Here I go into tools you need, ingredients, and step by step instructions, to make a soft, sourdough bread loaf that is flavored with everything bagel seasoning inside and out.

Plus, bonus instructions on how to shape your loaf into a festive pumpkin shape.

Let’s Dive In

Everything but the Bagel Sourdough Bread Recipe & How to Shape your Bread like a Pumpkin

Tools you need:

Stand mixer with dough hook (you can mix and knead this by hand if you wish)
Large bowl for overnight fermentation
Shaping bowl or basket, lined with a tea towel
Baking string (thick cotton string, food grade)
A large plate
Cookie sheet for baking.
Stick, half of a cinnamon stick, or bay leaf for pumpkin’s stem

Ingredients:

1 cup sourdough starter, active, ready to use
1.5 cups water
2 teaspoons salt
1 tablespoon sugar
2 teaspoons everything but the bagel seasoning
2 tablespoons olive oil
3-4 cups of flour
About a tablespoon of everything but the bagel for the toppings, set aside

Instructions:

Part One:

In your stand mixer with your dough hook, add starter, water, salt, sugar, everything but the bagel seasoning, olive oil together.
Mix until milky and well combined.
Slowly add your flour 1/2 cup at a time, until you reach a slightly sticky dough that holds its shape. The dough should be climbing the dough hook. Please use as little or as much flour as you need here.
Knead for 3-5 minutes.
Lightly oil a large bowl, and place dough in the bowl. Flip dough a few times so all sides are covered in oil.
Cover tightly and allow to sit 8-12 hours (overnight works well), in a warm place.

Part Two:

Dough should be doubled in size; deflate dough and place on a lightly floured surface.
By stretching and folding and rolling, shape your dough into a tight ball.
On a plate, place about a tablespoon of everything but the bagel seasoning.
Roll your dough in the seasonings, until the entire top portion and all the sides of the dough is covered.
Place your now seasoned dough into a bowl or basket that is lined with a floured tea towel. Place top side down (so side with everything but bagel seasoning is down).
Allow to proof for about 1 hour, in a warm place.

Part Three (Pumpkin Shaping Instructions)

Preheat oven to 400 degrees F.
Cut 4 strings about 2 feet long (longer the better).
Place 4 strings over the bottom of the proofed dough, in a crisscross pattern like you are cutting a pie or pizza, making sure they are placed evenly apart.
Place a piece of parchment paper over the strings, then place a dinner plate over the parchment paper.
Holding the proofing bowl/basket and the plate, flip the bread dough out. Parchment paper and strings should be on the bottom of the dough.
Tie the strings on top, just snug to the dough. Not too tight.
You can apply more flour on top and score the dough as you wish.
Place dough, with parchment paper, on a cookie sheet or a 9-inch cake pan or even a glass baking dish. (just something flat)
Bake for 50 minutes until 1 hour until nice and golden on top an internal temperature is 200-205 degrees F internally.
Allow to cool, cut strings off.
Place makeshift stem on top with your twig, cinnamon stick, bay leaf, dried sage, or whichever you are using. Enjoy!