Montreal-Style Bagels

Makes 8 Large Bagels (Or 16 small ones)

Sinless Sourdough bagels offer a unique twist on the classic New York-style bagel. The process begins similarly to other Sinless Sourdough recipes, combining wheat flour of choice to form a smooth, elastic dough.

The flour selection determines the carb count and the dough’s texture and rising ability.This dough is then shaped into bagels, which are traditionally formed into rings. The bagels undergo a brief boiling process before baking, which gives them their characteristic chewy exterior and soft interior.

When baked, these bagels achieve a golden-brown crust that is both chewy and flavorful, thanks to the distinctive taste profile of the wheat, featuring subtle notes of cinnamon sweetness and nuttiness.Sinless Sourdough bagels can be enjoyed in various ways, making them perfect for any meal. For a classic experience, serve them toasted with cream cheese or smoked salmon. They also pair well with avocado, eggs, or nut butter for a hearty breakfast. For a savory lunch option, use them as a base for sandwiches filled with your favorite meats, cheeses, and vegetables.Toppings like sesame seeds, poppy seeds, or Everything Bagel seasoning can be added before baking to enhance the flavor profile. Whether served as part of a weekend brunch or as a quick grab-and-go breakfast, Sinless Sourdough bagels are sure to satisfy.These bagels, while slightly smaller than traditional bagels, offer a satisfying and filling option.

Due to the nature of the ingredients, they contain fewer carbohydrates compared to conventional bagels. Each bagel typically has around 8-10 net carbs (based on 8 bagels per recipe), depending on the specific flour used. Sinless Sourdough bagels provide a delightful balance of flavors and textures that can easily satisfy hunger while being mindful of carb intake. Their chewy exterior and soft interior make them a comforting option for any time of day. Embrace the classic bagel experience and enjoy their unique flavor while still maintaining a lower-carb lifestyle.

Equipment needed:

• Measuring spoons
• Measuring cups
• Container with cover, such as a t-towel or paper towel (for preferment)
• Small bowl for proofing yeast
• KitchenAid stand mixer with flat beater and dough hook attachments or any stand mixer with these attachments (or mix by hand)
• Medium sized pot (for boiling bagels)
• Large baking sheet
• Parchment Paper (to line baking sheet)

Ingredients:

Preferment:

• 1 cup Sinless Sourdough Levain (active starter)
• 1 cup whole wheat flour
• ½ cup spring water (pH 7.  Most brands are pH 7.  Some brands such as Costco Kirkland has a pH of 8.5.  Higher than 7 pH may hinder the starter’s growth.)
• 2 tbsp olive oil
• 1 tsp sugar (or honey) for low carb flours

Wet Ingredients:

• 1 cup spring water (pH 7.  Most brands are pH 7.  Some brands such as Costco Kirkland has a pH of 8.5.  Higher than 7 pH may hinder the starter’s growth.)

Dry Ingredients:

• 1 ½ cups oat fiber
• ¾ cup vital wheat gluten
• 2 tsp salt
• 3 tablespoons of psyllium or flax seed meal
• 2 teaspoons baking powder
• 3 teaspoons SAF Red Label Instant Yeast
• 3 teaspoons sugar or honey (for proofing yeast)

Water Bath

• 2 quarts water
• 1 tablespoon sea salt

Egg Wash

• 1 egg, beaten with 1 tablespoon spring water

The Night Before:

1. Creating Preferment:In a sterilized glass container (with lid), add preferment ingredients.  Mix well into a fluffy dough. Cover the container and set in a warm area of the kitchen.
2. After measuring 1 cup of levain from your starter jar, you need to maintain your starter left in the jar:
3. Maintaining Your Starter:  After using 1 cup of your starter, you should have left about 1/4 amount in the glass jar.  Transfer this ¼ amount to a clean, sterilized jar.  Add 1 tablespoon of oat fiber to the jar. Add 1 tablespoon of vital wheat gluten to the jar. Pour 2 tablespoons of spring water into the jar. Using your jar spatula or chopstick, mix these ingredients together until they form a thick, pancake-like mixture.
4. Mix back and forth in a vertical direction, then pull up the mixture from the bottom and fold it over the top, and mix in circles.  This mixing process adds air to your starter to help it begin a new fermentation.
5. Put the lid loosely on the jar.
6. Place the jar back in a warm area of your kitchen.

Baking Day:

*The recipe calls for SAF Instant Dried Yeast, allowing you to add the dried yeast along with sugar or honey directly into the mixing bowl with the other ingredients. However, you can also proof the yeast in advance if you prefer this method; I personally enjoy proofing the yeast beforehand, as the sweet aroma enhances the baking experience. To do this, heat a cup of spring water in the microwave for 30 to 40 seconds (depending on how hot it gets), then add the yeast and sugar or honey. Let it sit until a dome of foam forms, indicating that it’s ready to use. Add it to the mixer bowl after the preferment, and before the dry ingredients.

Shaggy Dough:

1. Combine wet ingredients and then dry ingredients into your stand mixer bowl with a flat beater.
2. Mix on low until they form a shaggy dough. Keep in mind that different varieties of wheat flour require varying amounts of spring water. Begin with one cup of water, then gradually add one tablespoon at a time. Continue this process until all the dry ingredients have incorporated and the dough becomes cohesive, sticky, and no longer crumbly.
3. Turn off the machine.
4. Using your hand pull the mixture into a ball.
5. Let shaggy dough rest for 30 minutes (autolyze).
6. (This resting time allows the ingredients to bind together, to activate the gluten and instant yeast.)
7. Remove the flat beater and replace with a dough hook attachment.

Extended Kneading:

8. A stand mixer is highly recommended.
9. To knead the dough, start by setting your stand mixer to low and knead for 1 minute.
10. After that, increase the speed to #3 for 1 minute, then to #4 and let the dough mix for an additional 4 to 5 minutes.
11. After a total of 6 minutes, remove the dough from the mixer and shape it into a ball.
12. Gently stretch the top of the ball; if it cracks, return it to the mixer and knead for another 2 minutes.
13. Check again—the dough is ready when you can gently stretch the top without it breaking apart.
14. The total kneading time should be between 6 to 8 minutes on speed #4.

Hand Kneading:

Kneading by hand is not recommended because it requires at least 15 minutes of intense effort, and there is a chance that the dough may be under-kneaded, which can lead to it breaking during shaping and ultimately affect oven spring. To knead low-carb sourdough by hand, hold the dough in one hand and use the heel of the other hand to push it away from you, then pull it back. Rotate the dough slightly and repeat this push-and-pull motion for several minutes until it becomes smooth and elastic.

Prepare Baking Sheet:

15. Line large baking sheet with parchment paper or silicone baking mats.

Shape Bagels:

16. When the dough is ready, punch it down to release any air bubbles.
17. Divide the dough half and then cut each half into 4 equal pieces, making a total of 8 pieces.
18. (Just eyeball it—doesn’t need to be perfect!)
19. Shape each piece into a ball. Then turn the ball into a puck, like a hockey puck.  Press your index finger through the center of the puck to make a hole about 1.5-inches in diameter.
20. Set bagels on baking sheet.

Bulk Fermentation:

21. Loosely cover the shaped bagels with kitchen towel and rest for 2 hours (3 to 4 hours if using Einkorn wheat).

Preheat Oven:.

22. Preheat oven to 450°F (232°C).

Boiling Bagels:

23. Fill a large, wide pot with 2 quarts of water.
24. Add the salt.  Salt is added to the boiling water when making bagels to enhance their flavor and improve the texture of the crust. The salt helps create a firmer, chewier exterior while also allowing some of its flavor to permeate the bagel during the boiling process, contributing to the overall taste and quality of the finished product.
25. Bring water to a boil, then reduce heat to medium-high.
26. Drop bagels in, 1 to 2 at a time.
27. Boil bagels with whole wheat preferments for 10 seconds each side.  Boil bagels with white flour preferments for 20 seconds per side.
28. Using a straining ladle, remove bagel from the boiling water.
29. Set bagel back on baking sheet.
30. Repeat process for all 8 bagels

Egg Wash:

30. Using a pastry brush, brush the egg wash on top and around the sides of each bagel.

Bake:

31. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown.
32. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.

*Note: If you don’t have a proofing heat mat and your kitchen is on the cooler side, a simple trick is to turn on your oven briefly and place your baking sheet with the proofing bagels near the oven or on the stove top. This creates a warm environment that will help them rise beautifully. For an added touch, I like to prepare an egg wash using a tablespoon of olive oil instead of water—it gives the bagels a chewier, richer crust. Sometimes I even add a bit more olive oil (around 2 tablespoons) and apply a double coating for extra texture. Feel free to adjust this to your preference! If your oven has a convection setting, set it to 400°F and bake for about 15-20 minutes. Just keep an eye on them, as they can brown quickly. The convection setting helps the bagels puff up for that perfect, bakery-style finish!