Montreal bagels are sweeter, thinner, and smaller versions of the famous New York-style bagels.
After a wave of Jewish immigrants arrived in Montreal, they brought their style of bagels with them.
One of the many qualities that makes Montreal bagels unique is how they are baked in a wood-fired oven.
A fun fact about Montreal bagels is that it has traveled all the way to outer space with Astronaut Gregory Chamitoff.
He was the nephew of the owner of Fairmount Bagels, a popular Montreal Bagel store, and brought three bags of bagels to the International Space Station.
2 packets instant yeast
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup honey
4 cups bread flour
1/2 cup honey (for boiling the bagels)
Add the yeast, sugar, salt, water, honey, and eggs into the bowl of your stand mixer. Slowly, while mixing, add the flour and keep beating until the it forms into a dough. Cover and rest for 20 minutes.
Divide your dough into 10 sections. Roll each section into a ball, and poke a hole into the middle. Stretch out the dough and place your bagel onto a sheet of parchment paper, as you repeat the steps for the remaining section.
Boil water in a large pot and pour in the honey. Add in three bagels at a time and boil for 30 seconds on each side. Place each bagel on a parchment lined baking sheet, and sprinkle poppy/sesame seeds. Cover and proof for 15 minutes.
Bake for 30 minutes at 450 degrees F, and serve.
- The Bored Baker 👩🏽🍳
Recipe adapted from NYT Cooking