【cc】Montreal-Style Bagels / Montreal Famous Bagels / Easy Bread Recipe / 蒙特利尔式贝果

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.

Welcome to Jenny's Kitchen.

Combine 248g water and 30g honey (or barley malt syrup) in a bowl.

Add 4g instant yeast and stir evenly.

Add 600g bread flour and mix to form a dough.

Let the dough rest for 20 minutes to allow moisture to absorb.

After 20 minutes, check the dough; if it doesn't break easily, gluten has formed.

Add 30g olive oil, reserving half for later, and knead the dough for 10 minutes.

If the dough is not smooth after kneading, let it relax for 10 minutes.

After resting, knead for another 2 minutes until smooth.

Add the remaining olive oil to moisturize the dough and let it rest.

Refrigerate the dough overnight at 4 degrees Celsius for 12-24 hours.

The next morning, the dough should have doubled in size.

Divide the dough into 8 equal portions, approximately 120g each.

Roll each portion into a strip and form into a circle, ensuring the hole is wide (4-5 cm).

Cover with a cotton cloth and let rise for 30-45 minutes.

Place a pizza stone (or baking sheet) in the oven and preheat to 450°F (230°C).

Prepare a large baking sheet underneath to catch sesame seeds.

Boil 1000g water with 30g honey in a large pot.

Once boiling, reduce to low heat and add the bagels, cooking for 2 minutes total (1 minute on each side).

Remove the bagels and roll them in 120g sesame seeds (and 40g chia seeds if using).

Bake the bagels for 20 minutes, flipping them after 10 minutes for even browning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens