Montreal style bagels

Preheat oven to 425

2 min

In a large bowl combine warm water, sugar, oil, yeast, egg, and maple syrup. Stir until the yeast dissolves.

2 min

Add salt and one cup of flour. Using a spatula or wooden spoon, mix until fully incorporated.

2 min

In batches of cup, add flour and mix until each addition is fully combined. The dough will become quite firm and smooth.

2 min

Transfer the dough to a smooth, flat surface and knead for about 10 minutes. If the dough is sticky add more flour, one tablespoon at a time.

2 min

Let the dough rest, covered, for about 10 minutes.

2 min

Cut the dough in half. Divide each half again. Continue until you have 12 equal sized portions of dough.

2 min

Roll each ball of dough into 10 inch long strips. Wrap the strand of dough around your hand and press down on one end with your thumb.

2 min

Brush a small amount of water into the indentation and press the other end of the strip into it to create a bagel shape.

2 min

Roll the dough between your palms to smooth the seam.

2 min

Fill a large pot with 4 quarts of water and add the honey. Bring to a boil.

2 min

While you wait for the water to boil, prepare your work station.

2 min

Lay a clean dishtowel down next to your pot.

2 min

Place the sesame seeds in a shallow bowl and keep nearby. Line two cookie sheets with parchment paper, set aside.

2 min

When the water begins to boil, drop 3 bagels into the pot for 90 seconds, turning halfway through. When the cooking is complete, the bagels will float to the top. Using a slotted spoon transfer to the clean dishtowel to cool. Once the bagels are cool enough to handle place them into the bowl of sesame seeds and lightly press down. Turn and repeat to cover the other side.

2 min

Place on the prepared cookie sheet. Continue this process until all the bagels are boiled and coated with seeds.

2 min

Bake in the oven for 10 minutes.

2 min

Remove from oven and turn all the bagels.

2 min

Bake for an additional 10 minutes until they are evenly browned.

2 min

Cool on a rack and store in an airtight container.

2 min