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 – Bold Flavor, Crunchy Crust (Easy Recipe) in 2025

Description

A bold and chewy sourdough loaf infused with classic everything bagel seasoning—perfect for savory breakfasts, sandwiches, or toasting with cream cheese.

Ingredients

Scale

500g bread flour

375g water (75% hydration)

100g active sourdough starter

10g salt

3–4 tbsp everything bagel seasoning (divided)

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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