How to make Montreal Bagels with The Wandering Chew

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.

Add dry active yeast and sugar to a large bowl.

Pour warm water into the bowl to activate the yeast, let it sit for about 5 minutes until frothy.

Add canola oil, maple syrup, and salt to the yeast mixture and mix until combined.

Gradually add all-purpose flour until a shaggy dough forms.

Turn the dough out onto a floured surface and knead for about 5-10 minutes until smooth.

Place the dough in a lightly oiled bowl, cover with a tea towel, and let it rest in a warm place for 30-45 minutes until doubled in size.

Punch down the dough gently and divide it into 12 equal pieces.

Roll each piece into a rope about 8-10 inches long and form into a bagel by bringing the ends together and pressing them.

Boil a pot of water and add honey to it.

Boil 4 bagels at a time for 1.5 minutes, flipping halfway through, then boil for an additional 45 seconds after flipping.

Remove the bagels from the pot and coat them in sesame seeds, letting them cool slightly before handling.

Place the bagels on a baking sheet lined with parchment paper.

Bake the bagels at 425°F for 20 minutes, rotating the pan halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens