About Paige's Bagels
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.
I'm so excited for you to try them!
Benefits of Sourdough Bagels
- Easier to digest: The long fermentation process helps break down gluten and starches, which many people, including those with sensitive stomachs or IBS, find gentler to eat.
- Better nutrient absorption: Natural fermentation reduces phytic acid, making it easier for your body 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 unnecessary additives.
- Steadier energy: Compared to fast-risen breads, sourdough fermentation leads to a slower rise in blood sugar, which some people with diabetes or blood sugar sensitivity prefer.
- Simple ingredients: Made with flour, water, salt, and time - nothing added that doesn't need to be there.
- Better texture and freshness: Natural fermentation helps create a crisp crust and soft center while keeping the bagels fresh without preservatives.