Max Bagels on Bree

We love a good bagel (check out our review of the re-opened New York Bagels in Gardens). So, we were beyond ecstatic when Max Bagels opened its doors in buzzy Bree Street, which is fast becoming the food capital of the CBD!

It opened in August 2014, and is already wildly popular with innercity locals and tourists, who can’t get enough of the cool joint and moreish grub. Initially, the space was bought to act as a working kitchen for owners Andrew Kai and Matthew Freemantle of Mucho Gusto, their catering business – which is why the space is so tiny – but it soon evolved into a buzzy bagel bar.

The designer interiors – sleek wood counters, “3D” floor tiles, bespoke furniture by Xandre Kriel and colourful art by Dale Lawrence and Ben Johnson – add vibrancy to the pocket-sized space. There’s not much seating, but do like the New Yorkers do, and grab a counter seat by the window, or park off on a bench outside for an on-the-go snack.

The bagels

The bagels are made the traditional way (boiling the dough in water with malt syrup before baking), giving them a satisfying chewiness. There are loads of fillings to choose from – from the classic salt-beef brisket, with pickle mustard and cream cheese to smoked chicken and coleslaw, as well as vegetarian options such as grilled fennel and leek. Ask about the special Boerie Bagel and the Breakfast Bagel (smoked trout, cream cheese, capers and red onion). A real treat is the Cray Cray Bagel filled with West Coast crayfish tails, grapefruit-and-avocado salsa, garlic aioli and bacon bits for R78.

Sensitive to gluten? Try the spelt bagels which, though not gluten-free, are gentler on the digestive system. Rosetta coffee and freshly squeezed juices are also on offer.