The secret to effortless hosting? A set-and-graze station that invites guests to build their perfect bite—no constant refilling required. Bagels deliver structure and variety, keeping appetites satisfied and the host free to mingle.
Choose your theme:
- Classic brunch: plain, sesame, everything; spreads (plain, scallion, whipped herb); smoked salmon, capers, dill, red onion, cucumbers, tomatoes.
- Savory garden: whole wheat and sea salt; hummus, whipped feta; roasted peppers, arugula, marinated olives, pickled onions.
- Sweet nook: cinnamon raisin (when in season) and plain; honey butter, jam trio, ricotta with lemon zest; fresh berries.
Quantities (per 10 guests):
- 12–14 bagels, pre-sliced
- 3–4 spreads (8–12 oz each)
- 1–2 proteins (1–1.5 lb total)
- 4–5 veggie toppings
- Fruit bowl or simple salad
- Coffee, tea, seltzer, and water
Setup and flow:
- Place plates first, then bagels, then spreads, then toppings; beverages at a separate station to reduce congestion.
- Label everything with small tent cards—name plus allergen icons. Keep a gluten-free plate and dedicated knife on a separate riser.
- Offer both knives and tongs. Keep napkins and a small discard bowl for lemon rinds and herb stems.
Timing:
- Toast in batches just before guests arrive; hold in a 250°F oven for up to 20 minutes to keep edges crisp.
- Refill from backup containers stored cold; rotate with first-in, first-out labeling.
Ambience:
- Set a light playlist, keep lighting warm, and add a vase of herbs or lemons to echo the menu.
- A brief welcome—“Build your favorite; salmon’s on the left, sweet board on the right”—empowers guests to dive in.
Order a Go Bagels Grazing Station: pre-sliced bagels, labeled spreads, garnish kits, and compostable serveware. You host. We’ll make it deliciously easy.
