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Cooking in the Country

“Unbearably” delicious

Claire Stabbert
Posted 9/3/21

If you haven’t heard of Sullivan County’s newest culinary asset, allow me to introduce you to Grizzly Bagels.

Recently founded in Cochecton by Zach Scheitlin, has been making me and my …

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Cooking in the Country

“Unbearably” delicious

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If you haven’t heard of Sullivan County’s newest culinary asset, allow me to introduce you to Grizzly Bagels.

Recently founded in Cochecton by Zach Scheitlin, has been making me and my stomach happy for the past few months now, and anyone who has tried one can’t seem to get enough.

Don’t believe me? Scheitlin is cranking out 1,000 to 1,200 bagels every week, across a broad spectrum of eleven varieties - everything from the classics (plain, everything, poppy seed, salt, sesame seed and honey wheat), to the one-of-a-kind (cheddar jalapeño, za’atar, pretzel, and rosemary parmesan).

The za’atar bagel is one of his most recent creations, and is topped with a traditional combination of middle-eastern spices including oregano, thyme and sumac!

His best seller? “It’s neck and neck between the everything and cheddar jalapeño”, he says.

Scheitlin is a self-taught baker, who started out by whipping up french sauces and main courses in his kitchen after stressful days in his previous retail career. Schleitlin moved from New York City in 2014 and had truly fallen in love with the area. “I just started cooking bagels to relieve stress” he says, and we’re so glad he did.

Each week’s round of bagels take several days to create, with fine attention paid to quality of ingredients and the precise method of proofing, boiling, and baking each batch. Integrity is of paramount importance, in both the quality of bagel produced and in the company that produces them.

Scheitlin quickly outgrew his home-based operation and has recently moved to a commercial kitchen at the Callicoon Marketplace. He attributes a lot of his success to his husband, Clint, who was there to bounce ideas off of when deciding on a new flavor idea or the overall size, shape, and texture of the bagels. “It had to hit all the senses for me: be visually appealing, smell full, taste flavorful with a good mouth feel, and have that crunchy exterior texture that snaps when you cut into it.” Whatever combination of art and science they employ in crafting their bagels certainly works - this life-long New Yorker can attest they’ve nailed it.

So you’re probably wondering, how can I get my hands on some? Well, you’ll have to be quick because stock moves fast. Visit Grizzly Bagels at the Callicoon Marketplace from Friday through Sunday (10am to 2 pm or sold out), Barryville Farmer’s Market, Narrowsburg Proper, and the Callicoon Cafe as breakfast sandwiches.

Also be sure to check out his website for preorder at grizzlybagels.com.

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