"Montrealers" are fiercely passionate about their famed bagels and deservedly so - there simply is no other bagel that compares! Denser, smaller and chewier than a regular bagel, with a distinct honey and malt essence that is utterly addictive when the bagel is eaten hot out of a wood fire oven with a slathering of cream cheese. My partner and I practically live off these during our travel in Montreal, and I'd often brave a 15 minute walk on a -20oC day to a smoky little bagel shop on the corner of Rue Saint Hubert, just to bring back half a dozen sesame seed bagels (our favourite) hot out of the wood oven that morning.
- 1½ cups tepid water
- 5 tablespoons superfine sugar
- 3 tablespoons canola oil (or other lightly flavoured cooking oil - I use rice bran oil)
- dried yeast (1 sachet)
- 1 large egg (free-range - beaten)
- 1 tablespoon malt powder
- 4½ cups bread flour (or other unbleached, white flour such as tipo '00')
- ½ cup poppy seeds (or sesame seeds)
- 6 water (for poaching)
- ⅓ cup honey
- 1 teaspoon kosher salt (optional - the authentic recipe calls for no salt, but a little does work nicely in the end result)
Montreal Bagels is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
These also make interesting croutons or "crisps" to serve with dips and cheeses. If you have a slicer, get them sliced to very thin discs, brush with a little oil (and herbs if you like) and bake in a slow oven until completely dried, crunchy and golden. Store in an airtight container in a cool dry place for later use.