“The St. Louis Bagel Renaissance” was a term coined by the Jewish Light when we announced “Bagel Week” last January. Now, a year later, the renaissance continues.
Two St. Louis area bagel shops are cooking up some innovative twists on classic favorites. Baked & Boiled Bagel Shop and Lefty’s Bagels are both on a mission to redefine the local bagel experience, offering customers exciting new flavors and menu additions.
One unique menu item that both bagel makers are experimenting with is the bialy. A bialy is like a bagel only in that it is round and chewy. However, it doesn’t have a hole in the middle. Instead, there’s a depression, which is filled. Bagels are boiled, then baked; bialys are just baked.
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Baked & Boiled Bagel Shop’s culinary adventure
Baked & Boiled Bagel Shop is gearing up for an exciting season with a lineup of mouthwatering creations. One of their upcoming highlights is “The Bagel Dog,” set to launch around Mardi Gras in February and potentially become a weekly staple.
Not stopping there, these bagel artisans are working on expanding their lunch menu by sourcing more local meats and products. The goal is to offer a diverse array of options, ensuring there’s something to satisfy every palate.
“Workshopping a new bialy recipe has been successful and we have been sharing it with regulars; we are hoping to add that to the menu soon,” said Alix Pifer, owner of Baked & Boiled.
Also new from the kitchen, is a blueberry streusel.
“One of our bakers, Chef Katie Fitzgerald, came up with this recipe, which has been very popular, too. It is piled with a sweet oat streusel and blueberries on top of a blueberry bagel,” said Pifer.
The bagel lineup continues to evolve with new rotating selections such as pepper cheddar and cranberry white chocolate, which is sticking around if ingredients are available. Popular delights such as jalapeno cheddar and rosemary sea salt will be back this summer.
Lefty’s Bagels: A symphony of flavors
Meanwhile, over at Lefty’s Bagels, there’s a symphony of flavors and menu updates that are captivating the local crowd. The introduction of a new daily feature – a delectable egg bagel – has become a permanent fixture on their menu, adding a savory twist to the bagel lineup.
Another addition to Lefty’s offerings is their in-house-made matzah ball soup.
“This has been well received by our customers,” said co-owner Scott Lefton. “A variety of new daily soup specials have hit our menu, too, like hearty vegetable and chicken enchilada.”
Lefton and co-owner Doug Goldenberg have also added a couple of bialy varieties with spinach, artichoke and jalapeño popper fillings. These are made daily but in small batches, so quantities are limited.
Both Baked and Boiled Bagel Shop and Lefty’s Bagels continue to pave the way for the bagel renaissance in St. Louis, proving that this beloved staple can continuously evolve with creativity and culinary innovation.
