The origins of the bagel according to Jonathon Lipsin.

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“When i bite into a Montreal bagel it is more than the bagel.It is a portal into my childhood memories and cold snowy nights waiting in line at the bagel bakery eagerly waiting to buy a dozen just out of the wood burning oven and the heat from the bagels would steam up my glasses and we would trundle off crunching our boots in the snowy night happily munching away This is unforgettable.”
_Jonathon Lipsin.

September 12: A coalition of Christian European armies defeated the forces of the Ottoman Empire at the Battle of Vienna on this date in 1683, breaking a two-month siege of Vienna and marking the final push to drive the Ottomans out of Europe. Legend holds that a Jewish baker in Vienna paid tribute to King Jan III Sobieski of Poland, a noted horseman, commemorating the king’s cavalry charge by forming dough into a circular shape resembling a “beugal” — a stirrup.
Below is a picture of the best bagel in the world namely Montreal bagels from my hometown.This bakery is 100 years old and has seen the likes of my great grandfather,grandfather and father and me as fans.
In contrast to the New York-style bagel, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt and is boiled in honey-sweetened water before being baked.

In many Montreal establishments, bagels are still produced by hand and baked in full view of the patrons. There are two predominant varieties: black-seed (poppy seed), or white-seed (sesame seed).
I will be smuggling 6 dozen into California when i leave.

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