Everything bagel seasoning has a way of making anything taste better, and sourdough bread is no exception. I started folding it into my kefir sourdough dough after getting tired of seasoning falling off the top of my loaves, and it turned out to be one of the best decisions I have made in my kitchen. Now every single slice is packed with that bold garlic, onion, and sesame flavor, not just the crust.
This everything bagel kefir sourdough bread has quickly become one of my most requested loaves. The kefir gives the dough a soft tang that plays beautifully against the salty, savory seasoning, and the long fermentation builds a chewy, open crumb that holds up perfectly to cream cheese or a thick slice of tomato. If you love everything bagels, this loaf might just become your new favorite way to eat them.
Why This Recipe Works
- Kefir adds gentle tang. The natural sourness in kefir works beautifully with the bold, savory everything bagel flavor.
- Seasoning in every bite. Folding the seasoning into the dough, not just sprinkling it on top, means every slice is packed with flavor.
- Naturally fermented. No commercial yeast, just a slow rise that builds real sourdough flavor and a chewy, open crumb.
- Endlessly versatile. Perfect for breakfast with cream cheese, as a sandwich base, or simply toasted with butter.
Basic Equipment You’ll Need
- Kitchen scale – for accurate flour, kefir, and water measurements
- Large mixing bowl – for mixing and bulk fermentation
- Dutch oven – traps steam for a crisp, golden crust
- Banneton or bowl lined with a towel – holds the loaf’s shape while it rests
- Bench scraper – helps handle and shape the dough
- Lame or sharp razor blade – for scoring the top of the loaf
- Parchment paper – makes it easy to lower the dough into the hot Dutch oven
- Wire cooling rack – lets air flow under the loaf as it cools
Everything Bagel Kefir Sourdough Bread
Ingredients
Equipment
Method
- Mix the dough: In a large bowl, whisk 150 grams plain whole milk kefir, 200 grams water, and 100 grams active sourdough starter together. Add 500 grams bread flour. Mix until no dry flour remains. Cover and rest 30 minutes (autolyse).
- Add salt: Sprinkle 8 grams fine sea salt over the dough. Pinch and fold until fully worked in. Cover and rest 30 minutes.
- Stretch and fold: Do 2 sets of stretch and folds, 60 minutes apart.
- Add everything bagel seasoning: Toss 25 grams everything bagel seasoning, plus extra for topping in 1 tablespoons extra flour for tossing seasoning. Press the dough into a rectangle, scatter on the seasoning, then fold and do one more stretch and fold to distribute evenly.
- Bulk ferment: Cover the dough and let it rise at room temperature until it grows by about 50%. This takes 4 to 270 minutes,depending on how warm your kitchen is.
- Shape and top the loaf: Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Mist the top lightly with water and press extra everything bagel seasoning onto the surface. Place seam-side up in a floured banneton or bowl lined with a towel.
- Cold retard overnight: Cover the banneton and place it in the fridge for 8 to 480 minutes. This builds flavor and makes the dough easier to score.
- Preheat and score: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Turn the cold dough onto parchment paper. Score the top with a single deep slash so the seasoning stays in place.
- Bake: Place the dough into the hot Dutch oven with the lid on. Bake 45 minutes covered, then remove the lid and bake 20 to 25 minutes more, until deep golden brown.
- Cool completely: Move the loaf to a wire rack. Let it cool for at least 60 minutes before slicing. Cutting too early makes the inside gummy.
Notes
Recipe Details
Why Use Kefir Instead of Water
Kefir adds moisture and a soft tang that plain water cannot. It works alongside your sourdough starter, not in place of it — the starter is still what makes the bread rise. Use plain, unsweetened whole milk kefir for the best flavor balance with the savory seasoning.
Choosing Your Everything Bagel Seasoning
Store-bought everything bagel seasoning works great and saves time, but you can also make your own with sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt. Since the seasoning already contains salt, this recipe uses slightly less added salt than a typical loaf.
Why the Dough Rests So Long
Sourdough relies on wild yeast in your starter, which works much slower than store-bought yeast. This slow rise, combined with the natural tang from the kefir, is what gives this bread its bold, savory flavor. Do not rush the process, even on a warm day.
Storing Your Loaf
- Room temperature: Keep in a paper bag or bread box for up to 2 days.
- Fridge: Wrap tightly and store up to 1 week, though the crust will soften.
- Freezer: Slice first, then freeze in a sealed bag for up to 3 months. Toast slices straight from frozen.
Ways to Serve It
This loaf is made for cream cheese. Spread a thick layer on a warm slice, or use it as the base for a bagel-style breakfast sandwich with eggs and smoked salmon. It also makes an excellent grilled cheese or BLT.
Recipe Notes
- Use plain, unsweetened whole milk kefir for the best flavor balance with the savory seasoning.
- Since everything bagel seasoning contains salt, this recipe uses less added salt than a typical loaf. Taste your seasoning blend and adjust if needed.
- Press extra seasoning onto the shaped loaf right before the cold retard for a bold, crunchy crust.
- Make sure your sourdough starter is active and bubbly before you begin. It should double in size within 4 to 6 hours of feeding.
- Score with a single deep slash rather than a decorative pattern, since intricate scoring can cause the seasoning to fall off.
- Let the loaf cool for at least 1 hour before slicing so the inside doesn’t turn gummy.
Nutrition Facts
Per slice (based on 12 slices per loaf). Values are estimates.
| Nutrient | Amount |
|---|---|
| Calories | 188 kcal |
| Carbohydrates | 33 g |
| Protein | 6 g |
| Fat | 3 g |
| Saturated Fat | 0.5 g |
| Fiber | 1.5 g |
| Sugar | 1 g |
| Sodium | 340 mg |
More Sourdough Recipes to Try
If you enjoyed this loaf, keep the sourdough baking going with these flavor variations:
- Blueberry Lemon Sourdough Bread
- Cinnamon Raisin Sourdough Bread
- Jalapeño Cheddar Kefir Sourdough Bread
- Chocolate Chip Kefir Sourdough Bread
- Cranberry Walnut Kefir Sourdough Bread
- Garlic Herb Kefir Sourdough Bread
You may also like our Sourdough Kefir Bread recipe, and our guide on What Is Kefir? to learn more about the health benefits behind the tang in this loaf.
Frequently Asked Questions
Can I make my own everything bagel seasoning?
Yes. Combine equal parts white sesame seeds, black sesame seeds, poppy seeds, dried minced garlic, and dried minced onion, plus a pinch of flaky salt.
Why did some of my seasoning fall off during baking?
This is normal, especially with detailed scoring patterns. A single deep slash helps keep more seasoning in place, and folding seasoning into the dough itself ensures flavor even if some topping falls away.
Can I use plain yogurt instead of kefir in this recipe?
Kefir is thinner than yogurt and gives the dough a different hydration level and flavor. If you only have yogurt, thin it with a little water first, though the tang will be milder.
Do I need a Dutch oven to bake this bread?
A Dutch oven traps steam and gives the best crust, but you can also bake on a hot baking sheet with a pan of water in the oven to create steam.
Why is my sourdough bread dense instead of airy?
Dense bread is often a sign of an underfed or weak starter, or not enough bulk fermentation time. Make sure your starter doubles in size before you start, and let the dough rise until it looks puffy and full of air pockets.
How do I know when bulk fermentation is done?
The dough should look about 50% bigger, feel light and jiggly when you shake the bowl, and show small bubbles on the surface. Watch the dough, not the clock, since timing changes with kitchen temperature.
Hi, I’m Natalia Smith, a kefir enthusiast and content writer dedicated to making fermented dairy approachable and enjoyable. My journey with kefir began in my own kitchen, experimenting with recipes and sharing the health benefits I discovered. Through hands-on experience and continuous learning, I aim to provide clear, trustworthy information that helps others embrace the goodness of kefir in their daily lives.