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Sourdough Bread with Everything Bagel Seasoning Recipe

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4.1 from 4 reviews

  • Author: Sara
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://sarabaking.com/sourdough-bread-with-everything-bagel-seasoning-recipe/