Brockville Bagel Recipe

Brockville Bagels

Ingredients

• 1 1/2 cups warm water
• 3 tbsp granulated sugar
• 2 tbsp liquid honey
• 1 tbsp maple syrup
• 3 tsp traditional yeast (Fleischmann's)
• 2 large eggs separated: 2 yolks for the dough, 2 whites for egg wash
• 3 tablespoons grapeseed oil

• 4 1/2 cups white bread flour
• 1 teaspoon salt

• 1 cup sesame seeds (or poppy seeds)

• 16 cups of water
• 1/3 cup honey

Directions

Separate egg yolks into a large mixing bowl and the egg whites in a smaller bowl large enough to dip the bagels one at a time. Whisk the egg whites slightly and set aside.

Whisk the 2 egg yolks together 1/4 cup of the warm water, 3 tbsp sugar, 2 tbsp honey, 1 tbsp maple syrup and 3 tbsp grapeseed oil. Add the remaining 1 1/4 cup of warm water and sprinkle the 3 tsp of yeast into mixture. Let mixture stand for about 7-9 minutes (yeast should float to the top). 

Once yeast has floated up, sprinkle 1 tsp salt into the mixture and stir.

Add flour in batches so: Add 1 1/2 cups of the flour and mix. Add another 1 1/2 and mix, finally add the last 1 1/2 cups to form into a stiff dough. You may need to add 1 or two tbsp of flower if dough is too sticky. Knead the dough until it is smooth -- about 12-15 minutes.

Once dough is smooth, place in bowl and cover to allow it to rise for about 30 minutes. Dough should have risen to be about 1 1/2 to 2 times original size.

Once dough has risen, put 16 cups of water and honey in a large pot and set it to boil.  Pot should be wide enough to float three bagels in a triangle next to each other. The one I use is 10 inches across and three just fit. 

While the honey water is coming to a bowl, divide dough into 16 equal pieces. Roll each piece into ropes about 11 inches long and then form them into bagel (donut) shapes.

Once all the bagels are formed, line two 15"x10" baking trays with parchment paper and set the oven to preheat to 425 degrees.

Place one or two clean dry kitchen towels on the counter near the honey water. You need enough area to drain the bagels after boiling.

Boil the bagels in batches of three. Boil for about 45 seconds on one side, then flip and boil for another 45 seconds. Place boiled bagels on the towel to drain.

Once all the bagels are all boiled, pour the cup of sesame seeds into a shallow dish.

Start with the bagels you boiled first and dip each in bagel in egg wash and then coat with sesame seeds. Place coated bagels on to the parchment lined trays. 

Bake bagels at 425 degrees for ten minutes, then flip each bagel and bake until golden (about 8 more min).

Place finished bagels on wire racks and allow them to cool for about fifteen minutes.

Notes:

The salt is optional.

Grapeseed oil is my 'goto' oil for cooking but you can substitute canola or whatever you have. 

You can substitute whatever sweeteners you like. Just make sure you adjust slightly for moisture by adding or subtracting flour. 

Note that this dough is quite hard to work, If you can, use a dough hook or breadmaker to knead the dough.

When forming Be careful to roll the ends together well enough so they will stay put during boiling and baking. A so-so join will come apart in the boiling water.

Comparison with Montreal Style Bagels

These bagels are intended to be similar to Montreal Style bagels. They are, like Montreal Style bagels, sweet and chewy with a golden glossy surface and an interesting texture. 

The recipe is different from commercial Montreal Style bagel recipes:

• It is tuned for an ordinary kitchen. 
• It does not rely on a wood-burning brick oven. 

Brockville Style bagels differ in the following ways: 

• Cell structure is finer, more even and delicate.
• They are less dense.
• They are not quite as chewy and 'ropey' as Montreal Style bagels. 
• They are slightly smaller. It's less of a committment to eat one. 

Crust, Crumb/Cell Structure