INTRODUCTION
Everything Bagel No-Knead Bread is a simple loaf you can make at home with little work. This bread has the crisp top and soft inside of bakery bread. It gets its flavor from everything bagel seasoning. The dough sits and rises slowly, then bakes in a hot pot to make a great crust.
This recipe works as a healthy version of store bread when you control the salt and toppings. It is a lighter option for small families and is great for meal prep. If you like way more garlic or cheese, try a cheesy garlic bread recipe for a richer treat, but this everything bagel loaf is cleaner and easier to pair with healthy sides.
WHY YOU WILL LOVE THIS RECIPE
You will love this bread because it needs no knead. Mix, wait, shape, and bake. The slow rise builds flavor with no work. For people who want simple baking, this is perfect.
It can be part of a balanced meal with protein and veggies. Use it for a high protein meal by serving with eggs, tuna, or lean chicken. It also fits into meal plans that aim for weight loss because you control portion size and toppings. The loaf makes several servings and stores well, so it is great for meal prep.
This is a lighter option than many store bagels. You can make a healthy version by using whole wheat flour or by topping with low-sodium spreads. The bread has good fiber potential when you mix in whole grain flour or seeds.
HOW TO MAKE Everything Bagel No-Knead Bread
The method is simple. Mix flour, yeast, salt, and seasoning. Add warm water and stir until shaggy. Cover and let it rise at room temperature for 12–24 hours. Shape into a ball, rest, and bake in a hot Dutch oven. The result is a crusty loaf with a soft crumb. Use basic tools and one hot pot.
EQUIPMENT NEEDED
- Large mixing bowl
- Whisk or fork for dry mix
- Large fork for stirring dough
- Plastic wrap (saran wrap)
- Kitchen towel (optional)
- Parchment paper
- Dutch oven or heavy oven-safe pot with lid
- Oven mitts or pot holders
- Serrated bread knife
- Cooling rack
Ingredients You’ll Need :
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
STEP-BY-STEP INSTRUCTIONS :
In a large mixing bowl, whisk together the flour, yeast, salt and 1 Tbsp of everything bagel seasoning., Add the warm water and stir with a large fork until combined. (It will look pretty shaggy.), 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., When ready to bake: Sprinkle some flour on a good sized square of parchment paper., Turn your dough out on to the parchment paper, keeping as much of it in the middle as you can., 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., 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., 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., 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., Carefully remove the Dutch oven from the oven and remove the lid. (Make sure to use your pot holders!), Pick up the ball of bread by the edges of the parchment paper and carefully lower the entire thing in the hot Dutch oven., Replace the lid, (don’t forget how hot it is), and place the Dutch oven back in the oven., Bake for 30 minutes., 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., Remove the Dutch oven from the oven and transfer the bread to a cooling rack. (I use the parchment paper to lift it out.), Try to let it cool at least 30 minutes before slicing with a serrated bread knife!
HOW TO SERVE Everything Bagel No-Knead Bread
Serve this bread warm or at room temp. Slice it thin for a lighter option. Here are simple and healthy serving ideas:
- Avocado toast: mash avocado and add lemon and pepper. Top with a poached egg for a high protein meal.
- Open-faced smoked salmon: add low-fat cream cheese and capers. This gives protein and healthy fat.
- Sandwich with lean turkey, lettuce, and tomato. Keep mayo light or use mustard.
- Side to soup or salad: one slice with a big bowl of vegetable soup makes a balanced meal.
If you want a hearty hot meal, use the bread as a side for chicken alfredo garlic bread bowls. Portion control tips: aim for 1–2 small slices per person with a lean protein and veggies. That keeps calories low and the meal balanced. This loaf can be part of a plan that is good for weight loss if you watch toppings and portion size.
STORAGE & FREEZING : Everything Bagel No-Knead Bread
Store at room temp in a paper bag or bread box for up to 3 days. Plastic wrap will keep the bread softer but can make the crust less crisp. For longer storage, freeze slices.
To freeze:
- Let the loaf cool fully.
- Slice the bread and wrap slices in parchment or plastic wrap. Place them in a freezer bag.
- Freeze up to 3 months.
To thaw: take out slices and let sit on the counter or toast directly from frozen. Toasting frozen slices is quick and gives a fresh crust. Freezing makes this bread great for meal prep and busy mornings.
SERVING SUGGESTIONS
Here are balanced side options to keep meals healthy:
- Big green salad with lemon vinaigrette.
- Steamed or roasted vegetables.
- Greek yogurt with herbs as a dip for a high protein side.
- A bowl of lentil or vegetable soup to add fiber and protein.
For a low-calorie option, serve one thin slice with a cup of vegetable soup and a side salad. This mix gives good fiber, keeps sugar low, and keeps portions controlled.
VARIATIONS
Healthier version:
- Use half whole wheat flour and half bread flour. Add 1–2 Tbsp seeds (flax, chia, or sunflower) to boost fiber and healthy fats. This keeps the texture but adds nutrition. You can call this a healthy version and a lighter option for daily use.
High-protein or low-carb version:
- To boost protein, add 1/4–1/2 cup vital wheat gluten to the dry mix. Use high-protein flour if you can. Serve with eggs, cottage cheese, or lean meats for a high protein meal.
- For a low-carb choice, this recipe will not convert directly. Instead, make small almond-flour based flatbreads or a low-carb bread recipe and top with everything bagel seasoning. That gives the same flavor with fewer carbs and can be good for diabetic-friendly plans.
Air fryer or oven-baked version:
- Oven-baked: follow the Dutch oven method as written for best crust. You can also bake on a preheated baking stone with steam for a similar result.
- Air fryer: make small rolls from the same dough and air fry at 375°F in batches. Use a small cast-iron pan inside the air fryer to keep steam. This is a quick, space-saving way that works for small portions.
For a fun holiday mix, pair slices with sweet treats like holiday shortbread cookies as a simple dessert option when you bake for guests.
FAQs
Q: Is this bread healthy?
A: The bread is simple and can be healthy. Use whole wheat flour or seeds to add fiber. Top with lean protein and veggies to make a balanced meal.
Q: Can this loaf help with weight loss?
A: Yes, if you watch portion size and choose low-calorie toppings. One or two thin slices with a salad and lean protein can be good for weight loss.
Q: How long will it keep in the fridge?
A: Bread does best at room temp for 2–3 days. If you put it in the fridge it may dry out faster. Freeze slices to keep longer.
Q: Is this recipe diabetic-friendly?
A: The plain loaf has carbs. For diabetic-friendly eating, eat small portions, choose whole grain flour, and pair slices with protein and fiber to slow blood sugar rise.
Q: Can I use all-purpose flour?
A: Yes. Use the 3-1/4 cups all-purpose in place of bread flour. The crumb may be a bit softer but still very good.
Q: Can I make the dough in the fridge overnight?
A: Yes. You can slow-ferment in the fridge up to 48 hours. Bring it to room temp before shaping and baking.
MAKE-AHEAD TIPS FOR Everything Bagel No-Knead Bread
- Mix the dough the night before and place it in the fridge. Let it rise slowly. Shape and bake the next day.
- For meal prep, bake the loaf on Sunday and slice it. Freeze individual portions for quick breakfasts and lunches.
- You can portion dough into small balls after the first rise and freeze them on a tray. Thaw and bake when you need fresh bread.
- Pack single slices with protein and veggies for easy lunches. This bread is great for meal prep because it keeps well and warms easily.
Everything Bagel No-Knead Bread
Ingredients
Method
- In a large mixing bowl, whisk together the flour, yeast, salt, and 1 Tbsp of everything bagel seasoning.
- Add the warm water and stir with a large fork until combined; it will look shaggy.
- Cover with plastic wrap and a towel, and let it sit for 12-24 hours in a non-drafty place.
- Sprinkle flour on parchment paper and turn out the dough onto the paper, keeping as much in the middle as possible.
- Flour your hands and sprinkle a little over the dough, then fold it into itself to create a ball.
- Flip it over and shape it into a ball, cut an X into the top of the loaf.
- Cover loosely with plastic wrap and let it rest for 30 minutes.
- Preheat the oven to 450°F with the Dutch oven inside for 30 minutes.
- Remove the Dutch oven, carefully lower the dough into it using the parchment paper, and replace the lid.
- Bake for 30 minutes, then remove the lid and bake for an additional 5-10 minutes until golden brown.
- Remove the Dutch oven and transfer the bread to a cooling rack.