Everything Bagel No-Knead Bread

Everything Bagel No-Knead Bread delivers bakery-style flavor with surprisingly little effort. Although artisan bread often feels complicated, this easy no-knead method simplifies the entire process. Instead of kneading, the dough rests overnight, and meanwhile, flavor develops naturally. As a result, you get a chewy, airy crumb with a crisp golden crust.

Once baked in a hot Dutch oven, the loaf rises beautifully and forms that signature artisan exterior. Then, before baking, decorative scoring creates a classic pattern that expands naturally in the oven. Finally, a generous topping of everything bagel seasoning adds savory crunch and bold flavor in every bite.

Interestingly, everything bagel seasoning became popular in New York bakeries decades ago. Since then, it has moved far beyond bagels and now enhances everything from eggs to roasted vegetables.

Whether you serve it toasted with butter or use it for sandwiches, this homemade loaf is rustic, flavorful, and beautifully impressive — yet incredibly easy to make.

Recipe Yield: 10 servings

INGREDIENTS

3 cups all-purpose flour
1 1/2 tsp salt
1/2 tsp instant yeast
1 1/2 cup warm water
1 tbsp olive oil
2 tbsp everything bagel seasoning (finely textured)
1 tsp sesame seeds (optional, finely sized)
1 tsp flaky sea salt (optional)

INSTRUCTIONS

1. Mix the dough:
In a large mixing bowl, combine flour, salt, and yeast. Stir to evenly distribute. Then add warm water and olive oil. Mix until a shaggy, sticky dough forms. Cover tightly and let rest at room temperature for 12–18 hours. During this time, gluten develops naturally.

2. Shape the loaf:
Once the dough is bubbly and doubled in size, turn it onto a lightly floured surface. Gently fold edges toward the center to form tension, then shape into a round boule. Transfer onto parchment paper, cover loosely, and let rest 30–45 minutes.

3. Preheat the oven:
Meanwhile, place a Dutch oven (with lid) inside the oven. Preheat to 450°F for at least 30 minutes to build strong initial heat.

4. Score and season:
Lightly dust the top with flour. Using a sharp blade, create a decorative cross or pattern on top. Brush lightly with water, then evenly sprinkle everything bagel seasoning over the surface. Press gently so it adheres.

5. Bake covered:
Carefully transfer the dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes. Steam will help develop a crisp crust.

6. Finish baking:
Remove the lid and bake an additional 12–15 minutes until deeply golden brown and evenly risen.

7. Cool completely:
Transfer to a wire rack and allow to cool for at least 1 hour before slicing. Cooling ensures the crumb sets properly.

Helpful Tips to Perfect This Recipe

• Use Finely Textured Seasoning: Choose everything bagel seasoning with smaller seeds and garlic pieces. This ensures even coverage and prevents oversized pieces from overwhelming the crust.
• Score with Confidence: A sharp blade creates clean decorative patterns. Therefore, shallow but decisive cuts allow the bread to expand beautifully without splitting unpredictably.
• Let It Cool Fully: Although slicing warm bread is tempting, waiting at least one hour allows the crumb to finish cooking internally. As a result, texture remains airy rather than gummy.