Everything Bagel Sourdough Bread

5 from 35 votes

Everything Bagel Sourdough Bread

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.

Prep Time8

Cook Time40

Total Time8 40

Course: Bread

Cuisine: American

Servings: slices (1 loaf)

Calories: 239kcal

Author: Audrey Wood

Cost: $6

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 combined
500 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.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

Storage:

You can wrap your sourdough bread in a tea towel or put it in a breadbox. It will be good for up to four days after baking. The bagel seasoning can get kind of messy, so I used a breadbox for mine.

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.

Nutrition