Find the Best Bagels in Downtown Baton Rouge

There’s something about bagels people love. Maybe it’s the smooth, firm exterior. Or it could be the dense, chewy inside. Perhaps it’s the way they taste when toasted and generously loaded with any number of delectable toppings and spreads. Or maybe it’s all of the above combined to make a scrumptious breakfast, lunch or anytime snack that is convenient, easy and portable.

If you’ve ever visited New York City, there’s a good chance you’ve consumed a delicious bagel or two during your travels. Luckily for those in the downtown Baton Rouge area, there is no need to make the 1,300-mile trip north to get your hands on a great bagel.

Carb aficionados, rejoice — it’s possible to get fresh bagels in Baton Rouge. In fact, we at Milford’s on Third happen to think we have the best bagels Baton Rouge has to offer. As a New York-style deli, we know how important it is to get our bagels right, which is why we have spent time researching bagels and perfecting our recipe. With plenty of options to choose from, both sweet and savory, everyone is sure to find their perfect bagel here, along with the most complementary toppings.

Here we’ll take a quick look at the history of bagels, what brings a bagel from “good” to “great,” and why Milford’s on Third is home to some of the best bagels in downtown Baton Rouge.

Bagels — a Brief History

When researching the origins of bagels, you’re bound to come across two main stories, both dating back to the 1600s.

The earliest known written reference to bagels appeared in 1610 in a publication called “Community Regulations of Cracow.” As the straightforward title indicates, the publication was a list of rules for the Polish city known today as Krakow.

Included among those regulations is a mention that bagels were commonly given to new mothers after they gave birth. Giving a new mother a bagel probably wouldn’t be well-received these days, but it apparently was a thing in Eastern Europe more than 400 years ago.

The bagel’s other origin story is tied to the Battle of Vienna, which occurred in 1683, or some 73 years after the food’s first written reference. Legend has it that Polish King John III Sobieski was given bagels as a gift from a Viennese baker to commemorate his victory over the Ottomans. What better way to celebrate a military battle than to invent one of the most iconic bread items in the history of food?

Bagels made their way to the U.S. via Polish Jewish immigrants, mostly centered around New York City and the surrounding area.

As for the word “bagel,” it’s derived from the Yiddish word “beygl” or Polish word “bajgiel.” Those words came from the word “böugel,” which was Middle High German for “ring.”

Characteristics of a Good Bagel

One of the unique aspects of bagels is how they’re made. Traditionally, bagels are produced using a somewhat unusual two-step process in which the dough is first boiled in water, and then baked in the oven.

Like many forms of cooking, there is some science involved in creating the perfect bagel. Boiling the dough for anywhere between 30 seconds and three minutes causes the starch to gelatinize and helps retain liquid. The baking process then gives the bagel a crisp finish on the outside, locking the chewy portion of the dough inside.

Some foodies compare this process to flash-frying a piece of meat before you grill it so you can lock in the juices for an overall tastier product.

As with any baked goods, fresh bagels are the optimal choice, but that doesn’t necessarily mean they have to be hot. Bagels are typically in their freshest form within an hour of being baked, but of course, they can remain plenty tasty beyond that time limit.

Bagel Add-Ons

Plain bagels are a great foundation for a tasty breakfast. Many folks like a slightly more dolled-up version of bagels, however, whether it means sesame seeds or cinnamon coating the outside.

One of the most popular bagel seasonings is the “everything” bagel. The exact flavor combinations in an everything bagel may vary from vendor to vendor, but they often contain a mix of dehydrated onion and/or garlic, sesame seeds, poppy seeds and kosher salt.

There are many other varieties of bagels, as well. Some might have just onion or just garlic. Others might include a cheese component such as asiago. And some might be on the sweeter side with cinnamon and/or sugar.

Any kind of bagel is perfectly fine on its own, or maybe lightly toasted with a bit of butter. But the real fun begins when you start to use more complex ingredients, such as cream cheese, smoked salmon (or lox) and schmear — but more on that later.

Bagels for Breakfast

When searching for the tastiest breakfast bagels Baton Rouge has to offer, look no further than Milford’s on Third. We have many other items on our menu as well, but we’re proud of our growing reputation as the best place to get bagels in Baton Rouge.

When it comes to breakfast bagels, we have a simple three-step process. First, you select your bagel. The main varieties we always have on hand are plain, sesame, everything, onion, asiago and cinnamon.

The next step is to select a schmear — again, more on this shortly. The optional third step involves selecting what we refer to as “oofta” — extra protein-based toppings to make your bagel into a meal, such as smoked salmon, whitefish salad, turkey, roast beef or bacon.

We also offer a few various breakfast sandwiches available on bagels, biscuits, croissants or ciabatta. The Sea Smoke includes smoked salmon, baby greens and our Boursin-caper schmear. Our Wakey Bakey is filled with fluffy scrambled eggs, applewood bacon and gooey aged cheddar. And our Chicken Scrambler includes scrambled eggs, chicken sausage, Havarti cheese and our signature jam.

No matter your taste, we have a breakfast bagel to get your day started.

What Is Schmear for Bagels?

We’ve already mentioned it a couple of times, so let’s take a deeper look at schmear.

First, “schmear” is simply a fun word to say. But what is schmear? It’s a word taken from Yiddish, which originally referred to cheese. It’s now used more broadly to describe any spreadable topping, but when it comes to bagels, that spread is most often cream-cheese-based.

Any bagel shop worth its salt has cream cheese schmear recipes on hand. These can be savory, such as a smoked salmon schmear, or they can be on the sweeter side, such as a cinnamon schmear recipe. Either way, the idea is to get a layer of flavorful, silky smoothness to make your bagel experience even better.

Our Bagel Schmear Recipes

Our Baton Rouge bagel shop always has at least six schmear recipes available to top your bagel. They include:

• Lemon-dill — The acidity of lemon, combined with the aromatic and flavorful dill herb, make a great combination.
• Green onion-garlic — Savory garlic and green onions tag-team for a taste sensation.
• Boursin-caper — Creamy Boursin cheese is excellent when paired with salty capers. We like this as the basis for a bagel that also includes protein such as smoked salmon.
• Nutella-banana — For those with more of a sweet tooth, it’s hard to go wrong with the famed cocoa hazelnut spread. Add in bananas, and you have a winning combination.
• Strawberry — Our strawberry schmear is fairly straightforward, but that doesn’t make it any less tasty. It’s perfect for a fruity snack that’s not too sweet and not too tart.
• Pumpkin pie — An autumn favorite, our pumpkin pie schmear embodies the flavors of your favorite Thanksgiving Day dessert. Enjoy with a cup of hot coffee on a crisp fall morning.

Add Some ‘Oofta’

Sometimes also spelled “uff da,” “oofda” or “uffda,” among many other spellings, the term “oofta” is an exclamation commonly used by early Scandinavian settlers living in the U.S., often in the Upper Midwest region. It’s typically used as a term to express excited surprise or bafflement, similar to the word “wow.” For example — “Oofta, look at the size of that bagel!”

At Milford’s on Third, “oofta” refers to the protein-based toppings you can add to your bagel and schmear:

• Smoked salmon (additional $3)
• Whitefish salad ($2)
• Turkey ($2)
• Roast beef ($2)
• Bacon ($1)

If you’ve never had smoked salmon on a bagel with capers, onions, a slice of tomato and our Boursin-caper schmear, bookmark this page right now, stop reading and pay us a visit. You’ll be glad you did. It’s an ultra-tasty bagel dish that makes a great breakfast or lunch.

Bagels are the star of breakfast, but they’re underrated as the canvas for a perfect lunchtime sandwich. That’s where our “oofta” options, including whitefish salad, turkey and roast beef, come in. They contribute to a tasty and hearty sandwich that’s also easy to eat on the go — perfect if you’re pressed for time during a busy workday.

Finally, when it comes to bacon, not much more needs to be said. If you eat pork, then you most likely eat (and love) bacon. And if that’s the case, the $1 add-on works well at either breakfast or lunch.

The next time you stop in at Milford’s on Third, don’t forget to add some “oofta!”

Breakfast on the Go

Now that you’re up to speed on our schmears and “oofta” options, let’s take a closer look at our “pressed-for-time” handheld breakfasts. These grab-and-go sandwiches hit the spot whenever you need something quick and filling to eat on the way to your morning meeting.

These three handheld breakfasts are available on your choice of bagel, or you could choose a biscuit, croissant or ciabatta bread:

• Sea Smoke — This sandwich includes our smoked salmon “oofta” and Boursin-caper schmear, which could be enough on its own. We also add some baby greens for both nutritional value and a bit of welcome crunch.
• Wakey Bakey — This breakfast sandwich includes fluffy scrambled eggs paired with applewood bacon and smothered in a savory aged cheddar cheese.
• Chicken Scrambler — There is no chicken-or-egg conundrum here, as this breakfast sandwich contains both. It starts with our fluffy scrambled eggs and flavorful chicken sausage, and is topped with Havarti cheese and our signature jam.

If you’re not craving a bagel on a given morning, don’t worry, we’ll forgive you. Consider trying another bread base, or our other “pressed-for-time” handheld breakfast:

• Green, Eggs & Ham Croissant — This croissant sandwich includes green tomato, egg salad, smoked ham and crisp lettuce. You don’t have to be Sam I Am to enjoy this green eggs and ham.

A TASTE OF NYC IN BATON ROUGE

When it comes to eating bagels in the U.S., there’s no arguing that New York City is the place to be. The city has a longstanding bagel tradition, and many local delis to fulfill your bagel fantasies.

If you expand your bagel search to include the rest of North America, one of the most common cities you’ll come across is Montreal, Canada. The north-of-the-border version of the bagel is thinner than its New York City counterpart, and often denser and slightly sweeter as well.

However, as we’ve mentioned, you don’t have to travel north to get that same authentic deli experience. All you have to do is head toward downtown Baton Rouge.

Milford’s on Third is located — you guessed it — on Third Street, between Convention Street and North Boulevard in the Watermark hotel. Come for the bagels, but stay for any of our other menu items, such as Milford’s matzo ball soup, cold deli sandwiches, grilled handheld sandwiches or our signature coleslaw or potato salad.

Our food makes a great start to your day, the perfect mid-day pick-me-up or a dinner that never fails to hit the spot. Eat in-house, or get it to go for an afternoon picnic with your partner or a hassle-free family meal. We are sure that you’ll find something to love on our menu that will have you coming back again and again.

Think of our setup as a traditional NYC-style deli in the heart of downtown Baton Rouge, featuring more laid-back Southern charm than you’ll get on the East Coast. Our authentic flavors will not disappoint.

TRY BAGELS AT MILFORD’S TODAY

Whether you are craving one bagel, or you need a dozen to take back to the office for a morning meeting pick-me-up, it’s time for Milford’s on Third. We’re easy to find, and we are ready to serve you with tons of bagel flavors including plain, sesame, everything, cinnamon and more savory temptations.

To top your bagel, simply select a schmear. Every schmear on our menu has been certified authentically amazing by our team of self-proclaimed bagel aficionados! Or, how about some “oofta” like smoked salmon, turkey or seriously delicious bacon? Your bagel will be outta this world, and your taste buds will make sure you return regularly to your favorite bagel spot in Baton Rouge.

Learn more about our fresh bagels and all our other delicious offerings by giving us a call at 225-408-2600. We also offer catering services for any meeting, party or event that a bagel bar could spice up — and really, what event wouldn’t be better with the best bagels in Baton Rouge and all the fixings?

Stop in today to enjoy a bagel in our NYC-reminiscent deli, or take it with you to create an oasis in your hectic day. Wherever you decide to eat your bagel, we know you’ll appreciate the taste of locally sourced ingredients with that fresh Louisiana flair. Come in and try one today!