BAGELS
The dense, malty flavor of bagels makes them a perfect vehicle for piling on flavor – either in the form of toppings or spread, or both.
EVERYTHING
At Bejgl we make our own in-house blend of everything seasoning by combining blue poppyseed, black sesame seed, white sesame seed, pretzel salt and baked garlic flakes.
POPPYSEED
Czech sourced blue poppyseeds.
SALT AND ROSEMARY
Does anything smell better than toasted rosemary? Pair that with malted bread and a bit of salt and it is all you need for the day.
BUTTERMILK SOFT BAGELS
Bagel dough enriched with butter and buttermilk makes for a softer bagel that doesn’t steal the show when you fill it with breakfast sandwich fixings like eggs or bacon. On this bagel, all the spreads and sauces shine in flavor.
SESAME
Using pre-toasted sesame seeds brings out the more compelling flavors and color.
CINNAMON AND RASIN
This classic bagel has its die-hard fans. It’s not too sweet, but has the warmth of cinnamon, the soft pillows of soaked raisins, it doesn't need much dressing up: plain cream cheese or butter (some would also argue peanut butter), an egg on the side. It’s a complete meal.
PLAIN BAGEL
Classic malty goodness wrapped in a blistery crust.
CACIO E PEPE
Flaked parmesan topped with plenty of fresh cracked black pepper really turns up the heat on this in-house favorite.
CARAMELIZED ONION AND POPPYSEED
Roasted onion and poppyseed are mixed into the dough to create a savory unforgettable bagel experience.
CHEDDAR AND FLAXSEED
Like little rounds of sunshine. The warm, rich crisp of baked cheddar and the full nutty flavor of flaxseed make a perfect pair.
POTATO AND ROSEMARY
If you want a softer bagel for a pile-up sandwich, this is the one to go to. Grated potato and rosemary are mixed into the dough, the result is a soft, tender, yet savory bagel.
SPREADS
Using cream cheese as a base, we mix in various herbs, roasted vegetable purees or roasted fruit, spices, citrus zest and sautés to achieve unique flavor fun that enhances any bagel or sandwich experience. Spreads can be used on breads or bagels, as well as dips for crudités or crackers.
ROASTED RED PEPPER AND GARLIC
Roasted red pepper and roasted garlic are blended smooth, then mixed with oregano and a pinch of salt, a splash of jalapeno.
SPICY SCALLION SPREAD
Fresh spring onion, crispy chili, a splash of soy sauce, a hint of roasted sesame, the creamy balance makes this one an easy all-around winner.
MILD JALAPENO
Fine chopped roasted jalapeno and sundried tomatoes are blended with a smidge of cumin and oregano. The resulting spread has all of the flavor and none of the heat. Endlessly edible.
BLUEBERRY
Fresh blueberries are roasted and mixed with lemon zest and vanilla paste. This beautifully vibrant spread is as pretty to look at as it is to eat.
PEANUT BUTTER SPREAD
Nothing about the mechanics of this spread make any sense. And yet, it might be the most surprisingly addictive, easy to indulge in spread from our kitchen. Peanut butter, maple syrup, a touch of vanilla, a sprinkle of salt, whatever it is, it’s delicious.
LEMONY LOX SPREAD
If there were only one spread, it would be this classic mix of cold smoked salmon, dill, lemon zest, and capers, the perfect salty, tangy, sour combo.
DIJON HORSERADISH SPREAD
Our in-house secret sauce that elevates our favorite sandwiches. The mix of spicy mustard, strong horseradish, and a creamy base all works together to bring out the best of any sandwich stuffing, hot or cold.
SANDWICHES
Our hot sandwiches are served closed and our cold sandwiches are served open. They just taste better this way, trust us. Sandwiches typically are served on an everything bagel unless otherwise specified, but feel free to swap the everything bagel out for your own personal favorite.
PASTRAMI AND SWISS
Grilled hot pastrami and melted swiss, topped with pickled red onions and sandwiched between two kicking layers of creamy dijon horseradish spread.
MORTADELLA AND PESTO
Mortadella, pesto, torn stracciatella, cream cheese and topped with a sprinkling of pistachio.
GRILLED HALLOUMI AND SPINACH
Spiced grilled halloumi, fresh baby leaf spinach, topped with pickled red onion and surrounded by roasted red pepper and garlic spread.
SALMON LOX
Cold smoked salmon lox, capers, fresh red onion, dill, and cream cheese.
NUREMBERG SAUSAGE AND CHIMICHURRI
Nuremburg sausage, chimichurri sauce, pickled red cabbage and red onion, held together by creamy dijon and horseradish spread.
YELLOW BEET LOX
Vegan salt brined roasted golden beet lox, marinated in a smoked paprika lemon vinaigrette, capers, red onion, dill, cream cheese.
HEMENEX
Crispy bacon, folded egg, melted cheddar, grilled mushroom, in-house special sauce, and a dash of hot sauce for those who dare. Served on a soft buttermilk bagel or potato bagel.
COOKIES
There is something magical that happens when butter, flour and egg are combined. This mixture forms is the most fundamental basis of so many cookies and cakes. Add a little sugar, add a little powdered leavening, mix in some dried fruit or nuts, chocolate or spice and the base ingredients can be endlessly transformed into uniquely diverse bites of mood, character and flavor. Adjust the base ingredient ratios and some cookies have a snap, others a tender chew. Cookies, as a form, meet at the crossroad of homey and decadent. They are so transportable and petite, there is always an excuse for one more.
WALNUT CRANBERRY OATMEAL WHITE CHOCOLATE
This cookie is a fall-time favorite, spiced with a bit of cinnamon and nutmeg. The walnut and oats add texture and crunch as the cranberry and white chocolate balance the mix. Some people say they don’t like white chocolate, they complain it’s too sweet. To that we say, you haven’t had good white chocolate, which is to say real white chocolate based on cocoa butter. Good white chocolate has all the flavor of chocolate, just smoother, with a lower mouth melt-point. It is the perfect balance in this more granola-like cookie.
CHOCOLATE CHIP COOKIES
A golden-brown exterior, a little caramelly, that’s just crisp enough to gently crack when bitten into, leading to hidden gems of dark and even darker chocolate. Chocolate chip cookies are delicious either warm and slightly melty, or cold, giving the chocolate a cool snap when bitten. These cookies are the stand-up classic version you know and crave.
TOASTED RYE COOKIE
One excuse for eating more of these cookies is: science. They stand as a superb example of the Maillard reaction, the chemical reaction between amino acids (protein) and sugar when heated to create a browned edge and distinctive, not to mention addictive, caramelly flavor. For these cookies we release the first Maillard reaction by first toasting the flour, before mixing the flour in the dough. Once mixed up, the dough is flattened and put in the oven for its first bake, activating a second Maillard reaction. The dough is then cooled, after which it is sliced into cookies and baked for a third time, now we are really turning up the volume on the Maillard reaction’s caramel effects and tender snap. Finally, it’s ready for eating. 100% worth the effort!
PEANUT BUTTERSCOTCH COOKIE
Caramel and peanut are the elevated combo of salty sweet confections. Put those flavors in a tender cookie, rippled through with the salty crunch of peanut and the sweet caramel flecks of butterscotch chips and it’s compulsively delicious.
GINGERSNAPS
Gingersnaps are bold on personality. They are a thinner, crackly cookie, when done right there is a bit of a snap to the outer layer, a bit of a chew to the inside. In this cookie, ground ginger is enhanced with cinnamon and cloves, while molasses gives the cookie its rich, dark bitter- sweetness.
TEA CAKES
Moist, light, and bursting with flavor. The perfect accompaniment for coffee or tea. Dress them up for a party with fruit and yogurt or make them your mid-day energy power-up that you eat on the go.
WALNUT COFFEE CAKE
Warm and cuddly, this is the teddy bear of tea cakes. There is something deeply comforting about the combination of walnut and coffee that instantly mellows the outlook of any rainy day.
LEMON POPPY SEED TEA CAKE
The most refreshing combination of lemon tempered by the nutty warmth of Czech blue poppyseeds.
PUMPKIN TEA CAKE
Nothing says autumn like pumpkins. This pumpkin tea cake is your transport to falling leaves, warm sweaters, a good book and a rejuvenating afternoon reprieve. It’s moist, lightly spiced, and full of roasted pumpkin’s sweet delight.
BRIOCHE PASTRIES
BABKA KNOTS
Ribbons of silky softened brioche dough rolled through with spools of dark chocolate topped with a light milk glaze. These pull-apart knots nearly melt in your mouth like cotton candy. One bite never seems to be enough, they are truly addicting, in the best possible way.
BREADS
TINNED LOAVES
Perfect for lunch packs and the most delicious toast
A thin, square loaf with a caramelly crust. These tinned loaf breads have a tight crumb and a soft chew. A blend of whole wheat, heritage grain and winter wheat, these breads have warm, subtle inclusions, making them a solid canvas to hang any condiment. Plus, the higher than usual hydration for a tinned loaf means these breads make out-of-this-world toast. They can easily handle the higher heat settings on a toaster and as the outside gets crisped, the inside stays moist and chewy, while the flecks of whole grain get toasty and extra flavorful. As soon as the toaster pops the slice is piping hot and melt-butter ready.
Check the calendar to see which bread is fresh today.
STONEGROUND WHEAT AND MOLASSES
Starting with an 88% extraction whole-grain flour, we add a touch of oil and a bit of molasses in order to create one of the most satisfying and exceptionally flavored bread experiences. It’s a gentle little hug, in bread form.
SCALDED BUCKWHEAT AND BLACK SESAME
We start with a porridge of buckwheat and black sesame that we then mix into our loaf dough. We add a touch of brown rice syrup and whole rye flour, the result is a bread with a remarkable depth of flavor.
YOU-MUST-TOAST-THIS STONEGROUND WHOLE WHEAT TOAST
You haven’t had toast until you’ve tried this toast. Here we use whole grain flour as the base, we keep all the tasty bits of bran, usually sifted out, and add it to our preferment to soften them up and develop the flavor. Then we push the hydration and arrive at a loaf that sings as it exits your toaster. In toasting, all those little flecks of bran get roasted and crisp, and the result is an inspiring boost in flavor, as well as the most profound contrast of textures.
POTATO LOAF
Folding potato into this dough released a bit of starch, resulting in an incredibly soft loaf and an extra smooth crust.
OLIVE LOAF
For this bread, we fold halved green olives into the dough for a slightly salty, perfectly savory loaf.
RUCHMEHL CLOUD LOAF
Ruchmehl is a Swiss style of multi-pass milling that retains the flavor bombs of bran and germ, but is milled so finely that these otherwise sharp little knives never manage to scratch the gluten structure during the fermentation process. The result is a massively flavorful bread that is as billowy and smooth as a cloud.
EAST FRIESIAN-STYLE BLACK BREAD
SCHWARZBROT
Hearty, dark, seed-filled, and packed with whole-grain rye-berry goodness, this classic German black bread is made with in-house freshly milled crushed rye berries, which over a 48 hour period are double fermented. We add a bit of whole wheat flour, to mellow the tang and a dollop of barley malt syrup to round out the flavor profile. This bread pairs just as well with cream cheese and jam as it does with mustard, pickle and cold cuts. It’s a mainstay of the German Abendbrot (evening open sandwich cold dinner).
ENRICHED BREAD
BRIOCHE
Light and springy, this brioche is the perfect base for good things to come. Its soft interior can be peeled back in ribbons and eaten straight, without ever being sliced. Or it can be toasted, floating your favorite jam right to your mouth. It is also not opposed to being dunked in egg wash and transformed into French toast. As beautiful as it is delicious.