Montreal Bagels, from a random bagel class

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  "serving": "1 serving"
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{
  "id": "montreal-bagels-the-bagel-class",
  "emoji": "🥯",
  "status": "💪 Try Now",
  "name": "Montreal Bagels, from a random bagel class",
  "lastEditedTime": "2024-10-15T14:16:53.469Z",
  "dataFilePath": "./data/eats/montreal-bagels-the-bagel-class.json",
  "slug": "montreal-bagels-the-bagel-class",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/montreal-bagels-the-bagel-class.md",
  "ingredients": [
    "300 grams white bread flour\n",
    "180 grams water\n",
    "24 grams white sugar\n",
    "16 grams neutral oil (canola, avocado are two that come to mind)\n",
    "6 grams diastatic malt powder (uhhh where do I get this again? might omit for now. would probably be a big part of the flavour though.)\n",
    "5 grams active dry yeast\n",
    "6 grams salt\n",
    "50 grams honey (for boiling water)\n",
    "Sesame or poppy seeds (about a quarter cup, for coating bagels)\n"
  ],
  "method": "*   Warm up the water to 95 F (35 C). This will make the yeast happy!\n*   Combine the warm water, sugar, yeast, and oil. Let sit for 10 minutes.\n*   Combine all dry ingredients in a large mixing bowl.\n*   After ten minutes, add the liquid mixture to the dry ingredients. Mix in the bowl until no water remains.\n*   Knead onto work surface for approximately 7 to 12 minutes. Technique for kneading - push or almost smear into work surface with palm of one hand, then lift that hand, and use your other hand to rotate the bit of dough 90 degrees. Rinse and repeat, you're kneading! Kind of like doing that thing with ceramic clay where you remove the air bubbles, I can't remember what that's called, but I do remember the clay looks like goat horns.\n*   Once the dough is no longer sticking to your fingers, and feels nice and elastic, put it in a large clean bowl, and let it sit for 20 minutes.\n*   Preheat oven to 425 F (215 C).\n*   Fill a large bot with water, bring it to a boil, and add the 50 grams honey.\n*   Line a baking sheet with parchment paper.\n*   Set out bowls of seeds to roll your bagels in, if you're using them.\n*   Remove the dough from the bowl and place it on a clean work surface.\n*   Cut away approximately 85 grams of dough.\n*   Roll out the dough to about 2 to 3 centimetres in diameter.\n*   Wrap the rolled dough around your hand, and seal the two ends by rolling the overlapping pieces between your palm and the table. Set aside shaped bagels under a clean damp towel to prevent them from drying out.\n*   Boil all shaped bagels in the honey bath for 1.5 minutes on each side, so 3 miutes total.\n*   Remove bagels from water and dip into a bowl of your preferred seeds (sesame and poppyseed are two great options).\n*   Transfer to baking sheet lined with parchment paper.\n*   Bake at 425 F (215 C) for 10-12 minutes.\n*   After 10 - 12 minutes, flip the bagels, and continue baking for another 10 minutes.\n*   Enjoy! Surprisingly good hot out of the oven, with nothing else on them, just bite into them and savour.\n",
  "notes": "*   Made these at some dude's awesome apartment in Montreal, as part of a work offsite!\n*   This version yields 6 bagels, you could double this recipe if you plan to freeze and eat a ton of bagels\n*   Kind of a duplicate of [montreal-bagels](/eats/montreal-bagels), but wanted to get this written out since I did love the flavour and texture of bagels we made at this workshop!\n",
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    "serving": {
      "value": 1,
      "unit": "serving"
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    "_dev": {
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  "yieldData": null,
  "measurementData": null,
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  "usedIn": []
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