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Abe's
Abe's Bagels The Parmesan 4 pack
Best recent listed price
$3.99
Checked todayPAK'nSAVE Rolleston
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Product details
- Brand
- Abe's
- Pack size
- 4pack
- Country of origin
- -
- Barcode
- 9421001850356
About this product
🧀 Rich parmesan topping for a savoury, cheesy hit ✅ No artificial colours or flavours — simple, bakery-style ingredients 🔥 Perfect toasted: chewy inside, slightly crispy outside — ideal for breakfast or sandwiches Abe's The Parmesan bagels are a 4-pack of oven-baked, parmesan-topped bagels delivering a classic chewy texture with a golden, flavourful crust. Ready to toast and top with cream cheese, avocado, smoked salmon, eggs or your favourite savoury spread, these bagels suit busy breakfasts, brunches and easy deli-style sandwiches. Packaged for convenience, they offer an authentic bagel experience with simple ingredients and bold cheesy flavour.
Ingredients
Flour (Wheat Flour, Vitamin (Folic Acid)), Water, Parmesan Cheese (4%) (Milk), Cornmeal, Bagel Blend (Wheat Flour, Barley Flour, Wheat Gluten, Enzymes), Wheat Gluten, Vinegar, Salt, Yeast, Dough Conditioner (Wheat Flour, Enzymes), Acidity Regulator (Calcium Acetate).
Allergen information
Contains: Milk, Wheat (Gluten). May contain: Sesame, Soy. Nutrient Per Serving (approx 90g) Per 100g Energy 1010 kJ 1120 kJ Protein 9.45 g 10.50 g Fat, total 1.81 g 2.01 g - Saturated <1.00 g <1.00 g - Trans <0.10 g N/A - Polyunsaturated 0.70 g N/A - Monounsaturated 0.30 g N/A Carbohydrate 44.50 g 49.40 g - Sugars 3.74 g 4.15 g Dietary fibre 2.70 g 3.00 g Sodium 317 mg 352 mg Typical pack information: Servings per pack: 4. Serving size: 90 g (approx 1 bagel). Net weight printed on pack (approx): 360 g.
Recent listings across all stores: $3.99 - $5.99
Nutrition ratings
Nutri-Score
Health Rating
Supplemental nutrition data is provided by Open Food Facts. Always check the product label before making dietary decisions.
Product details updated 5 Oct 2026. Retailer information can change; check the packaging for current product, ingredient, and allergen details.
