Montreal-Style Bagels
Sesame Seeds and Scallion Cream Cheese
Baker Oren Salomon of Starship Bagel | Lewisville, TX
Yield: 1 baker’s dozen
Adapted by StarChefs | october 2024
INGREDIENTS
Bagel:
320 grams King Arthur Sir Lancelot high-gluten flour
280 grams King Arthur bread flour
36 grams honey
36 grams egg yolk
29 grams canola oil
5 grams yeast
24 grams granulated sugar
12 grams kosher salt
Scallion Cream Cheese:
100 grams cream cheese
18.75 grams scallion, chopped
To Assemble and Serve:
Sesame seeds
160 grams honey
METHOD
For the Bagel:
In the bowl of a stand mixer fitted with a dough hook attachment, combine all ingredients and 298 grams water. Mix until smooth. Transfer dough to a lightly floured surface and divide into 150-gram portions. Roll each portion into a rope and form into a bagel shape by tying the ends together and rolling the seal to create a ring. Cover and refrigerate 4 hours.
For the Scallion Cream Cheese:
In the bowl of a stand mixer fitted with a paddle attachment, whip cream cheese 5 minutes, or until soft and airy. Add scallions and mix additional 30 seconds to combine. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 460°F. Place sesame seeds in a shallow dish and set aside. Bring a 16-quart stock pot of boiling water to a boil. Season water with honey. Boil Bagels 20 seconds on each side. Remove from water and dip boiled Bagels into sesame seeds. Transfer to a parchment-lined sheet tray. Bake 12-15 minutes, or until golden brown, rotating the tray halfway through. Remove from oven and let cool. Once cooled, slice Bagels in half and spread with desired amount Scallion Cream Cheese.
