How To Make Authentic Montreal Style Bagels In A Wood Oven. This is as close as you're going to get to a St-Viateur Montreal bagel... without going to Montreal. (We really suggest you go to Montreal anyway). The difference between a New York Bagel and a Montreal bagel is pretty huge - and both have their fans, but a Montreal bagel recipe is our favourite. The chew, the hint of smoke from the wood ovens, the indescribably something gained from a dip in boiling honey water...
|Bread flour||1 Kilogram|
|Instant yeast||2 Gram|
|Dry malt extract||9 Gram|
|Warm water||465 Gram|
|Vegetable oil||12 Milliliter|
|Sesame seeds||100 Gram|
1. Mix together dry ingredients and wet ingredients separately.
2. Mix wet ingredients into dry, and combine into a ragged dough.
3. You can use a stand mixer for this, but it will put a strain on all but the strongest of home units.
4. Knead the dough on an unfloured surface for 12-15 minutes until smooth and elastic.
5. This will be a fairly dry dough.
6. Cover dough and lest rest on the bench for 45 - 60 minutes.
7. Pre heat oven to 235ºC (450ºF).
8. Just before shaping the dough place a large pot of water on to just below a boil; dissolve in honey.
9. Divide dough into approx 100g pieces and shape like in the video on an unfloured surface.
10. Drop the shaped bagels onto a floured surface and cover as you shape more.
11. Gently 'boil' the bagels in the honey water for 3-5 minutes - don't overcrowd the pot.
12. After boiling, transfer to a sheet tray, and then dip in sesames seeds to coat both sides.
13. After coating in sesame seeds transfer to your parchment covered baking tray.
14. Bake for 15 minutes or until done, flipping 2-3 times during the process. These can be baked on a sheet tray or directly on a pizza stone. Baked in a wood oven is the best, though.
15. Serve and Enjoy!