BAgal or Baaaagal?

Saturday morning at the St. Lawrence Market makes me happy. I’m especially happy when I indulge and leave with a warm bag of fresh bagels, straight from the wood oven. This is the closest thing to a “real” Montreal bagel that you’re going to get in Toronto.

I always have pronounced the word “bagel” with a hard “A” (as in Bay-gel) and Adam is convinced that the “a” should be soft (as in baaag-el). This often leads to a friendly duel. I’m not sure who is right or wrong, but I’m keeping my ground strong.

Anyways, one of my favourite things to do with bagels is to make warm, buttery garlic bagel chips. This is such an easy and satisfying treat.  A must try!

Ingredients:

• Bagels
• Melted Butter
• Powdered Garlic
• Salt + Pepper

Heat oven to 400 degrees and brush a cookie tray with olive oil or butter.

Slice bagels as thinly as possible, avoiding all finger tips.

Place on a single layer on the tray and brush with melted butter. Sprinkle on Garlic, Salt and Pepper. Bake for 5-10 minutes, until golden brown.

Easy as one, two three…

Meet my Sous-Chef Isla…she’s my toughest critic!