If you’re craving a loaf that combines the tangy bite of sourdough with the bold, savory punch of an everything bagel, we’ve got just the recipe for you. Our Everything Sourdough Bread brings together the best of both worlds with a crusty exterior, chewy interior, and a topping mix that’s bursting with flavor. Think poppy seeds, sesame seeds, dried garlic, and onion all baked into a single irresistible bite!
We love how this bread transforms any meal into something special whether it’s paired with a creamy spread or used for the ultimate sandwich. Its origins trace back to the classic everything bagel popularized in New York delis but we’ve reimagined it as a rustic sourdough that’s perfect for home bakers.
About Everything Sourdough Bread
Dive into the world of artisanal baking with our Everything Sourdough Bread recipe. This delightful creation merges the tangy depth of traditional sourdough with the savory punch of an everything bagel topping. We’re thrilled to guide you through crafting a loaf that boasts a crusty exterior and a chewy interior sprinkled with a medley of seeds and seasonings.
The Inspiration Behind Our Recipe
Our inspiration stems from the iconic New York deli everything bagel. We’ve reimagined this classic into a sourdough masterpiece perfect for home bakers. The blend of poppy seeds, sesame seeds, dried garlic, and dried onion creates a flavor explosion that elevates every bite. Whether enjoyed as a breakfast toast or a sandwich base, this bread brings a touch of deli magic to your kitchen.
Why Choose Everything Sourdough Bread?
We’re passionate about baking bread that’s not just delicious but also versatile. Here are some reasons why Everything Sourdough Bread stands out:
- Unique Flavor Profile: The tangy sourdough pairs beautifully with the nutty and savory everything mix.
- Texture Heaven: Experience the perfect balance of a crisp crust and a soft chewy center.
- Meal Versatility: Ideal for breakfast with cream cheese, lunch sandwiches, or as a dinner side with soup.
Nutritional Highlights
For those curious about the nutritional aspects of our Everything Sourdough Bread, we’ve compiled a quick overview based on a standard slice (approximately 50 grams):
| Nutrient | Amount per Slice |
|---|---|
| Calories | 120 |
| Total Fat | 2g |
| Carbohydrates | 22g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 200mg |
Note: Values are approximate and can vary based on specific ingredients and portion sizes.
The Joy of Baking Sourdough at Home
Baking Everything Sourdough Bread isn’t just about the end product; it’s about the journey. We cherish the process of nurturing a sourdough starter, mixing the dough, and watching it transform in the oven. As the aroma of freshly baked bread fills our home, it’s a reminder of the simple joys of homemade goodness. Stick with us as we share every step to create this flavor-packed loaf that’s sure to impress family and friends.
Ingredients for Everything Sourdough Bread
Let’s dive into the essential components that make our Everything Sourdough Bread a standout. Crafting this tangy and savory loaf requires a precise list of ingredients for both the bread and the iconic Everything Seasoning Blend.
Bread Ingredients
Gather these ingredients to create the perfect sourdough base with a crusty exterior and chewy interior:
- Active Sourdough Starter: 100 grams (fed and bubbly, about 4-6 hours after feeding)
- Bread Flour: 500 grams (high-protein for structure)
- Water: 350 grams (lukewarm at about 80°F for optimal fermentation)
- Salt: 10 grams (fine sea salt for flavor balance)
Everything Seasoning Blend
This signature mix brings the bold everything bagel flavor to our sourdough bread. Prepare this blend to generously top your loaf:
- Poppy Seeds: 2 tablespoons (for nutty crunch)
- Sesame Seeds: 2 tablespoons (toasted for deeper flavor)
- Dried Minced Garlic: 1 tablespoon (for pungent aroma)
- Dried Minced Onion: 1 tablespoon (for sweet-savory notes)
- Caraway Seeds: 1 teaspoon (optional for a subtle anise kick)
- Flaky Sea Salt: 1 teaspoon (for a finishing touch of salinity)
With these ingredients ready, we’re set to transform simple dough into an extraordinary Everything Sourdough Bread that captures the essence of a New York deli classic.
Equipment Needed
To craft our Everything Sourdough Bread, having the right tools on hand is essential for achieving that perfect crusty exterior and chewy interior. We’re excited to guide you through the must-have equipment that will make the baking process smooth and enjoyable. With these items, you’ll be well-prepared to transform your kitchen into a mini New York deli, bringing the iconic flavors of an everything bagel into a delightful sourdough loaf.
Essential Baking Tools
Let’s dive into the core equipment we rely on to create this savory masterpiece. Each piece plays a crucial role in ensuring our bread rises beautifully and develops that signature texture.
- Mixing Bowl (Large): Opt for a sturdy bowl with a capacity of at least 4 quarts to comfortably mix and hydrate your dough. We prefer glass or stainless steel for easy cleaning.
- Digital Kitchen Scale: Precision is key in sourdough baking. Use a scale to measure ingredients like bread flour and water in grams for consistent results.
- Dough Scraper: This handy tool helps us handle sticky dough and clean up surfaces. Choose a flexible plastic or metal scraper for versatility.
- Proofing Basket (Banneton): A 9-inch round or oval basket supports the dough during its final rise, giving our Everything Sourdough Bread that classic shape. Line it with a floured cloth to prevent sticking.
- Dutch Oven (5-6 Quart): Essential for trapping steam, a cast iron Dutch oven with a lid ensures a crisp crust. Preheat it in the oven for best results.
- Parchment Paper: Use this to line your Dutch oven or transfer the dough, preventing sticking and making cleanup a breeze.
- Lame or Sharp Knife: Scoring the dough before baking allows controlled expansion. A lame with a razor blade offers precision for beautiful patterns.
Additional Handy Tools
While not mandatory, these extras can elevate your baking experience and help refine the process of crafting our Everything Sourdough Bread.
- Thermometer: An instant-read thermometer lets us check if the bread’s internal temperature reaches 200-210°F, signaling it’s fully baked.
- Cooling Rack: Allow your loaf to cool evenly after baking to avoid a soggy bottom. A wire rack works perfectly for this.
- Small Brush or Spoon: Useful for evenly distributing the Everything Seasoning Blend over the dough before baking, ensuring every bite bursts with flavor.
- Measuring Spoons: Perfect for measuring out smaller quantities of seeds and seasonings for the everything topping.
Equipment Specifications
To help you choose the right tools, we’ve compiled a quick reference table with key specifications for essential equipment. This ensures you’re equipped to bake with confidence.
| Equipment | Recommended Size/Capacity | Key Feature | Why It Matters |
|---|---|---|---|
| Mixing Bowl | 4+ quarts | Non-reactive material | Prevents dough sticking and flavor transfer |
| Digital Kitchen Scale | Up to 5 kg capacity | Tare function | Ensures precise measurements |
| Proofing Basket | 9-inch diameter | Natural rattan or plastic | Shapes dough and adds texture |
| Dutch Oven | 5-6 quarts | Heat-resistant lid | Traps steam for a crusty loaf |
Make-Ahead Instructions
Preparing Everything Sourdough Bread can be a time-intensive process but we’ve got you covered with make-ahead tips to streamline your baking journey. With a little planning, we can break down the steps and fit this delightful loaf into even the busiest schedules. Let’s dive into how we can prepare components of our Everything Sourdough Bread ahead of time to ensure a stress-free baking experience while still achieving that crusty exterior and chewy interior infused with the savory Everything Seasoning Blend.
Preparing the Sourdough Starter in Advance
To kick things off, we need an active sourdough starter ready to go. If you’re not baking daily, keep your starter in the refrigerator and plan to refresh it at least 12-24 hours before mixing your dough. Here’s how we do it:
- Remove the starter from the fridge and discard about half of it to maintain a manageable volume.
- Feed it with equal parts by weight of bread flour (about 50 grams) and water (about 50 grams) to wake it up.
- Let it sit at room temperature for 6-12 hours until it doubles in size and shows bubbly activity. If it’s not ready within this window, give it another feeding and wait.
- Once active, store any unused portion back in the fridge for up to a week or use it immediately for your Everything Sourdough Bread.
Pro Tip: If you know your baking day well in advance, start this refresh process 2-3 days ahead to ensure your starter is at peak performance.
Mixing and Bulk Fermentation Planning
The dough for our Everything Sourdough Bread benefits from a long fermentation to develop its signature tangy flavor. We can mix the dough and complete the bulk fermentation up to a day before shaping. Follow these steps:
- Mix your dough as per the recipe using 500 grams bread flour, 350 grams water, 100 grams active sourdough starter, and 10 grams salt.
- Perform the bulk fermentation at room temperature for 4-6 hours or until the dough has increased by about 50% in volume. Alternatively, slow it down by placing the dough in the fridge for up to 24 hours after an initial 2-hour rise at room temp.
- If refrigerated, allow the dough to come back to room temperature for 1-2 hours before shaping to make it easier to handle.
This make-ahead option lets us spread out the workload and enhances the flavor through a slower fermentation process.
Prepping the Everything Seasoning Blend
Why not prepare the Everything Seasoning Blend days or even weeks ahead? This savory mix is a key component of our bread’s allure and stores beautifully. Here’s our quick guide:
- Combine 2 tablespoons poppy seeds, 2 tablespoons sesame seeds, 1 tablespoon dried minced garlic, 1 tablespoon dried minced onion, 1 teaspoon caraway seeds (optional), and 1 teaspoon flaky sea salt in a small jar or airtight container.
- Shake well to mix and store in a cool dry place for up to a month.
Having this blend ready means one less step on baking day and ensures we’re set to sprinkle that irresistible everything bagel flavor over our loaf.
Shaping and Cold Proofing
Shaping and proofing can also be done ahead of time with a cold proof in the refrigerator. This method not only saves time on baking day but also boosts the bread’s complex flavors. Let’s break it down:
- After bulk fermentation, shape the dough into a tight boule and place it seam-side up in a well-floured proofing basket.
- Cover with a clean kitchen towel or plastic wrap and refrigerate for 12-18 hours. This slow cold proof can be timed overnight so it’s ready to bake first thing in the morning.
- When ready to bake, preheat your Dutch oven and bake straight from the fridge—no need to bring the dough to room temperature.
Note: Don’t let the dough sit in the fridge longer than 18 hours as over-proofing can affect the final texture of your Everything Sourdough Bread.
Freezing Options for Later Baking
For ultimate flexibility, we can freeze components of our recipe. Check out these options with a handy reference table to guide us:
| Component | Preparation | Freezing Duration | Thawing/Baking Instructions |
|---|---|---|---|
| Sourdough Starter | Feed and let it peak then freeze in small portions. | Up to 3 months | Thaw in fridge overnight then refresh before use. |
| Shaped Dough | Shape after bulk fermentation then freeze in proofing basket or on a tray. | Up to 1 month | Thaw in fridge for 12 hours then proof 2-3 hours at room temp before baking. |
| Everything Seasoning Blend | Mix and store in freezer-safe container. | Up to 6 months | Use directly from freezer—no thawing needed. |
Quote to Inspire: “Baking is a labor of love and with these make-ahead tips, we’re making it easier to share that love through every slice of Everything Sourdough Bread.”
By leveraging these make-ahead strategies, we ensure that the process of crafting our Everything Sourdough Bread fits seamlessly into our lives. Whether it’s prepping the sourdough starter, mixing the seasoning blend, or timing the fermentation, we’re setting ourselves up for success with every tangy crusty bite.
Instructions for Everything Sourdough Bread
Let’s dive into the step-by-step process of crafting our Everything Sourdough Bread. With these clear instructions, we’ll guide you through creating a loaf with a crisp crust, chewy interior, and the irresistible flavors of an everything bagel.
Preparing the Starter
First, we need to ensure our sourdough starter is active and ready to leaven our bread. Feed your starter 6-12 hours before mixing the dough by combining 50 grams of starter, 50 grams of bread flour, and 50 grams of lukewarm water in a clean jar. Stir until fully incorporated and let it sit at room temperature (70-75°F) until it doubles in size and becomes bubbly. This signals that it’s at peak activity, perfect for giving our Everything Sourdough Bread its signature tang and lift.
Mixing the Dough
Let’s mix the dough for our Everything Sourdough Bread. In a large mixing bowl, combine 100 grams of active starter, 350 grams of lukewarm water, 500 grams of bread flour, and 10 grams of fine sea salt. Mix with your hands or a dough whisk until a shaggy dough forms. Ensure no dry flour remains. Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to hydrate—this step, known as autolyse, enhances texture and flavor.
Bulk Fermentation
Next, we move to Bulk Fermentation, where our dough develops strength and flavor. Place the covered bowl in a warm spot (75-80°F) for 4-6 hours. Every 30 minutes for the first 2 hours, perform a series of stretch and folds: grab one side of the dough, stretch it up, and fold it over to the center. Rotate the bowl a quarter turn and repeat until all four sides are folded. This builds gluten structure. By the end, the dough should look smoother and feel more elastic, having increased in volume by about 50-75%.
Shaping the Loaf
With bulk fermentation complete, it’s time to shape our Everything Sourdough Bread into a tight loaf. Lightly flour your work surface and gently turn the dough out. Using a dough scraper or your hands, shape it into a rough ball by tucking the edges under to create tension on the surface. Let it rest for 20 minutes. Then, perform a final shaping by flipping the dough seam-side up, pulling the edges to the center, and flipping it back seam-side down. Place the shaped dough into a well-floured proofing basket or banneton for structure during the next stage.
Final Proofing
For the Final Proofing, we let the dough rise one last time before baking. Cover the proofing basket with a damp cloth or plastic wrap to prevent drying out. Place it in the refrigerator for a cold proof of 12-16 hours (or up to 24 hours) to develop deeper flavors and a chewy texture. Alternatively, proof at room temperature for 2-3 hours if you’re short on time. The dough is ready when it feels puffy and has slightly increased in size—don’t let it overproof, or it may collapse during baking.
Baking the Bread
Preheat your oven to 500°F with a Dutch oven (including the lid) inside for at least 1 hour before baking. Carefully remove the hot Dutch oven and transfer the dough from the proofing basket onto a piece of parchment paper. Score the top of the dough with a lame or sharp knife in a cross or decorative pattern to allow controlled expansion. Lift the dough with the parchment into the Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and continue baking at 450°F for another 20-25 minutes until the crust is deep golden brown and the internal temperature reaches 205-210°F. The aroma of freshly baked Everything Sourdough Bread will fill your kitchen with warmth and anticipation.
Adding the Everything Seasoning
To crown our loaf with that iconic everything bagel flair, we add the Everything Seasoning Blend right after scoring. Prepare the blend by mixing the following in a small bowl:
| Ingredient | Amount |
|---|---|
| Poppy Seeds | 1 tablespoon |
| Sesame Seeds | 1 tablespoon |
| Dried Minced Garlic | 1 teaspoon |
| Dried Minced Onion | 1 teaspoon |
| Caraway Seeds (optional) | 1 teaspoon |
| Flaky Sea Salt | ½ teaspoon |
Lightly brush the top of the scored dough with water using a small brush or spoon to help the seasoning stick. Generously sprinkle about 2-3 tablespoons of the blend over the surface, ensuring even coverage. Bake as directed, and watch as the seeds toast to perfection, infusing the crust with a savory crunch that complements the tangy sourdough interior.
Tips for Perfect Sourdough
Crafting the ultimate Everything Sourdough Bread requires patience and attention to detail. We’re sharing our top tips to help you achieve that perfect crusty exterior, chewy interior, and iconic tangy flavor enhanced by the savory Everything Seasoning Blend. Let’s dive into the essential strategies to elevate your sourdough baking game.
Master Your Sourdough Starter
Your sourdough starter is the heart of your Everything Sourdough Bread. Ensure it’s active and bubbly before mixing your dough. Feed it 6-12 hours prior to baking with equal parts flour and water by weight. A healthy starter should double in size within 4-6 hours at room temperature (around 70°F). If it’s sluggish, give it another feeding and wait until it’s at its peak. Trust us—this step sets the foundation for a flavorful and well-risen loaf.
Perfect Your Hydration Levels
Sourdough dough hydration impacts texture and crumb. For our Everything Sourdough Bread, aim for a hydration level of about 70-75%. This means for every 100 grams of flour, use 70-75 grams of water. Too much water can make the dough sticky and hard to shape while too little can result in a dense loaf. Use a digital scale for precision and adjust slightly based on your flour’s absorption rate. Keep an eye on the dough’s feel—it should be tacky but manageable.
Timing is Everything
Sourdough baking is a slow process and timing your fermentation stages is critical. During bulk fermentation, let the dough rest in a warm spot (75-80°F) for 4-6 hours or until it increases by about 50% in volume. Don’t rush this step as it builds flavor and strength. For the final proof, a cold retard in the fridge (8-12 hours) enhances the tangy notes of your Everything Sourdough Bread. If you’re short on time, a 2-3 hour room temperature proof works but sacrifices some depth of flavor.
Nail the Shaping Technique
Shaping your loaf correctly ensures a beautiful rise and structure. After bulk fermentation, gently turn the dough onto a lightly floured surface. Fold it into a tight ball by pulling the edges to the center and flipping it seam-side down. Use a bench scraper to create tension as you drag the dough across the counter. Place it in a well-floured proofing basket seam-side up. A tight shape prevents the dough from spreading during baking and gives your Everything Sourdough Bread that iconic domed look.
Optimize Baking Conditions
Baking in a preheated Dutch oven is key to achieving a crisp crust. Preheat your oven and Dutch oven to 450°F for at least 30 minutes before baking. The enclosed environment traps steam which helps the loaf expand and develop a golden crust. Score the dough with a lame or sharp knife just before baking to control the expansion. Bake with the lid on for the first 20 minutes then remove it for the final 20-25 minutes to deepen the color and crunch.
Applying the Everything Seasoning Blend
To get that signature Everything Seasoning Blend to stick, timing and technique matter. After shaping and just before baking, lightly mist the top of your dough with water using a spray bottle. Sprinkle 1-2 tablespoons of the blend evenly over the surface and gently press it in with your fingers. This ensures the seeds and flakes adhere during baking creating that irresistible savory crust on your Everything Sourdough Bread.
Temperature and Timing Guide
To help you monitor and perfect your sourdough process, we’ve created a quick reference table for ideal temperatures and timings:
| Stage | Ideal Temperature | Timing | Notes |
|---|---|---|---|
| Starter Feeding | 70-75°F | 6-12 hours before use | Should double in size and be bubbly |
| Bulk Fermentation | 75-80°F | 4-6 hours | Look for 50% volume increase |
| Final Proof (Cold) | 38-40°F (fridge) | 8-12 hours | Enhances flavor |
| Final Proof (Room Temp) | 70-75°F | 2-3 hours | Use if short on time |
| Oven Preheat | 450°F | 30 minutes minimum | With Dutch oven inside |
| Baking (Lid On) | 450°F | 20 minutes | Traps steam for rise |
| Baking (Lid Off) | 450°F | 20-25 minutes | For crust color and crispiness |
Cool Completely for Best Results
Resist the urge to slice into your Everything Sourdough Bread right out of the oven. Let it cool on a wire rack for at least 1-2 hours. Cutting too soon releases steam and can make the crumb gummy. Patience rewards you with a perfect texture—soft and chewy inside with a crisp crust outside infused with the bold flavors of the Everything Seasoning Blend.
Serving and Storage Suggestions
We’re thrilled to share our tips on how to best enjoy and preserve the delightful flavors and textures of Everything Sourdough Bread. After investing time and love into crafting this savory loaf with its iconic Everything Seasoning Blend, let’s ensure every slice remains as fresh and delicious as the moment it came out of the oven. From pairing ideas to storage hacks, we’ve got you covered with practical advice to elevate your bread experience.
Serving Ideas for Maximum Enjoyment
Let’s dive into the best ways to serve our Everything Sourdough Bread and make every bite a memorable one. The crusty exterior and chewy interior paired with the nutty and savory notes of poppy seeds, sesame seeds, dried garlic, and onion create a versatile loaf that shines in various settings.
- Breakfast Bliss: Toast a thick slice and slather it with cream cheese for a nostalgic nod to the classic everything bagel. Add smoked salmon, capers, and a sprinkle of fresh dill for an elevated brunch treat.
- Sandwich Star: Use our bread as the base for hearty sandwiches. Layer it with deli meats, sharp cheddar, and a smear of mustard to let the Everything Seasoning Blend enhance every bite.
- Soup Companion: Pair a warm slice with a bowl of creamy tomato soup or hearty stew. Dip it in to soak up the rich flavors while enjoying the bread’s crisp crust.
- Appetizer Appeal: Slice thinly and serve with a charcuterie board. The savory topping complements cured meats, cheeses, and olives for a crowd-pleasing starter.
No matter how you serve it, the tangy depth of sourdough combined with the bold everything flavors will impress family and friends at any meal.
Storage Tips to Keep It Fresh
Preserving the freshness of our Everything Sourdough Bread ensures that every slice retains its delightful texture and flavor. Since this bread lacks preservatives, proper storage is key to extending its shelf life without compromising quality.
- Room Temperature Storage: Store the loaf in a breathable bread bag or wrap it in a clean kitchen towel. Place it in a cool dry spot away from direct sunlight. This method keeps the crust crisp and the interior soft for up to 2-3 days.
- Avoid Refrigeration: Don’t store sourdough bread in the fridge as it accelerates staling. The cold environment draws out moisture and hardens the crumb faster.
- Freezing for Longevity: For longer storage, slice the cooled loaf and freeze individual pieces in a freezer-safe bag. Label with the date and use within 3 months. Toast or reheat slices straight from the freezer to revive the crusty texture.
- Reviving Stale Bread: If the bread starts to lose its freshness, sprinkle a few drops of water on the crust and warm it in a 350°F (175°C) oven for 5-10 minutes. This trick brings back that just-baked feel.
Shelf Life Overview
To help you plan how long you can enjoy our Everything Sourdough Bread, we’ve compiled a quick reference table for storage durations under different conditions.
| Storage Method | Shelf Life | Notes |
|---|---|---|
| Room Temperature | 2-3 days | Use a bread bag or towel to maintain crust. |
| Refrigerator | Not Recommended | Causes staling and texture loss. |
| Freezer (Sliced) | Up to 3 months | Freeze in airtight bags; reheat as needed. |
Special Tip: Sharing the Love
As we always say, “Bread is best when shared!” Package a few slices of Everything Sourdough Bread in a cute paper bag with a handwritten note for a thoughtful gift. Tie it with twine and include a small jar of cream cheese or butter to make it extra special. Sharing this homemade delight spreads joy and showcases the magic of sourdough baking.
With these serving and storage suggestions, we’re confident you’ll savor every moment with our Everything Sourdough Bread. Whether you’re enjoying a fresh slice at breakfast or reviving a frozen piece weeks later, these tips ensure the iconic flavors and textures shine through every time.
Conclusion
We’re thrilled to share this journey of crafting Everything Sourdough Bread with you. It’s a rewarding experience that brings the iconic flavors of a New York deli right into our kitchens.
Let’s continue to bake with passion and share the warmth of homemade bread with loved ones. We’re confident this recipe will become a cherished staple in your home.
Drop us a comment below with your baking stories or any twists you’ve added to this loaf. We can’t wait to hear how it turns out for you!
Frequently Asked Questions
What is Everything Sourdough Bread?
Everything Sourdough Bread is a unique loaf that blends the tangy flavor of sourdough with the savory toppings of an everything bagel. It features a crusty exterior, chewy interior, and a mix of poppy seeds, sesame seeds, dried garlic, and onion. Inspired by New York deli classics, this bread is versatile for any meal.
What ingredients are needed for Everything Sourdough Bread?
You’ll need an active sourdough starter, bread flour, water, and salt for the dough. For the Everything Seasoning Blend, gather poppy seeds, sesame seeds, dried minced garlic, dried minced onion, caraway seeds (optional), and flaky sea salt.
What equipment is essential for baking this bread?
Key tools include a large mixing bowl, digital kitchen scale, dough scraper, proofing basket, Dutch oven, parchment paper, and a lame or sharp knife. Additional handy items are a thermometer, cooling rack, small brush or spoon, and measuring spoons for precision.
How can I prepare Everything Sourdough Bread ahead of time?
To save time, prepare your sourdough starter in advance, plan mixing and bulk fermentation, and make the Everything Seasoning Blend ahead. You can also shape and cold-proof the dough or freeze components for later baking, making the process more flexible.
What are the key steps to baking Everything Sourdough Bread?
Start with an active sourdough starter, mix the dough, and allow bulk fermentation. Shape the loaf, let it proof, preheat a Dutch oven, add the Everything Seasoning Blend, and bake. Cool completely before slicing for the best texture.
What are some tips for perfecting sourdough bread?
Use an active starter, maintain proper hydration, and monitor fermentation timing. Shape the dough carefully for a good rise, bake in a preheated Dutch oven, apply the seasoning blend evenly, and cool the bread fully before cutting to preserve texture.
How should I serve Everything Sourdough Bread?
Serve it with cream cheese and smoked salmon for breakfast, make hearty sandwiches, or pair it with soups and charcuterie boards. It’s also a great thoughtful gift to share with loved ones.
How do I store Everything Sourdough Bread?
Keep it at room temperature in a breathable bag for up to 2-3 days. Avoid refrigeration as it can dry out the bread. For longer storage, freeze slices and reheat to revive freshness.