All reviews are from people who have redeemed deals with this merchant.
January 29, 2013
January 22, 2013
January 13, 2013
What You'll Get
Bagels aren’t the only breakfast food available, but they are the only one that doubles as the steering wheel of a tiny bread car. Don’t do donuts with this Groupon.
Choose Between Two Options
- $10 for one dozen bagels and a tub of cream cheese (a $20 value)
- $15 for a punch card for five bagel sandwiches, bagel dogs, or calzones (up to a $30 value)<p>
Seattle Bagel Bakery’s artisan bakers kettle boil bouquets of bagels crafted from eastern Washington wheat and sustainably farmed Shepherd’s Grain flour. Morning meal cravers sink bleary canines into 20 varieties of small-batch bagels baked daily, from flavors including classic poppyseed and onion, exotic bacon cheddar, and orange cranberry. After each bagel is hand-decorated with fresh trimmings, Seattle Bagel’s kettle boiling techniques yield a crisp outer shell and a dense, chewy interior, free of preservatives or hang-ups about having a hole where its heart should be.
The Fine Print
Promotional value expires Jun 27, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Valid only for option purchased. Punch card valid for 2 punches per visit. Valid only at Tukwila location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Seattle Bagel
AJ Ghambari was born and raised in the Seattle coffee and food industry. His father owns the Cherry Street Coffee House and taught him how to make and sell quality food. One of its primary suppliers was Seattle Bagel Bakery, which would deliver kettle-boiled bagels to the coffeehouse every morning. When the bakery's owner told AJ he was not sure if it would survive, AJ knew he had to act. He learned the bagel-making process and slowly began taking over at Seattle Bagel, overseeing the process of kettle-boiling each bagel. He now manages the business as it expands into a dual retail and wholesale operation across the city.
Making each bagel from scratch, bakers mix the dough by hand using flour that was sustainably farmed and distributed by a co-op of local farmers. They then form the bagels, plump them, and leave them to mature overnight as the flavors settle, the bread thickens, and the yeast stops throwing temper tantrums. At 4 a.m. the next morning, they throw the bagels into a kettle of boiling water to crisp the crust and leave a rich, chewy interior. Finally, the bakers top the bagels with sesame seeds, cheese, or onions, bake them in shelf ovens, and deliver them to local retailers by 6:30 a.m. The early delivery comes just in time for the morning rush of customers scrambling for bagels flavored with olive oil and pesto, bacon and cheddar, or sweet orange and cranberry—all of which can be smothered with housemade cream cheese or dry-rubbed lox.