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Sep 16, 2008 07:43 PM


Where can I get a good bagel around here, specifically south Minneapolis or uptown, and specifically bagel w/ lox?

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  1. I assume that you are looking for something other than bagels from someplace other than Bruegger's, Einstein Bros. or *gasp* McGlynn's. A board favorite is right on Lyndale and 26th: Common Roots Cafe. Perhaps my jaws have become weakened because of life here in the midwest, but I find their bagels to be too hard for my taste sometimes. Stll they have great cream cheese and smoked salmon (not sure if it's actually lox or not).

    Common Roots Cafe
    2558 Lyndale Ave S, Minneapolis, MN 55405

    3 Replies
    1. re: bob s

      Yeah, definitely no einstein, bruegger's is more tolerable. Common Roots is right in my neighborhood, I'll have to swing by this weekend.

      1. re: bob s

        CRC has (or had) problems with consistency in proofing their dough. After 3 different batches of under-raised, overly dense bagels, we've given up on them. They made it right each time, but having to make two trips and change meal plans last minute got to be tiresome. Maybe they've gotten better, but bob's comment leads me to think not.

        1. re: Enso

          What is the current feelings of CRC? My two times ordering bagels there have been disappointing. Great Beer though so all is not lost.

      2. Zeno Cafe touts themselves as having H&H Bagels from NY, as well as a bagel-and-lox platter- I have not tried their food, but it might be a nice change from Bruegger's.

        Zeno Cafe
        2919 Hennepin Ave, Minneapolis, MN 55408

        1 Reply
        1. re: cheeseguysgirl

          I've had the bagel and lox plate and Zeno. It's really good.

        2. Not south Minneapolis or Uptown, but just across the river from south Minneapolis (via the Ford Parkway bridge) you can visit Cecil's Deli.

          6 Replies
          1. re: Brad Ballinger

            Huh! I never thought about Cecil's for bagels. Do they make them in-house?


            1. re: The Dairy Queen

              Pretty sure they do. All their other baked goods are made in-house.

              1. re: Brad Ballinger

                to clarify Brad B's point: all of cecil's baked goods are BAKED in house, but they are proofed and baked from pre-prepared (though i still believe custom made, just not on site) and frozen dough.

                that said, there is no boiling being done, and as such common roots are HIGHLY preferable.

                oh, and as a final clarification, not all of Cecil's baked goods are baked in house - the Ruggulach come from San Diego, of all places.

                i'd love to hear if they have said otherwise, but as of two years ago, anyway, i am absolutely positive of this information.

                1. re: tex.s.toast

                  I was going by the following line from the web site: "We still bake all our own breads and rolls." The word "still" maybe meant to mean more than it does. And, whenever I've been in there, something is always baking. But baking may just be a cooking method and not the entire process. Can we believe the follwoing about Cecil's (also claimed on the web site): "We pride ourselves on our made from scratch soups, dressings, salads, desserts, latkes, and chopped liver."

                  1. re: Brad Ballinger

                    In the world of proofs, bake does not mean make.

                    1. re: Brad Ballinger

                      I am only acquainted with the deli/bakery end. That said i would probably be a little skeptical about the technicalities of their line. Made from scratch could (but probably shouldnt) mean that the products used start off as basic as possible (potatoes for latkes, livers for liver). it doenst, however, necessarily mean THEY are making them from scratch - as much as they may want to imply it.

                      theres nothing wrong with what they do on the bakery side - they are baking the bread fresh, even if the dough making is going on elsewhere (and as i said, i think it is being done specifically for them, just not by them). however, bagels are maid in the same way, from frozen proofed dough. there is no boiling involved. ill pass.

                      the ruggulach are imported from california because they think they are a good product. in my experience many people enjoy them. popularity does not always speak for quality, but it may be worth a dollar or two to see where you stand.