Sourdough Everything Bread Recipe
Sourdough everything bread combines great bread with everything bagel seasoning for a flavorful loaf of bread that has great texture and is full of salty goodness. This popular seasoning blend is traditionally found on bagels, but it can be added to anything you want a savory flavor boost.
This bagel sourdough bread recipe might just become your new favorite bread. The recipe is straightforward and requires only just 5 ingredients. It’s like eating bagel bread, which is never a bad thing. It’s so yummy that your taste buds will thank you!
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Your sourdough starter isn’t just for sourdough breads like this everything bagel seasoning bread, but you can also use it in sourdough cinnamon rolls, or bagel sourdough recipes, but don’t stop there. You can add discard to just about anything. Check out these sourdough discard recipes.
What Is Everything Bread?
Everything bagel sourdough bread is a loaf of delicious sourdough bread loaded with everything bagel seasoning.
Now you might be asking, what is everything bagel seasoning? It’s a seasoning mix of spices and seeds that typically includes poppy seeds, a blend of both black sesame seeds and white sesame seeds, garlic, onion flakes, and salt.
While everything bagel seasoning isn’t difficult to make, it’s easy to find at a reasonable price. I’ve bought it in bulk at Costco or Trader joe.
Why You’ll Love This Everything Bread Recipe
- Versatile – You can enjoy everything bread in many of the same ways as an everything bagel. Beyond delicious sandwiches, enjoy a slice with eggs, avocado toast, a smear of cream cheese, or butter.
- Vegan – Most sourdough breads are made with a short ingredient list that is vegan-friendly.
- Added Fiber – The seeds and spices add fiber and minerals to the bread, increasing its nutritional value.
- Easy – Everything bagel seasoning bread is easy to make and requires minimal kitchen equipment.
Sourdough Everything Bread Ingredients
- Sourdough starter – Like all great sourdough recipes, the heartbeat of a good loaf starts with a healthy sourdough starter. Use active sourdough starter that has been fed recently and allowed to rise to its peak.
- Flour – For this everything bagel sourdough bread recipe, use bread flour since it provides a strong structure from its higher protein content, resulting in a taller loaf with a chewy texture. All-purpose flour has a lower protein content and won’t yield the same results.
- Sea salt – Not only flavors the bread but also helps strengthen the gluten structure.
- Water – I like to use warm, filtered water during the cooler months to encourage the fermentation process.
- Everything Bagel Seasoning – A blend of seeds and spices first added to bagels, which adds savory and salty flavor and texture.
How To Make Everything Bread
Mix
Combine 365 g (1 1/2 cups + 1 tbsp) water, 1 tsp salt, 125 g (1/2 cup) active starter, and 25 g (2 1/2 tbsp) everything bagel seasoning into a large mixing bowl. Use a dough whisk to mix the ingredients, breaking up the starter. Next, add 500 g (4 cups) bread flour and mix until all of the flour is incorporated with the other ingredients.
Bulk Fermentation and Strengthen the Dough
Cover the bowl with a piece of plastic wrap or a damp tea towel and let rest for 30 minutes.
Strengthen the dough with a series of stretch and folds. Grab the side of the dough, lift it straight up, and fold it over to the middle of the bowl. Rotate the bowl a quarter of a turn and repeat. Continue the stretch and folds until you feel the dough become resistant, roughly 8-12 folds. Cover and let the dough rest for 30 minutes.
This completes one set of stretch and folds. Continue for a total of 3 sets of stretch and folds. The bread dough will look shaggy and break easily at first but will transform to a smooth, elastic dough by the end of the stretch and fold process.
Cover the bowl and set in a warm spot in your kitchen for 2-4 hours or until the dough doubles in size.
The bulk fermentation process can vary depending on the room temperature. My kitchen is cool during the winter months so I often place the covered bowl into the oven with the light on.
Shape
Use a dough scraper and turn the dough out onto a lightly floured work surface. Gently adjust the dough into a circle.
To shape the dough, starting at the top, stretch the dough outward and fold it down to its center. Repeat on the bottom.
Then, fold each side to the middle. Use a bench scraper and gently flip the dough over so that the folds are facing down.
Let the dough rest for 5-10 minutes to allow the gluten to relax. With lightly floured hands, cup the dough and pull it towards you to shape it into a tight ball, adjusting your hand placement as needed.
Proof
Place the dough into a banneton dusted with rice flour seam side up. Cover and proof for two hours. One hour into the proofing time preheat the Dutch oven with the oven temperature set to 450°F/230°C.
If you don’t own a banneton basket, place the dough onto a piece of parchment paper with the seam down and the smooth side up, and lift it into a bowl.
Optional Cold Proof
Instead of proofing at room temperature, place the covered bowl or banneton in a plastic bag and refrigerate for up to 2 days.
Bake
Tip the sourdough out of the banneton and onto the parchment paper.
Wet fingers with a little bit of water and rub the surface of the dough so that the seasoning will stick. Sprinkle with 20 g (2 tbsp) everything bagel seasoning over the top of the dough, gently pressing it into the dough.
Score the top of the dough roughly 1/4-1/2 inch deep. This gives the bread a place to expand as it bakes. Use a lame, sharp knife, or clean razor blade.
Bake for 30 minutes with the lid on. Remove the lid and bake for an additional 10-15 minutes. The internal temperature of the bread will be 200°F/94°C when it’s done.
Remove the bread from the Dutch oven and place on a wire rack to cool to room temperature before cutting. While it may be tempting to slice a piece of bread while it’s warm (because its delicious) doing so will cause moisture to escape, which can cause the bread to be drier.
Storage
Place bread in an airtight container and store at room temperature for 5 days.
Helpful Tips
- Don’t over-flour your work surface. Too much flour will cause the dough to slide around, making it difficult to shape. If you don’t have enough surface tension, wipe away the flour, dry it with a towel, and try again. Or move to a clean workspace. There should be enough flour remaining on the dough so you don’t need to add any additional flour.
- Be gentle when shaping the dough. It’s a fine balance to handle the dough firm enough so you can move it where you want it, but also gentle enough so you don’t deflate the air bubbles in the dough. A bench scraper is a helpful tool when moving the dough, especially when working with a sticky dough.
- Properly preheat the Dutch oven – Ensure the Dutch oven is nice and hot to create a proper oven spring when you place your bread into the oven. The bread will continue to rise, up to 30%, in the first 10 minutes of the baking time as the yeast reacts to the heat.
Sourdough Everything Bread Recipe
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Ingredients
- 365 g warm water 2 ½ cups + 1 tbsp
- 125 g active sourdough starter ½ cup
- 6 g sea salt 1 tsp
- 25 g everything bagel seasoning 2½ tbsp
- 500 g bread flour 4 cups
Instructions
Mix
- Combine 365 g (1 1/2 cups + 1 tbsp) water, 1 tsp salt, 125 g (1/2 cup) active starter, and 25 g (2 1/2 tbsp) everything bagel seasoning into a large mixing bowl. Use a dough whisk to mix the ingredients, breaking up the starter.
- Next, add 500 g (4 cups) bread flour and mix until all of the flour is incorporated with the other ingredients.
Bulk Fermentation and Strengthen the Dough
- Cover the bowl with a piece of plastic wrap or a damp tea towel and let rest for 30 minutes.
- Strengthen the dough with a series of stretch and folds. Grab the side of the dough, lift it straight up, and fold it over to the middle of the bowl. Rotate the bowl a quarter of a turn and repeat.
- Continue the stretch and folds until you feel the dough become resistant, roughly 8-12 folds. Cover and let the dough rest for 30 minutes.
- This completes one set of stretch and folds. Continue for a total of 3 sets of stretch and folds. The bread dough will look shaggy and break easily at first but will transform to a smooth, elastic dough by the end of the stretch and fold process.
- Cover the bowl and set in a warm spot in your kitchen for 2-4 hours or until the dough doubles in size.
- The bulk fermentation process can vary depending on the room temperature. My kitchen is cool during the winter months so I often place the covered bowl into the oven with the light on.
Shape
- Use a dough scraper and turn the dough out onto a lightly floured work surface. Gently adjust the dough into a circle.
- To shape the dough, starting at the top, stretch the dough outward and fold it down to its center. Repeat on the bottom. Then, fold each side to the middle. Use a bench scraper and gently flip the dough over so that the folds are facing down.
- Let the dough rest for 5-10 minutes to allow the gluten to relax. With lightly floured hands, cup the dough and pull it towards you to shape it into a tight ball, adjusting your hand placement as needed.
Proof
- Place the dough into a banneton dusted with rice flour seam side up, cover, and proof for two hours. One hour into the proofing time, preheat the Dutch oven with the oven temperature set to 450°F/230°C.
- If you don’t own a banneton basket, place the dough onto a piece of parchment paper with the seam down and the smooth side up, and lift it into a bowl.
Optional Cold Proof
- Instead of proofing at room temperature, place the covered bowl or banneton in a plastic bag and refrigerate for up to 2 days.
Bake
- Tip the sourdough out of the banneton and onto the parchment paper.
- Wet fingers with a little bit of water and rub the surface of the dough so that the seasoning will stick. Sprinkle with 20 g (2 tbsp) everything bagel seasoning over the top of the dough, gently pressing it into the dough.
- Score the top of the dough roughly 1/4-1/2 inch deep. This gives the bread a place to expand as it bakes. Use a lame, sharp knife, or clean razor blade.
- Bake for 30 minutes with the lid on. Remove the lid and bake for an additional 10-15 minutes. The internal temperature of the bread will be 200°F/94°C when it's done.
- Remove the bread from the Dutch oven and place on a wire rack to cool to room temperature before cutting. While it may be tempting to slice a piece of bread while it's warm (because it's delicious) doing so will cause moisture to escape, which can cause the bread to be drier.
Storage
- Place bread in an airtight container and store at room temperature for 5 days.
