The Rustik Oven Sourdough Bagels

Thiamin mononitrate is a synthetic form of vitamin B1 used to fortify foods. It is essential for energy metabolism and nerve function. Fortification helps prevent deficiencies in populations with limited dietary diversity.

Riboflavin, or vitamin B2, is crucial for energy production and cellular function. It is often added to foods to ensure adequate intake. It supports skin health and red blood cell production.

Sourdough is a fermented dough that can improve digestibility and nutrient absorption. The fermentation process can reduce phytic acid, enhancing mineral bioavailability. It also contributes to a unique flavor profile.

Sesame seeds are a nutrient-dense whole food rich in healthy fats, protein, and minerals. They provide antioxidants and may support heart health. Their inclusion adds nutritional value and texture.

Malted barley flour is used to enhance flavor and aid in fermentation. It is minimally processed and adds a slight sweetness to baked goods. It does not significantly impact health positively or negatively.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Salt is used as a seasoning and preservative in foods. It is essential for maintaining fluid balance and nerve function. Excessive intake can lead to hypertension and cardiovascular issues.

Cornmeal is a ground grain product used for texture and flavor. It is a source of carbohydrates and provides some fiber. It is minimally processed and generally considered a neutral ingredient.

Enzymes are used in baking to improve dough texture and volume. They are naturally occurring proteins that facilitate biochemical reactions. Their use is common in bread-making and does not pose health risks.

Lactic acid is a naturally occurring acid used to enhance flavor and preserve foods. It is produced through fermentation and is generally recognized as safe. It contributes to the tangy taste of sourdough.

Sesame oil is a plant-based oil used for flavor and texture. It contains healthy fats but is not as beneficial as whole seeds. It is minimally processed and adds a nutty flavor to foods.

Refined grain flour stripped of bran and germ.

Calcium propionate is a preservative used to inhibit mold growth in baked goods. It is a synthetic additive that can cause digestive discomfort in sensitive individuals. Its use is common in processed foods to extend shelf life.