Exopolysaccharides (EPS) produced by bacteria of the Lactobacillus genus are characterized by beneficial health-promoting properties owing to which EPS can be used as functional food ingredients. However, their utilization on an industrial scale is made difficult by high costs of their production and low productivity. A way to increase the prospect of utilizing EPS in food technology is to properly select strains that are efficient in the synthesis thereof. The objective of the research study was to select Lactobacillus strains capable of efficiently synthesizing EPS both in the form of slime and capsular polysaccharides. Based on the macro- and microscopic analyses, three Lactobacillus rhamnosus strains (LOCK 0943, ŁOCK 0935, and OM-1) were selected from among 58 lactobacilli strains; they had the most beneficial properties to impact the rheology of the culture medium. The study showed that those strains could be an effective tool in the production of bacterial exopolysaccharides. The tested bacteria synthesized 68 to 137 mg/L of EPS depending on the type of carbon source. Thus, the composition of the culture medium is one of the factors to determine the efficiency of EPS synthesis by Lactobacillus bacteria.