Montréal Bagels

{
  "serving": "1 serving"
}

{
  "nutritionEntries": []
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{
  "id": "montreal-bagels",
  "emoji": "🥯",
  "status": "✍️ Tried Once",
  "name": "Montréal Bagels",
  "dataFilePath": "./data/eats/montreal-bagels.json",
  "slug": "montreal-bagels",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/montreal-bagels.md",
  "ingredients": [
    "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"
  ],
  "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",
  "notes": "*   Tried once, would love to try again.\n*   Based on: <https://www.cbc.ca/life/greatcanadianbakingshow/recipe-montreal-bagels-1.5051491>\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
    },
    "components": {},
    "_dev": {
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    }
  },
  "yieldData": null,
  "measurementData": null,
  "ingredientTree": {
    "ingredients": [],
    "eats": [],
    "flattenedIngredients": [],
    "flattenedEats": []
  },
  "usedIn": []
}