Up next in novelty noms: the one-bite bagel hole!
While the iconic bagel might seem like a New York staple not to be messed with, Nick and Elyse Oleksak are banking on the fact Manhattanites will fall for their mini masterpieces. Later this month, the Brooklyn couple will open a shop called Bantam Bagels in New York City's West Village, doling out donut hole-sized balls of bagel dough, or “Bantams,” stuffed with an assortment of fillings, from the mainstream to the absolutely (but deliciously) absurd.
“Elyse and I are proud New Yorkers in the fact that it is one of the best food cities in the world. Because of that, I am always trying to think of the new cool food thing,” Nick, a 29-year-old credit broker, told Yahoo! Shine. While he always dreamed of coming up with the city's next food craze that would generate the buzz and cult following of culinary creations like the mini-cupcake or the cronut, Elyse, 28, always shot down his ideas. One day, after the bagel hole came to Nick, literally, in a dream, he relayed the concept to his wife, who admitted it might be pretty awesome.
The couple, who have been married for two years, and both have backgrounds in finance, enlisted their respective office co-workers to taste-test the bites. Months of research, and consulting with bagel connoisseurs and bakers finally paid off when the two mastered their recipe and received a seal of approval from their rapidly growing fan base.
A “Bantam” isn't actually made from leftover dough from the middle of a standard bagel; it's instead created from fresh bagel dough that's baked into small balls. And though it sounds similar to a donut hole, Elyse insists it isn't. “It’s not a cutout or anything like a donut. It’s not like the munchkin.”
As for flavors, there will be the classics like plain, sesame, and everything bagels filled with plain cream cheese, veggie cream cheese, butter, or peanut butter. The more unique combinations will rotate on a daily basis with offerings like the Grandma JoJo (Italian-spiced bagel topped with thinly sliced, marinated tomato and filled with fresh basil pesto cream cheese) and The Hangover (Cheddar cheese and egg bagel topped with melted cheddar cheese and filled with bacon cheddar cream cheese and a drizzle of maple syrup).
“We’re making something that’s completely different. We’re trying to change the way you bagel,” Nick said.
While Elyse left her job at Morgan Stanley six weeks ago to dedicate her time to the shop, Nick is still working ... waiting to see if his dreamt-up bagel bite becomes a dream-come-true. If the Bantam’s early buzz is any indication of the outpost’s future success, he should probably put in his two-weeks notice.