|Montréal Style Bagel|
There is something to be said about bread, especially when it's in the form of a circle and dipped in the topping of your choice. I am trying to be good with my eating habits. But there are times when I feel like would like to "treat myself" with some gluten.
What you need:
1 1/2 cups water
5 tablespoons sugar
3 tablespoons oil (or butter)
1 (8 g) package dry yeast
1 tablespoon beaten egg
1 tablespoon malt drink powder or 1 malt tablespoon syrup (found at natural food stores)
4 1/2 cups unbleached white bread flour (maybe more ...)
1 teaspoon kosher salt
1/2 cup sesame seeds or poppy seeds, or both!
6 quarts water
1/3 cup honey
What to do:
Combine warm water, sugar, oil (or melted butter), yeast (not instant), egg and malt in a large bowl until the yeast is no longer visible. Stir in salt and a cup of flour. Slowly add more flour until you have a soft dough (about 3 more cups). Knead the dough for about 10-12 minutes, adding more flour as necessary. The dough will let you know, you don't want anything too sticky or loose.
Once you have a firm dough, shape in a round and cover with a bowl. Let it rest for 10 minutes.
Cut the dough in 12 pieces (I normally end up with 13 ... which works fine with me!!!). Roll up the dough, into a rope shape (about 10 inches) and wrap the dough around your hand to make the bagel. Seal the bagel together by pressing the dough and "rolling" it together, using water if necessary. Place the bagels on a sheet pan and allow them to rise for about 30 minutes. Start boiling the water in a large pot, adding the honey.
Pre-heat oven for 425 degrees. Boil the bagels in the honey water for about a minute and a half each side. Drain the bagels and quickly dip them (ok smother them!) in your topping of choice. Place the bagels on a sheet pan and bake for about 10 minutes, turning the bagels and then bake for an additional 10 minutes.