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Pratzel's Bakery - CLOSED

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10405 Old Olive St. Creve Coeur, MO 63141

314-991-0708

http://www.pratzels.com

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Best Bagels
Award Winner 2008

10405 Old Olive St. Creve Coeur MO 63141

Cuisine(s): Bakery

Hours: Sun, Fri 7am-2pm, Mon 7am-3pm, Tue-Thu 7am-5pm

Price: $ $
Payment Types: All Major Credit Cards, cash

Features: Kid Friendly, Takeout, Wheelchair Accessible

Serving: Snack Food
Alcohol: None

Reservations: Not Accepted

Parking: Street

Description

Pratzel's Bakery, situated in a corner of Kohn's Kosher Market, provides certified kosher baked goods, including many breads - marble rye and challah among the choices - rolls, cakes cupcakes and muffins. Specialty items, such as wedding cakes, can also be ordered.

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$Report: Pratzel\'s Bakery Closed (Again)$

Report: Pratzel's Bakery Closed (Again)

By Ian Froeb | Wed, September 12, 2012

In January 2011, Pratzel's Bakery (10405 Old Olive Street, Creve Coeur; 314-991-0708) closed after nearly a century in business. However, in March of that year a social-media campaign led by the local... More »
January 2011 Openings and Closings

By Ian Froeb | Tue, February 01, 2011

Sadly, the first month of the new year saw a spate of high-profile closings: Sleek, the Lumiere Place steakhouse from celebrity chef Hubert Keller; Lafayette Square Mexican restaurant Arcelia's, after... More »
Coeur Project

By Jill Posey-Smith | Wed, October 02, 2002

Jean-François Lyotard, late French dude-of-many-theories, argued that modern societies maintain the illusion of order through "grand narratives" -- sweeping myths invented to legitimize beliefs, practices and existences. "Someday we will be... More »

2008 | Best Bagels

A real bagel, a true bagel, is made with yeast and malt, and -- and this is perhaps most crucial of all -- is boiled before it is baked. That's right: The dough, after being allowed to rise, should be dropped into boiling water. Anything else is just round bread with a hole in the center. For a real bagel, a boiled bagel, a bagel with an inside that is tender and soft but not doughy, and an outside that is chewy without being tough, go to Pratzel's. More »
2006 | Best Bagel

Ronnie Praztel's grandfather started making bagels in 1913. He passed the recipe on to the next generation, and so on...you 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... More »

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Pratzel's Bakery - CLOSED

10405 Old Olive St. Creve Coeur, MO 63141

314-991-0708

Description

Report: Pratzel's Bakery Closed (Again)

By Ian Froeb | Wed, September 12, 2012

January 2011 Openings and Closings

By Ian Froeb | Tue, February 01, 2011

Coeur Project

By Jill Posey-Smith | Wed, October 02, 2002

2008 | Best Bagels

2006 | Best Bagel

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