A king salmon lox bagel from Seattle’s Loxsmith Bagels. | Matthew Segal
For a while, the common complaint in Seattle was that there weren’t any “good bagels,” whether that was simply because of a dearth of non-chain options in general or the persistent (debunked) myth that the water on the West Coast wasn’t up to snuff compared to the East Coast. But over the past few years, several Seattle chefs and bakers have been determined to produce better bagels in the region, opening up spots dedicated to the craft, while hand rolling, kettle boiling, and slow proofing their bagels for improved texture and taste.
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