Montreal Bagels Made Simple and Fast #recipe #cooking #food #trending

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New York set the rules. Montreal broke all of them. All-purpose flour instead of high-gluten. One hour rise instead of overnight. Honey in the boil water instead of malt. And a shape that's rough on purpose — Montreal bagels are supposed to look handmade.
The result is a smaller, denser, almost cakey bagel with a crust that doesn't fight you. It's not a New York bagel with different toppings. It's a completely different bagel.
THE RECIPE (makes 6):
350g all-purpose flour
180g warm water
2 tbsp honey (in dough) + ¼ cup honey (in boil water)
2 tbsp neutral oil
1 tsp salt
1 tsp instant yeast
Sesame seeds for coating
METHOD:
1. Mix dough, rest 10 min, knead 5 min.
2. Divide into 6 pieces at 97g each.
3. Shape using the thumb-poke method — thumb through the center, stretch the hole.
4. Let rise 1 hour, not overnight.
5. Boil water with honey added, drop bagels in for 60 seconds, flip once.
6. Coat in sesame while still wet.
7. Bake at 400°F / 205°C for 18 minutes.
I made the New York version last week. Watch them back to back.
#Shorts #MontrealBagels #Bagels #Breadmaking #BakingFromScratch #CookingTechnique
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