Everything Bagel Sourdough!

My love for Everything Bagel Sourdough knows no bounds, but lately, I've been experimenting even more with my sourdough journey! The beauty of homemade sourdough, especially in bagel form, is how incredibly versatile it is. Beyond the classic 'Everything But The Bagel' seasoning, there's a whole world of possibilities to explore. When it comes to sourdough bagel flavors, the sky's the limit! While the everything bagel seasoning is a personal favorite for its garlicky, oniony, poppy seed, and sesame seed goodness, I’ve also tried incorporating other savory bagel toppings directly into the dough or as a crust. Think sun-dried tomatoes and basil for an Italian twist, or sharp cheddar and jalapeños for a spicy kick. These 'best inclusions for sourdough' really elevate the experience and allow for endless customization. Don't be afraid to get creative with your additions! One question I often get is about the boiling step – 'boil bagels in baking soda or honey?' I’ve found that a short boil in water with a touch of baking soda gives that signature chewy crust and helps develop a beautiful golden-brown color during baking. As for fermentation, if you're wondering 'can you cold proof sourdough bagels?', the answer is a resounding yes! Cold proofing in the fridge overnight not only deepens the sourdough flavor but also makes shaping and handling the dough much easier the next morning. For those who prefer a less hands-on approach, while a dedicated 'breadmaker sourdough recipe' for bagels can be tricky, you can often use a bread machine for the dough-making phase before shaping and boiling manually. For my friends looking for 'vegan bagels' or 'whole grain bagels', sourdough is a fantastic base. To make a sourdough bagel vegan, simply ensure your recipe doesn't call for any dairy or eggs (most traditional sourdough bagel recipes are already vegan-friendly, relying on water, flour, salt, and starter). For 'whole grain bagels', substituting a portion of white bread flour with whole wheat flour or even rye flour adds a wonderful depth of flavor and nutritional value. Just remember that whole grain flours absorb more liquid, so you might need to adjust your hydration slightly to achieve the right dough consistency. While I adore 'everything bagel sourdough', it's fun to explore 'best bagel combos'. Sometimes I'll whip up a batch of plain sourdough bagels and then get creative with cream cheese spreads – chive cream cheese, smoked salmon cream cheese, or even a sweet cranberry pecan blend. Or, for a truly unique experience, consider 'what else to put everything bagel seasoning on' – it's not just for bagels! Try sprinkling it on avocado toast, roasted vegetables, or even scrambled eggs for an instant flavor boost. The versatility of 'adding everything bagel seasoning to sourdough' doesn't stop at just the dough. Making sourdough bagels, whether it's the classic 'everything bagel sourdough bread' or a new experimental flavor, is such a rewarding process. The active sourdough cultures create a depth of flavor that's hard to beat, making every batch a delicious adventure. Happy baking!