history

DISCOVER MORE
ABOUT US

welcome

Welcome to the

Bagel Brothers!

Great ideas come from America. So does ours. Chicago, 1996: Bagel Bakery founder Christian Kiefer is sitting on the terrace of a restaurant and bites into a fresh bagel sandwich. Immediately taken with this extravagant dough creation, he asks himself why such a great product is not available in his home country. He decides to make the bagel famous in Germany as well and learns the original American manufacturing process in the bagel bakeries of New York, New Jersey and Chicago. Success comes in summer 2000, when the Bagel Bakery opens in Zeitz. • Today, the Bagel Bakery is a pioneer in many areas where authentic American baked goods are concerned. Thanks to our spirit of innovation, we constantly create imaginative, delicious product ideas, which meet the highest of quality standards – tailored to our customers’ needs. Maybe there is something we can do for you?

 

The

Bagel Bakery

A good, long 14-hour rest – that’s the secret of our bagels. Not the only one of course, or we wouldn’t tell you. But the long retarding period of the dough is one of the most important pre-conditions to achieve perfect results and the right “bite”. And another thing distinguishes our dough loops from “bread with a hole”: every bagel takes a nice hot bath in boiling water before baking. It thereby prepares itself for its stay in the oven. Our special way of preparation is the result of years of refining original American baking recipes. And it makes our bagels unique in Germany.

Meticulously selected ingredients are responsible for their incomparably delicious consistency: firm to the bite, compact but at the same time soft and moist as well. In one word: chewy! And all that without added fats. This is how we create bagels that some connoisseurs prefer to their American relatives.

bakery
the team

Our recipe for success?

Teamwork

Great ideas come from America. So does ours. Chicago, 1996: Bagel Bakery founder Christian Kiefer is sitting on the terrace of a restaurant and bites into a fresh bagel sandwich. Immediately taken with this extravagant dough creation, he asks himself why such a great product is not available in his home country. He decides to make the bagel famous in Germany as well and learns the original American manufacturing process in the bagel bakeries of New York, New Jersey and Chicago. Success comes in summer 2000, when the Bagel Bakery opens in Zeitz. • Today, the Bagel Bakery is a pioneer in many areas where authentic American baked goods are concerned. Thanks to our spirit of innovation, we constantly create imaginative, delicious product ideas, which meet the highest of quality standards – tailored to our customers’ needs. Maybe there is something we can do for you?

Quality …

Has its price.

Don’t worry – our bagels don’t cost the world. But they are renown all over the world: since September 2005, the Bagel Bakery is certified according to the International Food Standard (IFS) and British Retail Consortium (BRC). Always striving towards excellence: our products regularly receive gold and silver awards from the Deutsche Land wirtschaftsgesellschaft (DLG) for their premium quality, including the gold prize for the New York Bagel vital grain and the delicious sugarbabes.

We want to know exactly what our products are made of, so we use selected raw materials from local suppliers, partly organically cultivated. Among others, this includes sugar, eggs, rapeseed oil and chocolate. And our main ingredient of course – flour. It originates from the nearby Magdeburger Boerde, which is considered to be Germany’s breadbasket because of its fertile soil. Only the best is good enough for our bagels.

quality
everywhere!

You can count on us …

Everywhere!

Great ideas come from America. So does ours. Chicago, 1996: Bagel Bakery founder Christian Kiefer is sitting on the terrace of a restaurant and bites into a fresh bagel sandwich. Immediately taken with this extravagant dough creation, he asks himself why such a great product is not available in his home country. He decides to make the bagel famous in Germany as well and learns the original American manufacturing process in the bagel bakeries of New York, New Jersey and Chicago. Success comes in summer 2000, when the Bagel Bakery opens in Zeitz. • Today, the Bagel Bakery is a pioneer in many areas where authentic American baked goods are concerned. Thanks to our spirit of innovation, we constantly create imaginative, delicious product ideas, which meet the highest of quality standards – tailored to our customers’ needs. Maybe there is something we can do for you?

We proudly present

Our Products

Bagel

Doesn’t crumble, doesn’t make a mess. The perfect snack. You can order our bagels in 14 legendary flavours, ranging from plain to onion, from blueberry to vital grain. Raw dough or ready-baked – you decide.

 

 

 

Muffin

Simply irresistible. The soft, moist muffins, baked in paper liners, look like they were made by hand. And they are so popular that we are now offering over 20 different flavours. Amaretto or cinnamon, to name but two options – you can order anything your heart desires

 

Brownie

Opinions differ where this moist chocolate delicacy is concerned. Some love it hardly baked as almost uncooked batter, others prefer it as chocolate cake. Our clients of course can have both. Portioned into rectangular dessert-sized pieces, they are available in chocolate and walnut flavour.

Cookie

Not a biscuit, but a real cookie. Crunchy on the outside, nice and chewy on the inside. Available as ready-to-bake raw pastry in three tempting flavours: with white chocolate or whole milk chocolate, as double chocolate with dark chocolate and cookies with a delicious filling. Only available from us!

When it comes to barbequing, there are two main schools of thought for the techniques that you can use. Freshly scrambled eggs with applewood smoked bacon - are amazing!

LARUA DURBIN

Customer
recipy

reservation

FREE BOOKING
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