Lu-Ann Simon January 27, 2026

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Sourdough Everything Bread

Name: Sourdough Everything Bread
Prep time: 45 min
Cook time: 50 min
Total time: 6 h
Cuisine: American
Ingredients: 1 active sourdough starter; 4 cups all-purpose flour; 1 1/2 cups water; 2 teaspoons salt; 3 tablespoons everything bagel seasoning

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The smell of warm yeast and toasted seeds fills the kitchen as you pull a golden, crackling loaf from the oven, everything seasoning glittering on the crust. Sourdough Everything Bread is one of those comforting, everyday luxuries that makes mornings feel slower and dinners feel complete, whether you are tearing off a piece to dunk in olive oil, or stacking slices for a hearty sandwich. If you enjoy pairing rustic loaves with soft cheeses and bright condiments, take a look at our notes on bread and cheese pairings for ideas that complement this savory loaf.

Why You’ll Love This

There is a warmth to sourdough that goes beyond flavor, it is the gentle tang that hints at long fermentation, and the chewy, open crumb that invites generous spreads. The everything bagel seasoning adds an aromatic crunch to the crust, so each bite offers a contrast of crisp exterior and pillowy interior. This is bread you can serve at a casual brunch, a picnic, or with a bowl of soup on a cold evening.

What makes this Sourdough Everything Bread a keeper, in short

A lively crust from the everything seasoning, that crackles when you tap it
A tangy crumb that holds up to bold spreads and fillings
Simple ingredients, but a big payoff in texture and aroma
Flexible timing, so you can slow the rise when your day gets busy

What You’ll Need

Flour, water, salt, and starter do all the heavy lifting in sourdough, while the everything bagel seasoning turns a plain loaf into something festive and savory. You can swap all-purpose flour for bread flour if you want a chewier, higher-rise loaf, and adjust the water slightly if your flour is drier or more absorbent.

1 active sourdough starter
4 cups all-purpose flour
1 1/2 cups water
2 teaspoons salt
3 tablespoons everything bagel seasoning

Note, your starter should be active and bubbly when you begin, that will ensure a lively rise and good flavor development.

Method

In a large bowl, mix the sourdough starter, water, and 2 cups of flour until combined. Stir until the mixture is shaggy, then scrape the sides of the bowl, you should see a loose, wet batter that smells fresh and slightly tangy.
Add the salt and remaining flour, mixing until a rough dough forms. Combine with a spoon or your hands, folding the dough over itself until there are no dry patches, the texture will feel firmer than the first mix.
Let it rest for 30 minutes. This autolyse stage softens the gluten and makes the dough easier to handle, you should notice the dough becoming smoother and a little more elastic.
Knead the dough on a floured surface for about 10 minutes until smooth. Use a light dusting of flour and push, fold, and turn the dough until it feels silky, with a gentle bounce when pressed.
Place the dough in a greased bowl, cover, and let it rise for 4 to 6 hours or until doubled in size. Keep it in a warm, draft free spot, and watch the dough expand and develop small bubbles beneath the surface.
Preheat your oven to 450°F, 230°C, and place a Dutch oven inside to heat up. Heating the pot creates steam for a crisp, blistered crust, you will hear the oven settle as it reaches temperature.
Shape the dough into a round loaf and sprinkle the everything bagel seasoning on top. Use a gentle handful of flour if it sticks, then cup the loaf to create surface tension and press the seasoning into the top so it adheres.
Carefully transfer the dough to the hot Dutch oven, cover, and bake for 30 minutes. The steam trapped under the lid helps the crust expand, and you should see the loaf rise and the surface begin to brown through the steam.
Remove the lid and bake for an additional 15 to 20 minutes until golden brown. This uncovered time deepens the color and develops that signature crunchy exterior, watch for a rich chestnut hue and an aromatic, toasted scent.
Cool on a wire rack before slicing. The crumb sets as the loaf cools, and slicing too soon will compress the interior, so let it rest for at least an hour for best texture and flavor.

Prep ~ 45 minutes active, plus resting time, Cook ~ 45 to 50 minutes, Total ~ Allow for 6 to 8 hours including rise time, Servings ~ 8 to 10 slices, Kcal ~ Approximately 220 kcal per slice

Make-Ahead and Prep Tips

You can spread the work of sourdough baking across a couple of days, that makes it easy to fit into a busy week without losing flavor. After the initial mix and the first bulk rise, transfer the dough to the refrigerator to slow fermentation, this cold rest deepens sour notes and makes shaping easier the next day.

Cold proof option, let the shaped loaf rise in the fridge overnight, up to 24 hours, then bake straight from cold, adding a few extra minutes to the covered bake to allow the center to come up to temperature. To freeze for later, bake the loaf fully, cool completely, slice if you like, then freeze in airtight bags. Reheat slices gently to revive the crust, or toast from frozen for a quick treat.

Storing and Reheating

Sourdough Everything Bread stays best when stored with air circulation and away from excess moisture, that preserves the crust and keeps the crumb from going gummy. Keep your loaf at room temperature for up to 3 days in a paper bag or a linen bread bag, that keeps the crust pleasantly crisp while preventing the interior from drying out.

For longer storage, wrap the cooled loaf tightly in plastic wrap and place it in an airtight container, or slice and freeze for up to 3 months. To reheat, preheat your oven to 350°F, 175°C, spritz the loaf lightly with water, and warm for 8 to 12 minutes until the crust crisps and the crumb feels refreshed. A freshness cue, when the crust sings a crisp sound under gentle pressure and the crumb springs back, the bread is ready to enjoy.

Perfect Pairings

This bread invites bold toppings and simple accompaniments, choose spreads and fillings that play off the toasted seeds and tangy crumb.

Soft goat cheese with a drizzle of honey
Avocado, lemon, and a sprinkle of chili flakes for a bright toast
Thick slices with roasted vegetables and herbed olive oil
A bowl of tomato soup or hearty stew for dipping
Finish a meal with something sweet like toffee shortbread cookies, they offer a buttery contrast to the savory loaf

Make It Your Own

There are many small shifts you can make to put your signature on Sourdough Everything Bread, while keeping the core technique the same.

Seed swap, mix sesame, poppy, and caraway into the everything seasoning for a nuttier crunch. Toast seeds lightly first for deeper flavor.
Whole wheat blend, substitute up to half the all-purpose flour with whole wheat, hydrate the dough with an extra tablespoon or two of water to compensate.
Olive and herb loaf, fold in chopped olives and fresh rosemary at the final fold for an aromatic, savory twist.
Cheesy crumb, sprinkle grated sharp cheddar into the first fold for pockets of melted cheese inside, watch for a slightly denser crumb.
Sesame crust only, press the top with white sesame seeds for a cleaner, subtler nutty note.
Honey sweetened starter, add a tablespoon of honey to the water for a touch of sweetness, that will brown the crust a little faster so watch baking color.
Whole grain porridge, replace 1 cup of flour with a bowl of cooked oats or rye porridge for a tender, moist crumb, adjust water as needed.
Spiced everything, blend a pinch of smoked paprika and garlic powder into the seasoning for a smoky, savory loaf.

All of these options keep the integrity of sourdough alive, and none require meat, wine, or alcohol, so you can tailor flavors safely.

Pro Tips for Best Results

Use an active sourdough starter that doubles within 6 to 8 hours after feeding for reliable rise.
Keep dough temperature around 75°F to 78°F, 24°C to 26°C for predictable fermentation, a warmer spot speeds activity.
During bulk rise, perform gentle stretch and folds every 30 minutes for the first 2 hours, this builds strength without over kneading.
Tap the bottom of the baked loaf, it should sound hollow, that indicates the interior is baked through, aim for an internal temperature around 200°F, 93°C.
Let the bread cool fully on a rack, at least one hour, slicing too soon will create a gummy crumb and flatten the structure.
When shaping, create surface tension by pulling the dough toward you on the work surface, that helps the loaf hold shape and rise upward in the oven.

Frequently Asked Questions

What if my starter is sluggish, can I still bake this?
If your starter is not active, feed it for a few cycles to strengthen it before baking. You can speed things up by keeping the starter in a warm spot, and using a small amount of ripe starter in your dough rather than a very large one that is not fully active.

How do I know when the dough has doubled?
Doubled dough will look visibly expanded and show bubbles on the surface and sides, use a clear bowl to watch the rise, or mark the bowl with a rubber band to note progress. Be mindful that overproofed dough can collapse, so rely on visual cues and a gentle poke test.

Can I bake this without a Dutch oven?
Yes, you can bake on a hot baking stone or sheet, create steam by placing a pan of hot water in the oven or spraying water onto the loaf at the start. The Dutch oven simply traps steam for you, but steam methods can produce similar crust if managed carefully.

Why is my crumb dense instead of open and airy?
Dense crumb often comes from underproofing, insufficient hydration, or too much handling. Ensure you give the dough enough time to ferment and develop, use the stretch and fold technique to build structure, and avoid adding excess flour while shaping.

How should I adjust bake time when baking from cold after refrigeration?
If you bake straight from the fridge, add about 5 to 10 minutes to the covered bake to allow the center to rise and come up to temperature. Keep an eye on crust color, you want a deep golden brown without burning the seeds on top.

Can I freeze shaped dough before baking?
Yes, shaped loaves can be frozen on a tray then wrapped tightly for up to 3 months, thaw in the fridge and allow a final proof before baking. This is a good way to have fresh baked bread on demand without losing much in texture.

What does everything bagel seasoning do during baking?
It toasts on the surface and releases oils and aromas, creating a crunchy, flavorful crust that contrasts with the soft crumb. Press the seasoning gently into the dough so it adheres, and watch color carefully as toasted seeds brown quickly.

Final Thoughts

Sourdough Everything Bread is a reassuring, flavorful loaf that rewards a little time and patience with a lot of texture and aroma. The blistered crust, the tangy crumb, and the savory crunch of everything seasoning combine to make this bread a versatile star at any table. I hope you bake a loaf soon, enjoy the ritual of shaping and waiting, and share warm slices with family and friends.

Sourdough Everything Bread

Author: anastasia-rice
Total Time: 360 minutes
Yield: 8 to 10 slices 1x
Diet: Vegetarian

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Description

A comforting sourdough bread topped with everything bagel seasoning, featuring a chewy crumb and a golden crust.

Ingredients

Scale

1 active sourdough starter
4 cups all-purpose flour
1 1/2 cups water
2 teaspoons salt
3 tablespoons everything bagel seasoning

Instructions

In a large bowl, mix the sourdough starter, water, and 2 cups of flour until combined. Stir until the mixture is shaggy.
Add the salt and remaining flour, mixing until a rough dough forms.
Let it rest for 30 minutes.
Knead the dough on a floured surface for about 10 minutes until smooth.
Place the dough in a greased bowl, cover, and let it rise for 4 to 6 hours or until doubled in size.
Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up.
Shape the dough into a round loaf and sprinkle the everything bagel seasoning on top.
Transfer the dough to the hot Dutch oven, cover, and bake for 30 minutes.
Remove the lid and bake for an additional 15 to 20 minutes until golden brown.
Cool on a wire rack before slicing.