Recepieplanning
Canadian
Montreal Bagel Breakfast
150 min total120 prep30 cook8 servings300 cal
HardVegetarianClassicContains glutenContains dairyContains eggContains sesame
Wood-oven style Montreal bagels: denser, sweeter, and boiled in honey water before a sesame seed bake. Serve with cream cheese.
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Ingredients
8servings
pantry
- 4 cupbread flour
- 2 tspinstant yeast
- 0.33 cuphoney
- 3 tbspvegetable oil
- 1.5 tspsalt
- 0.5 cupsesame seeds
dairy
- 1egg
- 8 ozcream cheese
other
- 1.25 cupwarm water
Steps
- Mix flour, yeast, salt, 3 tbsp honey, egg, oil, and water into a stiff dough; knead 10 minutes.
- Rise until puffy, about 1 hour.
- Divide into 8 pieces; roll into ropes and join into rings.
- Rest 10 minutes.
- Boil a wide pot of water with remaining honey; boil bagels 1 minute per side.
- Drain and press tops into sesame seeds.
- Bake at 450°F (230°C) 18–22 minutes until deep golden.
- Cool on a rack.
- Slice and spread with cream cheese.
- Serve for breakfast with sliced tomato if desired.
Tips
- Honey in the boil water gives the classic sheen and hint of sweetness.
- Roll tightly so the hole stays open.
- Bake until deep mahogany, not pale.
- Eat the same day or freeze as soon as cool.
