Traditional chewy New York style bagel with a boiled dough.


A sourdough bagel, topped with either sesame or poppy seeds.


One size fits all – lunch roll size.

Serving suggestions

A versatile breakfast or lunch option as sandwiches either toasted or eaten as they are.  Great cut in half and toasted for breakfast, either sweet or savoury.  Smothered in cream cheese and topped with smoked salmon, capers and dill is a classic.  If you are confident with a knife, cut thin slices and toast in the oven for bagel crisps, a nice snack option.


NZ-grown wheat flour, vitamin (folic acid), skim milk powder, water, salt, sugar, yeast.