This is a recipe I tweaked from a basic Montreal bagel because my wife wanted a whole wheat version
These bagels are different from the New York style as:
These bagels will last 3 to 5 days in a ziplock bag.
When I toasted the bagel after 4 days it was still very good.
They don't get rock hard like a new york bagel and they are a little sweeter due to the honey in the water.
These bagels can be frozen and when toasted will come back nice.

Step 1: Ingredients:

1.5 cups water

5 Tablespoons sugar

3 Tablespoons oil (canola or vegetable)

1.5 teaspoon active dry yeast

1 egg

1 Tablespoon maple syrup

530 grams AP Flour

100 grams Organic whole wheat flour

1 teaspoon sea salt

toppings: poppy seeds, dried minced onions, dry minced garlic, sesame seeds, kosher salt

Boiling liquid: 12 cups water and 1/4 cup honey.

<p>Montreal's bagels are so good. And the best of all are the all dress one. Cut them in half and grill all side of the bagels till they are brown, salted butter and smoked salmon cream cheese and you have the lunch of a king! The melted butter will mix with the cream cheese and you will want one every morning of the rest of your life.</p>
<p>forgot to say, the best one if you ever go to Montreal's (and I have no part of that busines) is Fairmount Bagels on fairmount ave.</p><p>http://fairmountbagel.com/</p>
Super confused about the &quot;1 egg&quot;; it is used in the dough AND the yolk is mixed with water and brushed on the boiled bagel; how is that accomplished??
<p>Good question, i would like to know too, they look so delicious i want to make them right!! </p>
Ok so 1 egg in the mix. 1 yolk and 1 tablespoon water, mixed, to brush on the boiled bagel before seeding. Hope this clears it up.<br>
Sorry that should be 1 egg and 1 yolk...
<p>How are these different from &quot;New York&quot; style bagels? Both should be boiled. What am I missing?</p>
There are a few differences that I have noticed.<br>NY bagels: have malt in them and are boiled with malt in the water to help with color when baking. They usually last 1-2 days before getting hard. They do not have a sweet taste, but more malted bread flavor. No egg in the mix. Seed are only on the top.<br><br>Montreal bagels: have more sugar and maple syrup in them along with an egg. The bagels a seeded all over the whole bagel, top and bottom. The bagels lasted 5 days in plain ziplock bags. When toasted they have a liite crunch and a soft chew. These bagels are boiled in honey water thus having a sweet initial bite.<br><br>Both are awesome...
<p>I'd love to try this. I don't have a mixer with a dough attachment. Do you think I could do this in a bread machine on the dough cycle?</p>
Not sure but you may hand knead this dough, it just takes a little longer 12-15 minutes.
<p>OMG Thank you! just 3 weeks ago I paid $50 for 3 dozen bagels from Fairmont shipped to London Ontario (there are 4 bagels left in the photo)... the second I saw this I had to try it and omg are they're pretty darned close to the real thing.</p>
Nicely done!
<p>It has been years since I have made any bagels - my next batch of bread is going to be bagels. Oh Thank you.</p>
<p>Cool. I always thought that making bagels was supposed to be really hard. But I think that I could actually do this. Thanks for sharing. </p>
It is easy just need to be organized
<p>Yum! </p>

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