How to Make Authentic Montreal Style Bagels In A Wood Oven. This is as close as you're going to get to a St-Viateur Montreal bagel recipe... 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 flour2g instant yeast40g sugar 9g dry malt extract1 egg465g warm water12 mL vegetable oilBuild:4L water60 mL honey (or malt syrup, or brown sugar, or molasses, etc) 100g sesame seedsMethod: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 12-15 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.(14 - 16 bagels)Drop the shaped bagels onto a floured surface and cover as you shape more.Gently 'boil' the bagels in the honey water for 3-5 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 2-3 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/13104/montral-style-bagels#LeGourmetTV #GlenAndFriendsCooking
