About this tour
When Jake from our BugBitten team booked the Montreal Bagel Making Workshop, we showed up ready to knead some dough. This hands-on two-hour class in Montreal teaches you how to make proper Montreal-style bagels — the ones locals queue for — without the intimidation factor. You'll work through every step: mixing and kneading dough, shaping, boiling, topping, and baking, then eat what you've made while it's still warm. It's not a spectator sport; you're actually doing the work, learning how flour and water ratios change the final result, and picking up home-kitchen tricks borrowed from professional bakers.
Highlights
- Hands-on from start to finish — you shape, boil, and bake your own.
- Learn how water and flour ratios affect dough texture and crust.
- Techniques adapted for home kitchens, not just pro bakeries.
- Fresh bagels to eat straight from the oven or take home.
- Small enough that the instructor can actually watch what you're doing.
- Near public transport — easy to get to without a car.
- Demystifies a Montreal institution without pretension.
What to expect
You'll arrive at a working kitchen space and get straight into mixing dough — the instructor walks you through ratios and technique, then lets you feel the difference as you knead. There's a natural rhythm to the class: rest periods built in so dough can rise while you learn about boiling and toppings. Shaping takes focus (Montreal bagels have a distinctive look), then you'll boil them briefly in water before adding seeds or other toppings. The baking happens while you're still there, so the smell builds anticipation. By the end, you're eating bagels you made, which lands differently than watching someone else do it.
The pace is realistic — two hours feels like enough time without feeling rushed. Jake noted the instructor kept explanations clear without over-talking. Public transport nearby means you're not trapped if you need to get somewhere after.
What travellers say
- Genuinely hands-on — you do the work, not watch it.
- Science-backed teaching about dough and ingredients.
- Techniques scaled for home kitchens, not pro bakeries.
- Eat what you bake straight from the oven.
- Easily accessible by public transport.
- Two hours is tight for slower bakers or chattier groups.
- No clarity on vegan or allergy-friendly options.
- Group size and peak-time crowding not specified.
Themes summarised by our team from public information about this tour. Verify specifics on the operator's page before booking.
Good to know
This is genuinely hands-on, not a demo you watch from a stool. The instructor covers the science (how ingredients change the final product) so you can troubleshoot at home. You leave with fresh bagels and the confidence to try again in your own kitchen. It's a solid option if you want to do something skill-based rather than just sightsee in Montreal. Works for anyone curious about baking, from complete beginners to people who want to nail a specific style.
Two hours is tight if you're a slow baker or like lots of chatting time. You'll be on your feet and active, so wear comfortable shoes. The class is hands-on, which means your hands get messy — bring an old shirt or expect dough flour. No mention of dietary restrictions or vegan options in the source, so check ahead if you have allergies or preferences. Group size isn't specified, so peak times could mean you're squeezed. All equipment is provided, fresh bagels included.
Tour sold and operated by Viator via Viator. Descriptions on this page are original BugBitten summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.