Bagel Union in Webster Groves, Missouri, has become a beloved local spot for hand-rolled, kettle-boiled bagels with a satisfyingly crisp exterior and a chewy, airy crumb. This guide breaks down what makes their bagels special, how to build the perfect order, and how to recreate a similar bagel experience at home. Whether you’re a first-time visitor or a regular looking to refine your bagel game, this article covers everything from the classic flavors to the best spreads and storage tips.
Ingredients
- 4 bagels (assorted: plain, everything, sesame, poppy, cinnamon raisin) – from Bagel Union or homemade
- 8 oz (225 g) cream cheese, softened
- 2 tbsp (30 ml) milk or water (to thin cream cheese, optional)
- 1/2 cup (50 g) smoked salmon (lox)
- 1/4 cup (40 g) red onion, thinly sliced
- 2 tbsp (20 g) capers, drained
- 1/4 cup (10 g) fresh dill, chopped
- 1 medium tomato, sliced
- 1/2 cucumber, thinly sliced
- 2 tbsp (30 ml) olive oil (for homemade bagels, if making)
- 1 tbsp (15 g) salt (for boiling water)
- 1 tbsp (15 g) sugar or barley malt syrup (for boiling water)
- 1 large egg (for egg wash, if making homemade bagels)
Instructions
- Prepare the bagels: If using store-bought bagels from Bagel Union, skip to step 4. For homemade bagels, combine 4 cups (500 g) bread flour, 1 1/2 tsp (5 g) instant yeast, 1 1/2 tsp (8 g) salt, and 1 1/2 cups (355 ml) warm water in a stand mixer. Knead for 8-10 minutes until smooth. Cover and let rise for 1 hour.
- Shape and boil: Divide dough into 8 pieces, shape into balls, poke a hole in the center, and stretch to form a ring. In a large pot, bring 4 quarts (3.8 L) water to a boil with salt and sugar or malt syrup. Boil bagels for 1 minute per side, then drain.
- Bake: Preheat oven to 425°F (220°C). Place boiled bagels on a parchment-lined baking sheet. Brush with egg wash and sprinkle with desired toppings. Bake for 20-25 minutes until golden brown. Let cool completely.
- Make the schmear: In a small bowl, mix softened cream cheese with milk or water until smooth and spreadable. Set aside.
- Assemble the classic lox bagel: Slice a bagel in half and toast if desired. Spread a generous layer of cream cheese on both halves. Layer smoked salmon, red onion, capers, and fresh dill on the bottom half. Top with the other half.
- For a veggie bagel: Spread cream cheese on both halves, then layer cucumber, tomato, and red onion. Sprinkle with dill.
- For a simple butter bagel: Warm the bagel, split it, and spread with butter or your favorite spread. Serve immediately.
Tips
- Substitutions: If you don’t have barley malt syrup, use honey or brown sugar in the boiling water. For a dairy-free option, use vegan cream cheese or mashed avocado.
- Storage: Fresh bagels are best eaten the same day. Store in a paper bag at room temperature for up to 2 days, or freeze in a zip-top bag for up to 3 months.
- Common mistake: Over-boiling bagels makes them tough. Stick to 1 minute per side. Also, don’t skip the boiling step—it gives the bagels their signature chew.
- Toasting: For the best texture, toast bagels just until golden, not dark. Over-toasting can make them dry and brittle.
Serving Suggestions
Serve bagels as a breakfast or brunch centerpiece with a spread of cream cheese, lox, and fresh vegetables. Pair with a hot cup of coffee or a cold glass of orange juice. For a heartier meal, add a side of fresh fruit or a simple green salad. Bagels also work well for a casual lunch—try a turkey and Swiss sandwich on a plain bagel.
Variations
- Sweet bagel: Use a cinnamon raisin bagel, spread with honey walnut cream cheese, and top with sliced apples and a drizzle of honey.
- Spicy bagel: Add sriracha or jalapeño slices to a classic lox bagel for a kick.
- Breakfast sandwich: Fill a bagel with scrambled eggs, cheddar cheese, and bacon or sausage for a filling morning meal.
- Pizza bagel: Top a plain bagel with marinara sauce, mozzarella, and pepperoni, then bake at 375°F (190°C) for 10 minutes until cheese melts.
Storage and Reheating
Bagels are best enjoyed fresh, but they can be stored in a paper bag at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, slice the bagel and toast it in a toaster or under a broiler for 2-3 minutes until warm and crispy. You can also wrap a whole bagel in foil and bake at 350°F (175°C) for 5-7 minutes for a softer texture. Avoid microwaving, as it makes bagels rubbery.
Frequently Asked Questions
1. What makes Bagel Union bagels different? Bagel Union bagels are hand-rolled, boiled, and baked fresh daily. The boiling step gives them a shiny, crisp crust and a dense, chewy interior that sets them apart from mass-produced bagels.
2. Can I make bagels at home without a stand mixer? Yes, you can knead the dough by hand for 10-15 minutes until smooth and elastic. It’s a workout, but the results are worth it.
3. How do I get the perfect shiny crust? Boiling the bagels in water with malt syrup or sugar, and then brushing with egg wash before baking, creates that glossy finish.
4. What’s the best way to slice a bagel? Use a serrated knife and a gentle sawing motion. Place the bagel flat on a cutting board, hold it steady, and slice horizontally. For extra safety, use a bagel slicer or hold the bagel with a fork.
5. Can I freeze bagels with cream cheese already on them? It’s better to freeze plain bagels and add spreads after thawing. Cream cheese can become watery when frozen and thawed.
6. Are bagels vegan? Traditional bagels are vegan (flour, water, yeast, salt), but some varieties may include eggs or honey. Check with Bagel Union for their vegan options.
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