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| Welcome to the Bagel Broker, the best in bagel business in the heart of Union station. We have been serving 18 varieties of fresh bagels, delicious pastries, several kinds of salads and self roasted brewed to-perfection coffee for several years. We are open Monday-Sunday from 5:30 a.m-8:00 p.m. Union Bagel increasingly being placed on the product's "healthy appeal", in light of growing nutrition concerns and consumer awareness of a product's nutritional value. "Most bagels are made with enriched wheat. They are high in fiber and low in fat and salt," We will be opening our second location in downtown Los Angeles. We hope to add our large variety of freshly baked bagels to the discriminating casual diner who enjoys fresh breakfast and light organic lunch options. The grand opening festivities will feature select entertainment by the USC Trojan Marching Band, joined by the Los Angeles Chamber of Commerce hosting a ribbon cutting ceremony and other downtown luminaries during the lunch hour. Complimentary freshly ground coffee will be served all day, along with a lottery drawing for prizes About Bagel A bagel is a bread product, traditionally made of yeasted wheat dough in the form of a roughly hand-sized ring which is first boiled in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked onto the outer crust, with the traditional being poppy or sesame seeds. Some have salt sprinkled on the surface of the bagel. Bagels have become a popular bread product in the United States, Canada and the United Kingdom especially in cities with large Jewish populations, such as Boston, Chicago, New York, Los Angeles, Montreal, Toronto, Boise, London and Leeds, each with different ways of making the bagel. Bagels were derived from the similarly shaped doughnuts and from the similarly textured bialys, primarily because of the cooking method amongst other differences. Russian bubliks are very similar to bagels, but are somewhat bigger, have a wider hole, and are drier and chewier. Pretzels, especially the large soft ones, are also much like bagels, the main exceptions being the shape and the alkaline water bath that makes the surface dark and glossy. |
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