Montreal-Style Bagels Made Easy with Your Bread Machine

My earliest memory of bagels isn’t from a New York deli, but rather a cozy, family-run bakery during a snowy Montreal winter. The scent of warm, slightly sweet dough, mingled with the wood-fired oven’s smoky kiss, always hung heavy in the air. My grandfather, a man of few words but decisive tastes, would take me there every Saturday morning for his everything bagel, toasted and piled high with cream cheese, and my simple bagel with butter. The simple joy of that warm, chewy bagel on a frigid morning is a memory I cherish, and this recipe attempts to bring a bit of that Montreal magic to your kitchen.

Recipe Overview

• Prep Time: 25 minutes
• Rise Time: Overnight in refrigerator, plus 45 minutes
• Cook Time: 14 minutes
• Total Time: 48 hours 10 minutes (including refrigeration)
• Yields: 12 Large Bagels
• Serves: 12
• Dietary Type: Vegetarian

Ingredients

• 1 1/2 cups warm water (not hot)
• 2 1/4 teaspoons active dry yeast
• 5 tablespoons granulated sugar
• 3 tablespoons canola oil
• 1 large egg, slightly beaten
• 1 tablespoon liquid honey
• 4 1/2 cups all-purpose flour, unbleached
• 1 teaspoon salt (see note below)
• 16 cups boiling water
• 1/3 cup honey
• 1 teaspoon baking soda
• 3/4 cup poppy seeds or 3/4 cup sesame seeds, for topping

Note on salt: The recipe suggests creating a “well” on top of the flour to keep the salt away from the yeast until the mixing process begins. This helps ensure the yeast activates properly.

Equipment Needed

• Bread Machine
• Two cookie sheets
• Parchment paper
• Large pot
• Slotted spoon or spider
• Cooling racks
• Pizza stone (optional)

Instructions

1. Prepare the Dough: Pour 1 1/2 cups of warm water (not hot – it should be lukewarm to the touch, around 100-110°F) into the bread machine. Add 2 1/4 teaspoons of active dry yeast. Let this mixture sit for a few minutes, until you see the yeast start to swell and possibly foam. This indicates the yeast is alive and active.

2. Add Remaining Wet Ingredients: Add 5 tablespoons of granulated sugar (yes, it’s a generous amount, contributing to the characteristic sweetness of Montreal bagels), 3 tablespoons of canola oil, 1 large egg that has been slightly beaten, and 1 tablespoon of liquid honey.

3. Add Dry Ingredients: Add 4 1/2 cups of all-purpose, unbleached flour. Create a small “well” on top of the flour and add 1 teaspoon of salt into it. This helps prevent the salt from inhibiting the yeast’s activity during the initial mixing phase.

4. Bread Machine Cycle: Place the bread machine on the dough setting. This setting will mix and knead the dough, then allow it to rise.

5. Check Dough Consistency: After the bread machine starts to agitate the ingredients, check the dough consistency after a couple of minutes. The weather and humidity can affect the amount of water/flour required. If the dough looks too dry, add water one tablespoon at a time, until the dough is the right consistency. If the dough looks too wet and sticky, add flour one tablespoon at a time, until the consistency improves. You are looking for a smooth, elastic dough that is slightly tacky but not sticky.

6. Divide and Shape Dough: Once the dough cycle is complete, divide the dough into 12 equal parts for large bagels. The easiest method is to form each portion into a ball and then poke a hole through the center with your thumb, stretching it to create a bagel shape. Alternatively, you can roll each portion into an 8- to 10-inch rope and curve each end, pressing them together firmly to form a bagel. Ensure the ends are securely joined to prevent them from separating during boiling.

7. First Rise (Refrigeration): Place the shaped dough bagels on two cookie sheets lined with parchment paper. Lightly spray the parchment paper with non-stick spray to prevent sticking. Spray the tops of the bagels with non-stick spray as well. Cover the cookie sheets with cling wrap and refrigerate overnight. This slow, cold fermentation develops flavor and texture.

8. Second Rise (Room Temperature): The next morning, remove the cookie sheets from the refrigerator and let the bagels sit on the counter for approximately 45 minutes. This allows the dough to warm up slightly and rise further.

9. Prepare Boiling Water: While the bagels are undergoing their second rise, bring a large pot of water to a rolling boil. This is the most important stage for achieving that chewy, dense interior of the bagel.

10. Add Honey and Baking Soda to Water: Once the water is boiling, add 1/3 cup of honey and 1 teaspoon of baking soda. Stir to dissolve. The honey adds sweetness and helps the bagels brown, while the baking soda affects the pH of the water, contributing to the bagel’s characteristic texture.

11. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit.

12. Boil the Bagels: Gently remove the risen bagels from the parchment paper, being careful not to deflate them. Place 2 to 3 bagels into the boiling water at a time, ensuring they aren’t crowded. Boil for 1 minute on each side.

13. Drain and Seed: Remove the boiled bagels with a slotted spoon or spider and let the water drain off onto a clean towel. While still wet, dip each bagel into either the poppy seeds or sesame seeds, ensuring both sides are well coated.

14. Bake: Place the seeded bagels back on the parchment paper. You can bake them directly on the parchment paper placed on a pizza stone for even heat distribution, or simply use the cookie sheets. Bake at 425 degrees Fahrenheit for 8 minutes, then flip the bagels and bake for another 6 minutes, or until they are golden brown. Keep a close watch during the final minutes of baking, as they can brown quickly.

15. Cool: Transfer the baked bagels to cooling racks and let them cool completely before slicing and serving. This allows the crumb to set properly.

Expert Tips & Tricks

• Don’t skip the refrigeration: The overnight refrigeration is key for developing the signature chewy texture.
• Honey substitution: While the recipe calls for liquid honey in the dough, maple syrup makes an excellent and delicious substitute.
• Seed Adhesion: For better seed adhesion, you can brush the boiled bagels with a simple egg wash (one egg beaten with a tablespoon of water) before dipping them in the seeds.
• Freezing for Freshness: To maintain optimal freshness, freeze the bagels once they have cooled completely. They can be reheated easily in the oven or toaster.
• Bagel Hole Size: For those who prefer a smaller hole in their bagels (as mentioned in the original recipe), be conservative when stretching the center hole. A larger hole is traditional for Montreal bagels, facilitating more even cooking and a higher surface area for toasting.

Serving & Storage Suggestions

Serve these Montreal-style bagels warm, toasted or untoasted, with your favorite toppings. Cream cheese is a classic choice, but they are also delicious with butter, jam, smoked salmon, or made into sandwiches.

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, thaw the bagels completely and then toast or bake them in a preheated oven at 350°F for 5-10 minutes, or until warmed through.

Nutritional Information

(Estimated per bagel, without toppings)

Nutrient	Amount per Serving	% Daily Value
Calories	310 kcal	N/A
Total Fat	8 g	12%
Saturated Fat	1 g	5%
Cholesterol	16 mg	5%
Sodium	319 mg	13%
Total Carbohydrate	53 g	18%
Dietary Fiber	3 g	12%
Sugars	15 g	N/A
Protein	7 g	14%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend, but you may need to adjust the liquid content, as gluten-free flours tend to absorb more moisture.
• Whole Wheat: Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Everything Bagel Seasoning: Instead of poppy or sesame seeds, use everything bagel seasoning for a savory twist.
• Sweet Variations: Add cinnamon and raisins to the dough for a sweeter bagel.

FAQs (Frequently Asked Questions)

Q: Can I skip the overnight refrigeration?

A: While you can skip it in a pinch, the overnight refrigeration is highly recommended. It allows the dough to develop a more complex flavor and the signature chewy texture of Montreal bagels.

Q: Why is honey added to the boiling water?

A: The honey in the boiling water contributes to the bagels’ slightly sweet flavor and helps them achieve a beautiful golden-brown color during baking.

Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can use instant yeast. Add it directly to the dry ingredients without proofing it in water first. Use the same amount (2 1/4 teaspoons).

Q: My bagels deflated after boiling, what did I do wrong?

A: This usually happens if the dough is over-proofed. Be gentle when transferring the bagels and make sure the water is at a rolling boil.

Q: How do I get the seeds to stick better?

A: Make sure the bagels are still very wet when you dip them in the seeds. Alternatively, you can brush the boiled bagels with an egg wash before seeding.

Final Thoughts

Now it’s your turn to bring the taste of Montreal to your kitchen! This bread machine recipe makes it easier than ever to enjoy homemade, slightly sweet, and perfectly chewy Montreal-style bagels. Don’t be afraid to experiment with different toppings and flavors to create your own signature bagel. Share your creations and feedback, and maybe pair them with a steaming cup of coffee or a classic smoked meat sandwich for the full Montreal experience. Bon appétit!