Turning Dough Into Bagels, And Bagels Into Dough

Short 7

September 27, 2019 | G10 Creative | 2 min read

At Meshuggah Bagels, practice made perfect.

“The first time we tried to make bagels it was a disaster,’’ recalls Pete Linde, co-owner of the three-location enterprise. “They were shriveled and wrinkly and soggy and they really didn’t taste very good either.”

So Pete and his wife, Janna, started over from scratch. Pete made batch after batch after batch of bagels to refine their product.

“I was the official taste tester,” Janna says. “It started out with a bite. And then it was two bites… So, by like recipe 35 they were getting really good, and I was like, ‘Cut that baby in half’. By 73, we sat down, I looked at him and went, ‘Wow, this is it. We should just do this’.”

The rest of the story is in this week’s installment of “The Block.”

“The Block” takes viewers on a journey through Kansas City’s streets to get a sense of the people and cuisine – the fabric of KC’s neighborhoods. But this isn’t just a food show. There’s history, culture and unknown facts about Kansas City. You’ll go inside kitchens, see how food and drinks are made, and peek into the lives of everyday Kansas Citians working in the service industry.

#TheBlockKC

“The Block” is a series produced by G10 Creative. Watch for Flatland digital shorts on Fridays.