08/17/2026
Real sourdough sits around 54 on the glycemic index. Regular white bread is closer to 70.
That leaves white bread sitting at a HIGH glycemic index with sourdough coming in at a MEDIUM
*the glycemix index scale ranks how fast and how much a carbohydrate-containing food raises your blood glucose level compared to pure glucose
So how does the sourdough process lower the glycemic index of our pretzels?
During fermentation, wild yeast and bacteria produce lactic acid and acetic acid as they work. Those acids slow down how fast your stomach breaks the starch apart, so glucose reaches your bloodstream gradually instead of all at once
Fermentation also physically changes the structure of the starch itself, making it harder for digestive enzymes to tear through quickly. Slower absorption
Clinical research comparing sourdough to regular bread consistently shows a smaller, slower rise in blood sugar with real sourdough (so eat up! 😝😉)
Just be cautious when buying sourdough products from the grocery store. A lot of what gets sold as sourdough isn't fermented long enough to get any of this benefit, some of it isn't fermented with a real starter at all, it's regular yeast bread with a little vinegar added for the tang
We make pretzels for people who care!
