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Brooklyn Bagel Bakery
The Scoop: The debate can march on over matzo ball soup, but if you bite into a perfectly baked bagel at many of Los Angeles' famous Jewish delis, then there is no argument necessary: all the credit goes to the Brooklyn Bagel Bakery. Started in 1953 by Seymour Friedman, the son of the founder of the New York Beigel Bakers Union, this Los Angeles hub of holey goodness is undoubtedly Brooklyn's best family-run transplant. As for that other well-known Brooklyn import (cough, cough... the Dodgers), seems like they could use some more time in the kitchen to perfect their formula.
Scout Notes: Stepping into the Brooklyn Bagel Bakery is like walking through a time portal. The signs are hand painted, the bagels still partially handmade and Richard, Seymour's son and bagel heir, greets you like an old chum a la 1950's Pleasantville. Before you is a counter stacked high with every kind of flavor your carb-ready belly can wish for like Sesame, Onion Cheese, Chocolate Chip, Cranberry Apple and for the purist, the tried-and-true Hearth Baked Water Bagel. Unlike a “bagel” you'll find elsewhere, this bakery subscribes to a traditional boiled-then-baked philosophy and once you've taken a chive cream cheese-slathered bite, it's hard to imagine trusting your bagel craving to anyone else.
Though most of this bakery's business is built on sending its little round masterpieces throughout Los Angeles, they welcome the retail visitor who wants one, two, or even ninety-five bagels fresh from the source. Plus, while the details of this marvelous world of bagels is unearthed in their online tour, seeing how they are carefully created with your own eyes and nose (inhale...delicious! ) really gives perspective on the love that goes into this institution. (Ask Ricardo. He's been there since 1971.) So go on in and make yourself comfortable. By the time you walk out with a cup of coffee and your bag o' bagels, you'll really understand why they refer to the imposters as rolls with holes. This, friends, is the real deal.
Menu Highlights (cheaper by the dozen):
Onion, $.85 each
Cinnamon Raisin, $.85 each
Jalapeno Cheese $1.25 each
Hearth Baked Water Bagel, $.85
Chocolate Chip, $.85
Hours:
Sunday - Saturday, 6 am - 6 pm
Scout Notes: Stepping into the Brooklyn Bagel Bakery is like walking through a time portal. The signs are hand painted, the bagels still partially handmade and Richard, Seymour's son and bagel heir, greets you like an old chum a la 1950's Pleasantville. Before you is a counter stacked high with every kind of flavor your carb-ready belly can wish for like Sesame, Onion Cheese, Chocolate Chip, Cranberry Apple and for the purist, the tried-and-true Hearth Baked Water Bagel. Unlike a “bagel” you'll find elsewhere, this bakery subscribes to a traditional boiled-then-baked philosophy and once you've taken a chive cream cheese-slathered bite, it's hard to imagine trusting your bagel craving to anyone else.
Though most of this bakery's business is built on sending its little round masterpieces throughout Los Angeles, they welcome the retail visitor who wants one, two, or even ninety-five bagels fresh from the source. Plus, while the details of this marvelous world of bagels is unearthed in their online tour, seeing how they are carefully created with your own eyes and nose (inhale...delicious! ) really gives perspective on the love that goes into this institution. (Ask Ricardo. He's been there since 1971.) So go on in and make yourself comfortable. By the time you walk out with a cup of coffee and your bag o' bagels, you'll really understand why they refer to the imposters as rolls with holes. This, friends, is the real deal.
Menu Highlights (cheaper by the dozen):
Onion, $.85 each
Cinnamon Raisin, $.85 each
Jalapeno Cheese $1.25 each
Hearth Baked Water Bagel, $.85
Chocolate Chip, $.85
Hours:
Sunday - Saturday, 6 am - 6 pm
