Grammy's Kitchen · Bagels · Best Montreal Bagel Recipe (Step-by-Step, 1
One of 34 bagels recipes we measured
It ranks #1 of 34 for char depth among the bagels recipes we compared. 62 cooks on twokooksinthekitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 88% |
| salt | 0% | 2% |
| yeast | 0% | 2% |
| total sugar | 0% | 6% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 355 g | 1 1/2 cups warm water ((about 95-100F/ 35-37.8C)) |
| 50 g | 1/4 cup sugar |
| 20 g | 1 tablespoon maple syrup |
| 12 g | 2 teaspoon salt |
| 10 g | 10 g active dry or instant yeast ((1 package)) |
| 50 g | 1 egg ((you can leave this out if you want)) |
| 27 g | 2 tablespoons oil (canola or vegetable) |
| 62 g | 4 cups all purpose or bread flour, Note 1 (plus an extra 1/2 cup/62g as needed) |
| 2839 g | 12 cups water |
| 170 g | 1/2 cup brown sugar (or 1/2 cup/170g honey) |
| 218 g | 1 cup sesame seeds (or poppy or everything bagel seeds) |
Method: 8 steps, published by twokooksinthekitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these yesterday and I find the hydration level to be way too high. In the other comments, many people say they had wet dough or that they needed to add extra flour. You can see the St-Viateur dough in the video on their website and it is much drier. I ” — a cook, 3.0★
“These bagels are very good, We made the version witout egg and cooked them slighly longer. The result is realy good, not exacly like montreal bagle, probably because we dont have a wood heated oven, but my family loved them. We will be making them again, o” — a cook, 5.0★