Makes 100g x 13 bagels
It's dense, chewy, perfectly sweet and soooo good, I often have dreams about devouring a freshly baked Montreal bagel. Unlike New York-style bagels, these golden rings are smaller, thinner and with a much bigger hole (mine proofed too quickly due to the hot, humid weather, and therefore the smaller ring). I am not going to start an argument here by claiming which one is better, but Montreal bagels are a completely different breed altogether. These delicious rings are bathed in honey water prior to baking, which doesn’t just give it a special sweetness but a beautiful golden gloss too. I love dressing them in sesame seeds before baking them in my electric oven. My homemade bagels may lack the beautiful char one would get from a traditional wood-fire oven, but they are delicious nevertheless. Enjoy the recipe and please feel free to leave any questions you may have in comments.
Montreal Bagels Recipe Video
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.Click here for more details.
Payal Thakurani is a cooking instructor, consulting chef, and author of the popular Southeast Asian cookbook “Curries for the Soul”. Originally based in Shanghai China, chef Payal has been in the food industry since 2012, working in training and brand development in central kitchens. She was also the proud owner of a cooking school and several food brands in Shanghai. She now lives in Singapore and heads Commune Kitchen in Downtown Gallery, where she hosts affordable, hands-on cooking classes for all ages.