Everything Bagel Sourdough Bread

This everything bagel sourdough bread recipe is just as delicious as classic savory sourdough everything bagels, but in the shape of a sliceable bread! It is a simple and easy sourdough recipe, with much quicker and approachable steps than making bagels, but perfect if you want big flavors without the extra work. Makes for the best morning toast and sandwiches, where every slice is packed with irresistible everything bagel-goodness!

Prep Time1

Cook Time35

Fermentation17

Total Time18 35

Course: bread

Cuisine: American

Keyword: bread, everything bagel, sourdough, sourdough bread

Servings: slices

Calories: 190kcal

Author: Jessica Laroche

Equipment

Mixing bowl or container (with cover)
Blade (for scoring)
Banneton
Dutch oven (with parchment paper)

Ingredients

100 g fed, active and bubbly sourdough starter 100% hydration
350 g warm water about room temperature
500 g bread flour
10 g salt
2-3 tablespoon everything bagel seasoning

Instructions

PREP THE STARTER: about 4-8 hours before you want to make the dough, feed your starter. It is ready to use when it has at least double in height in your jar. I like to feed my starter late at night and start the dough early the next morning.
MAKE THE DOUGH: in a large mixing bowl or container, add the sourdough starter and water, then stir to combine. Add the bread flour and salt and keep mixing until a shaggy dough forms. Cover and let the dough rest for about 20 minutes.
STRETCHES AND FOLDS: Perform stretches and fold right into the bowl every 30 minutes, 3 times, covering well in between.
BULK FERMENTATION: Cover and let the dough ferment for 5-8 hours, depending on the temperature of your house.
PRE-SHAPE: Transfer the dough over a very lightly floured clean surface and pre-shape into a ball by grabbing/pulling on the corners of the dough to bring them back in the middle (this should look like a large dumpling!). Flip the ball, cover (you can just flip your bowl over) and let the ball of dough rest for 20 minutes.
SHAPE: Uncover and flip the dough again, then gently stretch the dough into a square/rectangular shape. Fold the top part up to the middle, then fold each side one over the other one, then grab the top part and roll the dough into a tight log. Squeeze the edges together to seal the shape (see video at the bottom of the recipe card).
GARNISH: Wet a few layers of paper towel and place them on the counter. Also, spread the everything bagel seasoning over a large plate. Grab the dough by pulling on the "top sealed edges" part, transfer the dough over the wet paper towels and gently press/roll the bottom part of the dough on the wet paper towel to cover it with extra moisture (this will help the topping stick to it). Move the dough over the plate with the seasoning and press/roll until the dough is covered.
COLD PROOF: Transfer the dough (still with the seasonings on the bottom) to a banneton. Cover and transfer to the fridge overnight (or for at least 2-3 hours).
BAKE: Transfer a Dutch Oven cast-iron dish with the cover on to your oven and pre-heat to 450ºF until very hot (or at least 20-30 minutes). When ready to bake, take the banneton out of the fridge and flip it over a large square of parchment paper. Score the dough, then transfer it to the Dutch oven by pulling on the corner of the paper. You can add a few ice cubes between the parchment paper and the sides of the Dutch oven (it creates more steam). Cover and bake for 30 minutes. Then, uncover and bake for another 5 minutes. Once done baking, transfer to a cooling rack and let the bread cool down completely before slicing.

Video

Notes

Sourdough starter: Make sure you have a very active and bubbly sourdough starter before you mix the dough ingredients together. Otherwise, the loaf won't ferment as well and the crumb might be dense and gummy. To do so, you have to feed it 4-8 hours prior to making the dough, so plan ahead!
Fermentation: If you have been making sourdough bread for a while, then you must know that the bulk fermentation time varies depending on the temperature. If your dough is kept in a cozy spot, then it will ferment faster, and if your dough is in a colder area, then you might need to ferment for longer. For me, 6 hours usually is good, but you might need more or less time.
Same-day loaf: If you want to make this loaf all on the same day, then skip the cold ferment once shaped and let it rest in the proofing basket for about 1-2 hours at room temperature before baking. I find that cold ferment gives a better oven spring and is also easier to score, but this can be a good option if you want bread on the same day.
Garnishing the loaf: Rolling the dough over a wet towel before pressing the topping over really helps it to stick! Don't skip!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition