Good Idea to Homemade 5-Star Montreal Bagels (Better then New York's!)

Hoping to eat Montreal Bagels (Better then New York's!) a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with helpful procedures on preparing a Montreal Bagels (Better then New York's!) like a famous chef made.

We hope you got benefit from reading it, now let's go back to montreal bagels (better then new york's!) recipe. You can have montreal bagels (better then new york's!) using 11 ingredients and 9 steps. Here is how you cook it.

To cook an extraordinary Montreal Bagels (Better then New York's!), here are the materials needed:

1. Prepare 180 grams of lukewarm water (1 1/2 cups).
2. Prepare 14 grams of active dry or quick-rise yeast (2 packets).
3. Use 1 teaspoon of sugar.
4. Use 2 1/2 teaspoons of salt.
5. Get 1 of egg.
6. Prepare 1 of egg yolk.
7. Use 50 grams of olive oil (preferred) or vegetable oil.
8. You need 170 grams of honey for the bagels (about 1/2 cup).
9. Use 600 grams of bread flour (preferred) or all-purpose (about 5 cups).
10. Take 110 grams of malt syrup or honey, for boiling the bagels.
11. Use of Poppy/ Sesame seeds for topping.

After preparing the ingridients, now you are ready to make your tasty Montreal Bagels (Better then New York's!) by following the procedures on this section:

1. Start by proofing the yeast. In a bowl, mix the sugar with the lukewarm water and add the yeast. Let rest for about 10 minutes. (You can skip the waiting if you're using quick-rise yeast).
2. In a large bowl, mix the yeast-sugar mix with the salt, whole egg, egg yolk, olive oil and honey until it reaches a uniform consistency..
3. In batches, pour the bread flour into the wet mixture, and mix. Repeat until the dough is no longer sticky and elasticy. You'll have to use your hands towards the end, and you may not need all the flour. (If you have a electric mixer with a bread hook, you can use it for this step).
4. Lightly grease a bowl, and place the dough inside. Cover with saran wrap and let rest for about 30 minutes to rise. You can also store in the fridge at this point for up to a day..
5. After the dough has risen, punch down, and separate into 18 equal sized pieces (~60 grams each). For each piece, roll it into a cylinder, and pull it out so that it's about 10 inches long. Push the ends together, and roll between your fingers to seal. (I would recommend a larger middle hole then my photo suggests).
6. Cover your bagels with a damp tea towel, and allow them to rest for 15-20 minutes. While resting, prepare the boiler for the next step..
7. Fill a large pot with several inches of water, and heat on the stove, mix in the malt syrup or honey and allow it to come to a boil. Drop the bagels in small batches in the water (3-4 per batch) and cook for around 1 minute per side..
8. Once finished boiling, take the bagels out of the pot and add toppings (sesame or poppy seeds). Move to a parchment lined baking tray.
9. Cook at 230C (450F) for 25 minutes. Move from the baking trays to a cooling rack, and serve while warm. Enjoy!.

MONTREAL BAGEL (from Fairmount Bagel If you like your bagel saltier, chewier and more filling overall, then the New York bagel is the best. First, their bagels are Montreal-inspired, not strictly Montreal-style, and so the result is a hybrid between New York and Montreal bagels. The bagels are smaller in size than a typical New York bagel, softer on the outside and the dough is made with honey. Ashley Day and Larry Olmsted sampled some of the best in each city. Montreal bagels have a much bigger hole, mainly as a result of the dough tube that forms the bagel being notably thinner than New York style.

Recipe : Montreal Bagels (Better then New York's!)

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