Montreal Style Bagels

These are great with your favorite filling

Ingredients:

1 ½ cups of room temperature water

2 pkgs of quick-raising yeast

2 ½ tsp salt

1 whole egg plus 1 yolk

¼ cup of vegetable oil

½ cup honey

5 cups of bread flour

3 quarts of water for boiling

1/2 cup of malt syrup (1/4 into the dough and the rest for the boiling water)

Poppy seeds to sprinkle on top of freshly cooked bagels

Instructions:

In an electric mixer with a dough hook, blend together water, yeast sugar, and salt.

Stir in the whole egg, yolk, oil and syrup; mix well.

Add the flour and continue to mix the dough until all incorporated.

Knead into a soft dough on a floored surface making sure the dough is not sticky.  If so, just add more flour as you knead the dough.

Place the dough in a lightly oiled bowl and cover with plastic wrap.

Let the dough rest for 20 to 30 minutes and then punch down.  Divide into 16 equal portions.

Pour the water into a large saucepan & add the remaining syrup; bring it to a boil. Cover and reduce the heat to simmer while preparing the bagels.

Shape the dough into snakelike shapes 8–10-inches that are about ¾ think.

Press the two ends together, sealing them to secure. Let them rest for 15 minutes on the surface used to roll out the dough.

Preheat the oven to 425 degrees.  Bring the water back to a boil & remove the lid. Have the poppy seeds nearby in a shallow bowl.

Use a slotted spoon to add 3 bagels to the boiling water.  As they rise to the surface, turn them over, and let them boil an additional minute, and removing them to quickly dip them in the bowl of poppy seeds. Continue boiling the remaining bagels (3 at a time) until all have been boiled and seeded.

Arrange the boiled bagels on a parchment covered baking sheet and bake on the oven with the rack in the middle until they are brown (about 20 minutes). Remove from the oven.

Once the bagels are completely cooled and store in a sealed container.