MONTREAL STYLE BAGELS - Easy Recipe and Instructions
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- Опубликовано: 3 окт 2024
- If you know, you know. Montrealers love their bagels. Sometimes referred to as "old school" bagels, this variation of the beloved breakfast treat is hand rolled, boiled in honey-infused water and baked in wood-fired ovens.
GET RECIPE HERE: urbanfarmandki...
To simplify the recipe for the home cook, we'll be cooking these in a standard oven. No need to burn any wood for this recipe!
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Montrealer here, thanks for the easy-to-follow recipe, I really want to try making them!
Thanks you for sharing this recipe. My daughter said it's the best bagel she have ever eaten, and I totally agree with her. Thank you.
Thank you. That’s very nice to hear!
Thank you for this recipe!
I decided I wanted to learn to make bagels and I was looking at RUclipss on how to do it. Of course, living in Montreal, I was looking for Montreal style bagels. That's just what I grew up with and love.
I just made my first batch of your bagels (my first bagels ever)....4 sesame seed and 8 chia seed ones. And they really came out wonderfully especially for a first time. And all by hand. No stand mixer, which I don't own. Just a great recipe.
I really did love them and for sure will be making them again many times.
Thank you so much again.
So glad to hear!
This is exactly what i was looking for :) I'm a québecoise abroad, I currently live in Portugal and miss bagle so so so very much!! Next, could you show us how to make St-Hubert BBq sauce pretty please?
Fantastic video!!
First I want to say again that I LOVE these bagels. They are fun to make and delicious. The recipe is a keeper for me for sure. But I thought I'd add in my 2 cents though in case anyone is interested. Or in case it's helpful to anyone. My husband I are both Montrealers who love bagels.
The first time my husband tried these bagels he said they were not sweet enough. I could see what he meant in a sense. They were delicious but not as sweet tasting as what we buy in Montreal from any of our 3 best bagel bakeries. Of course our bagels are not doughnuts, but they do tend to be sweeter here. So I experimented a bit.
I thought 4 Tbsp of sugar in the dough was enough and the dough was rising so well I did not want to add more there. So it had to happen from the honey in the water bath. I read up on things and yesterday tried the water/honey ratio as 8 cups water to 1/4 cup honey. That seems to have done the trick.
The batch I made yesterday, the verdict was they are very slightly different from what we buy but equally good.. That's saying a lot as we so love our bagels. So it is a great recipe. And if I got the husband to say it was as good as what we buy here, that's saying a lot! But I upped the honey in the water and that seems to work a bit better for us personally.
The real deal recipe includes ingredients like malt syrup which let's be honest, most people don't have or know where to buy. I made my recipe easy for folks to make and with staples we all have in our pantries. You can up the amount of honey of course. Also different honey varieties have different levels of sweetness and flavor so as always, it's good for people to try things out and see what they like. Glad you liked the recipe.
Thank you so much for this comment! I am living in Ontario and have been missing my annual Christmas trip to visit family in Montreal. It's also never a complete trip without the Montreal bagels! The bagels will at least satisfy that part of the trip.
I made these a while back and they are amazing! I had to use the video over and over because I couldn’t find the recipe but I see it now! Printed it off and it’s my only bagel recipe now 😋 Thanks for sharing 🙏🏼
Looks good!
I love this recipe! I had my first bagel in Montreal about 12 years ago and have been craving it since. I made it today and my family cannot stop raving how delicious this was. Thank you so much!!!👍🏻
These turned out so well!!! Delicious!!
I followed this recipe exactly and OMG! these bagels are incredible. So happy this video is out here for others to make! Thank you so much ✨
So glad to hear that!
This is my go-to recipe for bagels!!!! Thank you for sharing! They are so good and taste exactly like the ones I used to eat in Montreal!!!! Kudos!
So glad to hear that!
These seriously came out incredible! Thank you so much for the recipe!!
Glad you enjoyed them!
It looks easy I will try them thank you you dhow me how easy is to make bagel thank you❤️❤️❤️
Hope you enjoy
Love this recipe! I've probably made 10 dozen bagels by now... I've tried adding dried blueberries, cinnamon raisin and sundried tomato and basil - fantastic base recipe to build from. Thanks so much for sharing this!
Thank you!
I miss Montreal bagels! I’m going to make these today. Thanks for such a user friendly recipe!
Wonderful recipe. Living out here in Cape Breton it’s really hard to find good bagels .Most of them are just glorified bread. As a native Montrealer this recipe is really great and tastes pretty close to what I used to eat in Montreal.Thanks for sharing!
Beautiful recipe Thank you. well done, easy to follow video👍
Came for the recipe, stayed for the calm and soothing voice.
🧡
Baked bagels first time in my life and they came out so good 🤤 thanks for the recipe!
WOW!! This looks delicious! I defiantly want to try to make this recipe.
Your channel has so much to offer. I'm happy I found your videos. I
make cooking videos too. I am so happy to learn from wonderful talented
creators like you. I look forward to future videos! I'm always looking
for new recipes to try
I made them! They were outstanding! Thanks for the video... happy I don’t need to do the ice bath or overnight cold fermentation
These came out amazing! It's a keeper!
Glad to hear that!
I have eaten many Montreal bagels. I have used this recipe about ten times now but it onlly works for me with 4 cups of flour. I use King Arthur Bread flour. I am by lake Michigan so I'm not sure if that has anything to do with it. Our water is very hard here so I''m not sure if plays into it. I make a lot of different bread recipies. I'm no expert but if I want to have the dough look just like the video I have to only use 4 cups of flour. They turn out good and my husband cant get enough of them.
Thanks for the comment. It’s impossible for recipes to account for all variations (hard water, altitude, different types of flour available all over the world). I’m glad you found an adjustment that makes sense for you. I plan to re-test and expand the recipe blog post soon so I would recommend you consult the blog post and not the RUclips video only.
Awesome video, definitely making these!!!
Great video
the dough I made for these turned out amazing (and I didn’t even use a stand mixer !!!)
Yes!!!
I really want to learn to make them
Just made it and it was super helpful ! Thanks for making our breakfast a little brighter ! :)
Thanks!
Thank you for this Awesome easy to follow video. Looks delicious, can't wait to try myself.. All the best!
It looks like you did a really nice job.
Thanks.
Thank you ❤️ very much.
well done, thank you,
Looks great! I'm gonna try to bake very soon.
You should!
I made these! Great recipe and video. They turned out very fat but super tasty. I couldn’t roll them thin because the floured table was too slippery. Do you oil your counter?
I wish I could post a pic. They were perfect with salmon and cream cheese!
I try to use no flour at all or very little flour when rolling so the dough sticks a little to the counter as I roll.
Thanks for sharing. May I suggest to taking the music off?
Bravo 👏🏼 délicieux. Vrai bagel
without a stand mixer, do i just knead for double the time?
Great stuff my man!
These look amazing! If I wanted to shape them the night before and cook them up in the morning, would I put them in the fridge before or after boiling?
I've never done that myself, but if you're going to refrigerate them, probably best to do it before you boil. This way the yeast rise can slow down in the fridge. Your mileage may vary tho, that's not something I tested.
@@urbanfarmandkitchenthanks for getting back to me so quickly! I’ve put them in the fridge pre boil. Will let you know how they turn out!
@@Lisamakes may i know what happened?
@@keinakwon4782 they were fine in the fridge before boiling, lightly covered with oiled plastic wrap.
@@Lisamakes thank you... 😊
We did the recipe yesterday!! They are amazing!!! Thanks!!
Glad to hear that!
In your video you say the honey water bath is what distinguishes them from NY style bagels. Do you mean the addition of honey or the hot water bath itself? I thought all bagels had to be boiled before baking.
The honey
i only have 320g of good bread flour could i remplace the rest with whole wheat flour of it will be too stiff?
I haven’t tried this recipe with whole wheat but I would say give it a go. At 320g of bread flour the result should be fine. But can’t guarantee anything of course.
your recipe mentions 2 1/4 tsps of yeast. i am guessing this is dry yeast? how much would it be for fresh yeast?
Nice video! And as a bonus you look exaclty like my favourite comedian Eric Wareheim!
What gloves do you use?
try adding a couple of tsp of malt powder and an egg to the recipe it will really boost the flavour and texture...
Malt powder isn't exactly a pantry staple and I left it out of the recipe for that reason.
Beautiful video!! Thanks!! Gonna try that!!
wonderful! I ll try it this weekend. Why is the honey bath essential? merci!
The honey water bath is what makes them “Montreal style”. It also helps the toppings stick to the bagel. But if you want have or want to use honey sugar water will do. Or just plain water.
@@urbanfarmandkitchen wonderful, thanks!
I ruined their shape when I took them if my flouered surface for cooking…. They proofed up a lot more than they did in your video and when I touched them, the air came out. What did I do wrong?
Any tips on how to improve the join when you form the circle? Some of mine came undone or look a bit deformed in that area.
You really have to make sure you get a nice overlap and give it a really good press as you roll the 2 ends together. You will find that sometimes even the bagels from the 2 main bagel shops in Montreal will look a bit deformed in that spot, it's part of the charm I suppose!
Looks amazing, but since you lack a wood-burning, brick oven, what happens if you mix a little Liquid Smoke into your bread mixture? Will it taste even more authentic?
Sorry for the late reply. I suppose it doesn’t hurt to try! A little goes a long way.
Do you have a whole wheat or multigrain version?
Great recipe! Questions, do you need to flip the bagels in the oven or just spin the pan? Video is a bit unclear.
Rotate the pan halfway. But you don’t have to do that if you have a convection oven with the fan on.
@Urban Farm and Kitchen thanks for the tip, made them this weekend and they turned out fantastic! Thank you!
Thank you very much your ingredients are amazing and it was good until I put them in the honey water then in the oven they went flat , but it tasted amazing
That’s too bad. Sometimes if the dry yeast is old you don’t get the same rise. But Montreal bagels tend to be flatter anyways compared to the cakier ones from nyc.
@@urbanfarmandkitchen I would like to upload a picture before and after so you know what I’m talking about it was very good before I put it in honey water
Are you using Active Dry Yeast or Quick Rise?
Dry active but you can use instant and just mix it in with the dry ingredients.
@@urbanfarmandkitchen Thank you. And you mentioned to add yeast twice under the list of ingredients. I think that should read 1 tsp salt instead of "1 tsp yeast".
Good eye! Fixed it. Thanks.
Hello! Is it 450C with convection or conventional oven?
It's 450F not C and conventional.
@@private-ayearintheurbangar6540 thanks!
These bagels are the real deal Montreal bagels. I was shocked how authentic they tasted.
Other recipes I use call for an ice bath after the boil process... is there a reason you don’t do that step?
I've personally never seen that, and I'm pretty confident that the folks at Fairmont Bagel and St Viateur Bagel in Montreal don't do it. I've seen them scoop the bagels out of the hot water, into the sesame seeds and other toppings, then onto the boards and into the oven. They do not do ice baths and neither do I.
@@urbanfarmandkitchen OK cool good to know ...that’s one less step now ... breadTopia is where I learned to make bagels and they do an ice bath though they do a cold ferment overnight with the dough so I don’t know if that plays into it
I don't think you need to kneed it if you put it in the mixer
It is my recommendation to finish kneading by hand. But of course, you do what you like.
Can you give the recipe in grams? I googled and I hope I'm getting it correct. 2¼ tsp yeast = 17.5g fresh yeast, 4 tbsp sugar = 50g sugar, 1 tsp salt 6g salt, 2 tbsp oil = 27g oil.
if using fresh yeast double the amount!
@@paulford1249 thanks
And I thought Montreal bagels includes egg and malt powder? Your recipe doesn't have that?
No, my recipe doesn’t use eggs or malt powder.
New York bagels are boiled as well. That's not where the difference lies.
beautiful jewish recipe.
They don’t need to relax, you can just roll them after you cut them. The honey water bath will the “rising” for you. But still nice looking bagels.
If you don’t let the gluten rest then they will spring back when you roll them right away. Bagel dough is a low hydration dough and doesn’t have much give. Letting them rest for a few minutes allows them to keep their shape when rolled out.