Montreal bagels from Sift Magazine, Fall 2018 (page 28)

  • bread flour
    Buy Now
  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • Show all ingredients...

  • EYB Comments

    Can substitute poppy seeds for sesame seeds, and barley malt syrup for honey.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute poppy seeds for sesame seeds, and barley malt syrup for honey.

  • anya_sf on February 26, 2021

    I've not been to Montreal, so maybe my expectations were wrong, but unfortunately these weren't like the so-called Montreal bagels that a local shop makes, which I love. We had them toasted the day after baking; the exteriors were fairly crisp, the interiors somewhat soft but slightly chewy. To me they lacked something though. The shaping method also didn't work well for me. I had to roll them closer to 8"-9" to be thin enough and the ends didn't completely adhere, although didn't fully unravel at least, but didn't look beautiful. On the plus side, they were fairly quick to make.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.