Bagels in North Carolina are posers. They aren’t really bagels, but bread molded into a circular shape with a hole in the middle. A little harsh? Well, I may have a supercilious Northern attitude, but proof exists that most of these “bagels” of the South are faking it. This is because I have discovered a true point of comparison . . . on Stratford Road, real bagels do exist!

Bagel Station is in a nook on Oakwood Drive, certainly not a snazzy spot to catch the attention of a passerby. Without gimmicks, special advertising, or a stylish atmosphere, this “station” could be easily overlooked. The product advertised in its name, however, has given Bagel Station a good reputation and a loyal clientele.

Bagel Station uses an original Brooklyn-style recipe to make bagels from scratch. Most bagel places in Winston have their product shipped frozen to the store, but Bagel Station makes theirs fresh. The bakers use the traditional method of kettle boiling. The result? The bagels have a dense chewy center and a somewhat crisp exterior, unlike local competitors.

Daniel Winters and his wife, Kathy Gross, are the brains behind Bagel Station. When Winters, an anesthesiologist by trade, moved from New York to Winston seventeen years ago, he noticed a frustration that transplanted Yankees shared about finding a good bagel. After five years of intense research on the art of the bagel, Winters considered himself a “forensic bagel expert.” By simply splitting it open, he can tell how a bagel has been cooked, the quality of the ingredients, whether it is man or machine made, and other important characteristics.

While Winters may be a pro, he gives the credit of Bagel Station’s success to his staff. Winters says that he has the best team around and that his primary baker, Mike, has an “artful touch.”

Aside from skillful execution, Daniel is extremely proud of Bagel Station’s customer service, and he should be. The counter staff is extremely friendly, and the power of genuine personal interaction shows itself in the shop’s welcoming, familial atmosphere.

Bagel Station has a variety of bagel choices. From spinach to cheddar, blueberry to honey oat, there isn’t a most-popular choice. All bagels are $.75 each, or $7.15 for a dozen. Bagel Station has delicious cream cheeses including vegetable and lox. The honey walnut raisin spread is made from scratch. This is my personal favorite, for it is smooth and sweet but not overpowering. A bagel with cream cheese is $2.12, or the spreads can be ordered in larger tubs. Prices vary based upon on the flavor, with quarter pound tubs ranging from $1.45 to $2.10. Large half pound tubs are priced from $2.58 to $3.80.

Need a little more to start off your morning? Breakfast sandwiches are a delicious option that include eggs and breakfast meats on the bagel of your choice. An egg on a bagel is $2.19 and you may add a choice of four cheeses and bacon, ham, or sausage for a hearty sandwich priced at $3.05.

For lunch, Bagel Station can turn your bagel into a full meal. Choose between turkey, ham, roast beef, chicken salad, tuna salad, or hummus and create a bagel sandwich. Add on the fixings of lettuce, tomato, cucumber, onion, and cheese to make it just how you like it. Most sandwiches are $4.85 with $.40 added for cheese.

Bagel Station offers a variety of drinks including sodas, juices, milk, and coffee. The hazelnut coffee is delicious, and in my opinion, much better than the Starbucks across the street. It is smooth and not bitter, and a small coffee is just $1.05

As a result of providing a friendly atmosphere and delicious bagels, Bagel Station has won over a loyal customer base. People come to buy bagels despite the inconvenience of a small store and limited seating, because, as Daniel says, “It’s all about the people.” I think he has it right, so stop by to talk to some great people and taste the best bagels in town!