one of the main reasons I tried this one is because I can’t get the real, good stuff here in Moscow (nor in Sweden). That’s why I make my own and take the time to experiment.
I love bread, and I can never resist a warm sesame bagel with plain cream cheese and strawberry jam!
Although the bagel originated in Poland, Canadians definitely know how to make their bagels special. Traditional bagels from Poland are prepared without any sugar, while Canadians (or more specifically in Montreal) prepare their bagels in sweetened water using either honey or maltose. These bagels pair great with both savoury and sweet toppings. Since the majority of my relatives live in Quebec, I’ve enjoyed my fair share of real Canadian bagels.
And just like with all the other recipes I test in my home kitchen, one of the main reasons I tried this one is because I can’t get the real, good stuff here in Moscow (nor in Sweden). That’s why I make my own and take the time to experiment.
I have tried boiling bagels with both maltose and honey and find they taste identical, including the texture. So just use whichever ingredients are easiest for you.
Makes eight 8 cm bagels
- 2 teaspoons active dry yeast
- 1 ½ tablespoons (4 ½ teaspoons) granulated sugar
- 360 ml warm water
- 350 g all-purpose flour
- 150 g whole wheat flour
- 1 ½ teaspoons salt
- 2/3 cup maltose/clear unflavoured honey
- Water for boiling bagels
For bagels with toppings:
- Sesame seeds (or whichever toppings you like)
- Milk for brushing
- Standing mixer with dough hook attachment
Stir together warm water, sugar, and yeast. Let sit until foamy, about 5-8 minutes.
Attach a dough hook and combine flours and salt in standing mixer bowl. Make a well in the middle and pour in the yeast and sugar mixture. At medium-low speed, let standing mixer knead dough and scape off any dry bits from the sides of the bowl as it runs. Keep it running until a smooth, elastic dough is formed, about 10 minutes.
Use a dough scraper to remove dough and lightly brush the bowl with oil. Return dough to bowl and turn to coat. Cover dough with a damp cloth and let it proof in a dry, warm place for about an hour or until the dough has doubled in size. Punch the dough down once and let rest for 10 minutes to relax its gluten.
Remove dough from bowl to a work counter. (The dough should be very elastic and smooth enough that you don’t need extra flour to dust the workspace with.) Divide dough into 8 even pieces. Shape each piece into a round by using your palm to roll it in a circular motion lightly against the work counter. Repeat for the rest of the dough.
Using a spatula or any kitchen tool with a round handle end/top that’s approximately 1 cm-1.5 cm diameter, gently press the centre of each dough ball to form a ring. Repeat with remaining pieces.
Stretch dough with your fingers to form a bagel shape and line the prepared pieces on a non-stick baking sheet. (You should be able to fit all 8 pieces on one baking sheet/tray.) Cover with a damp kitchen cloth and let them rest for another 10 minutes.
Meanwhile, preheat your oven to 220º C.
Add water to a large pot and add maltose/honey. Bring to boil. Use a slotted spoon to lower the bagels into the water. (I boil 3 at a time.) Reduce heat if needed. Boil each side of the bagel for about 1-1.5 minutes, then flip over and repeat. The longer you cook them, the chewier they will get.
Use a slotted spoon to remove the bagels from the water and place them onto a prepared (non-stick) baking sheet, keeping about 2 cm space between.
For plain bagels, bake for 15-20 minutes or until golden brown. Let them cool on a cooling rack before splitting them in half. You may also cut them ahead of time and freeze for later use.
For bagels with toppings, lightly brush bagel tops with milk and sprinkle sesame seeds or other additions on top. Bake for 15-20 minutes or until golden brown.