Everything Bagel Sourdough

Ingredients

Final Dough

• 450g (3¾ cups) Bread flour
• 50g (⅓ cup + 1 tablespoon) Whole wheat flour
• 375g (1⅔ cups) Water (room temperature)
• 10g (2 teaspoons) Salt
• 100g (½ cup) Active sourdough starter (at peak)

Seed Mix

• 40g (¼ cup) Sesame seeds
• 20g (2 tablespoons) Poppy seeds
• 40g (¼ cup) Everything bagel seasoning

Total flour: 500g (including starter)

Hydration: 75%

Pro tip: Your starter should be bubbly, domed, and pass the float test. If it's not at peak, wait until it is or build a levain instead.

Equipment

Method

Prepare the Seed Mix

Toast the sesame seeds and combine your seed mix while your sourdough starter is at peak.

1. Toast sesame seeds. In a dry skillet over medium heat, toast sesame seeds until golden and fragrant, 3-4 minutes. Stir frequently to prevent burning.
2. Cool. Transfer to a plate and let cool completely.
3. Combine. Mix toasted sesame seeds, poppy seeds, and everything bagel seasoning in a small bowl.
4. Divide. Separate into two equal portions. One for folding into the dough, one for coating the outside.

Tip: Don't toast the poppy seeds. They burn easily and turn bitter.

Mix the Dough

Combine your peak sourdough starter with flour and water.

1. Combine water and starter. In a large bowl, add 375g room temperature water and 100g active starter. Mix with your hand until the starter is mostly dissolved.
2. Add flour. Add 450g bread flour and 50g whole wheat flour.
3. Mix. Stir with your hand or a dough whisk until a shaggy dough forms with no dry spots.
4. Rest (autolyse). Cover and let sit for 30-45 minutes.

Wait: 30-45 minutes

Add Salt

Incorporate salt and strengthen the dough.

1. Sprinkle salt. Add 10g salt over the dough.
2. Dimple and fold. Use wet fingers to dimple the salt into the dough, then fold the dough over itself several times.
3. Pinch and squeeze. Pinch through the dough to distribute the salt evenly.
4. Rest. Cover and let rest 30 minutes.

Wait: 30 minutes

Stretch and Fold with Seeds

Build dough strength and incorporate seeds.

1. First fold. With wet hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat until you've gone around the entire dough. Cover and rest 30 minutes.
2. Second fold with seeds. Perform another set of stretch and folds. After completing the folds, sprinkle half of your seed mix over the dough. Fold the dough over the seeds 2-3 times to distribute. Cover and rest 30 minutes.
3. Third fold (optional). If the dough still feels slack, perform one more set of folds. Cover and rest 30 minutes.
4. Bulk fermentation. Let the dough continue to ferment at room temperature until increased by about 50%, with visible bubbles and a domed surface. This may take 2-3 more hours depending on your kitchen temperature.

Wait: 30 minutes

Tip: Add the seeds after gluten has started to develop. Adding them too early interferes with gluten formation.

Shape and Coat

Shape the dough and coat it with the remaining seed mix.

1. Turn out. Lightly flour your work surface and turn the dough out onto it.
2. Pre-shape. Gently shape into a round and let rest 15-20 minutes.
3. Final shape. Shape into a boule (round).
4. Coat with seeds. Lightly mist the shaped loaf with water or roll it on a damp towel, then press it into the remaining seed mix so the entire surface is coated.
5. Into banneton. Place the dough seam-side down in a floured banneton (so seeds end up on top when you flip it out for baking).

Wait: 15-20 minutes

Tip: Don't skip the misting step. The moisture helps the seeds stick.

Cold Retard

Refrigerate overnight for flavor development.

1. Cover. Cover the banneton with a damp towel or plastic wrap.
2. Refrigerate. Place in the refrigerator for 6-8 hours or overnight.

Wait: 6-8 hours

Tip: Cold retarding makes the dough easier to score and develops deeper flavor.

Bake

Bake in a preheated Dutch oven for a crispy crust.

1. Preheat. Place your Dutch oven (with lid) in the oven and preheat to 475°F (245°C) for 30 minutes.
2. Turn out. Turn the cold dough out of the banneton onto a piece of parchment paper.
3. Score. Score the top with a lame or sharp knife.
4. Load. Carefully lift the parchment and dough into the hot Dutch oven.
5. Bake covered. Cover with the lid and bake for 20 minutes.
6. Uncover. Remove the lid and bake for another 25-30 minutes until deep golden brown.
7. Internal temp. The internal temperature should reach 205-210°F (96-99°C).
8. Cool. Transfer to a wire rack and cool completely before slicing (at least 1 hour).

Tip: Don't skip the cooling time. The crumb continues to set as it cools.

Shaping Options

Choose your preferred shape for this seeded loaf.

Boule (Round) (recommended)

1. Turn dough out. Turn dough out onto lightly floured surface.
2. Pre-shape. Pre-shape into a round, rest 15-20 minutes.
3. Final shape. Pull edges to center, flip seam-side up, cup hands around dough and rotate to build tension.
4. Coat with seeds. Coat with seed mix, place seam-side down in banneton.

Bâtard (Oval)

1. Flip. After bench rest, flip the dough smooth-side down.
2. Fold like a letter. Fold the top third down and the bottom third up, like a letter.
3. Seal. Seal the seam with the heel of your hand.
4. Taper. Roll gently to taper the ends.
5. Coat and transfer. Mist, coat with seeds, place seam-side up in an oval banneton.

Proof test: Gently poke the dough. It should slowly spring back halfway. If it springs back completely, it needs more time. If it doesn't spring back at all, it's overproofed.

Baking Methods

High heat and steam are essential for that crackling crust.

Oven: 245°C / 475°F. Internal temperature when done: 96-99°C°C / 205-210°F°F.

Dutch Oven (recommended)

Equipment: Dutch oven with lid

1. Preheat. Preheat Dutch oven at 475°F for 30 minutes.
2. Turn dough onto parchment. Turn dough onto parchment, score.
3. Load. Load into hot Dutch oven, cover.
4. Bake covered. Bake covered 20 minutes.
5. Uncover. Uncover, bake 25-30 minutes until deep golden.

Storage

• Room temperature: 2-3 days in a paper bag or bread box
• Frozen: Up to 3 months. Slice first, then freeze in a zip-top bag. Toast slices straight from frozen.

Run the loaf under water briefly and bake at 375°F for 10 minutes to revive the crust.

Frequently Asked Questions

Can I skip the cold retard and bake the same day?

Yes. After shaping and coating with seeds, let the dough proof at room temperature for 2-3 hours until it passes the poke test, then bake. You'll get less flavor complexity but it'll still be delicious.

Can I use all bread flour?

Absolutely. The whole wheat adds a subtle nutty flavor that complements the seeds, but all bread flour works great too.

My seeds fell off during baking.

Make sure you mist the dough or roll it on a damp towel before pressing into the seeds. The moisture acts as glue.

Can I add more seeds?

You can, but don't go overboard. Too many seeds will interfere with gluten development and make the dough hard to work with. This ratio is tested and balanced.

Nutrition

Per serving (1 slice (75g)): 175 calories, 32g carbohydrates, 6g protein, 3g fat, 2g fiber, 200mg sodium. Makes 12 slices servings.