I recently experimented with a No Knead Bread recipe that brought together 3 cups all purpose flour, salt, active dry yeast and a dash of everything bagel seasoning mix. I was intrigued by how such simple ingredients melded together over time, creating a uniquely flavorful artisan loaf that captured my curiosity.

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I’ve been playing around in the kitchen lately and stumbled upon a no knead bread recipe that totally changed the game for me. I mixed 3 cups of all purpose flour, 1 1/2 teaspoons of salt, 1/2 teaspoon of active dry yeast, and 1 1/2 cups of lukewarm water together with 2 tablespoons of everything bagel seasoning mix and let it sit for up to 24 hours.

I was excited to see how the flavors of a bagel could carry over into a dough that turns out crusty on the outside yet soft on the inside, kinda like those artisan breads you’d usually see being made in a Dutch oven. It reminded me of some of the stuff I’ve seen in artisan recipes and even a bread machine recipe.

If you’re into experimenting with things like no knead challah or just like trying a twist on bagel bread, you gotta give this a go its worth it.

Why I Like this Recipe

1. I love how simple this recipe is, like you only need a few basic ingredients and don’t have to fuss over kneading. It’s super chill for someone with a busy day.
2. I really like that I can mix it all up and let it sit for 12 to 24 hours. It gives me this fun, set-it-and-forget-it vibe that means less stress in the kitchen.
3. The everything bagel seasoning mix is my favorite part because it gives the bread a unique and tasty twist, something I never expected from a simple loaf.
4. I appreciate how the method lets the dough develop a thick, crunchy crust when baked in a Dutch oven (or on a baking sheet if I feel lazy), and that crispy finish is just awesome.

Ingredients

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All purpose flour: It’s mainly carbs that give bulk and texture to the bagel dough
Salt: It adds flavor and helps control yeast, balancing out the other tastes
Active dry yeast: This little ingredient makes the dough rise, creating a soft chewy bite
Lukewarm water: It hydrates the ingredients and wakes up the yeast for proper rising
Everything bagel seasoning mix: A savory combination that adds a crunchy, fibery kick with seeds and spices

Ingredient Quantities

3 cups all purpose flour

1 1/2 teaspoons salt

1/2 teaspoon active dry yeast

1 1/2 cups lukewarm water

2 tablespoons everything bagel seasoning mix

How to Make this

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1. In a large bowl, mix 3 cups of all purpose flour, 1 1/2 teaspoons of salt, 1/2 teaspoon of active dry yeast and 2 tablespoons of everything bagel seasoning.

2. Pour in 1 1/2 cups of lukewarm water and stir everything together until you get a shaggy, wet dough.

3. Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12 to 24 hours until it gets bubbly.

4. When the dough has risen nicely, preheat your oven to 450°F and, if you have one, put a Dutch oven or heavy covered pot inside to heat up.

5. Lightly flour your countertop and gently tip the dough onto it. Don’t worry if it’s a bit messy.

6. Shape the dough into a rough round loaf by folding it over on itself a couple of times.

7. Carefully place the shaped dough into the hot Dutch oven (or onto a baking sheet if you dont have one), being mindful of the hot pot.

8. Cover with the lid (if using a Dutch oven) and bake for 30 minutes so the steam helps form a nice crust.

9. Remove the lid and bake for an additional 15 to 20 minutes until the crust turns a deep, golden brown.

10. Take the bread out of the oven and let it cool on a rack for a bit before slicing and serving. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon for stirring
4. Plastic wrap or a clean kitchen towel for covering the bowl
5. Dutch oven or heavy covered pot (or a baking sheet if needed)
6. Floured countertop or board for shaping the dough
7. Oven mitts to handle hot equipment
8. Cooling rack for letting the bread cool

FAQ

Can I use instant yeast instead of active dry yeast?

Yes you can use instant yeast but use a little less and mix it right in with the flour since it works a bit differently than active dry yeast

What exactly is everything bagel seasoning mix?

Its a blend of sesame seeds, poppy seeds, garlic, onion, and salt so you get that flavorful crunch every bite

How do I know the water is lukewarm enough?

Lukewarm water is around 100 degrees F so it should feel comfortably warm to the touch and not hot otherwise you might kill the yeast

How long should I let the dough rise?

It usually takes about 1 to 1 1/2 hours until the dough has nearly doubled in size make sure its in a warm spot

Can i use a mix of flours for extra flavor?

Sure you can swap some of the all purpose flour with whole wheat but keep in mind it might make the bagels a bit denser

Everything Bagel No Recipe Substitutions and Variations

If you don’t have all purpose flour, you can try using bread flour or whole wheat flour for a slightly different, but still tasty, texture.
You can swap regular salt with kosher salt or sea salt. Just note that you might need to tweak the measurements a bit because they have different grain sizes.
If you don’t have active dry yeast, instant yeast works fine too. The amount might need a little adjustment depending on the brand.
Instead of lukewarm water, room temperature water is alright or you could even try a mild beer for a fun flavor twist.
If you’re out of everything bagel seasoning, mix equal parts poppy seeds, sesame seeds, dried garlic, and minced onion with a pinch of salt to make your own blend.

Pro Tips

1. Try not to overmix your dough when u stir in the water; you want it to be shaggy and a bit lumpy so the gluten doesn’t develop too fast.
2. Make sure your water is just lukewarm, because if it’s too hot, u might kill the yeast which will slow down your rise, and if its too cold, nothing will happen.
3. If you can, preheat your Dutch oven real good before sliding in your dough; it helps seal in the steam and gives you a nicer crust in the end.
4. Give the dough enough time to rest and bubble up. Even if u gotta wait like 12 hours or more, that long fermentation really brings out the flavor.

Everything Bagel No Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

131

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon for stirring
4. Plastic wrap or a clean kitchen towel for covering the bowl
5. Dutch oven or heavy covered pot (or a baking sheet if needed)
6. Floured countertop or board for shaping the dough
7. Oven mitts to handle hot equipment
8. Cooling rack for letting the bread cool

Ingredients

3 cups all purpose flour
1 1/2 teaspoons salt
1/2 teaspoon active dry yeast
1 1/2 cups lukewarm water
2 tablespoons everything bagel seasoning mix

Directions

In a large bowl, mix 3 cups of all purpose flour, 1 1/2 teaspoons of salt, 1/2 teaspoon of active dry yeast and 2 tablespoons of everything bagel seasoning.
Pour in 1 1/2 cups of lukewarm water and stir everything together until you get a shaggy, wet dough.
Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12 to 24 hours until it gets bubbly.
When the dough has risen nicely, preheat your oven to 450°F and, if you have one, put a Dutch oven or heavy covered pot inside to heat up.
Lightly flour your countertop and gently tip the dough onto it. Don't worry if it's a bit messy.
Shape the dough into a rough round loaf by folding it over on itself a couple of times.
Carefully place the shaped dough into the hot Dutch oven (or onto a baking sheet if you dont have one), being mindful of the hot pot.
Cover with the lid (if using a Dutch oven) and bake for 30 minutes so the steam helps form a nice crust.
Remove the lid and bake for an additional 15 to 20 minutes until the crust turns a deep, golden brown.
Take the bread out of the oven and let it cool on a rack for a bit before slicing and serving. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.