andrejthechef
CanadaSandwichBreakfast

Montréal Bagels with Smoked Salmon and Cream Cheese

Hand-rolled Montréal bagels, boiled in honey water and baked until sesame-crusted, filled with cream cheese, smoked salmon, capers and red onion.

prep
2 h
cook
30 min
total
2 h 30 min
serves
6
level
medium
A sesame-seed Montréal bagel filled with cream cheese and smoked salmon, with capers and sliced red onion on the plate and a coffee beside it

Montréal bagels differ from the New York kind. They are hand-rolled, smaller and thinner, with a big hole, and the dough contains egg and a little sweetener. They are boiled in water sweetened with honey and traditionally baked in a wood-fired oven, which gives a slightly sweet, chewy crust coated in sesame or poppy seeds. The bagel here is split and filled with cream cheese, smoked salmon, capers and red onion.

The shape and the boil matter most. Roll the dough into a rope, close it into a wide ring so the hole survives the oven, and keep the boil short, about 30 seconds a side, so the crumb stays dense rather than puffy. A home oven cannot match a wood fire, so a hot baking sheet and a high temperature get you close.

If you only want the salmon, the smoked salmon and avocado plate is a quick no-bake version.

Montréal Bagels with Smoked Salmon and Cream Cheese is one of the best breakfasts from around the world.

method

  1. Stir the flour, yeast and salt together in a large bowl. Add the warm water, egg, 1 tablespoon of honey and the oil and mix into a stiff dough. Knead on a lightly floured counter for about 10 minutes, until smooth and firm. It should be stiffer than bread dough.

  2. Put the dough in an oiled bowl, cover, and let it rise in a warm spot for about 1 hour, until it looks puffy and has grown by about half.

  3. Divide the dough into 6 pieces of about 105 g each. Roll each into a rope about 25 cm (10 inches) long, wrap it around your hand with the ends overlapping, and roll the join against the counter to seal. The hole should be about 5 cm (2 inches) wide because it will shrink. Set the rings on a floured tray, cover, and rest for 20 minutes.

  4. Heat the oven to 230°C (450°F) with a baking sheet inside. Bring the 2 liters of water and 3 tablespoons of honey to a boil in a wide pot, then lower to a steady simmer. Spread the sesame seeds on a plate.

  5. Boil the bagels in batches of two or three for 30 seconds on each side. Lift them out with a slotted spoon, let the water drip off, and press both sides into the sesame seeds until thickly coated.

  6. Lay the bagels on a piece of parchment and slide it onto the hot baking sheet. Bake for 8 minutes, flip them, and bake 8 to 10 minutes more, until deep golden and the seeds are toasted. Cool on a rack for 10 minutes.

  7. Split the bagels, spread both halves with cream cheese, and layer on the salmon. Add capers and red onion and eat the same day while the crust is still chewy.

chef's tips

  • The bagels are best within a few hours of baking. Day-old ones should be split and toasted.
  • Poppy seeds work in place of sesame. For plain bagels, skip the seeds and the rest of the method stays the same.
  • The dough is firm, so knead by hand for the full 10 minutes or use a stand mixer with a dough hook for about 6. Under-kneaded dough bakes up pale and tears when boiled.
  • Smoked salmon is ready to eat as sold, but keep it refrigerated until you assemble and use it within the date on the pack.