Everything Bagel Sourdough
If you love everything bagels, this loaf will make you unreasonably happy. The entire crust is coated in a crunchy, savoury, garlicky everything-bagel seasoning that toasts to perfection. Inside, the crumb is soft, tangy, and open. Slice it thick for the best avocado toast of your life, or use it for sandwiches that make your coworkers jealous.
Ingredients
Everything seasoning
- 2 tablespoons white sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon dried minced garlic
- 1 tablespoon dried minced onion
- 1 tablespoon flaky sea salt
Dough
- 100g active sourdough starter (from your kit)
- 375g strong bread flour
- 25g rye flour (from your kit)
- 280g warm water (30°C)
- 8g fine sea salt
- 2 tablespoons of the everything seasoning (mixed into the dough)
For topping
- Remaining everything seasoning
- 1 egg white, lightly beaten (for sticking the topping)
Method
Make the everything seasoning
Mix all the seasoning ingredients in a small bowl. Set aside 2 tablespoons for mixing into the dough. The rest goes on top.
Mix the dough
Combine the starter, flours, and warm water. Mix until no dry flour remains, cover, and rest for 30 minutes (autolyse). Then add the salt and the 2 tablespoons of everything seasoning. Squeeze and fold through the dough for 2 minutes until fully incorporated.
Stretch and fold (bulk ferment)
Over 3-4 hours, perform 4-5 sets of stretch and folds, spaced 30 minutes apart. The dough should become smooth, elastic, and jiggly. It should roughly double in volume by the end.
Pre-shape and rest
Turn the dough onto an unfloured bench. Shape into a loose round by tucking the edges underneath. Rest uncovered for 20 minutes.
Final shape
Lightly flour the top, flip the dough, and fold the edges to the centre (bottom, left, right, top). Flip seam-side down and drag towards you to build tension. Place seam-side up in a rice-flour-dusted banneton. Cover and refrigerate for 8-16 hours.
Apply the topping
Preheat your oven (with Dutch oven inside) to 250°C (480°F) for 45 minutes. Turn the dough out onto baking paper. Brush the entire top with beaten egg white, then press the remaining everything seasoning firmly onto the surface. Score through the topping with a lame.
Bake
Lower into the Dutch oven, cover, and bake at 250°C for 20 minutes. Remove the lid, drop to 230°C (450°F), and bake for another 20-25 minutes until the crust is deeply golden and the seeds are toasty. Cool on a wire rack for at least 1 hour.
Pro Tips
Lightly toast the sesame seeds before mixing the seasoning for even more flavour. Just watch them carefully, they go from toasted to burnt in seconds.
The egg white wash is key for getting the topping to stick. Without it, the seeds slide right off.
This makes extraordinary avocado toast. Slice, toast until the seeds are crunchy, top with smashed avo, a poached egg, chilli flakes, and a squeeze of lemon.
Make a double batch of the everything seasoning. You'll want it on eggs, roasted vegetables, and cream cheese bagels too.