How to Make Bagels at Home - Homemade Montreal Style Bagels

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.

Combine 435 grams of room temperature water, 0.5 teaspoon of instant yeast, and 435 grams of unbleached bread flour in a large bowl or stand mixer.

Cover and set aside for about 2 hours until bubbly and active.

Add the pre-ferment to the stand mixer along with 2 large eggs, another 0.5 teaspoon of instant yeast, 15 grams of demerara sugar, 15 grams of kosher salt, and 365 grams of bread flour.

Knead on medium low for 8 to 10 minutes, then add 100 grams of flour and knead until incorporated.

Cut the dough into 12 pieces, each weighing 4 ounces, and let them rest for 10 to 15 minutes.

Flatten each piece, roll into a cigar shape, and let rest again for 10 to 15 minutes.

Spray baking trays with pan spray and roll each dough log to about 9 to 10 inches in length.

Wrap the dough around your hand, overlapping the ends, and mash them together before placing on the tray.

Cover with plastic wrap and refrigerate for 3 to 4 hours or overnight.

To check if the dough is proofed, place one bagel in cool water; if it floats, it's ready to boil.

In a pot, add 1.5 liters of water, 2 tablespoons of honey, and 1 tablespoon of molasses and bring to a rolling boil.

Boil the bagels in batches of 2 or 3 for 30 seconds to 1 minute per side.

Drain the bagels and bake at 450°F for 6 minutes per side, sprinkling or dunking in seed mixture while still wet.

Bake seed side down first, then remove the cloth and bake the other side until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens