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Three Montreal bagels on a board — two sesame, one poppy seed, one split to show the crumb
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🇨🇦 Montreal JewishFoto: Garyperlman at English Wikipedia · Public domain ↗

Montreal-Style Bagel

A thinner, sweeter bagel with a wide hole, boiled in honey water instead of lye and baked in a wood oven until the sesame crust darkens — smaller and denser than New York's, and eaten within the hour.

Fuente

Receta de Montreal delis and bakeries · 🏺 Tradicional · Eastern European Jewish immigrants arriving around 1900 with a bagel and a brisket, and a city that has argued about both ever since.

Montreal Jewish · wood-fired bagel — An ownerless traditional dish, so no cook is credited. The cited article confirms the handmade wood-fired form, the honey in the boiling water, the wider hole and the difference from the New York bagel. Quantities and method are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Urban Farm and KitchenThe Pancake PrincessMontreal Gazette
⏱ 210 min🍽 12 porciones🔥 260 kcal🇨🇦 Canadá
HalalVegetarianoSin lácteos

Pasos

  1. Stir the yeast into the warm water with 1 tbsp of the dough honey and leave 10 minutes until foaming.

  2. Mix in the flour, egg, oil, salt and the rest of the honey and knead 12 minutes to a firm, smooth dough. Prove 1 hour.

  3. Divide into 12, roll each into a 25 cm rope and wrap it round your palm, rolling the overlap on the counter to seal.

    💡 Make the hole much bigger than looks right — 4 cm across. It closes to about 2 cm in the oven, and a small hole gives you a bread roll.

  4. Prove 20 minutes. Bring the water to the boil with the boiling honey.

  5. Boil the bagels 4 at a time, 45 seconds a side, then lift them straight onto a plate of sesame or poppy seeds and turn to coat.

    💡 Seed them wet, straight out of the water. Once the surface dries nothing sticks and the seeds fall off in the oven.

  6. Bake at 250°C for 15 minutes, turning the tray once, until the crust is deep brown and blistered.

💡 Consejos

  • Two bakeries in Mile End have made them in wood ovens 24 hours a day since the 1950s, and Montrealers pick a side.
  • They go stale within hours because there is no dairy or fat to keep them soft. That is the trade for the crust, and Montrealers eat them warm from the bag.
  • A very hot oven with a pizza stone gets closest to a wood oven at home. 250°C is not a typo.

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