This Everything Bagel Sourdough Bread is a unique and flavorful sourdough recipe! It is the perfect recipe to mix things up when you’re tired of a plain loaf of sourdough.
I have been sharing lots of sourdough and sourdough discard recipes over the years. I have a lot more discard recipes than actual sourdough bread recipes because I’m basic and love a fresh loaf of plain sourdough with salted butter.
After going strong for a few years of using this basic recipe for sourdough bread without a scale, I’m finally ready to mix up my sourdough game a little bit. If you need more sourdough inspiration then be sure to also check out this basil sourdough bread, sourdough discard coffee cake, and sourdough discard oatmeal cookies.
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💭 Why you’ll love this recipe
- Ingredients – You just need a few ingredients to make this bread.
- Taste – This is a great way for sourdough bakers to experiment with a new flavor. The Everything Bagel seasoning goes wonderfully with sourdough.
- Method – This is a simple sourdough recipe. It is great for new or intermediate sourdough bakers.
🍞 Ingredients needed
For this bread, you will need:
- Bread flour: Make sure you use a high quality bread flour. I prefer using King Arthur’s or my local store’s baking brand, The Baker’s Scoop.
- Everything Bagel seasoning: My seasoning did not have any added salt. If yours does, you may want to reduce the salt you add in.
- Salt: Don’t skip the salt, it really helps your bread’s flavor to come out.
- Active sourdough starter: Make sure your sourdough starter has been fed and is active. If you are new to sourdough baking or do not have a starter then be sure to read how to make a sourdough starter with blueberries. I like to feed mine a few hours before baking.
- Water: Use warm water but make sure its not too hot or it can mess with the enzymes in your starter. If you have a thermometer, about 85°F degrees is best. Use filtered water for the best results.
⏲️ Recipe instructions (step by step guide)
Preparing the dough
In a large mixing bowl (glass or metal), combine your active starter (recently fed) with the warm water. Mix together until well combined (image 1). Add in the bread flour and salt. Mix with a large spoon or with your hands until combined (image 2). Cover with a damp tea towel and let rest for one hour (image 3).
Next, uncover your dough and stretch it. I like to run my hands under the sink and do this with wet fingers to make it easy. I stretch mine about six folds. Shape back into a round or oval shape (image 4) then cover. Let it rise for 6 to 8 hours. Once the dough has risen, lightly shape and score it (image 5). Add the Everything Bagel seasoning on top. Gently press it in.
Baking
Preheat your oven to 500 degrees and place your bread in the dutch oven (image 6). To prevent the bottom from getting too hot or burning, I recommend that you sprinkle corn meal under your loaf or use the cast iron skillet method (place a cast iron pan under your Dutch oven while the lid is removed during your bake). You can also line your Dutch oven with several sheets of parchment paper but make sure the parchment paper is rated for high temperature use.
Bake your bread for 15 minutes at 500 degrees with the Dutch oven lid on. Using high temperature rated oven gloves or mitts, carefully remove the lid and reduce the heat down to 450 degrees. Bake for 25 more minutes.
Do not immediately slice because this can cause your sourdough to become gummy. Let it rest before slicing into it.
👩🏻🍳 Tips
- Active starter – Make sure your starter is fed and active before making bread. I recommend feeding your sourdough starter a few hours before baking.
- Weigh your ingredients – When I first started baking sourdough, I didn’t use a scale (hence, this sourdough bread recipe without a scale recipe which is great for beginners) but it really does help to weigh your ingredients. Food scales are an inexpensive kitchen gadget that will help you perfect your loaf. If you want to truly get into sourdough baking, it is a must! Weigh those ingredients.
- Dedicate a dutch oven to sourdough baking – Or use a cast iron dutch oven. Because of the high temperature required to bake the bread, enamel dutch ovens will begin to have a lot of wear and tear. I recommend that you either dedicate one to your sourdough baking or use a cast iron dutch oven.
- Let your oven fully preheat – Because of the high temperature required to bake sourdough, make sure your oven is fully heated before putting your loaf in.
- Do not slice right away – This can cause your loaf to become gummy. Give it a few minutes to cool.
- Questions – You can always leave me any questions in the comments below or email me. I am here to help.
🥡 How to store leftovers
You can wrap your sourdough bread in a tea towel or put it in a breadbox. The bagel seasoning can get kind of messy, so I used a breadbox for mine. Your loaf will be good for up to four days after baking.
To freeze, double wrap the bread in a layer of plastic storage wrap or aluminum foil. Bread will be good for up to three months in the freezer. Just set out to thaw on your countertop at room temperature when you are ready to use it.
📋Recipe FAQ
Bulk fermentation occurs in the period between you add your starter to your bread dough and when you shape it into a loaf. It is also known as the first rise. Fermentation creates organic acids and carbon dioxide gases which help your dough to develop. The organic acids are what will help your bread have flavor and the carbon dioxide will give your bread volume.
The time can vary depending on how strong your starter is, how much starter you use, and the temperature. It can take some practice to get things right.
If you cut the bulk fermentation too short, your bread will be under-proofed. If you have too much bulk fermentation, your bread will be over-proofed.
Your dough should feel elastic when you stretch it.
If your sourdough bread is dense and gummy that means that it was under-proofed.
If you cut your loaf too soon after pulling it out from the oven, this can also cause it to become gummy.
For the perfect loaf, be sure to use your kitchen scale to measure out your ingredients. Also, make sure your starter is active and strong and don’t forget to fully preheat your oven.
Other sourdough recipes:
If you tried this Everything Bagel Sourdough Bread or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Everything Bagel Sourdough Bread
Equipment
- Large mixing bowl metal or glass
- Dutch oven I recommend using a cast iron dutch oven for sourdough baking
Ingredients
- 310 grams warm water 1 ⅓ cup
- 120 grams active sourdough starter ½ cup
- 500 grams bread flour 4 cups plus 2 tablespoons
- 1 ½ teaspoons salt
- 2 tablespoons Everything Bagel Seasoning you can add up to 3 tablespoons, you like.
Instructions
For the dough
- In a large mixing bowl (glass or metal), combine your active starter (recently fed) with the warm water. Mix together until well combined.310 grams warm water, 120 grams active sourdough starter
- Add in the bread flour and salt. Mix with a large spoon or with your hands until combined500 grams bread flour, 1 ½ teaspoons salt
- Cover with a damp tea towel and let rest for one hour.
- Next, uncover your dough and stretch it. I like to run my hands under the sink and do this with wet fingers to make it easy. I stretch mine about six folds. Shape back into a round or oval shape then cover.
- Let it rise for 6 to 8 hours. Once the dough has risen, lightly shape and score it. Add the Everything Bagel seasoning on top. Gently press it in.2 tablespoons Everything Bagel Seasoning
To bake
- Preheat your oven to 500 degrees. To prevent the bottom from getting too hot or burning, I recommend that you sprinkle corn meal under your loaf or use the cast iron skillet method (place a cast iron pan under your Dutch oven while the lid is removed during your bake). You can also line your Dutch oven with several sheets of parchment paper but make sure the parchment paper is rated for high temperature use.
- Bake your bread for 15 minutes at 500 degrees with the Dutch oven lid on. Using high temperature rated oven gloves or mitts, carefully remove the lid and reduce the heat down to 450 degrees. Bake for 25 more minutes.
- Do not immediately slice because this can cause your sourdough to become gummy. Let it rest before slicing into it.
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