Montreal Bagels - | Andrea Buckett

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds provide omega-3s and are often less expensive.

poppy seeds

🥗Healthier: chia seeds

💰Cheaper: cumin seeds

Chia seeds are nutritious and can be a cost-effective alternative.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a unique flavor while being a natural sweetener.

Janine splits the wood needed to heat her wood-fired oven, using maple wood.

The wood is placed in the oven, reaching temperatures between 400 and 450 degrees Fahrenheit.

The sponge for the bagels is made the day before by combining organic hard flour, yeast, and water.

On the day of making the bagels, Janine combines the sponge with additional flour, yeast, malt, and salt.

The dough is kneaded with a dough hook and then turned out to rest for 30 minutes.

After resting, Janine and her team begin to roll out the bagels; one person weighs each bagel while another rolls them by hand.

Before boiling, Janine adds baking soda and honey to the water, which helps add shine and sweetness to the bagels.

The bagels are boiled for approximately two minutes per side; they are ready when they float.

Once boiled, the bagels are dipped in sesame seeds, poppy seeds, or onions.

The bagels are placed in the wood-fired oven in a single layer, cooking for about four minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens