- 1 1/2 cups warm water
- 65g granulated sugar
- 3 tbsp canola oil
- 8g active dry yeast
- 2 large eggs, 1 is for the dough and 1 is for egg was
- 2 tbsp maple syrup
- 630g all purpose, unbleached flour + 20-30g extra if dough is too wet.
- 1 tsp salt
- 1 cup sesame seeds (or poppy)
- 22 cups of water
- 1/2 cup honey
Combine water, sugar, oil, yeast and 1 egg in mixer and whisk until yeast is dissolved.
Add 150g of flour and continue to whisk until wet batter is formed.
Switch to dough hook and add the rest of the flour. If the dough isn’t tight enough add the extra flour. I use a total of about 650g of flour overall.
Mix with dough hook for 10 min on medium.
Remove dough from mixer and kneed by hand for 2 minutes until firm, smooth ball is formed.
Cover with a bowl on the counter for 10 min
I like my bagels a little thinner than usual so I divide the dough up into 60g balls. I can get about 18-19 balls from this recipe.
Take each ball and roll out to 9″ length and make ring. Make sure to pinch the ends together well otherwise they can separate when boiling, but also note that the dough really puffs up after they are boiled so don’t worry about the shape too much.
Let the shaped dough rise for 30 minutes
About five minutes before your dough is finished rising, fill a large pot with water (22 cups of water) and stir in the honey. Bring that to a boil.
Preheat oven to 425 degrees F and line two baking sheets with parchment paper.
Boil your bagels by placing them in the pot (3-4 at a time, you don’t want them to be on top of one another), and boil for 45 seconds on each side (90 seconds total). Remove and let the water drain off onto a clean towel or paper towel.
In a small bowl whisk your egg and pour your seeds on a small plate.
Dip your bagel in the egg wash and then coat both sides in the seeds. Note, the bagels tend to get very dark in areas where they are not covered with seeds. If you are not covering them with seeds, keep an eye on them in the oven to make sure that they don’t burn.
Bake at 425 for 8-10 minutes (they should be starting to get golden brown on the side touching the baking tray), then flip and bake another 6-8 minutes (until completely light, golden brown).
Cool the bagels on a cooling rack.
Slightly modified from http://mysecondbreakfast.com/montreal-bagels-recipe/