Photo cred - MySecondBreakfast.com
Bagels are probably the most iconic of all Montreal foods, surpassing even the poutine, because in truth, you can get a legit poutine elsewhere in the province, but only in Montreal can you get an authentic Montreal bagel, as the name suggests. Montrealers are proud of, and completely adore, the signature bagels of the city, yet only a handful of citizens actually know how to make them. Until now.
Food blogger Sami Berger, creator ofMySecondBreakfast.com, a Montrealer herself, decided it was time to delve into the realm of bagel recipes, and so created a very legit step-by-step guide to making Montreal bagels right in your own kitchen. No need to head to the Mile End for your bagel fix anymore.
Although the process is a little lengthy, the recipe itself isn't too complex. Berger's photo breakdown of the bagel recipe definitely helps, giving you a much needed visual aid often unseen on other food blogs, a helpful feature you'll find on nearly all of My Second Breakfast's recipes.
To get making your own Montreal bagels, here's what you'll need:
- 1 1/2 cups warm water
- 5 (65g) tablespoons granulated sugar
- 3 tablespoons canola oil
- 8 grams active dry yeast
- 2 large eggs, divided (one is for the dough and one is for an egg wash)
- 1 tablespoon maple syrup
- 4-4 1/2 (630g) cups all purpose, unbleached flour
- 1 teaspoon salt
- 3/4 cup poppy seeds or sesame seeds
- 16 cups of water
- 1/3 cup honey
And here's what you'll have to do. Be sure to check the original recipe on My Second Breakfast for a more detailed breakdown.
Whisk warm water + sugar + canola oil + yeast + egg + syrup. Combine until yeast is fully dissolved.
Stir in salt & 1 cup flour. Then add enough flour (aprox. 3 cups) 'til a soft dough forms.
Knead dough for 12 minutes. Once firm *& smooth, let the dough rest for 10 minutes, covered with a bowl.
Divide dough into 12 equal parts. Roll each piece into an 8-10 inch rope, then curve ends to make a bagel shape
Let your shaped dough rise for 30 minutes
Boil bagels in honey-water for 45 seconds on each side. Drain excess water on a paper towel.
Bake at 425 F for 8-10 minutes. Cool on a wire/cooling rack
Devour, best done with cream cheese, obvi.
For more on all things Montreal, follow Michael on Twitter @MDAlimonte