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Everything Bagel Sourdough - Recipe Featured Image

Sourdough Bread with Everything Bagel Seasoning

A simple sourdough recipe flavored with the savory goodness that is Everything Bagel Seasoning (plus a recipe to make your own seasoning too!).
4.49 from 31 votes
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Prep Time 4 hours
Cook Time 45 minutes
Fermentation Time 22 hours
Total Time 1 day 2 hours 45 minutes
Course Bread
Cuisine American
Servings 1 Loaf
Calories 1851 kcal

Equipment

  • Mixing Bowl
  • Digital Scales
  • Banneton
  • Dutch Oven optional

Ingredients
  

  • 500 g Bread Flour 100%
  • 350 g Water 70%
  • 50 g Sourdough Starter 10% (Fed and Bubbly)
  • 8 g Salt 2% (increase or decrease according to your taste)
  • 3 tbsp Everything Bagel Seasoning (store bought or homemade)

Instructions
 

  • Autolyse - Premixing The Dough
    Weigh out your sourdough starter and water into a large ceramic or glass bowl.
    Glass is always good as you can see what's happening underneath your dough. This recipe is based on you having an active starter that you have fed a few hours before starting your bake.
    Mix the water and starter together briefly. Then add your flour and salt and mix whole lot together to form a shaggy dough.
    The dough will be fairly shaggy and only just brought together.
  • Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. It's ok if it's a little bit longer, it's not going to matter too much.
    This process is called the "autolyse" and allows your flour to soak in all the water and become hydrated.
  • Forming Up The Dough
    After the dough has been through autolyse you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the centre, until a smooth ball is formed. You shouldn't need more than about 20-30 stretches to form the ball.
    You'll notice that the dough is fully hydrated after soaking all the water up. It will be fairly sticky but as you bring it into a ball, it will become smoother and shinier.
  • Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
  • Stretch & Fold - Creating Structure
    Over the next few hours you need to create some structure for your dough by "stretching and folding".
    Aim to do around 4-6 sets of stretches and folds.
    For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. Again you do not have to be exact with time, but you need to do at least 4 sets over 2 hours.
  • Bulk Ferment
    Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment (a plastic cover is a better option for this stage).
    See notes below for more info on this step.
  • Shaping The Dough
    Once your dough has finished its bulk ferment, it's time to shape it into either a boule or a batard (see notes for more info).
    You will need a banneton to put your dough into. If you do not have a banneton, then a bowl or basket lined with a floured tea towel is perfectly fine. Make sure your bowl isn't too big though, you want your dough to retain some shape.
  • Placing Into A Banneton + Adding Everything Bagel Seasoning
    Sprinkle some of the Everything Bagel seasoning into the bottom of the banneton you want to use. This will ensure that you have a nice crust of seasoning when you pop the dough on top (see notes).
  • Once the dough is shaped, place it into your banneton smooth side down, so your seam is on the top - this way the top of your dough will get the pretty lines from the banneton.
    Now sprinkle Everything Bagel Seasoning all around the loaf. Carefully use your fingers to move the dough aside and coat the sides and top of the loaf (like you would if you were sprinkling rice flour).
    If you are worried about the dough sticking, even with the seasoning, you can also add a bit of corn meal around the sides of the dough too, but ideally you want to use the seasoning as the "non sticking agent".
  • Cold Ferment
    Now the dough is in its "shaping container" cover it loosely with a plastic bag or damp tea towel and place into the fridge.
    I use a large plastic bag to cover it - I just reuse it each time.
    Try to leave it in the fridge for a minimum 5 hours.
  • Preparing To Bake
    Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F.
    Place your Dutch Oven into the oven when you turn it on so it gets HOT. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.
    Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great "spring".
  • Bake Time!
    Now it's time to bake!
    When your oven is at temperature, take your sourdough out of the fridge. Gently place it onto a piece of baking paper.
    Some of the Everything Bagel Seasoning will fall off, but don't worry, most of it should have stuck to the dough!
    Make sure that you make the baking paper big enough to use the edges as a handle to lower to dough into your Dutch Oven.
    Gently score your bread with a lame, clean razor blade or knife. I find a single slash is best for this recipe as the Everything Bagel seasoning can be tricky to cut through. You can find my full guide on how to score sourdough bread here.
    Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven.
    If you want to you can spritz your dough with extra water before you put the lid on.
    BAKE TIME:
    30 Minutes with the lid on at 230C/450F plus
    10-15 Minutes with the lid off at 210C/410F
  • Finishing The Bake
    When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

Notes

  • Notes on Flour:  This recipe is written using strong Bread Flour. Bread flour has a higher protein content than All Purpose flour. If you choose to use All Purpose flour you may have a different result because of this. You can read more about the differences between All Purpose Flour and Bread Flour here.
 
 
  • Notes on Stretch & Folds:  If you are going to do the stretch & folds on your bench top, spray your surface with water mist rather than using flour. You can leave the dough in the bowl if you want to. Wet your hands to stop the dough sticking - although it shouldn't be too sticky. It will get less sticky as you do your stretches and folds. For more information on how to do stretch and folds, go here.
 
  • Notes on Bulk Fermentation:  If your home is warm then your dough will ferment a lot faster and could be done in as little as a few hours. If it's colder, it will take longer, possibly overnight.
    I would recommend that you try to do your first few bulk ferments during daylight hours so that you can watch your dough closely.
    Once you're more familiar with the process - and the temperature of your home - you will be able to do overnight ferments. You will know your dough is ready to move to the next stage when it has *just* doubled in size. It will be fairly wobbly and full of bubbles. You should be able to see large air bubbles under the surface of the dough.
    You don't want to let it go any further than doubled as it will be over fermented.
    If you want to do an overnight ferment, but your home is warm, consider using a little less starter (ie 25g).
    Less starter means your dough will take longer to ferment and you will reduce the risk of over fermenting your dough.
    You'll find more information on these topics here:


    When is my bulk ferment finished?
    What is the difference between cold ferment and bulk ferment?
    Why does the amount of starter matter?

  • Notes on Banneton: You don't need to flour your banneton for this recipe. You need to use the Everything Bagel Seasoning instead of flour. If you put rice flour in your banneton, the seasoning won't stick to the dough. If you feel like it's too sticky, even after adding the seasoning, you can use some cornmeal around the edges of the banneton.
 
  • Notes on Baking:  If you're worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works! If you're worried about your bread not being cooked all the way through, turn the oven off and place your dough straight onto the oven rack.
    Leave the door ajar and let your bread rest there for a few hours. Make sure you don't close the door or your sourdough will sweat and you'll get a wrinkly, soggy crust.
    Remember not to cut into your loaf too soon - you'll need to let it cool for at least a few hours (4-6 is best).

Nutrition

Serving: 100gCalories: 1851kcalCarbohydrates: 372gProtein: 61gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 5493mgPotassium: 501mgFiber: 12gSugar: 2gVitamin A: 10IUCalcium: 87mgIron: 5mg
Keyword Sourdough Bread, Sourdough Recipes
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