Support Local Journalism. Join Riverfront Times Press Club.

You searched for:

Start over

Narrow Search

Food & Drink

Best Bagel 

Pratzel's Bakery

Ronnie Praztel's grandfather started making bagels in 1913. He passed the recipe on to the next generation, and so know the story. Ronnie Pratzel, who's now in his sixties, makes bagels with that same recipe today. His grandfather, he says, referred to his dough as "concrete dough." It's that stiff dough that forms the backbone of the Pratzel's bagel. After being mechanically shaped into circles, the dough rests for 24 hours. At that point the bagels are boiled in plain water, then baked in an enormous, 56-pan revolving oven. It doesn't look as though there'll be another Pratzel to take over the family business, but Ronnie assures us that the family recipe will survive to nourish St. Louis for years to come.

Location Details

(Sorry, no information is currently available for other years in this same award category.)

Best Things to Do In St. Louis


Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

© 2021 Riverfront Times

Website powered by Foundation