Sometimes the simplest bagel is the one that reveals the most. These plain bagels from Violet’s Bagels are made using a traditional East Coast boil-and-bake process developed through years of practice, producing the substantial chew and satisfying texture a real bagel should have. Sourcing & practices Violet’s love of bagels began with childhood memories of her grandmother arriving from New Jersey with fresh bagels in tow. After moving to Flower Mound and struggling to find the kind she remembered, Violet began making her own. What started as a staple for family and friends eventually became a full-time business after she left a 30-year corporate career. Each batch takes roughly two days to produce and is made weekly to order, using a thoughtful combination of organic and conventional, non-GMO, and traceable ingredients. Violet prioritizes responsibly sourced ingredients from family-owned and farmer-owned businesses and member-owned cooperatives whenever possible. What to expect A classic East Coast-style bagel with a lightly finished exterior, substantial interior, and the satisfying chew Violet considers the hallmark of a properly made bagel. Plain does not mean forgettable here, it means nothing gets between you and the bagel itself. How to enjoy them Serve fresh with butter, cream cheese, jam, hummus, or use as the base for a breakfast sandwich. Violet personally skips the toaster to enjoy the full chew of a freshly made bagel, but they can also be lightly toasted for a crisp exterior.
