Sourdough bagel recipe

Chewy. Glossy. Better than store-bought and you’ll never shut up about it.

These bagels have that proper pull, that shiny crust, that “wait, YOU made these?” energy. Crisp on the outside, fluffy-chewy on the inside, and sturdy enough to hold an irresponsible amount of cream cheese.

Yes, they’re boiled. Yes, they’re worth it. And no, you don’t need to be a sourdough martyr to pull them off.

Make them plain, everything, cinnamon sugar, or whatever mood you’re in. Once you do, grocery store bagels will feel deeply offensive.

✨ Step-by-step and very doable

✨ Naturally leavened

✨ Free because everyone deserves elite bagels