Jo Goldenberg and Montreal Bagels

Good bagels don't necessarily have to come from New York City. These recipes originate from the same place, Poland. Both are truly amazing and have been adapted here for the home cook. These delicious bagels take less than 3 hours to make and will make native New Yorkers weep with joy!

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Course: Bread, Breakfast, Brunch, Snack

Cuisine: Canada, Jewish, North American, Parisian, Poland

Prep Time: 30

Cook Time: 20

Rising time: 1 40

Total Time: 2 30

Servings: bagels

Author: My Hungry Traveler

Equipment

Large baking sheet with baking rack
Stand Mixer with dough hook attachment
Medium bowl
Large bowl
Large pot

Ingredients

4½ cup Bread flour (Sub: ½ All-purpose flour and ½ whole wheat flour)
1⅔ cup Warm water (not hot)
4 tsp Active dry yeast
¼ cup Sugar (Double amount for Montreal bagels)
2 tsp Kosher salt
⅓ cup Honey (Sub: equal amount of sugar or Barley malt)
1 large Egg yolk (omit for Montreal bagel)
1 Egg beaten with 1 tsp water, for egg wash
Toppings - sesame seeds, poppy seeds, and/or everything bagel spice, or nothing ("plain")

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Instructions

Make Dough

Combine yeast and sugar in the bowl of a stand mixer and let stand until bubbly, about 10 minutes.
Measure bread flour and add it to the stand mixer bowl. Add salt to the flour. Add your yeast mixture, followed by olive oil and egg yolk (omit for Montreal bagels). With the hook attachment, run the stand mixer for 8-10 minutes, until you have a nice and supple dough.
Transfer the dough ball to an oiled bowl and covered in a kitchen towel and allow it to proof for 1 hour to double in size. You can also proof it in the stand mixer bowl itself, just make sure to oil your dough ball well so it doesn't stick.

Prepare Bagels

Turn out risen dough onto a lightly floured work surface. Press down dough with fingers to release any trapped gasses. Roll into a log and divide log into 12 (Jo Goldenberg) or 15 (Montreal bagel) equal slices. Roll slices into balls and then roll each into a thick "rope". Form circle and attach ends and place on a parchment lined baking sheet and cover loosely with plastic wrap. Proof another 30 minutes to 1 hour.
Preheat oven to 400°F (220°C). Bring water and honey to a boil and then turn down to a simmer that's not boiling. Let water come to temperature while preparing the bagels. Place a kitchen towel next to the simmering water.

Boil Bagels

With a wide slotted spoon, place 3 bagels at a time into the boiling water. They should drop to the bottom and then resurface after 5 seconds. Simmer 1 minute, turn over, and simmer for another minute. Transfer cooked bagels to the kitchen towel, flatter side down, and pat dry. Repeat until all done. Let bagels sit for 10 minutes uncovered.

Bake Bagels

Place bagels on a baking rack set over an ungreased or nonstick baking sheet. Paint the top of the bagels with egg wash. Liberally sprinkle preferred topping over each. Remove rack from pan and shake excess seeds from the pan. Lightly oil same baking sheet.
Place baking sheet in preheated oven and bake for 15-20 minutes, until they turn a nice golden brown. Remove pan from oven and let bagels cool a bit before eating, if that's even possible.

Eat Bagels

Allow bagels to cool before slicing. Bagels can be toasted and smeared with butter, peanut butter, cream cheese, whatever. The are perfect topped with cream cheese, red onion, cured salmon. and capers...aka bagels and lox.

Notes

Bagels can be stored in a ziplock bag on your counter for up to 3 days. They can be refrigerated another 2 days. They may also sliced and frozen indefinitely.

Nutrition