How To Make Montreal Style Bagels Recipe In A Wood Oven - Glen And Friends Cooking

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index than honey.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

In a stand mixer bowl, combine bread flour, sugar, malt syrup, and yeast.

Add water and a little vegetable oil to the dry ingredients.

Drop an egg into the water before mixing.

Turn the mixer on low to combine until a dough ball forms, then knead until smooth.

Switch to hand kneading when the dough is too much for the mixer, knead for about 10 minutes until smooth and not sticky.

Cover the dough with plastic wrap and let it rest for 45 minutes on the bench.

Prepare a pot of water just under a boil and add honey (about a quarter cup for every 4 liters of water).

Shape the dough into bagels by cutting off ropes, rolling them, and pinching the ends together.

Weigh the dough pieces to ensure they are about 85-200 grams each.

Cook the bagels in the honey water for 3-5 minutes, flipping halfway through.

Remove the bagels from the water and dip both sides in sesame seeds.

Place the bagels on a pizza peel and cook them in a wood oven for a couple of minutes before flipping them onto the hearth.

Monitor the temperature of the wood oven to avoid burning the bagels.

If needed, use a home oven set to 400°F to bake the bagels on a pizza stone or baking tray.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens