Grammy's Kitchen · Bagels · Best Montreal Bagel Recipe (Step-by-Step, 1
One of 76 bagels recipes we measured
It ranks #1 of 76 for char depth among the bagels recipes we compared. 63 cooks on twokooksinthekitchen.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 66% |
| salt | 0% | 2% |
| yeast | 0% | 1% |
| total sugar | 0% | 5% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 355 g | 1 1/2 cups warm water ((about 95-100F/ 35-37.8C)) |
| 50 g | 1/4 cup sugar |
| 20 g | 1 tablespoon maple syrup |
| 12 g | 2 teaspoon salt |
| 10 g | 10 g active dry or instant yeast ((1 package)) |
| 50 g | 1 egg ((you can leave this out if you want)) |
| 27 g | 2 tablespoons oil (canola or vegetable) |
| 62 g | 4 cups all purpose or bread flour, Note 1 (plus an extra 1/2 cup/62g as needed) |
| 2839 g | 12 cups water |
| 170 g | 1/2 cup brown sugar (or 1/2 cup/170g honey) |
| 218 g | 1 cup sesame seeds (or poppy or everything bagel seeds) |
Method: 8 steps, published by twokooksinthekitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hello Cheryl and Bagel Bakers, Thanks for your reply, Cheryl. I’ve made three more batches of these amazing bagels and wanted to share some additional notes: 1. **Proofing the Yeast:** Make sure the water is warm when proofing the yeast—neither too cold nor to” — a cook, 5★
“This is lovely as far as Montreal bagels go, but you’ve been misinformed about true NYC bagels: they are definitely not puffier, softer, and certainly not machine-made. True NYC bagels use high protein bread flour, often with the addition of malt, which gives ” — a cook, 5★