Does Montreal Make Better Bagels than New York? — Dining on a Dime

Montreal-Style Bagels

Sep 21, 2014

Slightly smaller and sweeter than the famed New York version, these bagels are boiled in honey water before baking to get their signature flavor.

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Prep Time: 0 hours 20
Total Time: 0 hours 45
3 tbsp. dried onion flakes
3 tbsp. sesame seeds
2 tbsp. poppy seeds
1/4 c. honey
1 1/4 lb. fresh or frozen (thawed) pizza dough
2 tsp. Coarse Sea Salt
  1. Preheat oven to 425 degrees F. Line cookie sheet with parchment paper. On large shallow plate, combine onion flakes, sesame seeds, and poppy seeds; set aside. Heat covered 6-quart saucepot filled halfway with water to boiling on high; stir in honey.
  2. Meanwhile, divide dough in half; divide each half into thirds for a total of 6 pieces (each roughly the size of a tennis ball). Working with 1 piece of dough at a time, roll and stretch into 12-inch rope, then pinch ends very tightly to form ring; place on lined baking sheet. Repeat with remaining dough. Add dough rings to boiling water.
  3. Boil rings 2 minutes. With slotted spoon, remove 1 ring at a time, tapping to remove as much excess water as possible, then transfer to plate of toppings, pressing down to make toppings adhere. Transfer to lined cookie sheet, topping side up. Repeat with remaining dough rings.
  4. Sprinkle rings with salt, pressing to make salt adhere. Bake 22 to 25 minutes or until golden brown. Serve warm, or cool completely and store in resealable plastic bag up to 2 days. Slice and toast before serving.

Video: How to make a Montreal-style bagel

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Date: 01.12.2018, 06:58 / Views: 85591