Ryan Probst’s baking career literally started as a dream about bagels. He woke up one morning and recalls saying to his wife, “I wonder how much it costs to make a bagel? I wonder how much I could sell [one] for?” On a whim, he quit his air conditioning job, ditched his plans to attend law school and went to work for Jonathan Robins Bakery in Tempe. He spent three years learning the ropes, peddling bagels on the side to small restaurants, fashioning himself into a regular Renoir of bagel artistry.
In 2015, Probst opened Odelay Bagel Co., a shoebox-size bagel and coffee shop in Ahwatukee that produces small-batch bagels daily ($2.15 each). Making bagels from scratch is a 24-hour process, one that includes forming and working the dough by hand, boiling the dough rounds 12 at a time in malted water, then baking them to achieve a crisp outer layer and a soft, pillowy interior. “We do everything the way it was done 100 years ago,” Probst says.
In addition to the ubiquitous plain and poppy seed, Odelay offers spot-on savory offerings like the bold black pepper Parmesan and jalapeño cheddar, along with sweet styles like cinnamon raisin, blueberry and chocolate chip. No less vital: The shop’s cream cheese game is legit, with tasty options like horseradish bacon and spinach feta. You can also find the bagels at Desert Roots Kitchen in Tempe
Odelay Bagel Co.
12020 S. Warner-Elliot Loop, Phoenix
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