Can't be coincidence that bagels are shaped like halos. They're surely a treat fit for angels.
As snacks go, a whole-grain bagel gets mighty close to heaven. And I prefer my heaven toasted, with a smearing of low-fat cream cheese and high-fruit jam.
Mmm. Warm, with a slight crunch. Creamy. Fruity. Sweet. It's all there.
As for the bagels themselves, the seedier the better. I particularly love the "Mueslix" variety from Fairmount Bagel in Montreal, the city's original bagel shop. (Check 'em out at fairmountbagel.com.)
Sadly, it's tough to find a great bagel here on the extreme east coast. So when I'm in Montreal, I buy a dozen — fresh from the oven — and cart them home on the airplane.
Once in my kitchen, I slice the beauties in half and store them in the freezer. It is then a simple matter, whenever I have a hankering, to take one down and pop it in the toaster.
If you've never enjoyed a premium bagel, I encourage you to hunt some down. They're worth the effort, the kind of thing worth paying a little extra for.
Come to think of it, I once tried my hand at a homemade batch, way back when. They turned out pretty well. Perhaps it's soon time to have another go.
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