Everything Bagel No Knead Bread

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This Everything Bagel No Knead Bread is golden, chewy, and full of flavor. Perfect for sandwiches, breakfast, or snacking anytime!

Prep Time15

Cook Time45

Additional Time4

Total Time5

Course: Bread

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

mixing bowl
plastic wrap or clean kitchen towel
dutch oven or heavy oven-safe pot with lid
parchment paper
instant-read thermometer
wire cooling rack
knife or bread lame
rubber spatula or wooden spoon

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