You Really Need to Try This Bagel

(upbeat music)

(birds chirping)

I, like, brewed beer for a while with friends,

and I kinda lost interest in it,

'cause the beers weren't coming out so good.

(laughs)

I got into, like, some meat curing projects,

and then cured salmon made it to the list.

We mixed up a batch,

but didn't have any plan of how to serve it,

and then we just mixed up a batch of bagels on the fly.

They weren't the best bagels you've ever had.

They weren't great, but they were so fresh

that they were, like,

kind of demystified them, in a sense for us.

Oh, wow, we can actually do this!

I never thought about making that before.

Let's try to get good at it.

[Collin] That first time that we were making bagels,

we were also drinking Yards IPA.

We knew that, you know, people boiled bagels in malt,

so we were like, you know, we have beer.

We're in Philly, which is

the best place to drink beer in the country,

so it just seemed like a natural thing.

(machinery hums)

This is the one that kind of started it all.

When we first made bagels, we made everything bagels.

That was, kind of, all we did for a while,

and then we started to branch out after that.

It inspired us to set out to, kind of, master a recipe,

and then we brought some samples to Joe,

our friend, over at Pizzeria Beddia.

Once we tested out baking the bagels on his set up,

we knew it was, like--

Yeah, they only got better.

Yeah.

(background chatter)

It's a really exciting time to be in Philadelphia,

where you can still afford to come in

and start a 600 square foot bagel shop,

where if we were trying to do that,

say in like, San Francisco, or LA, or New York,

that ship has sailed, you can't do that anymore.

The dream is still alive in Philly, you know?

(laughing)

(violin strings)