MONTREAL BAGELS
As with most ethnic foods, bagels are prepared differently from city to city, community to community. But the special appeal of Montreal bagels draws even those accustomed to the New York variety. Montreal bagels are a different breed, chewy and tinged with a tantalizing sweetness. The real thing is still baked in wood ovens, which give the bagels an irregularly charred outer surface. These bagels shine, too, with a gloss that only a short swim in a bath of honey- or malt-sweetened water can impart. With no chemical additives or dough conditioners, these bagels stand out in taste and looks.
Provided by Marcy Goldman-Posluns
Categories project, side dish
Time 1h10m
Yield 18 bagels
Number Of Ingredients 12
Steps:
- In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. Stir in the whole egg, the yolk, oil and 1/2 cup honey, and mix well.
- Add the 5 cups flour, and mix until the dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook), and knead to form a soft, supple dough. Add a bit more flour as needed to prevent dough from getting too sticky.
- When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. (See note.)
- Let the dough rest about 20 minutes. Punch it down, and divide into 18 equal portions. Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Cover, reduce the heat, and allow to simmer while preparing the bagels.
- Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8- to 10-inch coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. This locks the ends together and must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet.
- Preheat oven to 450 degrees. Bring the water back to a boil and remove the lid. Have bowls of poppy seeds and sesame seeds nearby.
- When the water is boiling, use a slotted spoon, and add three bagels to the water. As they rise to the surface, turn them over, and let them boil an additional minute before removing them and quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of three until all have been boiled and seeded.
- Arrange the boiled bagels on a baking sheet, and bake on the lowest rack of oven until they are medium brown, approximately 25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 4 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 339 milligrams, Sugar 12 grams, TransFat 0 grams
MONTREAL BAGELS
Found on the Web in response to a request from a fellow Zaar member for a Montreal-style bagel. Malt powder or syrup is typically found in home-brewing (do-it-yourself-beer) stores.
Provided by Lennie
Categories Yeast Breads
Time 1h22m
Yield 12 bagels
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the 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 the flour.
- Gently add enough flour to make a soft dough, about 3 cups.
- Knead your dough for 10 to 12 minutes, stirring in extra flour as you need it. When your dough is firm and smooth, cover with inverted bowl and let sit 10 minutes.
- Next, divvy up the 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.
- Let bagels rise for 30 minutes.
- When ready, fill a large pot with the 6 quarts of water and then stir in the honey; bring that up to a boil.
- Meanwhile, preheat your oven to 425 degrees F and line 2 baking sheets with parchment paper or Silpat mats.
- 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!
- Place your bagels in preheated oven and bake until golden in appearance, about 20 minutes, turning just once. Enjoy!
Nutrition Facts : Calories 292.4, Fat 6.7, SaturatedFat 0.7, Cholesterol 4.5, Sodium 217.2, Carbohydrate 52.2, Fiber 2.7, Sugar 14.4, Protein 6.4
MONTREAL BAGELS
Make and share this Montreal Bagels recipe from Food.com.
Provided by dudmeister
Categories Yeast Breads
Time 1h30m
Yield 12-18 each, 6-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. Stir in the whole egg, the yolk, oil and 1/2 cup honey, and mix well.
- Add the 5 cups flour, and mix until the dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook), and knead to form a soft, supple dough. Add a bit more flour as needed to prevent dough from getting too sticky.
- When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. If not using the dough immediately, refrigerate it after it has been kneaded. Bagel making can be resumed up to a day later. Allow the dough to return to room temperature, and continue with step 4.
- Let the dough rest about 20 minutes. Punch it down, and divide into 18 equal portions. Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Cover, reduce the heat, and allow to simmer while preparing the bagels.
- Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8- to 10-inch coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. This locks the ends together and must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet.
- Preheat oven to 400 degrees. Bring the water back to a boil and remove the lid. Have bowls of poppy seeds and sesame seeds nearby.
- When the water is boiling, use a slotted spoon, and add three bagels to the water. As they rise to the surface, turn them over, and let them boil an additional minute before removing them and quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of three until all have been boiled and seeded.
- Arrange the boiled bagels on a baking sheet covered with parchment paper or cornmeal, and bake on the lowest rack of oven until they are medium brown, approximately 20-25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen.
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- St-Viateur Bagel. With a wood-fired oven that’s been burning since 1957, St-Viateur is a veritable keystone in Montreal’s history of bagels. From its original ownership to today’s, this shop’s never forgotten its roots in the Mile End while garnering international acclaim and multiple bakeries and cafés.
- Fairmount Bagel. Make no mistake, Fairmount is the original bagel baker of the city, having stood at its location since 1949. The same century-old recipes, traditions and techniques have been used throughout generations to create internationally famous bagels.
- Bagel St-Lo. Open since 2014, the Verdun-based Bagel St-Lo is a more-than-respectable flag bearer of the Montreal tradition. Husband and wife duo Philippe St-Laurent and Isa Lora Messier are doing things right with fresh varieties daily, especially when considering they do something the OGs seldom do: Their bakery is also an amazing restaurant doling out eggs benedict on bagels.
- Le Trou. It didn't take long for Le Trou to charm both Griffintown and Old Montreal; though the couple behind the project had never rolled a bagel before, it's safe to say that after a few days, it's clear that they had the hang of it.
- R.E.A.L. Bagel. Serving up the best bagels in Côte-des-Neiges is this curio shop of a bakery, located right off the Décarie. Setting out to deliver the most unique menu, R.E.A.L.
- Brossard Bagel. The best bagels in the city won’t always be found on the Island proper. Greater Montreal’s town of Brossard on the southern shore is no exception, considering they’re importing all the traditional trappings of a good Montreal bagel.
- Ville-Émard Bagels. While the Mile End has historically been the regular recipient of local love, the southwest side of town is starting to catch up. On top of a selection of wood-fired goods, other baked treats from pastel de natas to strudels and knishes are available as well, though most folks are happy to just grab their smoked meat bagel sandwich for an ultimate Montrealer snack.
- Bagels on Greene. A city within a city, the wealthy suburb of Westmount’s always got to do its own thing. It’s got its own city hall, its own police force, its own plumbing; heck, it’s even got its own bagels, but is still cast from the same Montreal mould.
- MTL Bagel Shop. Two decades and counting is the wind in the sails of Glen Spence’s bagel shop, as it’s accrued a loyal following in Côte Saint-Luc. Served as single or by the dozen, MTL Bagel’s cutting and rolling out over 5,000 pounds of dough to create over 2,000 bagels a day.
- District Bagel. One for the locals since 2008, District Bagel in Mount Royal’s doing a little bit of a everything menu-wise. A kosher café dealing in your usual sandwich and soup offerings alongside fresh bagels of a cakier consistency in 18 different flavours, they’ve also put the oven to work at making a range of other goods as well like damn fine blintzes and Danishes.
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