Pretzel Red Bean Cream Cheese Bagel

German-Style Lye Bath: A "Deep Brown Glossy Crust + Savory Base Note" That's Unmistakably Pretzel
We use a German-style lye bath process for the bagel base, creating a signature deep brown, glossy crust after baking with a distinctive savory-salty character. The first bite delivers a pleasantly chewy exterior with a slight snap, followed by a soft, tender interior—well-balanced, satisfying, and never heavy.
Slow-Simmered Plump Red Adzuki Beans: "Silky-Sandy + Slight Whole-Bean Texture" for a Cleaner Sweetness
We select plump red adzuki beans and simmer them slowly until they reach a silky, fine "sandy" texture, while intentionally keeping some whole bean pieces for a more natural bite. The sweetness stays clean and restrained, letting the true bean fragrance come through with a comforting, gentle finish.
NZ Anchor Cream Cheese + Dairy Butter: Sweet, Savory, and Milky That "Harmonize Naturally" on the Palate
We blend in Anchor cream cheese from New Zealand along with real butter to build the dairy layer. The cream cheese adds a smooth, velvety richness with a subtle tang; the butter deepens the dairy aroma for a fuller, more lingering aftertaste. Sweet, savory, and milky harmonize effortlessly—ready to enjoy after thawing, ideal for fast breakfast service or an effortless afternoon tea.