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Everything Bagel No-Knead Bread Recipe

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3.8 from 55 reviews

This Everything Bagel No-Knead Bread recipe creates a flavorful, crusty loaf infused with the popular everything bagel seasoning. Using a no-knead method, the dough develops a perfect texture and crust with minimal effort and baking in a preheated Dutch oven for bakery-style results right at home.

  • Total Time: 12 hours 55 minutes
  • Yield: 1 loaf (approximately 10-12 servings)

Ingredients

Dry Ingredients

  • 3-1/4 cups bread flour or all purpose flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 2 Tbsp everything bagel seasoning, divided

Wet Ingredients

  • 1-1/2 cups warm water

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, yeast, salt, and 1 Tbsp of everything bagel seasoning until well combined.
  2. Add Water and Combine: Pour the warm water into the dry ingredients and stir with a large fork until the mixture forms a shaggy dough. It will be sticky and rough in texture.
  3. First Rise: Cover the bowl tightly with plastic wrap and optionally a towel for insulation. Let the dough rest in a warm, draft-free spot for 12-24 hours until bubbles appear on the surface, indicating fermentation.
  4. Prepare for Shaping: When ready, sprinkle flour on a large piece of parchment paper. Turn the dough out onto the parchment, trying to keep it centered.
  5. Shape the Dough: Flour your hands and sprinkle some flour over the dough, adding more if it feels too sticky. Fold the dough over itself while rotating to form a smooth ball. Flip it so the smooth side is up and shape it further into a tight ball.
  6. Second Rise: Using a sharp knife, cut an X on top of the loaf, cover loosely with plastic wrap, and let it rest for 30 minutes to rise slightly again.
  7. Preheat Dutch Oven: While the dough rests, place a Dutch oven with its lid inside a cold oven and preheat the oven to 450°F (232°C). Let the pot heat for the full 30 minutes.
  8. Add Seasoning and Transfer Dough: Dust off excess flour from the parchment paper, brush or spray the loaf lightly with warm water, then sprinkle the remaining 1 Tbsp of everything bagel seasoning evenly on top.
  9. Bake the Bread: Carefully remove the hot Dutch oven from the oven. Lift the dough by the edges of the parchment paper and place it inside the Dutch oven. Cover with the lid and place it back in the oven.
  10. Bake Covered: Bake for 30 minutes with the lid on to create steam and a crusty bread exterior.
  11. Finish Baking Uncovered: Remove the lid and bake an additional 5-10 minutes until the bread develops a deep golden-brown crust.
  12. Cool the Bread: Carefully take the Dutch oven out and transfer the loaf, using the parchment paper, to a cooling rack. Let the bread cool at least 30 minutes before slicing to finish setting the crumb.

Notes

  • Ensure the water is warm, not hot, to activate the yeast properly without killing it.
  • Allowing the dough to ferment for up to 24 hours enhances flavor and develops the texture.
  • Preheating the Dutch oven creates an ideal baking environment that mimics a steam oven for a crisp crust.
  • Letting the bread cool completely before slicing prevents it from becoming gummy inside.
  • The everything bagel seasoning can be homemade or store-bought and typically includes sesame seeds, poppy seeds, dried garlic, dried onion, and salt.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/everything-bagel-no-knead-bread-recipe/