you can’t beat these bagels hi I’m Rebecca Brayton and welcome to
Rebecca Brayton and welcome to
Rebecca Brayton and welcome to watchmojo.com and today we’ll be showing
watchmojo.com and today we’ll be showing
watchmojo.com and today we’ll be showing you how to make montreal-style bagels at
you how to make montreal-style bagels at
you how to make montreal-style bagels at home for this you’ll need a cup and a
home for this you’ll need a cup and a
home for this you’ll need a cup and a half of warm water two and a quarter
half of warm water two and a quarter
half of warm water two and a quarter teaspoons of yeast four tablespoons of
teaspoons of yeast four tablespoons of
teaspoons of yeast four tablespoons of white sugar
white sugar
white sugar one and a quarter teaspoon of salt one
one and a quarter teaspoon of salt one
one and a quarter teaspoon of salt one tablespoon of honey 2 tablespoons of
tablespoon of honey 2 tablespoons of
tablespoon of honey 2 tablespoons of beaten egg three tablespoons of
beaten egg three tablespoons of
beaten egg three tablespoons of vegetable oil 1 teaspoon of multipad ER
vegetable oil 1 teaspoon of multipad ER
vegetable oil 1 teaspoon of multipad ER six to seven cups of bread flour another
six to seven cups of bread flour another
six to seven cups of bread flour another quarter cup of honey and a cup and a
quarter cup of honey and a cup and a
quarter cup of honey and a cup and a half of either sesame seeds or poppy
half of either sesame seeds or poppy
half of either sesame seeds or poppy seeds start by preparing your workspace
seeds start by preparing your workspace
seeds start by preparing your workspace line two baking sheets with parchment
line two baking sheets with parchment
line two baking sheets with parchment paper and set them aside now whisk
paper and set them aside now whisk
paper and set them aside now whisk together the warm water and the yeast in
together the warm water and the yeast in
together the warm water and the yeast in a bowl if you’re using a stand mixer be
a bowl if you’re using a stand mixer be
a bowl if you’re using a stand mixer be sure to use that bowl and then leave it
sure to use that bowl and then leave it
sure to use that bowl and then leave it for 2 to 3 minutes until the yeast has
for 2 to 3 minutes until the yeast has
for 2 to 3 minutes until the yeast has dissolved
when that’s ready stir in the sugar salt
when that’s ready stir in the sugar salt honey egg oil mulch outer and six cups
honey egg oil mulch outer and six cups
honey egg oil mulch outer and six cups of the flour
next knead the dough for 10 to 12
next knead the dough for 10 to 12 minutes or until the dough is stiff and
minutes or until the dough is stiff and
minutes or until the dough is stiff and smooth you may need to add more flour
smooth you may need to add more flour
smooth you may need to add more flour but do so gradually for this step you
but do so gradually for this step you
but do so gradually for this step you can either use a stand mixer with a
can either use a stand mixer with a
can either use a stand mixer with a dough hook attachment or you can do it
dough hook attachment or you can do it
dough hook attachment or you can do it by hand
when the dough is ready cover it with
when the dough is ready cover it with plastic wrap and allow it to rise for 10
plastic wrap and allow it to rise for 10
plastic wrap and allow it to rise for 10 minutes
now turn out your dough onto a work
now turn out your dough onto a work surface and separate it into 16 equal
surface and separate it into 16 equal
surface and separate it into 16 equal portions then roll each of those
portions then roll each of those
portions then roll each of those portions into a thin rope and form it
portions into a thin rope and form it
portions into a thin rope and form it into a ring
now leave your bagels on your prepared
now leave your bagels on your prepared baking sheets and allow them to rest for
baking sheets and allow them to rest for
baking sheets and allow them to rest for about 12 to 15 minutes or until they’re
about 12 to 15 minutes or until they’re
about 12 to 15 minutes or until they’re slightly puffy
while those are resting pre-heat your
while those are resting pre-heat your oven to 450 degrees and fill a soup pot
oven to 450 degrees and fill a soup pot
oven to 450 degrees and fill a soup pot or a Dutch oven about 3/4 of the way
or a Dutch oven about 3/4 of the way
or a Dutch oven about 3/4 of the way full with water then add the quarter of
full with water then add the quarter of
full with water then add the quarter of a cup of honey and bring that to a boil
once your water boils reduce it to a
once your water boils reduce it to a simmer and then prepare your workspace
simmer and then prepare your workspace
simmer and then prepare your workspace lay down paper towel on the counter for
lay down paper towel on the counter for
lay down paper towel on the counter for the bagels to drain now add your bagels
the bagels to drain now add your bagels
the bagels to drain now add your bagels to the water a few at a time and boil
to the water a few at a time and boil
to the water a few at a time and boil them for about 2 minutes each turning
them for about 2 minutes each turning
them for about 2 minutes each turning them at about the 1-minute point and
them at about the 1-minute point and
them at about the 1-minute point and then when they’re done remove them and
then when they’re done remove them and
then when they’re done remove them and place them on the paper towel to drain
now place the sesame seeds or poppy
now place the sesame seeds or poppy seeds in a shallow dish and roll each
seeds in a shallow dish and roll each
seeds in a shallow dish and roll each bagel through one of the seeds and place
bagel through one of the seeds and place
bagel through one of the seeds and place them back on your prepared vacation
place them in the oven and immediately
place them in the oven and immediately lower the temperature to 425 bake them
lower the temperature to 425 bake them
lower the temperature to 425 bake them for about 12 to 15 minutes or until
for about 12 to 15 minutes or until
for about 12 to 15 minutes or until they’re lightly golden brown then turn
they’re lightly golden brown then turn
they’re lightly golden brown then turn them over and bake them for an
them over and bake them for an
them over and bake them for an additional three to five minutes
when they’re done transfer your bagels
when they’re done transfer your bagels to wire racks to go over 15 minutes and
to wire racks to go over 15 minutes and
to wire racks to go over 15 minutes and then dig in traditional montreal-style
then dig in traditional montreal-style
then dig in traditional montreal-style bagels are baked in a wood-burning oven
bagels are baked in a wood-burning oven
bagels are baked in a wood-burning oven but these homemade ones are almost as
but these homemade ones are almost as
but these homemade ones are almost as good and great with some cream cheese
good and great with some cream cheese
good and great with some cream cheese and lox
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