In the great debate between NY-style and Montreal-style bagels, I’m biased – I grew up eating bagels in Montreal and, to me, they represent a taste of home. New York-style bagels are soft, chewy and doughy. Montreal-style bagels, on the other hand, are smaller, denser and sweeter. Both are boiled before they are baked, to create the thick, shiny, chewy exterior. New York bagels are made with salt and malt, whilst honey and extra eggs are added to the water when baking a Montreal bagel. The cooking process for each type of bagel also differs. A New York bagel is first boiled before being baked in a traditional oven. A Montreal bagel on the other hand is boiled in water that contains added sugar and honey before being baked in a wood-fired oven.
Ingredients
350 g warm water
60 g sugar
30 g oil
10 g active dry yeast
1 egg
20 g honey
8 g salt
Up to 700 g flour
For finishing:
150 g honey
Preferred topping (sesame seeds, poppy seeds, everything mix)
Everything bagel mix:
2 tbsp poppy seeds
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1.5 tbsp dried minced onion
2 tsp flaked sea salt or coarse salt
Making the dough:
In a large bowl, whisk together water, sugar, oil, yeast, egg and honey. Whisk in salt. Gently stir in some of the flour (approx. 550g), one cup at a time, until a soft dough forms.
Turn dough out onto surface and gently knead until it begins to comes together. Continue to knead, adding flour as needed to prevent sticking, until you have a soft, dough that bounces back when you press on it — it should take 10 – 12 minutes.
When dough is properly kneaded, place in an oiled bowl, making sure to get a thin coat of oil on dough. Cover with a towel and let rest 30 minutes.
Cut dough into pieces between 100g-120g. Keep pieces covered with towel while you work.
Shaping:
Roll each piece into a 10 – 12 inch rope. Do not add flour to the surface, unless to prevent sticking.
Wrap rope around your four fingers, overlapping the ends on the inside of your hand to make a circle. To seal, roll your hand back and forth, pressing gently to complete the circle. Place on floured surface to rest and cover with a towel as you work. Keep bagels covered as you go.
Let bagels rest 30 minutes.
Boiling and baking:
Preheat oven to 450F/225C/200C Fan with a parchment paper-lined baking sheet inside.
Fill a large pot with water. Put to boil over medium-high heat. Add 150 g of honey to pot of water and bring to a full boil.
Handle rested bagels gently to keep their shape. Boil bagels in batches, 1.5 – 2 minutes per side. Remove from water using a slotted spoon. Place onto cooling rack and sprinkle heavily with seeds.
Place bagels on heated pan in oven and bake until golden brown, 15 – 20 minutes.