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Everything Bagel Bread Recipe

Bake an Everything Bagel Bread Recipe loaf with a seeded, glossy crust—perfect for toast and sandwiches.

Ingredients

• 1 cup (240 g) warm water, 105–115°F (40–46°C)
• 2 1/4 teaspoons (7 g) instant or rapid-rise yeast
• 2 tablespoons (25 g) granulated sugar
• 3 cups (390 g) bread flour, plus up to 1/4 cup (30 g) extra as needed for kneading
• 1 1/2 teaspoons (9 g) fine sea salt
• 3 tablespoons (42 g) unsalted butter, melted and cooled to lukewarm
• 1 tablespoon (15 ml) neutral oil (such as canola or vegetable oil), for greasing the bowl and loaf pan
• 2 tablespoons (18 g) everything bagel seasoning, for mixing into the dough (optional but recommended)
• 1 large egg, at room temperature
• 1 tablespoon (15 ml) water, at room temperature, for egg wash
• 3 tablespoons (27 g) everything bagel seasoning, for topping the loaf
• 1–2 teaspoons (3–6 g) everything bagel seasoning, for sprinkling the pan (optional)

Instructions

Step 1: Activate the Yeast

Warm the water to a cozy 105–115°F (40–46°C) and dissolve the sugar in a clear measuring jug or small glass bowl, then sprinkle the instant yeast over the surface and give it a gentle stir. Set the vessel aside on the marble while the yeast blooms into a bubbly, fragrant foam — you’re looking for that soft yeasty aroma and a field of tiny, lively bubbles that indicate the yeast is alive and ready. If the mixture stays flat, discard and start again with fresh yeast; this small check saves time and guarantees a springy loaf.

Step 2: Enrich the Liquid and Bloom Flavors

Once the yeast is foamy, stir in the lukewarm melted butter and two tablespoons of everything bagel seasoning so the fat and seeds are evenly dispersed in the liquid. The butter should look satin and the seasoning should float and soften slightly as it hydrates — this is a concentrated moment of flavor that will be built into the dough. Transfer this seasoned liquid into the matte ceramic mixing bowl you’ll keep using through the process, ready to meet the flour.

Step 3: Combine Dry Ingredients and Form a Shaggy Dough

Whisk the bread flour and fine sea salt together in a separate bowl until the salt is distributed, then add the flour to the seasoned yeast mixture in two to three additions. Stir with a sturdy wooden spoon or dough scraper until a shaggy, slightly damp mass forms and there’s no dry flour left on the bottom of the bowl. The texture here should be rough and patchy — a promise of gluten to be developed rather than a finished surface.

Step 4: Knead to a Smooth, Elastic Ball

Turn the shaggy dough onto the Carrara marble dusted with a little flour and knead for 8–10 minutes by hand (or use your stand mixer on low). Work until the dough becomes smooth, elastic, and slightly tacky but not sticky, adding a tablespoon of flour at a time only if absolutely necessary. Shape the dough by tucking the edges under to form a tight, smooth ball that has surface tension on top, and place it briefly beside the familiar matte ceramic bowl you’ve oiled for rising — the contrast of the taut, satiny dough against the cool marble is striking.

Step 5: First Rise and Prepare the Loaf Pan

Lightly coat the same mixing bowl with neutral oil, set the dough ball inside and turn it once so every side is oiled. Cover and let it rise in a warm, draft-free spot until doubled — the dough should feel pillowy and leave a slow-springing indentation when pressed. While it rests, grease a 9×5 metal loaf pan and, if you like, line it with a parchment sling and sprinkle 1–2 teaspoons of everything bagel seasoning across the bottom for extra bottom crust texture. After the first rise, gently deflate, roll the dough into an 8×12" rectangle, then roll tightly into a log, seal the seam and ends, and set seam-side down in the prepared rectangular pan so it fills into the corners for an even bake.

Step 6: Final Rise, Egg Wash, and Everything Topping

Let the shaped loaf rise again until it’s about an inch above the rim and looks puffy. Whisk an egg with a tablespoon of water for a glossy wash and very gently brush the top and exposed sides, careful not to deflate the puff. Immediately and evenly sprinkle three tablespoons of everything bagel seasoning over the egg-washed surface, pressing only slightly so the seeds adhere without compressing the crumb. Slide the pan aside on the marble ready for baking (the oven itself is not pictured here) and admire the seeded, glossy top — the contrast between the pale dough interior pressing up against the dark, glossy seasoning is where texture and aroma promise the final loaf.

Step 7: Bake, Cool, and Serve

After the bake and a brief 10-minute rest in the pan, unmold the loaf onto a wire rack or a rectangular cutting board and allow it to cool completely so the crumb sets; when sliced with a serrated knife it should reveal a soft, slightly open crumb flecked with toasted seeds and a deeply golden, crisp crust. Serve slices plain, buttered, or toasted — the glossy, seed-studded top contrasts beautifully with the tender interior and holds up well for sandwiches or avocado toast.

Notes

• Use filtered water for cleaner yeast activation.
• Add extra flour sparingly while kneading to avoid a dry crumb.
• Press seeds lightly into the egg wash so they adhere during baking.
• Freeze sliced loaf in airtight bags for easy breakfasts.
• Reduce oven temperature by 10 F for glass or ceramic pans.