Ok guys, today I’m so excited to share with you my new and *finally* perfected recipe for sourdough Montreal bagels. Or, at least, Montreal-style bagels, since this is my own creation.
Some of you know that years ago I had the privilege of perfecting a bagel recipe for the coffee shop I worked at during that time. The result was hundreds… no, thousands of bagels (made by yours truly), which made their way into the coffee shop, into my house, and onto my blog.
Yeast bagels vs. sourdough bagels
The only thing unique about the bagels I made before compared to this recipe is that they were made with dry active yeast rather than natural, fermented leaven (sourdough starter). Honestly, I love making bagels both ways, but I’m sooo excited to share this method with you because… Even though my other recipe is “faster,” this one feels faster, and it has some benefits that regular bagels don’t have. I’ll explain why in a moment.
Why I love this recipe
I love my old bagel recipe, which is made with yeast and can yield fresh, delicious bagels in just 2 hours. The reason I love this recipe, however, is that it not only yields the rich flavour and benefit of sourdough, but I can mix the dough up the night before, let it sit all night long, and then the bagels are ready to shape and boil immediately when I wake up in the morning. This way, I can make fresh bagels first thing in the morning, with what feels like very little work!
The process of making yeast bagels
Yeast bagels are made by combining the dough ingredients with yeast, and then allowing them to rise for only 1 hour. After that, the bagels are shaped, allowed a brief rising time, and then poached in boiling water before they get coated in toppings and baked.
What are some great yeast bagel recipes?
If you love baking with yeast, check out the following recipes! These bagels are delicious and can be made from start to finish in as little as 2 hours!
- Montreal Style Bagels
- Everything Bagels
- Asiago Black Pepper Bagels
- Jalapeńo Cheddar Bagels
- Cranberry Cinnamon Bagels
- Spicy Chipotle Cheddar Bagels
- Chocolate Cherry Bagels
- Parmesan Sage Bagels
The process of making sourdough bagels
The process of making sourdough bagels is that instead of using yeast, you use “Wild yeast” (Sourdough Starter). Wild yeast is a live culture that is caught from the air which allows water and flour to ferment over time, producing gas bubbles, which cause your bread to rise. This is the old-world traditional way to make bread, which frankly develops a lot more flavour into the dough (since the process of fermentation takes much longer than it takes regular yeast dough to rise). The fermentation also breaks down some of the components of wheat which are hard for humans to digest, making sourdough breads (and bagels!) easier for your body to process and benefit from their qualities.
When I say “Sourdough takes longer,” this is what I mean: Traditional yeast doughs often only take 1 hour for the first rise. Sourdough breads can take anywhere from 3-12 hours, depending on the temperature and humidity of your home.
What are Montreal bagels?
Montreal bagels are, to my understanding, the most famous bagels in Canada. They were brought here by Jewish communities who immigrated from Poland. They are a slightly honey-sweet bagel covered in sesame seeds, which get beautifully toasted as the bagels bake in hot ovens.
How to get your sourdough Montreal bagels to rise perfectly
Sourdough Montreal bagels need, like all breads and bagels, time to rise. That said, perfectly risen bagels require more just time: they need a good, active, healthy sourdough starter. To make sure your starter is good for making these bagels, make sure you feed it 8-12 hours before you want to use it, and ensure that it is doubling (or even tripling) its volume before you add it to your dough.
If you don’t want to try making your own starter, you can always pick up a sourdough culture here.
What makes the bagel texture chewy
Most bagels are made with a very stiff dough, and they are boiled in water before they are baked. Most of the second rise, in fact, is finished in the boiling hot water! This process is what allows for that famous, chewy texture to be achieved.
In the case of Montreal bagels, the dough is also a little extra chewy because of the addition of honey.
What makes a bagel sweet?
I guess I should start by saying that not all bagels are sweet; however, these Montreal style bagels are slightly sweet by the addition of honey to the dough and more honey to the poaching syrup in which the bagels are boiled before they are baked. Some bagels are sweet because of a unique recipe’s additions of sugar, raisins, or blueberries, etc.
Are sourdough bagels healthier than regular bagels?
Sourdough bread and bagels are made with a process called fermentation. This is a process that allows a lot of what is hard for your system to digest in wheat to be “pre-digested,” or “broken down” so that your body can handle those grains more easily.
In conclusion, yes, they are “better for you”; however, they are still grains. So naturally, moderation is essential!
How long are fresh bagels good for?
Bagels only maintain their “Fresh” quality on the day they are made, but since they are so wonderful toasted, they will still hold up for a good 5-7 days after you make them in a temperature controlled environment (excessive heat and humidity may cause the bagels to spoil sooner).
How to store homemade bagels:
To keep my bagels tasting fresh, I usually make a whole bunch of them and throw them in the freezer to pull out whenever I want them. Homemade bagels will freeze well in a sealed bag or container for up to 6 months.
Step by step photos and bagel recipe instructions:
If you want to see what more of this process looks like, check out my Montreal Style Bagel recipe for step by step images of the process of making yeast bagels. While the method is not exactly the same, the way everything looks in process is very similar, and I think you will find those images very helpful!
Used in this recipe:
- Stand mixer (optional)
- Mixing bowls
- Stir spoon
- Measuring cups and spoons
- Kitchen scale
- Bench scraper or sharp knife (for dividing the dough)
- Large pot
- Pastry brush
- Parchment paper
- Baking trays
Sourdough Sesame Bagels
This recipe is simple to make oh-so-delicious! Similar to Montreal Style Bagels, these sesame topped bagels are boiled in honey water for a touch of sweetness and a bit of extra shine.
Ingredients
- 1-1/2 cups lukewarm water
- 1 cup active sourdough starter
- 2 Tbsp oil (I used olive oil)
- 2 Tbsp honey
- 1/2 Tbsp molasses
- 1 tsp salt
- 5 cups (700g) flour
Poaching syrup:
- 8 cups water
- ¼ cup honey
Topping:
- 1 large egg beaten
- 1 c raw sesame seeds
Instructions
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In a large mixing bowl, or the bowl of an electric stand mixer, combine the water, starter, oil, honey, molasses, salt and flour. Knead by hand or with the dough hook until smooth, about 10 minutes (the dough will be very stiff). Cover, and allow to ferment at room temperature for 8-12 hours (overnight).
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Turn the dough out onto and unfloured work surface and divide into 12 equal portions. Roll each piece of dough into a 12"-18" rope, and pinch the ends together (with a 1-2" overlap) to seal. The hole in the middle of the bagels should be large enough to snugly fit a golf ball inside. Set the shaped bagels onto a lightly oiled or parchment lined cookie sheet. Allow them to rise 30 minutes*.
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Meanwhile, in a large pot, bring 8 cups of water to a boil. Stir in the honey, and then boil the bagels for 1 minute per side after they begin to float. Remove from the water with a large round slotted spoon.
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Brush with beaten egg and dip in sesame seeds or sprinkle generously on top.
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Bake at 425 degrees F for 25-30 minutes or until golden brown. Cool on wire racks.
Recipe Notes
*Regarding the 30-minute rising time after the bagels have been shaped:
These bagels will still turn out with no rising time between shaping the bagels and boiling them. The key is to make sure that they float before you start timing how long you leave them in the boiling water.
Allowing the bagels to rest 30 minutes before you boil them will ensure that they float more quickly, and it will also prevent the texture of the bagels from being negatively affected by extra time in the water.
I want to hear from you:
What kind of bagels should I make next? Spoiler alert, Everything Bagels are next on the blog! (Check out my Everything Bagel Seasoning Recipe to get yourself ready for that). Beyond that, however… what’s your favourite kind? And should we do sourdough, or regular yeast bagels for your suggestion? Let me know in the comments!
As always, if you make these bagels, please tag me in your photos on Instagram @naomicakesofficial – I completely love seeing the beautiful things you make!
Bye for now,
Naomi
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Perfectly chewy and delicious and easy. Loved them. Thank you
Thanks so much for the comment; I’m so glad you enjoy these bagels!