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Chris Stentz @chrisstentz.bsky.social · 23/09/2025

Sourdough everything bagels 🥯! When I found out that Salt 'n Sanity had a low fodmap everything bagel seasoning, I had to try it. For 12 behgs, 450g water, 20g kosher salt, 40g sugar, 200g starter, 900g bread flour

Living with irritable bowel syndrome sucks, but it was FAR worse before the VA hospital found and put me on the low FODMAP diet. Sadly, the diet calls for the elimination or moderation of many plants (some so moderated that you may as well not buy it anymore). Luckily for me, I found that I tolerate sourdough well enough (wish I found it sooner, like a lot sooner), and many others who are prescribed this diet started businesses to recreate some of the plant-based foods we lost

After mixing the ingredients thoroughly, let the dough rise. Then, you can put it in the fridge or move on to cutting into 12 pieces and shaping into hoops. Let the hoops rise on parchment paper so that you can peel them off. Boil them in water with barley malt, one minute per side. Put the wet bagels on parchment paper-lined sheet pan

Preheat oven to 450f. Top your wet bagels. Oven them for about 20min or so.

If they burn too much on the bottom, they could stick to the parchment paper. You could try corn dust. Wait maybe an hour to let the crumb set before slicing. Slice and freeze in a container or freezer bag. Toast them from frozen when you want one.