How To Make Authentic Montreal Style Bagels In A Wood Oven. This is as close as you're going to get to a StViateur Montreal bagel... without going to Montreal. (We really suggest you go to Montreal anyway). The difference between a New York Bagel and a Montreal bagel is pretty huge and both have their fans, but a Montreal bagel recipe is our favourite. The chew, the hint of smoke from the wood ovens, the indescribably something gained from a dip in boiling honey water...

Ingredients:
Dough:
1Kg bread flour
2g instant yeast
40g sugar
9g dry malt extract
1 egg
465g warm water
12 mL vegetable oil

Build:
4L water
60 mL honey (or malt syrup, or brown sugar, or molasses, etc)
100g sesame seeds

Method:
Mix together dry ingredients and wet ingredients separately.
Mix wet ingredients into dry, and combine into a ragged dough.
You can use a stand mixer for this, but it will put a strain on all but the strongest of home units.
Knead the dough on an unfloured surface for 1215 minutes until smooth and elastic.
This will be a fairly dry dough.
Cover dough and lest rest on the bench for 45 60 minutes.
Pre heat oven to 235ºC (450ºF).
Just before shaping the dough place a large pot of water on to just below a boil; dissolve in honey.
Divide dough into approx 100g pieces and shape like in the video on an unfloured surface.
Drop the shaped bagels onto a floured surface and cover as you shape more.
Gently 'boil' the bagels in the honey water for 35 minutes don't overcrowd the pot.
After boiling, transfer to a sheet tray, and then dip in sesames seeds to coat both sides.
After coating in sesame seeds transfer to your parchment covered baking tray.
Bake for 15 minutes or until done, flipping 23 times during the process.

These can be baked on a sheet tray or directly on a pizza stone.
Baked in a wood oven is the best, though.

Recipe adapted from: http://www.thefreshloaf.com/node/1310...


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