SOURDOUGH Montreal-Style Bagels | How to make Easy Homemade Bagels

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup offers a unique flavor, while sugar is a budget-friendly sweetener.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast provides a quicker rise but lacks the unique flavor of sourdough.

Start by preparing the sourdough: take it out of the fridge and let it warm up with 1 cup of warm water and 1/3 cup of sourdough for about 10 minutes.

Feed the sourdough with 1/2 cup of flour and 1/2 cup of water before putting it back in the fridge.

In a mixing bowl, combine 1 teaspoon of yeast and 1 cup of warm water with the sourdough mixture.

Add 1 tablespoon of salt to the mixture.

Gradually add 5 cups of flour to the mixture, mixing until the dough is formed. The dough will be sticky after adding 4 cups of flour, so add the final cup and mix well.

Switch to the dough hook on the mixer to knead the dough until well combined.

Lightly oil a bowl and place the dough inside, covering it to rise until the evening.

Cut the dough into 16 pieces and roll each piece into a 10-inch rope, pinching the ends together to form a bagel shape.

Place the shaped bagels on wax paper and cover them with a towel to keep them moist.

Let the bagels rest for 30 minutes before boiling.

Prepare the boiling bath by bringing 20 cups of water to a boil and adding 1 1/2 cups of honey and 1/2 cup of maple syrup.

Preheat the oven to 425 degrees Fahrenheit.

Once the water is boiling, boil the bagels for a short time before transferring them to a baking sheet.

Bake the bagels in the preheated oven for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens