Description

This Everything Bagel No-Knead Bread recipe is a simple and flavorful homemade bread featuring the classic everything bagel seasoning. With minimal effort and no kneading required, this bread develops a crispy crust and soft, airy interior using an overnight fermentation and baking in a hot Dutch oven. Perfect for bagel lovers and bread enthusiasts looking for an easy bake with a delicious savory twist.

Ingredients

Scale

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

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, yeast, salt, and 1 Tbsp of everything bagel seasoning until fully combined.
Add Water and Combine: Pour in the warm water and stir using a large fork until the dough comes together into a shaggy, sticky mass.
First Rise: Cover the bowl with saran wrap and optionally a towel, then let it sit in a warm, draft-free spot for 12 to 24 hours until tiny bubbles appear on the surface.
Prepare Parchment Paper: Before baking, sprinkle flour onto a large square of parchment paper to prevent sticking.
Shape Dough: Turn the dough onto the floured parchment, flour your hands and the dough’s surface if sticky, then fold and rotate the dough into a smooth ball with the seam side down.
Score and Rest: Using a sharp knife, cut an X into the top of the loaf, cover loosely with plastic wrap, and let it rest for 30 minutes to allow the dough to relax and rise slightly.
Preheat Dutch Oven: Place a Dutch oven with its lid into the oven and preheat to 450°F (232°C) for the entire 30-minute resting period.
Top Loaf: Brush or spray the loaf lightly with warm water, then sprinkle the remaining 1 Tbsp of everything bagel seasoning evenly over the top.
Transfer to Dutch Oven: Carefully remove the heated Dutch oven using pot holders, remove the lid, and lift the dough along with the parchment paper to place it inside the pot.
Bake Covered: Replace the lid and bake in the oven for 30 minutes to create steam for a crispy crust.
Bake Uncovered: Remove the lid and continue baking for an additional 5 to 10 minutes until the crust achieves a golden brown color.
Cool Bread: Take the Dutch oven out of the oven, use the parchment paper to lift the bread onto a cooling rack, and allow it to cool for at least 30 minutes before slicing with a serrated knife.

Notes

The dough is very wet and sticky, which is normal for no-knead bread recipes; flour your hands and the working surface to handle it more easily.
Do not skip the resting/fermentation time; it develops flavor and texture through slow yeast action.
Using a Dutch oven traps steam which is crucial for developing a crispy crust.
If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or create steam in the oven by placing a pan of water on the bottom rack.
Slicing the bread before it cools will result in a gummy texture; wait the full recommended 30 minutes at minimum.
Everything bagel seasoning can be adjusted or homemade with sesame seeds, poppy seeds, dried onion, garlic flakes, and salt.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: everything bagel bread, no knead bread, no knead everything bagel loaf, homemade bread, easy bread recipe, savory bread, Dutch oven bread