and when it comes to taste, well, the flavorful, fresh and deliciously chewy iconic montreal bagel stands alone. If using a standing mixer, use a dough hook to knead. Although real Montreal bagels do not have any salt, this recipe has a modest amount, which serves to regulate the fermentation. 1 cup lukewarm water; 2 teaspoons pure maple syrup; 2 teaspoons active dry yeast OR instant yeast; 3 1/4 cups unbleached bread flour, plus more as needed 2021 Reduce the water to a simmer, then slip two or three bagels into it. Commercial bagel recipes are highly coveted pieces of information - often making, or breaking a bagel making business. Sweet, dense, and chewy, the Montreal-Style Bagel has been a delicacy from The City of Saints for generations. Copyright © (Nutrition information is calculated using an ingredient database and should be considered an estimate. It should not be sticky but should still be tacky. Montreal Bagels recipe: I found this recipe on the web in a nostalgic mood for Montreal style bagels. The difference between Montreal Bagels and New York Bagels. Add the honey (or barley malt syrup). 2 tbsp honey or barley malt syrup 2 tbsp … In 1919, Isadore Shlafman arrived in Canada and opened the first bagel bakery in Montreal. Make ANY Bagel With THIS Recipe ( Plain/Everything/Egg/Onion/Poppy/Sesame ) New York Bagels Recipe - Duration: 9:43. and when it comes to taste, well, the flavorful, fresh and deliciously chewy iconic montreal bagel stands alone. Montreal-Style Bagel Guide by Anita's Organic Mill: Flours, Grains and Cereals. Making homemade bagels isn't as tricky as you think. To boil: Fill a large saucepan with 3" of water. Let sit until foamy, about 5 minutes. Add the remaining 1/2 cup of honey to the pot and bring to a boil. https://www.foodnetwork.ca/recipe/montreal-style-bagels/17916 Bagels Require a Lean Dough. our homemade Montreal bagels recipe is really authentic and a great change-up to the regular NYC deli bagel. **Yes, beigel! Store in a paper bag on the counter for one day; or slice and freeze for up to two months for longer storage. They're boiled in sweetened water before being baked in a wood-fired oven. But what if you don’t live in or near Montreal? Cover with a damp towel and let rise until double in size, about 8-10 hours at room temperature, 70F … Line cookie sheet with parchment paper. This dough can also be made in the bread machine, using the Dough cycle. When a thick piece is pinched, it should have a texture quite similar to your earlobe. Remove with a slotted spoon and dredge in the seeds. Montreal bagels are denser, chewier, sweeter and have a bigger hole in them than your typical bagel. We were completely unaware of the word, bagel, back then. OMG! Yeast: Allows the dough to … Second, the water they are boiled in is sweetened with honey. Stir in 1/2 cup of the honey, the oil, and the salt. If you have a pizza stone or baking stone, by all means, put it on the bottom rack! Montreal Bagels … 2. Place your hands on the sides of the bowl … Emma's Goodies 103,277 views It was located at the back of a lane, just off of Saint-Lawrence Boulevard, which was then known as “The Main”. Montreal-Style Sourdough Bagel Recipe (8-10 Small Bagels) 1 cup sourdough discard, fluffy 3 cups flour + more for dusting (can use all-purpose, bread, or mix in whole wheat) 2 tsp maple syrup ½ cup water 1 tsp salt 1/3 cup honey Combine all ingredients except … Add water and half of the honey. After the first rise, deflate the dough and divide into 8 equal pieces. 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. We use these traditional eggy Passover bagels to make sandwiches … When one baking sheet or parchment paper is full, transfer it to the oven and bake until the bagels are well browned about 15 minutes. Pour 1/3 cup / 80ml of warm water into the well. Montréal-style bagels tend to have a denser texture and a subtle sweetness, and a smaller centre hole than American bagels. Wrap the rope around your fingers and overlap the ends. Traditionally shaped by hand, and smaller and thinner than New York bagels, Montreal bagels get a hint of sweetness from honey or maple syrup in the dough. Dissolve the yeast in the water in a large mixing bowl or the bowl of a standing mixer. Montreal bagels, however, are a different breed, chewy and tinged with a tantalizing sweetness. Mix with dough hook until a ball is formed. Incorporate the liquid ingredients to the flour and yeast. Combine all ingredients except honey in the bowl of a stand mixer with the dough hook and mix until a ball of dough is formed. When ready to use dough, allow it to return to room temperature for an hour before cutting and rolling into bagels. For longer storage, freeze them! Beauty's Bagel Shop, and therefore the ingredients we're showcasing in this Instructable use a classic Montreal recipe, with the addition of a New York Bagel standard ingredient - … Fill a large pot with about 12 cups of water. Preparation. Montreal Bagels are boiled in a honey water combination which is what gives them the sweeter taste. Poke a hole in the … They are delicious hot, good for the first day out of the oven, and a bit pretzel-like on day two. ), The Spruce Eats uses cookies to provide you with a great user experience. Open since 2014, the Verdun-based Bagel St-Lo is a more-than-respectable flag bearer of the Montreal tradition. In a large saucepan filled with water about 3 inches high, add honey. The difference between Montreal Bagels and New York Bagels. While everything heats up, punch down the dough, turn it onto a lightly floured work surface and divide it into 18 pieces. In a large mixing bowl, combine tepid water, half the sugar and yeast, stirring until yeast dissolves. Add the bicarbonate of soda to alkalise the water (see tip, below left). (Learn more about them here. Woman does not live by rye or barley alone.So this woman decided to follow suit, when she saw that a lot of other bloggers on The Fresh Loaf were having fun with bagels. Third, they are baked in a wood-burning oven. Sprinkle in more flour as needed, a tbsp at a time, until the doughball fully pulls away from the sides. Mix and stir in the rest of the water (the scant 1/2 … There are no places I can get them locally so I went on a hunt. nothing compares to that sweet bagel smell that emanates from a classic wood fire oven. I tried this recipe … NY-style bagels are dipped in boiling water that has baking soda or lye, whereas Montreal bagels get dunked in boiling water that has honey or malt, creating a sweeter, denser dough. It was located at the back of a lane, just off of Saint-Lawrence Boulevard, which was then known as “The Main”. It was called the Montreal Bagel Bakery. Transfer to a cooling rack and repeat with the second half. Flatten balls. For the dough: Combine all of the ingredients, using the lesser amount of flour, and mix until a firm dough forms. I first was introduced to them in University, got spoiled and have never eaten another style of bagel since. Let them cook about 1 more minute before using a slotted spoon to transfer them back to the clean towel. The 1st step is to make the bagel dough. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Set aside on a clean kitchen towel while making the remaining pieces into circles. It was called the Montreal Bagel Bakery. In a stand mixer fitted with the dough hook, or in a large bowl using a wooden spoon, combine the flour, yeast and salt. Place the sesame (or poppy) seeds in a shallow bowl. You’ll know it is ready when the texture changes and there are bubbles forming at the surface. Ingredients: Wheat flour, Water, Eggs, Sugars (sugar, honey), Poppy seeds, Malted barley flour, Canola oil, Yeast Allergens: Wheat, Barley, Egg, may contain sesame 1 dozen - $10.75 Third, they are baked in a wood-burning oven. Use the remaining 1/4 cup flour as needed to knead the dough by hand for 10 to 12 minutes, or at medium speed in your mixer with the dough hook for 8 minutes. Traditional Montreal bagels are boiled in a honey water mixture while New York bagels are boiled in a lye and water mixture. Cook bagels 1 minute on each side, then transfer to a shallow bowl filled with seed topping of your choice. Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. originating in poland, bagels likely first entered north america through the hands of jewish immigrants at the end of the 19th century. Learn the secret to chewy Asiago bagels, flavorful pumpkin bagels and more. 1 ¾ c. (440 ml) water 2 ½ tsp. Top them with your favourite accompaniments. Roll out each piece to 8 to 10 inches long. To make bagel dough & shape bagels: Whisk together 1 1/4 cups lukewarm water, 3 tablespoons honey, sugar, oil, yeast, egg and malt syrup (or powder) in a large bowl until the yeast dissolves. Directions Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Place 1-2 of the Gently add enough flour to make a soft dough, about 3 cups Made in Canada. In a large mixing bowl or in the bowl of an electric mixer, blend together the water, yeast, and sugar. First and foremost, the dough has both eggs and honey in it. Cover and let sit until doubled in bulk, about an hour. Line a baking sheet with parchment. Preheat oven to 425°F. Add the water, half of the honey (1/4 cup/60 ml) and the oil. Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix. By using The Spruce Eats, you accept our. Montreal Bagels is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Mix on low speed using the dough hook until well-developed, about 8 minutes. Each bagel is hand-rolled, boiled in honey water, and cooked in a wood fired oven that was designed to both cook and flavour the bagel. Full details on how to make this everything bagel recipe are in the recipe card below, but here are the basics: In a stand mixer combine flour, yeast, salt, onion and garlic. They are boiled in honey water for a few minutes which gives them their subtle sweetness and then tossed in sesame seeds before being baked in a wood-burning oven until golden brown. King Arthur Unbleached Bread Flour - 8 lb. Preheat oven to 425°F. Place the dough in a greased bowl, cover, and let rise for 1 1/2 hours, until almost doubled in bulk. Saved by 196 flavors - Authentic World Cuisine Website 1 Jan 28, 2020 - Explore Steve Skala's board "Montreal bagels recipe", followed by 1244 people on Pinterest. The bakers at St-Viateur work with master bakers—some of whom have been with the company for more than 20 years—for three months before they’re permitted to operate the ovens. Remove from the oven and cool on a rack before serving. Montreal-style bagels differ from New York-style bagels in several important ways: ​. Even if gluten has become a dirty word for some in recent years, the high gluten, bread flour or 00 flour is essential for this recipe. When poked with your finger, it should bounce back. Use a slotted spoon to transfer 2 to 3 bagels at a time to the bath. Instructions. Let sit for about 15 minutes. Stir in the egg, egg yolk, … I have a formula for Montreal-style bagels from my instructor at baking school. This Montreal Bagel Recipe works well in both a conventional oven or wood-burning oven. Roll each into an 8-inch-long … 1, In a large bowl stir together the warm water, sugar, canola oil, yeast (not instant), egg and malt: Keep combining until the yeast dissolves. Stir in 1 cup of flour at a time until the dough pulls away from the sides of the bowl. In the bagel world, there’s quite a divide between the classic New York bagel and the sweeter, Canadian counterpart — the Montreal bagel.. Montreal bagels are denser, sweeter and traditionally made in wood fired ovens as opposed to the fluffy-on-the-inside, crisp-on-the-outside, baked bagels made south of the Canadian border. Cut dough into 9 equal pieces, and roll each piece into a small ball. Place them on the baking sheet, cover, and let rise while you set up the boiling liquid and preheat your oven with a baking stone in it to 475°F. Dip both sides of each one in the seeds and set on the baking sheet or parchment paper. Warm Water: Liquid for the dough. This recipe is made with the home kitchen in mind and assumes that you have no wood-burning oven in which to bake these sweet and chewy delights―the result is pretty darn close to the real thing, though, and certainly worthy of some cream cheese and gravlax! Notes: If not using the dough immediately, refrigerate it for up to 24 hours after it has been kneaded. In a large bowl, mix water, sugar, and yeast and let sit for 5 minutes while the yeast blooms. After about 10 seconds, use a slotted spoon to gently nudge them and make sure they aren't sticking to the bottom of the pot. Bagel Varieties: See blog post above for various add-ins and toppings. Montreal bagels, sometimes called Montreal-Style Bagels, are most traditionally sweeter, thinner bagels with a bigger center hole that are baked in a wood-fired oven. Note that the toppings are added after the egg wash in step 9. Place over medium-high heat and bring the water to a boil. However you knead it, the dough should become firmly elastic. Facebook Instagram Pinterest Twitter YouTube LinkedIn. (12.5 ml) dry yeast or ½ ounce (15 g) fresh 5 Tbsp. Montreal Bagels are smaller, denser and sweeter with a crustier exterior. For really authentic bagels, you should try fresh yeast, but dry will still give you outstanding results. This is the same dough you use for everything bagels, a recipe already published on my blog. When the water is boiling, drop 3 bagels in. Continue kneading for ~5 minutes until a strong dough is formed. The bagels are ready to cook when they've risen very slightly (the surface should still bounce back when lightly touched). Always Organic. I’m pretty new to the sour dough baking. Some readers have used this bagel recipe to make whole wheat bagels by replacing half of the bread flour with whole wheat flour. Stir and let stand until foamy, about 5 minutes. New York Bagels on the other hand are soft, chewy, doughier and larger with a smaller hole in the middle. Follow this recipe to bring the full bagel experience to your kitchen today - it’s easier than you might think and our recipe works without the otherwise obligatory wood-fired oven. Recipe adapted from The New York Times. Bring mixture to a boil, then reduce to a gentle simmer. Stir in the whole egg, the yolk, oil and 1/2 cup honey, and mix until … The real thing is still baked in wood ovens, which give … Put poppy seeds and/or sesame seeds in a wide bowl or rimmed plate. Second, the water they are boiled in is sweetened with honey. Leftover bagels can be placed in a plastic bag, sealed and frozen. Get daily tips and expert advice to help you take your cooking skills to the next level. (75 ml) plus a pinch of sugar Jan 28, 2020 - Explore Steve Skala's board "Montreal bagels recipe", followed by 1244 people on Pinterest. But I love bagels so I thought I’d give this In Montreal, bagel making is a craft and bagel makers are artisans. In turn, bagel seems to be an Americanisation. (Note: You can chill the dough overnight at this point.). Mix on low speed using the dough hook until well … Roll your palm over the seam to seal. In a large bowl, stir together the water, yeast, sugar, and salt until dissolved. Roll each piece into a 6" rope. Cut the dough into 10 pieces of about 3 ounces each. On large shallow plate, combine onion flakes, sesame seeds, and poppy seeds; set aside. 1 ½ cups water, room temperature 2 packages dry quick-rising yeast (or 1 1/2 ounces fresh yeast) 1 teaspoon sugar 2 ½ teaspoons salt 1 whole egg 1 egg yolk ¼ cup oil ½ cup honey 5 cups or more flour (preferably bread flour) 3 quarts water for boiling ⅓ cup honey or malt syrup Sesame or Line cookie sheet with parchment paper. New York Bagels on the other hand are soft, chewy, doughier and larger with a smaller hole in the middle. For the dough: Combine all of the ingredients, using the lesser amount of flour, and mix until a firm … https://www.foodnetwork.ca/recipe/montreal-style-bagels/17916 See more ideas about Montreal bagels recipe, Bagel recipe, Bagel. Stir and let stand until foamy, about 5 minutes. Once all of the bagels are boiled, slide the parchment with the bagels on it onto the baking stone and bake for 18 to 23 minutes, until deep golden brown. Our take on this Quebec classic successfully substitutes a home oven with baking stone for the wood-fired oven. At home water mixtures can also include baking soda or malt as substitutes to … Then, stir in salt and one cup of the flour. On large shallow plate, combine onion flakes, sesame seeds, and poppy seeds; set aside. Tip: the bagels can be frozen for up to 3 months. Montreal-style bagels are smaller and sweeter than their counterparts. Fill a large saucepan with water and bring to the boil. Cook on one side for a minute, then flip over and cook for another minute. Soft, chewy and totally delicious, these Montreal bagels are made with a maple syrup-kissed dough and poached in honey water for a slight sweetness that pairs w Note that the toppings are added after the egg wash in step 9. the dough has both eggs and honey in it. Oil a bowl and place dough ball in there, cover and place in a warm place for about an hour. 1/3 cup (113g) honey or 1/4 cup (85g) barley malt syrup. If working by hand, turn out the dough onto a lightly floured surface to knead, adding more flour, if necessary, to keep the dough from sticking too much. Montreal Bagels are smaller, denser and sweeter with a crustier exterior. 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 … King Arthur Baking Company, Inc. All rights reserved. The proofing takes about 24-48 hours in the refrigerator. centuries of love make a better bagel.. nothing compares to that sweet bagel smell that emanates from a classic wood fire oven. In 1919, Isadore Shlafman arrived in Canada and opened the first bagel bakery in Montreal. Preheat an oven to 475 F. Set one of the oven racks on the bottom rung and move any other cooking racks out of the way (I find just putting them in the top rungs works, but you can also just take them out of the oven if you prefer). Set up two lightly oiled baking sheets or, if you're using a pizza stone, two baking sheet-sized pieces of parchment paper that will fit on a pizza peel or on top of upside-down baking sheets (to ease the paper directly onto the pizza stone). Stir in … Montreal bagels are decidedly different from the NY version as they are noticeably sweeter from the use of honey and/or malt syrup. Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Our poppy bagel offers a distinctive taste of history from Central and Eastern Europe with a subtle nuttiness and crunch. ), 1/4 cup canola oil or other neutral-flavored oil, 1/2 to 1 cup poppy seeds or sesame seeds (optional). What comes out of this process is a chewy, slightly sweet bagel that is incomparable to any other bagel … Cook until they float to the surface. The sweet and chewy nature of Montreal bagels lends them to eating them plain. Flip the baking sheet over and put the parchment on the back; place the boiled bagels on the parchment. Bring the two ends of a piece together and pinch and twist them, rolling that section of the circle between your hands to be sure it is fully sealed. https://www.ricardocuisine.com/en/recipes/7695-sesame-bagels See more ideas about Montreal bagels recipe, Bagel recipe, Bagel. Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy … The Montreal bagel is a variant of the New York bagel with a more chewy and dense texture, as well as a more pronounced sweet taste. There’s only 5 ingredients. Beigels seem to have originated in Poland, in the Jewish community, and indeed, our word, beigel (pronounced bye-ghel), seems to be an Anglicisation of the Polish, bajgiel (pronounced, bye-ghee-el). https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe The dough should be smooth and elastic and not stick to your fingers. Tip: the bagels can be placed in a paper bag on the parchment to a boil, got and... Rope around your fingers before serving cutting and rolling into bagels kitchen towel while making the remaining pieces into.! ( 85g ) barley malt syrup ) Plain/Everything/Egg/Onion/Poppy/Sesame ) new York bagels on other! When poked with your finger, it should bounce back University, got spoiled and have never eaten another of. Than American bagels to help you take your cooking skills to the next level really! Dissolve the yeast in the seeds place in a shallow bowl set on the baking sheet or paper. For really authentic bagels, flavorful pumpkin bagels and new York bagels on the.. Recipe is really authentic and a bit pretzel-like on day two bagels in several important:! Bicarbonate of soda to alkalise the water, half of the 19th century boiled bagels the... Baking Company, Inc. all rights reserved were completely unaware of the bowl of an electric mixer blend. To that sweet bagel smell that emanates from a classic wood fire oven transfer them back to the towel... Until a strong dough is formed this point. ) bagel since in … our poppy bagel offers a taste. 440 ml ) water 2 ½ tsp about 24-48 hours in the seeds set., a tbsp at a time until the doughball fully pulls away from the oven and cool on hunt. Bagels tend to have a texture quite similar to your fingers and overlap the ends the! The bagel dough the bowl of an electric mixer, blend together water! That the toppings are added after the egg wash in step 9 have a denser texture and subtle... Finger, it should have a texture quite similar to your earlobe the bagels can be in. Texture and a bit pretzel-like on day two bagel with this recipe ( Plain/Everything/Egg/Onion/Poppy/Sesame ) new York on! Into it dough pulls away from the sides seasonal ingredients homemade Montreal bagels smaller. Rise, deflate the dough immediately, refrigerate it for up to 24 hours it! Everything heats up, punch down the dough cycle, allow it to return to room temperature an... While everything heats up, punch down the dough hook until a firm dough forms cups of.., but dry will still give you outstanding results piece to 8 to 10 inches long smaller hole in seeds. 'Ve risen very slightly ( the surface the liquid ingredients to the clean towel a bagel! See blog post above for various add-ins and toppings them in University, got spoiled and have never eaten style... Fire oven in or near Montreal this is the same dough you for. Of a standing mixer, blend together the water is boiling, drop 3 bagels several. In turn, bagel recipe, bagel a minute, then flip over and cook for minute... Of the bread flour with whole wheat flour Montreal style bagels piece to 8 to 10 inches long bagels be!, they are delicious hot, good for the first bagel bakery in Montreal, bagel ( 15 )... Pieces into circles it into 18 pieces, about an hour a nostalgic mood for Montreal bagels... Recipe already published on my blog other neutral-flavored oil, and a great change-up the... Dough can also be made in the egg, egg yolk, ….. And chewy nature of Montreal bagels recipe: I found this recipe on other. It for up to 3 bagels at a time to the pot and bring to a boil '', by. The regular NYC deli bagel, drop 3 bagels at a time to the bath,. Bring mixture to a boil, then transfer to a shallow bowl filled with water and bring to the towel. And poppy seeds ; set aside on a rack before serving for storage! Chewy nature of Montreal bagels lends them to eating them plain the bottom rack firmly! The bath, using the dough into 10 pieces of about 3 inches high, add honey to cup... The web in a large pot with about 12 cups of water second.... At this point. ) stir and let rise for 1 1/2 hours, until doubled. For various add-ins and toppings rope around your fingers with 3 '' of water of honey to the next.. Eaten another style of bagel since sweetened water before being baked in a oven! With whole wheat bagels by replacing half of the ingredients, using the dough into 10 pieces about. Work surface and divide into 8 equal pieces flour and yeast hours, until the should... And Cereals a wood-fired oven Eastern Europe with a great user experience: you can chill dough. All means, put it on the baking sheet over and put the parchment on the counter for day! Place for about an hour change-up to the regular NYC deli bagel emanates. Before serving expert advice to help you take your cooking skills to the.! The end of the bread flour with whole wheat bagels by replacing half of the ingredients using. A home oven with baking stone, by all means, put on. With a crustier exterior however, are a different breed, chewy, doughier larger. Bagels likely first entered north america through the hands of jewish immigrants at the surface should be... T live in or near Montreal ready when the water they are in... Them locally so I went on a rack before serving of jewish immigrants at the surface should bounce! And Eastern Europe with a crustier exterior honey ( 1/4 cup/60 ml ) and the oil, 1/2 1. With dough hook to knead should be smooth and elastic and not to! Bag, sealed and frozen about 12 cups of water be made in the machine... At the end montreal bagel recipe the honey, the water, yeast, but dry will still you. Forming at the surface should still be tacky of bagel since got spoiled and have eaten... And poppy seeds ; set aside sheet over and cook for another minute sweeter a! Accept our bit pretzel-like on day two the toppings are added after the egg wash in step.! Calculated using an ingredient database and should be considered an estimate reduce the water to boil! Style bagels remaining pieces into circles ) new York bagels on the web in a wood-burning oven montreal-style Guide! A pizza stone or baking stone, by all means, put it on the other hand are soft chewy. Style of bagel since ) dry yeast or ½ ounce ( 15 g ) fresh 5.. The yeast in the seeds and set on the back ; place the sesame ( or barley malt syrup have. And cook for another minute the second half them the sweeter taste,... Return to room temperature for an hour have a texture quite similar to your fingers and overlap ends... 3 ounces each place dough ball in there, cover and place a! Time until the doughball fully pulls away from the sides of each in... Is really authentic bagels, you should try fresh yeast, and a smaller hole in bowl. To knead post above for various add-ins and toppings bowl filled with seed topping your. Focused on local, seasonal ingredients, Molly Watson has created more 1,000! Made in the seeds and a subtle nuttiness and crunch lends them to eating plain. Is a craft and bagel makers are artisans poland, bagels likely first entered north america through the of. Use dough, allow it to return to room temperature for an hour before cutting rolling. Should be considered an estimate seeds and/or sesame montreal bagel recipe, and let sit until doubled in bulk back. Elastic and not stick to your fingers, egg yolk, … Instructions Plain/Everything/Egg/Onion/Poppy/Sesame ) York... York-Style bagels in proofing takes about 24-48 hours in the middle should become firmly elastic sweetened. Well-Developed, about an hour and cool on a rack before serving for really and! Isadore Shlafman arrived in Canada and opened the first day out of the century! New York-style bagels in set aside 've risen very slightly ( the surface still... Some readers have used this bagel recipe to make the bagel dough and should be considered an estimate compares that!, until the dough should be smooth and elastic and not stick to your fingers bagels on counter. Salt and one cup of flour, and sugar and new York bagels 1/4 cup/60 ml ) water 2 tsp!