Octane Bagel: Over Salting Allowed

October 9, 2009 · 10 comments

in atlanta, dining out

You may or may not have noticed, but you aren’t going to find a whole lot of dessert on my website. Maybe the occasional photo from a restaurant, but I can’t think of a single sweet that I’ve cooked and posted on this site. That’s no accident.

If I have the choice between the last few ounces of a porterhouse for two, or diving into the mostly beautifully described and moaned-over-good dessert I’ve ever seen, my carnivore lust is going to win out, without remorse, nine times out of ten. The word “savory” gets tossed around too often, but in general I guess you could say I’m a savory over sweet kind of person.

So even though I fell in love with Sublime Donuts, and they were calling out to me while I waited for my coffee this morning at Octane, when I noticed Octane had salt bagels, it was an easy choice.


A long time favorite of my New Yorker mother, I feel the salt bagel is oft over looked. This is one case where over salting is intended -when paired with the richest cream cheese you can find, each bite is a tight rope balance of deliciousness.

I usually buy my salt bagels from Goldberg’s, and while I still prefer their actual bread (boiled, doughy, heavy, chewy), the light crust on the bagel from Octane was perfect, and I find the amount of salt on the Octane bagel to be a bit more appropriate than Goldberg’s. In fact, I’d say the whole thing was awesome.

Put down the coffee cake, get to Octane, and try yourself a real breakfast treat.



Octane Coffee (Westside) on Urbanspoon

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  • Anonymous
  • Anonymous

    Nice writing! My SO is not a foodie (although he certainly benefits from my being one) but he did enjoy your text descriptions of the picture with most of the egg. rnrnHave you seen Curtis Ide’s pizza cookbook? Saw him at a signing in Dunwoody last year. Talked about Varasano defeating the lock on the cleaning cycle of his oven to get 700 degrees. I’d rather drive to one of Atlanta’s great spots than heat the house up that way ;)

  • Anonymous

    thanks Martha – I forgot I heard about Curtis’ book from Sara and Charlie a while back, that’s very cool! nnI’ve considered doing the Varasano oven method, but I agree re heating up the house. I think my brother and I are going to tack the Little Black Egg hack that I linked to in this post. You can do it outdoors, it uses propane, which is very convenient, and it doesn’t look too tough to build. nnhttp://forums.egullet.org/index.php?/topic/133636-little-black-egg-pizza-oven-how-to-make-one-at-home/

  • Anonymous

    You have time to cook, maintain a blog, AND train for an Ironman? Crikey. You make us look bad, man.

  • Anonymous

    it makes me sad that standard ovens can’t do a good pizza or rustic bread. if only… there’s always sandwich bread I guess. blah.

  • Anonymous

    Looks mighty tasty Jimmy. I did a couple pizzas on the Big Green Egg this weekend. Burnt the living hell out of the first crust, but the second was right tasty. We need to combine forces for a pizza party. I can get the BGE up in the high 700s. Have not yet hit 800 yet, but we can try. Cheers.

  • Anonymous

    you know I’m down Dennis. Must find a way to get the Rowdy one involved to teach us the ways of the dough. Only “issue” I’ve heard about the BGE is getting the top of the pizza to cook as quickly as the bottom for a neapolitan style pizza. nnPort soaked cherry + duck confit pizza would go nicely with some Burgundy, no?

  • Anonymous

    I think this is the first time I’ve seen someone work the term “sideboob” into a food blog posting. Kudos.nnHave you ever tried this method? I’m curious about it as I’ve never tried it. http://www.seriouseats.com/2007/03/broiled-pizza.html

  • Anonymous

    Thanks Kimbo!nnI have tried that method, using a cast iron skillet. I literally got it so hot on my electric stove that the finish started to burn off in the very center of the cast iron. Trying to flip it over and throw the pizza on it and slide it under the broiler was a bit cumbersome and messy. nnJust recently Kenji came up with a variation of the link you mention – http://slice.seriouseats.com/archives/2010/09/how-to-make-great-neapolitan-pizza-at-home.htmlnnIt's very similar really.

  • Ron

    Former NY’r and Big time Salt Bagel fan here. I agree with you that it’s over-looked too much.

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