Famous Bagel Beignets - 48 Pack
Ships Nationwide in U.S.
Not eligible for shipping to CanadaCross New York deli cuisine with Deep South culture and what do you get? Bagel Beignets, y’all! These bite-size snacks are a breakthrough for those on a quest for the perfect bagel. The base is a dollop of just-thick-enough bagel dough, made with Goldbergs proprietary recipe and cut into two-bite squares. They deep-fry each piece to a gorgeous golden hue. Sparkles of granulated cinnamon-sugar dot the top.
Atlanta’s Goldberg’s Fine Foods has stood at the tasty intersection of Jewish deli and Southern comfort since it first opened its doors in 1972. Nine additional locations have opened since then, but their bagels are still handmade the old-fashioned way, and remain some of the best around. Owners Wayne Saxe and Howard Aaron, who took over for the Goldbergs in 1992, remain committed to infusing classic Jewish deli fare with Southern flavors.
This package serves 24 people and includes
- 48 Bagel Beignets (each approx. 2″ × 2″)
- Strawberry Compote (16 oz.)
- Cinnamon Sugar (2 oz.)
- Choose to add a T-Shirt!
- Beignets ship frozen with ice packs, may thaw during transit.
- Upon arrival, store beignets in the freezer.
- Upon arrival, store compote in the refrigerator.
- Beignets may be stored for up to 1 year in the freezer.
- Compote may be stored for up to 2 weeks in the refrigerator.
To Serve
- Preheat oven to 350°F.
- Remove beignets from packaging and place on a lightly greased baking sheet.
- Bake for 15 minutes or until heated through.
- Remove from oven.
- Top with strawberry compote and sprinkle with desired amount of cinnamon sugar.
- Serve and enjoy!
Flour, Water, Yeast, Malt, Cinnamon, Sugar, Strawberry Compete (Strawberry, Sugar, Water, Corn Starch)
A Classic Jewish Deli with Lots of Southern Comfort
A Classic Jewish Deli with Lots of Southern Comfort
Goldberg’s Fine Foods has stood at the tasty intersection of Jewish deli and Southern comfort since it first opened its doors in Atlanta in 1972 with a menu of authentic New York-style boiled bagels — and a New Orleans-style po’boy. Nine additional locations have opened and the menu has expanded since then, but those bagels — still handmade the old-fashioned way, but now available in more than 32 varieties — remain some of the best around.
Owners Wayne Saxe and Howard Aaron, who took over for the Goldbergs in 1992, remain committed to infusing classic Jewish deli fare with Southern flavors, from Reuben egg rolls to bagel beignets. No matter which direction you choose to go in — from everything bagel smoked salmon dip to chicken pot pie and shrimp & grits — there’s love in every bite.
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