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Montréal Bagels

Ingredients

For 4 bagels:
87.5g warm water (1/3 cup plus 1.5 tsp)
15 g sugar
7.5 g vegetable oil
2.5 g active dry yeast
1/4 flax egg (7/8 tbsp flax egg mix, make 2:5 tbsp flax to water ratio, immersion blended)
5 g honey
2 g salt
Up to 175 g flour
90 g honey (for finishing)
Sesame seeds (for finishing)
Poppy seeds (for finishing)

Method

Combine yeast, water, and sugar to get yeast going
Let sit for 10 minutes.
In a large bowl, whisk together water, sugar, oil, yeast, egg and honey. Whisk in salt. Gently stir in some of the flour (approx. 137.5g), one cup at a time, until a soft dough forms.
Let the dough mix sit. Flax eggs are hard for yeast. Let it sit to ensure the yeast is growing and doing okay. Stir after 10 minutes, there should be a creamy, varied texture
Turn dough out onto surface and gently knead until it begins to comes together. Continue to knead, adding flour as needed to prevent sticking.
Don't overwork the dough. Continue kneading until you have a soft dough that bounces back when you press on it. With a full recipe (4x this recipe) it should take 10 - 12 minutes. With this quarter-recipe, it might not take that long at all.
When dough is properly kneaded, place in an oiled bowl, making sure to get a thin coat of oil on dough. Cover with a towel and let rest 30 minutes.
Cut dough into 4 pieces (about 75g each). Keep pieces covered with towel while you work.
Shaping:
Roll each piece into a 10 - 12 inch rope. Do not add flour to the surface, unless to prevent sticking.
Wrap rope around your four fingers, overlapping the ends on the inside of your hand to make a circle. To seal, roll your hand back and forth, pressing gently to complete the circle. Place on floured surface to rest and cover with a towel as you work. Keep bagels covered as you go.
Let bagels rest 30 minutes.
(Unsupported object type: divider)
Preheat oven to 450° F with a parchment paper-lined baking sheet inside.
Fill a large pot with water. Add 90g of honey to the pot. Bring to a full boil over medium-high heat.
Handle rested bagels gently to keep their shape. Boil bagels in batches, 1 ½ - 2 minutes per side. Remove from water using a slotted spoon. Place onto cooling rack and sprinkle heavily with seeds.
Place bagels on heated pan in oven and bake until golden brown, 15 - 20 minutes.

Notes

Tried once, would love to try again.
Based on: https://www.cbc.ca/life/greatcanadianbakingshow/recipe-montreal-bagels-1.5051491

Nutrition Data

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  "serving": "1 serving"
}

{
  "nutritionEntries": []
}

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  "status": "✍️ Tried Once",
  "name": "Montréal Bagels",
  "lastEditedTime": "2024-10-15T14:16:53.471Z",
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    "For 4 bagels:\n",
    "87.5g warm water (1/3 cup plus 1.5 tsp)\n",
    "15 g sugar\n",
    "7.5 g vegetable oil\n",
    "2.5 g active dry yeast\n",
    "1/4 flax egg (7/8 tbsp flax egg mix, make 2:5 tbsp flax to water ratio, immersion blended)\n",
    "5 g honey\n",
    "2 g salt\n",
    "Up to 175 g flour\n",
    "90 g honey (for finishing)\n",
    "Sesame seeds (for finishing)\n",
    "Poppy seeds (for finishing)\n"
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  "method": "*   Combine yeast, water, and sugar to get yeast going\n*   Let sit for 10 minutes.\n*   In a large bowl, whisk together water, sugar, oil, yeast, egg and honey. Whisk in salt. Gently stir in some of the flour (approx. 137.5g), one cup at a time, until a soft dough forms.\n*   Let the dough mix sit. Flax eggs are hard for yeast. Let it sit to ensure the yeast is growing and doing okay. Stir after 10 minutes, there should be a creamy, varied texture\n*   Turn dough out onto surface and gently knead until it begins to comes together. Continue to knead, adding flour as needed to prevent sticking.\n*   Don't overwork the dough. Continue kneading until you have a soft dough that bounces back when you press on it. With a full recipe (4x this recipe) it should take 10 - 12 minutes. With this quarter-recipe, it might not take that long at all.\n*   When dough is properly kneaded, place in an oiled bowl, making sure to get a thin coat of oil on dough. Cover with a towel and let rest 30 minutes.\n*   Cut dough into 4 pieces (about 75g each). Keep pieces covered with towel while you work.\n*   Shaping:\n*   Roll each piece into a 10 - 12 inch rope. Do not add flour to the surface, unless to prevent sticking.\n*   Wrap rope around your four fingers, overlapping the ends on the inside of your hand to make a circle. To seal, roll your hand back and forth, pressing gently to complete the circle. Place on floured surface to rest and cover with a towel as you work. Keep bagels covered as you go.\n*   Let bagels rest 30 minutes.\n*   (Unsupported object type: divider)\n*   Preheat oven to 450° F with a parchment paper-lined baking sheet inside.\n*   Fill a large pot with water. Add 90g of honey to the pot. Bring to a full boil over medium-high heat.\n*   Handle rested bagels gently to keep their shape. Boil bagels in batches, 1 ½ - 2 minutes per side. Remove from water using a slotted spoon. Place onto cooling rack and sprinkle heavily with seeds.\n*   Place bagels on heated pan in oven and bake until golden brown, 15 - 20 minutes.\n",
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