HAND ROLLED IN WELLINGTON

Sun-dried Tomato, Basil & Garlic Bagel

Hand rolled. Boiled, then baked. 12-hour fermented.

$10.00

Freshly made to order

Order by Sunday 12pm. Johnsonville pickup Monday from 3pm; Wellington local delivery Tuesday. Check availability at checkout.

About this bagel

Tangy sun-dried tomatoes meet aromatic basil and garlic in this savoury sourdough bagel. Hand-rolled and slow-fermented for depth and complexity, each bite delivers a Mediterranean-inspired flavour profile that works beautifully toasted with cream cheese or as the foundation for a gourmet sandwich. Small-batch baked fresh weekly.

Hand rolled. Boiled. 12-hour fermented sourdough. No shortcuts.
Solo Stack — 3 regular bagels · $10
Big Stack — 3 larger bagels · $12
Order by Sunday 12pm. Baked Monday. Pick up Monday 3pm or delivery Tuesday.

Contains: Sun dried tomato, garlic, basil, wheat, gluten, milk and barley.

KNOW YOUR BAGEL

Nutrition at a glance

Per bagel

—Energy (kcal)

—Protein

—Total fat

—Carbohydrate

Full nutrition information

Estimated nutrition for the selected product or variant; verify serving basis
Energy (kJ)	—
Energy (kcal)	—
Protein (g)	—
Fat, total (g)	—
Fat, saturated (g)	—
Carbohydrate (g)	—
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Sodium (mg)	—

Approximate nutrition per individual bagel. Values vary by size and recipe.

Ingredients & allergens

Ingredients

Bread flour (wheat), water, sourdough starter, tomato puree, sundried tomato, salt, unsalted butter, malt syrup (barley), dried garlic, dried basil, diastatic malt powder (wheat), yeast

Allergen information

Wheat, Gluten, Milk, Barley

May contain traces of Sesame, Poppy seeds

How to enjoy your bagels

Oven: Lightly spritz the whole bagel with water. Heat at 180°C for 5–8 minutes until the crust is crispy.

Air fryer: Place the whole bagel in the basket. Heat at 180°C for 4–5 minutes.

Pan: Slice the bagel in half, butter the cut sides and toast face down over medium heat for 2–3 minutes.