Spring Brings New Flavors to Bruegger's

    Industry News | April 10, 2015

    Bruegger’s Bagels is launching its new spring menu. The new breakfast and lunch items bring flavors ranging from spicy to sweet to the classic Bruegger’s Bagels menu.

    Bruegger’s Bagels has been known to bring on the heat at breakfast, and the Chorizo Jack breakfast sandwich builds on that reputation. Layering a fresh-cracked egg with chorizo sausage, Pepper Jack cheese, and a dollop of Jalapeno cream cheese, the sandwich comes on the Guajillo Bagel, infused with guajillo chili peppers, or guests may substitute any of the bakery’s 15-plus bagel varieties.

    The spring menu also will highlight Turkey in the Slaw, a traditional, deli-style lunch sandwich featuring turkey, Muenster cheese, honey mustard, and apple cider coleslaw, all grilled on wheat bread. 

    “Our new menu features bold and unexpected flavors alongside classic flavors that we bring back every year because our guests love them,” says Bruegger’s Bagels VP of marketing, Judy Kadylak. “We like to offer this spin on tradition each time we introduce new menu items.” 

    Bruegger’s brings back two former favorites for spring: cool and zesty made-in-Vermont Cucumber Dill cream cheese, which can be added to any sandwich or purchased in a tub to go, and Sea Salt & Caramel coffee, available hot or iced. 

    The new spring menu items are available at any of Bruegger’s Bagels’ 275-plus locations nationwide through June 16.

    Guests also can get a limited time offer on the bakery’s popular Herby Turkey sandwich by viewing Bruegger’s Bagels’ “Behind the Taste” video series. The vignettes highlight the people and traditions behind Bruegger’s Bagels’ signature items—the company’s award-winning bagels, 100 percent made-in-Vermont cream cheese, smoked salmon, and popular sundried tomato spread. 


    News and information presented in this release has not been corroborated by WTWH Media LLC.