Bringing Steamed Bagels to Savannah | Culinary functionality | Savannah News, Events, Restaurants, Music


Ashley Harts and Kevin Mapleton are from Charlotte, North Carolina, and it was their tradition to eat steamed bagels every weekend while living there. Once they uprooted their lives for Savannah, the two were more than dismayed to find our scorching city was lacking in their beloved scorching bagels. Most Savannahians agree that while we have options for bagel stores, we could always use more. The vacuum in the local torus tower was too much for Harts and Mapleton to bear. So the idea was simple: Harts wanted steamed bagels, so she opened a bagel store. “I love steamed bagels and they weren’t there so I said, ‘Kevin, will you get me a bagel steamer – an industrial bagel steamer – for my birthday ? So we just started messing around in August, giving them to our friends and neighbors, and they were like, ‘Wow, you really should do something about this,’ Harts said. This is a case where everyone should be happy that the neighbors have expressed their opinion because the bagels coming out of the bread saunas at Steamboat Bagels are nothing less than brunch. Steamboat Bagels is a love project simply because Harts and Mapleton both have their own full-time jobs. “I always thought it would be a hobby,” Harts said. “It was never something where I was like, ‘I want to get rich doing this. “While the two have yet to put their financial futures into bagel-making, their customers are getting the best they have to offer with every sandwich. Because of the pleasure Harts and Mapleton are getting from their new business. . The location of the Steamboat Bagels also came naturally. With little experience in the food industry, the couple decided to start small. First at home, then with friends, and now at least once a year. months via the pop-up Starland Yard restaurant. “We looked to get a food truck and we looked to get a space, but to us with our jobs it just didn’t make sense,” Harts said . “So we have a partnership with Loki and Starland Yard. It was really great doing the pop-ups there. Truth be told, I had never eaten a steamed bagel before and was unsure of my expectations. So often eating a sandwich e The bagel box is a tricky business. The bagel may be too soft or the filling too slippery. Anyone with a hole in breakfast sandwiches knows what it feels like to take that first bite and have to awkwardly hold back the contents of the bagel with the little finger of your hand. It is a messy situation that is worth avoiding if possible. But, by layering the sandwich on top of a fresh bagel, then steaming it all – in Steamboat’s special gear – you have a bagel sandwich that is eaten like a panini but is as soft as a steamed bun. steam. Harts seemed to agree with my point. “If you have all the hearty ingredients that we put on our sub with the smoked meat and smoked cheeses, you don’t really want it falling from the back,” she said. From steaming, the bagel itself remains delicate and easy to bite into. I am now a full disciple of the technique; Bagels that are used as sandwich bread should be steamed and leave their traditional chewy counterpart for a smear or lox. Some of their sandwiches are created on bialy style bagels. Bialy bagels are not boiled like traditional bagels, rather they are sent directly to the oven for baking. The flagship sandwich – and the size of a submarine – was the aptly named Bagel Barge. Its debut was the very last pop up. Customers are given a full 10 inches of a bagel sandwich roll, which is arguably the best bagel flavor, especially for breakfast sandwiches. Before steaming, the dynamic duo board the Bagel Barge with all the breakfast accessories: sausage, cheese and eggs. The Smokestack was also a winner. Inside a normal-shaped bagel is a piece of grated and smoked Boston, sticky white American cheese, a tender egg, salted bacon, and fresh rosemary-garlic aioli. This is unlike any barbecue sandwich you would find in a normal smoker. Between the perfectly chewy bagel and the smoky chew of the meat is the perfect marriage of texture. The egg, bacon, and cheese add a deliciously devilish level of richness that deliciously compliments the slow-cooked pork shoulder.

Click to enlarge

Photo by Lindy Moody

A Steamboat Bagels customer feasts on a Pilot House Bagel, made with turkey, mozzarella, bacon and pesto.

The Pilot House consisted of turkey, mozzarella, bacon and pesto. If a hungry customer ends up outside the Steamboat Bagels window for a late brunch, Hart and Mapleton cover them with that more lunch-like version of a normal sammie bagel. The pesto-adorned Meat and Cheese Mountain pairs well with a late morning Brewski or a light cocktail from Starland Yard Bar. For the next pop-up on May 16, patrons will likely discover that a signature Steamboat is back on the menu Рchili cheese with ham. The classic is nicknamed the Groggy Sailor. It consists of a homemade chili cheese, smoked ham, eggs and mustard. This one is placed on a jalape̱o and red pepper bagel.

Click to enlarge The whole bagel is displayed to be ordered by Steamboat Bagels customers.  - PHOTO BY LINDY MOODY

Photo by Lindy Moody

The whole bagel is displayed to be ordered by Steamboat Bagels customers.

Hart and Mapleton know sinful meats in the morning aren’t for everyone: “Whenever someone comes to us asking if we have something vegetarian, we just tell them we can make it without the meat or put it in. an egg. We automatically take $ 2 [off]. “The idea of ​​an egg sandwich only on the steamed bagel is not compromised by any stretch of the imagination. Many people will find they prefer this because it puts the taste of the bagel at the forefront of the food tasting experience of Steamboat. In the future, the Sultans of Steam would love to have a quaint brick and mortar place. “We would love to have a small space where people could go for bagels and maybe a Bloody Mary or something on the way to the park, ”Harts said.

In the meantime, you can follow Steamboat Bagels on Instagram, @steamboatbagels for the latest information on Savannah’s new circular cooks.

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