For anyone who knows me, even just a little, you know I love food. I love cooking, baking, sautéing, whisking, and you know what…I am pretty damn good at it. Food is how I show love. For me to design, plan and prepare a meal for people is me saying to them, "I love you more than wine," which is saying something. 

For many of us, summer is more entertaining than most other times of the year. The BBQ is scraped down, recipes dusted off, pies crimped, and we go to work impressively feeding those we love (and a few we don't.)

But of all the soufflés that have risen or Pavlova's devoured, there is one thing, one…that has been asked for the most and seriously impresses even the most experienced cooks…and that is my Montreal Bagels.

As I am currently on vacation at a cottage in Muskoka, Ontario, my bagels are a surefire way to ensure I will be invited back next summer. The fantastic thing about bagels is they are super easy to make, and most people tragically have never had a homemade bagel, that is…until now.

So keeping with the ideology, that not all carbohydrates are created equally, I thought I would share my most requested, most loved recipe with you, my wonderful readers. Full disclosure, Bread Ahead in London gifted me the recipe, and I have adapted it a little. But if anyone asks, you can tell them A Broad In London has the best bagels outside of Montreal. 

OH, WHAT A BAGEL ~ THE RECIPE

Yields 14-18

INGREDIENTS 

25g of quick-rising yeast (5 teaspoons)

14g honey or malt syrup (3 teaspoons)

540g warm water (2 ⅓ cups)

925g all-purpose flour or strong white bread flour (4 cups)

14g fine sea salt (2 ½ teaspoons)

A little vegetable oil to line the bowl and the parchment or wax paper

PRE-BAKE PREP

60g sugar (6 tablespoons)

Egg White (for brushing)

Seeds (optional) 

METHOD

Begin by dissolving the yeast and the malt syrup or honey in the water. Let sit for five minutes or until foamy.

In a separate bowl, add the flour and salt and mix. 

Bring the mixture together until incorporated. 

Put your dough on the table and begin to stretch and tear the dough. You need to do this for 6 minutes to develop the gluten. If the dough sticks to your hands, add a little more flour and knead in. The dough gets less sticky as you knead it but should not be so sticky that it clings to your fingers. Shape into a large soft ball and put into a lightly oiled bowl, cover with a tea towel and leave for 1 hour.

Roll your dough into a long thick baguette shape and divide the dough equally into pieces, roughly 110g (4oz) each. Shape each piece into a round ball, then poke a hole in the middle and shape. 

Place on an oiled, parchment-lined baking tray, evenly spaced.

Prove for about ten minutes.

Preheat your oven to 220°C/fan 200°C/gas/ 390ºF

Add the sugar to a large pot full of simmering water (about 4 litres) and poach your bagels for approximately 20 seconds on each side (40 seconds total).

Brush with the egg white and sprinkle with seeds, if desired. I personally use a variety of poppy seeds, sesame seeds, pumpkin seeds and dried onions.

Bake for 13-15 minutes until a golden brown colour is achieved. They should sound hollow when tapped. 

Note that different ovens and different placements in the oven can affect baking times, so keep an eye on them. 

The bagels freeze beautifully, and if you want, you can prepare the dough the night before. Once shaped and on the oiled parchment tray, oil some cling film, cover and place in the fridge overnight. Let the dough come to room temperature before boiling them. 

So go out and impress your friends, eat your way through summer and let the diet commence after Labour Day. 

I must really love you to share this. Enjoy