The Bagel Factory- New York Style Bagels

The Bagel Factory- New York Style Bagels

The Bagel Factory- New York Style Bagels
FILE: Assorted variety of different flavored freshly baked bagels in a full frame background on burlap viewed from above in an abstract pattern (Picture licensed to St. Louis Media, LLC d.b.a. STL.News by BigStockPhoto.com)

Authentic Bagels Available at the Bagel Factory in Creve Coeur

St. Louis, MO/November 13, 2017 (STL.News) – We’ve all most likely had a bagel or perhaps several bagels in our lifetime, but how many of those were authentic?  I’m talking about the New York style bagel.  This is not what you’ll typically find in your local supermarket bakery, store freezer section, fast food joint or brunch food chains.  The Bagel Factory on Olive in Creve Coeur, kettle boils and steams their bagels to precision.  It is in that specific preparation and cooking process that gives their bagels their signature chewy texture and shiny crust.

The friendly family owned and operated small bakery is simply a take out cash-only business.  The Bagel Factory is all about their freshly made bagels.  The selections are most plentiful in the morning.  They offer an impressive variety of rotating flavors such as poppy seed, salt, sesame, corn, apple cinnamon, pumpernickel, blue berry, rye, cinnamon raison, strudel, wheat, bran, strawberry, egg, cranberry, oat, combo, special, apple cinnamon, jalapeno and feature seasonal bagels such as pumpkin, apple cinnamon and of course, plain.  The flavors aren’t just enhanced with seasonings, they’re filled throughout and not just dressed-topped with a speckling of ingredients.  If you’re a fan of onion, you’ll love that their onion bagels are loaded with onions inside and out.  The same goes for the others, the blueberry, apple cinnamon, and strawberry are filled with actual fruit.  The owners take pride in their bagels and it clearly shows.  You’ll quickly realize this in every flavorful bite of their bagels.  They don’t skimp on the size of their bagel nor the ingredients and they don’t overload the savory flavors with unnecessary sugar.  They’ve mastered every one of their bagel recipes to perfection.  They are true New York Style Bagels.  And this is a rare find in Missouri.  One happy patron posted on the Bagel Factory’s Facebook page, “This dude makes the best bagels in town which makes me feel like I’m back in New York…great people that run a very mom and pop shop.”  Others post, “The only place in St Louis to get real authentic bagels.” and “Love it when the bagels are still warm.”

No matter if you like them plain, or with a little butter, cream cheese or spread, the Bagel Factory’s bagels taste like no other.  And if you’re taste buds have not experienced the enjoyment of eating a traditional New York Style Bagel, you might want to try the real thing or pick up a dozen or so at the Bagel Factory and taste the difference for yourself.  You can also call-in an order ahead and pick them up.  This is suggested for larger orders or for holiday gatherings or office meetings.  I like to pick up a few and freeze them in the complimentary Bagel Factory freezer bags.  They suggest that you cut them first before freezing them, which works perfectly to pop a bagel slice in the toaster anytime you want a quick hot New York Style Bagel.

The Bagel Factory
11256 Olive Blvd.
Creve Coeur, MO 63141
Phone: (314) 432-3583
Hours:
Mon – Fri (6 am – 1:30 pm)
Sat – Sun (7 am – 1 pm)

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Writer – Jacqui Poor – published on STL.News by St. Louis Media, LLC

Jacqui Poor
About Jacqui Poor 102 Articles

Jacqui is a multiple Emmy award winning journalist, television producer, writer, director and voice over talent. She’s earned thirteen Emmy Awards, forty-two Emmy Nominations, fifty-three Telly Awards, and two Aurora Awards. Jacqui currently produces feature stories, short documentaries and live educational interactive simulcast specials for HEC-TV. As a writer/director, three of her short documentaries were featured in the St. Louis Filmmaker’s Showcase. During the Fall semesters, Jacqui is a guest expert for Washington University’s Denise Ward Brown grant funded, Tale of Two Cities: Documenting Our Divide film-making class. Jacqui has also penned numerous articles and stories for magazines and Journal publications.