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🧄🥯 If you love everything bagels, try this Everything Bagel No Knead Bread recipe for the same flavor in a beautiful, homemade loaf!
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If you love everything bagels, you’ll be obsessed with this everything bagel bread. It’s crusty on the outside, soft on the inside, and filled with all the savory flavors you crave. This everything bread delivers that same bold seasoning blend you love on bagels, baked right into an easy, homemade loaf.
The best part about this everything bagel bread recipe is that it requires no kneading, no special tools, and minimal effort. Just mix, rise, and bake for a rustic loaf that tastes bakery-quality.
This no knead everything bread makes mornings better, sandwiches tastier, and snacks more satisfying. Whether you call it everything bagel bread or simply everything bread, it’s going to be a new favorite in your kitchen.
This no knead everything bread is the ultimate low-effort, high-reward bake. It’s crisp, flavorful, and makes the kitchen smell amazing. Perfect for beginner bakers or anyone who loves the flavor of everything bagel bread without the fuss.
⭐ Why You’ll Love This Recipe
- It’s an easy everything bread recipe that requires minimal hands-on work.
- Packed with the bold, savory flavor of everything bagel seasoning.
- Perfect for beginners – no kneading or mixer required.
- Great for sandwiches, toast, or snacking.
- The loaf stays fresh for several days and freezes beautifully.
🛒 Ingredients & Substitutions
- All-Purpose Flour: Use bread flour for a chewier texture or whole wheat flour for a denser loaf.
- Yeast: Substitute instant yeast with active dry yeast, proofed first in warm water.
- Salt: Use sea salt or Himalayan salt instead of kosher salt.
- Sugar: Swap with honey, maple syrup, or brown sugar.
- Water: Lukewarm milk adds richness.
- Oil: Use vegetable, canola, or avocado oil if you don’t have olive oil.
- Everything But the Bagel Seasoning: Try your own mix of sesame seeds, poppy seeds, dried onion, dried garlic, and salt.
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✨ Variations
- Cheesy twist: Mix shredded cheddar or parmesan into the dough.
- Sweet and savory: Add a touch of honey to the dough for balance.
- Spicy kick: Stir in crushed red pepper flakes or a pinch of cayenne.
- Mini loaves: Divide the dough and bake smaller rounds for easy sharing.
🔥 Tips
- Use fresh yeast for the best rise.
- Let the dough rest in a warm spot for consistent fermentation.
- Always preheat your Dutch oven before adding the dough.
- Score the dough with a sharp knife to allow it to expand while baking.
- Cool the bread completely on a wire rack to keep the crust crisp.
❓ FAQs
Yes! Let the dough rise overnight in the fridge, then bake it the next day.
Bake it on a parchment-lined baking sheet with a pan of hot water on a lower rack for steam.
Reduce bake time slightly or brush the warm loaf with melted butter after baking.
Yes, but keep in mind that the rise and bake times will be slightly longer.
Your yeast may have expired, or the dough might have been too cold. Always use fresh yeast and let it rise in a warm, draft-free place.
Definitely! Feel free to mix in extra seasoning or even swirl it through before shaping for more flavor.
The crust should be deep golden brown, and the loaf should sound hollow when tapped on the bottom. An instant-read thermometer should read 190°F-210°F.
Try it with butter, cream cheese, avocado, smoked salmon, or use it for hearty sandwiches and toast.
🍽️ Other Recipes You May Enjoy
Everything Bagel No Knead Bread
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Equipment
- plastic wrap or clean kitchen towel
- dutch oven or heavy oven-safe pot with lid
- instant-read thermometer
- knife or bread lame
Ingredients
- 3 ¼ cups all-purpose flour
- 1 tablespoon instant yeast
- ½ teaspoon kosher salt
- 2 teaspoons granulated sugar
- ¼ cup everything bagel seasoning, (plus more for topping)
- 1 ½ cups lukewarm water
- 1 tablespoon extra virgin olive oil
Instructions
- In a large mixing bowl, combine the flour, yeast, salt, sugar, and everything bagel seasoning. Stir well to evenly distribute the dry ingredients.3 ¼ cups all-purpose flour, 1 tablespoon instant yeast, ½ teaspoon kosher salt, 2 teaspoons granulated sugar, ¼ cup everything bagel seasoning
- Make a well in the center and add the lukewarm water and olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.1 ½ cups lukewarm water, 1 tablespoon extra virgin olive oil
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot until doubled in size, about 3-6 hours. For a slow ferment, refrigerate the dough for 12-18 hours.
- Place a Dutch oven (or heavy oven-safe pot with lid) in the oven and preheat to 450°F.
- Lightly flour a clean surface, then transfer the risen dough onto it. Gently shape the dough into a round or oval loaf, tucking the edges underneath.
- Place the shaped dough on a piece of parchment paper.
- Carefully remove the hot Dutch oven from the oven. Using oven mitts, lift the parchment paper with the dough and place it inside the pot.
- Sprinkle extra everything bagel seasoning on top. Use a sharp knife to score the dough about ½ inch deep in your preferred pattern.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and continue baking for 10-15 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. The internal temperature should be 190°F-210°F.
- Transfer the baked bread to a wire rack and cool completely for at least 1 hour before slicing.
Notes
🥡 STORAGE
- Store cooled bread in an airtight container or zip-top bag at room temperature for up to 3 days.
- For longer freshness, refrigerate for up to 5 days.
♨️ REHEATING
- Oven: Wrap in foil and warm at 350°F for 10 minutes.
- Air fryer: Reheat slices at 325°F for 3-5 minutes.
- Microwave: Warm individual slices for 10-15 seconds.
❄️ FREEZING
- Wrap cooled bread tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.
- Thaw at room temperature before serving.
💡 TIPS FOR BEST RESULTS
- Make sure your yeast is fresh and active for the best rise.
- Lukewarm water (around 105°F) works best for activating yeast.
- If your bagel seasoning is already salty, consider reducing or omitting the added salt.
- Allow the bread to cool completely to keep the crust crisp and the interior soft.
- To prevent sticking, use parchment paper when baking in the Dutch oven.
🍳 ALTERNATE COOKING METHODS
- Slow cooker: Line the bottom with parchment, add the dough, and cook on HIGH for 2-2 ½ hours or until the crust is firm.
- Air fryer: Place dough in an air fryer-safe pan and bake at 350°F for 25-30 minutes, checking halfway through.
- Oven (no Dutch oven): Place the dough on a parchment-lined baking sheet with a small pan of hot water on a lower rack for steam. Bake at 450°F for 35-40 minutes.
♻️ LEFTOVERS
- Toast leftover slices for sandwiches or avocado toast.
- Cube and use for croutons or breakfast strata.
- Turn stale bread into breadcrumbs for coating or topping casseroles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
