30+ Delicious Friday Sourdough Recipes for a Perfect Weekend

Sourdough bread, with its distinctive tang and delightful chew, is the perfect addition to any meal.

Whether you’re a seasoned baker or just beginning to explore the world of sourdough, Friday is the ideal day to embrace the joy of creating and enjoying freshly baked bread.

The weekend is a time to unwind, share meals with family and friends, and indulge in something homemade and comforting.

In this blog, we’ve compiled 30+ Friday sourdough recipes that will take your baking skills to the next level.

From classic sourdough loaves to creative twists like sourdough pizza, bagels, and focaccia, these recipes will bring a burst of flavor to your Friday night or weekend brunch.

So, roll up your sleeves and prepare to immerse yourself in the satisfying world of sourdough baking!

30+ Delicious Friday Sourdough Recipes for a Perfect Weekend

Whether you’re preparing a hearty loaf of sourdough for dinner, crafting crispy focaccia to serve as a side, or indulging in a sourdough pizza for a cozy Friday night meal, these 30+ recipes will ensure your sourdough journey is full of flavor and satisfaction.

With a variety of options for every taste, there’s something here to excite everyone.

Baking sourdough at home not only enhances your meals but also brings the joy of homemade bread into your kitchen.

So, grab your starter and get ready to bake your way to a memorable Friday meal!

Classic Sourdough Bread

Sourdough bread is a timeless favorite with its chewy crust, tangy flavor, and soft crumb. This classic recipe is perfect for starting your weekend with fresh-baked goodness. Whether you’re enjoying it with butter, jam, or as a base for your favorite sandwich, this recipe ensures success every time.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350ml water
• 100g active sourdough starter
• 10g salt

Instructions:

1. Mix the Dough: Combine all ingredients except salt in a large bowl. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
2. Add Salt: Sprinkle the salt over the dough and knead it into the mixture.
3. Bulk Fermentation: Cover the dough and let it ferment at room temperature for 4–6 hours, performing stretch-and-folds every 30 minutes during the first 2 hours.
4. Shape the Dough: Turn the dough out onto a floured surface. Shape it into a round or oval loaf. Place it into a floured proofing basket or bowl.
5. Final Proof: Cover and refrigerate overnight or let proof at room temperature for 1–2 hours until slightly puffy.
6. Bake: Preheat the oven to 230°C (450°F) with a Dutch oven inside. Transfer the dough to the hot Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake for another 20–25 minutes until golden brown.
7. Cool: Let the bread cool completely on a wire rack before slicing.

This classic sourdough bread recipe delivers a crusty exterior and soft, airy interior. It’s a reliable base for sandwiches or a simple snack with olive oil. Perfect for casual or gourmet meals, it’s a staple you’ll return to every Friday.

Sourdough Cinnamon Raisin Swirl

Indulge your sweet tooth with this sourdough cinnamon raisin swirl bread. The tanginess of the sourdough complements the warm cinnamon and sweet raisins, creating a delightful twist perfect for breakfast or dessert.

Ingredients:

• 500g bread flour
• 100g sourdough starter
• 250ml water
• 50g sugar
• 10g salt
• 1 tsp cinnamon
• 100g raisins

Cinnamon Swirl Mixture:

• 50g butter (softened)
• 50g sugar
• 2 tsp ground cinnamon

Instructions:

1. Prepare Dough: Mix flour, starter, water, sugar, and salt in a bowl. Knead until smooth. Cover and let rest for 30 minutes.
2. Bulk Fermentation: Add raisins and knead until incorporated. Let the dough rise for 4–6 hours, folding every 30 minutes for the first 2 hours.
3. Roll and Fill: Roll the dough into a rectangle. Spread the softened butter and sprinkle with the cinnamon-sugar mixture. Roll tightly into a log.
4. Final Proof: Place the dough in a greased loaf pan and cover. Let rise at room temperature for 1–2 hours until slightly puffy.
5. Bake: Preheat the oven to 190°C (375°F). Bake the loaf for 35–40 minutes until golden brown.
6. Cool: Allow the bread to cool completely before slicing to reveal the swirl.

This sourdough cinnamon raisin swirl bread is as stunning as it is delicious. The sweet, spiced flavor makes every bite a treat, making your Fridays a bit more special. Serve with cream cheese or enjoy it toasted with butter.

Garlic and Herb Sourdough Focaccia

This garlic and herb sourdough focaccia elevates your Friday meals with its savory flavor and soft, airy texture. Topped with fresh herbs and olive oil, it’s the perfect accompaniment to soups, salads, or as a snack on its own.

Ingredients:

• 500g bread flour
• 100g active sourdough starter
• 350ml water
• 10g salt
• 50ml olive oil
• 3 cloves garlic (minced)
• Fresh rosemary and thyme

Instructions:

1. Mix Dough: Combine flour, starter, water, and salt in a bowl. Mix until a sticky dough forms. Cover and let rest for 30 minutes.
2. Bulk Fermentation: Perform stretch-and-folds every 30 minutes for the first 2 hours of a 4-hour fermentation.
3. Prepare Pan: Grease a baking tray with olive oil. Transfer the dough to the tray, stretching it to fit. Let rest for 1–2 hours until bubbly.
4. Top and Bake: Preheat the oven to 220°C (425°F). Press garlic, rosemary, and thyme into the dough. Drizzle with olive oil and sprinkle with salt. Bake for 20–25 minutes until golden.
5. Cool: Allow the focaccia to cool slightly before serving.

This garlic and herb sourdough focaccia is a crowd-pleaser with its rich flavors and tender texture. It’s versatile enough to accompany any dish or to enjoy as a snack. A perfect addition to your sourdough repertoire for Fridays!

Sourdough Chocolate Chip Banana Bread

Sourdough chocolate chip banana bread takes the classic recipe to a whole new level. The subtle tanginess of the sourdough starter perfectly complements the sweet banana and rich chocolate flavors. This moist and decadent bread is ideal for breakfast, dessert, or a cozy Friday treat.

Ingredients:

• 200g ripe bananas (about 2 medium)
• 100g active sourdough starter
• 75g unsalted butter (melted)
• 100g sugar
• 2 large eggs
• 1 tsp vanilla extract
• 200g all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 100g chocolate chips

Instructions:

1. Preheat Oven: Preheat your oven to 175°C (350°F). Grease and line a loaf pan.
2. Mix Wet Ingredients: Mash the bananas in a bowl. Add the sourdough starter, melted butter, sugar, eggs, and vanilla. Mix until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture.
4. Add Chocolate Chips: Fold in the chocolate chips, ensuring even distribution.
5. Bake: Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This sourdough chocolate chip banana bread is a delightful way to enjoy the weekend. It’s soft, sweet, and has just the right balance of tangy and chocolaty goodness. Pair it with your morning coffee or as an after-dinner dessert for a perfect Friday indulgence.

Sourdough Everything Bagel Bread

Combine the flavors of your favorite bagel with the tangy charm of sourdough in this everything bagel bread. It’s an easy-to-make loaf packed with bold, savory seasoning that makes an excellent choice for sandwiches or toasted with cream cheese.

Ingredients:

• 500g bread flour
• 100g sourdough starter
• 300ml water
• 10g salt
• 2 tbsp everything bagel seasoning

Instructions:

1. Mix Dough: Combine flour, starter, water, and salt in a large bowl. Mix until no dry flour remains. Cover and let rest for 30 minutes.
2. Bulk Fermentation: Stretch and fold the dough every 30 minutes for the first 2 hours of a 4-hour fermentation.
3. Shape and Proof: Shape the dough into a loaf and place it into a floured proofing basket. Cover and refrigerate overnight or proof at room temperature for 2 hours.
4. Preheat Oven: Preheat the oven to 230°C (450°F) with a Dutch oven inside.
5. Bake: Transfer the dough to the preheated Dutch oven, score the top, and sprinkle everything bagel seasoning generously. Bake covered for 20 minutes, then uncover and bake for another 20–25 minutes.
6. Cool: Let the bread cool completely before slicing.

This sourdough everything bagel bread is a savory masterpiece that will elevate your sandwich game or stand alone as a flavorful snack. Perfect for Fridays, this loaf offers the best of two worlds: bagel and sourdough.

Cheddar Jalapeño Sourdough Bread

Bring a little spice to your Friday with this cheddar jalapeño sourdough bread. This loaf is loaded with sharp cheddar cheese and diced jalapeños, making it a bold and flavorful choice for chili night, sandwiches, or a snack.

Ingredients:

• 500g bread flour
• 100g sourdough starter
• 300ml water
• 10g salt
• 150g shredded cheddar cheese
• 2–3 jalapeños (diced, seeds removed for less heat)

Instructions:

1. Mix Dough: Combine flour, starter, water, and salt in a large bowl. Mix until just combined. Cover and rest for 30 minutes.
2. Add Mix-Ins: Incorporate the cheddar cheese and diced jalapeños into the dough during the first stretch-and-fold.
3. Bulk Fermentation: Let the dough ferment for 4–6 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
4. Shape and Proof: Shape the dough into a round loaf. Place in a floured proofing basket, cover, and refrigerate overnight or let proof for 2 hours at room temperature.
5. Preheat Oven: Preheat the oven to 230°C (450°F) with a Dutch oven inside.
6. Bake: Transfer the dough to the Dutch oven, score, and bake covered for 20 minutes. Remove the lid and bake for another 20–25 minutes until golden.
7. Cool: Cool completely before slicing.

This cheddar jalapeño sourdough bread is a fantastic way to add some zest to your Friday table. The gooey cheese and mild spice create a loaf that’s hearty, satisfying, and full of personality. Pair it with soups, stews, or enjoy it on its own!

Rosemary Olive Sourdough Bread

Rosemary and olives are a match made in heaven. This rosemary olive sourdough bread is fragrant with fresh herbs and briny olives, creating a savory loaf that pairs perfectly with Mediterranean dishes, soups, or cheese platters. The deep, earthy flavor of the rosemary combined with the saltiness of the olives adds a wonderful depth to the tangy sourdough.

Ingredients:

• 500g bread flour
• 100g sourdough starter
• 350ml water
• 10g salt
• 2 tbsp fresh rosemary (chopped)
• 100g green olives (pitted and chopped)
• 1 tbsp olive oil

Instructions:

1. Mix Dough: Combine flour, sourdough starter, water, and salt in a large bowl. Stir until a sticky dough forms. Cover and let rest for 30 minutes.
2. Incorporate Add-Ins: After resting, fold in the rosemary and chopped olives into the dough. Let it rest for another 30 minutes.
3. Bulk Fermentation: Let the dough ferment for 4-6 hours, folding the dough every 30 minutes for the first 2 hours.
4. Shape the Dough: Turn the dough out onto a floured surface and shape it into a round or oval loaf.
5. Proof: Place the dough into a floured proofing basket. Cover and let it proof for 1-2 hours or refrigerate overnight.
6. Bake: Preheat the oven to 230°C (450°F) with a Dutch oven inside. Place the dough in the preheated Dutch oven, score the top, and bake for 20 minutes covered. Remove the lid and bake for another 20-25 minutes until golden brown.
7. Cool: Cool the bread completely on a wire rack before slicing.

This rosemary olive sourdough bread is packed with savory goodness. The fragrant rosemary and the tang of olives make every slice a flavorful experience. It’s perfect for your Friday night charcuterie boards or as a complement to a hearty soup or pasta.

Sourdough Pizza Dough

This sourdough pizza dough brings a deliciously tangy twist to your pizza nights. With its chewy texture and slight sourness, it creates the perfect base for all your favorite toppings. It’s easy to prepare and makes a fantastic homemade pizza for a fun Friday night meal.

Ingredients:

• 400g bread flour
• 100g sourdough starter
• 250ml water
• 10g salt
• 1 tbsp olive oil
• 1 tsp sugar

Instructions:

1. Mix Dough: In a bowl, combine flour, sourdough starter, water, salt, olive oil, and sugar. Stir to form a rough dough.
2. Knead: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
3. Bulk Fermentation: Let the dough rest in a covered bowl for 4-6 hours, or refrigerate it overnight for a longer fermentation.
4. Shape the Dough: Punch the dough down and divide it into 2 portions for large pizzas or more for smaller ones. Roll each portion into a thin, round base.
5. Preheat Oven: Preheat your oven to its highest setting (250°C / 475°F). If using a pizza stone, allow it to heat for 30 minutes.
6. Top and Bake: Add your desired toppings to the dough and bake for 10-12 minutes until the crust is golden and the cheese is bubbling.
7. Serve: Slice and enjoy your delicious homemade pizza.

This sourdough pizza dough adds depth and flavor to your pizza, making it a great way to end the week. The tanginess from the starter enhances the toppings and crust, resulting in a delightful pizza experience. Customize with your favorite toppings for a fantastic Friday night meal.

Sourdough Dinner Rolls

Sourdough dinner rolls are soft, buttery, and perfect for any meal. These fluffy rolls have a delicate tang, and their golden-brown crust makes them a gorgeous addition to your Friday dinner table. Ideal for serving with soups, stews, or alongside your main course, these rolls are a simple yet impressive way to elevate your meal.

Ingredients:

• 500g bread flour
• 100g sourdough starter
• 300ml water
• 10g salt
• 50g unsalted butter (softened)
• 1 tbsp honey

Instructions:

1. Mix Dough: In a large bowl, combine flour, sourdough starter, water, and salt. Stir until a sticky dough forms.
2. Knead: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
3. Add Butter and Honey: Add softened butter and honey to the dough and knead until incorporated.
4. Bulk Fermentation: Cover the dough and let it rise for 4-6 hours at room temperature, or refrigerate overnight for a slower rise.
5. Shape Rolls: Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball and place them in a greased 9×13-inch baking dish.
6. Proof: Cover the dish and let the rolls rise for 1-2 hours or until they are puffy and doubled in size.
7. Bake: Preheat the oven to 180°C (350°F). Bake the rolls for 20-25 minutes until golden brown.
8. Cool: Brush the rolls with melted butter and let them cool slightly before serving.

These sourdough dinner rolls are incredibly soft and flavorful, making them the perfect addition to any meal. The buttery texture and slight tang from the sourdough create a melt-in-your-mouth experience. Serve them fresh out of the oven for a truly memorable Friday dinner.

Garlic Herb Sourdough Bread

This garlic herb sourdough bread is bursting with the fragrant flavors of garlic and fresh herbs. The earthy, savory taste pairs perfectly with hearty soups, stews, and Mediterranean dishes. The crunchy crust and tender crumb make this loaf a delightful addition to any meal, and it’s the perfect bread to enjoy on a cozy Friday night.

Ingredients:

• 500g bread flour
• 100g sourdough starter
• 350ml water
• 10g salt
• 2 tbsp olive oil
• 4 cloves garlic (minced)
• 1 tbsp fresh thyme (chopped)
• 1 tbsp fresh rosemary (chopped)

Instructions:

1. Mix Dough: In a large mixing bowl, combine the flour, sourdough starter, water, and salt. Mix until a rough dough forms.
2. Add Garlic and Herbs: Add the minced garlic, thyme, and rosemary to the dough. Knead for about 8–10 minutes until the dough is smooth and elastic.
3. Bulk Fermentation: Cover the dough and allow it to ferment at room temperature for 4–6 hours. Perform stretch-and-folds every 30 minutes during the first 2 hours.
4. Shape and Proof: Shape the dough into a round or oval loaf and place it in a floured proofing basket. Cover and refrigerate overnight, or let it proof for 2 hours at room temperature.
5. Preheat Oven: Preheat your oven to 230°C (450°F), placing a Dutch oven inside to heat.
6. Bake: Once the oven is preheated, carefully transfer the dough to the hot Dutch oven, score the top, and bake for 20 minutes with the lid on. Then, remove the lid and bake for another 20-25 minutes until golden brown.
7. Cool: Allow the bread to cool completely on a wire rack before slicing.

The garlic and herb infusion in this sourdough bread will make your Friday meal extra special. It’s aromatic, flavorful, and the perfect accompaniment to savory dishes. Whether you pair it with a bowl of soup or enjoy it with butter, this garlic herb sourdough is sure to impress.

Sourdough Cinnamon Rolls

These sourdough cinnamon rolls are a delightful twist on a classic treat, with the tang of sourdough enhancing the sweetness of the cinnamon filling. The soft, gooey rolls are topped with a rich icing that adds a touch of sweetness to each bite. Perfect for a Friday morning breakfast or a special dessert, these rolls are both comforting and indulgent.

Ingredients:
For the dough:

• 500g bread flour
• 100g sourdough starter
• 250ml whole milk
• 75g unsalted butter (melted)
• 50g sugar
• 10g salt
• 1 egg
• 1 tsp vanilla extract

For the filling:

• 100g brown sugar
• 2 tbsp cinnamon
• 50g unsalted butter (softened)

For the icing:

• 100g powdered sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

1. Make Dough: In a large bowl, combine flour, sourdough starter, milk, melted butter, sugar, salt, egg, and vanilla. Stir to form a dough and knead for about 8 minutes until smooth.
2. Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-6 hours, or refrigerate overnight.
3. Shape Rolls: Once the dough has fermented, punch it down and roll it into a 12-inch by 18-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle with brown sugar and cinnamon. Roll the dough tightly into a log and cut it into 12 equal pieces.
4. Proof: Place the rolls in a greased baking pan and cover. Let the rolls rise for 1-2 hours at room temperature.
5. Preheat Oven: Preheat the oven to 180°C (350°F).
6. Bake: Bake the cinnamon rolls for 20-25 minutes, or until golden brown.
7. Make Icing: While the rolls bake, whisk together the powdered sugar, milk, and vanilla to make the icing.
8. Serve: Drizzle the icing over the warm rolls before serving.

These sourdough cinnamon rolls are an absolute treat. The slightly tangy sourdough dough, paired with the sweet and spicy filling, creates a perfect balance of flavors. Whether you’re enjoying them for breakfast or as a dessert, they’re a fantastic way to kick off the weekend.

Sourdough Pretzels

These homemade sourdough pretzels are chewy, salty, and perfectly golden brown. The sourdough starter gives them a slight tang that enhances their flavor. You’ll love their soft, pillowy inside and crispy, salty crust. Serve them with mustard or cheese sauce for an irresistible Friday snack or appetizer.

Ingredients:

• 500g bread flour
• 100g sourdough starter
• 250ml water
• 10g salt
• 1 tbsp sugar
• 1 tsp baking soda (for boiling)
• Coarse salt (for topping)

Instructions:

1. Mix Dough: In a large bowl, combine bread flour, sourdough starter, water, salt, and sugar. Stir until a dough forms. Knead for 8-10 minutes until smooth.
2. Bulk Fermentation: Cover the dough and let it rise for 4-6 hours, or refrigerate overnight.
3. Shape Pretzels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope and shape it into a pretzel.
4. Boil Pretzels: Bring a large pot of water to a boil and add baking soda. Gently drop the pretzels into the water, one at a time, and boil for 30 seconds.
5. Preheat Oven: Preheat your oven to 220°C (425°F).
6. Bake Pretzels: Place the boiled pretzels on a baking sheet lined with parchment paper. Sprinkle with coarse salt. Bake for 15-20 minutes until golden brown.
7. Cool and Serve: Let the pretzels cool for a few minutes before serving with your favorite dipping sauce.

These sourdough pretzels are a fun and flavorful way to enjoy sourdough in a savory form. With a perfect balance of chewiness and crunch, they are perfect for snacking or sharing with friends. Serve them with mustard or cheese for an unforgettable Friday treat.

Sourdough Focaccia with Rosemary and Sea Salt

This classic Italian focaccia is elevated with the tang of sourdough, providing a deliciously soft and airy crumb. Topped with fragrant rosemary and a sprinkle of sea salt, it’s a bread that’s perfect as an appetizer, side dish, or even as a base for sandwiches. The crust is golden and crisp, making each bite a satisfying experience.

Ingredients:

• 500g bread flour
• 100g sourdough starter
• 350ml water
• 10g salt
• 50ml olive oil (plus extra for drizzling)
• 1 tbsp fresh rosemary (chopped)
• 1 tsp sea salt

Instructions:

1. Prepare the Dough: In a large bowl, combine the bread flour, sourdough starter, water, and salt. Mix until a rough dough forms, then knead for about 10 minutes until smooth.
2. Bulk Fermentation: Cover the dough and let it rise for 4-6 hours at room temperature, or refrigerate it overnight.
3. Shape the Focaccia: Once the dough has fermented, punch it down and turn it out onto an oiled baking sheet. Stretch the dough to fit the pan, then cover and let it rise for 1-2 hours.
4. Add Toppings: Preheat the oven to 220°C (430°F). Once the dough has risen, use your fingers to dimple the surface of the dough. Drizzle olive oil over the top and sprinkle with rosemary and sea salt.
5. Bake: Bake for 20-25 minutes or until golden brown and crisp on the edges.
6. Cool and Serve: Allow the focaccia to cool slightly before slicing and serving.

Sourdough focaccia is a perfect blend of rich olive oil, fragrant rosemary, and the tangy depth of sourdough. It’s a great bread to serve as a side with salads or soups, or enjoy on its own with a drizzle of balsamic vinegar. You’ll find it’s hard to resist coming back for a second (or third) slice!

Sourdough Pizza Dough

This sourdough pizza dough recipe creates a crisp yet chewy crust with the perfect balance of flavor. The natural fermentation process of the sourdough gives the dough a subtle tang, adding a new dimension to your favorite pizza toppings. This recipe is a fantastic way to use your sourdough starter for pizza night on a Friday.

Ingredients:

• 500g bread flour
• 100g sourdough starter
• 300ml water
• 10g salt
• 1 tbsp olive oil

Instructions:

1. Make the Dough: In a mixing bowl, combine the bread flour, sourdough starter, water, salt, and olive oil. Mix until it forms a sticky dough.
2. Knead: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
3. Bulk Fermentation: Place the dough in a lightly oiled bowl, cover, and allow it to rise for 4-6 hours at room temperature, or refrigerate it overnight for a more intense flavor.
4. Shape the Dough: Preheat the oven to 250°C (475°F). Punch down the dough, divide it into two portions, and roll each into a round pizza shape on a floured surface.
5. Top and Bake: Add your favorite pizza toppings to the dough. Transfer the pizzas onto a baking sheet or pizza stone and bake for 10-12 minutes until the crust is golden and crispy.
6. Serve: Slice and enjoy your delicious homemade sourdough pizza.

This sourdough pizza dough recipe transforms your pizza night into something special. The tangy flavor of the sourdough starter combined with a crisp, chewy crust creates a delightful base for all your favorite pizza toppings. The best part? It’s so simple to make, and the result is always worth the wait!

Sourdough Bagels

These homemade sourdough bagels are chewy with a slight tang, making them a perfect breakfast treat or snack. The sourdough starter adds an extra depth of flavor to the traditional bagel, and their golden, shiny crust is achieved by boiling the bagels before baking. Enjoy them toasted with your favorite spread or use them for delicious sandwiches.

Ingredients:

• 500g bread flour
• 100g sourdough starter
• 250ml warm water
• 10g salt
• 1 tbsp sugar
• 2 tbsp malt syrup (or honey)
• 1 tsp baking soda (for boiling)

Instructions:

1. Make Dough: In a bowl, combine the bread flour, sourdough starter, water, salt, and sugar. Mix to form a dough, then knead for 8-10 minutes until smooth.
2. Bulk Fermentation: Cover the dough and allow it to rise for 4-6 hours, or refrigerate overnight.
3. Shape the Bagels: Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball, then poke a hole in the center to form the bagel shape.
4. Boil the Bagels: Bring a large pot of water to a boil and add the baking soda and malt syrup. Carefully drop the bagels into the water, boiling them for 1-2 minutes on each side.
5. Preheat Oven: Preheat your oven to 220°C (430°F).
6. Bake: Place the boiled bagels on a parchment-lined baking sheet and bake for 20-25 minutes, until golden brown.
7. Cool and Serve: Let the bagels cool slightly before slicing and serving with your favorite toppings.

Homemade sourdough bagels bring a new level of flavor to your breakfast or lunch. The tangy sourdough base combined with the chewy texture and crisp crust makes these bagels irresistible. They’re perfect for toasting, sandwich-making, or simply enjoying with butter or cream cheese.

Note: More recipes are coming soon!