Two types of onion and a serious hit of garlic turn Violet’s chewy, East Coast-style bagel into something unapologetically savory. Potent, aromatic, and very much not first-date food, the Vampire Bagel is made for people who believe garlic should be measured with enthusiasm. Sourcing & practices Violet makes her bagels using a traditional East Coast boil-and-bake process she spent years refining after searching for the bagels she remembered from her grandmother’s visits from New Jersey. Each batch takes approximately two days to produce, is made weekly to order, and is sold fresh the day it is baked. She uses a thoughtful combination of organic and conventional, non-GMO, and traceable ingredients, sourcing from family-owned, farmer-owned, and member-owned businesses whenever possible. What to expect A substantial, chewy bagel loaded with garlic and two kinds of onion. The flavor is bold, deeply savory, and intentionally potent—less “subtle hint of garlic” and more “the vampires have officially left the building.” How to enjoy them Pair with plain or savory cream cheese, butter, hummus, eggs, tomato, or avocado. They also make an excellent base for a breakfast sandwich, especially when you have no plans to speak closely to another person for several hours.
