Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Montreal-style Bagel Recipe
History
The Montreal-style bagel is a typically Canadian snack. However, the origins of this culinary specialty remain little known. According to a first theory, this Canadian recipe was developed by a Jewish baker towards the end of the 17th century. He cooked a small loaf in the shape of a case in order to offer it to John III Sobieski, King of Poland. The goal was to prevent the domination of the Ottoman Empire which had just demonstrated its hegemony. However, this is not enough to explain the arrival of the bagel in Montreal. It seems that this happened with Jewish immigration to the Mile-End district. According to some, Isadore Schlafman is the one who introduced the bagel to Montreal. Others claim that this donut arrived in Canada thanks to Hyman Seligman.
Ingredients and preparation
- To prepare the famous Montreal-style bagels, you need:
- Preparation time: 25 minutes
- Cooking time: 15 minutes
- Number of servings: 12
Ingredients
- 650 g of T55 flour
- 320 ml of lukewarm water
- 70 ml malt syrup
- 60 ml of vegetable oil
- 60 g of sugar
- 2 eggs
- 10 g of dry yeast
- A tablespoon of sugar to activate the yeast
- A teaspoon of salt
- Poppy seeds
- Sesame seeds
For the poaching syrup
- 60 g of honey
- 1 large pot filled with water
Preparation
In the bowl of a food processor, combine the salt, yeast and flour. Add the lukewarm water, egg, sugar, malt syrup and oil. Stir and create a ball. Knead your dough for five minutes until you obtain a homogeneous texture. Form a ball from the dough and place it in a bowl that you have previously oiled. Cover with a cloth and leave to rest for half an hour. Form a sausage on your work surface and separate it into 12 equal-sized portions. Oil your hands before shaping the bagels one by one. Connect the ends of the roll and roll the join under your palm to seal everything. Place the bagels on a floured surface and cover everything with cling film. Let your donuts rest for a quarter of an hour.
For poaching and cooking, preheat your oven to 230°C and place the drip pan previously filled with water on the lower rack. Use parchment paper or silicone paper to line two baking sheets. Sprinkle your plates with sesame seeds (a tablespoon for each plate). Mix the honey with the water in the stewpot and heat over the heat.
Place your bagels in the water using a slotted spoon. Poach four bagels at once. Leave one to two minutes on each side and turn halfway through cooking. Drain your bagels and put them back on the baking sheet, spacing them out. Brown your donuts with the egg and sprinkle with poppy seeds and sesame seeds. Bake for a quarter of an hour and let cool.
What to serve with Montreal-style bagels?
Serve your Montreal-style bagels with a small Caesar salad or a good portion of coleslaw. By opting for this option, you will eat a typically Canadian dish. And why not sprinkle your bagels with a good maple syrup? Spread them with peanut butter or chocolate spread. And besides, if you go to Les Trésors d'Érable, you will get the best spreads from Quebec and Canadian ingredients.
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