Worth Leaving Town for: Whidbey Island Bagel Factory
My family has opinions about bagels. We’ll tell you if they’re too puffy, too dense, too flakey, or worst of the worst, just plain not worth eating. I know, I know. You think I probably don’t know what I’m talking about. But I can assure you, growing up Jewish in Santa Monica, CA, you get bagel experience whether you want it or not. In all that time I learned that there is a massive difference between a “meh” bagel and one that is truly delicious.
Park in the lot directly in front of the storefront and hop in the masked, socially distanced line // Robert O'Neal
Living in the Pacific Northwest, I’ve become accustomed to “meh” bagels. In Walla Walla (where I attended college) I got used to super soft pastry-ish ones from the local bakery. Later, Seattle ran the gamut from weird dense hockey puck-like bagels (very close to not worth eating) to almost-but-not-quite-right. It wasn’t until my in-laws living on Whidbey Island brought my Everett-based family a baker’s dozen from a new shop in Clinton that I finally found a world-class bagel I could wholeheartedly recommend.
Way back then the bagel shop on South Whidbey at Ken’s Corner in Clinton was called Kiichlis. It’s since changed hands and is now Whidbey Island Bagel Factory. Happily, post changing owners, the bagels have only improved. And their bagel empire has expanded—owner John Auburn opened another Bagel Factory storefront in Oak Harbor and rumor has it, one more is in the works for Mt. Vernon.
Mix and match a mouth-watering baker's dozen // Robert O'Neal
Flavors at the Bagel Factory range from traditional (salt, everything, sesame, plain, pumpernickel) to Pacific Northwest creative (rosemary chive, pesto parmesan, bahn mi, black olive fresh basil). They’ve also got sweet ones, if you roll that way (cinnamon raisin, snickerdoodle, blueberry). Pair your dozen with a tub of plain cream cheese or one of their inventive flavors.
Of course, everyone has their favorite flavor of bagel, so I won’t try to swing you one way or another. However, I will say this, if you want to score the holy grail of bagels, the elusive rosemary chive sea salt, plan to get there early. I can’t tell you how many times I’ve arrived at 11 a.m. to find the rosemary bagels sold out. If you’re running late, don’t lose hope – ask what’s coming out of the oven if the pickings in the window are looking slim. Because on occasion all the stars will align, and you’ll happen upon a batch coming out fresh, even at noon.
Bagels and spread that can't be beat // Robert O'Neal
If a dozen bagels and a sumptuous container of cream cheese is more bagels than you’re looking for, the prepared bagel sandwiches are freshly made and delicious.
A few tips:
Why not make that ferry trip even more worthwhile and bag up a dozen? Dozen means “baker’s dozen” which is 13 bagels. Conveniently, bagels freeze beautifully. Pack them in freezer-safe containers (I use freezer-grade Ziplock bags) and enjoy any day of the year – no ferry ride required.
One more thing:
The Whidbey Island Bagel Factory is a great place to cater a large brunch (when we come out of this pandemic and can hang out together again, of course). For both of my kid’s bat mitzvah brunches I packed the table with bagels and toppings. Almost needless to say, both times the answer to everyone’s pressing question was “We got them at the Whidbey Island Bagel Factory”.
Good news Everett!
The Milk House Coffee Co. has partnered with Whidbey Island Bagel Factory to carry their bagels at their soon to open location at 4405 Rucker Ave.
Tammy lives and works in Everett, WA with a disgraceful pitskunk named Samhain the Druid, three professional shrew killers, two strange children, and a lawyer to keep them all out of trouble.
