Bagels
FresH.DaIly
Breakfast & Lunch
Explore our bagels, ingredients, and the benefits of sourdough. From baking techniques to nutritional insights, this is the place to learn more about what makes our bagels special.
baked Fresh Daily
Baked with love, bringing you the authentic taste of TN Bagels. Every batch is made with care, using the finest ingredients to ensure a perfect balance of texture and flavor. From classic favorites to unique creations, our bagels are crafted to bring joy to every bite.
Latest Blog Post
The Best Breakfast in Morristown, TN: What Locals Are Actually Eating
The short version: Morristown has solid breakfast options, but if you want something made from scratch — with real ingredients,…
A Taste of Tradition :The Art of Sourdough Bagel
In a warm kitchen where tradition blends with careful preparation, ingredients come together to create sourdough bagels that nourish both…
Health Benefits of Sourdough Bagels
Sourdough bagels are more than just a delicious breakfast treat—they also offer health benefits. The fermentation process makes the grains…
Everything You Need to Know
We know you have questions, and we’re here to answer them! From what makes our sourdough bagels special to the best way to
store and enjoy them, this section covers everything you need to know. Explore our FAQs and get the inside scoop on our fresh,
handcrafted bagels.
What makes your bagels different from others?
We mix and bake our bagels using only the finest ingredients daily using unbleached, non bromated flour with a sourdough recipe.
Are sourdough bagels easier to digest?
Sourdough bagels are often considered easier to digest compared to regular bagels due to the fermentation process involved in making sourdough. Here’s why:
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Breakdown of Gluten: Sourdough is made with a natural starter—a mix of flour, water, wild yeast, and lactic acid bacteria—that ferments over time. During this fermentation, the bacteria and yeast partially break down the proteins in the flour, including gluten. For people who are sensitive to gluten (but not celiac), this pre-digestion can make sourdough bagels gentler on the stomach.
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Reduced Phytic Acid: The fermentation process also reduces phytic acid, an “anti-nutrient” found in grains that can bind to minerals like iron, calcium, and magnesium, making them harder for your body to absorb. Lower phytic acid levels mean your digestive system can more easily access these nutrients, improving overall digestion.
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Improved Starch Digestion: The long fermentation breaks down complex carbohydrates (starches) into simpler sugars. This means your body has less work to do to process them, which can reduce bloating or discomfort compared to bagels made with commercial yeast and shorter rise times.
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Gut-Friendly Bacteria: The lactic acid bacteria in sourdough produce compounds like organic acids, which may support a healthy gut microbiome. This can aid digestion and reduce inflammation in the digestive tract.
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Lower FODMAPs: For some people with irritable bowel syndrome (IBS) or similar issues, sourdough fermentation can lower levels of FODMAPs (fermentable sugars that can cause gas and bloating), making it easier to tolerate than non-fermented bread.
What makes sourdough bagels different?
Sourdough bagels differ from other bagels primarily in their ingredients, preparation process, flavor, and texture. Here’s a breakdown of what sets them apart:
1. Leavening Agent: Sourdough Starter vs. Commercial Yeast
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Sourdough Bagels: Made with a natural sourdough starter—a fermented mix of flour, water, wild yeast, and lactic acid bacteria. This starter replaces commercial yeast and requires a longer fermentation time (often 12-24 hours or more).
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Other Bagels: Typically use commercial yeast (like active dry or instant yeast) for a faster rise, usually taking just a couple of hours. Some may even skip fermentation entirely beyond a quick proof.
Impact: The sourdough method gives bagels a slower, more complex fermentation, affecting flavor and digestibility (as I explained earlier).
2. Fermentation Process
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Sourdough Bagels: The long fermentation breaks down gluten, starches, and phytic acid, creating a tangier taste and a potentially easier-to-digest product.
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Other Bagels: Shorter rise times mean less breakdown of these components, resulting in a simpler flavor and denser structure.
Impact: Sourdough bagels often feel lighter on the stomach and have a more pronounced, nuanced taste.
Can | place a large order for an event?
Yes, see our catering menu or give us a call.
Do you offer delivery or takeout?
We have both. You can place an order on our website for pickup and either pick up in our shop or at our convenient pickup window!