Montreal Bagels

1. In the bowl of a stand mixer with dough hook attachment, combine water, flour, honey, salt and yeast. Mix on low speed for about 8 minutes to ensure the gluten has developed fully.
2. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 1-2 hours.
3. In a shallow bowl, combine seasonings for topping and set aside.
4. Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 8 equal pieces. Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough.
5. Let the bagels rest for 15 minutes.
6. Preheat oven to 375 °F (190 °C).
7. Line a baking sheet with parchment paper.
8. In a large pot, add honey to water and bring it to a boil. Boil the bagels, three at a time, until they rise to the surface, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
9. Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired.
10. Bake for 10 to 15 minutes, or until the bagels begin to brown.

Recipe developed by Chef Gordon Bailey for Great Tastes of Manitoba, 2025.