Everything Bagel & Onion Sourdough Bread

Everything Bagel & Onion Sourdough Bread

vegan ~ plant-based ~ dairy-free ~ egg-free

Makes: 1 Loaf
Bake Time: 45 minutes (add additional time for stretch/fold and resting)
Difficulty: Easy/ Intermediate
Author/Credit: Jessica Williams/Vegan Rescue

This Everything Bagel & Onion Sourdough Bread is so delicious. The bread is infused with Everything Bagel seasoning and the Grated Onion. The onions and seasoning permeate throughout. But you will still taste the tangy sourdough, which is slightly tamed by the touch of sweetness from the honey/maple syrup. Oh my, and the outside is so perfectly crisp!

I’m definitely considering starting a ‘Sourdough Sunday’ around here, lol. I don’t know if that has ever been coined, but it should absolutely be a hashtag, if not. #sourdoughsunday I’ve been obsessed with making sourdough bread recently. And this Everything Bagel & Onion Sourdough Bread is everything!

I’ve made this bread a couple of times already. I had to adjust the bake time and the stretch and fold process. Since I’m a recipe creator, at times it really does take me a few times to get things right. I’ve had a few fails along the way.

When baking this recipe, you will definitely need to monitor the everything bagel seasoning carefully. Keep an eye out to prevent it from burning. This seasoning contains Sesame Seeds, Onion, Garlic, and Poppy Seeds. Initially, when I attempted making this recipe, I baked it for too long uncovered. So, with follow-up attempts, I increased the time covered to 30 minutes and 15 minutes uncovered. Also, another tip when baking bread, is to place a pan with water in the bottom of the oven. I used a sheet pan with a lip and filled it halfway up. This tip helps to create steam. The steam is needed to help maintain the shiny crust and a moist interior.

This Everything Bagel & Onion Sourdough Bread came out absolutely flavorful and will be in our regular rotation. Enjoy!

Check out the video for this recipe on Instagram.

Ingredients:

500g Bread Flour

11g Course Kosher Salt

120g Active Sourdough Starter

330g Water (room temperature)

30 to 40g Honey or Maple Syrup

1 Small Onion or 1/2 Medium Onion, grated

3 Tbsp Everything Bagel Seasoning

Directions:

-Place a large bowl on a scale to weigh out your ingredients. Then, add the bread flour and salt. Whisk these ingredients together to combine.

-Next, add the sourdough starter and water. Stir together to incorporate using a spatula. Then, finish combining the flour using your hands. The dough should be sticky. Scrap down the sides of the bowl.

-Grate the onion using the smallest side of the box grater.

-Cover the bowl with a clean towel and allow the dough to rest for about 4 hours total.

-During this four-hour period, after each hour, stretch and fold the dough with wet hands. This step is exactly how it sounds, pull up one side of the dough stretching it upwards, then fold it over across itself. Rotate the bowl and continue doing the stretch and fold technique about four times around.

(Note: This dough should rest for about 4 hours total. I complete the stretch and fold step about three or four times in between the resting.)

-During the first stretch and fold, add in 2 1/2 tablespoons of the Everything Bagel Seasoning and the grated onions. Reserve 1/2 a tablespoon to top. Stretch and fold to incorporate the seasoning and onions.

-After the four hours have passed and the last stretch and fold was completed. Then, lightly flour your worksurface with additional bread flour.

-Turn out the dough onto the floured surface. Grab the sides of the dough and pull to stretch out while folding over the dough onto itself. Rotate and complete this step again. The goal is to create a tight dough ball. Cover and allow the dough to rest again for about 20 minutes.

-Next, place the dough ball into a floured Banneton bowl. Note: I used the same bread flour for the bowl. Be sure to the remaining seasoning.

-Cover and refrigerate overnight, or up until you are ready to bake the next day.

-When you are ready to bake, pre-heat the oven to 450 degrees F.

-Remove the bread dough from the refrigerator. Turn out the dough from the Banneton bowl onto a piece of parchment paper. You can also choose to add the remaining seasoning during this step and press.

-Score the dough using a lame or sourdough knife blade. Then, place the bread dough with the parchment paper into a Dutch oven.

-Cover and bake for 30 minutes.

-Remove the lid and then bake for an additional 15 minutes. Check after 10 minutes to be sure your seasoning has not burned, a little browning is okay.

-Enjoy! Note: Place a pan with water in the bottom of the oven. Be sure to use a sheet pan with a lip filled halfway up with water. This will create steam needed during the bread making process.

For another Sourdough bread recipe – try this:

Super Seeds Multi-Grain Sourdough Bread!