Vegan Montreal-Style Bagels reinvent the classic Montreal bagel into a plant-based delight. This recipe maintains the distinctive sweet and dense qualities of its traditional counterpart, while offering a vegan alternative that doesn’t compromise on texture or taste. The bagels are hand-rolled, boiled in honey-sweetened water—which can be substituted with maple syrup for a vegan option—and then baked to golden perfection. Each bagel is generously coated with sesame seeds, creating a delightful crunch that complements the slightly chewy interior. This version ensures that vegans and those with dairy intolerances can enjoy a beloved staple of Montreal’s culinary scene, without sacrificing authenticity or flavor.
Bread & Rolls
Vegan Montreal-Style Bagels
Vegan Montreal-Style Bagels reinvent the classic Montreal bagel into a plant-based delight.
About this recipe
Method
120 min prep · 25 min cook
Dissolve the sugar in warm water and stir in the yeast. Let it stand until frothy, about 10 minutes.
In a large mixing bowl, combine the flour, salt, 1/2 cup maple syrup, and vegetable oil. Add the yeast mixture and stir until a dough forms.
Knead the dough on a floured surface until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and divide it into 8 pieces. Roll each piece into a rope, then shape into a bagel. Let the shaped bagels rest for 30 minutes.
Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and add 1/4 cup maple syrup. Boil the bagels, a few at a time, for about 2 minutes per side.
Reviews & comments
No comments yet.