Industry News | March 29, 2016

Dunkin' Donuts Brings Back White Cheddar Bagel Twist

image used with permission.

Dunkin’ Donuts announced that beginning March 28, a returning favorite, the White Cheddar Bagel Twist will be added to its bagel lineup. The White Cheddar Bagel Twist features Dunkin’ Donuts’ classic plain Bagel twisted and baked with Wisconsin aged White Cheddar cheese on top, and is now available any time of day at select Dunkin’ Donuts locations throughout the country for a limited time.

Dunkin’ Donuts’ Bagel Twists feature Dunkin' Donuts' famous bagels, twisted into a more portable, easy-to-eat shape. According to Dunkin’ Brands’ executive chef Jeff Miller, “The White Cheddar Bagel Twist adds an exciting flavor to our bagel menu, and is another way for fans to enjoy a freshly-baked bagel on-the-go, any time of day. We are delighted to bring back this delicious fan favorite.”

Dunkin' Donuts has been serving bagels for 20 years and remains the leading retailer of bagels in America. Dunkin’ Donuts offers an array of bagel varieties, including favorites like Cinnamon Raisin, Everything, Poppy Seed, and Whole Wheat that can be enjoyed plain, with Dunkin’ Donuts’ various cream cheese spreads, or with a breakfast sandwich.

In addition to the new White Cheddar Bagel Twist, Dunkin’ Donuts has a host of food and beverages to satisfy guests for spring. The brand’s spring lineup, introduced earlier in the season, features the GranDDe Burrito, a large, 10-ounce breakfast burrito served in both sausage and veggie versions, and the Strawberry Shortcake Croissant Donut and Oreo and Raspberry Cheesecake Squares. In addition, as Iced Coffee season swings into high gear, guests can sip the flavor of their favorite scoop with the return of coffee flavors inspired by Baskin-Robbins ice cream, including the newest Pistachio flavor and returning favorites, Butter Pecan and Cookie Dough. All products are available at participating Dunkin’ Donuts restaurants nationwide for a limited time.

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

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