I like how Lenders have remained the same size. Probably the size a bagel should be.

They're good, I love the onion ones. I agree with PP they make great sandwiches too.

The are my go-to for pizza bagels. One of my kids actually commented once that he didn't realize people used them as regular bagels, he just assumed their purpose was for pizza "crust." Nobody in my house has commented on a taste change but they probably wouldn't notice since we use them the way we do.

Anonymous wrote:I didn’t realize these still existed!

Same! One of my favorite childhood lunches was a toasted onion with mayo and salami.

Not gonna lie, now craving a cinnamon raisin one.

Anonymous wrote:I didn’t realize these still existed!

Same! I ate them in my childhood in the 90s. Haven’t noticed them since. It’s a refrigerated preserved bagel that cost $2.74 for a pack of 6. What do you expect? But I looked them up out of curiosity. They have minimal sugar (2g added), not “loaded” and I’d suspect they always had about this amount.

Funny - in the 80s living in bfe we got these but the n recent decades bagels do readily available haven’t had a Lender’s since Reagan

Now I remember why I stopped buying them.

Anonymous wrote:What?! NO!!! Why would they do that those are solid bagels. Not NYC bagels but work in a pinch! Onion is amazing.

I had Lenders as a kid. Now I get Dave’s Killer Bread bagels.

haven't bought those in years!

What?! NO!!! Why would they do that those are solid bagels. Not NYC bagels but work in a pinch! Onion is amazing.

I didn’t realize these still existed!

Do people still buy these? I remember getting them in the Midwest in the 1970s, before Bruegger's (only somewhat better!) opened in our town. I can't imagine anyone with any choice opting for these.

They weren't exactly good tasting to begin with.

Has anyone else noticed they changed the recipe completely? They are now loaded with sugar and super sweet. Why do they do this?