Our Field Trip To Bruegger's Bagels :)
I was invited to a special blogger event hosted by Bruegger's Bagels free of charge. I was under no obligation to write about my trip, but I loved it so much I just had to share my experience. :)
Today was a good day. It was a field-trippin', playing with friends, craft-making, learning-how-good-food-is-made kinda day. Luckily, we were able to get it all done at one spot. This morning, Phoenix, Ariana and myself headed over to Breuggers Bagels in Crocker Park for a fun blogger event.
We were greeted at the door by the one and only Philip Smith--Executive Head Chef of Bruegger's Bagels. I've never met a person more genuinely in love with how good food is made, and his enthusiasm is certainly contagious.
Soon after we arrived, Phoenix started crafting away at a table making apple/gumdrop turkeys & cereal necklaces. Ariana
|Photo by Heather Hetchler - www.cafesmom.com|
Bruegger's Bagels are a far cry from the poor bagels found in the freezer section of the grocery store. You know, the ones with the ingredients that aren't even food? High-fructose corn syrup, thiamine mononitrate, mono and diglycerides. Those things belong in a chemistry lab... not on your plate.
At Bruegger's, they keep it simple with good, real ingredients. Just water, flour, yeast, malt, and salt. That's it. And, you can tell. They taste real. Genuine. Honest. There's no weird shelf-life-extending ingredients in them, so they only stay fresh for about 3-4 hours. That's why Bruegger's makes them all day long.
These five key ingredients are carefully mixed and the bagels are shaped. Then the dough is placed in a cooler to rise for 2-3 days. This is a crucial step that really gives Bruegger's bagels their flavor, and their distinct egg-shell-type crust. The dough is then checked to see if it has the right bounce. If it does, it's moved to the next step where it's water-boiled to perfection. They're then taken out and the extras are added... oats, sesame seeds, etc. From here, they're grilled on hot planks in a stone oven. And after that... they're done!
Fabulous Fall Flavors
The fall season marks the return of many fun fall flavors, including Bruegger’s most popular harvest – pumpkin-flavored cream cheese and pumpkin-spiced coffee. Bruegger’s also is baking up a new Pumpkin Bagel, first introduced in Minneapolis-St. Paul to an overwhelmingly positive response.I personally fell completely head-over-heels in love with the pumpkin bagel as well as the seasonal butternut squash soup. You absolutely must try them next time you're there. You'll thank me for it. ;)
Also brand new to the fall lineup is the Cranberry Apple Bagel, made with sweet dried cranberries and apple pieces. It can be ordered plain or with any of Bruegger’s 15 cream cheese varieties and will be featured on the new Turkey Apple Cran Bagel Deli Sandwich with turkey, cheddar cheese and apple slices topped with cranberry mayo.
For those who like the spicier side of life, Bruegger’s also has a Santa Fe Bagel Egg Sandwich. Made with egg, sausage and jalapeno cream cheese and served on a plain bagel, this limited-time offering will be sure to wake up your taste buds.
Check out more at www.brueggers.com, www.facebook.com/brueggers, or just head to your nearest Bruegger’s to try it out one of their freshly-baked bagels for yourself. :)
Take care ya'll. Hope you have a great weekend!