Montreal Bagels

This is a Jewish home recipe from the Montreal gazette:

 

 

12 kg hard wheat flour

6 kg h2o

240 g malt powder

80 g salt

1200 g white sugar

4 eggs

380g fresh yeast

760 g canola oil

 

 

This is a straight mix, nothing fancy, you may need to adjust your water , as the dough is quite stiff. A slightly slacker dough is a little harder to work with, but produces a lighter, more airy bagel. Boil in honey water as you usually do with all your bagels. P.S.- You can substitute 50% whole wheat flour, and add 10% of the flour weight of soaked muesli or cereal mixture. to this dough you can also add 10-20% raisins soaked for 15 mins in warm water, for a really tasty multi-grain bagel…..Happy baking, Anthony.

N.B. If you reduce your yeast to 2%, or 240g, you can retard the bagels overnight, and boil them the following day, for more flavor.

Montreal bagel recipe, the only one to have....
 

This is a Jewish home recipe from the Montreal gazette:

 

 

12 kg hard wheat flour

6 kg h2o

240 g malt powder

80 g salt

1200 g white sugar

4 eggs

380g fresh yeast

760 g canola oil

 

 

This is a straight mix, nothing fancy, you may need to adjust your water , as the dough is quite  stiff. A slightly slacker dough is a little harder to work with, but produces a lighter, more airy bagel. Boil in honey water as you usually do with all your bagels. P.S.- You can substitute 50% whole wheat flour, and add 10% of the flour weight of soaked muesli or cereal mixture. to this dough you can also add 10-20% raisins soaked for 15 mins in warm water, for a really tasty multi-grain bagel.....Happy baking, Anthony.
 
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