Bagels for all tastes

May 31 2009 by Alan Ross, Magic 1170

WHEN I was a kid in the 1960s, growing up in the North East of London, if you ever ate bagels, you were Jewish . . . simple as that.

A few miles down the road was a wonderful delicatessen at Gants Hill Roundabout where you could buy bagels straight from the oven. I think it is still there, doing a roaring trade.

Orthodox Jews would eat bagels on a Saturday night at the conclusion of the Sabbath.

But in large parts of Britain, you’d never see a bagel, let alone eat one.

Well, nowadays of course, everyone can eat bagels, and they are available just about everywhere.

Try an “everything” bagel or take your pick from raisin, onion, sesame seed, poppy seed, garlic, chocolate chip – the variety is bewildering, as is what people put in them. Salmon and cream cheese are apparently traditional.

On my recent break in the US and Canada, my friend and I had good cause to thank whoever has masterminded the bagel’s transformation from ethnic “break-fast” to fast food staple.

We’d been driving out of Quebec, the solitary car crossing the border back into the States along a two-way road through the beautiful Longfellow Mountains in Maine. Every so often though we did see signs warning of moose and bears. Be careful where you break down.

Where to stop for refreshment? The idyllic countryside goes on for ever until you get to Skowhegan.

Once inside the town limits, every fast food franchise known to man appears.

Even though they are busy preparing a bulk order for the local prison, along with the hash browns and coffee, at Dunkin’ Donuts there’s your choice of bagel just waiting for you.

My receipt says that I had a garlic one with sausage, egg and cheese. Did it taste good or what?