On the cusp of heading to Montreal for a visit, I decided to make some of this great food city's own adaptation of an old fashioned Jewish treat, St. Viateur bagels. Not exactly a Yiddish name, but it goes to show you; interfaith culture doesn't have to be maudlin and mushy, it can deliciously crusty, too. Anyway, this batch made for savory  fillings to enhance a toasted crumb.