It’s time to make another bagel run

Our friends from News & Observer stopped by Benchwarmers Bagels for a quick review on these tasty charred treats.

“In the five years since Boulted Bread opened, the bakery has earned a reputation as one of the very best in the Triangle, selling breads and pastries made with house-milled flours to retail customers out of the little bakery on South Street as well as supplying some of Raleigh’s top restaurants.

Naturally, then, when the owners teamed up with Jubala Coffee to open a bagel shop in February in the new Transfer Co. Food Hall, expectations were as high as the temperature in the new shop’s wood-burning oven.

Benchwarmers Bagels rises to the challenge in style. Sure, a rare charred bagel (the inevitable result of wood-fired baking) may slip past the controls from time to time. And New York transplants may quibble that these bagels — starting with dough slowly risen with a sourdough starter, then boiled in water that’s slightly sweetened with honey before baking — are not true New York-style bagels.

Maybe not, but they are very good. Bon Appetit named it one of the 50 best new restaurants in the country last month….”

Read the entire News & Observer article here.