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Everything Bagel No-Knead Bread Recipe

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4.2 from 8 reviews

This Everything Bagel No-Knead Bread recipe offers a simple, hands-off method to create a crusty, flavorful loaf topped with classic everything bagel seasoning. Using minimal ingredients and an overnight fermentation, this bread combines the convenience of no-knead dough with the savory, aromatic toppings that replicate the beloved everything bagel experience.

Ingredients

Dough

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

Topping

  • 1 Tbsp everything bagel seasoning (for sprinkling on top)
  • Warm water (for brushing or spraying before topping)

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, instant yeast, salt, and 1 tablespoon of everything bagel seasoning until fully combined.
  2. Add Water and Combine: Pour in the warm water and stir using a large fork until the mixture forms a shaggy dough with no dry flour remaining.
  3. First Rise: Cover the bowl tightly with plastic wrap and optionally place a towel over it. Let the dough rest in a warm, draft-free place for 12 to 24 hours until bubbles appear on the surface.
  4. Prepare for Shaping: When ready to bake, sprinkle a good-sized square of parchment paper with flour to prevent sticking.
  5. Shape the Dough: Turn the dough out carefully onto the floured parchment paper. Sprinkle flour on your hands and the dough surface if it feels sticky, then fold the dough into itself while rotating to form a tight ball. Flip it so the smooth side is up and shape it into a round loaf using your hands.
  6. Score and Rest: Using a sharp knife, cut an X into the top of the loaf. Loosely cover with plastic wrap and let rest for 30 minutes to allow the dough to slightly rise again.
  7. Preheat Dutch Oven: Place a Dutch oven with its lid inside your oven. Preheat the oven to 450°F (232°C) and allow the Dutch oven to heat for the entire 30-minute resting period of the dough.
  8. Prepare Loaf Surface: Brush or spray the loaf lightly with warm water and evenly sprinkle the remaining 1 tablespoon of everything bagel seasoning on top. Remove excess flour from the parchment paper around the loaf.
  9. Transfer Dough to Dutch Oven: Using pot holders, carefully remove the hot Dutch oven from the oven. Lift the dough by the edges of the parchment paper and place the whole parchment paper with the dough into the Dutch oven.
  10. Bake Covered: Replace the Dutch oven lid and bake for 30 minutes to steam and cook the bread inside.
  11. Bake Uncovered: Remove the lid carefully and continue baking for an additional 5 to 10 minutes until the loaf turns a deep golden brown and develops a crisp crust.
  12. Cool Bread: Carefully remove the Dutch oven from the oven, lift the bread out using the parchment paper, and place it on a cooling rack. Allow it to cool for at least 30 minutes before slicing to ensure the crumb sets properly.

Notes

  • This no-knead method relies on a long fermentation to develop gluten and flavor, so plan ahead and allow the dough to rest overnight.
  • Using a Dutch oven mimics a professional steam oven, which helps create the perfect crust.
  • If you don’t have everything bagel seasoning, you can make your own blend of sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt.
  • Letting the bread cool completely before slicing prevents it from becoming gummy inside.
  • The hydration of 1.5 cups water to 3.25 cups flour creates a sticky dough that benefits from gentle folding rather than traditional kneading.

Find it online: https://yumntasty.com/everything-bagel-no-knead-bread-recipe/