Like so much else, my fondness for bagels has its roots in my childhood. When I spent weekends with my grandparents, our Sunday morning routine included a stop at the local bakery, and bagels were among the aromatic treats we carried home. It was all I could do not to tear open the white paper bag immediately and start eating then and there. (This never happened, I hasten to add. My grandmother did not approve of eating on the street, and my grandmother was a formidable woman, a model of quiet authority.) But as soon as we were home, I dug in.

Bread is rightly named the “staff of life.” For one thing, it’s loaded with complex carbohydrates. That’s just what you need to keep your engine turning over. But all breads are not created equal. Some are too fragile to pack for hiking, paddling, and cycling. Take croissants, for instance. They’re wonderfully airy and buttery, but they wouldn’t last five minutes in a food pack. Italian loaves and French baguettes are a bit more durable. They can weather short trips in style, but they won’t fare well on longer excursions. The upshot? When planning menus for camping, I look for robust breads that will survive hard knocks. Artisan loaves, ryes, and dark breads like pumpernickel all fit the bill. Irish soda bread is a survivor, too, as are some kinds of Scottish buns. And tortillas will last a long time if care is taken to keep them flat and well-wrapped. But then there are bagels. Versatile, hearty, hardy, and delicious. Read more…

Tags: bagels, bread