Better Bagel’s rollout has been gradual, from an online debut about a year ago to a full complement of flavors now. Next month, their products will be available nationwide at Whole Foods. The “better” part of the name has merit; we’ll get to that. But except that it’s round with some sort of hole in the middle, the bagel is not what I’d call this oversized, puffy, slightly sour loaf. It’s meant to replace your regular bagel with better nutrition; contains more protein (26 grams) and fiber (35 grams) than the average bagel (9 to 12 grams protein; 2 grams fiber). The Los Angeles company founded by Wharton School graduate Aimee Yang doesn’t promote fiber, though it should, instead focusing on low net carbs (5 grams). To enjoy it requires roasting and mixing generously to amplify the flavor.
The Better Bagel, four for $16, eatbetter.com.
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