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We went looking for outstanding leaf colors in Montreal, and found incredible bagels as well.

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.

So, when we got back home we managed to make bagels that tasted really close.


  • Use a recipe that allows the dough to raise overnight, improving the flavor, and making it so much easier.
  • Use malted barley syrup in the bagel dough and in the water for boiling for that authentic flavor.
  • boil the bagels rather than steaming them, because this gives them that authentic texture on the skin and in the bread.

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. For more ideas, see our other posts about recipes inspired by travel.

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