Phoenix bakery named one of the best bagel-makers outside New York
One might not expect a Phoenix-area bakery to compete with East Coast bakeries when it comes to bagels, but the website Nosher found such a gem in Phoenix. On May 1, Nosher posted “The best bagels in unexpected places around the United States,” and Odelay Bagel Co. was one of seven bakeries listed.
For Odelay’s owner and general manager, Ryan Probst, the news was a welcome surprise.
“They didn’t write to us to say that we were on the list but we were super excited when we finally found out,” Probst said. “After the article came out, we got slammed with customers for three days and I kept asking, ‘What is going on?’ and then finally someone showed us the article on their phone.”
In the post, Nosher wrote that Odelay bagels (which are not kosher) are “widely considered to be as good as any you’ll find in New York.” The food blog praised Odelay for the unusual creations that it sells alongside the classics. One such example is the black pepper and Parmesan bagel. Throw in some garlic-sriracha cream cheese for a truly unique flavor experience.
The shop offers more than a dozen flavors and sells upwards of 200 bagels per day. The dough is never frozen and there are no bagel machines in the kitchen. For Probst, creating the perfect batch of bagels all comes down to the right dough mix, time and temperature.
“The most polarizing piece of bread out there is a bagel, it divides people,” Probst said. “It’s a long process to make a bagel, and it’s definitely not easy. You can’t screw up, because if you screw up today, you don’t have any bagels tomorrow.”
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