Baking Great Bread at HomeAll the Flavor of Your Favorite Bagel in a Crusty Boule
IntermediateEverything BagelSourdough
by Henry Hunter Jr.
Seeds inside, seeds outside, flavor everywhere.
Rise Time
10-14 hours
Bake Time
45-50 minutes
Yield
approximately 900g
Perfection is not required
"Seeds inside, seeds outside, flavor everywhere."— Henry Hunter Jr.
Authentic Bread Flavor
I've always loved everything bagels. That combination of toasted sesame, poppy seeds, dried onion, garlic, and salt is one of the best flavor profiles in bread. So I thought, why not put that into a sourdough boule?
Equipment Needed
Ingredients
Final Dough
Seed Mix
Pro Tip
Your starter should be bubbly, domed, and pass the float test. If it's not at peak, wait until it is or build a levain instead.
Day 1
Prepare the Seed Mix
Toast the sesame seeds and combine your seed mix while your is at peak.
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Toast sesame seeds
In a dry skillet over medium heat, toast sesame seeds until golden and fragrant, 3-4 minutes. Stir frequently to prevent burning.
Cool
Transfer to a plate and let cool completely.
Combine
Mix toasted sesame seeds, poppy seeds, and everything bagel seasoning in a small bowl.
Divide
Separate into two equal portions. One for folding into the dough, one for coating the outside.
Pro Tip
Don't toast the poppy seeds. They burn easily and turn bitter.
Day 1
Mix the Dough
Combine your peak with flour and water.
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Combine water and starter
In a large bowl, add 375g room temperature water and 100g active starter. Mix with your hand until the starter is mostly dissolved.
Add flour
Add 450g bread flour and 50g whole wheat flour.
Mix
Stir with your hand or a dough whisk until a shaggy dough forms with no dry spots.
Cover
Place a damp towel or plastic wrap over the bowl.
Day 1
Autolyse
Let the flour fully before adding salt.
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Rest
Let the dough sit covered for 30-45 minutes.
30-45 minutes
Autolyse rest for gluten development
Pro Tip
This rest makes the dough easier to work with and improves gluten development.
Precise Timers
Use these interactive timers to track your stages.
Autolyse
Day 1
Add Salt
Incorporate salt and begin building dough strength.
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Sprinkle salt
Add 10g salt over the dough.
Dimple and fold
Use wet fingers to dimple the salt into the dough, then fold the dough over itself several times.
Pinch and squeeze
Pinch through the dough to distribute the salt evenly.
Cover
Let rest 30 minutes.
30 minutes
Rest after salt incorporation
Precise Timers
Use these interactive timers to track your stages.
Rest
Day 1
Stretch and Fold with Seeds
Build dough strength through s and incorporate seeds.
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First fold
With wet hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat until you've gone around the entire dough. Cover and rest 30 minutes.
Second fold with seeds
Perform another set of stretch and folds. After completing the folds, sprinkle half of your seed mix over the dough. Fold the dough over the seeds 2-3 times to distribute evenly. Cover and rest 30 minutes.
Third fold
Perform one more set of folds to build strength. Cover and rest 30 minutes.
Fourth fold (if needed)
If the dough still feels slack, do one more set. Otherwise, let it rest.
Bulk fermentation
Let the dough continue to ferment at room temperature until increased by about 50%, with visible bubbles and a domed surface. This may take 1-2 more hours depending on your kitchen temperature.
30 minutes
Rest between each fold
Pro Tip
Add the seeds after the first fold so gluten has a chance to develop first. Adding them too early interferes with structure.
Precise Timers
Use these interactive timers to track your stages.
First Rest
Second Rest
Third Rest
Fourth Rest
Day 1
Pre-Shape
Gently shape the dough before the final form.
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Turn out
Gently transfer the dough onto a lightly floured surface.
Pre-shape
Using a and your hand, shape the dough into a loose round. Don't worry about tight tension yet.
Bench rest
Let the dough rest uncovered for 20-30 minutes.
20-30 minutes
Bench rest before final shaping
Precise Timers
Use these interactive timers to track your stages.
Bench Rest
Day 1
Final Shape and Coat with Seeds
Create surface tension and coat with the remaining seed mix.
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Prepare coating station
Spread the remaining seed mix on a plate or sheet pan. Have a spray bottle of water ready.
Shape
Flip the dough so the floured top is now on the bottom. Fold the edges toward the center, then flip seam-side down. Cup your hands around the dough and drag it toward you on an unfloured surface to create surface tension.
Mist
Lightly spray the top and sides of the shaped dough with water.
Coat
Carefully lift the dough and press the misted top into the seed mix, coating generously.
Transfer to banneton
Place the dough seed-side down (seam-side up) into a floured .
Pro Tip
The seeds will end up on top when you flip the dough out for baking. Press firmly so they stick.
Day 1 to Day 2
Cold Retard
Slow fermentation in the refrigerator develops flavor and fits your schedule.
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Cover
Place the banneton in a plastic bag or cover tightly with plastic wrap.
Refrigerate
Place in the refrigerator for 6-8 hours or overnight.
6-8 hours
Cold retard for flavor development
Pro Tip
You can push this to 12-14 hours if needed. Check that it's not overproofed before baking. The poke test should spring back slowly.
Day 2 (Bake Day)
Preheat
Get your screaming hot for maximum .
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Preheat oven
Place Dutch oven with lid inside and heat to 500°F (260°C) for at least 45 minutes to 1 hour.
Precise Timers
Use these interactive timers to track your stages.
Preheat
Day 2
Cool
Let the set before slicing.
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Transfer
Remove bread from Dutch oven and place on a wire cooling rack.
Wait
Let cool completely, at least 1 hour.
1 hour
Cooling time for crumb to set
Pro Tip
Listen for the crackling as it cools. That's the sound of a great crust.
Precise Timers
Use these interactive timers to track your stages.
Cool
Shaping
Shaping Options
Choose your preferred shape for this seeded loaf.
Boule (Round)
RecommendedClick each step to mark complete
Flip
After bench rest, flip the dough smooth-side down.
Fold
Fold the edges toward the center like an envelope.
Flip again
Flip seam-side down.
Create tension
Cup your hands around the dough and drag toward you on an unfloured surface to create tension.
Coat and transfer
Mist, coat with seeds, place seam-side up in a floured banneton.
Bâtard (Oval)
Click each step to mark complete
Flip
After bench rest, flip the dough smooth-side down.
Fold like a letter
Fold the top third down and the bottom third up, like a letter.
Seal
Seal the seam with the heel of your hand.
Taper
Roll gently to taper the ends.
Coat and transfer
Mist, coat with seeds, place seam-side up in an oval banneton.
Proof Test: Gently poke the dough with a floured finger. If it springs back slowly and leaves a slight indent, it's ready. Springs back fast means it needs more time. Doesn't spring back at all means it's overproofed.
The Final Step
Baking Methods
High heat and steam are essential for that crackling crust.
Equipment: Dutch oven with lid, parchment paper
Preheat
Preheat Dutch oven for 45-60 minutes at 500°F.
Bake covered
Bake covered 20 minutes at 500°F.
Finish uncovered
Uncover, reduce to 450°F, bake 25-30 minutes more until deep golden brown.
Nutrition Facts
Per 1 slice (75g) • 12 slices servings per recipe
* Values are estimates based on standard ingredients
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
Temperature is the invisible ingredient. I use the Goldie and DoughBed from SourHouse to keep my starter and dough at the perfect temperature, every time.
SourHouse Temperature Control Products
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