What kind of bagels does einstein have

Based on sales patterns, which are tracked by the store's computer, the bakers pull the dough varieties in the number of units projected to be sold the following day, and place them in a walk-in to thaw and begin slowly proofing.

Then, the finishing touches are put on the bagels before they're proofed and baked. Plain doughs turn into a myriad of baked bagels when the bakers add seeds or other toppings before proofing and baking.

Other varieties, such as blueberry, whole wheat, banana walnut, etc. Naturally, bagels sell well in the morning as a breakfast item, James says, so the bakers come in at 4 a. But the store also has fresh bagels all day long. We can have as many as 23 different varieties, including specialties such as orange-mango, pumpkin or ginger bagels for the holidays, but we try to keep the list manageable by paring it down to the most popular bagels.

As a result, bagel-baking takes place all day, so even the last few customers of the day have a relatively good selection of bagels. The bagel alert serves two purposes: not only do customers know fresh bagels are on the way, the store employees also know they need to be careful when approaching a rack that may not have cooled down from the oven.

Back to top Expanding selection keeps customers coming There's a lot that can be done with bagels, thanks to the variety of fillings and condiments that come from the central commissary. Meats and cheeses are sliced and scaled for portion control, then are delivered to the store so the sandwiches can be assembled quickly for fast service during busy periods. Spreads like flavored cream cheese or hummus are mixed in bulk, but also provided in scoops for portion control.

Currently, the store also offers pizzas made from bagel dough. The bagel dough is rolled out thin, then topped with sauce, shredded mozzarella and some herbs and spices. Some individual pizzas also get a few pepperoni slices. These pizzas can be baked at the same time as the bagels, but have to come out of the oven a few minutes before the bagels have finished baking.

We wrap the dough around an all-beef kosher hot dog, then top it with asiago cheese and either sesame or poppyseeds. Because it's wrapped with a 4-oz. The bakers also make some baguettes for sandwiches, and James notes that Einstein's corporate research and development department is working on adding more breads so the units can offer items like soup served in bread bowls.

While some Einstein's units offer prepackaged self-service salads, the Indianapolis unit offers fresh salads mixed in plastic bins, then packaged in small plastic containers to fill individual customer orders. Back to top Fancy-schmancy catering keeps bakers busy As many retail bakers do, Einstein's does offer some product to wholesale accounts, but James notes that it's a small part of his unit's business, and the bagels aren't sold under the Einstein's name.

Instead, he prefers to encourage special orders and larger purchases, such as the company's "bagel packs " that combine bagels and spreads in an easy-to-carry cardboard container. Honey Whole Wheat View Details.

Poppy Seed View Details. Onion View Details. Ancient Grain View Details. Garlic View Details. Pumpernickel View Details. Bagel Boxes. Onion and Chive View Details. Strawberry Reduced Fat View Details. Signature Egg. Farmhouse View Details. All-Nighter View Details. Chorizo Sunrise View Details. Bagelrito View Details. Classic Egg.

Cheddar Cheese View Details. Brunch Specials. Brunch Box View Details. Brunch for Two View Details. Tasty Turkey View Details. Avocado Veg Out View Details. I really enjoyed the texture of the toasted spinach-Florentine bagel. After a few minutes in the toaster oven, it became nice and crisp across the top with absolutely no sogginess. The cheese flavor comes out a bit more once it's heated, but I still wasn't crazy about the cooked-spinach flavor.

I was expecting more from the blueberry bagel. The texture was tough, making it hard to bite into, and the blueberries were few and far between.

I didn't think the butter worked at all. The addition of cream cheese was OK, but the bagel still needed more blueberries. The chocolate-chip bagel was just OK. The chocolate chips themselves were pretty good, but the bagel definitely could've used some more because the bites without chocolate were rather bland. Adding cream cheese seemed like an odd combination to me, but it actually tasted great.

It reminded me of a cannoli. Butter, on the other hand, was a weird addition. It just didn't taste right with the chocolaty bagel. It was pretty hard to tear a bite off of the pretzel bagel. Flavor-wise there was a slight saltiness, but it was pretty plain. I think it could've used more salt and longer in the oven, but the company's menu shows a darker-looking bagel, so I also might have just gotten a dud.

It took on a more savory profile with the addition of cream cheese, and the butter worked especially well on this salty bagel.

I thought the hash-brown bagel was going to be more exciting. I couldn't wait to try the "gourmet" cheesy hash-brown bagel, which was topped with crispy potato slices , but it was chewy and a bit tough to bite into.

With butter, this reminded me of a good plate of diner hash browns. And with cream cheese, it reminded me of a hash-brown casserole. Either way, this was good, but not as delicious as I'd expected it to be — it would probably be great for a breakfast sandwich, though. I think the cinnamon-raisin bagel would pair nicely with peanut butter. I tasted more raisin than cinnamon, which I would have liked more of, but I liked that it was soft. I didn't love this bagel with cream cheese because there were too many competing flavors.

The butter was fine, but I honestly think I'd prefer it with a nut butter. The ancient-grain bagel was surprisingly good. It had a pleasant, earthy flavor, and the seeds coating the top added a nice crunch. Despite that, I think this bagel would definitely taste better with some type of spread.

At first, the cream cheese tasted a little weird, but then it mellowed out to a better flavor. The butter helped the earthy flavor shine through, however, it made the dough a little too soft. Everything bagels are usually my favorite. These are typically my favorite kind of bagels, but this one was way too onion-y for my liking. Adding butter was fine for complementing the savory flavor of this bagel, but the onion was still overpowering. On the other hand, cream cheese helped balance the flavor of the bagel really well.

The texture was off, but the pumpernickel bagel tasted great. It had a really nice rye flavor that reminded me of eating a Reuben sandwich in the best way. I found that the butter actually detracted from the rye flavor.

But the cool, smooth cream cheese was a perfect contrast to the crunchy, toasted pumpernickel bagel. There was just the right amount of spice. Compared to the green-chile bagel, this option had more cheese and far less spice — but it definitely still brought the heat.