I love bagels. A fresh everything bagel with scallion cream cheese is one of the world’s most perfect foods when done well. But I don’t know if I love bagels as much as Lloyd Squires, owner of Myer’s Bagels in Burlington, Vermont, loves bagels. His day starts at 1:15 AM (!!), ends at 7:15 PM, involves 3,600 hand-rolled bagels, and has been lovingly chronicled by Evan Weiss in the Burlington Free Press.
The rolling begins.
The room already smells of honey and toasted sesame seeds.
The boiling begins.
As Lloyd drops the first gluten-full bagels, he says he sees money differently. “When I bought a car, I went, ‘That’s 15,000 bagels. I have to make those!'”