Entree: Canada – Central Culinary Region – Montreal-Style Bagel with Smoked Salmon (Dense, slightly sweet boiled-and-baked sesame bagel served with cured smoked salmon and classic garnishes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 4 cups (480 g) bread flour
- 2 tsp (7 g) active dry yeast
- 1 1/4 cups (300 ml) warm water (about 105–115°F / 40–46°C)
- 2 tbsp (30 ml) honey, plus 2 tbsp (30 ml) more for boiling water
- 1 tbsp (15 ml) barley malt syrup (optional, for authentic malt flavor)
- 2 tsp (10 g) fine sea salt
- 1 tbsp (15 ml) vegetable oil
- 1 egg + 1 tbsp (15 ml) water for egg wash
- 1 cup (140 g) sesame seeds, for topping
- 1 tbsp (15 g) coarse sea salt for sprinkling (optional)
- 8 oz (225 g) smoked salmon, thinly sliced
- 8 oz (225 g) cream cheese, softened
- 1 small red onion, thinly sliced, approx. 3 oz (85 g)
- 2 tbsp (30 g) capers
- 2 tbsp (8 g) fresh dill, chopped
- 1 lemon, cut into wedges

Instructions

1. Combine flour and salt in a large bowl. In a separate bowl dissolve yeast in warm water with 1 tbsp (15 ml) honey; let sit 5 minutes until foamy. Mix yeast water, remaining honey, barley malt (if using) and oil into the flour until a shaggy dough forms.
2. Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 45–60 minutes.
3. Punch down the dough and divide into 8 equal pieces. Roll each piece into a 6–8 inch rope and join ends to form bagel rings. Place on a floured tray, cover with a damp towel and rest 15–20 minutes.
4. Preheat oven to 500°F (260°C). If you have a baking stone, place it in the oven to preheat; otherwise use a heavy baking sheet turned upside down.
5. Bring 8 cups (1.9 L) water and 2 tbsp (30 ml) honey to a gentle boil in a deep wide pot. Boil bagels, 2–3 at a time, 45–60 seconds per side for a slightly chewy, dense Montreal texture. Remove with a slotted spoon and drain briefly on a rack.
6. Dip the top of each boiled bagel into sesame seeds (and coarse salt if using) and place onto the preheated stone or baking sheet. Brush the tops lightly with the egg wash.
7. Bake 10–14 minutes until deep golden and glossy, rotating once for even color. Remove to a rack to cool slightly.
8. To assemble, slice bagels horizontally. Spread each half with cream cheese, layer smoked salmon, add red onion slices, capers and a sprinkle of chopped dill. Serve with lemon wedges alongside.