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 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 such as kettle-cooking the bagels before baking them 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

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 fulfill every craving