Montreal Anyone?

This may not be cosmopolitan Montreal but as of yesterday you can find fresh Montreal Bagels right here in the End of the RainbowValley.

I would like to take credit for the idea of how to spend Sunday afternoon with our latke making friends, Bob and Maureen... but to be honest it was Bob's idea for us to expand our culinary skills and attempt bagel making.

We made 2 different recipes but both resulted with similar texture and appearance only varied due to our own particular styles. We were happy with the end results.

Seattle Richard's Recipe:
 (we took liberties to add honey to water) 

Ingredients:

2T yeast

 1T kosher salt

1T sugar

 1-3/4 cup hot water ( microwave 2 minutes )

 5 c flour ( approximately)

1/3 c honey

1/4 c sesame/poppy seed

parchment paper to cover cookie trays

Directions:

Add yeast, salt, sugar, water and flour to make a rather stiff dough.  

 Knead it about 15 min. 

Use heel of hand to push dough away from you and fold dough back towards you- repeating the same process over and over... yep, ad nauseam for a good 10+ minutes.

Put a bit of oil in bowl so dough won't stick and cover dough in bowl with a towel. 

Let dough rise for 10-15 min.     

Preheat oven to 450.

Now this is one of the distinguishing steps that makes this a Montreal bagel...

* Put 6 quarts of water to boil on stove adding a 1/3 c of honey

This adds a nice glaze to the bagels from their water bath.

After allotted rising time,

shape dough into bagels by forming dough ball into small loaf cut dough in half. Out of each half use sharp knife to cut into 6 pieces. ( 12 total)

 Roll each piece into a rope of dough.

Make a circle out of the small rope, rolling to seal seam. 

*The larger the hole of the bagel also makes it a Montreal bagel.

Place bagel onto parchment on cookie tray, cover bagels and let rise 5min. longer.

Turn over bagels 

Cook in water bath for about two minutes (turning over after a minute).

Remove bagels after 2 minute bath.

Place on rack to remove excess water .

Place bagel on sesame seeds by pressing lightly down and flipping it over * covering bagel in seeds. Montrealesque.

Place seeded bagel onto cookie cooking sheet lined with parchment paper.

Bake at 450 for about 18 minutes/ until brown.

 Let bagels rest as difficult as this wait may be...

Although many eat the Montreal Bagel plain we like having some extras so if you'd like,  slice some onion and tomatoes and take out the cream cheese and lox while the bagels cool.  Cut the bagels in half and schmeer away... ESS .


*other recipe

Montreal Bagel

 1 1/2 c water

5 T sugar

3 T canola oil

1 (8 g) package dry yeast

1 T beaten egg

1 T malt drink powder or 1 tablespoon syrup

4 1/2 c unbleached white bread flour (you may need more)

1 t kosher salt

1/2 c poppy seed (or 1/2 cup sesame seeds, or be creative and try a combination)

6 quarts water

1/3 c honey

Directions:

1.In large bowl, stir together  warm water, sugar, canola oil, yeast (not instant), egg and  malt; keep combining until the yeast dissolves. Then, stir in salt and one cup of flour.

2.Gently add enough flour to make a soft dough, about 3 cups.

3.Knead dough for 10 to 12 minutes, stirring in extra flour as you need it. When dough is firm and smooth, cover with inverted bowl and let sit 10 minutes.

4.Next, divvy up dough into 12 equal pieces. Roll each piece into a 10-inch rope, then curve each one around your hand, pressing together ends to make a bagel shape. You may need to use a few drops of water to help the ends stay together.

5.Let bagels rise for 30 minutes.

6.When ready, fill a large pot with the 6 quarts of water and then stir in the honey; bring that up to a boil.

7.Meanwhile, preheat your oven to 425 degrees F and line 2 baking sheets with parchment paper or Silpat mats.

8.When the honey-water has come up to the boil, drop in bagels and boil for about 90 seconds (1 1/2 minutes), turning only once. Drain your bagels on clean, dry dish towels and then place on baking sheets. Sprinkle both sides of bagels with seeds. Be generous!

9.Place  bagels in preheated oven and bake until golden in appearance, about 20 minutes, turning just once. Enjoy!

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