Recipe of Speedy Montreal Bagels (Better then New York's!)
Montreal Bagels (Better then New York's!) Recipe
Hi, I'm Thelma. Today, I will show you a way to make montreal bagels (better then new york's!) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Montreal Bagels (Better then New York's!) Recipe
Montreal Bagels (Better then New York's!) is one of the most well liked of recent trending meals on earth. It's simple, it's quick, it tastes delicious. It is appreciated by millions daily. Montreal Bagels (Better then New York's!) is something which I've loved my whole life. They are fine and they look wonderful.
Montreal Bagels (Better then New York's!) is one of the most popular of current trending meals in the world. It's appreciated by millions every day. It's simple, it is quick, it tastes yummy. They're nice and they look wonderful. Montreal Bagels (Better then New York's!) is something that I've loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have montreal bagels (better then new york's!) using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Montreal Bagels (Better then New York's!):
- Make ready 180 grams of lukewarm water (1 1/2 cups).
- Make ready 14 grams of active dry or quick-rise yeast (2 packets).
- Prepare 1 teaspoon of sugar.
- Make ready 2 1/2 teaspoons of salt.
- Make ready 1 of egg.
- Get 1 of egg yolk.
- Prepare 50 grams of olive oil (preferred) or vegetable oil.
- Get 170 grams of honey for the bagels (about 1/2 cup).
- Prepare 600 grams of bread flour (preferred) or all-purpose (about 5 cups).
- Prepare 110 grams of malt syrup or honey, for boiling the bagels.
- Take of Poppy/ Sesame seeds for topping.
Steps to make Montreal Bagels (Better then New York's!):
- 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).
- 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..
- 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).
- 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..
- 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).
- 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..
- 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..
- Once finished boiling, take the bagels out of the pot and add toppings (sesame or poppy seeds). Move to a parchment lined baking tray.
- Cook at 230C (450F) for 25 minutes. Move from the baking trays to a cooling rack, and serve while warm. Enjoy!.
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