Everything Bagel Sourdough Bread
This Everything Bagel Sourdough Bread brings together the tangy flavor of sourdough and the savory crunch of everything bagel seasoning. Soft on the inside and perfectly golden on the outside, it’s ideal for breakfast sandwiches, toast, or as a flavorful centerpiece to any meal.
Dough Ingredients
• 650g all-purpose or bread flour
• 150g active sourdough starter
• 10g honey
• 16g salt
• 300ml (about 1¼ cups) water
• 10g oil (olive or neutral oil)
Filling & Outer Coating
• ½ cup everything bagel seasoning
Instructions
1. Mix the Dough
In a large bowl, combine the flour, sourdough starter, honey, salt, water, and oil. Stir until a shaggy dough forms. The dough will be slightly sticky — that’s perfect.
2. Stretch and Fold (3 Hours)
For the next 3 hours, perform a set of stretch and folds once every hour: gently lift and fold the dough over itself from each side. This helps build strength and structure without kneading.
3. Bulk Fermentation (3 Hours)
After the final fold, cover the bowl and let the dough rest at room temperature for another 3 hours. The dough should rise slightly and feel airy to the touch.
4. Cold Ferment (Overnight)
Cover the dough and place it in the refrigerator overnight. This slow fermentation deepens the flavor and improves texture.
5. Shape & Second Chill (6 Hours)
Lightly oil your baking pan. Shape the dough gently and place it inside. Sprinkle the top with everything bagel seasoning and lightly press it in so it sticks.
Cover and refrigerate again for about 6 hours to allow the dough to relax and proof.
6. Bake
Preheat your oven to 420°F (215°C).
Bake the bread covered (with foil or a lid) for 25 minutes.
Remove the cover and bake for another 5 minutes, until the top is golden and crisp.
7. Cool & Enjoy
Let the bread cool completely in the pan before slicing. This helps set the texture and prevents it from becoming gummy. Serve warm, toasted, or simply fresh out of the oven with butter!
Tips
For a stronger sourdough flavor, extend the cold fermentation by a few more hours.
Add a drizzle of olive oil before baking for extra crispiness.
Store leftovers in an airtight container at room temperature for up to 3 days.