Montreal-style Bagels

Adapted by
October 2014
Yield: 45 bagels


10 1/2 grams yeast
20 grams dry malt
80 grams canola oil
70 grams honey
5 1/2 cups water
2.27 kilograms bread flour
55 grams salt
1.3 kilograms pre-ferment


Prepare and heat a wood-burning oven. Fill steam kettle with water and bring to boil. In a stand mixer fitted with a hook, mix all ingredients for 10 minutes. Rest dough for 1 hour. Portion dough into 4-ounce balls. Rest balls for 12 to 24 hours. Shape and roll balls into 1-foot strands. Take end of strands and bring together to make bagel shape; rest 5 minutes. Drop shaped dough into steam kettle and cook 6 minutes. Remove bagels and place on 4-foot x 1-foot wooden boards; rest 5 minutes more. Flip boards, transferring bagels to oven and bake 5 minutes. Flip bagels every 5 minutes until golden brown, about 15 minutes.