13 Addictive Everything Bagel Sourdough Breads You Can’t Stop Eating

You know that warm, irresistible scent when a bakery opens in the morning? Picture that, but with the tang and depth of sourdough and the bold crunch of everything bagel seasoning. These Everything Bagel Sourdough breads give you that bagel-topping crunch on chewy, fermented loaves. You’ll find loaves, rolls, twists, and easy weeknight bakes made around a lively sourdough starter.

Everything Bagel Sourdough is front and center in every recipe. Some versions are classic hearth loaves. Others are enriched rolls, cheesy twists, or no-knead weekday loaves. You’ll get clear ingredient lists, step-by-step instructions, and serving ideas. Whether you’re new to sourdough or feeding a crowd, there’s a recipe here that fits your schedule and taste. Pin the ones you love and try one this week — your kitchen will smell irresistible.

1. Classic Everything Bagel Sourdough Loaf

This classic Everything Bagel Sourdough loaf balances a tangy, fermented crumb with a crisp, seasoned crust. The everything bagel seasoning gives toasted sesame, poppy, and garlic flavor. It’s great for sandwiches and toasting for morning breakfasts. You’ll love the chewy interior and crunchy top. The aroma is nutty, garlicky, and slightly sour.

Ingredients

• Prep time: 30 minutes active, plus 12–16 hours bulk ferment
• Bake time: 35–40 minutes
• 3 cups (360 g) bread flour
• 1 cup (120 g) whole wheat flour
• 1 1/4 cups (300 g) water, room temperature
• 3/4 cup (180 g) active sourdough starter (100% hydration)
• 2 tsp (10 g) fine sea salt
• 1 tbsp (15 g) honey
• 2 tbsp (20 g) olive oil
• 2 tbsp everything bagel seasoning, plus extra for sprinkling
• Cornmeal or semolina for dusting

Instructions

1. In a large bowl, mix 3 cups bread flour and 1 cup whole wheat flour.
2. Add 1 1/4 cups water and 3/4 cup starter. Stir until shaggy.
3. Cover and rest 30 minutes for autolyse.
4. Add 2 tsp salt, 1 tbsp honey, 2 tbsp olive oil, and 2 tbsp seasoning. Mix until combined.
5. Perform four sets of stretch-and-fold every 30 minutes over two hours.
6. Bulk ferment at room temp 4–6 hours until dough rises ~30–50% and looks aerated.
7. Shape into a tight boule. Dust with cornmeal and press extra everything seasoning on top.
8. Place in a floured banneton and refrigerate overnight 8–12 hours.
9. Preheat oven to 475°F (245°C) with a Dutch oven inside for 45 minutes.
10. Score the loaf, place in Dutch oven, bake covered 20 minutes, then uncovered 15–20 minutes until deep golden and internal temp >205°F (96°C).
11. Cool at least 1 hour before slicing to set crumb.

How to Serve It

Serve warm slices with softened butter and smashed avocado. Garnish with a drizzle of olive oil and extra seasoning. Pairs well with smoked salmon, cream cheese, or hearty soups. Store wrapped at room temp 2–3 days or freeze sliced for up to 3 months. Make ahead: shape and refrigerate; bake the next day for fresh bread.

2. Everything Bagel Sourdough Rolls (Soft, Chewy)

These Everything Bagel Sourdough rolls are soft and chewy, with a crunchy seasoned top. They're slightly enriched for tenderness and keep their sourdough tang. Great for sliders, dinners, or brunch baskets. You’ll love the tender crumb with every bite bursting with garlicky, sesame notes.

Ingredients

• Prep time: 30 minutes active, plus 10–12 hours rise
• Bake time: 18–22 minutes
• 3 1/2 cups (420 g) bread flour
• 1 cup (240 g) warm water
• 1/2 cup (120 g) active sourdough starter (100% hydration)
• 1/4 cup (50 g) honey
• 1 large egg, room temperature
• 4 tbsp (56 g) unsalted butter, softened
• 1 1/2 tsp (8 g) salt
• 2 tbsp everything bagel seasoning
• 1 egg beaten with 1 tbsp water for egg wash

Instructions

1. Whisk 1/2 cup starter, 1 cup warm water, 1/4 cup honey, and 1 egg.
2. Add 3 1/2 cups bread flour and 1 1/2 tsp salt. Mix until a rough dough forms.
3. Add 4 tbsp softened butter and knead 6–8 minutes until smooth and elastic.
4. Fold in 2 tbsp everything seasoning evenly.
5. Cover and bulk ferment 4–6 hours at room temp until doubled.
6. Divide into 12 equal pieces (~70 g each). Round into tight balls.
7. Place on lined baking sheet, cover, and proof 2–3 hours or refrigerate overnight.
8. Preheat oven to 375°F (190°C). Brush with egg wash and sprinkle extra seasoning.
9. Bake 18–22 minutes until golden and internal temp >190°F (88°C).
10. Cool 15 minutes before serving.

How to Serve It

Split and toast for sliders with thinly sliced brisket or turkey. Brush warm rolls with garlic butter and sprinkle chives. Serve alongside soups or salads. Store in airtight container 2 days or freeze up to 1 month. Make-ahead: shape and refrigerate, then bake fresh when needed.

3. Everything Bagel Sourdough Boule with Sesame Crust

This boule uses a heavy sesame crust for extra crunch. The crumb stays open and tangy from a long ferment. It’s sturdy enough for loaded sandwiches. Fans of nutty sesame and chewy bread will love it. Expect a toasty aroma and chewy texture.

Ingredients

• Prep time: 20 minutes active, plus 14–18 hours fermentation
• Bake time: 40–45 minutes
• 4 cups (480 g) bread flour
• 1 1/2 cups (360 g) water, room temp
• 1 cup (240 g) active starter (100% hydration)
• 2 tsp (10 g) salt
• 1 tbsp olive oil
• 1/4 cup (35 g) toasted sesame seeds
• 2 tbsp poppy seeds
• 2 tbsp dried minced onion
• Extra seeds for pressing into crust

Instructions

1. Mix 4 cups flour and 1 1/2 cups water until shaggy.
2. Add 1 cup starter, 2 tsp salt, and 1 tbsp olive oil. Combine.
3. Autolyse 30 minutes covered.
4. Do stretch-and-fold every 30 minutes for two hours.
5. Stir in 1/4 cup sesame seeds, 2 tbsp poppy seeds, and 2 tbsp dried onion during last fold.
6. Bulk ferment 4–6 hours until risen and airy.
7. Shape into boule and let rest 20 minutes, then final shape.
8. Coat top with water and press extra seeds into crust.
9. Refrigerate shaped dough overnight or proof 2–3 hours.
10. Preheat oven to 475°F (245°C), bake in Dutch oven covered 20 minutes, then uncovered 20–25 minutes until deep brown and internal temp >205°F (96°C).
11. Cool 1 hour before slicing.

How to Serve It

Serve thick slices with hummus or tahini for a sesame-forward match. Top with melted cheddar and ham for savory toasts. Store wrapped at room temp 2 days, refrigerate longer. Freeze sliced for up to 3 months. Makes a bold centerpiece at brunch.

4. Everything Bagel Sourdough Sandwich Loaf (Pull-Apart)

This pull-apart loaf yields soft, tearable layers studded with everything seasoning. It’s enriched for softness and perfect for sandwiches or party bread. You’ll love tearing off pieces, warm and fragrant. Flavor is milky, slightly tangy, and crunchy on top.

Ingredients

• Prep time: 35 minutes active, plus 10–12 hours rise
• Bake time: 30–35 minutes
• 4 cups (480 g) all-purpose flour
• 1 1/4 cups (300 g) warm milk
• 1/2 cup (120 g) active starter
• 1/4 cup (50 g) sugar
• 2 large eggs, room temp
• 6 tbsp (84 g) unsalted butter, softened
• 1 1/2 tsp (8 g) salt
• 3 tbsp everything bagel seasoning
• 1 tbsp melted butter for brushing

Instructions

1. Warm milk to about 100–105°F (38–40°C). Mix with 1/2 cup starter, 1/4 cup sugar, and 2 eggs.
2. Add 4 cups flour and 1 1/2 tsp salt, mix until shaggy.
3. Knead in 6 tbsp softened butter until dough is smooth, 8–10 minutes.
4. Fold in 3 tbsp seasoning so it’s distributed.
5. Bulk ferment 3–4 hours until puffy.
6. Divide into 12 equal portions, flatten each and stack into a greased loaf pan.
7. Cover and proof 1.5–2 hours until top puffs above pan.
8. Preheat oven to 375°F (190°C).
9. Brush with 1 tbsp melted butter and sprinkle extra seasoning.
10. Bake 30–35 minutes until golden and internal temp >190°F (88°C).
11. Cool 20 minutes before pulling apart.

How to Serve It

Pull pieces and serve warm with softened herb butter. Great for sandwich spreads, pulled pork sliders, or grazing boards. Store in airtight container 2 days or freeze. Make ahead: assemble in pan, refrigerate overnight, bake fresh.

5. Everything Bagel Sourdough Bialys (Onion-Filled)

These bialys bring an onion-sweet center to chewy sourdough dough. They skip the shiny egg wash and highlight savory fillings. They pair beautifully with cream cheese or melted cheese. You’ll savor the chewy rim and the bright onion aroma.

Ingredients

• Prep time: 30 minutes active, plus 8–12 hours rise
• Bake time: 18–22 minutes
• 3 cups (360 g) bread flour
• 1 cup (240 g) warm water
• 3/4 cup (180 g) active starter
• 1 tsp (6 g) salt
• 1 tbsp olive oil
• 1 cup finely minced yellow onion
• 1 tbsp butter
• 1 tsp sugar
• 2 tbsp everything bagel seasoning
• 1 tsp poppy seeds for filling (optional)

Instructions

1. Sauté 1 cup minced onion with 1 tbsp butter and 1 tsp sugar until soft and lightly caramelized. Cool.
2. Mix 3 cups flour, 1 cup water, and 3/4 cup starter until shaggy.
3. Add 1 tsp salt and 1 tbsp olive oil. Knead 5–7 minutes.
4. Bulk ferment 4–6 hours until puffy.
5. Divide into 8 pieces, shape into rounds, flatten to 4-inch discs.
6. Make a shallow well in center and fill with caramelized onion and 1 tsp poppy seeds.
7. Proof 1–2 hours until slightly puffy.
8. Preheat oven to 450°F (230°C) with a baking stone.
9. Sprinkle tops with 2 tbsp everything seasoning.
10. Bake 18–22 minutes until edges are golden and centers set.
11. Cool 20 minutes on rack before serving.

How to Serve It

Serve warm with cream cheese and smoked salmon for brunch. Garnish with thin scallion slices or pickled cucumbers. Store in airtight container 1–2 days and reheat in oven to restore chew. Make extra filling to keep chilled and reheat for another bake.

6. Everything Bagel Sourdough Pretzel Twists

These pretzel twists combine sourdough tang with a chewy, pretzel-style crust. A quick baking soda bath gives a deep brown crust. Everything seasoning on top adds a savory hit. You’ll love the contrast of dark crust and tender interior.

Ingredients

• Prep time: 25 minutes active, plus 8–12 hours bulk ferment
• Bake time: 15–18 minutes
• 3 1/2 cups (420 g) bread flour
• 1 1/4 cups (300 g) water
• 3/4 cup (180 g) active starter
• 2 tbsp (28 g) unsalted butter, melted
• 1 1/2 tsp (8 g) salt
• 2 tbsp everything bagel seasoning
• For bath: 8 cups water + 3 tbsp baking soda**
• 1 egg beaten for egg wash

Instructions

1. Combine 3 1/2 cups flour, 1 1/4 cups water, and 3/4 cup starter.
2. Add 2 tbsp melted butter and 1 1/2 tsp salt. Knead 6–8 minutes.
3. Bulk ferment 4–6 hours until puffy.
4. Divide into 10 pieces and roll into long ropes, then twist into pretzels.
5. Heat water and stir in 3 tbsp baking soda to make bath. Bring to a gentle boil.
6. Dip pretzels one at a time for 20–30 seconds, drain on rack.
7. Brush with egg wash and sprinkle 2 tbsp seasoning on each.
8. Bake on parchment at 450°F (230°C) for 15–18 minutes until dark brown.
9. Cool 15 minutes before serving.

How to Serve It

Serve with grainy mustard or beer cheese dip. Garnish with extra flaky salt and chopped chives. Store in airtight bag at room temp 1–2 days; refresh in oven for 5–8 minutes. Make-ahead: shape, refrigerate, bake next day.

7. Everything Bagel Sourdough No-Knead Loaf (Easy Weeknight)

This no-knead Everything Bagel Sourdough loaf gives big flavor with minimal hands-on time. It relies on long, slow fermentation for structure. The crust is seasoned, the crumb open and satisfying. Home bakers who want simplicity will love it. It smells garlicky and toasty as it bakes.

Ingredients

• Prep time: 20 minutes active, plus 16–20 hours rest
• Bake time: 35–40 minutes
• 3 1/4 cups (390 g) all-purpose flour
• 1 1/2 cups (360 g) water
• 1/2 cup (120 g) active starter
• 1 1/2 tsp (8 g) salt
• 2 tbsp everything bagel seasoning
• 1 tbsp olive oil
• Cornmeal for dusting

Instructions

1. Stir 3 1/4 cups flour, 1 1/2 cups water, and 1/2 cup starter until shaggy.
2. Add 1 1/2 tsp salt and 1 tbsp olive oil. Mix briefly.
3. Cover and leave at room temp 2 hours, then refrigerate 14–18 hours.
4. When ready, flour surface and fold dough gently twice to shape into boule.
5. Let rest 30–60 minutes while oven preheats 450°F (230°C) with Dutch oven inside.
6. Dust dough with cornmeal, press 2 tbsp seasoning on top.
7. Bake covered 25 minutes, then uncovered 10–15 minutes until deep brown.
8. Internal temp >205°F (96°C) signals doneness.
9. Cool at least 45 minutes before slicing.

How to Serve It

Slice thick for toast with ricotta and honey. Use for rustic grilled cheese. Store in paper bag for a day, then plastic for longer. Slice and freeze for quick breakfasts. Great for busy schedules and last-minute dinners.

8. Everything Bagel Sourdough Multigrain Loaf

This multigrain Everything Bagel Sourdough loaf mixes hearty flours and seeds for a nutty flavor. The everything seasoning on top adds brightness. Crumb is denser but soft with chew. It’s hearty enough for robust toppings and finger-food spreads.

Ingredients

• Prep time: 30 minutes active, plus 12–16 hours rise
• Bake time: 40–45 minutes
• 2 cups (240 g) bread flour
• 1 cup (120 g) whole wheat flour
• 1 cup (120 g) rye flour
• 1 1/4 cups (300 g) water
• 1 cup (240 g) active starter
• 2 tbsp (30 g) honey
• 2 tsp (10 g) salt
• 1/2 cup (70 g) rolled oats
• 1/4 cup (40 g) sunflower seeds
• 2 tbsp everything bagel seasoning
• 2 tbsp flaxseed meal

Instructions

1. Combine flours and 1 1/4 cups water until hydrated.
2. Add 1 cup starter, 2 tbsp honey, and 2 tsp salt. Stir.
3. Fold in 1/2 cup oats, 1/4 cup sunflower seeds, and 2 tbsp flaxseed.
4. Autolyse 30 minutes.
5. Do stretch-and-fold every 30 minutes for two hours.
6. Bulk ferment 4–6 hours until dough is airy and slightly risen.
7. Shape into an oval and press 2 tbsp seasoning on top.
8. Proof in banneton 1–2 hours or overnight in fridge.
9. Bake at 450°F (230°C) in covered Dutch oven 20 minutes, then uncovered 20–25 minutes until golden and internal temp >205°F (96°C).
10. Cool 1 hour before slicing.

How to Serve It

Toast and top with nut butter and sliced bananas. Pair with braised meats or sharp cheeses. Store wrapped at room temp 2–3 days. The seeds add great texture to salads and sandwiches. Make ahead: mix evening before, bake next day.

9. Everything Bagel Sourdough Flatbreads (Quick Grill)

These flatbreads bring everything bagel flavor to quick griddle breads. They’re thinner than loaves and cook fast on a skillet or grill. Perfect for weeknight gyros or flatbread pizzas. You’ll enjoy a chewy edge and crisp blistered surface.

Ingredients

• Prep time: 20 minutes active, plus 2–4 hours rise
• Cook time: 6–8 minutes per flatbread
• 2 cups (240 g) all-purpose flour
• 3/4 cup (180 g) water
• 1/3 cup (80 g) active starter
• 1 tbsp olive oil
• 1 tsp (6 g) salt
• 1 tbsp honey
• 2 tbsp everything bagel seasoning
• Extra olive oil for cooking

Instructions

1. Mix 2 cups flour, 3/4 cup water, and 1/3 cup starter until combined.
2. Add 1 tbsp olive oil, 1 tsp salt, and 1 tbsp honey.
3. Knead briefly into a smooth ball, about 3–4 minutes.
4. Cover and rest 2–4 hours until slightly puffy.
5. Divide into 6 pieces and roll into thin rounds.
6. Heat skillet over medium-high heat and brush with oil.
7. Cook each flatbread 2–3 minutes per side until blistered and browned.
8. Brush with oil and sprinkle 2 tbsp seasoning while hot.
9. Serve warm.

How to Serve It

Top with grilled vegetables and feta or use for quick sandwiches. Brush with garlic butter and scatter microgreens. Store wrapped in fridge 2 days and rewarm in skillet. Make-ahead: shape and refrigerate dough balls, cook when needed.

10. Everything Bagel Sourdough Cheddar & Chive Loaf

This savory cheddar and chive loaf blends melty cheese with everything seasoning. The cheddar pockets add richness and saltiness. It’s perfect for brunch, grilled cheese, or picnics. You’ll get savory, cheesy aroma and a tender crumb.

Ingredients

• Prep time: 30 minutes active, plus 8–12 hours ferment
• Bake time: 35–40 minutes
• 3 1/2 cups (420 g) bread flour
• 1 1/4 cups (300 g) water
• 3/4 cup (180 g) active starter
• 1 1/2 tsp (8 g) salt
• 1 cup (110 g) sharp cheddar, cubed
• 1/4 cup (15 g) chopped fresh chives
• 2 tbsp everything bagel seasoning
• 1 tbsp olive oil
• 1 egg for egg wash

Instructions

1. Combine 3 1/2 cups flour, 1 1/4 cups water, and 3/4 cup starter.
2. Add 1 1/2 tsp salt and 1 tbsp olive oil. Mix.
3. Autolyse 30 minutes.
4. Add cheddar cubes and chives, folding gently to distribute.
5. Bulk ferment 4–6 hours until puffy and slightly increased in volume.
6. Shape into a loaf and place in greased pan.
7. Proof 1–2 hours until puffy.
8. Preheat oven to 375°F (190°C). Brush with egg wash and sprinkle 2 tbsp seasoning.
9. Bake 35–40 minutes until cheese is melted and crust is golden. Internal temp >200°F (93°C).
10. Cool 30 minutes before slicing.

How to Serve It

Toast slices under broiler for melty sandwiches. Serve with tomato soup or a crisp salad. Store airtight in fridge up to 3 days; reheat to refresh. Make-ahead: form loaf and refrigerate, bake fresh the next day.

11. Everything Bagel Sourdough Seeded Braid (Challah-Style)

This braided seeded loaf borrows a challah feel but keeps the sourdough tang. The braid looks dramatic and makes for stunning presentation. Texture is soft yet structured, with a seasoned top. Perfect for holiday tables and brunch spreads.

Ingredients

• Prep time: 35 minutes active, plus 8–12 hours rise
• Bake time: 30–35 minutes
• 4 cups (480 g) all-purpose flour
• 1 1/2 cups (360 g) water
• 3/4 cup (180 g) active starter
• 1/4 cup (50 g) sugar
• 2 large eggs, room temp (one for dough, one for wash)
• 4 tbsp (56 g) unsalted butter, softened
• 1 1/2 tsp (8 g) salt
• 3 tbsp everything bagel seasoning
• 1 egg for egg wash

Instructions

1. Mix 4 cups flour, 1 1/2 cups water, 3/4 cup starter, 1 egg, and 1/4 cup sugar.
2. Add 1 1/2 tsp salt and 4 tbsp softened butter. Knead 8–10 minutes.
3. Bulk ferment 4–6 hours until puffy.
4. Divide dough into 6 equal strands. Roll to equal lengths.
5. Braid and tuck ends neatly.
6. Proof 1.5–2 hours until puffy.
7. Preheat oven to 375°F (190°C). Brush with egg wash and sprinkle 3 tbsp seasoning.
8. Bake 30–35 minutes until deep golden and internal temp >200°F (93°C).
9. Cool 30 minutes before slicing.

How to Serve It

Slice thick for french toast or serve alongside roasted spreads. Garnish with soft butter and honey. Store wrapped 2 days or freeze. Make-ahead: braid and refrigerate; bake fresh when guests arrive.

12. Everything Bagel Sourdough Mini Loaves (Giftable)

Mini loaves are perfect for gifting and portion control. This version keeps the classic sourdough tang and everything topping in a small format. They bake faster and make charming presents. You’ll smell warm garlic and toasted seeds when you unwrap them.

Ingredients

• Prep time: 25 minutes active, plus 8–12 hours rise
• Bake time: 25–30 minutes per mini loaf
• 3 cups (360 g) bread flour
• 1 cup (240 g) water
• 3/4 cup (180 g) active starter
• 2 tbsp (25 g) sugar
• 2 tbsp (28 g) butter, softened
• 1 1/2 tsp (8 g) salt
• 2 tbsp everything bagel seasoning
• 3 mini loaf pans, greased

Instructions

1. Mix 3 cups flour, 1 cup water, and 3/4 cup starter until combined.
2. Add 2 tbsp sugar, 2 tbsp butter, and 1 1/2 tsp salt. Knead 6–8 minutes.
3. Fold in 2 tbsp seasoning.
4. Bulk ferment 4–6 hours until puffy.
5. Divide dough into three equal portions. Shape for mini loaf pans.
6. Proof 1–2 hours until tops are puffy.
7. Preheat oven to 375°F (190°C). Sprinkle extra seasoning on top.
8. Bake 25–30 minutes until golden and internal temp >200°F (93°C).
9. Cool 20 minutes before removing from pans.

How to Serve It

Wrap cooled mini loaves in parchment and string for gifts. Serve with compound butter or flavored cream cheese. Store in airtight bags 2 days or freeze. Make-ahead: bake and gift within 48 hours for best freshness.

13. Everything Bagel Sourdough Garlic & Herb Focaccia

This focaccia uses sourdough for a light, airy crumb with crisp edges. Dimpling and olive oil give a rich mouthfeel. Everything seasoning adds a crunchy, savory top. It's perfect for sharing or as a sandwich base. Expect fragrant rosemary and roasted garlic notes.

Ingredients

• Prep time: 25 minutes active, plus 8–12 hours rise
• Bake time: 20–25 minutes
• 4 cups (480 g) bread flour
• 1 3/4 cups (420 g) water
• 1 cup (240 g) active starter
• 1/4 cup (60 g) olive oil, plus extra for drizzling
• 2 tsp (10 g) salt
• 6 roasted garlic cloves, mashed
• 2 tbsp fresh rosemary, chopped
• 3 tbsp everything bagel seasoning
• Coarse sea salt for finishing

Instructions

1. Mix 4 cups flour, 1 3/4 cups water, and 1 cup starter until a sticky dough forms.
2. Add 1/4 cup olive oil and 2 tsp salt. Mix well.
3. Cover and bulk ferment 4–6 hours with two gentle folds.
4. Oil a 9×13-inch pan and transfer dough, stretching to edges.
5. Press 6 roasted garlic cloves and 2 tbsp rosemary into the dough.
6. Cover and proof 1–2 hours until puffy.
7. Preheat oven to 425°F (220°C).
8. Dimple dough with fingertips, drizzle extra olive oil, and sprinkle 3 tbsp seasoning and coarse sea salt.
9. Bake 20–25 minutes until golden and edges crisp.
10. Cool 10 minutes, cut into squares.

How to Serve It

Serve warm with olive oil and balsamic for dipping. Top with fresh arugula and shaved parmesan for sandwiches. Store in airtight container 1–2 days; reheat to refresh. Make-ahead: bake and reheat for gatherings.

These 13 Everything Bagel Sourdough breads cover quick weeknight loaves, party pull-aparts, and artisan weekend bakes. You’ve got chewy rolls, savory loaves, and easy no-knead options to fit your schedule. Pin the recipes you love so you can find them when you shop for flour and starter. Which version are you trying first — the classic boule, soft rolls, or cheesy loaf? Share your photos with friends or bake together for a crowd and spread the everything-seed love.