Recipe: Sourdough Potato Bread with Everything Bagel Seasoning

My obsession with everything seasoning has taken a new turn, just in time for me to finish testing the sourdough potato bread recipe. What better way to compliment the delicate and soft interior that the potatoes provide than the salty, crunchy and toasty flavor of everything seasoning? This is another one of my "throw it all into a bowl, mix it and let it sit for a while" recipes, so you'll be thoroughly pleased at how little you really need to do here. I'm serious. Just make sure you're levain is strong and you'll have naturally leavened potato bread in no time fam!

Here Is What You Need (For The Levain Build) *cut in half if you don't need extra levain

100 grams mature sourdough starter

150 grams whole wheat flour

50 grams all purpose flour

180 grams water

Build your levain 3-4 hours before you want to mix. It is a high "inoculation" meaning it will grow pretty fast! You can use it 3-4 hours after feeding, or throw it in the fridge at this point and use when you're ready to mix.

Here Is What You Need (For The Final Mix)

1000 grams all purpose flour

30 grams olive oil *plus more to brush on top

350 grams boiled potato, mashed with skin on

350 grams levain

350 grams water

50 grams full fat yogurt OR sour cream

75 grams sugar

155 grams everything seasoning (store bought or use the following formula) *plus more for topping

10 grams salt - 75 grams sesame - 50 grams poppy - 20 grams dried onion

What You Need To Do

  1. Combine all of your ingredients into a bowl. Yep. Just throw it all in together!

  2. Mix with both hands until you have a smooth mixture with not much dry flour left. Turn onto your counter top and knead until you get a smooth dough, about 5-10 minutes.

  3. Place back into your bowl, or another oiled bowl, and let rise for 5 hours. You should notice your dough increase in size at the end of this period and be pillowy to the touch.

  4. Cover the bowl tightly and put into the fridge for a cold fermentation of 8 hours.

  5. Remove the bowl from the fridge after the cold fermentation and turn onto the counter top. Divide your dough into 150 gram pieces and shape into balls. Place on a parchment lined sheet pan, evenly spaced as shown above and proof for 3-4 hours or until springy to the touch. You may see some of them touching and this is a good thing.

  6. Brush liberally with olive oil and sprinkle with more everything bagel seasoning.

  7. Bake at 375f for 30 minutes and you're done! You have delicious, soft potato rolls ready to go!

  8. Enjoy!

Note that you can also use this dough in a tin to make a loaf with. It makes great sandwich bread either way.

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