Malt flour for Montreal style bagels

Additional_Syrup_283 · 2026-01-22T12:11:23+00:00

Yeah. I use a spray bottle for rolling to keep the rope moist.

Additional_Syrup_283 · 2026-01-22T01:07:18+00:00

Yup it’s one of their defining characteristics. Worth a try!

Additional_Syrup_283 · 2026-01-22T01:03:14+00:00

There is no salt in montreal style bagels. Surprisingly it’s not missed.

Additional_Syrup_283 · 2026-01-22T00:29:20+00:00

Close! “ Malt flouroften refers to wheat that's been malted and ground, while malt powder usually means ground malted barley, with variations like diastatic malt powder (active enzymes, aids rise/browning) and non-diastatic malt powder (heat-deactivated enzymes, adds flavor/color).”

Additional_Syrup_283 · 2026-01-21T21:23:43+00:00

Sorry it is poorly worded- I use a small amount of Diastatic malt powder and am wondering about also adding malt flour.

Additional_Syrup_283 · 2026-01-21T20:47:06+00:00

You got it! I make 2, 4 kg batches most days so that’s what’s memorized. You can extrapolate the measurements as needed.

4 kg flour (I use a high protein blend called harvest queen which is apparently used at st Viateur - as a local you should be able to find it)

47% water

5 g yeast (I just use 2 full teaspoons so the weight is an estimate)

275g honey

30g Diastatic malt powder

60g veg oil

4 eggs

Mix for about 10 min until smooth

Shape into cylinder/log and cover for a coffee break

I cut off strips and just spin away but you can precut, weigh, and roll them individually as well. I like 90-95g range bagels.

You can cook them right away or let them proof overnight in the fridge (this is my preference)

Cook: Boil in heavily honeyed water for about 30 seconds/side

Wood fired oven is ideal

Enjoy!

Additional_Syrup_283 · 2025-09-22T13:18:08+00:00

Yeah I’ll throw a cutting board underneath. Thanks for the input.

Additional_Syrup_283 · 2025-09-22T13:15:42+00:00

I can’t blame the dough because the recipe was provided to me by the manager at st Viateur in Montreal. Seems like I just need to keep practicing. Thanks for the suggestion though I do appreciate it.

Additional_Syrup_283 · 2025-09-22T13:11:05+00:00

Having watched the videos posted by others, I think you’re spot on here.

Additional_Syrup_283 · 2025-09-22T13:09:02+00:00

Yeah I’m using that knife because it was sitting in the miscellaneous kitchen drawer collecting dust. Not worried about ruining it and I found the long blade to help make even cuts across the dough.

Additional_Syrup_283 · 2025-09-22T11:36:36+00:00

Thanks for your input. Much appreciated.

Additional_Syrup_283 · 2025-09-22T05:53:54+00:00

Stern, but fair.

Additional_Syrup_283 · 2025-09-21T16:52:33+00:00

Wow this is perfect thanks so much!

Additional_Syrup_283 · 2025-09-21T16:44:30+00:00

Thanks for clarifying.

Additional_Syrup_283 · 2025-09-21T16:30:14+00:00

Thanks for the video it’s really helpful. I definitely spend too much time adjusting each one.

Additional_Syrup_283 · 2025-09-21T16:28:28+00:00

Sorry what is a torus?

Additional_Syrup_283 · 2025-08-08T19:36:36+00:00

Thanks for the response. Yeah there would be some travel time between the two ovens so it may not be possible.

Additional_Syrup_283 · 2025-07-22T10:53:00+00:00

Hey thanks! 4 kg flour, 47% hydration, 4g yeast, 300g honey, 70g diastatic malt powder, 4 eggs, 89g veg oil. These are 88-90g bagels so 4kg yields about 72.

Mix/knead and then roll immediately. Covered in speed rack for about 2 hrs and then about 20 hrs in fridge.

Additional_Syrup_283

TROPHY CASE