The first bagel rebelled against traditional dinner rolls by wearing a coat of cream cheese and piercing its bellybutton. Savor trendsetting tastes with this Groupon.
$20 for a $40 Gift Card Good for Bagels, Bagel Sandwiches, Deli Food, Drinks, and More
Deli chefs assemble bagel sandwiches such as the herby turkey with herb-garlic cream cheese and sun-dried-tomato spread ($6.39) and hot paninis such as the roast-beef-cheddar melt with pickled onions and horseradish ($6.99). Bakers also bundle six bagels in flavors such as cinnamon sugar, honey grain, and sun-dried tomato alongside a tub of cream cheese ($8.89). Baristas pour house-blend sustainable coffees made from arabica beans ($2.09+). See the full menu.
When Nord Brue and Mike Dressell began perfecting their recipe with the help of a professional NYC bagel maker in 1983, the bagel was still an anomaly in the food world—it was, for the most part, geographically and culturally isolated in New York City. Fueled by a desire to change this reality, the duo opened up the first Bruegger's deli with the hope of eventually introducing the rest of the country to the bagel. Brue and Dressell have since realized their dream, sharing their distinctive recipes and culinary traditions at 300 locations spread across 26 states. To this day, they oven-bake their center-less bread rolls every morning and afternoon, populating counter displays that also brim with daily made breads, Vermont cream cheese, and custom-roasted coffee.
Executive Chef Philip Smith and his network of gourmands use the original five-ingredient recipe for their bagel dough, which they shape into more than 20 varieties. Certain menu items may vary from store to store across the country; they draw from each region's local recipes garnered from dialogue between local consumers and store bakers, eschewing the homogenized approach to food adopted by many national chains and preprogrammed chef bots.
Sometimes staffers slather bagels in eclectic cream cheeses such as wasabi, garden veggie, pumpkin, and smoked salmon, or they sandwich them around meats, cheeses, and spreads to evoke the flavor of chipotle or a california sushi roll. Culinary crews assemble meals from local, and often organic, produce and craft bagels and breads from locally milled flour. Baristas also pour house blends of only 100% arabica coffee that is certified sustainable by the Rainforest Alliance.