Montreal-style Bagels recipe

Ingredients:

• 1 (2 ¼ teaspoons) packet active dry yeast (these are the tiny party starters that will make your dough rise to the occasion)
• 1 cup (227g) lukewarm water (think bath temperature, not hot spring)
• 1 tablespoon maple syrup (because Montreal bagels are a touch sweeter than their New York cousins)
• 3 ¼ to 3 ½ cups (420g to 455g) bread flour (you might need a little extra, depending on your flour’s thirst for moisture)
• 1 ½ teaspoons salt (don’t be shy, bagels need a good backbone)
• 1/3 cup honey (for that beautiful golden brown color and a hint of extra sweetness)
• Poppy seeds, sesame seeds, everything bagel seasoning (choose your fighter, or go all out and create a bagel masterpiece)

Instructions:

1. The Yeast Awakening: In a large bowl, sprinkle the yeast over the warm water. Let it sit for about 5 minutes, until it gets all foamy and bubbly. Think of it as the yeast having a mini rave before getting down to business.
2. Sweetheart of Dough: Add the maple syrup and 1 cup of the flour to the yeast mixture. Give it a good stir until everything is well combined. Now, gradually add the remaining flour, a half cup at a time, until you have a soft dough that’s slightly sticky. Don’t be afraid to get your hands dirty – this is where the bagel magic happens!
3. Knead to Know-How: Turn the dough out onto a lightly floured surface and knead for 10-12 minutes. You want a smooth, elastic dough that springs back when you poke it. Imagine you’re giving your dough a massage, working out all the knots and tensions.
4. Dough Disco: Form your dough into a ball, place it in a greased bowl, and cover it with plastic wrap. Let it rise in a warm place for about 1-2 hours, or until it doubles in size. Think of it as the dough taking a well-deserved nap before its starring role.
5. Shaping Up: Once your dough has risen, punch it down to deflate it. Now comes the fun part – shaping your bagels! Divide the dough into 8 equal pieces and roll each piece into a rope, about 8 inches long. Don’t worry about perfect circles, a little rustic charm is what makes Montreal bagels special. Pinch the ends of the rope together to form a ring, and then gently roll the ring to smooth out any bumps.
6. The Wood-Fired Challenge (Optional): Here’s where things get interesting. Traditionally, Montreal-bagels get a dunk in a wood-fired kettle of water sweetened with honey. This creates that signature crust and adds a touch of smoky flavor. If you have access to a wood-fired oven, by all means, go for it! But if not, don’t worry. You can still make delicious bagels. Bring a large pot of water to a boil and add the honey. Carefully lower your bagels into the boiling water, one at a time, using a slotted spoon. Let them simmer for about 30 seconds per side.
7. The Sesame Seed Sprinkle (or Seed Sprinkle of Your Choice): While your bagels are still wet, give them a good sprinkle with your chosen topping (poppy seeds, sesame seeds, everything bagel seasoning, or get creative!). Think of it as decorating your bagels for their big debut.
8. The Grand Bake: Preheat your oven to 475°F (245°C) and bake your bagels for 20-25 minutes, or until golden brown and delicious. The aroma will fill your kitchen with a promise of bready goodness.
9. Bagel Bliss: Let your bagels cool slightly on a wire rack before slicing and schmearing them with your favorite cream cheese. Remember, Montreal bagels are best enjoyed fresh, so grab a friend (or don’t) and savor the taste of a true Canadian breakfast legend. Just be warned, these bagels are so good, they might cause a breakfast food fight (friendly, of course).