Boiled Bagels vs. Steamed – How to SPOT the Difference

    While the bagel has seen many incarnations since the Middle Ages in Poland, one key constant remains the traditional process of boiling the raw bagels before baking them. At SPOT Bagel, this time-honored step is the 6th step in our 8-step artisan production process.  Here’s how to tell the difference between...
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    Lauren’s Log: Inside SPOT Bagel Bakery's First Months

    Hey bagel lovers, this is the start of my new “Lauren’s Log” series. I’ll be sharing what’s going on “behind the curtain” at SPOT’s bakery from my perspective as a baker. I intend to reveal a lot…maybe too much…including how we’re obsessed with crafting delicious bagels, staff food fights, and even gossiping...
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    SPOT & The Jewish Food Maven: Our Interview with Joan Nathan

    SPOT Bagel spoke with Joan Nathan, author of ten cookbooks—including the award-winning Jewish Cooking in America—and host of the acclaimed PBS series called Jewish Cooking in America. In short, Nathan is the internationally recognized expert on Jewish food culture. Alice Waters calls Nathan "a writer, historian,...
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    Bagels Gone Wild - The Frida Bagel

    If you're tired of boring bagels, look for SPOT's Frida bagel inspired by where Frida Kahlo lived, foods indigenous to the area, and the foods Frida Kahlo enjoyed eating. SPOT's Boulanger Supreme, Holly Pugliese, researched Frida Kahlo's life to create this bagel. The recipe, now in its third incarnation, is...
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    Taste Chef Holly's Schmears with SPOT Bagels at Williams Sonoma, San Francisco

    Don't miss Chef Holly's demonstration of her unique bagel schmears, served with SPOT Bagel samples on Saturday, June 4th from 12-2 at San Francisco's Williams Sonoma flagship store in Union Square. Williams Sonoma is showcasing SPOT's Boulanger Supreme, Holly Pugliese, as part of its guest chef series focusing...
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