Industry News | June 21, 2016

Bruegger's Serves Up Patriotic Bagels, Summer Specials

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Bruegger’s Bagels launched its new summer menu, adding two flavorful new menu items and bringing back seasonal favorites to the classic Bruegger’s Bagels menu.

At breakfast, the new Mediterranean Sunrise—a hearty sandwich with fresh-cracked egg, Genoa salami, red peppers, cucumbers, and Feta cheese on the new limited-time-only toasted Spinach-Parmesan bagel—blends many traditional ingredients from sunny Greece. On the lunch menu, the new Greek Goddess is piled high with roasted turkey, Feta cheese, fresh tomatoes, cucumbers, spicy arugula, and champagne vinaigrette on butter-toasted potato bread, bringing a sea of flavor.

Either Mediterranean-inspired sandwich pairs perfectly with Bruegger’s Bagels’ new organic 20-hour cold brew coffee and summer’s annual, limited-time-only coconut coffee, available hot or iced.

“Our summer sandwiches, featuring cool cucumber and tangy Feta, bring the bright, refreshing flavors of summer to our menu in an innovative way,” says Bruegger’s Bagels vice president of marketing Judy Kadylak. “We bring that seasonal theme all the way through with our coconut coffee and light, Greek yogurt–infused cream cheese spread.”

Another seasonal return to the Bruegger’s Bagels menu is Whipped Blueberry Greek Cream Cheese and Greek Yogurt, which adds yogurt to the mix for a lighter, easier-to-spread texture with four times the protein and half the fat of traditional cream cheese. Its tangy, creamy flavor complements any of the bakery’s 15-plus bagel varieties.

The summer menu will be available through September 13 at participating locations.

Bruegger’s Bagels is also celebrating Independence Day by offering its annual red, white and blue bagels. The tricolored bagels are available individually, as a base for a patriotic breakfast or lunch sandwich, by the dozen, or in a Big Bagel Bundle complete with two tubs of 100 percent made-in-Vermont cream cheese.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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