The Place: Seattle Bagel Bakery, 4445 S. 134th Pl., 624-8099, Tukwila. (Sold at Kress IGA in downtown Seattle.)The Hole: An assorted bag of traditional bagles: poppyseed, sesame, cinnamon raisin, and everything. The Shit: Seattle Bagel Bakery is not located here. The bagels are boiled south of town in Tukwila. Needless to say, I was a bit skeptical. But being sold at the Kress IGA on Third Avenue, they were the easiest bagels to pick up by the bagful prior to a 5:30 a.m. departure for the North Cascades.Many a bagel sold in bulk from a grocery-store bakery case is a tasteless, squishy mass of dough. Not to put too fine a point on it. But Seattle Bagel Bakery says it does things differently than other bagel distributors. The bakery makes a big deal on its website about kettle-boiling the bagels, rather than steaming them en masse. “We use artisan techniques to craft a meaningful and honest product,” the site boasts.On this eating, the bagels faced a steep challenge–no toaster. Many a ho-hum bagel is saved by toasting. The crispness covers a multitude of baking sins. But on a two-hour car ride, access to a toaster is hard to come by, so Seattle Bagel Bakery would have to stand up on its own.Impressively, the bagels didn’t fare too badly. The dough wasn’t perfectly chewy, the way you might hope, but it wasn’t dry and crumbly either. “It’s got pretty good flavor,” my bleary-eyed bagel-eating companion observed.And with a healthy spread of Philadelphia cream cheese, it was more than enough to get us powered up for the 5.1-mile trudge ahead of us. So perhaps the best bagel in Seattle isn’t made in Tukwila, but the south ‘burb’s offering isn’t a bad way to start your day.Follow Voracious on Twitter and Facebook.