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From Dorothy McNett's recipes at www.dorothymcnett.com. Montreal style bagels differ from other bagels such as New York style, etc. in that the dough is made with both eggs and honey in it and then they are boiled in a honey sweetened water bath and then baked in a wood-burning stove. But they can also be baked in a regular oven if you do not have a wood-burning oven outside! This makes about 18 bagels!
1 1/2 cups warm water
Put the warm water (not hot!) into a batter bowl and then stir in the yeast and set aside about 5 minutes, then whisk in the egg, egg yolk, honey, oil and salt. Stir in 1 cup of flour at a time to make a stiff dough and then dump it out onto a work surface and hand knead for several minutes to develop a firm stiff but slightly elastic dough, working in more flour as needed to keep it from being "sticky". Cover with a clean dry towel and let sit until doubled in bulk, about 1 hour or more. In meantime, place the poppy or sesame seeds (or a combination) on a flat plate and set aside. Combine the water and 1/2 cup honey in a large stock pot. When the dough has doubled in bulk, punch it down and turn it onto a lightly floured work surface and divide it into about 18 pieces. Let sit for about 15 minutes.
Recipe created 2019-05-13.