Everything Bagel Sourdough Bread
Everything Bagel sourdough bread is a rustic, high-hydration boule featuring savory garlic and onion flavors, with a beautiful everything bagel seasoning crust.
Servings: 12 slices
Calories: 221kcal
Equipment
- Stand Mixer optional
Ingredients
- 500 grams bread flour
- 100 grams whole wheat flour
- 375 grams water approx 72 degrees F
- 100 grams active sourdough starter 100% hydration
- 10 grams salt
- 15 grams honey or maple syrup
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- Everything bagel seasoning for topping
Instructions
- Mixing the Dough: In a stand mixer bowl, combine the bread flour, whole wheat flour, and water. With the dough hook attachment, mix on low until there are no dry spots, then let the mixture rest for 30 minutes (autolyse).
- Add the sourdough starter, salt, honey, olive oil, garlic powder, onion powder, poppy seeds, and sesame seeds. Mix on low or medium for 5 minutes.
- Bulk Fermentation: Cover the dough or move to a bulk fermentation container and let it rest for 4-6 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours. Let the dough fully proof. Your ambient temperature and dough temperature will determine how fast or slow the dough will become fully proofed.
- Shaping: After bulk fermentation, turn the dough out onto a lightly floured surface. Gently shape the dough into a boule, being careful not to deflate too much air.
- Final Proof: Place the shaped dough into a well-floured proofing basket or bowl and cover it. Let it rise for 2-3 hours or overnight in the fridge for a longer fermentation.
- Preheat the Oven: Preheat your oven to 475°F (245°C) with a Dutch oven inside.
- Bake the Boule: Once proofed, carefully transfer the dough onto parchment paper. Lightly mist the dough with water, then generously sprinkle everything bagel seasoning on top. Score the top of the dough with a simple "x" shape. Place the boule in the preheated Dutch oven (with the parchment paper) and cover. Bake for 20-25 minutes. After 25 minutes, remove the lid and bake for an additional 20 minutes, or until golden brown.
- Cooling: Let the sourdough cool completely on a wire rack before slicing. Enjoy!
Notes
- How to Store: This bread stays fresh for 2-3 days at room temp. Store in a bread bag or tea towel. Avoid plastic, which causes condensation and a soggy crust.
- How to Freeze: Once fully cooled, slice and freeze the loaf for toast-ready pieces anytime.
- Use store-bought or use my recipe for homemade everything bagel seasoning.
- High Hydration: This 80% hydration dough creates an open crumb and chewy texture, but may be sticky to handle—use a bench scraper and wet hands during stretch and folds.
- Flour Choices: The combination of bread flour and whole wheat adds both structure and depth of flavor. You can substitute whole wheat with spelt or rye for variation.
- Sourdough Starter: Make sure your starter is active and bubbly before using—it’s key to rise and flavor.
- Everything Bagel Seasoning: Apply right before baking by misting the loaf with water to help it stick.
- Baking Vessel: A Dutch oven mimics a steam oven and creates a crusty exterior—if you don’t have one, use a baking stone with a steam tray.
- Fermentation Timing: For optimal flavor and digestibility, bulk ferment until well-proofed and refrigerate overnight before baking. This also improves oven spring.
Nutrition
Serving: 1slice | Calories: 221kcal | Carbohydrates: 40g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 394mg | Potassium: 89mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg
