Why I Fell for Everything Bagel Sourdough
The first time I made everything bagel sourdough, I had no clue what I was doing—I just knew I missed New York bagels and had a jar of seasoning burning a hole in my spice rack.
I folded a spoonful into my dough, crossed my fingers, and baked it like any other loaf. When it came out? Golden crust, garlicky aroma, and those toasty sesame seeds popping off like confetti. One bite and I was hooked. It was chewy, flavorful, and somehow better than the bagels I used to buy in bulk.
Now, everything bagel sourdough is my go-to loaf when I want something bold but still brunch-friendly. It’s perfect for egg sandwiches, slathered with cream cheese, or—let’s be honest—just eaten warm with butter.
If you’ve never tried adding seeds and spices to your dough, this loaf is the gateway. It’s one of my favorite variations from the Best Sourdough Inclusions guide, and today I’m walking you through every toasty, savory step.
Table of Contents
What Is Everything Bagel Sourdough?
If a bagel and a sourdough boule had a deliciously crusty baby, everything bagel sourdough would be it. It combines the chewy, tangy crumb of artisan sourdough with the iconic flavor of everything bagel seasoning: think sesame, poppy, dried garlic, onion, and a salty crunch that hits all the right spots.
This isn’t your average seeded sourdough. While some loaves rely on just flax or sunflower seeds for texture, everything bagel sourdough packs both flavor and bite. The blend of seeds and spices coats the crust, perfumes the bake, and gives each slice a deli-style vibe that somehow works for breakfast, lunch, and snacking in between.
How It’s Different from Regular Seeded Loaves
Most seeded sourdough loaves focus on texture. You’ll get a nice crunch and maybe a nutty undertone—but not the deep, savory punch of garlic and onion. Everything bagel sourdough flips the script by making flavor the star. It’s bold, aromatic, and incredibly crave-worthy, especially when toasted.
The magic comes from layering: a touch of seasoning inside the dough for flavor throughout, and a thick, crunchy layer rolled onto the outside just before baking. The outer crust becomes a golden halo of roasted spice and seeds—truly what makes everything bagel sourdough unforgettable.
You’ll find it featured right alongside other bold favorites in our guide to Seeded & Spiced Loaves—each one proving that sourdough and seasoning are a match made in crusty heaven.
Ingredients You’ll Need (and Why It Works)
What makes everything bagel sourdough so irresistible isn’t just the crust—it’s the balance of bold flavor with a soft, chewy interior. Getting that just right starts with a solid base and the right mix of seeds and spices.
You don’t need anything fancy here. Just a reliable sourdough formula (I use a 75% hydration loaf), quality seasoning, and a few extra tricks to get that deli-style crust without burning your toppings.
Choosing Your Base Dough
You can use your favorite basic sourdough recipe here—nothing complicated. I typically go with:
- 500g of bread flour—or go 50/50 with whole wheat for a heartier loaf
- 375g water (75% hydration)
- 100g active sourdough starter
- 10g salt
This gives a strong dough with enough structure to support the toppings but still creates a nice open crumb. If your dough is extra wet, it can make the seed coating slide off or burn faster. Slightly lower hydration (around 70%) also works well for beginners.
Everything Bagel Seasoning: DIY or Store-Bought?
This is the flavor bomb behind everything bagel sourdough, and it can be customized. Most blends include:
- White sesame seeds
- Black sesame seeds
- Poppy seeds
- Dried garlic
- Dried onion
- Flaky salt
You can make your own mix or use a store-bought blend like King Arthur’s Everything Bagel Topping. I usually add 1 tablespoon to the dough and another 2–3 tablespoons to the crust. More on that in the step-by-step section below!
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour | 500g | Strong gluten structure |
| Water | 375g | 75% hydration |
| Sourdough Starter | 100g | Active and bubbly |
| Salt | 10g | Balances flavor |
| Everything Bagel Seasoning | 3–4 tbsp total | Split between dough and crust |
This is the heart of your everything bagel sourdough—simple, savory, and ready to impress.
Step-by-Step: How to Make Everything Bagel Sourdough
Making everything bagel sourdough isn’t just about sprinkling some seasoning on top—it’s about building layers of flavor that bake right into the crust and crumb. This step-by-step guide walks you through exactly how to do it, with the best timing for inclusions and a few tweaks that make a big difference.
After years of baking this loaf, I’ve learned how to balance moisture, crunch, and flavor—without losing that soft, chewy interior that makes sourdough so comforting. Let’s get baking!
1. Mix the Dough (Day 1 – Morning)
In a large bowl, mix:
- 500g bread flour
- 375g water (75% hydration)
- 100g active sourdough starter
- 10g salt
Mix until everything is well incorporated, then cover and let the dough rest for 45 to 60 minutes. This resting phase—called autolyse—gives the flour time to soak up the water, which boosts elasticity and makes the dough easier to work with. You’ll especially appreciate this step when baking everything bagel sourdough, since the added seeds require a dough that can stretch and hold its shape.
2. Bulk Fermentation + First Fold (4–5 hours)
Start the bulk fermentation phase, performing 3 to 4 sets of stretch and folds at 30 to 45-minute intervals to develop structure. After the first fold, sprinkle in 1 tablespoon of everything bagel seasoning and gently fold it into the dough. Don’t overwork it—just enough to get a light distribution throughout.
3. Lamination for Bold Flavor (Optional)
If you’re feeling fancy, gently stretch your dough into a rectangle on a wet surface. Sprinkle another tablespoon of seasoning across the top, then fold it in thirds like a letter. Lamination helps create distinct flavor pockets without overwhelming the whole loaf.
This technique works beautifully in everything bagel sourdough, especially paired with roasted garlic or shredded aged cheddar (two of my favorite Seasonal Sourdough Inspirations).
4. Pre-Shape & Bench Rest
Pre-shape the dough into a loose round, cover, and let rest for 20 minutes. This gives the gluten a chance to relax before final shaping, which is key for loaves with inclusions like everything bagel sourdough.
5. Final Shape + Seed Crust Application
Shape your dough into a round or oval. Lightly mist the top with water, then press the sticky side into a shallow plate of everything bagel seasoning—about 2 tablespoons for a full crust coverage.
Make sure the seasoning sticks well but avoid clumping or overloading—it can scorch during the bake.
🔁 📌 Pro Tip: Seasoning + Hydration Dropdown
Here’s how to adjust your dough like a pro:
- Seasoning in dough: 1 tbsp per 500g flour
- Crust topping: 2–3 tbsp max (press gently for even stick)
- Hydration adjustment: Reduce water by 10g if dough feels too sticky
- Toast tip: Lightly toast your mix if using fresh seeds to reduce bitterness
6. Cold Proof Overnight
Transfer your shaped, topped dough into a floured banneton. Cover and refrigerate for 12–16 hours. This extended cold ferment helps deepen flavor and strengthens the crust for everything bagel sourdough, especially with seeds on top.
7. Score & Bake (Day 2 – Morning)
Preheat your Dutch oven to 475°F. Flip your dough onto parchment, score deeply, and bake:
- Covered: 20 minutes
- Uncovered: 22–25 minutes
If you see the crust darkening too fast, tent with foil or lower the heat to 450°F. You’ll know your everything bagel sourdough is done when the crust is blistered, golden, and the bottom sounds hollow when tapped.
When you pull it out of the oven and smell that roasted garlic-onion-seed combo… just try not to slice it while it’s still too hot. Trust me—I’ve burned my fingertips more times than I can count.
Serving Ideas & Storage Tips
Every time I bake a fresh loaf of everything bagel sourdough, I have to stop myself from slicing into it too early. The smell alone—warm garlic, toasted sesame, poppy—is enough to make anyone weak at the knees.
This is one of those loaves that doesn’t need much to shine. That said, here are my favorite ways to make it the star of your breakfast, lunch, or late-night snack (no judgment).
My Favorite Ways to Serve Everything Bagel Sourdough
Whether you’re building the ultimate egg sandwich or making fancy avo toast on a Sunday morning, this loaf holds up to bold toppings. I love how the crust stays crisp under soft spreads and the crumb soaks up every flavor.
📊 Here’s a quick pairing chart based on vibe + time of day:
| Meal | Pairing Idea | Why It Works |
|---|---|---|
| Breakfast | Fried egg + avocado | Creamy + crunchy + savory = bliss |
| Lunch | Tuna salad or chicken salad open-faced | Hearty toppings don’t overpower the bread |
| Snack | Toasted with cream cheese + hot honey | Sweet heat pairs perfectly with garlic + salt |
📌 Caption: Best topping pairings for everything bagel sourdough by meal
Alt Text: “Best toppings for everything bagel sourdough – pairing chart by time of day”
How to Store & Reheat Without Losing Crunch
To keep your everything bagel sourdough fresh and flavorful:
- Short-term (1–2 days): Wrap in a clean tea towel and store cut-side down on a cutting board.
- Long-term (up to 1 month): Slice, freeze, and toast straight from frozen. The seasoning crisp returns beautifully this way.
- Avoid the fridge. It zaps moisture and makes the crust rubbery—especially sad for seeded loaves like this.
I also love to cube leftover slices into croutons or blend them into breadcrumbs for breading chicken. The seasoning is already there—hello, shortcut flavor bomb.
In fall, I’ve even turned everything bagel sourdough into a killer stuffing with roasted butternut squash and sage. It’s a little unconventional, but it’s quickly earned a spot in my Seasonal Sourdough Inspirations rotation (just referencing here—already linked earlier).
FAQs About Everything Bagel Sourdough
Over the years, I’ve had lots of questions pop up in my inbox (and DMs!) about baking everything bagel sourdough. Below are some of the most common ones—with clear, tested answers that I hope will make your next loaf a total win.
What is everything bagel sourdough?
Everything bagel sourdough is a naturally leavened bread infused with the classic seasoning blend found on everything bagels—usually a mix of sesame seeds, poppy seeds, dried garlic, onion, and salt. The flavor is savory, bold, and toasty, with a signature crunch on the crust. You can fold a small amount into the dough and press more onto the surface just before baking for maximum flavor.
Can you use everything bagel seasoning in sourdough?
Yes—absolutely! Just be mindful of when and how much you add. I typically add 1 tablespoon into the dough during bulk fermentation, then 2–3 tablespoons to the crust during final shaping. Adding too much early on can affect dough elasticity or hydration. The best practice is to use seasoning at multiple stages for depth without overloading.
How much seasoning should I use in sourdough bread?
For everything bagel sourdough, the sweet spot is:
1 tablespoon per 500g flour inside the dough
2–3 tablespoons pressed onto the surface for a bold crust
Too much can cause burning or make the loaf overly salty, especially if your seasoning includes flaky salt.
Does everything bagel mix burn during baking?
It can, especially if:
Your oven runs hot
The mix is very fresh or contains high-fat seeds (like sesame)
You’re using a baking stone instead of a Dutch oven
To avoid burning:
Don’t go over 475°F
Tent with foil in the last 10 minutes if needed
Lightly toast your seasoning first to reduce bitterness
A well-balanced everything bagel sourdough crust should be golden and crisp—not blackened or bitter.
Everything Bagel Sourdough Recipe
This is my go-to everything bagel sourdough recipe—crusty, chewy, and bursting with flavor in every bite. It’s surprisingly simple once you get the hang of timing, and the results are bakery-quality every time.
Print
Everything Bagel Sourdough
- Total Time: 13 hours
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A bold and chewy sourdough loaf infused with classic everything bagel seasoning—perfect for savory breakfasts, sandwiches, or toasting with cream cheese.
Ingredients
500g bread flour
375g water (75% hydration)
100g active sourdough starter
10g salt
3–4 tbsp everything bagel seasoning (divided)
Instructions
1. Mix flour, water, and starter. Let autolyse 45–60 mins.
2. Add salt, mix until incorporated.
3. After first fold, add 1 tbsp seasoning. Continue stretch & folds.
4. Laminate dough with another 1 tbsp seasoning (optional).
5. Pre-shape, bench rest 20 mins.
6. Final shape. Mist surface and press into remaining seasoning.
7. Cold proof 12–16 hours.
8. Preheat Dutch oven to 475°F. Score and bake covered 20 mins, then uncovered 22–25 mins.
Notes
Use store-bought or homemade seasoning.
Reduce hydration slightly if adding other wet or salty ingredients.
Tent loaf if crust begins to darken too fast.
- Prep Time: 12 hours
- Cook Time: 45 minutes
- Category: Sourdough Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 0.5g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
