Montreal-Style Bagels Using the Bread Machine

READY IN: 2hrs 10minsYIELD: 12 Large Bagels


  • 1 12 cupswarm water (not hot)
  • 2 14 teaspoonsactive dry yeast
  • 5tablespoonsgranulated sugar
  • 3tablespoonscanola oil
  • 1largeegg, slightly beaten
  • 1tablespoonliquid honey
  • 4 12 cupsall-purpose flour, unbleached
  • 1teaspoonsalt (i make a well on top of the flour where I put the salt so as not to disturb the yeast)
  • 16cupsboiling water
  • 13 cuphoney
  • 34 cuppoppy seeds or 3/4cupsesame seeds

    Serving Size: 1 (426) g

    Servings Per Recipe:12

    Calories: 310.4

    Calories from Fat 72 g 23 %

    Total Fat 8.1 g 12 %

    Saturated Fat 0.9 g 4 %

    Cholesterol 15.5 mg 5 %

    Sodium 214.2 mg 8 %

    Total Carbohydrate53 g 17 %

    Dietary Fiber 3.2 g 12 %

    Sugars 14.8 g 59 %

    Protein 7.3 g 14 %


  • Put 1.1/2 cups of warm (not hot) water into the bread machine.
  • 2.1/4 tsps of active dry yeast.
  • let sit for a couple of mins until you start to see swelling of the yeast and possibly some foaming.
  • Add 5 tablespoons (yes its alot) of granulated sugar.
  • 3 tablespoons of canola oil.
  • 1 large egg slightly beaten.
  • 1 tablespoon of liquid honey.
  • 4 1/2 cups of all purpose, unbleached flour.
  • 1 tsp salt (i make a well on top of the flour where I put the salt so as not to disturb the yeast).
  • Place machine on dough setting.Check once it starts to agitate after a couple minutes as the weather and humidity effects the amount of water/flour required.If the dough looks too dry add a tablespoon of water and if wet add tablespoon of flour until the consistency is right.
  • Once the dough is ready divide into 12 equal parts for large bagels.We just made a ball and stuck a thumb through to make the hole.Hubby doesn’t like a large hole as if you are making a sandwich stuff falls out.Personal preference as traditional Montreal bagels have a large hole.You can also make an 8 to 10 inch rope and curve each end pressing together to make a bagel shape.Make sure both ends are firmly stuck together or they will come apart when you boil them.I did both the first time and really couldn’t tell them apart.The ball method was the easiest and fastest.
  • then put the dough bagels on two cookies sheets with parchment paper and let them rise for 45 minutes.If the kitchen is cool I put the oven on for a minute or two at lowest setting, turn it off and then let bagels rise in the oven.
  • Large pot of boiling water.
  • 1/3 cup of honey.
  • poppy/sesame seed.
  • Stir the honey into the boiling water.Preheat oven to 415 degrees.
  • Boil bagels by placing into the pot 2 to 3 at a time, you don’t want them on top of each other.Boil for 45 seconds each side.Remove and let the water drain off onto a clean towel.
  • Dip your bagel into the seeds, both sides and place back on parchment paper.We put the bagels on the parchment paper on our pizza stone or you can use baking sheets.
  • Bake at 415 for 8 minutes, flip then bake for 6 minutes until golden brown.I found the first 8 minutes gave me a very light bagel but that last 6 minutes really darkened them up.Cool on racks.Freeze once cool as they will retain the freshness better.
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