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Cheetos make BreadHive bagels glow with pride

So a 10-year-old neighbor kid was hanging out in the BreadHive Co-Operative Bakery the other day while its workers, who are also its owners, were making bagels.

“She was supervising, and asking questions, and eating Flamin' Hot Cheetos,” said BreadHive’s Allison Ewing. "She said, 'You should put these on a bagel.' ”

One upside to owning your own business is that you can do whatever you want. That is also a downside, at times, but not last week. That’s when BreadHive made the first “Flaming Hot Bagels.”

They crushed a bag of the alarmingly crimson processed snacks, and dipped the ready-to bake bagels in them, instead of using organic garlic or one of the usual toppings. They found that the crumbs stay crispy for a few hours, and crisp up again if you toast the bagel.

At BreadHive, “we have the freedom to try things out instantly,” Ewing said. “We made them and put them on the Internet, as you do. The response was surprisingly huge.”

The long-fermented dough is packed with organic spelt and other healthful notions. Then it’s crowned with fluorescent processed cheese crumbs. “It’s kind of an interesting departure for us,” Ewing said. “We’re a local business that cares about using local ingredients. We’re also going to have fun, and admit that we love terrible junk food.”

BreadHive’s bagel dough takes three days, starting from a yeast culture to a dough that rises for another day before it’s shaped and boiled. Then it’s topped and baked.

The breadmakers make sure to use local ingredients, like flour made from New York wheat. Since the Cheetos come from the corner store, does that count as local?

Today BreadHive made 12 Flaming Hot Bagels. They’ll make more on Friday, Ewing said. They have more standard flavors too; one is $1.25. The BreadHive takeout window at 123 Baynes St. between Auburn and Lafayette is open 10 a.m.-6 p.m. Tuesday, 7:30 a.m.-noon Friday and 10 a.m.-3 p.m. Sunday.

Read more about BreadHive Co-Operative Bakery here.

Photo: BreadHive

email: agalarneau@buffnews.com

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