This Everything Bagel Sourdough Bread is a beginner-friendly recipe that combines tangy, chewy sourdough with savory everything bagel seasoning. It's perfect for breakfast with cream cheese or as a hearty sandwich.
When I started making sourdough bread, one of the first variations I tried was everything bagel seasoning. Initially, I just sprinkled it on top. But I quickly got frustrated when most of it would fall off as I sliced the bread.
Then it hit me - why not mix the seasoning right into the dough? Genius, right? Now I get all that savory flavor in every slice, and I can still sprinkle more on top if I want to.
This everything bagel sourdough bread is a beginner-friendly twist on classic sourdough. Since it's lower hydration, the dough is easy to handle. Plus, the seasoning blends in nicely without altering the texture of the dough.
It’s perfect with cream cheese (it tastes just like an everything bagel!), but it also makes a great base for a breakfast sandwich or really any kind of sandwich.
As a sourdough blogger who’s tried many different bread inclusions, I’ve learned that sometimes the simplest ones are the best. And this sourdough bread with everything bagel seasoning is a perfect example of that.
I hope you give it a try and enjoy it as much as I do!
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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.
Tips for Success
- Use active starter. Make sure your sourdough starter is bubbly and active before using it in the dough. A strong starter will help the bread rise properly and give it great flavor.
- Weigh ingredients. Using a kitchen scale ensures consistent results every time.
- Build tension when shaping. Shape the dough into a tight ball or loaf to help it rise tall and develop an open crumb structure in the oven.
- Top with extra seasoning. Before placing the dough in the proofing basket, dip the top into everything bagel seasoning for added flavor and crunch.
- Cool completely. Let the bread cool for at least 2 hours before serving to avoid a gummy texture.
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.
Baker's Timeline
Here’s a sample schedule you can follow to make this everything bagel sourdough bread:
- 8:00 PM (Night Before): Feed your starter.
- 8:00 AM: Mix the dough.
- 8:30-9:30 AM: Stretch and fold.
- 9:30 AM-3:30 PM (Varies): Bulk fermentation.
- 3:30-4:00 PM: Pre-shape and final shape.
- 4:00 PM-8:00 AM (Next Day): Cold proof.
- 8:00-8:45 AM: Bake.
- 8:45 AM-12:45 PM: Cool.
Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It’s best to rely on visual cues, like dough doubling in size, rather than strictly following times.
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.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Everything Bagel Sourdough Bread
Equipment
- Straight-sided container optional
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ⅓ cups (315 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter or "fresh" discard less than one week old - may take longer to ferment
- 4 cups (480 grams) bread flour
- 2 tablespoons (20 grams) everything bagel seasoning plus more for topping (optional)
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6-12 hours before mixing the dough. It should be bubbly and active when you begin.
- 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.1 ⅓ cups (315 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 2 tablespoons (20 grams) everything bagel seasoning, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- 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.
- 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.
- 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.
- 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.
- 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.Rice flour
- Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
- Turn the dough out onto a piece of parchment paper. Score the top as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.2 ice cubes
- Bake at 450℉ for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes, if needed, to achieve your desired crust color.
- Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.
Notes
- Storage: Store bread at room temperature for up to 3 days or slice and freeze for up to 3 months.
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