Everyone knows that New York City is the home of the best-tasting, most authentic bagels anywhere. So when the idea for Bruegger’s was born in in 1983, the first thing we did was head for the Big Apple.
We learned the time-honored, traditional methods that had made New York famous for bagels like kettle-cooking the bagels, then baking in a real stone hearth oven. We spent two and a half years working with a professional bagel baker to perfect our recipe and process. Then we set off on our mission to introduce the authentic taste of New York-style bagels to the rest of America
But our neighboring state played an important role, too. Real made-in-Vermont cream cheese provides the smooth, delicious foundation for a dozen unique blends you’ll find only in our bakeries. From Onion & Chive to Jalapeño to Bacon Scallion, there’s a spread to complement every bagel — and every craving.
Now in our 35th year, Bruegger’s Bagels operates more than 260 bakeries nationwide. The menu has grown to include sandwiches for breakfast and lunch, garden-fresh salads, hearty soups, desserts and custom-roasted coffee — but the essence of Bruegger’s hasn’t changed. We’re still committed to serving genuine New York-style bagels and real made-in-Vermont cream cheese. Because that’s not just what we do; it’s where we come from.