Ingredients with Measurements:
- 4 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1/4 cup barley malt syrup
- 1/4 cup baking soda
- 1 egg white, lightly beaten
Special Equipment Needed:
- Stand mixer
- Large bowl
- Baking sheet
- Slotted spoon
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast.
2. Add the warm water, vegetable oil, and honey, and mix until the dough comes together.
3. Knead the dough for 8-10 minutes, or until it is smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise for 1 hour.
5. Preheat the oven to 425°F.
6. Punch down the dough and divide it into 8 equal pieces.
7. Roll each piece into a ball and then poke a hole in the center with your finger.
8. Place the bagels on a baking sheet lined with parchment paper.
9. In a large pot, bring the barley malt syrup and baking soda to a boil.
10. Reduce the heat to a simmer and add the bagels, a few at a time.
11. Simmer for 1 minute per side, then remove with a slotted spoon and place back on the baking sheet.
12. Brush the bagels with the egg white and bake for 20-25 minutes, or until golden brown.
Time:
Preparation Time: 1 hour and 15 minutes
Cooking Time: 25 minutes
Temperature: 425°F
Serving Size: 8 bagels
Nutritional Information: TBD
Substitutions for Ingredients
- All-purpose flour: whole wheat flour or gluten-free flour blend
- Vegetable oil: melted butter or coconut oil
- Honey: maple syrup or agave nectar
- Barley malt syrup: molasses or brown sugar
Variations:
- Add 1/4 cup of sesame seeds, poppy seeds, or dried onion flakes to the bagels before baking.
- Substitute the barley malt syrup with honey or maple syrup for a sweeter flavor.
Tips and Tricks:
- Make sure the water is warm, not hot, when adding it to the dough.
- Let the dough rise in a warm, draft-free area for best results.
- Boil the bagels for 1 minute per side for a chewy texture.
Storage Instructions:
Store the cooled bagels in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Wrap the bagel in a damp paper towel and microwave for 30 seconds, or until warm.
Presentation Ideas:
Serve the bagels with cream cheese, butter, or jam.
Garnishes:
Sprinkle the bagels with sesame seeds, poppy seeds, or dried onion flakes.
Pairings:
Pair the bagels with smoked salmon, cream cheese, and capers.
Suggested Side Dishes:
Serve the bagels with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the dough is too sticky, add more flour, 1 tablespoon at a time.
- If the dough is too dry, add more water, 1 tablespoon at a time.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Wash your hands before and after handling the dough.
Food History:
Montreal-style bagels are a type of boiled bagel that originated in Montreal, Canada. They are made with honey or malt syrup and are boiled in a mixture of water and baking soda before being baked.
Flavor Profiles:
Montreal-style bagels are slightly sweet and chewy, with a crisp exterior.
Serving Suggestions:
Serve the bagels with cream cheese, butter, or jam.
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Region: Canadian