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+--- Thread: Bagels anyone? (/showthread.php?tid=6931)
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Bagels anyone? - CTN - 11-17-2014
Not sure how widespread the bagel phenomenon is, like if it's confined to eastern europe and the eastern US/Canada or if it's made its way to the west coast also.
obviously there's the whole new york vs montreal style bagels. montreal's are better in case you were wondering.
After getting good and sloshed on my bday yesterday, my friends and I took a two minute walk from the bar to the oldest bagel shop in Montreal, open 24/7. Got a dozen sesame seed bagels fresh out of the wood-burning oven. Ate one right there. Had a couple more this afternoon for lunch with an omlette on the side. To say they are good is a grotesque understatement. These bagels are some of the best bready foods on the planet.
Anyone else have an irrational love for bagels?
RE: Bagels anyone? - youngthrasher9 - 11-17-2014
NOBODY has an irrational love for bagels.
Good bagels are a rarity out here but the best bagels I've ever eaten come from a place in Grass Valley, CA called Bubba's Bagels.
My best friends dad has literally destroyed a whole dozen in less than a day on several occasions.
As far as I can tell, they use conventional ovens though. Still, their sourdough type bagel is righteous.
RE: Bagels anyone? - CTN - 11-17-2014
do you get the smaller/chewier/sweeter/smokey variety out there? or just the big bready new york style?
montreal bagels are pretty interesting. They're hand rolled smaller than the NY counterparts, then boiled in honey water, hence the sweetness, then baked/smoked in a wood-burning oven.
There's two big shops here that are known for establishing the style. And in the same way that Zildjian and Sabian are two of the best cymbal makers and also share family lineage, same is true with our two bagel shops.
The original guy, Mr. Shlafman started Fairmount Bagel, and after a while, his son opened up a rival shop, St. Viateur.
Both are good, but there are subtle differences. The Fairmount ones tend to be a bit bigger, smokier, and a nicer texture. St. Viateur tends to be a bit harder, smaller, and less smoked.
I'm a Fairmount guy myself.
RE: Bagels anyone? - youngthrasher9 - 11-17-2014
They're definitely the big and bready kind.
RE: Bagels anyone? - CTN - 11-18-2014
makes sense. I think it really is more of an east coast thing.
RE: Bagels anyone? - idsnowdog - 11-18-2014
Bagel chains are everywhere in the US.
RE: Bagels anyone? - CTN - 11-18-2014
i spent a good hour and a half researching bagels yesterday.
Was very dismayed to learn that many bagel chains use bagel forming machines that poop out giant logs of dough which are then spun into a bagel shape.
it made me sad :(
I am eating another bagel right now. Toasted, with butter, sliced fresh roma tomatoes, S&P. Perfection.
RE: Bagels anyone? - lreese - 11-18-2014
Maybe we can convert Ace into a bagel forming machine....
RE: Bagels anyone? - CTN - 11-18-2014
more likely that he'd develop a bagel hole fetish.
RE: Bagels anyone? - Speng - 11-19-2014
I dig a good bagel. I can get both kinds around here, the smaller/chewier/sweeter/smokey variety and the New York style.