Livingston Bagels isn't just cutting its bagels in half, it has also found a way to slash prices.

The escalating cost of flour drives competitors to charge more, however, the Livingston shop says its costs have leveled off. Owner David Snyder says the amount of flour he uses for bagels, desserts and bread gives him leverage with vendors to get a better price.

"If it went any higher, we'd stop selling bagels," says Snyder.

Customers appreciate Snyder passing along the savings.

"It adds up," says Kieran Brennan. "Four weeks is five bucks!"