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My Story

I grew up in New Jersey—a grandchild of Jewish immigrants from Russia who landed in the Bronx, where both my parents grew up during the great depression. Some of my happiest childhood memories are of my family sitting around the kitchen on Saturday and Sunday mornings, eating freshly baked bagels with cream cheese and lox (along with many other kinds of smoked fish), and reading the New York Times. This would go on for hours! 

 

As an expat east coast Jew in Oregon, I find few things more comforting in challenging times than a good bagel. But having given up gluten several years ago, and feeling a strong need for comfort during this interminable pandemic, I sampled all the locally available options but no comfort was to be found; if a bad conventional bagel is an insult, a bad gluten-free bagel is a tragedy.

 

So, as I tend to do in difficult times, I got busy in the kitchen. Equipped with my recently acquired KitchenAid mixer, I experimented with recipes and read up on the techniques of the traditional New York bagel bakers. Before long I came up with a very nice bagel, and since then pretty much all I’ve wanted to do is make bagels! But my family and I can only eat so many (as with most good things, more isn’t necessarily better). So was born Larry’s Bagels.

 

Here’s how it works: I make bagels. You eat them. Everybody’s happy!

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About the Bagels

Aside from being 100% gluten free, I make my bagels with the traditional techniques used by the Eastern European Jewish immigrants who made the first bagels in New York in the early 20th century. This includes hand rolling, slow, low temperature fermentation for a minimum of 18 hours, and boiling in water before baking. The slow fermentation allows more complex flavors to develop, and boiling creates the chewy crust that is the hallmark of a good bagel. I use primarily organic ingredients, and approximately 32% are locally grown.

Starting on February 5th, I will be selling bagels on Saturdays at the Lane County Farmer's Market in Eugene.

Ingredients

Bagels: Water, organic sorghum flour, organic potatoes, organic tapioca flour,  honey, organic millet flour, organic avocado oil,  xantham gum, Himalayan pink salt, yeast, plus toppings (organic sesame seeds, organic poppy seeds, organic garlic, Himalayan pink salt)

Cinnamon Raisin Bagels: Water, organic sorghum flour, organic potatoes, organic tapioca flour,  honey, organic millet flour, organic raisins, organic avocado oil,  organic molasses, organic cinnamon, xantham gum, Himalayan pink salt, yeast

Buckwheat Pumpernickel Bagels: Water, organic buckwheat flour, organic potatoes, organic tapioca flour,  honey, organic millet flour, organic avocado oil,  organic molasses, xantham gum, Himalayan pink salt, organic caraway seeds, yeast, plus toppings (organic sesame seeds, organic poppy seeds, organic garlic, Himalayan pink salt)