Everything Sourdough (Sourdough with Everything Bagel Seasoning)
, Published Sep 21, 2024
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This fantastic Sourdough bread is filled and topped with Everything Bagel Seasoning. Garlic, onion, sesame and poppy seeds make this easy homemade sourdough bread taste incredible! Should we call it everything (but the bagel) sourdough?
Everything Bagel Seasoning is really, well, everything! The combo of poppy seeds, toasted white and black sesame seeds, garlic, onion and salt transforms all baked goods with salty goodness and tons of flavor.
I have used the seasoning blend not just on the crust but throughout the sourdough so you get so much flavor in every bite… It’s a savory sensation that turns a humble avocado toast or simple grilled cheese sandwich into something truly special.
You can make your own Everything Bagel seasoning or buy it – and then you will find yourself wanting to add it to everything, not just bagels and bread. It’s especially well suited to sourdough bread IMHO and I am sure you will agree once you make this recipe!
I have kept the instructions and method as stripped down as possible to simplify it for those new to sourdough baking. All you need to know is that the process is, yes, time consuming but not complicated. And the pride you will feel once you taste your own homemade sourdough bread is priceless!
What’s in Everything Sourdough?
Sourdough bread uses only a handful of ingredients – namely flour, water and salt. In this recipe we will also be adding a little sugar and the everything bagel seasoning mix.
- Sourdough starter: use your starter when it is active and bubbly. A small spoonful should float if added to a glass of water (float test).
- Flour: Strong white bread flour with high protein content is essential to give your sourdough structure and rise.
- Salt: you might want to reduce the amount of salt in this recipe as the seasoning contains some salt.
- Water: filtered water is recommended for sourdough baking, and maintaining your starter.
- Everything bagel seasoning: I like to add a generous amount into the dough so you really get the flavor coming through in the crumb as well as the crust.
- Sugar: not essential but I like adding a small amount to balance the salt.
- Olive oil: for greasing.
How To Make Everything Bagel Sourdough Bread
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Make the dough
Combine the water, salt, sugar and everything bagel seasoning in a large mixing bowl. Stir in the sourdough starter then add the bread flour. The dough will initially be quite shaggy and a bit dry – cover the bowl and rest for 10 minutes or so.
Do a series of stretches and folds
Grease your hands with a little oil. Grab the underside of the dough and stretch it over the top, rotating the bowl so you do a series 4-5 stretches and folds. Cover and rest for 30 minutes then repeat this twice or three times more, allowing the dough to rest for 15-30 minutes in between. The dough will become smoother, shinier and more elastic during this process.
Bulk Ferment
Cover the bowl with a damp tea towel and leave the dough to rise until doubled. This can take 10-12 hours, depending on the ambient temperature. I usually prepare the dough in the evening and allow it to rise overnight.
Shape The Dough
Mist your worktop with water or grease with olive oil. Sprinkle Everything Bagel seasoning into the banneton basket and have it handy. Tip the dough onto the worktop and gently stretch it to form a rectangle that is roughly three times as long as it is wide. Do a letter fold, bring one long edge of the dough towards the middle and folding the other side over it.
Roll the dough into a tight ball and sprinkle generously with Everything Bagel seasoning to cover. Shape into a ball and transfer to the banneton, seam side up. Make sure there’s enough seasoning in the basket and on the loaf so that it doesn’t stick to the banneton. Pinch the edges of the dough to seal.
Final rise
Cover the banneton with greased plastic wrap or a shower cap and allow the loaf to rise until it reaches the top of the basket (minimum 45 minutes at room temperature or a minimum of 5 hours in the fridge). Placing the dough in the fridge for at least an hour before baking is highly recommended – it will make it much easier to score and handle.
Bake your Everything Bagel Sourdough
Place your Dutch Oven in the oven and preheat to 450°F (230°C) for at least 30 minutes to allow it to get properly hot. Invert your loaf onto a bread sling or baking paper and use a lame, razor or sharp knife to score the dough.
Take the Dutch oven out of the oven (be very careful please, it will be dangerously hot!) and gently transfer the sourdough into the pot. Cover and bake for 30 minutes. Reduce the oven temperature to 400°F (200°C), take the lid off and bake for a further 10-15 minutes. Lift the bread out of the pot and onto a wire rack to cool before slicing and serving.
Recipe Tips
- Store the sourdough in a bread bag for 2-3 days, toasting to refresh the bread when using. Alternatively slice the entire loaf and freeze it, toasting a slice from frozen whenever you like.
- Avoid slicing into the bread while it is still warm – the crumb will be gummy and wet as the sourdough is still essentially finishing cooking. Take out of the Dutch oven and leave the bread to cool, uncovered, on a wire rack.
- Make sure the loaf is covered with enough seasoning to prevent it from sticking to the banneton. You can always sprinkle some extra after you place the dough into it.
- A single, deep slash is preferable for this flavored sourdough – an intricate scoring pattern is not advisable as most of the seasoning will fall off!
- Make sure the ends of the bread sling are trapped outside the Dutch oven otherwise they will interfere with the bread rise.
Related recipes
HAVE YOU MADE MY EVERYTHING BAGEL SOURDOUGH BREAD RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day! If you have any questions, message me on Instagram and I will do my best to answer them quickly.
Everything Sourdough Bread (Sourdough with Everything Bagel Seasoning)
Video
Equipment
Ingredients
For the sourdough
- 300 g (1 ¼ cups) water (filtered, bottled or boiled and cooled tap water)
- 8 g sea salt
- 1 tbsp sugar (optional)
- 4 tbsp Everything Bagel Seasoning plus extra to top the loaf
- 150 g active starter (most of the starter you prepared earlier)
- 500 g (4 cups) white bread flour preferably organic
- olive oil for greasing, as needed
Instructions
Make the dough
- Combine the water, salt, sugar and everything bagel seasoning in a large mixing bowl. Stir in the sourdough starter then add the bread flour. The dough will initially be quite shaggy and a bit dry – cover the bowl and rest for 10 minutes or so.300 g (1 ¼ cups) water, 8 g sea salt, 1 tbsp sugar, 4 tbsp Everything Bagel Seasoning, 150 g active starter, 500 g (4 cups) white bread flour
Do a series of stretches and folds
- Grease your hands with a little oil. Grab the underside of the dough and stretch it over the top, rotating the bowl so you do a series 4-5 stretches and folds. Cover and rest for 30 minutes then repeat this twice or three times more, allowing the dough to rest for 15-30 minutes in between. The dough will become smoother, shinier and more elastic during this process.olive oil
Bulk Ferment
- Cover the bowl with a damp tea towel and leave the dough to rise until doubled. This can take 10-12 hours, depending on the ambient temperature. I usually prepare the dough in the evening and allow it to rise overnight.
Shape The Dough
- Mist your worktop with water or grease with olive oil. Sprinkle Everything Bagel seasoning into the banneton basket and have it handy. Tip the dough onto the worktop and gently stretch it to form a rectangle that is roughly three times as long as it is wide. Do a letter fold, bring one long edge of the dough towards the middle and folding the other side over it.
- Roll the dough into a tight ball and sprinkle generously with Everything Bagel seasoning to cover. Shape into a ball and transfer to the banneton, seam side up. Make sure there’s enough seasoning in the basket and on the loaf so that it doesn’t stick to the banneton. Pinch the edges of the dough to seal.
Final rise
- Cover the banneton with greased plastic wrap or a shower cap and allow the loaf to rise until it reaches the top of the basket (minimum 45 minutes at room temperature or a minimum of 5 hours in the fridge). Placing the dough in the fridge for at least an hour before baking is highly recommended – it will make it much easier to score and handle.
Bake your Everything Bagel Sourdough
- Place your Dutch Oven in the oven and preheat to 450°F (230°C) for at least 30 minutes to allow it to get properly hot.
- Invert your loaf onto a bread sling or baking paper and use a lame, razor or sharp knife to score the dough. Take the Dutch oven out of the oven (be very careful please, it will be dangerously hot!) and gently transfer the sourdough into the pot. Cover and bake for 30 minutes.
- Reduce the oven temperature to 400°F (200°C), take the lid off and bake for a further 10-15 minutes. Lift the bread out of the pot and onto a wire rack to cool before slicing and serving.
Notes
If you are using a banneton basket (you need to prep this first before first use) dust the basket with rice or gluten free flour, shaking out some of the excess. Carefully transfer your load seam side up in this case. Cover with a bag and leave to rise. When the dough is ready to bake, after the second rise, carefully invert onto baking paper then proceed to bake in a Dutch Oven. Storing Sourdough Bread
Cover the cooled loaf in a clean tea towel and store at room temperature – the bread will keep for 2-3 days. I prefer to slice the entire loaf and then freeze it – that way you can toast slices directly from frozen whenever the fancy takes you.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
