Everything Bagel Sourdough Bread
Everything bagel sourdough bread is a sourdough loaf with everything bagel seasoning folded directly into the dough, not just sprinkled on top, so every slice is infused with sesame, garlic, onion, and poppy seed flavor.
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What it is: A savory sourdough loaf coated in everything bagel seasoning with a chewy crumb, crisp crust, and bold garlic-onion flavor in every bite.
Why you'll love it: It combines the tangy texture of artisan sourdough with all the best flavor of an everything bagel.
How to make it: Mix active sourdough starter with water, flour, and seasoning, then develop the dough with stretch and folds. Shape the loaf, coat the exterior with everything bagel seasoning, proof (optionally cold retard), then bake at 450°F until deeply golden and crisp.
Everything bagel sourdough bread is exactly what a savory loaf should be: bold garlic, toasted sesame, poppy seeds, and onion baked into every single bite, not just crunching on the outside edge.
If you’ve ever bitten into an everything bagel loaf and lost the flavor by the second slice, that’s the problem this recipe is built to fix.
This everything bagel sourdough bread recipe is dedicated to bold flavor.
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This recipe went through three rounds of testing, mainly adjusting seasoning load, dough hydration, and crust adhesion and I think they were all equally important for getting a loaf that actually tastes like everything bagel seasoning all the way through!
Dial in the seasoning amount for both flavor and structure. In testing I found that too little everything bagel seasoning (around 10-15g) disappears inside the dough, while too much (40g+) starts to tighten the gluten and makes shaping harder. I settled on 25g with seasoning on top – I found this to be the perfect balance between bold flavor and hiding the sourdough heart of the the loaf.
Spritz the dough before coating for better adhesion and flavor distribution. I found that lightly misting the shaped loaf before rolling it in extra seasoning helps it stick evenly during proofing and baking. It also prevents loose seeds from burning on exposed dry spots in the oven.
Now go forth and bake a loaf that actually tastes like everything bagels all the way through.
Key Ingredients:
Sourdough Starter: For this recipe, you want to use a fed and active sourdough starter. Your starter should have been fed before beginning and have at least doubled in size.
Salt: I used grey sea salt, but any quality salt will do. The salt in this sourdough recipe is responsible for adding taste and enhancing the aromas and flavor present in the dough itself. Salt also helps to tighten the gluten structure and strengthen the dough – making it easier to create and hold air bubbles.
Everything Bagel Seasoning: This savory blend of sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt adds a bold, toasty flavor and a little crunch. You may also see it labeled as "everything but the bagel seasoning”. Homemade or store-bought seasoning both work great in this recipe.
If you don’t have Everything Bagel Seasoning, you can make your own: 1 tablespoon sesame seeds + 1 tablespoon poppy seeds + 1 teaspoon dried garlic + 1 teaspoon dried onion + 1 teaspoon coarse salt
How To Make Everything Bagel Sourdough Bread:
Make The Dough:
- Step 1: In a large mixing bowl, combine 365g warm water with 120g of active starter until mostly combined. I like to use a Danish dough whisk, but anything will work.
- Step 2: Add 500g bread flour, 25g everything bagel seasoning, and 8g salt to the bowl and mix until a shaggy dough forms.
- Step 3: Knead the dough with your hands until all the dry bits are incorporated.
- Step 4: Cover the bowl and set aside for 45 – 60 minutes.
Stretch And Fold:
- Step 5: Uncover the bowl and using damp hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 4 times. This is considered 1 set of stretch and folds.
- Step 6: Recover the bowl, and set it aside for 30 minutes, then repeat the stretch and fold process at least 2 more times over the next 2 hours. The intervals can be as short as 15 minutes, or as long as 60 minutes, but it should be completed at least 3 times.
Then cover, and set aside for 2 hours to finish the bulk ferment.
Shape:
- Step 7: Uncover the dough and transfer to a work surface or countertop. Gently press and spread the dough into a large rectangle.
- Step 8: Fold up the right third of the dough, then fold the left across the right. Roll the dough up into a large log. Cover with a kitchen or tea towel and rest for 30 minutes.
- Step 9: After the rest, pick up the dough with a dough scraper and flip it over, gently press the dough flat then roll it again. Pinch the ends if you’re making a batard or tuck them in if your making a boule.
- Step 10: Sprinkle extra everything bagel seasoning onto a plate, then spritz your shaped loaf with a bit of water before rolling through the plate. Tuck seam side up into a banneton.
Don’t have a banneton basket? I have a guide on bannetons and banneton alternatives!
Prove + Cold Retard:
- Step 11: Prove the everything bagel sourdough loaf in the banneton for 2 hours in a warm place before covering and placing in fridge to cold retard for up to 3 days. If you want to bake it right after proving, you’re welcome to, but the flavor is better after resting in the fridge. The loaf in these photos was cold proved for approximately 36 hours.
Bake:
- Step 12: Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f. If you don’t have a dutch oven, I do have a guide on sourdough bread baking without a dutch oven.
Once the oven is preheated, invert the banneton onto a sheet of parchment paper. Use a lame, sharp knife, or clean razor blade to score the dough, I usually like to make one deep curved slash, but you can get as fancy as you like!
- Step 13: Carefully remove the dutch oven from the oven, and using the parchment paper as a sling, transfer the sourdough loaf from the counter into the dutch oven.
- Step 14: Bake the dough at 450f covered for 30 minutes and uncovered at 450f for 10-15 minutes, or until the loaf is cooked through and the crust is nicely browned. You can test the doneness of the loaf with an instant-read thermometer. Bread is cooked once it reaches 205 – 210 degrees Fahrenheit internal temperature.
Cool:
- Step 15: Remove baked bread from the dutch oven and transfer it to a wire mesh cooling rack to cool completely before slicing. I like to leave it for at least 2 hours before slicing, as slicing too soon can affect the crumb and texture of your loaf.
Expert Tips
- Maximize flavor: Most everything bagel sourdough bread recipes use the seasoning on the crust to impart the flavor, but if you still have kissable breath after a bite of everything bagel anything, was there enough flavor?? So to maximize the flavor in this recipe, I’m including it right in the dough!
- Mind the hydration: This recipe is a little higher in hydration than my standard sourdough recipes because of the dehydrated onion and dehydrated garlic in the bagel seasoning. Dried herbs and spices tend to absorb moisture, so I added a little extra!
- Watch the salt: All of the everything bagel seasoning I’ve found in store has at least a small amount of salt in it, so to combat that, I’ve reduced the overall salt in this recipe. If you’re using a homemade everything bagel seasoning or one without salt, increase the salt to 10g.
- Looking for more? I have an everything bagel bread machine recipe as well as a sourdough everything bagels recipe!
Why This Recipe Works
Everything bagel seasoning is built right into the dough. Adding seasoning directly to the dough distributes the garlic, onion, sesame, and poppy flavor throughout the entire loaf so every bite actually tastes like an everything bagel.
Salt is reduced to account for the seasoning blend. Store-bought everything bagel seasoning usually contains salt already. Dropping the added salt to 8g keeps the loaf flavorful without becoming overwhelmingly salty while still maintaining enough gluten strength for structure.
Higher hydration compensates for dried aromatics. The dried garlic and onion in everything bagel seasoning absorb moisture during fermentation. Increasing the hydration slightly keeps the dough extensible and prevents a dry, tight crumb.
Spritzing the loaf helps the topping adhere. Lightly misting the shaped dough before rolling it in seasoning creates surface tackiness so the seeds and aromatics stick properly during proofing and baking.
Cold retard deepens flavor and improves handling. During the extended time in the fridge, the dough’s enzymes continue breaking down starches into simple sugars, building flavor complexity that a same-day bake can’t match. At the same time, the dried garlic and onion in the seasoning slowly rehydrate inside the cold dough, releasing their aromatic compounds directly into the crumb rather than sitting only on the surface. The cold temperature also shifts fermentation toward acetic acid production increasing the sharper, more complex of the two acids sourdough produces, and that brightness cuts through and amplifies the savory seasoning rather than competing with it. The loaf in the photos above was cold retarded for 36 hours, and that time is where most of the flavor depth comes from.
Everything Bagel Sourdough Bread FAQs
There are a couple of ways to store sourdough bread to help prolong its quality after cutting.
Your loaf can be kept cut side down on a cutting board for up to 12 hours before the crust becomes too crisp. This is our go-to. I do recommend transferring it to a bread bag after 12 hours, though.
Your sourdough loaf can also be frozen. To freeze sourdough bread, cool the loaf to room temperature, then tightly wrap it in plastic wrap, slide it into a bread bag, seal it up, and stick it in the freezer for 1-2 months. To use after freezing, remove the loaf from the freezer, unwrap, and allow it to come to room temperature (1 -2 hours) before slicing and enjoying.
Bulk fermentation is done when your dough has risen between 30-60%, looks airy, and feels lighter and slightly puffy rather than dense.
You'll see bubbles along the sides of the bowl, and the dough should look smoother and slightly domed. When you gently shake the bowl, it should have a soft, jiggly movement.
If you're unsure, check out my full guide on bulk fermentation here: Bulk fermentation guide.
If the seasoning begins to burn during the baking process, you can tent it with foil for the remaining baking time.
This recipe was designed and tested to prevent this problem – by coating the loaf with the seasoning and allowing it to proof in the banneton, the dried bits of the seasoning actually wick up some moisture which prevents them from burning. To further prevent this from happening in the future, you can also lower your baking rack.
Yes. A dutch oven traps steam during the first phase of baking, which is what drives oven spring and gives sourdough its crackly crust. Without one, you can replicate that steam rich environment by placing a shallow oven-safe skillet with water on the rack below a baking stone or sheet and preheat the oven, the steam it generates does the same job. Results will vary slightly depending on your oven, but the bread is absolutely bakeable without a dutch oven. For a full walkthrough of the method, see my guide to baking sourdough without a dutch oven.
You can, but the results will be noticeably different. Bread flour has a higher protein content (typically 12-13%) than all-purpose flour (10-11%), and that extra protein is what builds the strong gluten network that gives sourdough its chewy, open crumb and good oven spring. All-purpose flour will produce a softer, slightly denser loaf that can be more difficult to work with. If all-purpose is all you have, reduce the water by about 15-20g to account for its lower absorption, and expect a tighter crumb. The everything bagel flavor will still come through fully, the texture is what changes.
Baker's Timeline
Day 1:
- 9:00 AM: Combine ingredients to make dough
- 10:00 AM: First stretch and fold
- 11:00 AM: Second stretch and fold
- 12:00 PM: Third stretch and fold, bulk ferment
- 3:00-3:30 PM: Bulk ferment complete, pre-shape, shape, place everything bagel sourdough into banneton basket, beginning of the proof
- 5:00 PM: Proofing complete, place banneton in fridge to cold retard
Day 2:
- 9:00 AM: Place dutch oven into oven and preheat
- 9:45 AM: Bake everything but the bagel sourdough bread
Try These Sourdough Bread Recipes!
If you tried this Everything Bagel Sourdough Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
📖 Printable Recipe
Everything Bagel Sourdough Bread Recipe
Ingredients
- 365 g water
- 120 g active sourdough starter
- 500 g bread flour
- 8 g sea salt
- 25 g everything bagel seasoning
- 20 g everything bagel seasoning for garnish, optional
Instructions
make the dough:
- In a large mixing bowl, combine 365g warm water with 120g of active starter until mostly combined. I like to use a Danish dough whisk, but anything will work.
- Add 500g bread flour, 25g everything bagel seasoning, and 8g sea salt to the bowl and mix until a shaggy dough forms. Knead the dough with your hands until all the dry bits are incorporated.
- Cover the bowl and set aside for 45 – 60 minutes.
stretch and fold:
- Uncover the bowl and using damp hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 4 times. This is considered 1 set of stretch and folds.
- Recover the bowl, and set it aside for 30 minutes, then repeat the stretch and fold process at least 2 more times over the next 2 hours. The intervals can be as short as 15 minutes, or as long as 60 minutes, but it should be completed at least 3 times.
- Then cover, and set aside for 2 hours to finish the bulk ferment.
shape:
- Uncover the dough and transfer to a work surface or countertop. Gently press and spread the dough into a large rectangle.
- Fold up the bottom third of the dough as though you were folding a letter, and then fold the top down.
- Rotate the dough 90 degrees and roll up into a large log. Cover with a kitchen or tea towel and rest for 30 minutes.
- After the rest, pick up the dough with a dough scraper and flip it over, gently press the dough flat then roll it again. Pinch the ends if you're making a batard or tuck them in if your making a boule.
- Optional: sprinkle extra everything bagel seasoning onto a plate, then spritz your shaped loaf with a bit of water before rolling through the plate. For a plain crust, simply dust the dough with rice flour.
- Tuck seam side up into a banneton or proofing basket.
prove + cold retard:
- Prove the everything bagel sourdough loaf in the banneton for 2 hours in a warm place before covering and placing in fridge to cold retard for up to 3 days. If you want to bake it right after proving, you're welcome to, but the flavor is better after resting in the fridge.
bake:
- Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f.
- Once the oven is preheated, invert the banneton onto a sheet of parchment paper.
- Use a lame, sharp knife, or clean razor blade to score the dough, I usually like to make one deep curved slash, but you can get as fancy as you like!
- Carefully remove the dutch oven from the oven, and using the parchment paper as a sling, transfer the sourdough loaf from the counter into the dutch oven.
- Bake the dough at 450f covered for 30 minutes and uncovered at 450f for 10-15 minutes, or until the loaf is cooked through and the crust is nicely browned. You can test the doneness of the loaf with an instant-read thermometer. Bread is cooked once it reaches 205 – 210 degrees Fahrenheit internal temperature.
cool:
- Remove baked bread from the dutch oven and transfer it to a wire mesh cooling rack to cool completely before slicing. I like to leave it for at least 2 hours before slicing, as slicing too soon can affect the crumb and texture of your loaf.
Notes
Expert Tips
- Maximize flavor: Most everything bagel sourdough bread recipes use the seasoning on the crust to impart the flavor, but if you still have kissable breath after a bite of everything bagel anything, was there enough flavor?? So to maximize the flavor in this recipe, I'm including it right in the dough!
- Mind the hydration: This recipe is a little higher in hydration than my standard sourdough recipes because of the dehydrated onion and dehydrated garlic in the bagel seasoning. Dried herbs and spices tend to absorb moisture, so I added a little extra!
- Watch the salt: All of the everything bagel seasoning I've found in store has at least a small amount of salt in it, so to combat that, I've reduced the overall salt in this recipe. If you're using a homemade everything bagel seasoning or one without salt, increase the salt to 10g.
- Looking for more? I have an everything bagel bread machine recipe as well as a sourdough everything bagels recipe!
My loaf didn’t rise well. Does this mean I need more time on the counter before putting in the fridge? I did two hours like the recipe called for.
Hey Laurie, too little time in the bulk ferment or proofing stage can make your loaf not rise as much. I did include images in the body of the post to show how much my loaf rose once in the banneton. You can find the comparison under the Prove + Cold Retard step – it’s ok to go longer in the proof stage to ensure you get sufficient rise before baking.
Alternatively, your starter might not be as strong as it should be and may need refreshing.
Hello! Is the nutrition o formation for one loaf?
I’ve edited the recipe to reflect a serving equal 1/10th of the loaf. This assumes you get 10 slices from your bread!
This sourdough everything-but-the-bagel bread was absolutely amazing! Everyone in my family loved it — it disappeared fast. The flavor was spot-on, with that perfect tangy sourdough paired with the savory seasoning. I didn’t have any issues with the seasoning on the outside burning, despite what some other reviews mentioned. The bottom of the loaf did get a little more cooked than I would have preferred, but it didn’t take away from how delicious it was overall. I will absolutely be making this again and highly recommend it!
Hey Katrina, I’m so happy you loved it! If you notice the bottoms burning, you can try placing a baking sheet on a second rack beneath your dutch oven – that is usually enough of a baffle to spread the heat and prevent burning!
When i use my everything seasoning on top it burns. Suggestions?
Hey Tina, is it burning before you take the lid off or after? Where in the oven is your dutch oven located, can you lower your rack to keep it away from the heating element on top?
I believe it started to burn while covered and got worse after removing. I will try moving my rack down snd see if that helps. Thanks
If you do try again, please let me know!
Also, thinking on it again, have you checked that your oven temperature is right? I had to adjust mine on my previous oven – I just used an inexpensive in oven thermometer and set it in there at 350 or whatever then I checked the temp – it was way out, so I googled my model and how to adjust the temperature and it worked great!
Hi Ally! Can’t tell you enough how much this recipe is loved by our family and friends….absolutely the best!!! I have a question….can I cut this recipe in half for a smaller loaf? We sometimes would prefer a smaller loaf. I saw your small loaf recipe but would prefer for now to use the ‘everything” spices. Thanks so much for your great recipe!
Hey Janis, you certainly can! So happy to hear that you love the recipe!
Hi Ally! This recipe is delicious….now a family favorite. Thanks so much for sharing! Question: I see that you like to autolyse….can this be done with this recipe by combing the flour and water and let it rest for an hour first and then add the starter and salt afterwards ?
Yes, absolutely!
Happy to hear you like the recipe!!
Who would have thought! Lovely bread with the everything bagel seasoning. I only put it in the dough not the crust. Too many picky eaters around me. The crumb was perfect👌. Thank you and I look forward to baking with your recioes again!!
So happy to hear this! Thanks for sharing!
I love this recipe! I’ve baked the bread in my round Dutch oven several times, but this time baked the bread in a loaf pan. Can hardly wait for it to cool so I can cut into it.
So happy to hear that! I also love this recipe!
Hi Jean! How did it turn out?
Did you change up the proving or cooking temp/time?
Have made this recipe twice in my round dutch oven as well and would love to try in bread loaf pan, but still a novice and unsure how to convert/adjust recipe accordingly.