I absolutely love sourdough bread, but I’ve been struggling to create an everyday sandwich bread and I’ve finally done it. This sourdough bagel bread is the perfect everyday sourdough sandwich bread and it is absolutely fantastic!
This sourdough bagel bread started out as an English muffin toasting bread. I added the sourdough and the bagel toppings to make it perfect for us.
The first time I made this bread, it wasn’t perfect. It was too crumbly. So I adjusted the ingredients a bit and each loaf was more delicious than the last. The third loaf, to which I added sesame topping, was the perfect texture!
Now, we double the recipe and do one loaf with sesame seeds and the other with everything bagel topping (sesame seeds, garlic, onion and poppy seeds). Both loaves are so yummy. We like to keep one with just sesame for pb&js and the other for bagel toast and other sandwiches.
Our favorite way to enjoy this bread is the simplest. Just a slather of butter or cream cheese on a fresh slice of bagel bread. But it’s also incredible as peanut butter and jelly, caprese (mozzarella, basil, tomato and balsamic) sandwiches and Mr. Meaty loves it for his Italian sandwiches. So yummy for just about anything you can dream up!
I think I’ve now made this bread loaf about a dozen times and it’s still a favorite, so it’s here to stay. I couldn’t be more pleased with how the texture holds up and the taste is absolutely fantastic. Plus, for Goose and I, the sourdough makes it possible for us to eat the wheat without headaches or tummy aches. Win! It’s the perfect bread all around.
I hope you love this bread as much as we do!
Sourdough Bagel Bread
Ingredients
231g flour or gluten-free flour
260g sourdough starter
1 tablespoon (14g) sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 1/2 teaspoons instant yeast
162g milk
2 tablespoons olive oil
cornmeal, to sprinkle in pan
sesame seeds or everything bagel topping, to top
Method
Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl, or the bowl of a stand mixer.
Add sourdough starter.
Combine the milk and oil in a small pan and heat to between 120°F and 130°F.
Pour the hot liquid over the dry ingredients in the mixing bowl.
Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft. It will not make a ball. It will look more like a very thick batter.
Grease a 9×5 loaf pan, and sprinkle the bottom with cornmeal.
Pour the soft dough into the pan, leveling it in the pan as much as possible.
Cover the pan, and let the dough rise for about an hour. It should be just below the rim of the pan. In summer, I do this on the counter. In winter, I turn my oven on and let it get to 100 degrees Fahrenheit, turn it off, and then put the pan(s) in the oven to let the dough rise.
Preheat the oven to 400 degrees Fahrenheit.
Remove the cover, add sesame or everything bagel topping, and bake the bread for 22 to 25 minutes, until golden brown and its interior temperature is 190°F.
Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.
Let the bread cool completely before slicing. This may take a couple of hours. You can do this!
Serve.
Love sourdough? Try these sourdough treats: sourdough drop biscuits, sourdough crackers, sourdough bagels, sourdough pockets, and sourdough pancakes.
Sourdough Bagel Bread
I've finally created an everyday sandwich bread. This sourdough bagel bread is the perfect everyday sourdough sandwich bread and it is absolutely fantastic!
Ingredients
- 231g flour or gluten-free flour
- 260g sourdough starter
- 1 tablespoon (14g) sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons instant yeast
- 162g milk
- 2 tablespoons olive oil
- cornmeal, to sprinkle in pan
- sesame seeds or everything bagel topping, to top
Instructions
- Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl, or the bowl of a stand mixer.
- Mix in sourdough starter.
- Combine the milk and oil in a small pan and heat to between 120°F and 130°F.
- Pour the hot liquid over the dry ingredients in the mixing bowl.
- Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft. It will not make a ball. It will look more like a very thick batter.
- Grease a 9x5 loaf pan, and sprinkle the bottom with cornmeal.
- Pour the soft dough into the pan, leveling it in the pan as much as possible. Cover the pan, and let the dough rise for about an hour. It should be just below the rim of the pan. In summer, I do this on the counter. In winter, I turn my oven on and let it get to 100 degrees Fahrenheit, turn it off, and then put the pan(s) in the oven to let the dough rise.
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the cover, add the sesame seed or everything bagel topping, and bake the bread for 22 to 25 minutes, until golden brown and its interior temperature is 190°F.
- Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.
- Let the bread cool completely before slicing. This may take a couple of hours. You can do this!
- Serve.
