This recipe starts with my basic sourdough bread recipe and is elevated with the use of everyday bagel seasoning. Perfect for any savory breakfast recipe, this bread makes the most delicious avocado toast, breakfast sandwich, or toasty base for a sunny side up egg. I also love this version for grilled cheese!
For all my tips and tricks on feeding your sourdough starter and feeding schedules to keep your starter happy, check out my full post under basic sourdough bread recipe.
Everything Bagel Seasoning Sourdough Bread
Ingredients
- 1000 grams bread flour (I use King Arthur bread flour)
- 700-710 grams water
- 1 tablespoon sea salt
- 270 grams active sourdough starter
- rice flour for dusting the bread proofing baskets/bannetons (I use Bob's Red Mill rice flour)
- 2-3 tablespoons everything bagel seasoning
Instructions
- Combine the bread flour, water, and salt in a large mixing bowl. Mix with a danish dough hook or fork until it becomes a shaggy dough. Cover for 1 hour for autolyse (autolyse is when the mixture of flour and water is given a period of time to rest before bulk fermentation).
- Add the sourdough starter and mix thoroughly by hand. It will take several minutes to fully incorporate the starter. The dough is ready when it is smooth but still sticky to the touch.
- Once mixed, place into a large clean mixing bowl and cover until almost doubled in size. This will take several hours (I usually give mine around 3-4 hours or more depending on the temperature in my home during a given season, but your time may vary). You can speed up the process a bit by placing the bowl on top of a heating pad set to the lowest setting for this bulk fermentation period.
- Once it has doubled in size, you can begin the stretch and fold process. Grab one side of the dough and fold it back onto itself. Rotate the bowl by a quarter turn and repeat. Repeat twice more, for a total of 4 stretch and folds. Cover and let rest for 30 minutes. Note: it can help to wet your hands with water before doing each stretch and fold so that the dough doesn't stick to your hands as much.
- Repeat the previous step every 30 minutes. Do this 3 to 4 times (for a total of 4-5 total stretch and folds). The dough gets stonger with each stretch and fold.
- Prepare 2 bannetons by first lightly saturating the inside of the basket with water (note: I do not use the linen liner cloth). Then generously dust the basket with rice flour until all areas are well covered with the flour.
- After the final stretch and fold, divide the dough into 2 equal portions on a lightly floured surface. Shape the dough and place into the prepared bannetons using your dough scraper as needed. Cover and place into the refrigerator overnight.
- In the morning, remove the dough from the refrigerator and set on the counter while preheating the oven. Place a dutch oven (lid and all) into the oven and then begin preheating to 450°F. Once the oven has reached 450°F, continue preheat for an additional 30 minutes to allow the dutch oven to fully heat prior to baking.
- Turn out the first banneton of dough onto a large square of parchment paper. Mist water across the loaf and then sprinkle on the everything bagel seasoning. Score the sourdough with a bread lame. Remove the dutch oven from the oven and lift the dough into the dutch oven using the parchment paper. Cover with lid and return to the oven.
- Bake for a total of 40 minutes. Keep the dutch oven covered for the first 15-20 minutes, then remove lid for for the remaining time (leave the lid somewhere within the oven to continure heating for the second loaf).
- Remove the sourdough from the oven and let cool fully on a cooling rack.
- Repeat steps 9-11 for the second loaf.
I think you will end up loving this sourdough bread just as much as I do! Let me know if you try it and how it turns out for you!
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