you can’t beat these bagels hi I’m
Rebecca Brayton and welcome to
watchmojo.com and today we’ll be showing
you how to make montreal-style bagels at
home for this you’ll need a cup and a
half of warm water two and a quarter
teaspoons of yeast four tablespoons of
white sugar
one and a quarter teaspoon of salt one
tablespoon of honey 2 tablespoons of
beaten egg three tablespoons of
vegetable oil 1 teaspoon of multipad ER
six to seven cups of bread flour another
quarter cup of honey and a cup and a
half of either sesame seeds or poppy
seeds start by preparing your workspace
line two baking sheets with parchment
paper and set them aside now whisk
together the warm water and the yeast in
a bowl if you’re using a stand mixer be
sure to use that bowl and then leave it
for 2 to 3 minutes until the yeast has
dissolved
when that’s ready stir in the sugar salt
honey egg oil mulch outer and six cups
of the flour
next knead the dough for 10 to 12
minutes or until the dough is stiff and
smooth you may need to add more flour
but do so gradually for this step you
can either use a stand mixer with a
dough hook attachment or you can do it
by hand
when the dough is ready cover it with
plastic wrap and allow it to rise for 10
minutes
now turn out your dough onto a work
surface and separate it into 16 equal
portions then roll each of those
portions into a thin rope and form it
into a ring
now leave your bagels on your prepared
baking sheets and allow them to rest for
about 12 to 15 minutes or until they’re
slightly puffy
while those are resting pre-heat your
oven to 450 degrees and fill a soup pot
or a Dutch oven about 3/4 of the way
full with water then add the quarter of
a cup of honey and bring that to a boil
once your water boils reduce it to a
simmer and then prepare your workspace
lay down paper towel on the counter for
the bagels to drain now add your bagels
to the water a few at a time and boil
them for about 2 minutes each turning
them at about the 1-minute point and
then when they’re done remove them and
place them on the paper towel to drain
now place the sesame seeds or poppy
seeds in a shallow dish and roll each
bagel through one of the seeds and place
them back on your prepared vacation
place them in the oven and immediately
lower the temperature to 425 bake them
for about 12 to 15 minutes or until
they’re lightly golden brown then turn
them over and bake them for an
additional three to five minutes
when they’re done transfer your bagels
to wire racks to go over 15 minutes and
then dig in traditional montreal-style
bagels are baked in a wood-burning oven
but these homemade ones are almost as
good and great with some cream cheese
and lox
Rebecca Brayton and welcome to
watchmojo.com and today we’ll be showing
you how to make montreal-style bagels at
home for this you’ll need a cup and a
half of warm water two and a quarter
teaspoons of yeast four tablespoons of
white sugar
one and a quarter teaspoon of salt one
tablespoon of honey 2 tablespoons of
beaten egg three tablespoons of
vegetable oil 1 teaspoon of multipad ER
six to seven cups of bread flour another
quarter cup of honey and a cup and a
half of either sesame seeds or poppy
seeds start by preparing your workspace
line two baking sheets with parchment
paper and set them aside now whisk
together the warm water and the yeast in
a bowl if you’re using a stand mixer be
sure to use that bowl and then leave it
for 2 to 3 minutes until the yeast has
dissolved
when that’s ready stir in the sugar salt
honey egg oil mulch outer and six cups
of the flour
next knead the dough for 10 to 12
minutes or until the dough is stiff and
smooth you may need to add more flour
but do so gradually for this step you
can either use a stand mixer with a
dough hook attachment or you can do it
by hand
when the dough is ready cover it with
plastic wrap and allow it to rise for 10
minutes
now turn out your dough onto a work
surface and separate it into 16 equal
portions then roll each of those
portions into a thin rope and form it
into a ring
now leave your bagels on your prepared
baking sheets and allow them to rest for
about 12 to 15 minutes or until they’re
slightly puffy
while those are resting pre-heat your
oven to 450 degrees and fill a soup pot
or a Dutch oven about 3/4 of the way
full with water then add the quarter of
a cup of honey and bring that to a boil
once your water boils reduce it to a
simmer and then prepare your workspace
lay down paper towel on the counter for
the bagels to drain now add your bagels
to the water a few at a time and boil
them for about 2 minutes each turning
them at about the 1-minute point and
then when they’re done remove them and
place them on the paper towel to drain
now place the sesame seeds or poppy
seeds in a shallow dish and roll each
bagel through one of the seeds and place
them back on your prepared vacation
place them in the oven and immediately
lower the temperature to 425 bake them
for about 12 to 15 minutes or until
they’re lightly golden brown then turn
them over and bake them for an
additional three to five minutes
when they’re done transfer your bagels
to wire racks to go over 15 minutes and
then dig in traditional montreal-style
bagels are baked in a wood-burning oven
but these homemade ones are almost as
good and great with some cream cheese
and lox
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