Montreal Bagels - C4K Kitchen

Montreal Bagels

Makes: 12

Ingredients:

1 1/2 cups water
2 tablespoons sugar
3 tablespoons canola oil
8g dried yeast
1 small egg, lightly beaten
1 tablespoon powdered milk
4 1/2 cups white bread flour
1 teaspoon salt
1/2 cup sesame or poppy seeds
6 litres of water
1/3 cup honey

Method:

In a large bowl stir together the warm water, sugar, oil, yeast, egg and powdered milk, allow to sit for 2 minutes until the yeast starts to activate by bubbling on the surface
Stir in the salt and 1 cup of the flour and mix well
Gradually add in more flour until it is enough to make a soft dough
Knead the dough for 10-12 minutes adding extra flour as needed
When the dough is firm and smooth cover with the inverted bowl and sit for 10-20 minutes
Divide the dough into 12 equal portions, keep the portions you are not working with under the inverted bowl
Roll the portion of dough into a 20-25cm rope and curl the rope around your hand to make a bagel shape, dab your finger in some water and touch each end of the rope and seal the dough but pushing together and twisting slightly and place of a lightly floured clean and dry surface
Repeat for the other 11 portions
Cover the bagels loosely with glad wrap and allow to rise for 30-40 minutes
Preheat your oven to 220 degrees Celsius (200 degrees Celsius for fan forced) and line two baking trays with baking paper
Fill a stock pot with the water and add the honey and bring to the boil
When boiling drop 2 bagels in for 45 seconds, flip the bagels over and leave in the pot for another 45 seconds.
Remove and drain by sitting on a clean tea towel, sprinkle both sides liberally with sesame/poppy seeds and place on the baking tray
Repeat will all the bagels
Bake for 20 minutes, turning them once 10 minutes into the cooking process

Thermo-cooking method:

In a large bowl stir together the warm water, sugar, oil, yeast, egg and powdered milk [Speed 2, 37 degrees, 20 seconds]
Allow to sit for 2 minutes until the yeast starts to activate by bubbling on the surface
Stir in the salt and 2 cup of the flour [Speed 6, 10 seconds]
Add in another 2 cups of flour [Speed 6, 10 seconds]
Add in 1/2 cup of flour [Speed 1, 10 minutes]
Remove the dough from the jug and lightly knead to bring together and cover with an inverted bowl and sit for 10-20 minutes
Divide the dough into 12 equal portions, keep the portions you are not working with under the inverted bowl
Roll the portion of dough into a 20-25cm rope and curl the rope around your hand to make a bagel shape, dab your finger in some water and touch each end of the rope and seal the dough but pushing together and twisting slightly and place of a lightly floured clean and dry surface
Repeat for the other 11 portions
Cover the bagels loosely with glad wrap and allow to rise for 30-40 minutes
Preheat your oven to 220 degrees Celsius (200 degrees Celsius for fan forced) and line two baking trays with baking paper
Fill a stock pot with the water and add the honey and bring to the boil
When boiling drop 2 bagels in for 45 seconds, flip the bagels over and leave in the pot for another 45 seconds.
Remove and drain by sitting on a clean tea towel, sprinkle both sides liberally with sesame/poppy seeds and place on the baking tray
Repeat will all the bagels
Bake for 20 minutes, turning them once 10 minutes into the cooking process

Recipe Notes:

This recipe is based on the following recipe however I have altered as I am incapable of following a recipe:
http://www.food.com/recipe/montreal-bagels-35261
Store in an airtight container for a maximum of 3 days
This recipe is freezer friendly to be consumed within 6 months

Different ways to serve your bagels:

Straight out of the oven with butter

Classic Cream Cheese

Pulled pork with gravy

Cream cheese, bacon and tomato

Crispy bacon and BBQ sauce

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.