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N.C. Bagel Bakery Takes A Fresh Look At An Old Tradition

February 6, 2019: 12:00 AM EST
A bagel bakery in North Carolina is doing its best to shatter the myth that the only good bagels in the world come from the boroughs of New York or from Montreal. The owners of Benchwarmers Bagels are “asking people to try something new,” something that emerged from the joint efforts of a stone mill bakery that provides fresh milled grain and flour, and a craft coffee bar. Benchwarmers boils its bagels in a vat of honey-water before sliding them into a wood-burning oven on long wooden planks. They mix favorites like sesame, poppyseed and everything, with za'atar and sea salt and a Southern-inspired grits bagel. Their bagel sandwich fillings include duck rillette with sour cherries, house-cured lox with deviled eggs spread, and fried bologna with yellow mustard and an egg. The owners say they respect the bagel traditions, but new takes are long overdue. [Image Credit: © Benchwarmers Bagels and Coffee]
Drew Jackson, "Benchwarmers Bagels bakes with fire and challenges the bagel establishment", The News & Observer (Raleigh, North Carolina), February 06, 2019, © Raleigh News & Observer
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