Montreal-Style Bagels

Method

1. 1

   Dissolve the yeast in 200ml warm water with a spoonful of the dough honey; let stand 5 minutes until foamy.

2. 2

   Mix in the flour, egg, oil, remaining dough honey and salt; knead into a stiff, smooth dough, about 8 minutes.

   💡 Montreal bagel dough is drier and denser than most bread doughs — resist adding extra water.

3. 3

   Cover and let rise until roughly doubled, about 1 hour.

4. 4

   Divide into 12 pieces, roll each into a rope and pinch the ends together around your fist to form a ring.

5. 5

   Bring a wide pot of water to a boil with the remaining honey; boil the bagels in batches, 45 seconds per side, then lift onto a towel.

   💡 The honey water is what gives them their shine and faint sweetness.

6. 6

   While still wet, press each bagel into a plate of sesame seeds to coat, then arrange on a baking sheet.

7. 7

   Bake at 230°C for 12–15 minutes, until deeply golden, almost bronzed at the edges.