Ingredients
Scale
- 400g bread flour
- 100g whole wheat flour
- 350g water (80°F/27°C)
- 150g active sourdough starter
- 12g salt
- 2 tablespoons olive oil
Everything Bagel Topping
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 2 tablespoons dried minced garlic
- 2 tablespoons dried minced onion
- 1 tablespoon coarse sea salt
- 1 egg white
Instructions
- Mix flours and water. Rest 30 minutes.
- Add starter and salt. Mix thoroughly.
- Perform 4 sets of stretch and folds over 2 hours.
- Bulk ferment 4-6 hours until 50% increased.
- Shape and cold proof 8-12 hours.
- Preheat oven to 450°F with Dutch oven inside.
- Apply egg wash and everything bagel seasoning.
- Bake covered 20 minutes, uncovered 20-25 minutes.
Notes
- Use bread flour for best gluten development and chewier texture
- Water temperature of 80°F helps achieve optimal fermentation
- Cold proof can extend to 36 hours if needed
- Dutch oven creates optimal steam for crust development
- Score dough 1/4 inch deep for proper expansion
- Internal temperature should reach 205°F when done
- Cool completely (2 hours minimum) before slicing
- Halve the topping recipe if you prefer a lighter coating
- Prep Time: 30 mins
- Cook Time: 40-45 mins
- Category: bread
Nutrition
- Serving Size: 1 slice
- Calories: 215 kcal
- Fat: 3 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 7 g