Sourdough Montreal Style Bagels – chewy, delicious and not bready!
Give these a try – they are made with LOVE and taste just like Montreal or Toronto’s Montreal Style Bagels. I’m excited to share these with you, cause they are Sourdough Montreal Style Bagels – chewy, delicious and not bready!
Jump to RecipeEasier to DIGEST
Sourdough is a fermented food, that predigest the wheat during the rising stage making it easier for people to digest.
Steps of Love – to make Sourdough Montreal Style Bagels
BOIL then BAKE! Making the bagels chewy and not bready! Steps to add toppings and bake!
Cashew Cream Cheese – You can make it! If you try!
What diet are these Sourdough Montreal Style Bagels suitable for?
Vegan : replace the egg with a vegan egg
Gluten-free : Not Gluten Free
Dairy-free : Yes! completely Dairy-free.
Nut-free – Yes, it has no nuts!
This Sourdough Montreal Style Bagels is :
- NOT gluten-free
- dairy-free
- can be vegan (egg replacement)
- NOT keto friendly
- vegetarian
- ENJOY! This Healthy Eat!
How to store these Sourdough Montreal Style Bagels!
5-7 days in the fridge or 1 month in the freezer.
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Sourdough Montreal Style Bagels
I love Montreal Style Bagels, they are chewy and not bready! They are so delicious, please give this recipe of love a chance!In addition, I have created a sourdough Montreal Style Bagels to use my sourdough starter, but really cause sourdough predigest, making it easier for people with digestive issues to eat these bagels. They still have wheat so Celiac's cannot eat these. ENJOY with Cashew Cream Cheese, or regular cream cheese with jam or salmon with capers, or whatever you enjoy on your bagels.
Ingredients
Sourdough Mix, then let Rise
- 5 cups bread flour I used King Arthur unbleached
- 1 1/4 cups sourdough starter (300 g)
- 1 1/4 cups filtered water I use fridge filtered water, to reduce chlorine interaction with sourdough.
- 1 egg
- 1/4 cup honey (could use maple syrup)
- 2 tsp himalayan salt or sea salt
- 2 1/2 tbsp olive oil
Boiling time
- 6 cups water
- 2 tbsp honey, cane sugar or brown sugar
Toppings – your choose – or none
- sesame seeds
- poppy seeds
- coarse salt
Instructions
Sourdough Mix, then let Rise
- Mix together bread flour, starter, egg, honey, salt and olive oil. Knead for 5 to 8 minutes on counter top or in large bowl. Add more flour or water if needed, if too wet, or too dry.5 cups bread flour, 1 1/4 cups sourdough starter, 1 1/4 cups filtered water, 1 egg, 1/4 cup honey, 2 tsp himalayan salt or sea salt, 2 1/2 tbsp olive oil
- Let rise. Put a towel over and set it in a warm area of your house (heated floors, radiator, oven proof). Or overnight in fridge at 4oC (40oF). I did both 3 hours on heated floor then in fridge till I had time to make them.
After Dough has Risen
- Make 13 balls that weigh approximately 4 oz. Roll the ball out. See pics up in the written section.
- Have a cup of water, wet your fingers and the ends of the roll to create the shape of a bagel.
Boiling time
- Bring the water and sweetener to a boil. The sweetener will help brown the bagels when baking, and add a little sweetness.6 cups water, 2 tbsp honey, cane sugar or brown sugar
- Place 6-7 bagels in the boiling water. The bagels will sink, then will float when its time to take them out.
- Place on a cookie cooling rack or kitchen towel. Dip into chosen toppings.
BAKE at 450oF or 230oC
- Bake at 450oF or 230oC for 25 min. Check them at 10 and 20 min.
- Add any toppings you like. You can try Cashew Cream Cheese linked above.
- These are soooooo good! They taste like the Montreal Style bagels I have had in Montreal and Toronto. Thank goodness, cause I haven't found them in Colorado!
