Mini Everything Seasoning Sourdough Loaves Recipe

Jump To Recipe
Avatar Author's default profile picture
Annette November 13, 2020

How To Make Mini Everything Seasoning Sourdough Loaves

Coated in homemade everything seasoning, this sourdough recipe is perfect for sharing! These mini loaves will remind you of the famous NY-style bagels.

Preparation: 20 minutes
Cooking: 18 hours
Total: 18 hours 20 minutes

Serves:

Ingredients

For Dough:

  • cupswaterplus more for folding
  • 2tspsolive oil
  • 2tspmaple syrup
  • ½cupmature active sourdough starter
  • 3cupsbread flour
  • cupwhite whole wheat flour
  • 1tbspkosher saltplus 1 1/2 teaspoons
  • 1 tbspdried minced onionplus 1 1/2 teaspoons
  • 2tspsdried minced garlic

For Everything Seasoning Mix

  • cupsesame seeds
  • cuppoppy seeds
  • 1tbspfennel seedswhole
  • 1tspcaraway seedswhole
  • 1tspred pepper flakes
  • 1tspcoarse salt

Instructions

Dough:

  1. Add the water, olive oil, maple syrup, and sourdough starter to a medium bowl. Use clean hands or a rubber spatula to stir until the starter is dissolved.

  2. Add the bread flour, white whole wheat flour, salt, dried onion, and dried garlic and mix with your hands until there are no dry spots. Continue to vigorously mix for 3 to 4 more minutes, until cohesive.

  3. Set a bowl of water nearby. Dip your hand in the water to prevent sticking. Use your wet hand to stretch the dough from the edge of the bowl upwards, then fold toward the center. Repeat a total of 8 to 10 times, rotating the bowl slightly after each fold.

  4. After the folds, carefully lift the dough up, flip it over, place it back in the bowl, and tuck the edges underneath. Scrape down the edges of the bowl, then cover with the kitchen towel and let rest in a warm place for 45 minutes.

  5. Repeat the stretching and folding process 2 more times, waiting 45 minutes after each folding session before beginning again. After finishing the folds, let the dough rest at room temperature for 2½ hours. You should see signs of fermentation in the form of an increase in volume and a soft, pillowy feel to the dough.

  6. Cover the bowl and place the dough in the refrigerator for 12 to 18 hours.

Everything Seasoning Mix:

  1. Combine the sesame seeds, poppy seeds, fennel seeds, caraway seeds, red pepper flakes, and coarse salt in a wide, shallow bowl. Mix until evenly distributed.

Sourdough Mini Loaves:

  1. After the dough has rested overnight, lightly flour a work surface. Carefully turn the dough out on the surface and arrange into a rough rectangle, being careful not to flatten the dough and lose the trapped gas. Cut into 4 equal pieces.

  2. Use floured hands to shape each piece of dough by folding the top two corners toward the center, then rolling into a tight log. Pinch the ends closed.

  3. Place the everything seasoning mixture and a baking sheet lined with parchment paper nearby.

  4. Wet a clean kitchen towel and place on a plate. Carefully roll a dough log on the wet towel, then in the everything seasoning mix to coat entirely, then place on the baking sheet. Repeat with the remaining dough, spacing the loaves at least 2 inches apart.

  5. Let the dough proof for 1½ to 3 hours (depending on temperature), until puffed and a finger poked into the dough slowly pops back.

  6. Place a Dutch oven or a cast iron combo cooker in the oven. Preheat the oven to 500 degrees F.

  7. Once the oven is preheated, carefully remove the pan from the oven.

  8. Use a bread lame, razor blade, or sharp knife to score the top of 2 of the dough logs to allow steam to escape while baking. Use a spatula to carefully transfer the scored mini loaves to the hot pan. Cover and return to the oven.

  9. Bake for 15 minutes, then uncover, reduce the oven temperature to 475 degrees F, and bake for another 15 to 20 minutes, until amber brown.

  10. Increase the oven temperature to 500 degrees F and repeat the process with the remaining 2 loaves.

  11. Transfer the loaves to a wire rack and let cool completely before slicing.

  12. Enjoy!

Recipe Notes

 

If you don’t have a Dutch oven or a combo cooker, preheat the oven to 450 degrees F. Score all 4 loaves, then bake on the baking sheet for 30–35 minutes, until golden brown.

 

Nutrition

  • Calories: 623.07kcal
  • Fat: 15.72g
  • Saturated Fat: 2.05g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.99g
  • Polyunsaturated Fat: 7.27g
  • Carbohydrates: 102.05g
  • Fiber: 9.44g
  • Sugar: 3.49g
  • Protein: 20.21g
  • Sodium: 601.91mg
  • Calcium: 342.48mg
  • Potassium: 383.56mg
  • Iron: 8.74mg
  • Vitamin A: 2.75µg
  • Vitamin C: 1.77mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Breads & Doughs Recipes

New York Rye Bread Recipe
Breads & Doughs

New York Rye Bread

Make a traditional New York Rye Bread with our tasty…
Total 3 hrs 5 mins
Breads & Doughs

Buttermilk-Herb Bread

Have a savory and umami-filled breakfast with this herb bread…
Total 4 hrs 20 mins
Breads & Doughs

Cornbread

A fluffy and buttery cornbread is just what you need…
Total 40 mins
Breads & Doughs

German Rye Bread

Every slice of this low-fat German rye bread brims with…
Total 3 hrs 15 mins
Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to