Montréal-Style Sesame Bagels

Method

1. 01

   Mix and knead the dough

   Stir the warm water, 60 ml honey, yeast, egg and oil together. Add the flour and salt, mix to a stiff dough, then knead for 8 minutes until smooth and springy.

   

2. 02

   Let the dough rise

   Place the dough in a lightly oiled bowl, cover and let rise for 60 minutes until puffy and nearly doubled.

   

3. 03

   Divide and shape rings

   Divide the dough into 10 equal pieces. Roll each into a 20 cm rope, wrap around your fingers and pinch the ends firmly to form a ring with a wide centre hole.

   

4. 04

   Proof briefly

   Cover the shaped rings and let them rest for 20 minutes while heating the oven to 230°C and lining a baking sheet with parchment.

   

5. 05

   Prepare the honey bath

   Bring the poaching water and remaining 60 ml honey to a gentle boil in a wide pot. Keep the bath at a steady simmer.

   

6. 06

   Poach the bagels

   Poach 2 or 3 rings at a time for 45 seconds per side. Lift them out with a slotted spoon and let excess water drip away.

   

7. 07

   Coat with sesame

   While each ring is still damp, press both sides into the sesame seeds and return it to the lined baking sheet with space around it.

   

8. 08

   Bake until deep golden

   Bake at 230°C for 16–20 minutes, turning the tray once, until the crust is glossy deep golden and the centres feel light.

   

9. 09

   Cool and serve

   Cool on a rack for 15 minutes before slicing. Serve plain or with cream cheese; the chewy, slightly sweet crumb should stay moist.