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.

Line two baking sheets with parchment paper and set aside.

Whisk together the warm water and yeast in a bowl and let it sit for 2 to 3 minutes until dissolved.

Stir in the sugar, salt, honey, egg, oil, malt powder, and 6 cups of flour.

Knead the dough for 10 to 12 minutes until stiff and smooth, adding more flour gradually if needed.

Cover the dough with plastic wrap and allow it to rise for 10 minutes.

Turn out the dough onto a work surface and separate it into 16 equal portions.

Roll each portion into a thin rope and form it into a ring.

Leave the bagels on the prepared baking sheets to rest for 12 to 15 minutes until slightly puffy.

Preheat the oven to 450°F and fill a soup pot or Dutch oven 3/4 full with water.

Add 0.25 cup of honey to the water and bring it to a boil, then reduce to a simmer.

Prepare a workspace with paper towels for draining the bagels.

Add the bagels to the simmering water a few at a time and boil for about 2 minutes each, turning them at the 1-minute mark.

Remove the bagels and place them on the paper towels to drain.

Place sesame seeds or poppy seeds in a shallow dish and roll each bagel through the seeds.

Place the bagels back on the prepared baking sheets.

Bake the bagels in the oven, lowering the temperature to 425°F, for about 12 to 15 minutes until lightly golden brown.

Turn the bagels over and bake for an additional 3 to 5 minutes.

Transfer the bagels to wire racks to cool for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens