. If it doesn’t foam up, it may be expired, and it’s best to start with a new packet.
Can I Prepare the Dough in Advance?
Absolutely! You can prepare the dough and let it rise, then punch it down and refrigerate it overnight. Just let it come to room temperature before shaping and boiling the bagels.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Just toast or warm them up straight from the freezer!
