Everything Bagel No-Knead Bread

The aroma of freshly baked Everything Bagel No-Knead Bread wafting through your kitchen is simply irresistible. This crusty, aromatic loaf combines the beloved flavors of an everything bagel—garlic, onion, sesame, and poppy seeds—with the simplicity of no-knead bread baking. What makes this Everything Bagel No-Knead Bread special is how it transforms basic pantry ingredients into a bakery-quality loaf with minimal effort. The everything bagel seasoning creates a flavorful crust that perfectly complements the tender, airy interior. You’ll learn how to create this impressive artisan-style bread with just minutes of active preparation and discover why it’s become a favorite among home bakers everywhere.

Why You’ll Love This Recipe

This Everything Bagel No-Knead Bread recipe will quickly become your go-to for homemade bread, and for good reason. First, the simplicity is unmatched—no kneading means you’ll spend less than 10 minutes of hands-on time preparing the dough, letting time do the work for you. The contrast between the crackling, seed-covered crust and the soft, airy interior creates a texture experience that rivals artisan bakeries.

The distinctive everything bagel flavor profile elevates this bread beyond ordinary homemade loaves. Each bite delivers a perfect balance of onion, garlic, sesame, and poppy seeds that pairs beautifully with both savory and sweet toppings. Even novice bakers will achieve remarkable results, as this foolproof method creates a consistently delicious loaf every time.

Perhaps best of all, this easy everything bagel bread requires basic ingredients you likely already have in your pantry, making it an economical alternative to specialty bread. The Dutch oven baking method mimics professional bread ovens, creating that coveted bakery-quality crust without special equipment or techniques.

Ingredients List for the Everything Bagel No-Knead Bread

The beauty of this bread lies in its simplicity—just a few quality ingredients create incredible flavor and texture when combined with the signature everything bagel seasoning.

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

Pro Tips

Achieving bakery-quality Everything Bagel No-Knead Bread depends on mastering a few critical techniques. First, don’t rush the fermentation process—that long 12-24 hour rest is where the magic happens. This slow fermentation develops complex flavors and creates that characteristic open, airy crumb structure. If your kitchen is particularly cold, place the dough in your oven with just the light on to create a slightly warmer environment.

Next, ensure your Dutch oven is properly preheated. This critical step creates the steam environment needed for a crackling crust. The extreme heat of the preheated pot immediately seals the exterior of the dough, trapping moisture that turns to steam and creates that perfect artisan-style crust.

Finally, resist the temptation to cut into your bread immediately after baking. The cooling period allows the crumb structure to set properly—cutting too soon will result in a gummy texture. For the best seed adhesion, make sure to brush or spray the dough surface with water before adding the final tablespoon of everything bagel seasoning—this creates the perfect sticky surface for the seeds to attach to during baking.

Instructions

Step 1: In a large mixing bowl, whisk together the flour, yeast, salt and 1 Tbsp of everything bagel seasoning.

Step 2: Add the warm water and stir with a large fork until combined. (It will look pretty shaggy.)

Step 3: Cover with saran wrap, (I throw a towel over the top too), and let it sit for 12-24 hours in a non-drafty place. (I keep mine in the empty microwave.) The dough will have tiny bubbles all over the top.

Step 4: When ready to bake: Sprinkle some flour on a good sized square of parchment paper.

Step 5: Turn your dough out on to the parchment paper, keeping as much of it in the middle as you can.

Step 6: Flour up your hands and sprinkle a little over the top of the dough, (if your dough feels loose, sprinkle with a little more flour), then fold the dough into itself while rotating to create a ball. Flip it over so the smooth side is on the top and use your hands to complete shaping in to a ball.

Step 7: Cut an X in the top of the loaf with a sharp knife, cover loosely with plastic wrap, and let it rest for 30 minutes.

Step 8: Meanwhile, place a Dutch oven pot in the oven with the lid on and preheat the oven to 450 degrees. Let the Dutch oven sit in there and heat for the 30 minutes the bread is resting.

Step 9: Dust off any extra flour from the parchment paper around your loaf. Brush or spray your loaf with a little warm water and sprinkle the additional Tbsp of everything bagel seasoning over the top as evenly as possible.

Step 10: Carefully remove the Dutch oven from the oven and remove the lid. (Make sure to use your pot holders!).

Step 11: Pick up the ball of bread by the edges of the parchment paper and carefully lower the entire thing in the hot Dutch oven.

Step 12: Replace the lid, (don’t forget how hot it is), and place the Dutch oven back in the oven.

Step 13: Bake for 30 minutes.

Step 14: Open the oven, remove the lid and bake an additional 5-10 minutes, or until the loaf is as golden brown as you like it.

Step 15: Remove the Dutch oven from the oven and transfer the bread to a cooling rack. (I use the parchment paper to lift it out.)

Step 16: Try to let it cool at least 30 minutes before slicing with a serrated bread knife!

Variations

The versatility of this Everything Bagel No-Knead Bread makes it perfect for creative adaptations. For a cheesy twist, fold in 3/4 cup of shredded cheddar or asiago cheese just before shaping your dough ball. The cheese will create delicious pockets of flavor throughout the loaf and complement the everything bagel seasoning beautifully.

For a heartier option, substitute 1 cup of the all-purpose flour with whole wheat flour. This creates a more rustic bread with a slightly nuttier flavor profile while maintaining the signature everything bagel taste. The texture becomes a bit denser but remains delightfully chewy.

Those looking for a more traditional bagel experience can shape the dough into a ring before the final rise. Simply poke your finger through the center of the dough ball and gently stretch to form a bagel shape, then proceed with the rest of the recipe as directed. This creates an impressive centerpiece that’s perfect for sharing.

Storage and Serving

Your freshly baked Everything Bagel No-Knead Bread will maintain its quality best when stored at room temperature in a paper bag or wrapped in a clean kitchen towel for the first day. After 24 hours, transfer to an airtight container or plastic bag to extend freshness for 2-3 additional days. For longer storage, slice the cooled bread completely, freeze in a zip-top bag with parchment paper between slices, and toast directly from frozen.

This versatile bread shines when served as the foundation for elevated sandwiches—try topping with smoked salmon, cream cheese, capers, and thinly sliced red onion for a bagel-inspired treat. For a quick breakfast, toast thick slices and top with mashed avocado, everything bagel seasoning, and a poached egg. It also makes an excellent companion to soups and stews, where its sturdy texture holds up well for dipping while the everything bagel flavors complement both creamy and broth-based varieties.

FAQs

Can I use active dry yeast instead of instant?
Yes, you can substitute active dry yeast for the instant yeast in this Everything Bagel No-Knead Bread. Simply dissolve the active dry yeast in the warm water for 5-10 minutes until foamy before adding to the dry ingredients. The rest of the recipe remains unchanged.

I don’t have a Dutch oven. What else can I use?
While a Dutch oven creates the ideal environment, you can use any oven-safe pot with a tight-fitting lid, like a Pyrex dish with lid or a stainless steel pot. You can even use a baking stone with a large metal bowl inverted over the dough to trap steam during the first 30 minutes.

Can I make my own everything bagel seasoning?
Absolutely! Combine 2 tablespoons each of poppy seeds, sesame seeds, dried minced garlic, dried minced onion, and 1 tablespoon of coarse salt. Adjust to your taste preferences for a custom everything bagel flavor blend.

Why did my bread turn out dense instead of airy?
Dense bread usually results from insufficient fermentation time or using cold water. Ensure your water is warm (about 110°F) and allow the full 12-24 hour rest period. Also check that your yeast is fresh and active.

How do I know when my bread is fully baked?
Properly baked Everything Bagel No-Knead Bread should be golden brown and sound hollow when tapped on the bottom. For absolute certainty, an instant-read thermometer inserted into the center should read 205-210°F.