Everything Bagels

Flour is a staple ingredient in baking, providing structure and texture. It is typically refined, which removes some nutrients and fiber. Whole grain alternatives offer more nutritional benefits.

Arrowroot flour is a gluten-free starch that aids in thickening and binding. It is minimally processed and easy to digest. Often used as a healthier alternative to cornstarch.

Fava beans are a rich source of plant-based protein and fiber. They contain essential nutrients like folate and iron. Their inclusion can enhance the nutritional profile of baked goods.

Tapioca starch is a gluten-free thickening agent derived from cassava root. It is highly processed to remove impurities. Often used in gluten-free baking for texture.

Potato starch is a refined starch used for thickening and binding. It is extracted from potatoes and is gluten-free. Commonly used in gluten-free baking for its neutral flavor.

Apple cider vinegar is known for its potential health benefits, including aiding digestion and balancing pH levels. It is made through the fermentation of apple juice. Often used in baking to enhance flavor and leavening.

Psyllium husk is a natural fiber that aids in digestion and promotes regularity. It is minimally processed and often used in gluten-free baking to improve texture. Known for its ability to absorb water and form a gel-like substance.

Chia seeds are a nutrient-dense superfood rich in omega-3 fatty acids, fiber, and protein. They are minimally processed and can absorb liquid to form a gel, enhancing texture. Often used in baking for added nutrition.

Poppy seeds add flavor and texture to baked goods. They are minimally processed and contain small amounts of nutrients. Often used as a topping for aesthetic and taste enhancement.

Baking powder is a leavening agent that helps baked goods rise. It is a combination of an acid and a base, typically sodium bicarbonate and cream of tartar. Essential for texture in many baked products.

Yeast is a microorganism used in baking to ferment and leaven dough. It is a natural ingredient that enhances flavor and texture. Commonly used in bread-making for its rising properties.

Cultured rice flour is used as a natural preservative and flavor enhancer. It is made by fermenting rice flour with beneficial bacteria. Often used in gluten-free baking for its preservative qualities.

Olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Garlic powder is a dehydrated form of garlic that adds flavor and potential health benefits. It retains some of the beneficial compounds found in fresh garlic. Used for its convenience and concentrated flavor.

Sunflower lecithin is an emulsifier derived from sunflower seeds. It is used to improve texture and shelf life in processed foods. While less concerning than other seed oils, it is still a processed additive.