Montreal Bagels

Name: Montreal Bagels
Yield: 18
Ingredients: 1 ½ cups water, room temperature; 2 packages dry quick-rising yeast (or 1 1/2 ounces fresh yeast); 1 teaspoon sugar; 2 ½ teaspoons salt; 1 whole egg; 1 egg yolk; ¼ cup oil; ½ cup honey; 5 cups or more flour (preferably bread flour); 3 quarts water for boiling; ⅓ cup honey or malt syrup; Sesame or poppy seeds for sprinkling on top

Montreal Bagels was pinched from <a href="http://cooking.nytimes.com/recipes/6795-montreal-bagels" target="_blank">cooking.nytimes.com.</a>

INGREDIENTS

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1 ½ cups water, room temperature

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2 packages dry quick-rising yeast (or 1 1/2 ounces fresh yeast)

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1 teaspoon sugar

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2 ½ teaspoons salt

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1 whole egg

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1 egg yolk

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¼ cup oil

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½ cup honey

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5 cups or more flour (preferably bread flour)

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3 quarts water for boiling

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⅓ cup honey or malt syrup

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Sesame or poppy seeds for sprinkling on top

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