If you’re a bread lover, you’ll agree that there’s no better smell than a fresh loaf or bun coming out of the oven. There’s just something about the combination of ingredients after they’ve been exposed to high heat that not only creates the perfect accompaniment to any meal but also an irresistible smell that lures many patrons into long bakery lines.

In honour of Homemade Bread Day, celebrated on 17 November, Expat Explore has rounded up our top bread creations from across the globe. If you’d like to try the top breads of the world, read on! We’re giving you the basic recipes for some of the globe’s best breads so you can recreate them at home and savour the comforting flavours of the world.

Check out our top bread recipes from around the world:

Baguette, France

The baguette is a French staple. It’s almost become as synonymous with France as the Eiffel Tower or crêpes. The masterful combination of four simple ingredients creates the iconic lengthy loaf that’s perfectly crispy on the outside while remaining deliciously soft inside. Try out this classic French baguette recipe and enjoy your loaf with butter, jam, pâté or cheese.

Ingredients:

• 500 grams of strong white bread flour
• 10 grams salt
• 7 grams of dried yeast
• 350 millilitres warm water

Directions:

1. Mix the yeast with a few spoonfuls of warm water and let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine flour and salt and create a well in the centre.
3. Add the yeast mixture and remaining water and mix until a rough dough forms.
4. On a floured surface, knead the dough for 10-15 minutes until smooth and elastic.
5. Place the dough in a bowl and cover it with a damp cloth for 1-1.5 hours until doubled in size.
6. Punch the dough down and divide it into two long baguettes of about 30 cm each.
7. Place them on a floured oven tray and let them rise again, this time for about 45 minutes.
8. Bake in a preheated oven at 220°C for 20-25 minutes until golden (they should sound hollow when you tap them).

Related: Learn how to order one in the local language with these useful French travel phrases!

Pita, Middle East

With prehistoric roots in the Middle East, Pita is one of the world’s oldest and most popular bread variations. While there are many different recipes from different regions, the classic Middle Eastern recipe is best enjoyed with falafel, vegetable garnish and dip.

Ingredients:

• 250 grams of strong bread flour
• 7 grams of dried yeast
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 150 millilitres of lukewarm water
• 1 tablespoon of olive oil

Directions:

1. In a small bowl, stir yeast, sugar and water together for 5-10 minutes to activate the yeast.
2. In a large bowl, combine sifted flour and salt, make a well in the middle and add the yeast mixture and olive oil.
3. Stir until a rough dough forms, turn it out onto a floured surface, and knead for 5-7 minutes until elastic.
4. Place the dough in your mixing bowl and cover it with a damp cloth for up to 1.5 hours until it doubles in size.
5. Preheat your oven to the highest heat and place an overturned tray or heating stone inside.
6. Punch down the risen dough and divide it into equal golf ball-sized spheres before flattening them by hand to about 3mm thick on a floured surface.
7. Cover with a clean cloth and let them rest for about 20 minutes until they slightly puff up.
8. Bake them a few at a time on the preheated tray or stone for 3-5 minutes until golden brown with a pocket inside.

Aish Baladi, Egypt

Aish Baladi from Egypt is quite similar to our previous must-try bread, Pita, except for some differences in preparation and taste. For starters, this Egyptian flatbread differs from Pita in that it’s made with 100% whole wheat flour. Enjoy it with cheese and dips or filled with stew or falafel.

Ingredients:

• 500 grams of whole wheat flour
• 7 grams of salt
• 300 millilitres of warm water
• 7 grams of active dry yeast
• 1 teaspoon of sugar
• Extra flour for dusting

Directions:

1. Combine the yeast, warm water and sugar in a small bowl and leave for 5-10 minutes until frothy.
2. In a mixing bowl, sift the flour and salt before adding the yeast mixture into a well in the centre of the dry ingredients.
3. Mix well until a rough dough forms. Transfer it onto a floured surface and knead for about 15 minutes until elastic and no longer sticky.
4. Rest the dough in a covered mixing bowl until it doubles in size.
5. Preheat your oven to 220°C with an overturned tray or stone inside.
6. Divide and roll the dough into golf ball-sized portions and roll them out on a floured surface to about 2 cm thick.
7. Cover with a clean cloth and let them rise again for about 20 minutes.
8. A few at a time, bake your Aish Baladi on the preheated stone or tray for 5-7 minutes each until golden brown.

Bagels, Poland & USA

The classic New York bagel is a staple of the Big Apple, but also a popular choice all across the USA. However, bagels actually originated in Poland and were brought to the U.S. by Jewish immigrants. Today, you’ll find bagels all over the world but they are particularly popular in areas with large Jewish communities. While bagels are notoriously tedious to make, the end result is worth it and then some! Enjoy it topped with cream cheese and smoked salmon or any toppings of your choice.

Ingredients:

(For the dough)

• 500 grams of strong white bread flour
• 10 grams of salt
• 10 grams of sugar
• 10 grams of dried yeast
• 300 millilitres of warm water

(For boiling and serving)

• 2 litres of water
• 30 grams of malt extract or sugar
• Sesame seeds, poppy seeds, or other toppings

Directions:

1. Activate the yeast with warm water, stir in the sugar and let sit for 10 minutes until frothy.
2. Combine the flour and salt in a mixing bowl, create a well in the middle, and stir in the yeast mixture until a dough forms.
3. Knead the dough on a lightly floured surface for 10-15 minutes until smooth and elastic.
4. Let the dough rest in a covered mixing bowl for about 1.5 hours until doubled in size.
5. Punch down the risen dough and divide it into 8-10 equal balls before using your finger to create a hole in the middle.
6. Set the dough on a floured tray, cover with a cloth and let them rise for another 15-20 minutes.
7. Preheat the oven to 220°C and bring the water and malt extract or sugar to a boil.
8. Boil the bagels 2-3 at a time for 1-2 minutes per side before removing and draining.
9. After boiling, add any toppings or seasonings of your choice before baking on a baking sheet for 15-20 minutes in the preheated oven.
10. Let your fresh bagels cool on a wire rack before serving.

Related: Discover the top places to visit in Poland and sample bagels as you go!

Pretzel, Germany

Hailing from Germany, the deliciously salty Pretzel (bretzel) has gained global acclaim. Folded and twisted by hand, the Pretzel shape consists of three holes that are believed to represent luck, prosperity and a long life. Enjoy it served with butter, cheese and meat or as a side to a classic German main.

Ingredients:

(For the dough)

• 500 grams of strong white bread flour
• 10 grams of salt
• 10 grams of granulated sugar
• 7 grams of active dry yeast
• 300 millilitres of lukewarm water

(For the baking soda bath)

• 2 litres of water
• 50 grams of baking soda

Directions:

1. Combine lukewarm water and sugar in a small bowl and stir in the yeast before letting sit for 5-10 minutes to activate.
2. In a mixing bowl, combine the flour and salt before adding in the yeast mixture and mixing until a dough forms.
3. Knead the dough on a floured surface for 10-15 minutes before leaving it covered to rise for about 1 hour or until doubled in size.
4. Preheat the oven to 220°C and line a baking sheet with parchment paper.
5. Punch down your dough and divide it into 8-10 equal portions before rolling each portion into a 50-60cm rope that gets thinner at the ends.
6. Shape your pretzels by folding the rope into a U, crossing the ends over each other and pressing them into the bottom of the U.
7. Boil 2 litres of water and carefully add the baking soda before letting each pretzel bathe in the mixture for 20-30 seconds.
8. Lay them out on the prepared baking sheet, sprinkle them with coarse sea salt or sesame seeds and bake for 12-15 minutes until golden brown.

Can you smell the freshly baked goodness yet? We hope this list tickled your taste buds and inspired you to try out all the delicious breads of the world! Expat Explore offers guided group tours to each of these destinations so you can get a taste of travel, as well as these breads, for less.

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Which one will you start off with? Pick a country, book a trip on one of our single- or multi-country tours, and start saving room for these must-try loaves, buns and flatbreads.