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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Active Sourdough Starter- Ensure your starter is bubbly and active. Use fresh discard (less than a week old) for a quicker rise.
• Everything Bagel Seasoning- Use your favorite seasoning or make your own with sesame seeds, poppy seeds, garlic, onion, and salt. Add red pepper flakes for extra heat.
• Bread Flour- Provides a chewy texture and helps with the rise. All-purpose flour will make the bread less chewy, and whole wheat flour will create a denser crumb and may require more water.
• Water- This dough is 65% hydration, making it easy to handle. For a more open crumb, increase hydration slightly, but note that wetter dough is stickier and trickier to shape.
• Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s, measure by weight or use half as much.

How to Make Everything Bagel Sourdough Bread

Follow these simple step-by-step instructions to make a delicious loaf of sourdough bread with everything bagel seasoning:

1. Feed Sourdough Starter

• Feed your sourdough starter 6-12 hours before mixing the dough. It should be bubbly and active when you begin.
• The rise time depends on your kitchen temperature, ranging from 6 hours in a warm environment (75℉) to 12 hours in a cooler space (65-68℉).

2. Mix the Dough

• In a large bowl, whisk together the warm water and active sourdough starter until dissolved. Add the bread flour, everything bagel seasoning, and kosher salt.
• Mix until a shaggy dough forms with no dry flour remaining.
• Cover and let rest for 20 minutes.

3. Stretch and Folds

• Wet your hands lightly and perform a set of stretch and folds.
• Grab one edge of the dough, stretch it up as far as it will go without tearing, and fold it over itself.
• Rotate the bowl 90° and repeat on the next side. Continue until all four sides have been stretched and folded.
• Cover and rest for 15 minutes.
• Repeat this stretch and fold process three more times, resting 15 minutes between each set.

4. Bulk Fermentation

• Cover the dough and let it rise in a warm spot until it doubles in size and has visible fermentation bubbles.
• If using a straight-sided container, mark the starting level to track fermentation progress.
• Bulk fermentation can take anywhere from 4-12 hours or longer depending on your kitchen and dough temperature and starter strength.

5. Pre-Shape

• Lightly flour a work surface and transfer the fermented dough onto it.
• Gently pull it into a rough rectangle, then fold the long sides toward the center like a letter. Fold the short sides in the same way.
• Flip the dough seam-side down and round it into a ball.
• Cover and let rest for 15-20 minutes.

6. Final Shaping

• For a round loaf (boule): Flip the dough, shape it into a rectangle again, and repeat the same folding method as above.
• For an oval loaf (batard): Fold the short edges toward the center, then tightly roll the dough from a long edge into a log, pinching the seam closed.

7. Cold Proof

• Generously dust your proofing basket with rice flour.
• Before transferring the dough into the proofing basket, sprinkle some everything bagel seasoning onto a plate and gently dip the top of the dough if desired. Then, transfer the dough seam-side up into the basket.
• If needed, pinch the seam to seal it. Cover the dough and refrigerate overnight (12-16 hours) to cold proof.

8. Bake the Bread

• Preheat a lidded Dutch oven to 450°F for 30-60 minutes.
• Turn the dough onto bread sling or parchment and score as desired.
• Add 2 ice cubes to the hot Dutch oven.
• Transfer the dough, cover, and bake for 40 minutes. Remove the lid and bake for 5-10 more minutes for a golden crust.
• Cool on a wire rack for 2-4 hours before slicing.

How to Store

Store your everything bagel sourdough bread in an airtight container or bread box at room temperature for up to 3 days.

For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months. Thaw at room temperature or heat in the toaster or oven before enjoying.

Serving Suggestions

This bread is perfect with spreads like cream cheese, butter, avocado, or smoked salmon. It also makes a great base for sandwiches - try it as a breakfast sandwich, classic grilled cheese, or BLT.

More Sourdough Bread Recipes

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Active Sourdough Starter- Make sure your starter is bubbly and active. If you’re using discard, opt for fresh discard that’s less than a week old for a quicker rise.
• Dill Pickles- During the summer, I love using homemade pickles made with cucumbers from my garden. If it's not pickle season, I recommend choosing a high-quality brand without additives, like Grillo’s Pickles (my favorite, and they're from Massachusetts, like me!).
• Bread Flour- Gives the bread its chewy texture and helps with the rise. If you swap for all-purpose flour, the bread may not rise as tall or be as chewy. Whole wheat flour will create a denser crumb and may require a bit more water to keep the dough soft.
• Water- This dough is about 65% hydration, so it's fairly easy to handle. If you want a more open crumb, you can increase the hydration slightly. You can also try using a small amount of pickle brine (1-2 teaspoons) in place of some of the water. Just be careful as too much acidity can negatively affect fermentation.
• Seasonings- A simple combination of dried dill and garlic powder enhances the pickle flavor of the bread. You can substitute with fresh dill and minced garlic if desired.
• Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, (about 2.8 grams per teaspoon). If you’re using table salt or Morton’s kosher salt, measure by weight or use about half as much.

How to Make Dill Pickle Sourdough Bread

Here is how to make sourdough bread with pickles.

1. Feed Sourdough Starter

• Feed your sourdough starter 6-12 hours before mixing the dough. It should be bubbly, active, and doubled in size.
• The rise time depends on your kitchen temperature, ranging from 6 hours in a warm environment (75℉) to 12 hours in a cooler space (65-68℉).

2. Mix the Dough

• In a large mixing bowl, whisk together the warm water and sourdough starter until dissolved.
• Add the flour, salt, dill, and garlic powder, and stir until there’s no dry flour remaining.
• Cover the bowl and let the dough rest for 20 minutes.

3. Stretch and Folds

• Lightly wet your hands to prevent the dough from sticking.
• Gently flatten the dough in the mixing bowl. Sprinkle ¼ of the chopped pickles in the center, and perform a stretch-and-fold: grab one side of the dough, stretch it upwards, and fold it over.
• Rotate the bowl 90°, add another ¼ of the pickles. Repeat until all the pickles are mixed in.
• Gather the dough into a rough ball and place it seam-side down in the bowl.
• Cover and let rest for 20 minutes.
• Repeat the stretch-and-fold process three more times, letting the dough rest for 20 minutes between each set.

4. Bulk Fermentation

• Cover the dough and allow it to rise until it nearly doubles in size. It should be slightly jiggly with visible fermentation bubbles.
• This can take anywhere from 4-12 hours depending on your kitchen and starter.

🍞 Fermentation Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress more easily.

5. Pre-Shape

• Gently turn the dough out onto a floured surface and stretch it into a rectangle.
• Fold both long sides toward the center like you're folding a letter, then fold the short sides inward.
• Flip the dough seam-side down on the counter. Use your hands or a bench scraper to gently shape it into a round ball.
• Cover and let it rest for 15 minutes.

6. Final Shaping

• Flip the dough seam-side up again and gently stretch it into a rectangle again.
• If you're using a bowl or banneton, repeat the shaping process above.
• For a batard-shaped loaf, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.

7. Cold Proof

• Dust your proofing basket generously with rice flour and transfer the dough seam-side up into the basket.
• Cover and refrigerate overnight (12-16 hours) for the cold proof.

8. Bake the Bread

• Preheat a lidded Dutch oven to 450°F for 30-60 minutes.
• Turn the dough onto bread sling or parchment and score as desired.
• Add 2 ice cubes to the hot Dutch oven.
• Transfer the dough, cover, and bake for 40 minutes. Remove the lid and bake for 5-10 more minutes for a golden crust.
• Cool on a wire rack for 2-4 hours before slicing.

How to Store

Store sourdough pickle bread in an airtight container or bread box at room temperature for up to 3 days.

For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months. Then, thaw at room temperature or heat it in the toaster or oven before enjoying.

Serving Suggestions

This dill pickle sourdough bread is delicious with a smear of cream cheese, fresh butter, or homemade hummus. It also makes a fantastic base for any sandwich you'd typically add pickles to, like turkey, roast beef, BBQ pulled chicken, or grilled cheese.

More Sourdough Bread Recipes

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Active Sourdough Starter- Make sure your starter is bubbly and active. If you’re using discard, go with fresh discard that’s less than a week old for a quicker rise.
• Kalamata Olives- Slice the olives and pat them dry to prevent excess moisture from interfering with the dough. If you don’t have Kalamata olives, green olives, or any other mild variety will work as a substitute.
• Bread Flour- Gives the bread its chewy texture and helps with the rise. You can swap it for all-purpose flour or whole wheat. If you go with whole wheat, you might need to add a little extra water to keep the dough soft and workable.
• Water- This dough is about 65% hydration, which makes it easy to handle and perfect for beginners. If you prefer a softer or more open crumb, feel free to increase the hydration slightly - just be mindful that wetter dough can be a bit trickier to shape.
• Seasonings- A simple combination of dried oregano and garlic powder enhances the savory flavor of the bread. If you want to experiment, you could substitute with other herbs or try using fresh oregano and minced garlic.
• Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, (about 2.8 grams per teaspoon). If you’re using table salt or Morton’s kosher salt, measure by weight or use about half as much.

How to Make Olive Sourdough Bread

Here is how to make sourdough bread with Kalamata olives.

1. Feed Sourdough Starter

• Feed your sourdough starter 6-12 hours before mixing the dough, ensuring it becomes bubbly, active, and doubles in size.
• In a warm kitchen (around 75℉), this may take about 6 hours, while in a cooler kitchen (65-68℉), it could take up to 12 hours.

2. Mix Dough

• In a large mixing bowl, whisk together the warm water and the sourdough starter until dissolved.
• Add the flour, kosher salt, oregano, and garlic powder, mixing until fully incorporated with no dry flour remaining.
• Cover and let rest for 20 minutes.

3. Stretch and Fold

• Lightly wet your hands to prevent the dough from sticking.
• Flatten the dough slightly and sprinkle ¼ of the sliced olives in the center. Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over. Rotate the bowl 90°, add another ¼ of the olives, and repeat until all the olives are incorporated.
• Gather the dough into a rough ball and place it seam-side down.
• Cover and rest for 20 minutes.
• Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each set.

4. Bulk Fermentation

• Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles.
• The rise time can vary anywhere from 4-12 hours depending on your kitchen and dough temperature and starter strength.

🍞 Fermentation Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress more easily.

5. Pre-Shape

• Gently turn the dough out onto a floured surface and stretch it into a rectangle.
• Fold both long sides toward the center like you're folding a letter, then fold the short sides inward, and flip the dough seam-side down.
• Use your hands or a bench scraper to gently shape it into a round ball.
• Cover and let it rest for 15 minutes.

6. Final Shaping

• Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
• If you're using a bowl or banneton, repeat the shaping process above.
• For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.

7. Cold Proof

• Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket.
• If needed, pinch the seam to seal it.
• Cover the dough and refrigerate overnight (12-16 hours) to cold proof.

8. Bake the Bread

• Preheat a lidded Dutch oven to 450°F for 30-60 minutes.
• Turn the dough onto bread sling or parchment and score as desired.
• Add 2 ice cubes to the hot Dutch oven.
• Transfer the dough, cover, and bake for 40 minutes. Remove the lid and bake for 5-10 more minutes for a golden crust.
• Cool on a wire rack for 2-4 hours before slicing.

How to Store

Store in an airtight container or bread box at room temperature for up to 3 days.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw at room temperature or warm it in the toaster or oven.

Serving Suggestions

This olive sourdough bread pairs beautifully with a variety of toppings and dips, such as olive oil, homemade butter, hummus, or cream cheese with smoked salmon (my fiancé's favorite!).

You can also use it as the base for burrata bruschetta or turn it into a delicious grilled cheese sandwich.

More Sourdough Bread Recipes

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Active Sourdough Starter- Use a bubbly, active starter for the best rise. If using sourdough discard, make sure it’s fresh (less than a week old) to avoid sluggish fermentation.
• Whole Wheat Flour- Provides a hearty texture and nutty flavor. Since whole wheat flour is naturally denser than white flour, using a 65/35 blend of whole wheat and bread flour helps create a softer, fluffier loaf. For a milder taste, you can substitute white whole wheat flour.
• Bread Flour- Helps lighten the texture and improve rise, preventing the bread from becoming too dense. You can substitute all-purpose flour, but the loaf may not be as airy.
• Water- This recipe makes a 71% hydration dough, which helps give the loaf a more open crumb structure. Using warm water (80-90°F) helps speed up fermentation.
• Butter- Adds moisture, richness, and tenderness. Substitute with an equal amount of olive oil if preferred.
• Honey- Provides subtle sweetness that complements the nutty whole wheat flavor.
• Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s Kosher Salt, measure by weight or use about half the amount.

How to Make Whole Wheat Sourdough Sandwich Bread

Here is how to make sourdough sandwich bread with whole wheat flour.

1. Feed Sourdough Starter

• About 6-12 hours before starting, feed your sourdough starter to ensure it’s bubbly and active.
• The timing will depend on your kitchen temperature. If your kitchen is around 75°F, it will take about 6 hours. In cooler kitchens (65-68°F), it may take closer to 12 hours.

2. Autolyse

• In a large bowl, combine the whole wheat flour, bread flour, and warm water until no dry flour remains.
• Cover the bowl and let the mixture rest for 1 hour.

3. Mix the Dough

• After the rest, add the active sourdough starter, melted butter, honey, and salt to the dough.
• Use your hands to mix everything together until a sticky, cohesive dough forms.
• Cover the bowl and let the dough rest for 15 minutes.

4. Stretch and Folds

• Lightly wet your hands to prevent sticking.
• Grab one edge of the dough, stretch it upwards as far as it will go without tearing, and fold it over onto itself. Rotate the bowl 90° and repeat the process. Do this for all four sides of the dough, for a total of 4 folds.
• Gather the dough into a ball and place it seam side down in the bowl.
• Cover and let it rest for another 15 minutes.
• Repeat the stretching and folding process every 15 minutes, for a total of 6 times.

5. Bulk Fermentation

• After the final fold, cover the dough and let it rise in a warm spot until it doubles in size, with visible fermentation bubbles. This can take anywhere from 4 to 12 hours depending on the temperature of your kitchen and the dough.
• For an easier way to track fermentation, transfer the dough to a straight-sided container and mark its starting point.

6. Shape the Dough

• Once the dough has doubled in size, butter the bottom and sides of a 9"x5" loaf pan.
• Turn the dough out onto a lightly floured surface and gently pull it into a rectangle shape.
• Starting from one short end, roll the dough tightly towards the other short end, like a jelly roll.
• Let it rest on the seam for 1-2 minutes, then pinch the ends to seal.

7. Proof the Dough

• Transfer the shaped dough seam side down into the prepared loaf pan.
• Cover it and let it proof at room temperature for 2-4 hours, or until it’s noticeably puffy and risen nearly to the top of the pan.
• For a more pronounced sourdough flavor, you can refrigerate the dough overnight before allowing it to proof at room temperature the next morning.

8. Bake the Bread

• About 20 minutes before the dough is done proofing, preheat your oven to 400°F.
• Place the loaf in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the internal temperature reaches 190°F.
• Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

How to Store

This honey wheat sourdough sandwich bread will keep at room temperature in an airtight container or bread box for up to 3 days.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm it in the toaster or oven before serving.

Serving Suggestions

This whole wheat sourdough sandwich bread is perfect for a hearty breakfast or lunch.

Enjoy it toasted with eggs, avocado, or butter and strawberry jam. It also makes a great, healthier base for a sourdough breakfast sandwich or grilled cheese (especially when paired with a side of dill pickles).

More Sourdough Bread Recipes

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Active Sourdough Starter- Make sure your starter is bubbly and active. If you’re using discard, go with fresh discard that’s less than a week old for better flavor, texture, and rise.
• Semi-Sweet Chocolate Chips- I love semi-sweet chips for their perfect balance of sweet and bitter. Use whatever chocolate you like - milk, dark, or even chopped chocolate bars work great.
• Bread Flour- Gives the bread its chewy texture and helps with the rise. You can swap it for all-purpose flour or whole wheat. If you go with whole wheat, you might need to add a little extra water to keep the dough soft and workable.
• Water- This dough is about 65% hydration, which makes it easier to handle - perfect for beginners. You can adjust the hydration higher if you prefer a softer or more open crumb.
• Granulated Sugar- Adds a subtle touch of sweetness without overpowering the tangy sourdough flavor. You can swap it for brown sugar or leave it out if you prefer a less sweet bread.
• Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, (about 2.8 grams per teaspoon). If you’re using table salt or Morton’s kosher salt, measure by weight or use about half as much.

How to Make Chocolate Chip Sourdough Bread

Making sourdough bread with chocolate chips is easy! Here’s my step-by-step process with pictures to help you along the way:

1. Feed Sourdough Starter

• Start by feeding your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active.
• Depending on your kitchen temperature, it might take 6 hours in warmer kitchens (around 75℉), or up to 12 hours in cooler kitchens (65-68℉).

2. Mix Dough

• In a large mixing bowl, whisk together the warm water and the sourdough starter until dissolved.
• Add the flour, sugar, and salt, mixing until fully incorporated with no dry flour remaining.
• Cover and let rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.

3. Stretch and Fold

• Lightly wet your hands to prevent the dough from sticking. Flatten the dough slightly and sprinkle ¼ of the chocolate chips in the center.
• Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over. Rotate the bowl 90°, add another ¼ of the chocolate chips, and repeat until all the chips are incorporated. Gather the dough into a rough ball and place it seam-side down.
• Cover and rest for 20 minutes. Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each fold.

4. Bulk Fermentation

• Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles.
• The rise time can vary anywhere from 4-12 hours depending on your kitchen temperature and starter strength.

🍞 Fermentation Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress.

5. Pre-Shape

• Gently turn the dough out onto a floured surface and stretch it into a rectangle.
• Fold both long sides toward the center like you're folding a letter, then fold the short sides inward, and flip the dough seam-side down.
• Use your hands or a bench scraper to gently shape it into a round ball.
• Cover and let it rest for 15 minutes.

6. Final Shaping

• Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
• If you're using a bowl or banneton, repeat the shaping process above.
• For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.

7. Cold Proof

• Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket.
• If needed, pinch the seam to seal it.
• Cover the dough and refrigerate overnight (12-16 hours) to cold proof.

8. Bake the Bread

• Preheat a lidded Dutch oven to 450°F for 30-60 minutes.
• Turn the dough onto bread sling or parchment and score as desired.
• Add 2 ice cubes to the hot Dutch oven.
• Transfer the dough, cover, and bake for 45 minutes. Remove the lid and bake for 5 more minutes for a golden crust.
• Cool on a wire rack for 2-4 hours before slicing.

How to Store

Store bread at room temperature in an airtight container or bread box for up to 4 days.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. When you're ready to enjoy, just thaw at room temperature or warm it in the toaster or oven.

Serving Suggestions

This chocolate chip sourdough bread is delicious served warm with a slather of homemade butter or your favorite spread - peanut butter, hazelnut spread, and strawberry apple jam are some of my favorites.

Or turn it into sourdough French toast for a sweet, chocolatey breakfast that’s perfect for Sunday morning.

More Sourdough Bread Recipes