Easiest Way to Cook Perfect Montreal Bagels (Better then New York's!)

Montreal Bagels (Better then New York's!). Predictably, New York has declared itself the authority on rolls with holes. The city does make great bagels. It's not from the eggs which partially differentiate Montreal bagels from New York's, but from honey sweetening the.

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modus operandi of Montreal Bagels (Better then New York's!)

1. It's 180 grams of lukewarm water (1 1/2 cups).
2. Prepare 14 grams of active dry or quick-rise yeast (2 packets).
3. Prepare 1 teaspoon of sugar.
4. You need 2 1/2 teaspoons of salt.
5. You need 1 of egg.
6. Prepare 1 of egg yolk.
7. You need 50 grams of olive oil (preferred) or vegetable oil.
8. Prepare 170 grams of honey for the bagels (about 1/2 cup).
9. You need 600 grams of bread flour (preferred) or all-purpose (about 5 cups).
10. You need 110 grams of malt syrup or honey, for boiling the bagels.
11. Prepare of Poppy/ Sesame seeds for topping.

Are Montreal bagels really better than New York bagels? City Room had been hearing about these legendary Montreal bagels What we found: Montreal bagel makers had no problem trash-talking New York bagels, which they found to be too gargantuan and too. Six reasons why Montreal bagels are better than all other bagels. Let's be clear: this is not a schmear campaign against the other cities famed for their boiled bread (we're looking at you New York, and sort of glancing sideways at you, Chicago), but rather a.

Montreal Bagels (Better then New York's!) step by step

1. Start by proofing the yeast. In a bowl, mix the sugar with the lukewarm water and add the yeast. Let rest for about 10 minutes. (You can skip the waiting if you're using quick-rise yeast).
2. In a large bowl, mix the yeast-sugar mix with the salt, whole egg, egg yolk, olive oil and honey until it reaches a uniform consistency..
3. In batches, pour the bread flour into the wet mixture, and mix. Repeat until the dough is no longer sticky and elasticy. You'll have to use your hands towards the end, and you may not need all the flour. (If you have a electric mixer with a bread hook, you can use it for this step).
4. Lightly grease a bowl, and place the dough inside. Cover with saran wrap and let rest for about 30 minutes to rise. You can also store in the fridge at this point for up to a day..
5. After the dough has risen, punch down, and separate into 18 equal sized pieces (~60 grams each). For each piece, roll it into a cylinder, and pull it out so that it's about 10 inches long. Push the ends together, and roll between your fingers to seal. (I would recommend a larger middle hole then my photo suggests).
6. Cover your bagels with a damp tea towel, and allow them to rest for 15-20 minutes. While resting, prepare the boiler for the next step..
7. Fill a large pot with several inches of water, and heat on the stove, mix in the malt syrup or honey and allow it to come to a boil. Drop the bagels in small batches in the water (3-4 per batch) and cook for around 1 minute per side..
8. Once finished boiling, take the bagels out of the pot and add toppings (sesame or poppy seeds). Move to a parchment lined baking tray.
9. Cook at 230C (450F) for 25 minutes. Move from the baking trays to a cooling rack, and serve while warm. Enjoy!.

Today New York and Montreal bagels are so different that they barely qualify as the same species. New York bagels are bigger, more pliable (New York City tap water has very low levels of calcium carbonate and magnesium, which produces softer gluten), and salty. Everyone knows that New York bagels are the best, right? A just-opened bagel store in New York called Black Seed Bagels has reignited the debate over the home of the best New York-style bagels are soft, chewy and doughy. Why I think Montreal bagels are better straight up I like making sandwiches out of NYC style ones.