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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18 thoughts on “Montreal Bagel

  1. Montreal bagels look amazing. 9 eggs is really a lot and I am glad you found a replacement of that. Using boiling water is a nice idea. Bookmarking to try .

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

  4. 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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  5. i read your recipe 2-3 times , i think it is fantastic find – i have learnt bagels from german friend and i know they add malt based chemical to get the firmness to the bagel while boiling, the next best thing to do is make honey syrup which you have extensively spent time on…will call u to know how the texture of the bagel felt, chewy or bready —ideally should be the first one. Btw – you can always skip eggs in bagel, you dont need it coz the boiling the breads before baking takes care of both binding and aerating the dough…- will be trying this recipe very very soon

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