Exploring St. Louis ‘bagel boom’ with Bagel Union’s Ted Wilson and Jackie Polcyn

I like bagels and strawberry cream cheese, hold the lox.

Excellent post. Thank You for sharing this shipmate. I Love bagels and cream cheese.

PO1 William "Chip" Nagel
..."“It takes about an hour for our oven and boil kettle to get up to tempo, and then we really roll into our bake, which is pretty intense after that,” she said. “It's anywhere from four to six hours of baking straight. …We clean it up and we go straight into production, which is mixing and shaping all the bagels for the following day’s bake.”

The shop, located in Webster Grove at 8705 Big Bend Blvd., produces around 2,000 bagels every day."