Montreal bagels
Bagels boiled in honey water and baked in a wood oven, sweeter and thinner than New York's.
Ingredients
For 12 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dissolve the yeast and sugar in the warm water and leave it ten minutes, until it foams.
Knead a dough from the flour, yeast mixture, eggs, oil and salt and work it fifteen minutes until elastic.
Let it rise somewhere warm for an hour and twenty, until doubled.
Divide it into twelve, roll each into a rope and join the ends into a ring with a large hole.
Bring a large pot of water to the boil with the honey and lower the rings in three or four at a time.
Boil them a minute a side and roll them in sesame or poppy seed at once.
Bake at 230 °C for twenty minutes, to a deep golden crust, turning them once halfway.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.