If you’ve been on the hunt for a bread recipe that combines the tangy charm of traditional sourdough with the irresistible, savory crunch of Everything Bagel seasoning, then you’re in for a real treat. This Sourdough Bread with Everything Bagel Seasoning Recipe transforms your kitchen into an artisan bakery, offering a loaf that’s crisp on the outside, tender on the inside, and bursting with flavors you’ll crave at breakfast, lunch, or any snack time. Trust me, once you try baking this bread at home, you’ll never look at sourdough or bagels the same way again.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a key role in building flavor, texture, and that gorgeous golden crust packed with crunch from the seasoning. Freshness and quality here truly shine through in the final loaf.
- 300 g (1 ¼ cups) water: Using filtered or boiled and cooled water helps your starter thrive without unwanted chlorine or impurities.
- 8 g sea salt: Adds just the right amount of savory balance to bring out all the flavors in the dough.
- 1 tbsp sugar (optional): A touch of sweetness helps with fermentation and gives a subtle depth to your loaf.
- 4 tbsp Everything Bagel Seasoning (plus extra to top the loaf): The star spice blend that elevates your sourdough, giving it that iconic bold, nutty, garlicky crunch.
- 150 g active sourdough starter: Your yeast powerhouse that creates the signature tang and texture of sourdough.
- 500 g (4 cups) white bread flour: Preferably organic for better flavor and gluten structure, this is the backbone of your bread.
- Olive oil: For greasing your hands and preventing sticking during shaping and folding.
How to Make Sourdough Bread with Everything Bagel Seasoning Recipe
Step 1: Mix the Dough
Start by combining water, sea salt, sugar, and your Everything Bagel seasoning in a large bowl. Stir in the active sourdough starter, then add your bread flour. Initially, the dough feels rough and a bit dry, but don’t worry—cover and let it rest for about 10 minutes to hydrate the flour and bring everything together.
Step 2: Stretch and Fold
This step is where the magic begins as you strengthen your dough’s gluten. Grease your hands lightly with olive oil to avoid sticking. Gently grab the underside of the dough, stretch it over the top, and rotate the bowl—repeating this stretch and fold motion 4 to 5 times. Cover and rest for 30 minutes, then repeat this process two or three more times with 15 to 30-minute rests in between. You’ll notice the dough becomes smoother, shinier, and more elastic each time.
Step 3: Bulk Fermentation
Cover your bowl with a damp towel and let the dough rise until it has doubled in size. This could take 10 to 12 hours depending on your kitchen temperature. I love preparing this part in the evening so it can ferment overnight and be ready in the morning.
Step 4: Shape the Dough
Prepare your workspace by misting with water or greasing with olive oil. Sprinkle your banneton basket with Everything Bagel seasoning to prevent sticking and add flavor. Tip your dough onto the work surface and gently stretch it into a rectangle approximately three times longer than it is wide. Fold it like a letter, bringing one long edge toward the middle and folding the other over it. Roll the dough tightly into a ball, coat it generously with more everything seasoning, and place it seam side up in the banneton basket. Pinch the edges to seal.
Step 5: Final Rise
Cover your dutifully seasoned dough with greased plastic wrap or a shower cap. Let it rise until it fills the banneton to the top—a minimum of 45 minutes at room temperature or at least 5 hours in the fridge. Chilling the dough before baking helps it settle, makes scoring easier, and results in an even better crust.
Step 6: Baking
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes; the hot pot simulates a steam oven crucial for that crackling crust. Carefully invert the dough onto baking paper or a bread sling, score the surface with a lame or sharp knife, and transfer it to the hot Dutch oven. Bake covered for 30 minutes, then remove the lid, lower the temperature to 400°F (200°C), and bake uncovered for another 10 to 15 minutes. Once baked, cool your loaf on a wire rack to set that beautiful crust before slicing.
How to Serve Sourdough Bread with Everything Bagel Seasoning Recipe
Garnishes
Adding fresh cream cheese or a rich butter spread on warm slices highlights the seasoning’s garlicky, oniony notes. For a refreshing twist, sprinkle fresh chives or minced scallions on top just before serving. A drizzle of high-quality olive oil also complements the bread wonderfully.
Side Dishes
This sourdough pairs beautifully with classic brunch fares like smoked salmon, ripe avocado, or scrambled eggs. It’s also fantastic alongside hearty soups, fresh garden salads, or cheeses, making it a versatile centerpiece for many meals.
Creative Ways to Present
Try toasting thick slices and making an open-faced sandwich, topping with hummus, radishes, and sprouts for texture play. Or slice the bread into cubes, toss with olive oil and garlic, then bake for the crispiest homemade croutons to elevate salads and soups.
Make Ahead and Storage
Storing Leftovers
Keep your leftover loaf wrapped in a clean kitchen towel or stored in a paper bag at room temperature to maintain crust crispness while preventing the inside from drying out. Avoid plastic wrap, as it traps moisture and softens the crust.
Freezing
Sourdough freezes beautifully. Slice before freezing so you can toast slices directly from the freezer. Wrap the loaf or slices tightly in plastic wrap, then place them in a freezer bag or airtight container to protect against freezer burn.
Reheating
Reawaken your bread’s crust in a preheated oven at 350°F (175°C) for 5 to 10 minutes. For quick warming, toast slices for a delightful crunch. Avoid microwaving as it can make the bread chewy and dense.
FAQs
Can I use a different flour instead of white bread flour for this recipe?
Yes! While white bread flour gives a strong gluten structure and a light crumb, you can experiment with whole wheat or spelt flour. Just note that the texture and rise may be slightly denser and the flavor nuttier, which can complement the Everything Bagel seasoning nicely.
What if I don’t have a Dutch oven? Can I still bake this bread?
You can absolutely bake without a Dutch oven by using a heavy baking tray and creating steam in the oven. Place a pan of hot water on a lower rack to generate steam, which helps develop the crust. However, for the best crust and oven spring, a Dutch oven is highly recommended.
How do I know when the sourdough starter is active and ready to use?
An active starter should be bubbly, doubled in size within 4 to 6 hours of feeding, and have a pleasant, slightly tangy aroma. It should pass the float test—when a spoonful floats in water, it’s ready to give your bread a great rise.
Is the sugar necessary in this recipe?
The sugar is optional but it provides extra food for the yeast, helping with fermentation and adding slight sweetness that balances the savory seasoning. You can leave it out if you prefer a more traditional sourdough flavor.
How long will this bread stay fresh once baked?
When stored properly at room temperature, your sourdough bread will stay fresh for about 2 to 3 days. After that, it’s best enjoyed toasted or used for breadcrumbs to avoid waste.
Final Thoughts
Making the Sourdough Bread with Everything Bagel Seasoning Recipe is a rewarding experience that fills your kitchen with irresistible aromas and delivers a loaf bursting with flavor and personality. Whether you’re a sourdough aficionado or trying your hand at baking bread for the first time, this recipe is approachable and immensely satisfying. So grab your starter, sprinkle on that seasoning, and enjoy every delicious bite!
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Sourdough Bread with Everything Bagel Seasoning Recipe
- Total Time: 13 hours 55 minutes
- Yield: 12 servings (one loaf)
- Diet: Vegetarian
Description
This flavorful sourdough bread is enhanced with savory Everything Bagel seasoning, offering a delightful crust and chewy texture. Made with a natural sourdough starter and patiently fermented for a deep, complex flavor, this bread is baked in a Dutch oven for a perfect crust and soft crumb. Ideal for bagel lovers who want to enjoy the signature seasoning on a rustic loaf.
Ingredients
Wet Ingredients
- 300 g (1 ¼ cups) water (filtered, bottled or boiled and cooled tap water)
- 150 g active sourdough starter
- Olive oil (for greasing, as needed)
Dry Ingredients
- 8 g sea salt
- 1 tbsp sugar (optional)
- 4 tbsp Everything Bagel Seasoning (plus extra to top the loaf)
- 500 g (4 cups) white bread flour (preferably organic)
Instructions
- Make the dough: Combine water, sea salt, sugar, and Everything Bagel seasoning in a large mixing bowl. Stir in the active sourdough starter, then add the bread flour. The dough will initially be shaggy and dry. Cover the bowl and rest for about 10 minutes to allow the flour to absorb the water.
- Stretch and fold the dough: Grease your hands with olive oil to prevent sticking. Grab the underside of the dough and stretch it over the top, rotating the bowl as you go. Perform 4-5 stretches and folds. Cover and rest for 30 minutes. Repeat this stretch and fold process two to three more times, with 15-30 minute rests between each. This develops gluten and improves dough texture, making it smoother, shinier, and more elastic.
- Bulk fermentation: Cover the bowl with a damp tea towel and leave the dough to rise until doubled in size, approximately 10-12 hours at room temperature. This slow fermentation enhances flavor and texture. Typically, this step is done overnight.
- Shape the dough: Mist your work surface with water or grease lightly with olive oil to prevent sticking. Sprinkle Everything Bagel seasoning into a banneton basket. Gently tip the dough onto the work surface and stretch it into a rectangle about three times longer than wide. Perform a letter fold by folding one long edge toward the middle and then folding the other side over it. Roll the dough into a tight round ball, then generously sprinkle with Everything Bagel seasoning all over. Place the dough seam side up into the banneton basket with plenty of seasoning inside to prevent sticking. Pinch edges to seal shape.
- Final rise: Cover the banneton with greased plastic wrap or a shower cap and let the dough rise until it reaches near the top of the basket. This takes at least 45 minutes at room temperature, or a minimum of 5 hours in the fridge. Refrigerating for at least one hour before baking is recommended to firm the dough for easier scoring and handling.
- Preheat Dutch oven: Place a Dutch oven in your conventional oven and preheat both to 450°F (230°C) for at least 30 minutes to ensure it’s thoroughly heated for baking.
- Score and bake: Carefully invert the dough onto a bread sling or baking paper. Use a sharp blade or lame to score the top of the loaf with your desired pattern to allow expansion during baking. Remove the hot Dutch oven safely from the oven and gently transfer the scored dough into it. Cover the pot and bake at 450°F (230°C) for 30 minutes to create steam and develop crust.
- Finish baking: Remove the lid from the Dutch oven, reduce oven temperature to 400°F (200°C), and bake the loaf uncovered for an additional 10-15 minutes to brown and crisp the crust. Once done, lift the bread out onto a wire rack and allow it to cool completely before slicing and serving.
Notes
- Using filtered or bottled water optimizes fermentation by avoiding chlorine and impurities.
- The sugar is optional but can help feed the yeast and enhance browning.
- The Everything Bagel seasoning not only flavors the dough but also creates a distinctive savory crust.
- Resting and multiple stretch and folds develop gluten for better dough elasticity without intensive kneading.
- Bulk fermentation time varies widely based on ambient temperature; cooler rooms need longer fermentation.
- Refrigerating the shaped dough before baking makes scoring easier and enhances crust development.
- Preheating the Dutch oven is crucial for a good oven spring and crust.
- Handling the hot Dutch oven requires caution to avoid burns.
- Cooling the bread before slicing preserves crumb texture.
- Prep Time: 45 minutes (active) plus 10-12 hours (bulk fermentation) and 45 minutes (final rise)
- Cook Time: 40-45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
