Bagels

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Recipes

Ingredients

Clean, simple and nothing you can’t pronounce (ok maybe psyllium husk is difficult to pronounce, but it sounds like "silly-um"). Hover your mouse over each ingredient to find out what it does for your bagels!

Full of:

High in monounsaturated - Omega 9 fatty acids, this oil helps develop our crust. You’ll never find canola oil in our products!
Olive Oil
This high-fiber, ancient, whole grain is added for it's large nutritional benefits and to keep our flavor down to earth.
Sorghum Flour
Natures perfect flavor balancer.
Salt
Pronounced [sil-ee-uh m], soluble fiber from seeds of a plant, softens our bagels to help it reheat nicely when you prepare them at home
Psyillium Husk
Made from the pulp of the Yuca Root - a paleo friendly flour that is used to add some stretchiness to our dough
Tapioca Flour
East Coasts finest water is believed by many to produce the best bread in the country. Pronounced “wuder” if you want to say it as the locals do!
Water
We only use unsulphured and a brand that contributes to The Elephant Sanctuary in TX. This ingredient provides color to our bagels.
Molasses
pronounced [ˈzan-thən] produced by fermentation of carbohydrates found in non-GMO corn and sugar, thickens and softens our bagels. This gives our bagels the texture of a chewy NY-style bagel.
Xanthan Gum
converts carbohydrates to carbon dioxide, gives our bagels a “rise”.
Yeast
Helps to retain the moisture and delivers a bit of necessary minerals without additives like white sugar
Brown Sugar
A naturally gluten-free grain. It’s a simply plain base helps us keep a light flavor profile
Rice Flour

Your Bagels Are:

Imagine if you had a say

In the products that you buy

What better way to inspire change, than to have YOU help us put better products on grocery shelves? Together we can create a community that challenges what is acceptable and what is not, when it comes to the food we feed ourselves, and loved ones.

We started out on our bageling journey in 2012 as Sweet Note, when our Founder and CEO’s family members were diagnosed with Celiac Disease.

Initially, it was about recreating an authentic New York Style bagel to be gluten-free and allergen-friendly (and absolutely delicious). As time went by, we learned about what was going on in the food industry, and we couldn't believe what we discovered. Loopholes, companies cutting corners, and a lack of product integrity.

We want to build a brand around being honest and transparent about our products, and how that can positively influence other companies in the food industry. That is why we chose a brand name that empowers others and inspires change, for The Greater Knead.

We are passionate about making a changing the food industry, period.

WE DO THIS BY:

Asking YOUR feedback about what you want and don’t want in YOUR products.

Creating food with simple ingredients, NEVER using GMO’s or artificial ingredients.

Always being TRANSPARENT by making all product information easily available and clear to understand (and wanting to answer any questions you may have).

Supporting the gluten-free and allergen-free community, spreading awareness, and ensuring you can EAT CONFIDENTLY!

Help Us To Create Future Products YOU Want!

New products? Ingredients? Ideas? Let us know! You are a part of The Greater Knead, and we always appreciate your “feed” back.

We will have surveys available soon for you to participate in, but for now, please feel free to reach out to us at 267.522.8523 or by email at info@thegreaterknead.com.

Meet Your Team

  • Michelle Carfagno CEO and Bagelologist

  • Alison Vandermay VP of Operations/Special Ops

  • Rachel Doreain Director of Marketing/Brand Guru

  • Maxie Walsh Account Master and Commander

  • Joe Otto Keeper of the Warehouse

  • Jess Weidman Production Guardian

  • Mengyi Hu Product Investigator

  • Christina Cassetti Keeper of Cash

  • Neel Patel Bagel Magician

  • Pop Pop Pop Pop of All Trades

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