Montreal Style Whole Wheat Bagels





Introduction: Montreal Style Whole Wheat Bagels

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.

Step 2: Make the Dough.

Heat the water to 110 degrees f.

whisk together the following: egg, water, oil, sugar, yeast and syrup until yeast dissolves. Pour into the mixing bowl and attach the dough hook.

Mix the salt and the flours together and add 430 grams of the flour mix to the mixer slowly.

Turn the mixer up and let the dough knead for approx 10 minutes, add the remaining flour as needed. The dough should be elastic and firm. Remove the dough hook and cover with a towel and let the dough rest for 10 minutes.

Step 3: Proofing and Shaping

Once the dough has rested, lightly flour the work table and remove dough.

Cut the dough into approx 100 gram chunks, there should be 12, roll the dough into a rope approx 8-11 inches.

Wrap the dough around your hand and take the ends and press together and roll until stuck together.

Place the bagels on a floured area to let rise. Cover with a towel and let rise for 30 minutes.

Step 4: Boiling and Topping the Bagels

There is my set up for the boiling phase. Parchment covered sheet pan, spider to flip the bagels... In a large pot add honey and water, bring to a boil. There will be some scum forming on the top of the water, just scoop it off.

When the water is boiling add the bagels and boil 45 seconds each side, remove and drain. Beat the egg yolk and water together, brush on the bagel and you can either dip the bagels in a topping or I like to sprinkle on with a shaker. Make sure you top each side generously and then flip bagel on to the parchment pan and repeat.

Step 5: Baking Your Bagels

Now that your bagels are ready for the oven. Bake at 425 degrees f for 9 minutes and flip the bagels and bake for 7 to 9 minutes or until brown. Note that plain bagels will brown faster then the topped bagels.
Remove from oven and place on cooling racks or eat when hot...Yum!

Enjoy! And please VOTE FOR THIS INSTRUCTABLE. Thank you.

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15 Discussions

Wow! My first time making bagels. I used an old stand mixer, which didn't actually have a bread hook -- it was more like a set of twisted, round beaters that I used one of... Could have easily done it by hand instead but I wanted to see how this mixer would do.

I also added a little bit of my leftover sourdough dough and used only whole wheat flour. For the egg wash, I used a whole egg and a little water. It all turned out just fine.

More than that, they turned out delicious, and I can hardly wait to share them and eat them for breakfasts! Thanks for the recipe!

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.

1 reply

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.

Super confused about the "1 egg"; it is used in the dough AND the yolk is mixed with water and brushed on the boiled bagel; how is that accomplished??

3 replies

Good question, i would like to know too, they look so delicious i want to make them right!!

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.

How are these different from "New York" style bagels? Both should be boiled. What am I missing?

1 reply

There are a few differences that I have noticed.
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.

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.

Both are awesome...

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?

1 reply

Not sure but you may hand knead this dough, it just takes a little longer 12-15 minutes.

It has been years since I have made any bagels - my next batch of bread is going to be bagels. Oh Thank you.

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.

1 reply