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Easy Montreal-Style Everything Bagels | Recipeish | Gustus Vitae

Yield: 6 perfect, Montreal-style bagels.
Time Estimate: 90 Minutes, including 80 unattended.
Storage Notes: Best if enjoyed the same day.
Difficulty: Easy.

Not that well know here in the US, Montreal-style bagels are denser, smaller, a little sweeter, and in our opinion (well, here comes the hate mail) far superior to big, fluffy, NY-style bagel so much more prevalent here in the US.

These deliciously dense bagels are infinitely customizable, and we love them all day long: with a bit of butter or cream cheese for breakfast, made into a sandwich at lunch, or as a salad accent or mop-up for saucy meals at dinnertime. 

Ingredients

    Directions 
    • In a cup, whisk together 1/2 Cup room temperature water, active dry yeast, and 1 tsp Crystallized Honey Cane Sugar. Allow 5 minutes to for the yeast to start its magic - you should start seeing some small bubbles forming at the surface.
    • In a large mixing bowl, combine flour, remaining Crystallized Honey Cane Sugar, and Crystallized Honey Sea Salt, mixing together quickly with a fork.
    • Pour in leavening liquid and butter, and begin kneading, doing so for about 5 minutes.
    • Form into a ball, drizzle a bit of olive oil on and smear to coat, then cover with a damp cloth and allow to stand for 40 minutes.
    • Preheat oven to 395F, and bring large pot of water up to a rolling boil.
    • Divide dough into 6 sections, the roll out into balls.
    • Form into discs, using your thumb to create first an indent, then a hole, in the middle.
    • Carefully work discs onto the silicone bagel molds, like these handy ones from Lékue, one at a time.
    • Cover molds with the damp cloth again, and allow a further 20 minutes for them to rest.
    • Pour baking soda into the boiling water, stirring briefly to distribute.
    • Working one at a time, lower molds into the boiling water for about 10 seconds, then remove and allow to drain.
    • Place 6 drained molds on a baking tray, and dust 3 generously with Everything But The Brooklyn Bagel Seasoning, and the other 3 with Everything But The Garlic Bread Seasoning.
    • Pop the tray in the oven for 15 minutes.
    • Rotate, cooking for another 5-10 minutes, or until tops are well browned but before any of the Bagel or Garlic Bread seasoning begins to burn.
    • Remove and allow to cool for 5 minutes, then slide off the silicone molds.
    • Serve 'em as you like 'em! We love these straight out of the oven, served simply with couple big dollops of cream cheese.
    If you'd like to check out these handy bagel molds, head over to Lékue USA, and while you're at it, take 20% off with code 'GV20'.