bake - May 2016 - 34

NY Bagels Come to KC
When you work much of your adult life as a Ford Motor engi-

a family friend who ran a bagel store in Maryland. Because

neering supervisor, you are supposed to look forward to the

of his childhood memories, he knew the taste he wanted. He

day you can retire. Isn't that right? The funny thing about the

would take his time and do it the right way.

retail bakery business, though, is sometimes it calls your name
and you can't resist the temptation to give it a shot. Ask Pete

"I couldn't believe how different the bagels were" from those

Linde, who is busy juggling two jobs at the Ford assembly

she'd had before, Janna says. To this day, "I can always tell

plant in Claycomo, Missouri, and his new one as baker and

when Pete doesn't make them."

owner of Meshuggah Bagels in Kansas City, Missouri.
From his experiences, Pete explains the essence of making a
Linde grew up Woodcliff Lake, New Jersey, where he savored

"true" New York bagel.

the simple pleasures of snacking on a New York-style bagel
every day after school. A bright student, he went on to earn

He starts with King Arthur Sir Lancelot Hi-Gluten Flour (about

an engineering degree from Columbia in New York City and

14% protein) and makes 100-pound mixes at a time, using a

pursue a career in automobile engineering. Seventeen years

BEcom fork mixer (Pete is such a fan of King Arthur Flour that

ago, Linde transferred to the Claycomo plant in Kansas City,

he started buying the 50-pound bags through mail order; he

and that is when it hit him.

won't budge on the brand). Finally, he develops the dough in
plastic tubs and shapes circles of 4-ounce dough pieces with

"To move to a place without New York bagels is a like a tiny

an Adamatic makeup machine.

little hole in your life," he says today.
Dough pieces then go into the kettle boiler prior to baking.
His wife, Janna, who runs the retail store at newly opened

"It's a 3-minute step that makes all the difference in the

Meshuggah Bagels, recalls how often they brought along an

world," Pete says. "Without it, the bagels would not be moist

empty 27-inch suitcase on their trips to New York to bring

inside and would not have a crusty shell."

back as many bagels as would ﬁt. She's from Kansas City and
met Pete six years ago. He would often comment that Kansas

Another crucial detail is starting the bake on a burlap board.

City is a "bagel desert" and how he wanted to make his own.

Pete cut his own 4-inch by 25-inch boards (sized for the oven
tray) and affixed a strip of burlap down the middle of each

So a few years ago, Pete started researching how to make the

board with galvanized rooﬁng nails. The bagels start their

best bagels. He consulted with a bakery equipment dealer and

bake topping side down on each board, which are moistened

34 < MAY 2016 | bakemag.com

http://www.bakemag.com

bake - May 2016

Table of Contents for the Digital Edition of bake - May 2016

bake - May 2016
Editor's Note - A Growth Opportunity
Table of Contents
News Bites - Beth Fahey New President of RBA
Create Your Cupcake Opens in Atlanta
Dawn Food Unveils New Leadership Model
Personality Spotlight - Bronwen Weber
Management - IBIE Expands Program
Labor Front - Wage Hikes in California
Ingredients - Blueberries
Equipment - The Versatile Combi
Breaking the Norm
Play in the Whitespace
Community Outreach
NY Bagels Come to KC
PHO-free Shortening Solutions
Ice Cream & Gelato
Cake Extravaganza
Cafe - Eggs, Cheese Take Center Stage
Smoothies Blossom
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - May 2016 - bake - May 2016
bake - May 2016 - 2
bake - May 2016 - Editor's Note - A Growth Opportunity
bake - May 2016 - 4
bake - May 2016 - Table of Contents
bake - May 2016 - Dawn Food Unveils New Leadership Model
bake - May 2016 - 7
bake - May 2016 - Personality Spotlight - Bronwen Weber
bake - May 2016 - 9
bake - May 2016 - Management - IBIE Expands Program
bake - May 2016 - 11
bake - May 2016 - Labor Front - Wage Hikes in California
bake - May 2016 - 13
bake - May 2016 - Ingredients - Blueberries
bake - May 2016 - 15
bake - May 2016 - Equipment - The Versatile Combi
bake - May 2016 - 17
bake - May 2016 - Breaking the Norm
bake - May 2016 - 19
bake - May 2016 - 20
bake - May 2016 - 21
bake - May 2016 - 22
bake - May 2016 - 23
bake - May 2016 - 24
bake - May 2016 - 25
bake - May 2016 - Play in the Whitespace
bake - May 2016 - 27
bake - May 2016 - 28
bake - May 2016 - 29
bake - May 2016 - Community Outreach
bake - May 2016 - 31
bake - May 2016 - 32
bake - May 2016 - 33
bake - May 2016 - NY Bagels Come to KC
bake - May 2016 - 35
bake - May 2016 - 36
bake - May 2016 - 37
bake - May 2016 - PHO-free Shortening Solutions
bake - May 2016 - AB1
bake - May 2016 - AB2
bake - May 2016 - AB3
bake - May 2016 - AB4
bake - May 2016 - 39
bake - May 2016 - Ice Cream & Gelato
bake - May 2016 - 41
bake - May 2016 - Cake Extravaganza
bake - May 2016 - 43
bake - May 2016 - Cafe - Eggs, Cheese Take Center Stage
bake - May 2016 - 45
bake - May 2016 - Smoothies Blossom
bake - May 2016 - 47
bake - May 2016 - Products
bake - May 2016 - 49
bake - May 2016 - Product Showcase
bake - May 2016 - Classifieds
bake - May 2016 - 52
bake - May 2016 - 53
bake - May 2016 - 54
bake - May 2016 - 55
bake - May 2016 - 56
bake - May 2016 - Ad Index
bake - May 2016 - Online - BakeMag.com
bake - May 2016 - 59
bake - May 2016 - 60
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/2021_01_01
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