Everything Bagel Sourdough Bread Recipe Made Easy

Nothing beats the aroma and flavor of freshly baked sourdough bread, especially when it’s infused with the irresistible crunch and zest of an everything bagel topping. This Everything Bagel Sourdough Bread Recipe combines the tangy depth of natural fermentation with the savory, nutty flavors of poppy seeds, sesame seeds, garlic, and onion flakes.

Perfect for breakfast, sandwiches, or as a flavorful side, this bread is a true crowd-pleaser.

Baking sourdough can seem daunting at first, but with a little patience and guidance, anyone can master it. This recipe breaks down the process step-by-step, guiding you through creating a robust sourdough starter, mixing the dough, and achieving that perfect crust topped with everything bagel seasoning.

Whether you’re a seasoned baker or just starting your sourdough journey, this recipe promises delicious results that will elevate your homemade bread game.

Why You’ll Love This Recipe

This recipe is a beautiful fusion of classic sourdough bread and the bold, savory flavors of an everything bagel. The natural fermentation delivers a complex tang that pairs perfectly with the crunchy, aromatic topping.

• Rich Flavor Profile: The combination of sourdough tang with garlic, onion, sesame, and poppy seeds creates a multi-layered taste sensation.
• Natural Ingredients: Made with simple, wholesome ingredients and a natural sourdough starter—no commercial yeast needed.
• Versatile Usage: Enjoy it toasted with cream cheese, use it for sandwiches, or serve it alongside soups and salads.
• Impressive Presentation: The everything bagel topping adds texture and visual appeal that makes this loaf stand out.

Ingredients

• Levain (Sourdough Starter): 50g active sourdough starter, 50g all-purpose flour, 50g water (room temperature)
• Dough:
• 500g bread flour
• 350g water (lukewarm)
• 10g salt
• Levain (prepared above)
• Everything Bagel Topping:
• 1 tbsp poppy seeds
• 1 tbsp sesame seeds
• 1 tbsp dried minced onion
• 1 tbsp dried minced garlic
• 1 tsp coarse sea salt

Equipment

• Mixing bowls (large and medium)
• Dutch oven or baking stone
• Dough scraper or bench knife
• Kitchen scale (for precise measurements)
• Proofing basket (banneton) or bowl lined with a floured tea towel
• Clean kitchen towel or plastic wrap
• Pastry brush (for water on crust)
• Sharp knife or razor blade (for scoring)

Instructions

1. Prepare the Levain: In a small bowl, mix 50g active sourdough starter with 50g flour and 50g water. Cover loosely and let it ferment at room temperature for 6-8 hours or until bubbly and doubled in size.
2. Mix the Dough: In a large mixing bowl, combine 500g bread flour and 350g lukewarm water. Stir until no dry flour remains. Cover and autolyse (rest) for 1 hour.
3. Add Levain and Salt: Add the prepared levain and 10g salt to the autolysed dough. Mix thoroughly by hand or with a dough scraper until fully incorporated.
4. Bulk Fermentation & Stretch & Folds: Cover the dough and let it ferment at room temperature (70-75°F) for 4-5 hours. Every 30 minutes during the first 2 hours, perform a set of stretch and folds: pull one side of the dough and fold it over the center, rotating the bowl and repeating 4 times total.
5. Shape the Dough: After bulk fermentation, turn the dough onto a lightly floured surface. Shape it into a tight round boule by folding the edges into the center, then flip it seam side down. Place it into a floured proofing basket or bowl.
6. Final Proof: Cover and let the dough proof for 2-3 hours at room temperature or overnight in the refrigerator for a slower ferment and improved flavor.
7. Preheat Oven: Place your Dutch oven or baking stone in the oven and preheat to 475°F (245°C) for at least 30 minutes.
8. Apply Topping and Score: Gently turn the dough onto parchment paper. Lightly brush the top with water, then sprinkle the everything bagel seasoning evenly over the surface. Use a sharp knife or razor blade to score the dough with a slash or pattern of your choice.
9. Bake: Carefully transfer the dough on parchment into the preheated Dutch oven or onto the baking stone. Cover with the lid if using a Dutch oven. Bake for 20 minutes covered, then remove the lid and bake for an additional 20-25 minutes until the crust is deeply golden and crisp.
10. Cool: Remove the bread from the oven and place it on a wire rack to cool completely before slicing. This allows the crumb to set and prevents a gummy texture.

Tips & Variations

“Patience is key when baking sourdough. Allowing the dough to ferment slowly enhances flavor and texture.”

• Starter Strength: Use an active, bubbly starter for best results. Feed it 4-6 hours before beginning dough preparation.
• Adjust Hydration: If your dough feels too sticky, reduce water by 10-20g next time. If too dry, add a splash more water.
• Flavor Boost: Add 1-2 tbsp of finely chopped fresh herbs like rosemary or thyme for an herby twist.
• Seed Mix: Customize your everything bagel topping by adding flax seeds or caraway seeds.
• Gluten-Free Option: For gluten-free baking, check out Amazing Gluten Free Low Calorie Vegan Recipe Video Funny Moments for alternative recipes and tips.

Nutrition Facts

Serving Suggestions

This everything bagel sourdough bread is incredibly versatile. Here are some delicious ways to enjoy it:

• Classic Toast: Toast slices and spread with cream cheese or your favorite plant-based alternative.
• Breakfast Sandwich: Layer with avocado, tomato, and sprouts for a nutritious start to your day.
• Soup Companion: Serve alongside hearty soups like Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide.
• Sandwich Base: Use it for veggie-packed sandwiches like those in Veg Grilled Sandwich Recipes That Are Quick and Delicious.
• Dip It: Pair toasted cubes with dips such as kale or hummus from Best Vegan Kale Dip Recipe for Easy Healthy Snacking.

Conclusion

Baking your own Everything Bagel Sourdough Bread is a rewarding experience that fills your kitchen with mouthwatering aromas and results in a loaf bursting with flavor and texture. This recipe brings together the best of both worlds—the tangy, chewy crumb of sourdough and the savory, crunchy everything bagel topping that makes each bite exciting.

With a little time and practice, you’ll master the art of sourdough baking and impress your family and friends with artisan-quality bread made right at home. Whether you enjoy it fresh from the oven or toasted for a quick snack, this bread is sure to become a staple in your baking repertoire.

Happy baking!

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