Crave The Good

Everything Bagel Sourdough Bread

Allyson Letal

This recipe combines the tangy flavor of sourdough with the savory notes of sesame seeds, poppy seeds, dried minced garlic and onion, and a sprinkle of salt for a loaf that's as delicious as it is satisfying.

Build The Dough:


Combine active sourdough starter, water, flour, everything bagel seasoning, and salt together until completely incorporated. Cover and rest 45 minutes.

Stretch + Fold


Perform a set of stretch and folds before covering, resting for 30 minutes, before repeating 3 the stretch + folds and rest twice more.

Bulk Ferment


Cover the bowl and set aside for 2 hours to bulk ferment. It is important to keep the dough bowl somewhere warm.

Shape The Loaf


Fold the loaf alternating sides  as though you were lacing, then roll into a batard shape.

Roll In Seasoning


Spritz the shaped dough with water, then roll into everything bagel seasoning before transferring to a banneton. 

Proof The Loaf


Prove the loaf for 2 hours in a warm place before baking or placing in the fridge to cold prove.

Bake The Loaf


Preheat oven and dutch oven to 450f. Bake loaf in preheated dutch oven for 30 minutes covered, and 10 -15 uncovered.

Bread bun

Allyson Letal

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