Bagels
Richard Friedman admires the handiwork at his L.A. bakery, Brooklyn Bagel. The story of bagels in L.A. is the story of two bakeries the one started by Friedmans father, Seymour, in 1953 and 61-year-old Western Bagel. There are plenty of Jewish delis in Southern California, and most of the best-known buy their bagels from one of the two competitors. (Glenn Koenig / Los Angeles Times)
Rings of dough go for a boiling-hot bath at Brooklyn Bagel Bakery. The bagels are then baked on the bottom of the oven. A good bagel is essential to a good deli, and patrons have definite opinions about what satisfies. Nate n Al must have a real New York bagel, owner Mark Mendelson says. Our customers know the difference. (Glenn Koenig / Los Angeles Times)
Rounds fresh from the oven join the pile at Brooklyn Bagels. The bakery supplies Nate n Al, Langers, Arts and Factors delis. Brooklyn Bagels Friedman believes quality and on-site owners make a difference in a business, my business too. We all know or knew the parents and the families and there is a pride in getting it right. (Glenn Koenig / Los Angeles Times)
Bagels are prepared for shipping at Brooklyn Bagel. Owner Richard Friedman uses the good recipe created by his grandfather in New York and passed on to his father and then to him. Louis Friedman, Richards grandfather, was a founding member of New Yorks International Beigel Bakers Union. Definitely, good bagel making springs from that union, says Sanford Brody, owner of Bagel Factory. (Glenn Koenig / Los Angeles Times)
