Introduction: Bagels From Scratch
These Montreal style bagels are surprisingly easy to make and even though they aren't quite as good as authentic Montreal bagels* they're much better than grocery store bagels.
Ingredients:
1-1/2 C Water, warm
5 Tbsp Sugar
1 Packet Yeast (2-1/4 tsp dry yeast)
3 Tbsp Oil
1 Tbsp Malt Powder or Syrup (op) [edit: shilohjim says "Look for a homebrew supply shop for your malt powder and syrup.")
1 Egg
~4-1/2 C Bread Flour (or All-Purpose)
Boiling Liquid:
4 L Water
1/4 C Honey
Topping:
poppy seeds, sesame seeds, onion flakes, cinnamon and raisins
*If you have a wood fired oven you might come closer than I did. Barbecue might work...let me know if you figure something out.
Step 1: Prepare Dough
In a large bowl dissolve:
1-1/2 C warm water
1 packet of yeast
3 Tbsp sugar
Add:
2 Tbsp sugar
3 Tbsp oil
1 Tbsp malt (op)
1 egg
Gradually stir in:
~3 C bread flour
Remove from bowl to floured surface and knead for 10 minutes incorporating more flour as needed.
Step 2: Let Rest
Place dough in a lightly oiled bowl and cover with plastic wrap. Rest in a warm place for 10 minutes.
Step 3: Form Rings
Punch down dough and divide into 12 equal pieces. Roll each piece into a 10" rope and form into a circle with the ends overlapping by 3/4 of an inch. To seal roll the joint under your palm with your fingers in through the hole. Place the bagels on a pan that has been lightly oiled or covered with a floured dish towel.
Alternatively form each piece of dough into a ball and poke a hole in the middle with your finger. Use your fingers to gently stretch the hole to the proper size.
Step 4: Rest Again
Cover with plastic wrap and rest in a warm place for 30 minutes.
Meanwhile bring 4 litres of water and 1/4 cup of honey to boil in a large pan or dutch oven. And set the oven to 425F.
Step 5: Boil
Place bagels in simmering water a few at a time (I was able to fit 3 at once) and cook 45 seconds on each side. Remove from water with a slotted spoon and place on a baking sheet lined with parchment paper.
Step 6: Bake
Sprinkle bagels with poppy or sesame seeds, or some other flavouring, on both sides. Bake at 425F for 20 minutes. If desired flip after 10 minutes to brown both sides. After baking transfer to a wire cooling rack.
Step 7: Tips and Tricks
Cinnamon Raisin
Add cinnamon with flour and add raisins at end of kneading step.
Freeze
Freeze bagels and reheat in the toaster.
Make ahead
Freeze dough rings. To prepare thaw overnight, and bring to room temperature on counter, boil and bake as usual.
Keep kneaded dough ball in fridge up to one day.
22 Comments
12 years ago on Introduction
Just a quick question. I have been looking for malt powder and my wife suggested using ovaltine classic malt mix. I do not think that this is the same thing as it is a beverage mix. Is this a reasonable substitute? Thanks.
12 years ago on Introduction
there is a second step most people miss, and thats broiling for four minutes, this is important if you want authentic bagels. Also I form the dough into balls and pinch the hole in them with my thumb and index finger, then rotate them to enlarge the hole.
13 years ago on Introduction
Why aren't these as good as authentic Montreal bagels? Did you have to substitute or leave out some rare ingredient? Is some of the required equipment prohibitively expensive? Or are you one of those people who believes that there's some unique magnetic force in certain parts of the world that realigns food molecules to make it impossible to replicate their flavor at home?
Reply 13 years ago on Introduction
the only reason they arent as good as Montreal bagels is bc they wernt made in Montreal. and yes there are special food particles that make food taste better in certain parts of the world
Reply 13 years ago on Introduction
Montreal Style bagel secret ingredient just happen to be food grade lye. Sadly this is not the kind of product you can easely buy at your local store. Changing drasticly the PH will give while cooking that Montreal quite unique crust and taste. I have myself tried to change the PH with some baking soda which is to me a step closer but nothing yet as good as the bagel I get from from a Montreal bagel shop.
Reply 13 years ago on Introduction
I thought that was the secret to pretzels.
Reply 13 years ago on Introduction
All of the above. I left out malt because I couldn't be bothered to find it (now that I know the recipe is a keeper I'll probably look for some), I didn't use a wood fired oven, and a brisk 15 minute walk in -20C to pick up breakfast probably adds something intangible to the experience as well.
13 years ago on Introduction
Hummmm it is very nice, but it is not what i'm searching from a while
please tell me, this seems to me like the recipe of german Bretzels, How do you modify this to make a salty instead of sweet pretzel?
Nice Ible :)
13 years ago on Introduction
Random fact: if you fry a bagel vegetable oil it tastes just like a doughnut.
13 years ago on Introduction
Mine JUST came out of the oven. There amazing thank you very much for the recipe.
13 years ago on Introduction
Look for a homebrew supply shop for your malt powder and syrup.
Reply 13 years ago on Introduction
if you feel adventurous you can get barley let it germinate then dry, crush and boil it down in hot water. that's all malt is. I may look into making an instuctable for this.
Reply 13 years ago on Introduction
How common an ingredient is it? Most of the U-Brews around here focus pretty exclusively on wine.
13 years ago on Introduction
Is the title picture your own? I think the 2nd picture in step 6 looks much more appetising! I clicked the link expecting to find a load of pictures from google, not your own.
Neat ible :D
Reply 13 years ago on Introduction
I think that image is his own - right-click on the images, check the properties, and the 1st & last images are consistent with the rest.
I believe, therefore, that he simply did a proper "product shot" with the most attractive of his bagels.
Reply 13 years ago on Introduction
Ahhh yes, appologies. I can see now that the first and second images are the same bagel from different angles, which would be hard to find on google :p
In which case... Nice pictures as well as nice ible! :D
Reply 13 years ago on Introduction
Thanks for the comment Jayefuu. I did take that picture (that's how realistically bagelly the bagels look) and went through all the trouble of getting a white background, lol. The whole point is the handmade bagels, the last thing I want is a cover that picture that looks canned. I'll work on getting a more 'homemade' picture.
Reply 13 years ago on Introduction
They just look tooooo good! :D
13 years ago on Introduction
cool, could you elaborate on the ingredient malt. like where you're most likely to find it and what else it might be used for...(might make it easier to find). thanks
Reply 13 years ago on Introduction
Good questions, I'll do some research and add something. I just used what I already had on hand so immediately dismissed the malt.