A delightful twist on the classic Montreal bagels, featuring a honey glaze for added sweetness.
In a large bowl, combine the warm water, honey, canola oil, yeast, and egg. Mix until the yeast dissolves.
Ensure the water is warm, not hot, to activate the yeast properly.
Gradually add the flour and salt to the mixture, stirring until a dough forms.
Add the flour in increments to avoid lumps and ensure even mixing.
Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
Kneading develops the gluten, giving the bagels their chewy texture.
Cover the dough with a clean towel and let it rest for 10 minutes.
Resting allows the gluten to relax, making the dough easier to shape.
Divide the dough into 12 equal pieces. Roll each piece into a rope and form into a bagel shape.
Use a bit of water to seal the ends of the bagels if needed.
Let the shaped bagels rise for 30 minutes.
Rising gives the bagels their light texture.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Preheating ensures even baking.
Bring the water and honey to a boil in a large pot.
The honey water adds a slight sweetness to the bagels.
Boil the bagels in the honey water for 90 seconds, turning once.
Boiling sets the crust and gives the bagels their chewy texture.
Drain the bagels and place them on the prepared baking sheet. Sprinkle with poppy seeds.
Be generous with the seeds for a flavorful crust.
Bake the bagels in the preheated oven for 20 minutes, turning once, until golden brown.
Turning ensures even browning.
Cool the bagels on a rack before serving.
Cooling helps the crust set and enhances the flavor.
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