There’s nothing quite like the aroma of freshly baked sourdough wafting through our kitchen. We love how sourdough’s tangy flavor and chewy crumb pair perfectly with the nutty crunch of everything bagel seasoning. This Everything Sourdough Bread brings together two bakery classics in one irresistible loaf.
Making sourdough at home might seem intimidating but it’s easier than it looks and so rewarding. With a golden crust speckled with sesame seeds poppy seeds and garlic this bread turns any meal into something special. Whether we’re slicing it for sandwiches or toasting it for breakfast this recipe quickly becomes a household favorite.
Why You’ll Love This Everything Sourdough Bread Recipe
Our Everything Sourdough Bread recipe brings together the beloved tang of sourdough and the classic crunch of everything bagel seasoning, transforming a traditional loaf into an irresistible staple for your kitchen. Here’s why this recipe will quickly become a favorite in your baking routine:
- Unmatched Flavor Combo: The blend of nutty sesame seeds, pungent garlic, and onion flakes over a perfected sourdough crumb ensures every bite is bold and savory.
- Incredible Texture: Expect a bread with a chewy interior and a crisp, golden crust loaded with everything seasoning for double the crunch.
- Versatile Use: Slice it for sandwiches, toast it for breakfast, or serve it alongside soups—this loaf pairs seamlessly with numerous dishes.
- Simple Ingredients, Artisanal Results: Using just a handful of basic pantry items (plus homemade or store-bought sourdough starter), we create artisanal bread in our own kitchens.
- Healthier Choice: Naturally leavened with sourdough starter, this bread is easier to digest than standard yeasted loaves, and boasts a richer flavor thanks to the slow fermentation process.
- Impressive Appearance: The golden-brown sheen and visible everything bagel crust make for a bread that wows at any table.
Key Features at a Glance
| Feature | Details |
|---|---|
| Main Flavor | Tangy sourdough with savory everything bagel seasoning |
| Texture | Chewy crumb, crispy crust, crunchy topping |
| Difficulty | Intermediate, approachable with step-by-step guidance |
| Prep Time | 25 minutes active, plus fermentation and baking |
| Best Uses | Sandwiches, toast, breakfast, side for soups |
| Special Diets Supported | Plant-based, dairy-free, nut-free |
“Baking sourdough at home is more than a recipe—it’s an experience that rewards us with beautiful, flavorful bread and moments of genuine accomplishment.”
If you crave bread that stands out in flavor, texture, and visual appeal, our Everything Sourdough Bread recipe checks every box for home bakers and bread lovers alike.
Tools and Equipment Needed
To craft Everything Sourdough Bread with the perfect texture and rich flavor, we rely on a few key tools. Each item brings an essential advantage to the sourdough bread-making process, from achieving a crisp crust to getting a beautiful oven spring. Below is a table for quick reference and a detailed breakdown of how each tool contributes to our everything sourdough bread recipe success:
| Tool/Equipment | Purpose/Why We Use It |
|---|---|
| Digital Kitchen Scale | For precise flour and water measurements ensuring consistency |
| Large Mixing Bowl | To thoroughly combine sourdough ingredients |
| Dough Scraper | To fold, lift, and shape dough without sticking |
| Proofing Basket (Banneton) | To support dough during final rise and create a classic shape |
| Dutch Oven (or Cast Iron Pot) | For baking bread with optimal steam, resulting in a chewy interior and crackly crust |
| Parchment Paper | For easy dough transfer and non-stick baking |
| Sharp Bread Lame or Serrated Knife | For scoring dough so it expands and forms a beautiful crust |
| Clean Kitchen Towel | To cover dough and prevent drying during resting and proofing |
| Cooling Rack | To cool bread evenly and preserve its crunch |
Essential Tools for Everything Sourdough Bread
- Digital Kitchen Scale: We always use a digital scale to measure flour and water in grams. This provides the accuracy sourdough baking demands.
- Large Mixing Bowl: A spacious bowl allows us to mix and stretch our dough thoroughly during each stage.
- Dough Scraper: A flexible dough scraper keeps the process clean. It helps us handle sticky sourdough and shape loaves with minimal resistance.
- Proofing Basket (Banneton): The banneton supports the dough as it rises, ensuring the signature round shape and attractive spiral pattern that shows off everything seasoning.
- Dutch Oven or Cast Iron Pot: Baking with a Dutch oven traps steam for the first part of baking. This gives our bread its hallmark chewy crumb and glossy, golden crust.
- Parchment Paper: Smooth parchment makes transferring shaped dough seamless and avoids sticking, especially when maneuvering into a hot Dutch oven.
- Sharp Bread Lame or Serrated Knife: Scoring the dough right before baking lets the bread expand in the oven and creates those signature rustic patterns across the everything sourdough bread crust.
- Clean Kitchen Towel: We use a lint-free towel to cover dough during bulk ferment and proofing, maintaining moisture and ensuring a supple surface.
- Cooling Rack: Letting our golden loaf cool completely is non-negotiable. A wire rack circulates air so the crust stays crisp and the interior sets beautifully.
Ingredients for Everything Sourdough Bread
To bake our bold and flavorful Everything Sourdough Bread, we start with a classic sourdough base and layer on the iconic crunch and zest of everything bagel seasoning. Below we detail the essential ingredients for the dough, the signature seasoning mix, and optional toppings to elevate every loaf.
For the Dough
- 500 grams bread flour
- 350 grams water (room temperature)
- 100 grams active sourdough starter (fed and bubbly)
- 10 grams fine sea salt
Ingredient Table
| Ingredient | Measurement | Prep Notes |
|---|---|---|
| Bread Flour | 500 grams | Unbleached |
| Water | 350 grams | Room temp |
| Sourdough Starter | 100 grams | Active, bubbly |
| Fine Sea Salt | 10 grams | – |
For the Everything Seasoning
We blend our own Everything Seasoning for the freshest flavor. If you prefer, you can substitute 3 tablespoons of store-bought everything bagel seasoning.
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon dried minced garlic
- 1 tablespoon dried minced onion
- 1 teaspoon coarse kosher salt
- ½ teaspoon black sesame seeds (optional but recommended for color)
Tip: Toast seeds lightly in a dry pan for enhanced nutty aroma.
Optional Toppings
Sprinkle these over your shaped loaf right before baking for extra texture and visual appeal:
- One egg white (for brushing, helps toppings stick and gives a glossy crust)
- Extra Everything Seasoning (about 1–2 tablespoons)
- Flaky sea salt (for finishing, optional)
With these quality ingredients, our Everything Sourdough Bread bursts with tangy depth, crackling texture, and the unbeatable charm of an everything bagel—all in every slice.
Make-Ahead Tips
Preparing our Everything Sourdough Bread in advance helps streamline the baking process and ensures the freshest flavor and texture. Here are our top tips and practical steps for making this recipe ahead:
1. Prepare the Dough in Advance
We can mix and knead the dough up to the bulk fermentation stage, then cover tightly and refrigerate for up to 18 hours. Chilling slows fermentation and develops a deeper, tangier flavor.
| Step | Make-Ahead Duration | Storage Method |
|---|---|---|
| Bulk Fermentation | Up to 18 hours | Covered bowl in fridge |
| Shaped Dough (Final Rise) | 6-8 hours | Proofing basket, fridge |
2. Overnight Cold Proof
For a tangier, more complex Everything Sourdough Bread, we recommend an overnight cold proof. Shape the dough, place it in a proofing basket, cover, and refrigerate overnight. This method enhances both texture and flavor—and makes baking more flexible for us.
- In the morning, bake directly from the fridge for best oven spring and a shatteringly crisp crust.
- No need to adjust baking time if starting from cold.
3. Prep the Everything Seasoning Early
Mix the everything bagel seasoning blend days before baking. Store in an airtight container at room temperature. This lets us season the dough and top the loaf quickly with freshly blended spices.
“A prepared seasoning mix lets us effortlessly sprinkle bold flavor on every loaf.”
4. Freezing Baked Loaf
Our fully baked Everything Sourdough Bread freezes beautifully:
- Cool loaf completely on a wire rack.
- Wrap tightly in two layers of plastic wrap, then foil.
- Freeze for up to 2 months.
To thaw, let the bread rest at room temperature for a few hours. For a just-baked crunchy crust, reheat in a 350°F oven for 10-15 minutes.
5. Slice and Freeze for Single Servings
We can slice and freeze individual pieces for convenience. Toast slices directly from the freezer for a quick snack or easy breakfast—no need to defrost.
| Freezing Method | Prep Steps | Reheating Method |
|---|---|---|
| Whole Loaf | Cool, wrap in plastic and foil | Thaw, then bake 10-15 mins at 350°F |
| Sliced | Slice, freeze with parchment between | Toast directly from freezer |
With these make-ahead sourdough strategies, we ensure our homemade bread always fits our schedule and tastes fresh anytime.
Directions
Let’s transform simple ingredients into a flavorful Everything Sourdough Bread with a chewy crumb and golden, seed-studded crust. We will walk through each step for a foolproof homemade loaf bursting with everything bagel flavors.
Prep the Sourdough Starter
- In the morning, feed our sourdough starter with equal parts flour and water.
- Let the starter rest at warm room temperature for 4 to 6 hours until bubbly and doubled in volume.
- Test readiness by dropping a small spoonful into water — if it floats, the starter is active and ready for use.
Mix the Dough
- In a large bowl, combine:
- 500 grams bread flour
- 350 grams room temperature water
- 100 grams active sourdough starter
- Mix until a shaggy dough forms.
- Cover and rest for 30 minutes to allow the flour to hydrate.
- Sprinkle 10 grams fine sea salt over the dough.
- Wet our hands and knead the dough in the bowl for 4 to 5 minutes until the salt is fully incorporated and the dough feels smooth.
Bulk Fermentation
- Cover the bowl with a damp towel or plastic wrap.
- Let the dough rise at room temperature for 4 to 5 hours, performing stretch and folds every 30 minutes for the first two hours.
- The dough should increase in volume by about 50 percent and show bubbles on the surface.
| Step | Duration | Notes |
|---|---|---|
| Bulk Rise | 4–5 hours | Stretch and fold every 30 minutes for 2 hours. |
| Total Rises | 2 | Bulk + Final proof |
| Temp | 70–75°F (21–24°C) | Consistent warmth ensures even fermentation. |
Shape the Loaf
- Turn out the dough onto a lightly floured surface.
- Shape into a tight round or oval loaf using a dough scraper for clean edges.
- Place the shaped dough seam-side up in a well-floured proofing basket or bowl lined with a floured towel.
Final Proof
- Cover and let the dough proof for 1 to 2 hours at room temperature, or refrigerate overnight for enhanced flavor and easier scoring.
- The dough should look pillowy and retain a gentle fingerprint when pressed.
Add Everything Seasoning Topping
- Mix together the Everything Bagel Seasoning for topping:
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon dried minced garlic
- 1 tablespoon dried minced onion
- 1 teaspoon coarse kosher salt
- If desired, brush the top of the loaf with egg white for extra shine.
- Sprinkle a generous, even layer of the seasoning blend over the shaped loaf.
Bake the Bread
- Place a Dutch oven or heavy pot with the lid in the oven.
- Preheat oven to 500°F (260°C) for at least 45 minutes.
- Turn the proofed loaf onto parchment paper.
- Score the top with a bread lame or serrated knife to allow expansion.
- Using oven mitts, carefully transfer the loaf (on parchment) into the hot pot. Cover with lid.
- Bake at 500°F (260°C) for 20 minutes with the lid on for intense steam.
- Remove the lid, lower temperature to 450°F (232°C) and continue baking for 20 to 25 minutes until the crust is deep golden and the seeds are fragrant.
Pro tip: A properly baked loaf should register 208–210°F (98–99°C) internally.
Cooling and Slicing
- Transfer the hot bread to a wire cooling rack immediately after baking.
- Let cool completely for at least 1 hour to allow the crumb to set and lock in flavor.
- Slice with a sharp serrated knife and enjoy the crackling crust and deeply flavored, chewy crumb.
Tips for Success
Achieving artisan-level results with our Everything Sourdough Bread Recipe means mastering every detail. We follow these proven tips to ensure a stunning, delicious loaf every time.
Nail the Sourdough Starter
- Use an active sourdough starter that has doubled in volume and displays plenty of bubbles—this guarantees good rise and flavor development.
- Test the starter by dropping a small spoonful into water; if it floats, it is ready to use.
Measure Precisely
- Rely on a digital kitchen scale for all ingredients, especially flour and water. Slight measurement variations can change the dough’s hydration and texture.
| Ingredient | Ideal Weight (grams) |
|---|---|
| Bread Flour | 500 |
| Water | 350 |
| Sourdough Starter | 100 |
| Sea Salt | 10 |
Work with the Right Hydration
- Maintain a dough hydration around 70% for an open crumb without being too sticky. Adjust water slightly if your flour absorbs more or less than typical.
Master Stretch and Folds
- Every 30 minutes during bulk fermentation, perform gentle stretch and fold techniques. This builds dough strength for a lofty rise and chewy crumb.
Respect Bulk Fermentation and Proofing
- Allow your dough to bulk ferment at room temperature until it doubles, usually taking four to six hours.
- For best flavor, proof the shaped dough overnight in the refrigerator. This slows fermentation, enhancing the bread’s tang and giving it a beautiful chewy texture.
Perfect the Everything Seasoning Crust
- Brush the shaped dough lightly with water or egg white before adding the everything seasoning—this helps the seeds and aromatics adhere securely for maximum crunch.
Score Boldly
- Use a sharp bread lame or serrated knife to create a confident, deep slash just before baking. Strong scoring controls oven spring and prevents unpredictable cracks.
Bake with Steam
- Bake in a preheated Dutch oven or add a pan of water to your oven to replicate professional steam conditions. “Steam helps create that glossy, impossibly crisp crust emblematic of Everything Sourdough Bread.”
Cool Completely Before Slicing
- Rest the baked loaf on a rack for at least one hour. Slicing too soon compresses the airy crumb and affects the crust’s crackle.
Store for Freshness
- Keep unsliced bread at room temperature in a paper bag or wrapped in a kitchen towel. For longer storage, freeze sliced portions and toast directly from frozen for best results.
Serving Suggestions
Our Everything Sourdough Bread stands out with its golden crust and bold everything bagel seasoning. The tangy loaf shines at any meal or gathering. Here are our favorite ways to serve it for maximum enjoyment:
Toasted Breakfast Delights
Serve slices toasted with a generous slather of cream cheese or soft butter. For extra flavor, add avocado slices, a drizzle of olive oil, and flaky sea salt. Top with a poached or fried egg to highlight the savory everything seasoning crunch.
Gourmet Sandwiches
Elevate lunch with bold sandwiches. Stack grilled chicken, fresh tomato, crisp lettuce, and a swipe of mayonnaise on Everything Sourdough Bread. Try turkey and swiss with Dijon and arugula or stack roasted vegetables and pesto for a hearty vegetarian option.
Side for Soup and Salad
Pair a thick slice with creamy soups like tomato bisque, potato leek, or roasted butternut squash. The crisp exterior and chewy crumb soak up brothy stews and vegetable soups beautifully. Serve alongside vibrant salads topped with vinaigrette for perfect balance.
| Pairing | Description |
|---|---|
| Tomato Soup | The tangy crumb softens with rich soup for a classic pairing. |
| Green Salad | Enhances freshness and texture when toasted and served on side. |
| Chicken Stew | Absorbs hearty flavors while retaining a crunchy crust. |
Cheese and Charcuterie Boards
Slice the bread into rounds or wedges for cheese platters. The everything seasoning complements soft cheeses like brie, goat cheese, and cream cheese spreads. Add salty prosciutto or sweet fig jam for complex flavors that balance the sourdough’s subtle tang.
Appetizer Crostini
Brush slices with olive oil, toast under the broiler, and top with smoked salmon, whipped feta, or roasted red peppers for appetizers. Sprinkle a touch more everything bagel seasoning for added pop and aromatic flair.
Creative Serving Ideas
- Make hearty croutons by cubing and toasting for salads and creamy soups.
- Use as a base for open-faced melts with melted cheese, tomato, and herbs.
- Craft savory bread puddings or savory French toast with leftover slices.
“Everything Sourdough Bread is as versatile as it is flavorful. Its chewy crumb and assertive crust make every sandwich, soup, and breakfast dish memorable.”
Embrace the myriad possibilities our Everything Sourdough Bread brings to the table. Its adaptable flavor profile and crackly topping turn every meal into something distinctly special.
Storing and Freezing Instructions
Proper storage keeps our Everything Sourdough Bread fresh and ensures every bite bursts with tangy flavor and a satisfying crunch. For best results, let’s follow these foolproof steps:
Storing at Room Temperature
- Once the bread cools completely, store the unsliced loaf in a bread bag, paper bag, or wrapped in a clean kitchen towel.
- Keep at room temperature, away from direct sunlight or heat sources.
- Avoid plastic bags for extended storage—they create condensation and soften the crust.
- Consume within 2 to 3 days for peak flavor and texture.
| Storage Method | Container Type | Duration | Maintains Crust? |
|---|---|---|---|
| Room Temperature | Bread Bag/Towel | 2-3 days | Yes |
| Plastic Bag | Plastic | 2 days max | No (crust softens) |
Slicing and Short-Term Storage
- For daily use, slice as needed to keep the interior moist.
- Place cut side down on a cutting board and cover loosely with a towel.
- “Each slice reveals the iconic swirl of seeds and garlic, delivering a chewy crumb with a golden, crisp crust.”
Freezing Everything Sourdough Bread
Freezing preserves freshness when we want to keep bread longer:
Freezing a Whole Loaf
- Let the loaf cool completely.
- Wrap tightly in plastic wrap, then again in heavy-duty foil or a reusable freezer bag.
- Label with the date and freeze for up to 3 months.
- Thaw at room temperature for several hours before serving.
Freezing Slices
- Slice the cooled loaf.
- Place parchment paper between slices to prevent sticking.
- Stack slices in a freezer-safe bag or container and seal tightly.
- Freeze for up to 3 months.
| Freezing Method | Prep Steps | Duration | Thaw Instructions |
|---|---|---|---|
| Whole Loaf | Wrap, foil or bag, label | 3 months | Room temperature |
| Individual Slices | Slice, layer parchment, bag, seal | 3 months | Toast or room temperature |
Reheating for Best Texture
- Revive the crisp crust by reheating bread in a preheated oven at 350°F (175°C) for 5 to 10 minutes.
- For frozen slices, toast straight from the freezer for a fresh-baked finish.
Conclusion
Baking Everything Sourdough Bread at home lets us create something truly special for our kitchens and tables. With each loaf we pull from the oven we get to enjoy the unbeatable combination of tangy sourdough and savory everything seasoning.
Whether we’re new to sourdough or seasoned bakers this recipe brings both flavor and accomplishment to our routines. Let’s keep experimenting and sharing the joy of homemade bread—one slice at a time.