Title: Montreal-Style Bagels
Categories: Bread
Yield: 4 Servings

1 1/2	c	(375 mL) water, room
		Temperature
2	pk	Fleichmann's Quick Rise
		Yeast OR
1 1/2	oz	(40g) fresh yeast
1	ts	(5 mL) sugar
2 1/2	ts	(12 mL) salt
1	lg	Egg
1		Yolk, extra
1/4	c	(50 mL)vegetable oil
1/2	c	(125 mL) honey
5	c	(125 L) unbleached or
		All-purpose flour
		Water for boiling bagels
		(about 3 quarts (3 L) in a
		Dutch oven)
1/3	c	(75 mL) honey or malt
		Syrup*
		Sesame and/or poppy seeds
		For sprinkling

*Malt syrup is available in home-brewing stores or sometimes in health-food stores. Light or dark malt can be used.

1. In a large mixing bowl (or bowl of an electric mixer that has a dough hook attacbment) blend tbe water, yeast, sugar, and salt and stir to dissolve tbe sugar and salt. Stir in egg, extra yolk, oil, honey and mix well.

2. Add flour and mix with a wooden spoon until dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook at this point) and knead to form a soft, supple dough.

Add a bit more flour as needed to prevent dough from getting too sticky. (You should not really have to exceed amount of flour given). If using an electric mixer, knead with dough book for five to seven minutes till dough is same consistency as described above.

3. When dough is smooth and elastic, place in a lightly wrapped oiled bowl and cover with a sheet of plastic wrap or a plastic bag. Let dough rest for about 30 minutes at room temperature.

4, Punch down and divide into 14 equal portions. Measure water into a Dutch oven with honey or malt syrup and heat to boiling. Cover, reduce heat and allow to simmer while shaping bagels.

5. Shape dough portions into bagels, or doughnut-like rings, by elongating each portion into an eight- to 10-inch coil about three quarters of an inch (2 cm) thick.

Fold ends on each other, sealing by rolling back and forth gently with palm of one hand. This locks tbe ends together and must be done properly or the bagels will open in the boiling water. Let bagels rest on a towel lined baking sheet for 15 to 20 minutes.

6. Preheat oven to 425 degrees F (220 C). Increase water temperature back to boiling and remove cover. Have bowl of poppy seeds or sesame seeds or both, nearby.

7. When water is boiling, using a slotted spoon, add three bagels at a time to the water bath. When they rise to the surface, allow them to boil for about one minute, then turn over and let them boil another minute before removing them. Quickly dip tbem (this is the tricky part) into either the poppy or sesame seeds.

8. Arrange boiled, seeded bagels on a baking sheet and bake on lowest rack of oven until bagels are medium-brown. Remove from oven. Once cooled, fresh bagels can be placed in a plastic bag, sealed and frozen.

Makes 14 bagels.

Note: If not using bagel dough immediately, it can be refrigerated after initial mix-and-knead stage. Cover dough well in a lightly greased bowl. Let dough come to room temperature when ready to use and resume the recipe, starting at step four.

Here's my recipe for home-made style bagels. If you prepare this dough the night before, you can serve fresh bagels for brunch. By MARCY GOLDMAN-POSLUNS

From: Lori@vax2.Concordia.Ca (Lori Dupudate: Tue, 01 Oct 96 14:42:39 Gmt By on

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