After hearing the positive feedback for NU Bügel, picking up
a dozen became a priority during a recent Kensington Market visit. Specializing
in wood fired bagels, which isn’t the same as Montreal style, the bakery has
developed a recipe that’s all their own. The final creation is dense and chewy –
similar to a Montreal bagel but larger and doughier. It’s a cross between a
bagel and pretzel, having a hint of sweetness as they’re first boiled in honey
water before baking.
The store uses the bagels as a base for numerous sandwiches
that can also be combined with soup or salad to make a full meal. Several
tables line the narrow restaurant should you want to dine in.
Despite the range of flavours - plain, poppy, sesame,
everything, onion, coconut and whole wheat – I opted for a dozen of everything
bagels since it incorporates everything I enjoy: sesame and poppy seeds for
crunch, bits of onion that’s sweet from their kiss with the oven, the lingering
taste of garlic and the distinct sharpness from the callaway seeds.
Even after being frozen for a couple of a weeks, they were
just as good after a quick defrost in the microwave and finished off in the
toaster.
Their website notes, "At Nu Bügel we strive to embrace
tradition while giving ourselves enough room to play as we have come to realize
that bagel culture belongs to everyone, no matter who you are or where you come
from." Indeed, I doubt the bagel culture belongs to everyone - those who
are carb conscious or plagued with celiac may disagree. But, for this
household, it a culture we’re certainly embrace. There’s a Canadian essence to
that remark; being situated in the diverse Kensington Market simply strengthens
that conviction.
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