手工蒙特利爾貝果Montreal Bagels，為什麽有別於其它貝果？特殊配方是什麽？請往下看就知道了! 
有視頻，有圖，有英文，有中文。
Bagel Ingredients 配料：
1 ¾ cups Warm Water 1 ¾ 杯溫水
2 ¼ tsp yeast 2¼茶匙酵母
4 tbsp White Sugar 4湯匙白糖
5 cups Bread/All-Purpose Flour 5杯麵包/通用麵粉
1 tsp salt 1茶匙鹽
2 tbsp Olive Oil 2湯匙橄欖油
Honey Water Bath Ingredients 蜂蜜水浴：
Enough Water to fill a Shallow Pot 淺鍋裏裝7分滿的水
2 tbsp Honey 2湯匙蜂蜜
Topping(s) , Anything, but the most common are: 另準備一些：
White Sesame Seeds 白芝麻
Black Sesame Seeds 黑芝麻
Poppy Seeds 罌粟種子
Onion Powder 洋蔥粉
Add to your own liking 根據自己的喜好添加。
INSTRUCTIONS步驟：
1. Yeast 激活酵母
Using a stand mixer bowl (or regular large bowl if you plan on hand mixing), combine 1 ¾ cups of Warm Water, 2 ¼ teaspoons of Yeast and the 4 tablespoons of Sugar. Whisk to dissolve the Yeast and Sugar, then let the mixture rest for 10 minutes or until the Yeast Blooms/Activates.
在立式攪拌碗（或普通大碗，如果您打算用手揉麵的話）中加入 1 ¾ 杯溫水、2 ¼ 茶匙酵母和 4 湯匙糖，攪拌均勻，然後讓混合物靜置 10 分鍾或直到酵母泡沫化/活化。
2. Mix 攪拌或手揉
Once the yeast has bloomed, add 5 cups of your flour of choice. Bread Flour is reccomended for this recipe, though all-purpose is also fine to use. Add 1 teaspoon of Salt and 2 tablespoons of Olive Oil (Extra Virgin reccomended). Whisk breifly to start off the dough-making process, then turn on the stand mixer (Unless you are hand-mixing, then start to whisk more aggresively) and set it to low speed. When a doughy ball BEGINS to form, set the stand mixer on medium, then let it mix for five or six minutes, or until a smooth, homogenous dough ball is created.
酵母激活後，加入 5 杯麵粉 （推薦使用麵包粉，當然通用的也可以），加入 1 茶匙鹽和 2 湯匙橄欖油（推薦特級初榨），拌勻，打開立式攪拌機（或繼續用力手揉），先設為低速， 成團後中檔，攪五六分鍾，或直至形成光滑、均勻的麵團。
3. Kneading, Shaping and Fermentation 整形, 發酵
Put the dough ball on a well-floured surface, then begin to knead for another 5 to 6 minutes or until the dough seems very soft and supple.
Grease up a bowl big enough to fit your dough with olive oil, then set the dough inside the bowl, cover the bowl in plastic wrap and let rest for about 1 hour and 15 minutes
將麵團放在撒了麵粉的案板上，再揉 5 到 6 分鍾，直到麵團很柔軟。
大碗裏塗上橄欖油，將麵團放入碗中，用保鮮膜蓋住碗，靜置約 1 小時 15 分鍾
4. Before Dough After Dough, Flat cut 第一次發酵後分割麵團
After the wait, the dough should have doubled in size. if so, set it atop a clean counter and slightly flatten it. Then, divide the dough into 12 pieces, approximate in weight and size. Form each piece of dough into a small ball and let rest for another 5 minutes.
Take out a dough ball, then flatten it. Pinch the left and right sides (thirds) of the dough ball together, then roll the dough up (starting from bottom or top sides of the dough, not left or right) into a sausage shape. Repeat with all 12 of the dough balls, then let rest for another 5-10 minutes.
等麵團發酵到原來的兩倍大，取出放在幹淨的案板上稍微壓平，分成12份，重量和大小相近，團成小球，醒5分鍾。
取出一個麵球，壓平，將左右兩側（三分之一）捏在一起，卷成香腸形狀，同樣卷好12個麵團，再醒 5-10 分鍾。
5. Balled Rolled into Sausages Rolled More 搓卷成麵圈並第二次發酵
Take the dough sausages and roll all of them up into cylinders about 10 inches in length. Take 1 dough cylinder, then wrap the edges around your hands to form a very thin bagel shape, then squeeze down on where the 2 dough cylinder points to fuse them. Repeat for all 11 other dough cylinders.
Leave the bagels on a floured surface, surround them with plastic wrap, and wait for 1 hour where they will rest and rise during this time
取出香腸狀麵團，搓成約 10 英寸的長條，纏繞在手上，壓一下交接處，就成了麵圈，按樣完成其它11個麵圈，然後用保鮮膜蓋住，靜置，第二次發酵，大約 1 小時。
6. Honey Water Bath 蜂蜜水浴-這就是蒙特利爾貝果有別於其它貝果的步驟：
Prepare the Honey Water Bath for the Bagels by adding the 2 Tablespoons of honey to the pot of water and bring the water to a boil. Bathing the Bagels in honey water before baking them is what really sets apart these Montreal Style Bagels from their New York Counterparts, giving them a chewy texture and a sweet flavour more than a bready, crunchy one.
Once the water is brought up to a simmer, put in about 2 or 3 bagels in at a time, depending on the size of your water pot, and let them "cook" for about 45 seconds on each side. After you have "cooked" the bagels for 45 seconds on each side (1 minute 3 seconds total), scoop then out of the water bath using a spoon or tongs and put them onto a tray that contains your topping of choice. Flip the bagel(s) repeatedly until enough of your toppings are stuck to the bagel, then set them of a baking tray, and repeat this process for all 12 bagels.
準備貝果的蜂蜜水浴，將 2 湯匙蜂蜜加入一鍋水中，將水燒開。在烘烤之前將貝果麵圈浸泡在蜂蜜水中煮一煮，這就是蒙特利爾貝果與紐約貝果或其它貝果的不同之處，使貝果有一種耐嚼的質地和甜味，而非麵包那種鬆脆的口感。其它貝果開水中沒有加蜜糖。
水煮沸後，一次放入約 2 或 3 個貝果麵圈，“煮”約 45 秒後，翻麵再煮45秒，然後將麵圈從水撈出，放在裝有芝麻或其它配料的盤中，反複翻轉，直到麵圈兩麵都沾有足夠的配料，重複完成 12 個麵圈，放在烤盤上。
7. Baking and making sandwich烘烤，貝果三明治成品
Preheat oven to 450 degrees Fahrenheit
Once you have finished bathing and topping the bagels, and once the oven has finished heating up, put them in the oven and let them bake for about 16 minutes
Take them out of the oven once they are sufficiently golden brown and done baking, and let them rest and cool down for 30 minutes before cutting and sampling.
將烤箱預熱至 450 華氏度，把過了蜂蜜水浴，沾滿芝麻或其它配料的貝果麵圈放進烤箱，烤16分鍾左右，或烤至金黃色，取出，冷卻 30 分鍾，切割，做貝果三明治，
貝果塗好奶油乳酪cream cheese，夾上熏三文魚（滴幾滴鮮檸檬汁），洋蔥圈，番茄片，小刺山柑（capers）成三明治，我們同時還烤了一個Nachos墨西哥幹酪辣味玉米片。開吃！！
謝謝！
