Delicious sourdough bread with Everything Bagel seasoning. Slices with perfect crunchiness on the top and soft creamy interior.
Everything Bagel seasoning brings out unique flavor and seasoning.
What is Everything Bagel seasoning.
The classic bagel seasoning is made with mix of both black and white sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes and salt . Simple and tasty at the same time.
It is universal seasoning that you can use in bagels, which is classic, then in sourdough bread, crackers, avocado your name it. It gives crunchiness in every bite.
I have read that Everything Bagel seasoning was invented by sports marketer Brandon Steiner in 1973.
How to make this easy Everything Bagel sourdough?
You need following ingredients to make this bread
Bread flour : Use Artisan bread flour around 80% of total flour.
Spelt flour : Use spelt flour about 20% of the dough
Salt : You need 2% salt in the dough.
Water: 75% hydration.
Sourdough starter : Use 100% hydration sourdough starter. ( 15g starter, 50g All-purpose flour, 50g water).
Everything Bagel seasoning : used for covering.
See recipe card for quantities.
Make starter in the morning.
In large bowl combine both bread flour and spelt flour and autolyse the flours .
Then incorporate starter and after 30 minutes add salt.
Stretch and fold the dough for 4 times at 1 hour interval.
After 5 hours shape the dough and sprinkle with Everything Bagel seasoning.
Transfer to banneton and overnight in refrigerator.
Next morning score and bake.
If you don’t have everything bagel seasoning in hand you can make your own which will be closest to what you get it in a bottle.
Add 2: 1: 1: 1:1:0.2 Poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, dried minced onion, and coarse salt. And store in an airtight container.
If you want, you can add Everything Bagel seasoning in the dough itself along with coating.
You can make this easy everything bagel sourdough bread with multigrain flour, rye flour, spelt flour, and corn meal.
75-78% hydration will be nice otherwise shaping of the loaf will be difficult.
If you don’t use Everything Bagel seasoning, then try only with black and white sesame seeds like this sourdough bread.
Top tip to make this sourdough bread ?
While shaping the dough you don’t need to dust with any flour in workspace, banneton or liner . This will help to seasoning to stick well.
If you want maximum sticking of the seasoning, you can spray the shaped dough with water and then add everything bagel seasoning.
This easy everything bagel bread will remain fresh for 3-4 days in room temperature. If you want to store long time, freeze the slices individually wrapped .
How to serve
You can serve slice of bread with butter or jam. Even cream cheese will taste great.
If you tried this bread, please share your bread creation with me by tagging @nidhinikhil on Instagram or @zestysouthindiankitchen on Facebook.
Make sourdough starter in the morning : 8:00 AM
Autolyse the flour at 1: 00 PM
Add starter to dough : 1.30 PM
Incorporate the salt to dough : 2.00 PM
Stretch and fold the dough : 3.00 PM
Second stretch and fold of the dough : 4.00 PM
Third stretch and fold of the dough : 5.00 PM
Shape dough for proof overnight : 5.30 PM
Score the dough and bake : 8.00 AM
Bake : 8.05 AM
If you want same day bake you can skip the overnight proof and shape the dough and bake at the same day after proofing for about 1-2 hours at room temperature.
You may like this bagel recipe too.
Easy Everything Bagel Sourdough Bread
- 1 tbsp. /15g Sourdough starter
- ¼ cup /50g Bread flour
- ¼ cup /50g Water
- 3 cup /325g bread flour
- ½ cup /75g Spelt flour
- 1.5 teaspoon tsp/9g salt
- 1 ¼ cups / 300g water
- 2 tbsp. 30g Everything Bagel Seasoning.
- In a small bowl make the starter with 15g sourdough starter, bread flour and water.
AUTOLYSE THE DOUGH
- Around 5 hours of starter making, Mix all the flours in 290 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
- When starter is ready incorporate the starter into the autolyzed dough
- Then after 30 minutes add salt and rest of water (10g). Mix well and cover the dough again and set aside
STRETCH AND FOLD
- Then stretch and fold the dough every 1 hour for until 5 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.
SHAPING THE DOUGH
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape. Then add everything bagel seasoning in the top and try to stick it as much as possible. Then place seam side up in a proofing basket lined well with flour.
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
SCORE AND BAKE
- When you are ready to bake preheat oven to 475°F/ 246°C.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
- Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.