Montreal Style Bagels are small, unique bagels that are warm, chewy, and slightly sweet. They are boiled in honey-sweetened water before being baked, giving them a lovely crust.
I love munching on these bagels fresh out of the oven, topped with cream cheese or just plain! They are perfect for breakfast or a quick snack anytime—yum!
Key Ingredients & Substitutions
Bread Flour: This is a must for chewy bagels. It has a higher protein content than all-purpose flour, which helps create that perfect texture. If you don’t have bread flour, you can use all-purpose flour, but your bagels may be a little less chewy.
Active Dry Yeast: Essential for making the dough rise. If you’re out of active dry yeast, you can substitute it with instant yeast. Just add it directly to the dry ingredients without dissolving it first.
Barley Malt Syrup: This adds a delightful sweetness and enhances the bagel’s flavor. If you can’t find it, honey works well too, though the flavor might change slightly. Maple syrup is another good alternative.
Sessame and Poppy Seeds: These toppings add crunch and flavor. If you want, you can replace them with other seeds like flaxseeds or skip them entirely for a plain bagel.
Dried Minced Garlic & Onion: These give the bagels extra flavor. If you have fresh garlic or onion, feel free to use them instead! Just remember to adjust the amounts, as fresh will be more potent.
How Do You Ensure Perfectly Shaped Bagels?
Shaping bagels can be tricky, but here are some tips to help you get it right:
- After dividing the dough, roll each piece into a smooth ball before shaping. This helps relax the gluten.
- For forming, roll each ball into a 12-inch rope. Make sure the ends are tapered, so they blend better when pinched together.
- Pinch the ends of the rope firmly to seal the bagel. This prevents them from coming apart during boiling.
Letting them rest for 10 minutes after shaping helps them keep their form when boiled. Just be gentle – no need to overwork them!
How to Make Montreal Style Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour (plus extra for dusting)
- 1 tbsp sugar
- 2 tsp salt
- 2 tsp active dry yeast
- 1 1/4 cups warm water (about 110°F / 43°C)
- 2 tbsp vegetable oil or melted butter
For the Boiling Water:
- 1 tbsp barley malt syrup or honey (optional)
For the Toppings:
- 1/4 cup sesame seeds
- 1/4 cup poppy seeds
- 2 tsp dried minced garlic
- 2 tsp dried minced onion
How Much Time Will You Need?
This Montreal style bagels recipe takes around 2.5 hours in total. You’ll need about 20 minutes for prep, 1 to 1.5 hours for the first rise, plus additional time for boiling, baking, and cooling. Then you’ll have delicious, chewy bagels ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by dissolving the yeast and sugar in warm water in a small bowl. Let it sit for about 5 to 10 minutes until it becomes frothy. In a large mixing bowl, combine the bread flour and salt. Pour the yeast mixture and the oil (or melted butter) into the flour mix. Stir until a dough forms, then knead it on a lightly floured surface for about 10 minutes until it’s smooth and elastic. Finally, shape the dough into a ball.
2. First Rise:
Place the dough ball in a lightly oiled bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm area for about 1 to 1.5 hours. It should double in size during this time. Use this waiting period to tidy up the kitchen or prep other ingredients!
3. Form Bagels:
Once the dough has risen, punch it down gently to release the air. Divide the dough into 8 equal pieces. Roll each piece into a rope, about 12 inches long. Take each rope and form a ring, securely pinching the ends together to seal. Place each formed bagel on a parchment-lined baking sheet, cover them loosely, and let them rest for 10 minutes.
4. Prepare Boiling Water Bath:
While the bagels rest, preheat your oven to 500°F (260°C). In a large pot, fill it with water and add barley malt syrup or honey if you’re using it. Bring the water to a boil, then reduce the heat so it maintains a gentle boil.
5. Boil the Bagels:
Carefully add 2-3 bagels to the boiling water at a time. Boil each side for around 30 seconds. Once done, use a slotted spoon to remove the bagels and let them drain on a wire rack or baking sheet to remove excess water.
6. Add Toppings:
On a plate or in a bowl, mix together the sesame seeds, poppy seeds, garlic, and onion. Dip the wet bagels into this seasoning mix to coat them evenly.
7. Bake Bagels:
Place coated bagels on a cooling rack set over a baking sheet or directly on a baking sheet lined with parchment paper. Bake them in the preheated oven for about 10-12 minutes, or until they’re golden brown and crisp.
8. Cool & Serve:
Once baked, remove the bagels from the oven and transfer them to a cooling rack. Allow them to cool slightly before serving. These Montreal style bagels are perfect fresh or toasted with your favorite spreads. Enjoy!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, while bread flour is recommended for its higher protein content which gives bagels their chewy texture, you can use all-purpose flour in a pinch. Just keep in mind that the bagels may be slightly less chewy.
What Should I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it might be due to inactive yeast. Make sure your yeast is fresh and that the water is warm but not hot (around 110°F / 43°C). If it’s still not rising, try placing the dough in a warmer location or a turned-off oven with just the light on.
How Do I Store Leftover Bagels?
Store your leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just wrap each bagel tightly in plastic wrap and place them in a freezer bag. To reheat, thaw them at room temperature and pop them in the toaster or oven.
Can I Add Other Toppings to the Bagels?
Absolutely! Feel free to get creative with your toppings. You can use everything bagel seasoning, grated cheese, or even herbs like rosemary. Just ensure they adhere well after the boiling step for flavor and texture.
