2large eggsdivided (one is for the dough and one is for an egg wash)
4 to 5cupsall purposeunbleached flour
3/4cuppoppy seeds or sesame seeds
In a large bowl whisk together the warm water, sugar, canola oil, yeast, egg and maple syrup. Combine until the yeast dissolves.
Stir in salt and one cup of the flour.
Add enough flour to make a loose, soft dough, about 3 cups.
Knead your dough for about 12 minutes, adding flour as needed as you go 1/2 cup at a time.
Once your dough is firm and smooth, cover with inverted bowl and let the dough rest 10 minutes.
Divide the dough into 12 equal parts for big bagels or 15 for regular ones. Roll each piece into a 8-10 inch rope, then curve each one pressing together the ends to make a bagel shape. Make sure that the ends are ell kneaded together. You want deformed circles with big holes. Let the dough rise for 30 minutes.
5 minutes before your dough is finished rising, fill a large pot with water (16 cups of water) and stir in the honey. Bring to a boil.
Preheat oven to 425F and line two baking sheets with parchment paper.
Put 3-4 bagels at a time in the pot and boil for 45 seconds on each side (90 seconds total). Remove and let the water drain off onto a clean towel or paper towel.
In a small bowl whisk your egg and pour your seeds on a small plate. Dip your bagel in the egg wash and then coat both sides in the seeds. The bagels tend to get very dark in areas where they are not covered with seeds.
Bake for 8-10 minutes or they start to get golden brown on the side touching the baking tray). Flip and bake another 6-8 minutes or until completely light, golden brown.
Cool the bagels on a cooling rack. Freeze uneaten bagels immediately after they are done cooling to preserve their texture.
Montreal Bagels https://cultureatz.com/montreal-bagel/