These sourdough bagels are entirely different from a standard yeast bagel. They are light, chewy, crunchy, and end with a tang. They are made with our very own sourdough starter. The starter was created in 2020, during a very dark time. It is a rye flour-based starter that has become very happy and active – so active that it often bubbles, expands and takes over the counter it is resting on. This special starter allows the bagel dough to be naturally leavened without using commercial yeast. Many people with gluten sensitivities say that they can enjoy these bagels, no problem. Or you can enjoy our gluten-free bagels, which are now available to wholesale. The bagels are made with only a few ingredients: organic and non-organic bread flour and rye flour (all are non-GMO and regionally sourced or locally sourced), water, and sea salt. All the bagels are dairy free and vegan. Have you tried our three new bagels yet: pumpernickel caraway everything, cinnamon raisin and whole wheat?