Everything Bagel Sourdough Loaf

There’s something grounding about the slow rhythm of breadmaking — the quiet bubbling of starter on the counter, the feel of the dough coming alive in your hands, the scent that fills the kitchen as it bakes. It’s one of those simple joys that never gets old.

In my home, sourdough isn’t just bread — it’s a ritual. A moment to pause, breathe, and reconnect with the process. This Everything Bagel Sourdough Loaf is one of my top three favorites to bake. It leaves the whole house smelling like comfort — toasty, garlicky, warm — the kind of smell that makes everyone peek into the kitchen asking when it’s ready.

It’s hearty enough for sandwiches, beautiful toasted with a pat of butter, and downright divine with cream cheese. I love that it gives you that everything bagel flavor we all crave, but in a soft, rustic loaf form — it’s familiar and cozy, yet feels just a little special.

Ingredients

Levain/Starter

• 100 g active sourdough starter (100% hydration)

Dough

• 375 g warm water (about 80°F)

• 500 g bread flour (or all-purpose if that’s your style)

• 10 g fine sea salt

• 20 g olive oil (optional, for a softer crumb)

Seasoning Mix (Everything Bagel Style)

• 2 Tbsp sesame seeds (white or mixed)

• 2 Tbsp poppy seeds

• 2 Tbsp dried minced onion

• 2 Tbsp dried minced garlic

• 1–1½ tsp coarse salt (adjust to taste)

Save a little extra mix for sprinkling on top before baking—it gives that irresistible golden, crunchy crust.

Method

Mix the Dough

In a large bowl, whisk your starter into the warm water until dissolved. Add the flour and mix until no dry bits remain. Let it rest about 30 minutes (this rest helps the gluten relax and makes your dough easier to handle).

Add Salt + Olive Oil

Sprinkle salt and drizzle olive oil over the dough. Gently mix with your hands or a dough scraper until incorporated.

Stretch & Fold

During the first 2 hours, perform 3–4 sets of stretch and folds every 30 minutes. It’s a soothing rhythm — pull, fold, rest. This step builds strength and that gorgeous open crumb.

Add the Seasoning

After your second fold, gently fold in about ⅔ of your seasoning mix. Be gentle here — you want those seeds and bits of garlic and onion evenly spread without tearing your dough.

Bulk Fermentation

Cover the bowl and let it rise at room temperature for 4–6 hours, or until it’s about doubled and feels light and airy.

Shape

Turn the dough out onto a lightly floured surface, shape into a round or oval loaf, and place seam-side up in a floured banneton or lined bowl.

Final Proof

Cover and refrigerate overnight (8–12 hours). This slow cold proof deepens the flavor and gives your loaf that beautiful rise and blistered crust.

Bake

Preheat your oven (and Dutch oven, if using) to 475°F (245°C).

Score the top, lightly mist or brush with water, and sprinkle with the remaining seasoning mix.

Bake covered for 20 minutes, then uncover, lower to 450°F (230°C), and bake another 20–25 minutes until deep golden brown.

Cool

Let your loaf cool completely before slicing. This step makes all the difference in texture — it allows the crumb to finish setting so every slice holds together beautifully.

Flavor & Storage Tips

The crust bakes up crisp and flavorful — full of nutty sesame, garlicky bits, and that savory everything bagel crunch. Inside, it’s tender, slightly tangy, and perfect for everything from toast to grilled cheese to avocado slices (that I can eat) with a sprinkle of red pepper flakes.

If you want your loaf to last longer, slice it once cooled and store it in the freezer. I like to freeze mine in small bundles of 4–6 slices inside freezer-safe bags. That way, I can pull out just what I need — a quick toast later, and it’s as if it just came fresh from the oven.

Naava’s Tip:

Brush your dough with a little olive oil or egg wash before sprinkling on your seasoning mix. It helps everything stick and gives that glossy, bakery-finish crust.

Closing

This bread is one of those recipes that reminds me why I love making food from scratch. It’s simple,

wholesome, and deeply satisfying — the kind of bake that turns an ordinary day into something warm and memorable.

Whether you’re baking your first sourdough or adding another favorite to your list, this Everything Bagel Sourdough Loaf is one you’ll want to come back to again and again.