NYC Bagel-Style Sourdough Loaf
NYC Bagel-Style Sourdough Loaf

NYC Bagel-Style Sourdough Loaf

This loaf is what happens when your favorite everything bagel and crispy sourdough team up. The dough gets a bold upgrade with classic everything bagel seasoning folded through, then chunks of cream cheese are laminated into the dough to create rich pockets that melt into the crumb. It’s chewy, savory, and slightly indulgent, perfect when toasted with a little butter or eaten warm straight from the oven. A bagel-lover’s dream, reimagined as a crusty sourdough loaf baked in the Krustic Dutch Oven.

Cultural crusts Oval
PREP TIME8 Hours +, Overnight Proofing Time
COOK TIME50-55 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL TIME8 Hours, 30 Minutes

INGREDIENTS:

  • Dough
  • 500g bread flour
  • 350g water
  • 100g active sourdough starter (fed within last 8 hours)
  • 10g sea salt flakes
  • 25g everything bagel seasoning
  • 100g cream cheese, cold and cut into small cubes

METHOD:

  1. Combine the active sourdough starter with the water and mix with a dough whisk to combine. Add flour and salt, then mix into a shaggy dough. Cover and rest for one hour.
  2. Perform a set of stretch-and-folds or coil folds. Cover and rest 1 hour. Repeat this process two more times, for a total of three folds and rests. During the second set, fold in the everything bagel seasoning.
  3. After the stretch and folds, let the dough bulk ferment at room temperature for 5-6 hours or until there are bubbles on the surface of the dough and the volume has risen approximately 70%.
  4. Tip out onto a clean surface and stretch out into a rectangle. Add the cream cheese cubes.
  5. Pre-shape: Fold in all the edges of the dough to cover the cream cheese, then form into a ball. Push and pull a few times to create surface tension, then rest for 30 minutes.
  6. Shape: Flip the dough over and pull into a rough square. Roll up tightly into a log, pinching the seam closed. Place into a well-floured banneton and rest 30 minutes,
  7. Stitch the dough to increase surface tension, pinching a piece from the top and bottom together, working your way along.
  8. Refrigerate overnight.
  9. When ready to bake, preheat your Krustic Dutch oven inside the oven at 450°F for 40 minutes to an hour.
  10. Tip the dough out onto the Silicone Transfer Mat and score a long expansion score along the long edge.
  11. Place it inside the Dutch oven and bake, covered, for 30 minutes.
  12. Remove the lid and bake a further 20-25 minutes until perfectly crisp and golden.
  13. Cool for an hour before slicing.
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GALLERY:

NOTES:

  • Bagel Seasoning: Use store-bought “everything bagel” mix or make your own out of sesame seeds, poppy seeds, garlic, onion, salt and pepper.
  • Cream Cheese: Keep it cold so it stays in chunks during lamination. Don’t over-handle after adding or it may melt into the dough too much.
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