Tag: New York Bagels

When you’ve known someone for more than a quarter of a century, you might think you “really” know them, but sometimes, you might be wrong to make that assumption. 

Case in point: I first met my friend “Steve” (left) when he first opened his Bagels Plus in a former (but already closed before he bought the building) Bruegger’s Bagels location on E. Fletcher Ave., less than a half-mile west of Bruce B. Downs (BBD) Blvd., way back in 1998. 

I also thought I remembered Steve telling me that he bought an H&H Bagels location in New York not long after it was revealed that Kramer, the kooky character on the hit NBC-TV show “Seinfeld,” had been on strike for years from the original H&H Bagels in Manhattan. 

Well, it took a kitchen fire and the shop being closed for five months — Bagels Plus finally reopened at the end of March — for me to find out just how wrong I was on both counts. 

First, although everybody still calls him Steve, my friend the bagel maker’s real name is Monsieur (yes, like “Mister” in French) Aziz. 

Second, Steve never owned an H&H location, “They were my competitors when I had my first Bagels Plus in Roslyn, Long Island.” 

One thing I did not get wrong, however, was that Steve did bring the ability to make true New York-style bagels with him when he moved to Florida — “to get away from the snow” — even though most New Yawkas say that there are no “real” bagels in Florida because we can’t duplicate the water in the Empire State. 

Steve showed me the five special water filters he has in Bagels Plus to reduce the “hardness” of the water here, even though New York is one of the few cities in the U.S. that doesn’t filter its water because of its natural “softness” and purity. 

But, he attributes the authenticity of his bagels to the way he makes them. “We use wheat flour and some vegetable flour, yeast and water to make our bagels,” he says. “That’s it. We don’t add oil, salt, malt, sugar or any of the other things you don’t need that other people use to make bagels.” 

Photographer Charmaine George and I watched Steve make a batch of bagels and we agreed that he did not use any of the ingredients he mentioned that other people do use. 

He says that one of the most important things is that “real New York” bagels have to be kettle-boiled before they are baked. 

“And, you need the right kind of kettle,” he says. “The kettle isn’t a very expensive piece of equipment, but you really need it to make the bagels correctly.” 

Whatever Steve and his happy crew have been doing to them, there’s no doubt in most local bagel lovers’ minds that Bagels Plus had the closest-to-New-York bagels anywhere near New Tampa or Wesley Chapel prior to the fire that caused Steve to not only shut his doors but basically rebuild the interior of his shop from scratch. 

“The fire ended up being a blessing,” he says. “Because when the fire inspectors came to take a look afterwards, they said that one of the support beams in the front of the store (now replaced) was ready to fall down. Without the fire, we would never have known about it.” 

Steve, who also previously owned a men’s clothing store in Manhattan, also had opened a similar men’s store in the Target-anchored University Plaza behind what is now his bagel shop. 

“I was thinking about moving the clothing store to this building, but when I heard that it had already been a bagel shop, I made the owners an offer on the spot.” And the rest is history. 

Oh, Those Bacon, Egg & Cheeses! 

Although both of my sons now live in Lakewood Ranch, when I told them Bagels Plus reopened right before my most recent visit to them, they both insisted that I bring them Steve’s famous bacon, egg & cheese (BEC) bagel sandwiches. 

“I’ve tried to make a bacon, egg and cheese like Bagels Plus at home,” my older son Jared — who wants to open a Bagels Plus franchise near him — told me. “I just can’t get the eggs the way they make them.” 

Truth be told, many New York bagel shops make their bacon (or sausage or ham), egg and cheese sandwiches with fried eggs — and Bagels Plus will make yours with a fried egg, if you prefer — but anyone who works the grill at Steve’s shop knows how to pour just the right amount of the already-cracked real eggs onto the hot flattop griddle and fold those eggs into the perfect size to just stick out on all sides of the bagel. 

And, if you like your bacon crispy like I do — I know there are people who prefer their bacon “wet,” which I try to not hold against them — there is always a ready supply of perfectly crisp bacon waiting to be placed in generous amounts atop your eggs. And then, a single thick slice of yellow American cheese is gently placed atop that combo, which melts the cheese just enough. 

Steve’s BEC makers, led by his manager Trista, also are happy to add salt & pepper or, for folks like me, to “scoop out” your bagel before assembling your sandwich. That not only gets rid of about 1/3 of the bagel’s calories, it also allows it to toast up extra crispy, especially when it is put through the conveyor belt toaster twice. The only time they won’t put it through the toaster is when your bagel has just come out of the oven. 

Bagels Plus also offers a large variety of cream cheese options — from regular and light plain to bacon scallion, light strawberry and a salmon cream cheese that is made with real smoked salmon. You also can get a generous portion of sliced smoked salmon with your choice of cream cheese on your favorite bagel (left photo). There’s also a variety of fresh salads (tuna, egg and chicken), roasted turkey and Black Forest ham available, plus freshly baked croissants, muffins, black-&-white cookies, delicious apple or strawberry turnovers (photo below), almond horns and cinnamon rolls. 

And yes, Steve still pretends to pocket new customers’ credit cards and throw an empty coffee cup at them to make them think it’s full. He’s a character, but it’s hard to dislike a guy who has been keeping it New York real for 27 years! 

Bagels Plus (2706 E. Fletcher Ave.) is open Mon.-Sat., 6 a.m.-4 p.m., and 7 a.m.-3 p.m. on Sun. For more info or to pre-order bulk bagels (because they do often run out), call (813) 999-1216.