notable edibles

Six Pack Bagels

By | August 29, 2019
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There is now a much easier way to get a six-pack than putting in time at the health club. Have them delivered! Native Cape Codders Ashley Gincauskis and Ryan Franklin have created Six Pack Bagels, a healthy alternative to traditional bagels. Their six flavors are all low carb—between 18 and 23 grams per bagel—and packed with over 20 grams of protein. This is approximately a third of the carbohydrates and more than twice the protein of a traditional bagel. Franklin noted that his 72-year-old father lost 30 pounds last winter with help from a weekly shipment of Six Pack Bagels, some exercise and a “sensible dinner”.

Gincauskis, who did a tremendous amount of bagel research beforehand, says, “I was watching an episode of Shark Tank and there was a protein donut company on that I have been following on Instagram for several years. I got the idea to turn one of my healthy recipes into a business. So, I locked myself into my kitchen for a weekend and created my first bagel recipe.”

They batch bake all their orders on Wednesday nights and deliver them around midnight. If you want to get an order in for the week, do it before midnight on Tuesday.

Gincauskis says they use “the best possible ingredients” and that the bagels need to be refrigerated, as they contain no preservatives. They have a refrigeration shelf life of two weeks. Every bagel is weighed and hand shaped, resulting in delightfully pudgy and charming bagels. Not cookie-cutter for sure.

The cinnamon-raisin bagel has a raisin in every bite—not too many, which would make it too sweet— and enough cinnamon to make them dark and rich and truly cinnamon-y. The asiago cheese bagel has basil mixed in which complements the cheese in a pleasantly savory way. The everything bagel is topped with a house-made blend of garlic, onion, sesame and poppy seeds, and salt. There is even seasoning on the bottom, which I rarely see. An egg wash helps the topping stick on both these and the onion bagels.

I was delighted to sample several flavors fresh from the oven, and—never having been a fan of toasted bagels—I am sold. They were soft, a little springy and a little chewy. The basic dough is made with six ingredients including a plant-based protein rather than whey protein, which makes them slightly softer and fluffier than others. A little barley malt helps with flavor and texture.

Gincauskis and Franklin agree they could not feel more love from the gym community, and credit support from Cape Crossfit gym owners with growing from zero to 60 orders a week in the past year. They are grateful for Adam Smith allowing them to use the Red’s Pizza kitchen in Harwich on Wednesday nights for baking.

Gincauskis makes French toast with the pumpkin and cinnamon-raisin bagels, Franklin likes his cinnamon-raisin plain or with peanut butter and banana and they both approve of Laughing Cow cheese as a great topping on most flavors. They also suggest making mini-pizzas on the asiago or whole wheat bagels.

Currently the bagels are available by mail order—they have shipped across country— and for pickup at six health clubs on the Cape and Plymouth. See the website for ordering information and pickup locations. Don’t forget: order before midnight on Tuesdays, before it’s time to make the bagels.

sixpackbagels.com

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