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These Popular Fast-Food Bagels Are Now Available At Walmart

This is the perfect way to celebrate National Bagel Day on Jan. 15.

The perfect restaurant bagel with a crunchy outside and a warm chewy inside can sometimes be hard to recreate at home using store-bought options. There are more than 700 Einstein Bros. Bagels locations across the U.S., but sometimes the winter weather has other plans when you want to step outside for breakfast.

Thanks to a new venture with America's largest retail chain, you can now enjoy the brand's beloved bagels without having to leave home. Einstein Bro.'s Take & Toast Bagels are hitting more than 3,500 Walmart stores just in time for National Bagel Day on Jan. 15. The beloved breakfast items will come in bags of five with a price tag of $4.48—that's less than $1 a bagel.

Related: These 5 Walmart, Kroger, ALDI and Other Grocery Store Foods Are Being Pulled From Shelves

The Take & Toast bagels are baked in Einstein Bros. ovens before being packaged and shipped to Walmart locations. Shoppers can then toast them up at home and add their favorite spreads and toppings. The four flavor line-up includes Plain, Everything, Cinnamon Raisin, and Asiago.

Courtesy of Einstein Bros Bagels

The product is being touted as a "first-of-its-kind bagel offering for the grocery store space." The bagels have no high-fructose corn syrup and no artificial colors, flavors, or preservatives. 

"Through our collaboration with Walmart, we can now offer our iconic, fresh bagels inside Walmart stores across the country so consumers can experience craveable, fresh-from-the-oven bagels from the comfort of their homes," says Ernie Mattin, head of consumer packaged goods for the company.

"We take bagel innovation seriously in our bakeries," Mattin continues, "and we are proud to offer that same fresh-baked bagel experience at home, ensuring everyone can have a taste of America's best bagels."

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Amanda McDonald
Amanda has a master's degree in journalism from Northwestern University and a bachelor's degree in digital journalism from Loyola University Chicago. Read more about Amanda