Montreal Bagel

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We have touched the half way mark today in this mega marathon with 13 bakes done and another 13 to go. It is turning out to be a crazy, chaotic, enthralling and breathtaking adventure. For a long time, I was sure of baking Massa Sovada, the sweet bread from Portugal for today. But, as I dwelt further into it, I realized two things – one, it seemed like a bread to be made on a large scale. Most recipes started with 10 cups of flour and 8-9 eggs. Since I am baking almost everyday to keep up with this mega marathon, I am in no condition to bake a single bread that large or even half of it. Secondly, it seemed to be too eggy. I am fine with an egg or two in a recipe but 8-9 eggs seemed to be on the higher side which would most certainly make the husband frown and the daughter whine. Finally I found a replacement in this yummy Montreal Bagels.

This is an awesome find because I was planning on baking the bagel for a long time and also, I would get to try the cooking the dough in boiling water which is almost unique to the bagel recipe. Montreal bagels are thinner, sweeter, denser, smaller with a larger hole as compared to a New York bagel. These are always baked in a wood fired oven. Since I don’t have access to that, I shall bake it in my regular oven. The most popular varieties are black seed(poppy seeds) and white seed (sesame seeds). I could not find black poppy seeds and so used the regular white one. I also omitted the eggs since I wanted an eggless version.

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Country – Canada

Makes 7-8 bagels

Recipe adapted from here

WHAT WE NEED

Whole wheat flour               125 gms

All purpose flour                  125 gms

Honey                                      3 tbsp

Butter / Oil                              15 gms

Lukewarm water                  130 ml

Instant yeast                          1 1/2 tsp

Salt                                           1 1/2 tsp

Sugar                                       1 tbsp

Water for boiling                   3 litres

Honey / malt syrup                1/3 cup

Sesame seeds and poppy seeds to sprinkle

WHAT TO DO

  • Blend together the lukewarm water, yeast, sugar and salt
  • Add oil/ butter, honey and mix well
  • Add the flours and knead into a stiff dough, 8-9 minutes by hand
  • Place it in a greased bowl, cover and set aside for 20 minutes
  • Divide the dough into 7-8 pieces
  • To make the honey syrup, boil equal parts water and honey together till the honey melts into the water
  • Shape the dough into 7-8 bagels by rolling each piece of dough into a long rope and pinching the ends together to form a circle. Set aside for 15 minutes
  • You need to pinch the ends together properly else they will split when put in boiling water
  • Preheat the oven to 230C
  • Heat the 3 litres of water and add the honey syrup to it
  • Keep two dishes or cups with the sesame seeds in one and poppy seeds in the other
  • Grease a baking tray and keep aside
  • Once the water is boiling, slowly lower one bagel at a time and 2-3 in a batch
  • Once the bagel rises to the surface of the water, turn it on to the other side and let it cook for 20-30 seconds.
  • Take it off and transfer it to the bowl of either one of the seeds
  • Turn over and let the seeds stick to both sides
  • Transfer it to the baking tray. Repeat the process until all bagels are transferred to the baking tray
  • Bake for 20-25 minutes or till golden brown
  • Serve warm
  • Enjoy!

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This is my post for the mega marathon for the letter ‘M’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

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17 thoughts on “Montreal Bagel

  1. Sowmya, thank you for this wonderful recipe, I had no mind to search for converting to eggless ones..so this is really such a boon, when I read about black poppy seeds, I am always reminded of our adventure with Priya Su and Veena..heehhe..so thats another story for another day…your previous choice sounds scary, glad you didn’t attempt!..

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  2. Pingback: A to Z Baking Around the World – A Recap | Bread Therapy

  3. I was once terrified of baking bagels, but now make it in a breeze. I guess once we start baking breads routinely we get into a groove. I am with you on eggs. I m also very uncomfortable when there is more than couple of eggs in a recipe. This is a lovely choice.

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