How To Make Montreal Style Bagels In A Wood Oven
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- Опубликовано: 4 июл 2024
- How To Make Authentic Montreal Style Bagels In A Wood Oven. This is as close as you're going to get to a St-Viateur Montreal bagel... without going to Montreal. (We really suggest you go to Montreal anyway). The difference between a New York Bagel and a Montreal bagel is pretty huge - and both have their fans, but a Montreal bagel recipe is our favourite. The chew, the hint of smoke from the wood ovens, the indescribably something gained from a dip in boiling honey water...
Ingredients:
Dough:
1Kg bread flour
2g instant yeast
40g sugar
9g dry malt extract
1 egg
465g warm water
12 mL vegetable oil
Build:
4L water
60 mL honey (or malt syrup, or brown sugar, or molasses, etc)
100g sesame seeds
Method:
Mix together dry ingredients and wet ingredients separately.
Mix wet ingredients into dry, and combine into a ragged dough.
You can use a stand mixer for this, but it will put a strain on all but the strongest of home units.
Knead the dough on an unfloured surface for 12-15 minutes until smooth and elastic.
This will be a fairly dry dough.
Cover dough and lest rest on the bench for 45 - 60 minutes.
Pre heat oven to 235ºC (450ºF).
Just before shaping the dough place a large pot of water on to just below a boil; dissolve in honey.
Divide dough into approx 100g pieces and shape like in the video on an unfloured surface.
Drop the shaped bagels onto a floured surface and cover as you shape more.
Gently 'boil' the bagels in the honey water for 3-5 minutes - don't overcrowd the pot.
After boiling, transfer to a sheet tray, and then dip in sesames seeds to coat both sides.
After coating in sesame seeds transfer to your parchment covered baking tray.
Bake for 15 minutes or until done, flipping 2-3 times during the process.
These can be baked on a sheet tray or directly on a pizza stone.
Baked in a wood oven is the best, though.
Recipe adapted from: www.thefreshloaf.com/node/1310...
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Thanks for watching everyone! *Full recipe is in the description box* Montreal bagel or New York bagel? Fairmont or St - Viateur?
Glen & Friends Cooking Montreal every time. I get them from Rideau Bakery in Ottawa
I can remember my parents driving from Dorval to some bakery in the middle of nowhere on the south shore because those were my dads favourite bagels.
Really enjoyed watching this video, Glen.
Kettleman's in Ottawa. Open 24/7, wood-fired, hand-made and all. Best bagels ever.
Montreal style and neither for me its Bagel St-Lo in Verdun.
New business venture: Glen's Fried Chicken & Bagels
Slogan ---> Northern Fried Chicken(NFC) like KFC, but better, Bagels like NY Bagels, but better...
I actually just got done with hand rolling and baking a hundred of these, I'm the sole baker at a Montreal style bagel business in Orlando :-) excited to see how you make em Glen!
That's cool - is your process kind of the same?
What’s the business called? I live in Orlando
@@GlenAndFriendsCooking Kind of is the key word there. Can't say too much, but there's some differences in the recipe (i.e. we do use some salt and no malt) and definitely a difference in the rolling method. Our dough also tends to be a bit stickier. I will vouch for you in saying that getting consistently sized and shaped bagels takes a lot of practice :)
@@chanhjohnnguyen1867 Hi Chanh, we're called Belanger Bagels! Find us on IG @ belangerbagels, there's info in our bio if you're interested in ordering. We should be opening up our brand new shop in College Park in the following week or so 🙌🏼
From Bradenton " ROAD TRIP!"
"Montreal is a great city and you should all go there when it's safe to go there again" As someone who lives in Montreal, this still feels weird to hear even when we're months into this thing. Thank you for doing this anyway, St-Viateur > Fairmount for me!
Completely agree.
I live like 10 minutes away from Fairmount Bagels and it's my favorite. During summer i go there every saturday morning and eat 1-3 bagels with cream cheese on the benches in front. Tomorrow is the day :) and
@@Skene63 it's as though taste is subjective!
@@Skene63 There's no bad answer to the question of Fairmount vs St-Viateur!
Well my broke ass lives in Cote des neiges, so R.E.A.L Bagel is where it’s at ;)
That portion of footage when Glen had mastered the rolling, boiling, and baking of bagels was mesmerizing. Inspired me to want a camera, a wood oven, and a Montreal bagel.
My wife and I had our honeymoon in Montreal, and wow the bagels were so amazing!
I remember my first Montreal bagel. I had been living there a year, but never tried one because I’ve never been a big fan of bagels in general. But one night at about 4 AM, I, well, staggered past St-Viateur and thought “why not?” I ordered a half dozen fresh off the fire, and they were so good that I ate four of them before I reached home.
I made my first batch of Montreal-style bagels about a week ago and I was stunned at how nicely they turned out! Sure, my methods will require bit of tweaking, but the results were surprisingly pleasant! I encourage anyone to make these! For reference, I used roughly 4.5 cups of flour and yielded a dozen bagels.
As a Montrealer seeing the title of this video: Okay Glen... game on!
Update: The result looks REALLY close! I could taste them in my mind. The reason I love your channel is because you do so much research and take pride in getting the recipes correct, and it shows in the results. Right now I'm hating myself for being on Keto, but all I want to do is drive downtown and visit St-Viateur.
jesus man, i'm 2 months on keto myself and watching this is pure torture
I used to travel to Montreal for work and boy do i miss st. Viateur bagels. Light years better than what we get in the states. Definitely trying to make this at home
As a Montreal guy myself, it feels cool to see you make this
Glen I've been subscribed for a few weeks now, and have gone through some of your previous content. I want to thank you for inspiring to get back to cooking more. I used to cook a fair bit when younger, and just got lazy as the years went by, doing the bare minimum for meals now. Seeing your recipes, and how easy they are for the home cook, you've motivated and inspired me to get back into the kitchen, and doing something I always enjoyed previously.
I was waiting for a taste test comparison ! regardless looks great and now you have an ex-Montrealer living in Florida trying to make bagels...
I'm also an ex Montrealer living in Florida and missing our bagels. So I made these the other day and they came out perfect!😋
Yay! Montréal! I’ve been waiting for a long time for a Montréal episode!
I make Montreal bagels -- I sort of became obsessed with them (also how I found you today). If you don't have a wood burning stove, but have a pizza stone you can do the oven at 425 (I have done it higher, but the results get a bit mixed). I turn my oven on when I begin making bagels. I have heard of using the cleaning cycle to get it up to 500, but so far 425 is my sweet spot. Put the stone at the bottom and make sure you coat both sides of the bagel with poppy, sesame or everything seasoning, so you can flip them, otherwise they will stick. I use high gluten flour and I add honey to my dough which does add a bit of sweetness you mentioned to them. One thing that helps me is to set the dough out and stretch it into the start of the strips that I will cut. Then I use an oiled knife to cut 4 long strips (making long bagel snakes. I use this technique after seeing it at St. Viateur) Then it's super easy to roll out 3 bagels while 3 are in the boil. It's taken me a bit of practice to be able to roll out, boil, coat and tend to the stuff in the oven, but once you the rhythm down it's pretty easy. Great finding you today. It's give me a few new ideas.
I hear you on wood fire oven temperature control. When I first got my oven, everything went perfect and was amazing. I scoffed at people who said temperature control is tricky. It was so easy! Second time... 🔥 and burnt pizza. 🙁 Now I want to make bagels. Yum.
Love it! Great job!
Thanks for this demonstration and recipe! Been wanting to make these since the border was closed due to covid. Made them today cooking along with you and carefully measure everything METRICALLY. Worked out great. I did have to turn on the broiler to finish them. The flavor definately is very close to our favorite Fairmont bagels.
Excellent video... I live in Montreal and I don't think beats a hot Montreal style bagel... Just amazing... Thanks for the video
Those look incredible, great job!
I was wanting to go to Montreal this summer, but maybe I'll try next year. everything I read and see about the foods makes my mouth water.
This bagel recipe was amazing. Best bagels we've had outside of Montreal.
I have been eyeing up this recipe since last year, and finally made them today - so good!
I am fortunate to live in the Maritimes where I can buy St. Viateur bagels in Sobeys, but these are by far the freshest bagels I've had since I lived in Montreal more than 20 years ago.
Amazing, I think the bread baking videos are the best.
I've always made NY style bagels. Interesting to see the single rise method and the rolling method. I make mine by rolling out into a rope and then on the final roll, rolling one end towards you and the other end away, adding extra tension before wrapping it around my hand and rolling the ends together. Claire Safitz puts malt syrup in her water and says you should put enough in to make the water look like tea. I will have to try the Montreal method, and see how I like them. One of the raging controversies in New England where I grew up was whether Montreal or NY bagels were better. By pure coincidence, I made bagels this morning.
The owners of Woodfire Bagels in Kitchener used to work at St. Viateur and for this Montreal girl they are much easier to get than going home and they taste right as well!
Glen, I love your videos, as a
Montreal native now living in the mid west USA, I'm so happy to be able to try and attempt some very missed foods! I have made these bagels twice now, the first time without salt... they were good but they just were missing something... the second time I added salt, BINGO! In my personal opinion I believe the baker must have just forgotten to write salt down while scribbling the recipe! These bagels are amazing! I make them up and freeze them and pull them out when I want one, Thank you so much!
Great video, interesting process. Thanks for sharing with us! You guys are great!!
Glen, thank you for your great tutorials. I just baked my first batch of your recipe with half of your portion. It gave me 8 bagels and they were great. I substituted the dry malt with liquid rice malt and it came out ok. My next batch I will definitely add a pinch of salt.
Wow. Looks good this experiment. Love it. 👍👍😎
As a Montreal native, this looks pretty close to what I've been eating my whole life! Also in case anyone is wondering, St. Viateur is pronounced Saint "Vee-AH-Tuhr", or "Vee-AY-Tuhr" if you're going for a more English Montrealer vibe.
As another Montreal native, it brings me so much pleasure whenever the correct phonetic pronunciation of a French word is given.
Haha I just commented that it should rhyme with 'he-ate-her', but I like your way better.
Real question, is an outsider who doesn't speak french looked down upon? I've heard from several people it's better to speak french.
@@roberttaylor9259 Hey there! Came here and saw that no one answered your question, so here's my two cents.
There's a sizable English-speaking community in Montreal and there's plenty of tourists, so no, you wouldn't be looked down upon. Learning a few words, like "Bonjour" (Hi), "Merci" (Thank you) and "Parlez-vous anglais" (Do you speak English) goes a long way and will make people more receptive to you.
If you intend to live here, it's best to learn some French, even if it's not perfect. People will appreciate the effort and may accommodate you by switching to English, as a courtesy...
@@roberttaylor9259 Same as english in Toronto. In Rome we do as Romans do. This is called respect
I bake bagels a lot... these look fantastic!!!
Right on. I’ve been waiting for this one.
Love your videos! They have gotten me through this pandemic! Hi Jules!
Can't wait to try these. I have family in Montreal and this is one of the things we get when we visit. The other thing we have to get is Rockaberry Millefeulle pie and Romando's Portuguese chicken! What a great place with great food.
Romados chicken and really any Portugese chicken in that area is absolutely amazing! I think I'll order some for supper!
We love Montreal, and really miss the bagels! I will give this a try!
Great job you also did a great repair on the gears on this mixer now I have the same one so I'm going to try making these Bagels also thank you please keep the videos coming
Yay! Well done! Greetings from Montréal! Fairmount if fresh, St. Viateur if off the grocery store shelf.
Love your channel. Thanks for the video, have been looking for a Montreal style bagel for a while. Will definitely be trying the recipe.
Wow, I am drooling, love bagels, definitely going to try these, don't have a wood oven, 😋😋😋😋thank you Glen and Julie 👍🏻👍🏻👍🏻👍🏻🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
I remember being in Montreal in 1986 at the St. Viateur bagel bakery watching the process of making the bagels and being completely mesmerized. Cutting dough of a mound the size of a Volkswagen, hand rolling and then boiling them before going into the HUGE wood oven. No two are alike. We can get the St.V bagels here in Nova Scotia in grocery stores, but by the time they are frozen and shipped they are just not the same. It looks like you nailed the recipe and process so I am going to give it a try.
Thank you so much for sharing this recipe! I've been searching for a long time for a Montreal style bagel recipe. I made them and they came out perfect. I will say tho...I had to add a little extra water cuz the dough was too dry to knead. Aside from that, pretty simple and they were delicious 😋. I even have orders to make some for people cuz they loved them so much. ❤
I’ve never tasted these types of bagel, but they look delicious.
Thank you!
Fantastic Glen! I built a WFO and bagels were always on the list. Plan to try this out this fall!
Living in Montreal all my life, I was raised on fresh Fairmount & St-Viateur bagels. I never knew bagels could be anything other than that. Some 15 years ago I was on a business trip to NY and the guy from the NY office took me out to some apparently famous bagel shop for what he called "the best bagel in the world". It was just a circular piece of bread with sesame seeds. It was as if disappointment had been rolled into the shape of a bagel. I never went back to NY.
In the late '70s I lived at the corner of St. Viateur and Hutchison, and I worked in bars in downtown Montreal. After work a group of friends, most of whom also worked in bars and restaurants, would stop in at Arahova (across the street) for souvlaki and greek salad, then I'd pick up a half dozen bagels at the bakery and walk home. Amazing that both were always busy at 4 am.
Now I live on the Salish sea shore on Vancouver Island, but I miss Montreal. It was a great place to be a young man or woman in the late '70s. I also really miss the bread from Maison Cousin.
I remember walking back from the bars in Montreal to Outremont where I was staying at about 3:30am. I could see a bagel maker through the window of the store, rolling bagels from an enormous pile of dough... Seriously the size of a small car sitting on the table. How do you get yourself up at that time and stare down an almost insurmountable task?
Nah, the 3:30 am baker is on the night shift that starts at 8pm. It's not any harder than staying out partying.
You've never worked retail have you? Because that's an everyday thing in retail. Just an endless mountain of work all day everyday.
Answer: one bagel at a time. They don't teach this in schools anymore, but that's how lots of things get done.
We made Montreal bagels at Le Cordon Bleu here in Ottawa. I’ll have to dig up the recipe.
As to the mixer I noticed the commercial KitchenAid mixers we used at Le Cordon Bleu are vastly better than the “professional” ones we can buy generally.
Interesting! Curious to know if your recipe from Cordon Bleu is similar.
I love that you're doing this! Montreal style bagels are fantastic and very different from New York bagels. My choice over Fairmont & St-Viateur would be Bagels on Greene!
So glad I made it to Montreal in January, gonna be a long time before I can get back 😩 St Viateur is my fave. I could eat one of those for breakfast every damn day forever.
When I lived in Vancouver BC in the 1980s there was a Montreal Bagel store in Coquitlam. They were my first bagels. Nice and dense, great for toasting on a camp stove. Tearing and topping with cream cheese is the way to go. And if you don't eat sugar, even the cream cheese tastes sweet.
Bah Gawd! those looks amazing
I was watching the third season of "Somebody Feed Phil" on Netflix and he was in Montreal for one episode. They stopped by your bagel shop, we saw them getting made and then eaten. Including a couple special ways they are enjoyed by Joe. Watching them being made certainly looked exactly like what you were doing and did they look great.
Thank you.
St Viateur - as a little Montrealer way back in the 60s we only went to St. Viateur. It always seemed to be raining, and Dad would run out and get a brown paper bag of each: 1 black seeds, 1 white seeds. Warm, fragrant, soft, chewy. (I was in my 29s when I realized the "black bagel seeds" are poppy seeds - and they are my favourite!)
I love Montreal bagels. St. Viateur is a must.
I have just cooked a batch of these but converted the recipe to sourdough.
This makes around 8 bagels.
450g bread flour
100g sourdough
10g sugar
4g dry malt extract
1/2 egg
170g warm water
6mL vegetable oil
They taste simply amazing and delicious.
I've tried many recipes and this one takes it.
Ugh I wish you could pass one through the screen! They look amazing!
I can't thank you enough for your research and enthusiasm for Montreal Bagel. As a Quebecer living abroad, I have been feeling so homesick for Montreal Style Bagels. For me, there's no question asked, I'm from team Fairmount bagels ;) To me NY style bagel just taste like donut-shaped bread. I like that Montreal-Style bagels are denser and chewier. I can't WAIT to make these today!
NY style bagels are also dense and chewy. As far as I can tell the differences are salt, barley malt vs. honey in the boiling water, and maybe the type of oven and a second rise (though that might differ shop to shop). The rest of the recipe and shaping technique appears very similar. Either way, both are better than a grocery store/commercially produced "bagel".
Oh thats a really great and easy recipe for bagels, a pretty good option for me, cause we usually dongt get any good bagels.
Thx Glen for the recipe!!
"A certain... je ne sais quoi."
Classy
Bonjour my second time doing them in my pizza wood oven they turn out excellent many thanks for the video and recipe . watching another St Viateur video and notice they have a steel plate in front of the wood fire so I did something similar and I believed it prevent from burning the bagel before there cook. I am now an owner of a large bag of dry malt Lol!!
Just the dough itself looks tasty
Watched the video this morning.Went out and got some st-viateur bagels :)
Wow talk about parallel lives! Hello from rural Quebec, near Pembroke, Ontario. I am just finishing up my Alan Scott oven, and ran across the Montreal Style Bagels thread at the Fresh Loaf recently. Having once lived for a winter a block from Fairmount Bagel in Montreal, I was thrilled. I too was about to make a trip to Montreal for bagels for "research purposes" , but it did not work out, so I am going from a 20 year old memory of how they tasted. I have done 4 batches so far and I am really happy with them. I did cut the malt from 9 to 7 grams, as I found it too malty tasting at 9 grams. But they are close to what I remember from Fairmount Bagel, and I assume St Viateur as well, though I have never been there.
I mist the rolled bagels with water rather than use flour on the bench, and keep them on the boards once in the oven for 5 minutes. I find less than that and the other side spends too much time on the hot hearth and gets too dark. I also remove them from the water about 30 seconds after they float, which at near boiling temperature means only about 1 minute total in the water.
So how close is the taste and texture of your bagels to St Viateur's? And I am also wondering about the differences in taste between different malt powders. I bought my malt on Amazon from a brewer supply store that sold several "flavours" for different beers. I can't help but think this could be a big factor in the final taste of the bagels.
One thing I noticed is that your dough rose waaaay more than mine in 45 minutes. Mine doesn't seem to really rise at all, or very little. Yet the bagel texture seems what I remember that it should be.
P.S. You can see my oven build thread at the Fresh Loaf under "My Alan Scott oven project begins". I am just about to frame the roof and will post updates and pics soon.
I think my first attempt at this turned out pretty good... I've never had a Montreal Style Bagel so I have nothing to compare it with but mine turned out noticeably softer than what I am used to.
Nice job. They will add scrap dough to the fresh batch because they are resting on the table once and they want to give the dough strength. It can also allow for a higher water percentage so they can increase shelve life
I've never heard of a Montreal Bagel. The looked great.
Congratulations. Nice that you are happy with the result. As an unsolicited hint, try leaving the bagel to cool for about 1 minute after boiling it before dipping in seeds. The seeds will stick better that way.
Your recipe is on point, as a Montrealer, I almost cried. I add 1 teaspoon of salt per 500 grams of flour and it's just perfect. I don't have a real oven only a pretty good convection over the counter over. My highest temp is 450, I like them around 90 grams per bagels, and I bake them 7 minutes both sides and then 6-7 minutes here and there until it's the right golden. Overall, it takes me about 20 minutes for each batch. I cover with plastic wrap my rolled bagels until I put them in the water so they don't get a dry skin. Pre-heating the oven and the baking sheet is a must. Thanks for the recipe!
You rest the formed bagels?
@@nathanielshrader9594 nope! Shape them, boil them bake them! You rest only the formed dough for about 45 minutes! Happy baking!
Yep, they need salt for sure imo -- it may have been missed on the recipe as someone else here said, but in any case, I like them better with it.
Near where I live, there's another place that makes bagels pretty close to those you would find at Saint-Viateur. It's called La Fabrique de Bagels Café Noir, in Magog, on the road 112. Here in Québec, we don't call them montreal style bagels. We just call them bagels. The ones you can find at supermarkets (that resemble the ones in New York) are usually what I would call 'bagel-shaped english muffins'.
I once drove to Montreal to meet up with a bunch of people in an online community that was meeting there. I ended up giving a bit of a tour of Mtl to a couple from Ohio that had some places they wanted to see and because I knew my way around. They didn't understand why I would add the Fairmount bagel bakery to the list of places to visit.... until i handed them one still warm on the way out. They've since built a woodfired oven in their backyard and sometimes sell bread at the farmer's market.
Great attempt ! Growing up in Montreal in the 70s I lived close to a bagle shop and ate them daily. Back in the day there were more bagel shops . I loved the mistakes good honest fun. Try doing a Turkish "Simit" a similar to bagel but a little different . Nice work !
I'm from Montreal and live in Germany since a few years. I have been craving for decent bagels since so long (somehow eastern European jewish bakeries are not too common in this country...). I'l give it a go. thanks!
St-Viateur has 2 ovens, one at each end of the street. They don't taste the same - the one closer to Park tastes much better. I've always thought it was because of the oven. But the fact they put part of the old batch into the new batch might be a better explanation.
We have Kettleman‘s Bagel Co, here in Ottawa made this way and they’re amazing.
The best bagels in the world!
I cut the recipe in half except for the yeast and the egg. I weighed each bagel about 110 to 130 and I made exactly 7 bagels (split a bagel between my husband and I for a week). They were amazing and so delicious.
I feel you did a great job on making the Bagels for first time.
Sesame seed bagels are my favorite.
I have a smoker but I am thinking about trying this on my grill with smoking chips. They look delicious!
This one feels extra special as a montrealer
Another great video. I was surprised as you were that there was no salt, but that could be added without changing the recipe much. It was a shame that you could not visit Montreal, it would have been nice to have a short video or at least external photos of the two locations you mentioned - Fairmont and St Viateur.
If you're in Toronto (and I think you are), there are some Bagel House locations around the city that do a great Montreal-style bagel.
I recently relocated to Upstate NY, and I'm planning a road trip up to Montreal just as soon as the current world situation allows it! In the mean time, turns out I can get St-Viateur Bagels by mail order. Shipment should arrive on the 27th of this month! Can't wait to find out what all the fuss is about.
Seriously relaxing bagel ASMR at 9:12
A goal in my life- to travel to Montreal to get one of these bagels.
@0 0 ha!
Please do! Montreal has so many iconic foods. Come here, get a bagel from St-Viateur, some smoked meat from Schwartz's, a poutine from La Banquise, and an orange julep from the Gibeau Orange Julep. And if you want to be super hip and modern, Joe Beef is among the greatest restaurants in the world (the owners have done a few shows with Anthony Bourdain).
@@ChrisLerouxDesign I agree with everything except La Banquise, it's a middle of the road, boring poutine with sauce made from powder in a can.
Acromat /ak-roh-mat/ very good rough list but I’d skip La Banquise. There is much better elsewhere.
@@djbobilicious4730 Not denying that. Still though, La Banquise is a pretty iconic establishment. If you're there at 3am, then you're doing it right, haha.
Funny, I just got some bagels myself from the local Italian deli here in Australia, I'm assuming it was more NYC style than anything, but it was still super yum as I watched this =)
Butter chicken must try.
Love from india♥️.
Im just here to see if the mixer works after I found your KA repair video! I just inherited a non working free 25 yearo old KA mixer so im excited to tinker with it to see if I can get it working! :D
Le meilleur bagel au monde.
I am going to half this recipe and bake it in my Traeger, oh the possibilities!
You probably already know but here goes. There are two bakeries in your neck of the woods that come close to a Montreal bagel. One is St Hubert's on Bathurst north of Steele's in Vaughan (north TO). The other the old bagel house at 235 Lakeshore Rd., E in Miss. We live in western Newfoundland now and enjoy it to no end (fresh crag of the boat-yum). One of the few things we miss are those bagels.
Need some everything bagel seasoning:-) Nice Job! I have some essa ny bagels in my freezer guess it should make some scallion cream cheese..
if you get a chance, the Bagel House on Bayview or the location on Avenue make amazing Bagels. Have been going there since I was a kid. Theyre amazing.
The last time I made bagels, admittedly in 1995, the recipe required a dip into a simmering baking soda bath. I know other ingredients are sometimes used. Perhaps the combination of the malt (where do you get that by the way--beer making stores?) and the honey water dip make it seem more sweet than a typical New York bagel.
That charred bagel looks good to me!
I love the idea of these. I wish i could make a gluten free version.
Agreed!
These look delicious! Will try these in my gas oven as I’m don’t have a wood oven like you ;) Bet this dough could would work nicely as a base: add some blueberries, or do onion or garlic, or toss in everything seasoning. Can’t wait!
You can go to the Saint_Viateur or Fairmount Websites to have so idea of flavors: www.stviateurbagel.com/en/shop ttps://fairmountbagel.com/events/