Sweeter and a bit more dense than traditional bagels, these Montreal-style bagels are hand-rolled and boiled briefly in honey water
extra large, beaten well
yeast, active dry
brown sugar, light
unbleached all-purpose flour
In the large bowl of a stand mixer fitted with a dough hook, combine the 1½ cups water, egg, white sugar, vegetable oil and the yeast; stir until the yeast dissolves.
Add the light brown sugar and the salt along with the first 2 cups of the flour. Stir together until relatively smooth; add the remaining flour, a little at a time, until a stiff dough forms (you may not need all of the flour). At medium-low speed, knead the dough for 8 to 10 minutes, until relatively firm and smooth. Let it rest, covered with sprayed plastic wrap or a damp towel for 10 minutes only.
On a lightly floured surface, divide the dough into 12 equal pieces. Roll each piece into a 10-inch long rope. To shape each bagel, gently roll the ends together to join (you may need a few drops of water to help the ends stay together). Place bagels on a lightly oiled baking sheet, cover with a clean towel and allow to rise for only 30 minutes.
Meanwhile, bring 12 cups water and the honey to a gentle boil. Drop the raised bagels into the boiling water, only 2 or 3 at a time. Boil for one minute on each side.
Place on parchment-lined baking sheet(s) and sprinkle with the toppings of your choice, if desired.
Bake in a preheated 425 degree oven for about 20 minutes (or at 375℉ (190℃) for 30 to 35 minutes), until golden brown. For an even crispier texture, flip the bagels halfway through baking.