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A staple breakfast food for years, bagels are loved by many different communities. First boiled, then baked, these doughy items range in flavors, giving you endless possibilities and combinations to choose from. These four bagels are perfect to pair with coffee or espresso for a classic breakfast or lunch. 

bagels

4 Popular Types of Bagels

1. Onion

Paired with scallion cream cheese, or even just plain butter, onion bagels are very popular. Their strong and bold aroma is loved by onion fanatics. Onion bagels are typically made with dehydrated onions in the dough, so each bite provides a bit of crunch to the dough. 

2. Plain

Of course, you cannot go wrong with a plain bagel. A fresh-baked plain bagel provides a good amount of carbs to keep your energy up throughout the day. Pair with any type of cream cheese, nut butter, or jam and you have a nice balanced breakfast. Plain bagels also offer the perfect canvas for an egg and bacon breakfast sandwich.

3. Cheese or Asiago 

A dense, doughy bagel with cheese on top is a mouthwatering combination. Cheese bagels often feature various cheeses, with salty, Italian Asiago cheese or sharp cheddar cheese being two of the most popular varieties. Enjoy this bagel plain or add an onion or scallion cream cheese to balance the cheese flavor.

4. Everything 

If you're indecisive, you might as well choose an everything bagel, offering a little bit of the most loved types. With onion, salt, poppy seeds, and sesame seeds, an everything bagel helps to satisfy all of your cravings. An everything bagel with cream is cheese is well worth getting some seeds stuck in your teeth. 

 

When you're craving the perfect bagel with coffee or espresso, head to Maleko Coffee & Pastries in Honolulu, HI. Since 2017, this coffee shop has offered delicious Malasada, croissants, muffins, danishes, strudels, scones, and bagels alongside their coffee and espresso drinks. Open from 5:00 am to 1:00 pm every day, Maleko is waiting to serve you. Call (808) 561-2846 or visit their website to learn more. 

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