Crispy Everything Bagel Sourdough Sandwich Loaf
A crispy, flavorful sourdough sandwich loaf topped with everything bagel seasoning, perfect for sandwiches and grilled creations. Made with simple ingredients and minimal hands-on time, this loaf delivers a satisfying crunch and chewy crumb.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 15 minutes to overnight (including fermentation and proofing)
- Yield: 1 loaf (about 12 slices) 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 100g (3.5 oz) active sourdough starter
- 500g (4 cups) all-purpose flour (can substitute half with bread flour)
- 350g (1.5 cups) lukewarm water
- 10g (2 tsp) salt
- 3 tbsp everything bagel seasoning (poppy seeds, sesame seeds, dried garlic, onion flakes, salt)
- 1 tbsp olive oil (optional)
- Optional add-ins: sunflower seeds, oats, fresh herbs like rosemary or thyme
Instructions
- Mix the dough: In a large bowl, combine 500g (4 cups) all-purpose flour with 350g (1.5 cups) lukewarm water. Stir until just blended into a shaggy mass (about 2 minutes). Cover and let rest for 30 minutes.
- Add starter and salt: Stir in 100g (3.5 oz) active sourdough starter and 10g (2 tsp) salt. Mix thoroughly, folding the dough over itself to incorporate everything evenly. Add 1 tbsp olive oil if using.
- Bulk fermentation with stretch and fold: Cover the bowl with a damp towel and ferment at room temperature (about 70°F/21°C) for 4-5 hours. Every 30 minutes for the first 2 hours, perform a gentle stretch and fold 4 times around the dough.
- Shape the loaf: Turn the dough onto a lightly floured surface. Shape into a tight loaf by folding edges into the center and rolling gently to create tension. Place seam-side up into a floured banneton or seam-side down in a greased loaf pan.
- Final proof: Cover and proof for 2-3 hours at room temperature or overnight in the refrigerator.
- Preheat oven: 45 minutes before baking, preheat oven to 475°F (245°C) with a baking stone or inverted sheet pan inside.
- Apply topping and score: Flip the proofed loaf onto parchment paper. Brush top lightly with water or olive oil. Sprinkle 3 tbsp everything bagel seasoning evenly. Score a long slash down the center about ½ inch deep.
- Bake: Slide the loaf on parchment onto the hot stone or pan. Bake 15 minutes at 475°F (245°C), then reduce temperature to 425°F (220°C) and bake another 20-25 minutes until deep golden brown and crusty.
- Cool: Remove loaf and cool completely on a wire rack before slicing.
Notes
Use a bubbly, active sourdough starter fed 4-6 hours before use. Perform stretch and folds during bulk fermentation to develop gluten. Score the dough to control expansion. Cool completely before slicing to avoid gummy crumb. Tent with foil if crust browns too fast. Create steam in oven by placing a pan of water or spritzing water after placing loaf.
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 160
- Fat: 2
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
Keywords: sourdough bread, everything bagel seasoning, sandwich loaf, homemade bread, crispy crust, chewy crumb, easy sourdough