Steamed plain bagel with a crispy crust and a dense crumb.

Count: 32 pieces per case | Weight: 127 g +/- 12 g | Diameter: 11.5 cm +/- 1 cm | Height: 4.20 cm +/- 1 cm.</p>

The word "bagel" means "ring" or "bracelet" in German. Once the everyday bread of Eastern European Jews, the bagel has become a symbol of New York City.

It's served as a classic breakfast in the Big Apple with cream cheese & smoked salmon. Genuine bagels always have a touch of sugar & malt and are cooked before baking.

flour mixture (WHEAT flour, malt flour (BARLEY, WHEAT), SOYA flour), water, rapeseed oil, sugar, gluten (WHEAT), yeast, salt, emulsifiers (mono- and diglycerides of fatty acids, SOY lecithin), flour treatment agent (ascorbic acid).

 Nutritional value per 100g:

Shelf Life:

12 months from production.

Storage:

Keep at -18°C. Do not refreeze after defrosting.

Usage:

Defrosting: at room temperature for 0 minutes | Baking: Preheat oven to 230°C, bake at 200°C for 0 - 3 minutes.

- Defrost and egg-wash, dip into sesame or poppy seeds, grated cheese, roasted onions, bacon, herbs or make a special homemade mix for a signature dish. 

- Bagels are at their best when served tepid or toasted. They also make for great open sandwiches on a buffet.

Allergens

- Present in the product: wheat + barley + soybeans and products thereof.

- Possible cross-contamination: rye + oats + spelt + eggs and products thereof + milk and products thereof (including lactose) + hazelnuts + walnuts + pecan nuts + mustard and products thereof + sesame seeds and products thereof + lupin and products thereof.

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