You could argue that I have no business writing a blog about bagels. I am, after all, a girl from the suburban Midwest. I grew up in a ranch home in a subdivision on a street called Rainbow Drive. 

But that’s not going to stop me. Because I love a good bagel. I know what a good bagel is: It’s not bready. It’s got a crisp crust, and a tender yet chewy interior. And I am here to tell you that the best bagels in the region are at Froehlich’s Bakery in Three Oaks (come at me!) 

First, my bagel bona fides. 

In the Chicago area, where I lived for ages, I loved Kaufman’s and NY Bagel & Bialy in Skokie. It was at these institutions that this Midwest girl learned that bagels must be slow-fermented, boiled, then baked, for that chewy texture. I’ve had great bagels in New York, natch, but cannot tell you from where.

Later, I became a convert to The Daly Bagel  in Oak Park. The founder started out making bagels in her home kitchen and delivering them to area homes. What makes Daly bagels special is there is no bad side: both sides are encrusted in sesame seeds, poppy seeds, onion or everything bagel seasoning. So when you slice one crosswise and eat just half, you get the full experience, no matter which half you get. I get a dozen any time I’m around Oak Park (they freeze beautifully). Purists will scoff at the specialty flavors (lavendar, rosemary and such) but they have all the standards, including a rare salt bagel, my husband’s favorite.

But back to bagels In These Parts. 

I had a solid bagel from Yeastie Boys  at the coffee shop Tiny’s Coffee Bar (full write up coming soon)  in Miller Beach. I love Valpo-based Yeastie Boys just for the name, but haven’t sampled enough product to render a good opinion. Also, one must order ahead and pick up at assigned times, and I’m not organized enough to do that. I was not particularly impressed with the bagels at David’s Delicatessen in New Buffalo, but they were fine.

So Froehlich’s it is. The bagels here check all the boxes. Off season, one can walk in and get a dozen fresh boiled-then-baked bagels of several varieties (sesame and poppy are my faves). When they’re just out of the oven, they don’t even need to be toasted. On summer weekends, though, it’s best to call a few days ahead if you want a quantity, or take your chances that the freezer in back is stocked with some. 

What do you think? Have I missed great bagels around here? Let me know! I’m sure you will.