How to make the perfect Montreal bagel: 100 years of wisdom from Fairmount Bagel

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds provide omega-3 fatty acids.

malt syrup

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar adds similar sweetness and color.

The creator discusses the history of their bagel bakery and their grandfather's influence.

They mention using a mixer to make the dough, which is similar to what was used 100 years ago.

All ingredients are added to the mixer with flour, and then the dough is mixed.

The dough is brought onto a table, and strips of dough are cut.

Each strip is rolled into a bagel one at a time by pressing down, folding over, and snapping off the dough.

Once enough bagels are rolled, they are placed in water, 12 at a time, being careful not to stretch them.

Honey is added to the water to give the bagels a shine after baking.

The creator explains that bagels need to be cooked before baking due to the toughness of the dough.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens