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I eat capers by the spoonful, but this is a far more practical way to enjoy the tanginess of capers and olives in a far more balanced way. Perfect toasted with some butter, cream cheese, or really anything!
Haters will say it’s not a New York bagel because it’s made with Chicago tap water, but NYC had to change its water supply because of leaks in the Delaware Aqueduct. My bagels are JUST as much NYC bagels as NYC bagels as it currently stands, this is a hill I will die on.
These contain active yeast, flour, salt, barley malt syrup, baking soda, parmesan, capers, and olives.
I eat capers by the spoonful, but this is a far more practical way to enjoy the tanginess of capers and olives in a far more balanced way. Perfect toasted with some butter, cream cheese, or really anything!
Haters will say it’s not a New York bagel because it’s made with Chicago tap water, but NYC had to change its water supply because of leaks in the Delaware Aqueduct. My bagels are JUST as much NYC bagels as NYC bagels as it currently stands, this is a hill I will die on.
These contain active yeast, flour, salt, barley malt syrup, baking soda, parmesan, capers, and olives.