Soft And Chewy Montreal Style Bagels The Best For Sandwiches Recipes

SOFT AND CHEWY MONTREAL-STYLE BAGELS - THE BEST FOR SANDWICHES!

Steps:

• Place all 4 dry ingredients in a large mixing bowl.
• Attach dough hook and turn on the start mixing dry ingredients.
• If any extras are desired in the bagels like chopped green onion or roasted garlic, now is the time to add them. Use about 1/3 - 1/2 cup.
• Slowly add the 3 cups of warm water.
• Dough should look and sound sticky and should not be rising too much on dough hook. If dough is rising too much add a little more water. If dough hook is not engaging the dough much or if the dough sounds 'sloshy' add a bit more flour.
• let mixer knead dough for 10 minutes.
• Dough should not stick to the bowl at the sides or bottom, add 1 tablesoon at a time of flour until dough is not sticking in the bottom middle of bowl.
• Turn out on to the floured counter.
• Knead by hand for a few minutes.
• Place in large bowl with plastic wrap over the top.
• Let rise about an hour.
• (If you would like to mimic a professional proofer which can rise this dough perfectly in 45 minutes -- : Boil a small pot of water on the stove top. Place on bottom of oven and make room for large bowl of dough at top of oven. close oven door and you've created your own steam chamber proofer!).
• After this the dough will be doubled or tripled in size.
• Pull out of bowl and smack down on your floured counter.
• Now using a pastry scraper and a kitchen scale, cut the dough and weigh out 12 approximately 5 oz. pieces.
• wrap each into a ball as you weigh it and place under plastic wrap.
• wait for a few minutes to let balls get slightly puffy and form bagels out of them.
• holding the ball with both hands, push your thumbs through the middle of the ball, push your two index fingers into the hole and rotate quickly, stretching the bagel. place each on a cooking spray covered large pan, leave 2" around all bagels. (I use 2 large round pizza pans).
• when all bagels are made and on pans, place back in proofer (you will need to reboil water and then replace) or let rise under plastic wrap in a warm room. This usually takes 15-20 minutes.
• Get 4 quarts of water in a large 6 quart pot on the boil. (optional: add 1 T of baking soda to the water for more depth in color and taste, or try adding 2 T of honey to the water for a sweet touch).
• Pre-heat oven to 350 deg F. (remove small pot if you made a proofer and adjust racks so that 2 racks are at the top of the oven.).
• Place bagels, 3 at a time upside down in the boiling water for only 15-20 seconds, then turn over and repeat on other side. For turning I use what is called a 'spider' or large, round, slotted spoon.
• remove bagels from water and slide off on to a clean kitchen towel or flour sack for drying.
• When all bagels have been boiled, apply cooking spray to large pans and place bagels on pans. Brush lightly with egg white wash (1 egg white plus 1 T water) if you want to apply seeds such as sesame or poppy.
• No egg wash is needed if you want to top with any kind of cheese, simply sprinkle all over the tops.
• Bake for 30-40 minutes, switching pans on racks and front to back at about 15 minutes.
• Tops should be deep golden brown.

MONTREAL BAGEL RECIPE

Steps:

• HEAT OVEN TO 425F/217C. [for mini bagels, heat oven to 450F/232C]. Line a large pan or two smaller ones with parchment paper.
• MAKE DOUGH BY HAND: To use mixer instead, Note 2. In large bowl, mix warm water, sugar and maple syrup. Add yeast and let sit for 5 minutes. It will froth up a bit. Stir in egg, oil, salt and flour until dough begins to come together. Pull dough onto a sheet of parchment on the counter or a cutting board, lightly dusted with flour. Begin kneading, adding up to an extra 1/2 cup/62g of flour until the dough is no longer sticky. Knead for about 12 minutes. Here's a video on how to knead dough. The dough will lighten up a bit in color.
• REST DOUGH: Cover smooth dough with a bowl and let it rest for 10 minutes.
• SHAPE BAGELS: Cut dough into 12 equal parts for regular bagels (or 24 for mini bagels). Roll each piece on a lightly floured surface into a log 8-10 inches long (20-25cm). Curve each log into a bagel shape, overlapping 1-2 inches (2.5-5cm). Roll the overlapped part on the counter to smooth it or just pinch the dough together. No need for perfection - mis-shaped bagels are just fine. The dough will puff up when boiled.
• LET BAGELS REST FOR 10 MINUTES. While they are resting, put sesame seeds in a bowl. And Fill a large pot or frying pan with about 2 1/2 to 3 liters of water, add brown sugar or honey and bring to a boil. Lower heat to simmer.
• BOIL BAGELS: Put in 3-4 bagels at a time and boil for 45 seconds. Flip over and boil another 45 seconds. Remove to drain on a paper towel.
• DIP IN SEEDS: Don't wait too long to dip each bagel in seeds (top, bottom, sides) and place them in a single layer in the prepared pan(s).
• BAKE: Bake bagels for 8 minutes. Turn over, then bake another 6-8 minutes until a light golden brown. A total of 14-16 minutes, depending on how hot your oven is. If doing a second batch, they will bake quicker. Cool on a rack. For mini bagels, Note 3.

MONTREAL BAGELS

Steps:

• In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. Stir in the whole egg, the yolk, oil and 1/2 cup honey, and mix well.
• Add the 5 cups flour, and mix until the dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook), and knead to form a soft, supple dough. Add a bit more flour as needed to prevent dough from getting too sticky.
• When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. (See note.)
• Let the dough rest about 20 minutes. Punch it down, and divide into 18 equal portions. Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Cover, reduce the heat, and allow to simmer while preparing the bagels.
• Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8- to 10-inch coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. This locks the ends together and must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet.
• Preheat oven to 450 degrees. Bring the water back to a boil and remove the lid. Have bowls of poppy seeds and sesame seeds nearby.
• When the water is boiling, use a slotted spoon, and add three bagels to the water. As they rise to the surface, turn them over, and let them boil an additional minute before removing them and quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of three until all have been boiled and seeded.
• Arrange the boiled bagels on a baking sheet, and bake on the lowest rack of oven until they are medium brown, approximately 25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen.