Sourdough Bagels

Chewy, golden, and naturally fermented bagels, perfect for breakfast or lunch sandwiches

Chewy, golden, and naturally fermented bagels — believed to have originated in Poland in the 1600s — were once gifted to new mothers as symbols of good luck.

My sourdough version honors that tradition with simple ingredients, deep flavor, and the perfect balance of chew and crust you expect from a bakery-style bagel. Perfect toasted, smeared with cream cheese, or just warm from the oven.

Many of my followers have tried my recipe and love how simple and effective it is.

Get the full recipe for free in the blog and read the reviews. Paid subscribers get premium content below

Paid subscribers, below you will find:

- Details on where I source the ingredients from
-Advice on making these in bulk
-Pricing and profit calculations and considerations.

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