Behind the Bagels with Bruegger’s

January 7, 2015


It’s hard to beat a good bagel. Proper New York bagels can be great on their own, with a little butter or cream cheese, or as a sandwich.


Bruegger’s Bagels is offering a new look at their history and how they make their bagels, with their Behind the Taste video series.

You can watch the overview video here, giving you a good sense of their history.


Real New York style bagels are boiled first in water, then baked. The boiling puffs them up, gives them a better texture, and supposedly eliminates some calories, too.

The first vignette in the Behind the Taste series is up, with an inside look at how they make their bagels. I have to say, it’s impressive they still do it true New York style. Many other chains synonymous with bagels only bake them, which results in a very different texture and flavor.


When you can get the base product right, it’s easy to build good sandwiches. We enjoyed some breakfast sandwiches at Bruegger’s, from the smoked salmon to the spinach & cheddar omelet, to the specialty benedict sandwich complete with Canadian bacon and hollandaise.


Good bagels go well with cream cheese. Bruegger’s sells a pretty wide range – both sweet and savory. We’re partial to the smoked salmon spread.


It pairs nicely with the Everything bagel in particular.

Keep an eye on Bruegger’s website, or on Facebook, Twitter (@brueggers), and Instagram (@brueggers) for the upcoming vignettes in the Behind the Taste series!

Want to try some of their bagels yourself? Comment on this post by midnight, January 9 with your favorite type of bagel, for a chance to win one of two $25 giftcards provided by Bruegger’s! They’ve got five locations around Columbus: near campus, Worthington, Bexley, Upper Arlington, and Dublin.

(This post was sponsored by Bruegger’s Bagels. Opinions are my own.)

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I go by Dr. Breakfast, but in addition to restaurants and recipes, I write about family travel, breweries and distilleries, the arts, outdoor fun, and so much more.

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