Bagel (Montréal)

The Montréal bagel, (sometimes beigel; Yiddish: beygl) is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York style bagel, the Montreal bagel is smaller, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt and is boiled in honey-sweetened water before being baked in a wood-fired oven, where the irregular flames give it a dappled light-and-dark surface colour. In many Montréal establishments, bagels are still produced by hand and baked in wood-fired ovens, often in full view of the patrons. There are two predominant varieties: black-seed (poppy seed), or white-seed (sesame seed).

1½ cups warm water
5 Tbsp. raw sugar
3 Tbsp. extra-virgin olive oil
1 pkg dry yeast
1 Tbsp. egg, beaten
1 Tbsp. malt powder or syrup
4½-5 cups white bread flour, unbleached
1 tsp. sea salt
½ cup poppy or sesame seeds
6 qts water
1/3 cup pure honey

In a large bowl stir together warm water, sugar, oil, yeast, egg and malt until yeast dissolves. Stir in sea salt and 1 cup flour. Fold in enough flour to make a soft dough, about 3 cups.

Knead dough for 10-12 minutes, incorporating additional flour as needed, until dough is firm and smooth. Cover with inverted bowl and let sit 10 minutes.

Divide dough into 12 pieces. Roll into 10" ropes. Curve each rope around hand, pressing together ends to make a bagel shape. If necessary, apply drops of water to help ends stay together. Let bagels rise for 30 minutes.

Fill a large kettle with 6 qts water and honey. Bring to a boil.

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Line 2 baking sheets with parchment paper.

Boil bagels in honey-sweetened water for 1½ minutes, turning once. Drain on dish towels and place on baking sheets.

Generously sprinkle both sides of bagels with seeds.

Place bagels in oven and bake until golden, about 20 minutes, turning once.

Makes 12 bagels.