HOME > Chowhound > Ontario (inc. Toronto) >

Discussion

Tim Hortons new pretzel bagel

Just tried one of the new pretzel bagels and was amazed how good it was. Very fresh with crunchy on the crust and very soft inside..hope these stay on the menu

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I noticed it yesterday too. The lady told me the toping was SUGAR and not salt? Is that true??

    Otherwise, I would have tried it.

    2 Replies
    1. re: ylsf

      No, it was salt...Tim hortons staff often drive me crazy..but that's another thread entirely .

    2. Wow! Sounds great! Will have to try one on the weekend.

      1. I'm glad to hear some good news about Tim Horten's product line. I'm not a TH fan generally but I do like to cheer on any Canadian brand to be successful.

        I'm hoping TH sees positive sales from this little item which may help them rethink their strategy. The whole 'sell everything including a novelty expensive ice cream in a frigid country' doesn't work. They should figure out what they want to be good at (bread products?), do it really well, and be unapologetic about what they won't sell or be bad at. They lost my business when they decided to be mediocre at everything. My dutchie timbit nostalgia is crying since they're d/cing it but I'll be ok with it as long as they get good at something else.

        Not to toot my own horn but I just made bagels this week and it was the best tasting bagel ever. I made a post in another CH thread... the artisan master bakers were right, nothing beats a home made bagel today. Bagels (especially in stores) are no where close to home made. I should buy this bagel to compare on what's good in the stores.

        I posted pictures of my bagels in the link below
        http://chowhound.chow.com/topics/9627...

        5 Replies
        1. re: Nevy

          Go ahead end toot Nevy! Nothing wrong with being proud of your accomplishments :)

          1. re: Nevy

            I dunno, I think they lost the plot when they stopped baking anything in-house, with absolutely everything (AFAIK) coming in frozen. I would be happier if they still had larger locations baking/frying, then those locations provided stuff to the smaller subway & food court-type places, for example. But the whole model is bad now and I don't know that they can recover for my tastes. But yeah, ice cream was just a stupid move.

            1. re: julesrules

              Unfortunately, I agree wholeheartedly...with the exception of the bagels. But those are brought in too.

              1. re: kwass

                And I'd actually be fine with all other baking coming in, if they were still frying the donuts, or say even 6 flavours of donuts! My friend worked there in high school, ok 20 years ago - they made the donuts fresh every 6 hours. She brought home a lot of donuts deemed "old" that were fresher than what they serve today.

                1. re: julesrules

                  I remember when they'd make 'casualty' donuts for quality control purposes and us "kids" get some too! I cant remember when the last time I saw an in house made Tim Hortens donut.

          2. On second thought, maybe it would be best if they were limited time! I've had so many..bad for my carb intake:) I always wished we had pretzel stands like in NY, but these are better

            1. I love love love the pretzel bagel.

              Everyone that i know seem to love them as well.

              2 Replies