The Great Bagel Debate has Canadian cities butting heads over the real recipe – where do you stand?
It’s National Bagel Day and while New York holds the official claim on bagels, Canada’s top metropolises have their own version of what a real bagel is.
So where do you side on the great bagel debate? Whether you swear by Montreal’s sweet bagels or can’t get enough of Toronto’s, everyone’s got an opinion. Montreal-style bagels (or beigel in Yiddish) are dense, boiled in honey-water, then baked in a wood-fire oven. While Montreal puts its own twist on the New York bagel, Toronto bagelries include malt in the actual dough as opposed to the water in which they’re boiled – what these bakers believe is what differentiates a bagel from being just another bread roll.
Regardless of where you stand, or even if you prefer poppy seeds or sesame seeds, your choice of topping is equally as revealing. From the smoked salmon classic, to the PB&J bagel sandwich, there’s just no wrong answer.Our top pick? Cinnamon cream cheese: just combine one container of cream chesse, 2 tablespoons of brown sugar and 2 teaspoons of Club House Ground Cinnamon.
From sweet to savoury, there is practically no limit to what a bagel can do. For a yummy snack, spread this cinnamon vanilla applesauce on top or go fully decadent and dunk into our butternut squash and pear soup. Finally, turn your bagel into the ultimate dinner – drop the bun on these honey-glazed salmon burgers and replace with Canada’s best bagel – now that’s up to you!