Ever wondered what would happen if your favorite everything bagel and a crusty sourdough loaf joined delicious forces? Wonder no more! This recipe combines tangy sourdough with the savory, garlicky punch of everything bagel seasoning. You’ll end up with a mouthwatering bread you can use for sandwiches, toast – or simply tearing into straight from the oven (no judgment here, I may have done the same).
Table of Contents
Why You’ll Love This Recipe
The everything bagel seasoning creates a beautiful crust that’s packed with flavor, while the sourdough base provides that chewy texture and signature tang.
Plus, the aroma while it’s baking? Simply incredible.
Note: This recipe assumes basic familiarity with sourdough baking techniques. If you’re new to sourdough, consider practicing with a basic loaf first to understand the fermentation signs and dough handling before adding the complexity of toppings.
BURST OF FLAVOR: McCormick Culinary Everything Bagel Seasoning features an enticing mix of poppy seed, sesame seed, garlic, onion and salt for a balanced burst of flavor and striking texture
SOURCED FOR CHEFS: Blended especially for chefs, McCormick Culinary Everything Bagel Seasoning is made with crunchy, eye-catching bits of authentic ingredients, conveniently preblended for optimal consistency
NATURAL INGREDIENTS: This everything bagel seasoning is kosher and includes no added MSG, so you can create dishes with a perfectly balanced flavor all your customers can enjoy
BUY IN BULK: McCormick Culinary Everything Bagel Seasoning comes in large 21-ounce plastic containers ideal for bulk buying and professional use; when you buy in bulk, you always have the amount of seasoning you need to customize recipes on the spot
MENU VERSATILITY: You can use everything bagel seasoning to enhance recipes beyond bagels; try McCormick Culinary Everything Bagel Seasoning in dressings, avocado toast, hummus and par-baked breads for a familiar flavor your patrons love
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How to Make
Day 1: Building the Dough (Evening)
Feed Your Starter: Begin by feeding your starter 8-12 hours before you plan to make the dough. You want it at peak activity.
Mix the Dough: In a large bowl, combine the flours and water. Mix until no dry flour remains. Cover and let rest for 30 minutes (this is called autolyse).
Add Starter and Salt: After the autolyse, add your active starter and salt. Mix thoroughly using your hands, pinching and folding the dough to incorporate everything evenly.
First Folds: Over the next 2 hours, perform 4 sets of stretch and folds, spaced 30 minutes apart. After the second set, add the olive oil and work it into the dough.
Bulk Fermentation: Let the dough rest at room temperature (68-72°F/20-22°C) for 4-6 hours, or until it has increased in volume by about 50% and shows signs of fermentation (bubbles on the surface and sides).
Day 2: Shaping and Baking (Morning)
Pre-shape: Turn the dough onto a lightly floured surface and pre-shape into a round. Let rest for 20 minutes.
Final Shape: Shape the dough into a tight boule or batard, depending on your baking vessel.
Cold Proof: Place the shaped dough in a banneton or lined bowl, cover, and refrigerate for 8-12 hours.
Prepare for Baking: Preheat your oven to 450°F (230°C) with a Dutch oven inside. Mix your everything bagel seasonings in a small bowl.
The Final Touch: When ready to bake, remove the dough from the refrigerator. Brush with egg white wash and generously sprinkle with the everything bagel seasoning mix.
Bake: Score the dough and bake covered for 20 minutes, then uncovered for 20-25 minutes until deep golden brown.
Tips from My Kitchen
Your starter should be reliably doubling within 4-6 hours of feeding. If it’s sluggish, give it a few days of regular feedings before attempting this recipe.
Dough temperature affects fermentation speed. In winter, use slightly warmer water or extend bulk fermentation time.
When adding salt, pinch it evenly throughout the dough to ensure even distribution.
The egg wash helps the seasonings stick, but don’t go overboard with the salt in the topping mix – remember, a little goes a long way!
For Those “Oh No” Moments
Problem: Dough is too sticky
Solution: Reduce hydration by 20g in your next batch, or use slightly more flour in handling. Don’t add flour during mixing unless absolutely necessary.
Problem: Dense crumb
Solution: Check your starter’s activity and ensure bulk fermentation is adequate. Look for good signs of fermentation before shaping.
Problem: Toppings falling off
Solution: Make sure your egg wash covers the entire surface, and gently press the toppings into the dough before baking.
Problem: Burnt toppings
Solution: Lower your oven temperature by 25°F and cover with foil if needed during the final 10 minutes of baking.
Let’s Customize Your Bagel Bread!
Base Variations
Add 50g of rye flour (reduce bread flour accordingly) for earthier flavor
Incorporate 2 tablespoons of honey for subtle sweetness
Add 2 tablespoons of butter instead of olive oil for richness
Alternative Toppings
Mediterranean Mix: Dried oregano, thyme, and crushed red pepper
Spicy Version: Add Korean red pepper flakes to the everything mix
Cheese Lovers: Add grated parmesan to the traditional mix
Seeds Galore: Add fennel and caraway seeds
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
How to Serve
Classic Toast: Slice thick, toast until golden, and spread with salted butter
Ultimate Sandwich Base:
Smoked turkey with avocado
Tuna salad with microgreens
Grilled vegetables with hummus
Breakfast Star:
Top with soft-scrambled eggs and chives
Create an elevated avocado toast
Use for fancy egg sandwiches
Soup Companion:
Tear into chunks for French onion soup
Serve alongside tomato bisque
Perfect for dipping in creamy chowders
Storing
Store at room temperature in a bread bag or wrapped in cloth for 2-3 days
Freeze sliced for up to 3 months
Refresh day-old bread in a 350°F oven for 5-10 minutes
Making Ahead
You can prepare the everything bagel seasoning mix in bulk and store it in an airtight container for future loaves. The dough can also be cold-proofed for up to 36 hours, allowing flexible baking timing.
A Sourdough Bread That Has It All
This recipe combines two beloved bread traditions into something uniquely delicious.
Don’t be afraid to experiment with the seasonings or timing to find your perfect loaf. The more you make sourdough, the better you’ll understand it.
Don’t forget to share your creations – this bread is too good to keep to yourself.
