Los Angeles has developed a dynamic bagel scene, with longstanding and new operators offering a variety of styles and flavors. Traditional bagel shops co-exist with food trucks and pop-ups like Mustard's. Enthusiasts like Rebecca Roland and Mona Holmes emphasize the qualities of ideal bagels, balancing taste and texture. New establishments, like Layla, combine Montreal and New York styles, catering to a casual dining experience. The cityâs bagels now feature gluten-free options and artisanal toppings, showcasing the blend between classic favorites and modern takes.
"Rebecca Roland is both a die-hard bagel fan and very picky about her bagels. Her ideal has to be gently chewy on the outside, fluffy on the inside, and most importantly, not too dense."
"Mona Holmes believes that a perfect bagel starts with a slightly dark outer crust, a dense and pillowy interior, and just the right addition of salt to balance it out."
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