Everything Bagel No-Knead Bread

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INTRODUCTION

Everything Bagel No-Knead Bread is an easy, tasty loaf that gives you big flavor with very little work. This no-knead method makes a soft inside and a crisp crust with the poppy seeds, sesame, and garlic of everything bagel seasoning on top. It is a great option for busy cooks who want a fresh loaf without extra hands-on time. For a gluten-free spin, you can check a trusted no-knead gluten-free bread recipe for ideas to swap flours and adjust hydration. Try a no-knead gluten-free bread recipe when you need a grain-free or gluten-free choice.

This bread can fit into a healthy plan when you choose whole grain flour or serve it with lean proteins and vegetables. It works well for meal prep and holds up in the fridge or freezer. The dough needs one long rest, but very little active time, so it is perfect for making ahead.

WHY YOU WILL LOVE THIS RECIPE

You will love this Everything Bagel No-Knead Bread because it is an easy, lighter option that still feels special. It is a great fit for meal prep — make the dough one night and bake it the next day. The long fermentation adds flavor and may help digestion by breaking down some starches, which some people find more gentle on blood sugar. For a healthier version, use part whole wheat or high fiber flour to boost fiber and slow glucose release, making it more diabetic-friendly and good for weight loss plans when eaten in smart portions. If you prefer sweet bread or a different holiday twist, you might like a rich, fun recipe like the cheesy Christmas tree bread for festive baking. See a cheesy Christmas tree bread idea for a party side.

This loaf is also very flexible: slice thin for lower calorie servings, toast for breakfast with a high protein spread, or use as a base for sandwiches that become a high protein meal.

HOW TO MAKE Everything Bagel No-Knead Bread

This no-knead recipe uses a simple dough and a hot Dutch oven to create a bakery-style crust. You can make a healthy version by swapping part of the flour for whole wheat, oat, or high-protein flour. For a lighter option, slice thin and pair with lean proteins and veggies. Below are the clear steps to make this loaf at home.

EQUIPMENT NEEDED

• Large mixing bowl
• Whisk and large fork or wooden spoon
• Parchment paper (good sized square)
• Plastic wrap and kitchen towel
• Dutch oven with lid (or heavy pot that can go in oven)
• Serrated bread knife
• Cooling rack
• Pot holders

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 thin slices with toppings that boost protein and fiber to make each meal more balanced. For a high protein meal, top toast with cottage cheese, smoked salmon, or an egg white scramble. For a lighter option, use hummus and sliced cucumber for a low calorie snack. Portion control matters: one or two thin slices provide flavor without excess calories and can be part of a good for weight loss plan when paired with veggies and lean protein. If you need a sweet pairing, spread a thin layer of nut butter for a filling, higher protein breakfast.

STORAGE & FREEZING : Everything Bagel No-Knead Bread

Store fully cooled bread at room temperature wrapped in a linen bag or a loose plastic bag for up to 2 days to keep the crust crisp. For longer storage, slice and freeze in an airtight bag for up to 3 months. Toast straight from the freezer for best texture. If you plan on meal prep, freeze individual slices so you can pull only what you need. This method helps control portion sizes and supports weight loss or diabetic-friendly eating by preventing overeating.

SERVING SUGGESTIONS

• Balanced breakfast: 1 thin slice, 1 boiled egg, and sliced tomato for a quick high protein meal.
• Healthy sandwich: thin slices filled with grilled chicken, spinach, and mustard for a lower calorie, high protein lunch.
• Snack plate: small slice with low-fat cottage cheese and fresh berries for added fiber and protein.
• For a family meal, offer the loaf with a big salad and roasted vegetables for a heart healthy plate.

If you want a different bread that still works for breakfast and snacks, try cornbread waffles that can be made gluten-free for a crisp side. Try a cornbread waffles gluten-free recipe for a warm, grain-forward side.

VARIATIONS

• Healthier version: Replace 1 cup of the white flour with whole wheat flour or white whole wheat to add fiber and micronutrients. This boosts fiber and can make the loaf more diabetic-friendly and lower the glycemic impact. Add a little extra water if the dough feels stiff.
• High-protein or low-carb version: Use a blend of high-protein flour (such as a pea protein baking blend) mixed with almond flour and vital wheat gluten to raise protein and reduce net carbs. Note: almond flour holds less water and may need eggs or additional binding agents; this becomes more of a hybrid quick loaf. For a true low carb bread, consider recipes built for low-carb baking. You can also top slices with high protein spreads to convert this into a high protein meal.
• Air fryer or oven-baked version: If you do not have a Dutch oven, bake on a preheated heavy baking sheet or use an air fryer that fits the loaf size. For air fryer baking, place the shaped dough on parchment and bake at 400°F for about 25–30 minutes, checking for deep golden color. For oven-only, bake in a preheated 450°F oven on a baking stone or sheet for the same time but you may need to mist the bread with water to get a good crust. For a very different texture or a sweet twist, you might enjoy a festive bread like gingerbread cookies with royal icing during the holidays. See a delicious gingerbread cookies recipe for seasonal baking ideas.

If you want more healthy baked goods ideas, check a vegan gluten-free banana bread that uses whole foods and minimal added sugar. Try a healthy vegan gluten-free banana bread for a sweet snack that fits a lighter option.

FAQ

Q: Is this bread healthy?
A: It can be made healthy by using part whole wheat flour and eating small portions. The base recipe is simple and low in added sugar, so with mindful portions it can fit a healthy or weight loss plan.

Q: Can this loaf be made diabetic-friendly?
A: Yes. Use whole grain flour, control portion sizes, and serve with protein and healthy fats to slow blood sugar spikes. That makes it more diabetic-friendly.

Q: How long will the bread last in the fridge and freezer?
A: At room temperature, 1–2 days wrapped. In the fridge up to 5 days (best sliced and wrapped to avoid drying). Freeze slices for up to 3 months and toast from frozen.

Q: Is this a good bread for meal prep?
A: Yes. It is great for meal prep because you can make the dough ahead, bake when ready, or freeze slices to use for quick breakfasts and sandwiches.

Q: Can I make this dairy-free or vegan?
A: The base recipe has no dairy or eggs, so it is naturally dairy-free and vegan if you use plant-based toppings.

Q: Can I make small rolls instead of a loaf?
A: Yes. Shape the dough into smaller balls and bake on a hot tray for 15–20 minutes, reducing time and creating shareable rolls.

MAKE-AHEAD TIPS FOR Everything Bagel No-Knead Bread

• Night-before plan: Mix the dough in the evening and let it rest at room temperature overnight. Shape and bake the next day for fresh bread with little morning work. This is perfect for meal prep.
• Freezer plan: Bake a full loaf, slice, and freeze portions in airtight bags. For daily use, pull slices the night before and let them thaw in the fridge or toast from frozen.
• Quick re-crisp: If bread softens in storage, reheat in a 350°F oven for 8–10 minutes or toast to restore crispness. This keeps slices low calorie when you toast without adding butter.
• Batch baking: Double the recipe to save time and make multiple loaves to freeze for future meals, making it a time-saving choice for busy weeks.

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