All natural. Hand-crafted since 1990. 4 grams of fiber. Our Process: We mix all our dough using unbleached, unbromated wheat flour from the farms of North Dakota. We add the finest ingredients like malt, yeast, brown sugar, cinnamon, and whole raisins to create our recipes. We proof then age our bagels up to 24 hours before they are just perfect for baking. Our bagels are tossed by hand into kettles of boiling water before being hand-seeded and placed on burlap sticks for baking in our rotary ovens. No short-cuts - no steaming, no auto boilers, no rack ovens. It is the only way to make the World's Best Bagels. Our History: Finagle a Bagel began making bagels at Faneuil Hall Market in Boston, Massachusetts in 1990. After much research and trial, we created the finest, most authentic, premium bagel recipe anywhere. However, hearing that the secret to a great bagel was New York City water, we took Boston water to New York City to make our premium recipe using both New York and Boston water side-by-side. There was no difference in the bagels, and we knew then that we could make the World's Best Bagels in Boston. And we have been ever since. Our Bagels: Like snowflakes, no two bagels should be exactly alike. Variations in our bagels are a result of hand-crafting. Celebrate their uniqueness. Certified woman-owned business.
Unbleached, Unbromated Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Malt, Light Brown Sugar. May Contain Less than 2% Each of the Following: Sugar, Sea Salt, Yeast, Molasses, Wheat Gluten, Soy Oil, Honey, Cultured Wheat Starch, Corn Meal, Ascorbic Acid, Guar Gum, Corn Syrup Solids, Soy Lecithin and Enzymes.
Contains: wheat, soy, gluten. Ingredients and products come from facilities that also process milk, egg, peanuts, and tree nuts. Not a nut-free facility.