I’m on my own for most of this weekend and when that happens I usually try to conquer a fun baking project. Usually, bread baking is my best bet. It’s satisfying, not so sugary that I will inevitably eat the entire thing, and the finished product always makes me so proud.
In Montreal, we have quite a few bagel shops where you can load up on delicious Montreal-style bagels, but sometimes I pine for the soft and chewy New York bagel. Luckily, they can be made at home, and with some time and a little love they can turn out exactly how you planned.
I like to freeze my bagels after making them and then enjoy them throughout the month, but after seeing this bagel loaf one afternoon I knew I needed to try it. Sliceable bagel bread?! Total game changer.
And the texture did not disappoint! When you slice into the bread and toast it the dough stays good and dense for optimal butter and cream cheese smearing. I couldn’t be happier right now.
So, while Paul’s in China being a wild man (oh yeah, Paul is totally in freaking China right now!!), I’ll be here baking various breads and watching season 2 of Hannibal like it’s my job.
Side note: does anyone else watch Hannibal? It took me several episodes to get into it, but season 2 is SO GOOD!!
And now back to this loaf. I should mention that if you’re relatively new to bread baking and feel like trying out something kind of funky, this bread is a great starting point. You don’t have to mess around with shaping perfect bagels and in my experience I have yet to make a bad batch. I’ve made an everything bagel loaf, a seedy loaf like this one, and even a sundried tomato version! Really, you can get creative with your toppings to get your desired flavour.
Oh, and you don’t need to use whole wheat flour – I just substituted it in for my tastes.
Happy Friday! xo
- 1 tbsp granulated sugar
- 1 tsp active dried yeast
- 1 1/4 cups warm water, divided
- 2 1/3 cups white bread flour
- 1 cup whole wheat bread flour
- 1 1/4 tsp Kosher salt
- 1 tsp baking soda
- 1 tsp Kosher salt
- 1 tsp corn syrup (you can use malt syrup, maple syrup, or sugar too)
- 1 egg, beaten
- Sesame seeds and poppy seeds, for sprinkling
- In the bowl of a stand mixer, add the sugar, yeast and 1/2 cup of the water. Mix to combine and then allow the mixture to sit for about 5 minutes, or until the mixture is foamy on top.
- Meanwhile, whisk together the flours and salt in a large bowl*.
- After 5 minutes, add the flour to the yeast mixture and another 1/2 cup of the warm water. Using the dough hook on your stand mixer, mix the dough on medium speed for 5 minutes until the dough is smooth and firm. If the dough seems like it needs more water (mine did) add another 1/4 cup of warm water.
- Grease the bowl you mixed the dough in with olive oil and place the dough back in the bowl. Cover with a clean towel and place in a warm place (or in the oven with the light on) for 1 hour.
- Once the dough has risen, preheat oven 350 degrees F. Oil or butter a 9 x 5-inch loaf pan and use the sesame and poppy seeds (or whatever seed you'd like) to 'flour' the tin (if you don't want to use seeds, just oiling the loaf tin is fine as well). Set aside.
- Punch the dough down with your fist and then place it onto a floured work surface. Knead the dough a few times with your hands and then form the dough into a rough round shape. Divide dough into 5 equal pieces. Shape each piece into a ball and flatten into a thick oval. Place the dough on a parchment lined baking sheet and cover with a damp kitchen towel. Allow the dough to rise for 30 minutes in a warm place.
- Meanwhile, bring about 2 litres (8 cups) of water to a boil in a large pot. Stir the baking soda, salt and corn syrup into the water and leave to simmer. Use a slotted spoon to drop one oval of dough into the simmering water. Boil for 1 minute and then flip and boil for another minute on the other side. Remove from the water with the slotted spoon, shake off any excess water, and then place into the prepared loaf tin. Repeat with the other ovals of dough, lining them up inside the tin next to each other.
- Brush the cracks in between the dough ovals with a beaten egg to ensure they stick together during baking. Brush the top of the loaf with beaten egg and sprinkle more seeds on top.
- Bake for 35-40 minutes until dark golden. Leave to cool in the tin for a few minutes before turning out onto a cooling rack to cool completely before slicing.
- I like to enjoy this bread sliced and toasted with butter and/or cream cheese.
Recipe adapted from Top with Cinnamon
*You can go ahead and just use regular bread flour if you would prefer a white bagel.