The “next generation” Jewish deli DGS, of Washington, D.C., does their own brining, curing, smoking, pickling… as much as possible is done in-house, but the bagels, which really have to be made in a bakery, are brought in. When they opened in 2012 they were unable to find a local bagel of high enough quality to be served with their meats and fish, so they bought par-baked Montreal bagels from St-Viateur and finished them off in-house. This worked just fine except for one thing: they couldn’t make bagel sandwiches because Montreal bagels are too small and the hole is too big. Continue reading
