No-knead Everything Bagel Sourdough Bread THM E

Here is a tasty No-knead Everything Bagel Sourdough bread that tastes just like New York Style Bagels without all the work of making bagels. I love the pop of flavor this bread gives with the crunchy topping.

No-knead breads are easy to mix together using a spatula and they are one of my favorites. No mixer bowl to wash! Yay!! After mixing the dough is allowed to ferment at room temperature for 5-7 hours depending when and how you want to bake the loaf. There are two ways of baking described in the recipe instructions.

No-knead Everything Bagel Sourdough Bread THM E

  • 1 1/2 cups water
  • 1 1/4 cups active/fed sourdough starter
  • 2 3/4 – 3 cups White Whole Wheat Flour
  • 3 tablespoons vital wheat gluten
  • 3 tablespoons Everything Bagel Seasoning
  • In a large mixing bowl: stir water, starter, 2 1/2 cups White Whole Wheat Flour and vital wheat gluten together until well combined. You will have a rough, sticky dough. Stir well. Add remaining flour if needed. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Press the dough out in a large rectangle. Sprinkle with 1 tablespoon Everything Bagel Seasoning. Fold dough in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Lay the loaf on parchment paper. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices

To have a successful baking day you do need a mature starter. If you make a starter you will need to feed it for at least 3-4 weeks before you will be able to have a successful baking day. Trust me I have learned from experience. My Bernese Mountain Dogs loved those first, super, dense, flat loaves. If you would like I do send small jars of sourdough starter by request. I do ask that you cover the cost of packing/shipping.

Here are a few tips I have learned in my sourdough journey.

A bit of white flour is allowed in a loaf of bread. The bread will still be THM approved as an E. I choose to use King Arthur Bread Flour in my starter. This white flour will be fermented for 20+ hours until I bake the bread. That is reason I have chosen to use it in the starter. In the dough I use all whole grain white wheat flour.

I receive many questions about why I use vital wheat gluten . Here is the reason I add vital wheat gluten—whole grain flour is much harder to develop the gluten that is what causes dense solid loaves. Gluten is the structure that traps gases cause the loaf to rise. By adding vital wheat gluten you will have adequate gluten to trap the gases cause your loaves to rise the way they are supposed to.

Whole grain flour takes longer to absorb moisture than white flour. That makes it so easy to get your bread dough too stiff. If your bread dough seems stiff — every time you do a set of stretch and folds, dip your hands in water. This added moisture will help to loosen the dough.

Here is a video showing how to do the stretch and fold method of kneading bread. This is a very easy way to develop the gluten without a lot of hard work. I will dip my hands in cold water before I start the stretching….that keeps the dough from sticking.

This video shows how to shape a loaf of bread. When you shape it correctly you will get a wonderful oven spring.

If you would like helpful tips on taking care of your starter; this article may be of interest to you…Sourdough Starter.

This article explains what flours can be used and why they are used in sourdough bread. 

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I love the spatulas to mix my sourdough starter and no-knead bread dough..

I love my Princess House Fantasia Bowls with lids to use when making sourdough bread. Also, after using many kinds of knives, I am sold on the Princess House serrated bread knife. It is awesome!! My friend Kirsten is a great person to contact for Princess House. www.princesshouse.com/Kbrubaker

Amazon 

Romertopf Clay Baker

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

Trim Healthy Mama Store

No-knead Everything Bagel Seasoning Sourdough Bread THM E, DF, SF

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 44 minutes
Servings 8
Author Glenda Groff

Ingredients

  • 1 1/2 cups water
  • 1 1/4 cups active/fed sourdough starter
  • 2 3/4 – 3 cups White Whole Wheat Flour
  • 3 tablespoons vital wheat gluten
  • 3 tablespoons Everything Bagel Seasoning

Instructions

  1. In a large mixing bowl: stir water, starter, 2 1/2 cups White Whole Wheat Flour and vital wheat gluten together until well combined. You will have a rough, sticky dough. Stir well. Add remaining flour if needed. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Press the dough out in a large rectangle. Sprinkle with 1 tablespoon Everything Bagel Seasoning. Fold dough in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Lay the loaf on parchment paper. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

We have received our newest printing of our cookbook. It has been revised and the sourdough chapters updated.

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4 thoughts on “No-knead Everything Bagel Sourdough Bread THM E

  1. I am interested in your cookbook, but would like to know if I can replace the flours in your recipes with freshly ground flours? Thank you

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