We went looking for outstanding leaf colors in Montreal, and found incredible bagels as well.
Bagels are one of the things we discovered while traveling in Canada, and recreated when we got back home. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe.
Updated:
Estimated reading time: 5 minutes
Table of contents
Ingredients
The key to improving flavor is to use all the best ingredients.
- Bread Flour – King Arthur Organic Bread flour King Arthur responsibly sources the wheat for their flours, and it pays off in the taste and quality. They have a “never bleached” guarantee, which means their flours don’t have an off taste or unpredictable results that can be caused by bleaching. They also carefully calibrate the protein content, so the flour gives you the same results everytime.
- Yeast – SAF-Instant Red – for Hearth Bread and SAF-Instant Gold for Enriched Bread – Instant yeast is easier to use and more reliable so the results are better.
- Salt – Diamond Kosher tastes cleaner and measures differently.
- Barley Malt Syrup – adds an extra homemade yeast flavor to the bread.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
Sustainability
True to The Master Pantry philosophy, every ingredient in this recipe is chosen with intention—favoring quality, seasonality, and sustainable production practices whenever possible.
With a background in agriculture and years of experience working alongside farmers, regulators, and researchers, I’ve seen firsthand how the way our food is grown affects not only flavor, but soil health, ecosystems, and long-term food security.
This recipe reflects that understanding. In the ingredients section, you’ll find a closer look at each ingredient and why it matters—so you can cook with both confidence and care.
Method
This recipe uses an easy, foolproof method that requires only a few minutes of active time. Check out Master Bread Method for a more detailed explanation on how this works.
- Measure the ingredients by weight and mix together
- Chill the dough overnight
- Shape the dough and let it rise
- Bake
This recipe uses our Master Bread Method. An easy, foolproof, updated way of making bread.
Why this Works
- Use a recipe that allows the dough to raise overnight, improving the flavor, and making it so much easier.
- boil the bagels rather than steaming them, because this gives them that authentic texture on the skin and in the bread.
- Use malted barley syrup in the bagel dough and in the water for boiling for that authentic flavor.
Bagels in Montreal Canada
We learned some of the reasons why the bagels in Montreal Canada are so good. First, the bagels are made with bread flour, and subject to a long slow rise that allows them to develop more flavor. Then the bagels are boiled before baking. Some bagel makers use methods that are quicker, like using all purpose flour and allowing them to rise quickly in a warm area and then steaming them instead of boiling. But you can taste the difference in the bagels.
RECIPE
Equipment
- Stand Mixer with paddle and dough hook attachments
- Silicon mat
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 250 grams water
- 1 Tablespoon barley malt syrup
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon Red SAF instant yeast
- 450 grams King Arthur organic bread flour
- 1 Tablespoon vegetable oil
- 1 Tablespoons poppyseeds
Instructions
- Heat the water to 95℉, using a kitchen thermometer to check it. Place the bowl of the stand mixer on the scale and measure in the water. Then measure in the malt syrup, salt, and stir. Measure in the yeast and stir. Zero the scale and measure in the flour.
- Using the stand mixer with the paddle attachment, mix on low speed for 3 minutes. Stop the mixer and wait 5 minutes.
- Switch to the dough hook, and mix on low for another 3 minutes.
- Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Divide the dough into 8 equal pieces. Shape them into balls by rolling them on a flat surface, the pulling the surface down and tucking it under to tighten the surface. Create a hole by poking your thumb through the center and turning until they are smoothed. Allow the bagels to rise in the refrigerator overnight (12-16 hours).
- Remove the bagels from the refrigerator. Place the silicon mat on a baking sheet and lightly oil it. Boil a large pot of water and place only enough bagels in the boiling water so that they don't touch. Boil the bagel until it floats, about thirty seconds. Place each bagel on the baking sheet spacing them at equal distance.
- Preheat the oven to 450℉, 30 minutes before baking.
- Bake until golden brown, about 15 minutes.
- Immediately remove the bagels from the pan and place on a cooling rack. Allow to cool for 30 minutes.
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
| Ingredient | Percent by Weight |
Flour Sugar Salt | 100 50 |
Baker’s Percentages is a formula-based system where total flour weight is always !00 percent and all other ingredients are expressed as a percentage of that flour weight. It allows you to quickly and accurately compare recipes.
Other Bread Recipes that start with our Master Bread Making Method
These recipes use our Master Bread Method. An easy, foolproof, updated way of making bread.
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen.