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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    Introducing Chef Holly, Boulanger Supreme of SPOT Bagel in San Francisco

    SPOT Bagel is proud to announce its Bakery Director, Holly Pugliese, who'll be taking bagels to a level they've never been before – a true art. Born and raised in the Bronx, New York City, Chef Holly spent much of her childhood cooking and baking with her beloved grandmother Stella in their family restaurant....
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    Help choose the face of Orange Poppy!!

    SPOT Bagel believes in being involved in the community and supports up-and-coming artists and graphic designers. We are collaborating with 10 different artists to create a unique flavor identity for each of our wonderful bagel flavors. For our legendary...
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    SPOT Bagel Bakery - San Francisco Bay Area

    Holler if you've seen our bakery! Preparations are under way at the bakery outside and in for our launch of artisan bagels in the SF Bay Area this year! ...
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    SPOT Bagel's Head Baker - Top Secret

    Our head baker, who shall remain top secret for now, officially started today with finalizing recipes for the most delicious bagels in San Francisco! Here's a photo of our top secret head chef but we've "spotted out" any clues that may lead to the discovery of his or her identity. However, we'll reveal clues...
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    The BLC Sandwich: Bagel, Lox, and Cream Cheese

    The BLC is an American invention that took off in the 1950s, probably spurred on by Kraft's advertising blitz for Philadelphia Cream Cheese. It started out as a Jewish Sunday morning ritual and soon became an all-American breakfast/brunch to rival the standard bacon, eggs, and toast. Thanks to the Julia Child...
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    I Know Bagels

    Growing up in Chicago, near Wrigley Field, you could say that I first learned about bagels by osmosis. We rarely went out to eat...everything was homemade, including bread and pizza from scratch. My mom, Belle, instilled in us a love of food and baking even more - her specialty. Now both are part of my DNA....
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