MONTRÉAL STYLE BAGELS

First we need to activate the yeast. In a bowl, place the yeast, brown sugar and warm water. Whisk it and cover it with a towel.

Let it rest for 10 minutes. It should then be bubbly.

In your mixer with the hook attachment, add the flour and salt. Let it run for 1 minute on low speed.

Add the yeast mixture and let it work on medium speed for 8-10 minutes, the dough might be shaggy. It's all good in da hood.

Place the dough on your bench surface and finish kneading it by hand.

Grease up a bowl and place the dough in the centre of it. Cover it with plastic or a towel. Let it proof for 90 min or until it doubles in size.

Punch the dough down and place it back in the bench. Do not use flour, this is important.

Divide the dough to 100 gr balls or 8 equals pieces.

Roll them up into perfect smooth balls using the C cup technique. Then pierce a hole in the centre and stretch them to give them the classic bagel shape. Repeat the process with each of them.

Place them on a tray and over them up until you're ready to boil them.

In a large pot or Dutch oven, bring the water and honey to a simmer. Whisking it up for few seconds.

Drop the bagels in the water (keep in mind that they will expand) and cook them for a minute on each side.

Place them on a sheet pan with a resting rack to cool down.

Brush some egg white on the top part of the bagel and deep them into your preferred toppings. Either do one or alternate different flavours.

Finally, pre-heat your oven to 425F and place the bagels on a tray lined up with silpat or parchment paper.

Bake the bagels for 20-25 min or golden brown.

Let them cool down on top of a wire rack and...

Enjoy! Bon appétit!