Aspen Bread And Bagel Menu

Classic bagels

Boiled-then-baked bagels with a glossy crust and dense chew, made fresh each morning.

• Pumpernickel bagelVegan · Dairy-freeDark, rye-based bagel deepened with molasses, offering an earthy, slightly sour flavor and a tight, chewy crumb.
• Egg bagelVegetarian · Dairy-freeGolden-yellow bagel enriched with eggs for a softer, richer crumb and a faintly sweet, brioche-like flavor.
• Plain bagelVegan · Dairy-freeBoiled-then-baked ring with a shiny, blistered crust and dense, chewy interior; a clean base for any spread or sandwich.
• Everything bagelVegan · Dairy-freeTopped with sesame, poppy seed, dried garlic, onion and coarse salt for a savory, crunchy crust in every bite.
• Sesame bagelVegan · Dairy-freeCoated in sesame seeds that toast in the oven, adding a nutty aroma and fine crunch over the malt-sweetened dough.
• Poppy seed bagelVegan · Dairy-freeRolled in blue-black poppy seeds that give a subtle, earthy flavor and a pleasant pop against the glossy crust.
• Onion bagelVegan · Dairy-freeTopped with dried onion flakes that turn sweet and lightly charred in the oven; a natural match for lox and cream cheese.
• Cinnamon raisin bagelVegan · Dairy-freeSwirled with cinnamon and plump raisins, lightly sweet and aromatic; best toasted with butter or plain cream cheese.

Specialty bagels

Cheese-crusted, sweet and whole-grain varieties beyond the classics.

• French toast bagelVegetarianSweet bagel brushed with cinnamon sugar and a touch of maple flavor, tasting like diner French toast in ring form.
• Asiago bagelVegetarianBaked under a crust of shredded Asiago cheese that crisps into lacy, sharp-tasting edges around the chewy ring.
• Jalapeño cheddar bagelVegetarianDough folded with diced jalapeños and baked under melted cheddar, bringing mild heat and salty, tangy cheese.
• Salt bagelVegan · Dairy-freePlain dough heavily crusted with coarse pretzel salt; bold and briny, and especially good with a smear of butter.
• Whole wheat bagelVegan · Dairy-freeMade with stone-ground whole wheat flour for a nuttier taste, darker crust and slightly denser, more rustic chew.
• Blueberry bagelVegan · Dairy-freePurple-tinted dough studded with dried blueberries, sweet and fruity; usually paired with honey or strawberry cream cheese.

Cream cheese & spreads

House-whipped schmears and deli salads, sold by the bagel or by the tub.

• Tofu scallion spreadVegan · Dairy-freePlant-based spread whipped from tofu and seasoned with scallions and lemon; a dairy-free stand-in with a similar tang.
• Whitefish saladSavorySmoked whitefish flaked and mixed with mayonnaise and celery; creamy, smoky and a classic New York deli spread.
• Plain cream cheeseVegetarian · Popular pickThick layer of whipped cream cheese; cool, tangy and the standard topping for a bagel fresh from the oven.
• Scallion cream cheeseVegetarianCream cheese mixed with plenty of chopped green onion for a mild, fresh oniony bite and flecks of color.
• Lox spreadSavoryWhipped cream cheese blended with chopped smoked salmon, giving a salty, smoky spread without a full lox sandwich.
• Vegetable cream cheeseVegetarianCream cheese folded with finely diced carrot, celery, bell pepper and radish for crunch and a garden-fresh taste.
• Honey walnut cream cheeseVegetarian · Contains nutsSweet cream cheese swirled with honey and chopped toasted walnuts; rich and crunchy, best on cinnamon raisin.
• Strawberry cream cheeseVegetarianPink, fruity spread made with real strawberry pieces, light and sweet against a plain or blueberry bagel.

Breakfast sandwiches

Hot egg sandwiches built on any bagel, toasted to order.

• Avocado & tomato bagelVegan · Dairy-freeSmashed avocado, sliced tomato, red onion and everything seasoning on a toasted bagel; fresh, creamy and plant-based.
• Bacon, egg & cheese bagelSavory · Popular pickFried eggs, crisp bacon and melted American cheese on a toasted bagel; the New York corner-shop staple.
• Sausage, egg & cheese bagelSavoryGriddled pork sausage patty, egg and cheese stacked on a bagel of choice; hearty, peppery and filling.
• Egg & cheese bagelVegetarianSimple scrambled egg and melted cheese on a toasted bagel, with optional tomato, onion or a splash of hot sauce.
• Egg white, spinach & fetaVegetarianFluffy egg whites with sautéed spinach and crumbled feta on a whole wheat bagel; lighter but still satisfying.
• Pork roll, egg & cheeseSavoryNew Jersey's Taylor ham, sliced and griddled until the edges curl, layered with egg and cheese on a bagel.

Deli sandwiches

Lunch sandwiches stacked on bagels with classic deli fillings.

• Hummus veggie bagelVegan · Dairy-freeHummus spread thick with cucumber, tomato, sprouts and red onion; crisp, garlicky and entirely plant-based.
• Nova lox bagelSavory · Popular pickSilky cold-smoked salmon layered over cream cheese with capers, red onion and tomato; salty, briny and cool.
• Turkey club bagelSavorySliced turkey, bacon, lettuce, tomato and mayo stacked on a bagel; a deli club in a sturdier package.
• Tuna salad bagelSavoryCreamy tuna salad with celery and mayo on a toasted bagel, often with lettuce and tomato or melted Swiss.
• Hot pastrami bagelSavoryThin-sliced peppery pastrami piled high with spicy brown mustard, warm and juicy on an everything or pumpernickel bagel.
• Chicken salad bagelSavoryDiced chicken in a light mayo dressing with celery and herbs, layered with crisp lettuce on any bagel.

Bakery extras

Jewish-deli baked goods that often share the counter with the bagels.

• Garlic bagel chipsVegan · Dairy-freeDay-old bagels sliced thin, tossed with garlic and oil and baked until crunchy; sturdy enough for dipping into spreads.
• BialyVegan · Dairy-freeFlat, chewy roll with a shallow center well filled with cooked onion and poppy seed; baked, not boiled, so it's softer than a bagel.
• Black & white cookieVegetarianLarge, cakey cookie frosted half in vanilla fondant and half in chocolate; a New York deli counter classic.
• RugelachVegetarian · Contains nutsRolled crescents of cream cheese dough filled with cinnamon sugar, apricot jam or chocolate and chopped walnuts.
• Chocolate babkaVegetarianBraided yeast loaf swirled with dark chocolate filling and topped with streusel; moist, layered and rich.
• ChallahVegetarian · Dairy-freeBraided, egg-enriched bread with a glossy golden crust and soft, cottony crumb, traditionally baked for Friday.

Enriched breads

Soft breads made with butter, eggs, milk or sugar for a tender crumb.

• PanettoneVegetarian · SeasonalTall Italian holiday bread with candied orange, lemon peel and raisins, naturally leavened for a light, airy texture.
• Brioche loafVegetarianRich French loaf made with plenty of butter and eggs, feathery and golden inside; excellent for French toast.
• Braided challahVegetarian · Dairy-freeSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.
• Japanese milk breadVegetarianUltra-soft, fluffy sandwich loaf made with a cooked flour paste, staying moist and springy for days.
• Cinnamon swirl loafVegetarianSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.
• Chocolate babkaVegetarianTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.

Drinks

• Iced vanilla latteVegetarianChilled espresso and cold milk shaken or poured over ice with vanilla syrup; a sweet, refreshing staple of bakery counters in warm months.
• Hot chocolateVegetarianSteamed milk whisked with cocoa or melted chocolate, frequently topped with whipped cream or marshmallows; a caffeine-free favorite for kids with a cookie.
• Chai latteVegetarianSpiced black tea concentrate with cinnamon, cardamom, ginger, and clove, combined with steamed or iced milk for a warming, gently sweet cup.
• Flat whiteVegetarianA smaller, stronger cousin of the latte: a double ristretto under silky, barely-foamed milk for a dense texture and pronounced coffee flavor.
• MochaVegetarianEspresso, chocolate sauce, and steamed milk, sometimes crowned with whipped cream; a dessert-leaning drink balancing cocoa richness with coffee bite.
• Cold brewVeganCoarse grounds steeped in cold water for twelve hours or more, yielding a smooth, low-acid concentrate served over ice with chocolatey undertones.