Chef shares how to make Montreal-style Bagels at home

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.

Add bread flour to the mixer.

Add salt and instant yeast to the flour.

Close the mixer and add water and 1 tablespoon of BeeMaid Honey.

Turn the mixer on to medium and mix for about 8 minutes.

Check the dough for gluten development by tearing off a piece to see if it forms a gluten window.

Remove the dough from the mixer and add a little canola oil to the bowl for bulk fermentation.

Knead the dough into a ball and tuck it into the oiled bowl, then cover with a kitchen towel or plastic wrap.

Let the dough bulk ferment for about 1 to 2 hours, depending on kitchen temperature.

After fermentation, knock back the dough to release gas.

Divide the dough into eight even pieces.

Shape each piece into a bagel by rolling it into a rope and sealing the ends or by poking a hole in a ball of dough and rolling it out.

Let the shaped bagels rest for about 15 minutes.

Prepare boiling water with 3/4 cup of BeeMaid Honey added.

Boil the bagels topside down for approximately 1 minute, then flip and boil for another 30 seconds to 1 minute.

Dip the boiled bagels into everything spice or desired toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens