3711 Plaza Drive, Ann Arbor, MI 48108 | 734-761-2095 | OPEN DAILY 7am-7pm

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1610 Traditional Bagel

Bigger Holes, Better Crust, Bigger Flavor

The demise of the old fashioned bagel was lamented left and right. Bagel traditionalists all over the country complained they couldn’t get the sort of crusty, chewy bagels they used to buy in days of yore. In 2001, we put real bagels back on board.

Our bagels are made the old fashioned way. We start with great ingredients, give lots of time for the dough to ferment, and use traditional boiling and stone hearth baking. 1610 was the first year there was a written record of bagels. We think it’s a perfect name for the traditional flavor. This is the most versatile bagel—good alone, lovely toasted with butter, and a great vehicle for the classic lox and cream cheese fixin’s.

Plain Bagel

Available

daily

Features

Jewish
Organic Grains
Nut Free
Vegan

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Here it is! The Zingerman’s Bakehouse encyclopedia of all that we do! (Okay probably 98.7% of what we do.) You’ll find all the products we offer year-round, and a bit of info on how we bring those delicious treats to life—things like traditional recipes, local ingredients, and an avid attention to detail. Have fun reading and then join us for a taste.

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1610 Traditional Bagel

Nutrition Facts

Amount Per Serving
1 bagel
Serving Size
85g
Servings Per Item
1
Calories
300
Total Fat
1g
Saturated Fat
0g
Cholesterol
0mg
Sodium
590mg
Carbohydrates
62g
Dietary Fiber
2g
Sugars
1g
Added Sugar
1g
Protein
8g

Ingredients

organic wheat flour (organic wheat, malted barley), water, organic malt extract (organic malted barley, water), sea salt, sugar, yeast CONTAINS: WHEAT

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