Montreal Style Bagels made with Sour Dough Starter
Please read my notes in the sourdough page on starter and leaven before you begin. You will need to have a mature starter and active leaven before you get going on any sourdough recipe. For this recipe, we going deviate from the tradition Montreal Style and use natural yeast from our leaven. This recipe easy & BTW we get kneading done all at once; yes, you’ll gain a little strength in your arm or get a mixer! I have recently and love it. Side note you’ll also notice I jump back and forth from metric to standard; one because I’m Canadian and two, when I use standard, I use as an approximation; always use metric for accuracy, baking is done by weight, not by volume. So, buy a scale and use measuring utensils with metric & standard scales to help.
Servings: 10 bagels
- Dutch Oven
- 500 gm white organic flour
- 250 gm water
- 2 egg yolks
- 1/4 cup canola oil
- 2 tbsp honey
- 1 tbsp maple syrup
- 1/3 cup honey
- 1/3 cup sesame seeds
- 110 gm active leaven
- 15 gm fine grain sea salt
- Mix Flour, water (hold back 20 gm’s for salt), egg yok, 2 tbsp honey, maple syrup, leaven and oil. Mix well by hand; now let the mixture sit for 20-30 minutes.
- Add Salt, pour remaining water and mix well for a few minutes; again, let the mixture sit for 10- 15 minutes before kneading.
- Kneading, you can knead on the countertop with some flour, adding more when it gets to sticky or folding back on itself in the bowl, your choice. It is important to knead tell the dough is smooth and can retain a nice membrane; you do this by holding your dough up pulling with thumbs in the middle; if it holds without tearing, it's ready!
- Place the dough aside, covered in a warm area; you can place in the oven with the light on. Add water to Dutch Oven and bring to boil. Reduce heat to a simmer and cover.
- Take the dough out and cut into 9 -10 equal portions with a dough knife. Roll dough into about 12-inch portions then twist ends together; make sure to roll the ends together well, you don’t want the bagel to come unseparated.
- Preheat oven to 450 degrees. If you have a pizza stone; place stone in the oven to heat up, nice and hot, 500 degrees, turn back down to 450 when placing the bagels on. If you do not have a stone just use a baking pan either lightly oiled or with some parchment paper.
- Take the lid off Dutch Oven and make sure water is simmering nicely you may have to turn up the heat just a bit to maintain a simmer; add your honey to the water. Place a bagel on large straining spoon and place in water; you can place three bagels in Dutch Oven at a time; let them boil till they rise to the top, then flip and let simmer for another minute.
- Place bagels on a towel-covered board. Have a bowl filled with sesame seeds or nuts of choice. If using nuts crush so they stick to the dough. Drop bagel top in the mixture and then place back on the towel.
- Whether you are using a pizza stone a tray or pan with parchment, sprinkle some cornmeal on the surface before placing the bagels on. Cook at 450 degrees for 25 minutes; let cool and eat. Freeze any you are not eating that day they freeze well.
If you do not wish to use natural starter; replace leaven with of 8 gm’s of yeast.