Sourdough Everything Bagel Loaf: All the Flavor, No Boiling

Short answer: mix 30g everything bagel seasoning into the dough at fold 2, plus another 30g sprinkled on top before baking. The result is everything bagel flavor in a sliceable loaf without any boiling.

What makes this work

A real bagel is shaped into rings, boiled, then baked. It's a project.

A sourdough everything loaf:

• Mixes the everything seasoning into the dough
• Adds more seasoning to the surface
• Bakes as a normal loaf
• Slices for toast all week

You get 90% of the everything bagel experience with 30% of the work.

The recipe

For one boule:

• 500g bread flour
• 350g water (70%)
• 100g active starter
• 10g salt
• 30g everything bagel seasoning (in the dough)
• 30g everything bagel seasoning (for topping)

Everything bagel seasoning components

Standard everything blend:

• Sesame seeds (white and black)
• Poppy seeds
• Dried garlic
• Dried onion
• Coarse salt

You can buy pre-made (Trader Joe's, Costco's brand, every grocery store now) or make your own:

• 2 tbsp sesame seeds
• 1 tbsp poppy seeds
• 1 tbsp dried minced garlic
• 1 tbsp dried minced onion
• 1 tbsp flaky sea salt

Method

Mix

Combine flour, water, starter, salt (no everything seasoning yet). Autolyse 30 min.

Bulk

Bulk 4–5h at 75°F.

Folds:

• Fold 1 (30 min): standard
• Fold 2 (60 min): add 30g everything seasoning, fold in evenly
• Fold 3 (90 min): standard
• Fold 4 (120 min): standard

Shape

Pre-shape, rest 30 min. Final shape into boule.

Cold retard

12–18 hours.

Bake

Preheat Dutch oven to 475°F for 60 min.

Spritz the loaf with water. Sprinkle 30g everything seasoning generously on top. Press lightly to adhere.

Score lightly. Bake covered 18 min. Uncover, bake 22 min.

Why spritz before topping

A dry loaf doesn't hold the seasoning. Misting with water:

• Creates a tacky surface
• Lets seeds and garlic stick
• Prevents seasoning from falling off during the bake

Salt note

Everything seasoning has salt in it. To prevent over-salting:

• Use 8g salt in the dough (instead of 10g)
• The seasoning provides additional saltiness

Variations

Sesame poppy

Skip the garlic and onion. Just sesame and poppy seeds. Cleaner flavor.

Garlic onion

Skip the seeds. Just dried garlic and onion. More savory.

Spiced

Add 1 tsp paprika + 1/2 tsp black pepper to the seasoning blend.

Loaded

Add 60g grated Parmesan + everything seasoning. Cheesy umami.

Pan version

For more sliceable bread:

• Shape into a log
• Use 9x5 loaf pan
• Proof 90 min
• Topping on before baking
• Bake at 425°F, 35–40 min

The pan version is best for breakfast toast.

What to spread on it

Everything sourdough toasted with:

• Cream cheese (classic)
• Avocado smash
• Hummus
• Lox + cream cheese + capers
• Smashed eggs + everything seasoning (the most everything)
• Soft butter

Each is excellent. The bread carries the toppings well.

Storage

Keeps:

• Counter, cloth bag: 3 days
• Sliced and frozen: 1 month
• Best toasted from frozen

Don't refrigerate. The crust gets gummy.

A breakfast sandwich

Slice 1 inch thick. Toast. Build:

• Cream cheese
• Sliced tomato
• Salt and pepper
• Fresh basil
• Optional: lox

A breakfast sandwich that beats any deli.

Why this loaf works for meal prep

Bake on Sunday. Slice. Bag. Use all week:

• Toast for breakfast
• Sandwich for lunch
• Side at dinner
• Snack with butter

A 1kg loaf produces 12 slices. Two slices a day = 6 days of toast.

Egg sandwich version

A weekend treat:

• Toasted everything sourdough
• Soft scrambled eggs
• Slice of cheddar
• Bacon

The everything seasoning carries through every bite.

A note on seed quality

Cheap everything seasoning has stale seeds. Spring for:

• Trader Joe's brand
• Local spice shop blend
• Make your own from fresh whole seeds

Fresh seeds are aromatic and flavorful. Stale seeds taste like cardboard.

What this loaf is great for

Everything sourdough is the most versatile flavored sourdough:

• Works at all meals
• Pairs with most spreads
• Doesn't compete with toppings (savory base)
• Always satisfying

It might be the best "single bread to keep on hand" if you don't want plain.

A make-ahead Saturday

Saturday morning:

• Pull starter out (3 days from fridge), feed
• Wait 4 hours

Saturday afternoon:

• Mix dough
• Bulk on counter

Saturday evening:

• Shape, retard

Sunday morning:

• Bake

Sunday: enjoy fresh, slice for the week.

A toast obsession

Once you've had everything sourdough toast for breakfast, plain bread feels lacking.

Make a habit:

• Bake one loaf every Sunday
• Slice and freeze on Monday
• Toast straight from the freezer all week
• Bake again next Sunday

Within a month, this is your default breakfast bread.