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Everything bagel sourdough dinner rolls are soft, pillowy, and packed with savory garlic and onion flavor. Topped with a generous sprinkle of everything bagel seasoning, they’re the perfect savory addition to your dinner spread or brunch board.
If you’re new to sourdough, it’s easy to get started—just follow my simple guide to making a sourdough starter from scratch. Once you have a mature starter, then you’ll be ready to make this beginner’s sourdough bread recipe.
We’re big everything bagel fans around here. That’s why I have an everything bagel sourdough bread and even have a homemade everything bagel seasoning that’s great to always keep on hand!
These sourdough dinner rolls take that classic savory “everything bagel” flavor—garlic, onion, sesame, and poppy seed—and turn it into fluffy, buttery rolls that are just right for a weeknight meal or a festive holiday side.
Why You’ll Love This Recipe
- Overnight option: These sourdough dinner rolls are long-fermented and can be started the night before. After an overnight bulk rise, they’re ready to shape and bake the next day—just like these sourdough biscuits that also benefit from a long ferment.
- Easy to make: With simple pantry ingredients and a stand mixer, these come together with minimal hands-on time. If you need even faster dinner rolls, try these sourdough discard rolls.
- Perfect side: Soft, savory, and flavorful—they’re a crowd-pleasing addition to any dinner spread. They also make fantastic sliders (use them for these easy cheeseburger sliders) or sandwich buns!
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Milk: I like to use whole milk and bring it to room temperature before mixing.
- Sourdough starter: You’ll need an active and bubbly starter for this recipe since it’s doing all the rising during the long fermentation.
- Flour: A mix of bread flour and all-purpose flour gives the best balance of chewiness and softness in the final rolls.
- Seasoning & seeds: Garlic powder, onion powder, sesame seeds, and poppy seeds are mixed right into the dough for bold, savory flavor.
- Butter: Unsalted butter makes for a rich, flavorful dough you just can’t beat.
- Everything bagel seasoning: This simple topping transforms a standard dinner roll into something extra special. You can use store-bought or use my recipe to make your own homemade everything bagel seasoning.
Equipment
- Stand Mixer with Dough Hook (optional)
How to Make Everything Bagel Sourdough Dinner Rolls
Here are the step-by-step instructions for making everything bagel sourdough bread rolls.
Step 1: Mix the Dough
In the bowl of a stand mixer (or a large mixing bowl), whisk together the milk, sourdough starter, and eggs (Photo 1) until smooth (Photo 2). In a separate bowl, combine the bread flour, all-purpose flour, sugar, salt, garlic powder, onion powder, sesame seeds, and poppy seeds (Photos 3 and 4).
Add the dry ingredients to the wet (Photo 5) and mix on low speed until a shaggy dough forms. Add the softened butter (Photo 6) and mix on medium-low for 7–10 minutes until the dough is smooth, slightly tacky, and pulls away from the sides of the bowl (Photo 7). It should pass the windowpane test (Photo 8).
Step 2: Bulk Fermentation
Cover the bowl and let the dough do its first rise at room temperature for 6–8 hours (Photo 9), or until puffy and doubled in size (Photo 10). During the first 90 minutes, perform 1–2 sets of stretch and folds, spaced 30–45 minutes apart, to help build dough strength.
Step 3: Shape the Rolls
Turn the dough onto a lightly floured surface and divide into 16 equal pieces about 60–65 grams each (Photo 11). A dough scraper works nicely here. Shape each piece into smooth dough balls (Photo 12) and place in a greased 9×13-inch baking pan (Photo 13).
Step 4: Final Proof
Cover the pan and let the rolls rise at room temperature until puffy and touching—about 2 to 4 hours, depending on room temperature (Photo 14). Note: Do not cold-proof overnight. If needed, refrigerate after the rolls are nearly fully proofed.
Step 5: Top and Bake
Preheat the oven to 375°F (190°C). Brush the tops of the rolls with milk or mist lightly with water. Sprinkle generously with everything bagel seasoning (Photo 15). Bake for 35–40 minutes, until golden and the internal temperature reads 190°F (Photo 16).
Step 6: Finish and Serve
Let the rolls cool slightly in the pan. Brush with melted butter for extra flavor and a glossy finish. Serve warm or at room temperature. These rolls are also great for freezing or slicing into sandwich sliders.
How to Store
Store everything bagel sourdough dinner rolls in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
Make-Ahead Instructions
The dough can be long-fermented overnight and shaped in the morning or chilled after the formed rolls are fully proofed.
Tips
- This dough is enriched, so it takes longer to ferment—don’t rush the rise. If you need a quick sourdough rolls recipe, try my sourdough discard rolls.
- If you’re short on time, you can place the shaped rolls in a warm spot (like a turned-off oven with the light on) to speed up proofing. Cold proofing takes significantly longer due to the enriched dough, which is why I don’t recommend cold proofing. It’s better to proof the rolls at room temperature, then chill until bake time if you need additional time before the final bake.
- A fluffy sourdough roll doubles as a sandwich bun—just slice it in half and fill with eggs, cheese, or roasted veggies for brunch or lunch.
- Brushing with butter after baking gives a glossy finish and enhances flavor.
Recipe FAQs
Yes, you can use all bread flour for a chewier texture or all-purpose for a slightly softer crumb. However, the blend balances tenderness and structure beautifully.
This recipe relies on an active starter for leavening. If you want to use discard, you’ll need to add commercial yeast to ensure a proper dough rise. Try my sourdough discard rolls recipe.
Absolutely! It just takes more time and elbow grease to knead the dough until it’s smooth and elastic.
Feel free to top them with just sesame seeds, poppy seeds, or your own seasoning blend.
More Sourdough Bread Recipes
- Everything Bagel Sourdough Bread
- Easy Sourdough Bread for Beginners
- Easy Sourdough Sandwich Bread
- Sourdough English Muffin Bread
- Overnight Sourdough Biscuits
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Everything Bagel Sourdough Dinner Rolls
Equipment
- Pastry Brush or spray bottle
Ingredients
- 180 grams whole milk, room temperature, about ¾ cup
- 200 grams active sourdough starter, 100% hydration, about 1 cup
- 2 large eggs, room temperature
- 375 grams bread flour, about 3 cups
- 150 grams all-purpose flour, about 1¼ cups
- 50 grams sugar, about ¼ cup
- 8 grams sea salt, about 1½ teaspoons
- 2 teaspoons garlic powder, about 3 grams
- 1 teaspoon onion powder, about 3 grams
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 75 grams unsalted butter, softened, about 5 tablespoons
- Everything bagel seasoning, for topping
- Melted butter, optional
Instructions
Mix the dough
- In the bowl of a stand mixer (or large mixing bowl), whisk together the milk, sourdough starter, and eggs until smooth.
- In a separate bowl, combine bread flour, all-purpose flour, sugar, salt, garlic powder, onion powder, sesame seeds, and poppy seeds. Add the dry mix to the wet and begin mixing on low until a shaggy dough forms.
- Add the softened butter and mix on medium-low for 7–10 minutes until the dough is smooth, slightly tacky, and pulls away from the sides of the bowl. The dough should pass the windowpane test. If kneading by hand, it will take longer, but just make sure it passes the windowpane test.
Bulk fermentation
- Cover the bowl and allow the dough to rise at room temperature for 6–8 hours, or until doubled in size and puffy. Perform one or two sets of stretch and folds during the first 90 minutes, spaced 30–45 minutes apart, to build structure.
Shape the rolls
- Turn the dough onto a lightly floured surface and divide into 16 equal portions (around 60–65 grams each). Shape each into a smooth ball and place them in a greased 9×13 inch baking pan.
Final proof
- Cover the pan and let the rolls rise at room temperature until puffy and touching—this can take 2-4 hours depending on ambient temperature. (I do not recommend proofing in the fridge overnight. Rather, fully proof or near to completion, then refrigerate if you need additional time before baking.)
Top and bake
- Preheat the oven to 375°F (190°C). Lightly brush the tops of the rolls with milk or mist with water. Sprinkle generously with everything bagel seasoning.
- Bake for 35-40 minutes or until the tops are golden and the internal temp reaches 190°F.
Finish and serve
- Cool slightly and brush with melted butter if desired. Serve warm or room temp. These rolls are freezer-friendly and make excellent sandwich sliders too!
Notes
- This dough is enriched, so it takes longer to ferment—don’t rush the rise.
- If you’re short on time, you can place the shaped rolls in a warm spot (like a turned-off oven with the light on) to speed up proofing. Cold proofing takes significantly longer due to the enriched dough which is why I don’t recommend cold proofing. Rather proof the rolls at room temperature, then chill until bake time if you need additional time before the final bake.
- These rolls double as sandwich buns—just slice them in half and fill with eggs, cheese, or roasted veggies for brunch or lunch.
- Brushing with butter after baking gives a glossy finish and enhances flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These rolls were perfect and are so addicting! I can’t wait to make these for the holidays.
Thank you so much for the positive review, Naomi! These would be so perfect for the holidays!