Everything Bagel Sourdough Bread
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.
Servings 12 slices
Calories 175kcal
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.
Nutrition
Serving: 1slice | Calories: 175kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 471mg | Potassium: 56mg | Fiber: 1g | Calcium: 9mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
