Quebec

Montreal bagels

Smaller, sweeter and denser than New York's, boiled in honey water and covered in sesame.

120 minTime

6 gProtein each

mildSpice

Make it your way

Grandma's wayHoney water boiled bagels thick with sesame, baked very hot.

The original

239kcalsame

6 gproteinsame

2 gfibresame

120minutessame

Montreal bagels.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)4 cups, bread flour if you have it

Instant dry yeast2 tsp

Sugar2 tbsp

Honey2 tbsp for dough, rest for boiling water

Egg1

Cooking oil (vegetable oil)2 tbsp

Salt¾ tsp

Waterabout 3/4 cup, warm

Sesame seeds⅔ cup

5 steps

1Mix flour, yeast, sugar, 2 tbsp honey, egg, oil, salt and warm water into a firm dough. Knead 10 minutes and rest 30 minutes.
2Divide into 12, roll each into a 25 cm rope, wrap around your hand and roll the ends together to seal. Rest 15 minutes.
3Bring a wide pot of water to a boil with the remaining honey. Boil the bagels 1 minute a side.
4Press the wet bagels into sesame seeds on all sides.
5Bake on a stone or heavy tray at 240°C for 15 to 18 minutes, flipping once, until deep golden.

Serve it like this

Serve warm, torn rather than sliced, with cream cheese or smoked salmon. Best eaten the day they are baked.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.