Born from a love of bagels, long runs, and real food.
Paige's Bagels started at business school at Kellogg, as a side project fueled by a love of bagels, long runs, and the challenge of finding food that actually felt good to eat.
As a runner with chronic stomach issues, I spent years avoiding foods I loved — bagels included. That changed when I started baking sourdough and realized how much better it worked for my body. One experiment turned into another, and eventually, sourdough bagels became the thing I couldn't stop making (or sharing).
The goal is simple: bagels that are worth waking up for — naturally fermented, thoughtfully made, with a crisp crust, soft center, and nothing added that doesn't need to be there.
Bagels that are worth waking up for — naturally fermented, thoughtfully made, and nothing added that doesn't need to be there.
Benefits of Sourdough Bagels
Easier to Digest
Long fermentation breaks down gluten and starches, making it gentler on sensitive stomachs and IBS.
Better Nutrient Absorption
Natural fermentation reduces phytic acid, making it easier to absorb minerals like iron and magnesium.
Naturally Fermented, No Shortcuts
Sourdough relies on time rather than commercial yeast, creating better flavor and texture without additives.
Steadier Energy
Sourdough fermentation leads to a slower rise in blood sugar compared to fast-risen breads.
Simple Ingredients
Made with flour, water, salt, and time — nothing added that doesn't need to be there.
Better Texture & Freshness
Natural fermentation creates a crisp crust and soft center while keeping bagels fresh without preservatives.
