INTRODUCTION
Everything Bagel No-Knead Bread is an easy loaf that looks and tastes like a bakery bread. It uses simple pantry items and only needs a little hands-on time. This recipe is great for busy people who want a fresh loaf with little fuss. It is a lighter option than many store loaves because you control the salt and fat. If you like soft, seeded tops and a crusty outside, you will enjoy this bread. For a fun savory snack on a holiday table, try pairing it with a soft, cheesy breadstick idea like the one in this cheesy Halloween breadstick bones recipe, which makes a great side for bread boards.
This bread can fit into a healthy home kitchen. It is low in added sugar and can be made with higher fiber flour to help with fullness. The no-knead method is gentle and works well for meal prep. You can make a loaf and slice it for sandwiches all week, making it great for meal prep and a balanced, quick meal.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple and forgiving. Mix, wait, bake. The slow ferment gives the bread flavor without a lot of effort. It makes a crusty loaf with a soft center. For people watching calories or sugar, this is a good choice because it has no added sugar and you control portion sizes. It is also a lighter option compared to butter-rich bakery breads.
This recipe is a great choice when you want a homemade bread for sandwiches, toasts, or soups. It is good for weight loss when you use whole grain flour and watch serving sizes. If you need diabetic-friendly choices, slice thin and pair with protein and fiber to slow blood sugar spikes. The loaf can also be adapted into a high protein meal by adding seeds, protein flour, or serving with lean proteins.
HOW TO MAKE Everything Bagel No-Knead Bread
The method is hands-off and simple. You mix flour, yeast, salt, and seasoning with warm water. Let it sit for 12–24 hours. The long rest creates bubbles and flavor. When you are ready to bake, shape, rest, and bake in a hot Dutch oven. The pot traps steam and gives a crisp crust. This version uses everything bagel seasoning for a tasty top. For a healthier version, use half whole wheat or another high-fiber flour. For a high protein meal choice, try adding some protein powder or using a high-protein flour mix.
EQUIPMENT NEEDED
- Large mixing bowl
- Measuring cups and spoons
- Large fork or spatula for stirring
- Saran wrap or plastic wrap and a towel
- Parchment paper (a good sized square)
- Sharp knife or lame for scoring
- Dutch oven with lid (or heavy oven-safe pot with lid)
- Oven mitts or pot holders
- 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 thin slices to keep portions in check. A slice with a lean protein like turkey or smoked salmon and a handful of greens makes a high protein meal that will keep you full. For a lighter option, top a slice with mashed avocado and lemon for healthy fat and fiber. If you want a snack, pair a small slice with low-fat cottage cheese or Greek yogurt and seeds for extra protein. This loaf also makes great toast for breakfast or a quick sandwich for lunch. For those looking for diabetic-friendly ideas, combine a slice with protein and fiber rich sides to reduce blood sugar spikes.
STORAGE & FREEZING : Everything Bagel No-Knead Bread
Cool the loaf completely before you store it. At room temperature, keep it in a bread box or wrapped in a clean towel for up to 3 days. For longer life, slice the loaf and place slices in a freezer bag. Freeze up to 3 months. Toast slices straight from the freezer for quick meals. For best texture after thawing, reheat briefly in the oven or toaster. This is a great meal prep trick because you can freeze portions and pull out only what you need.
SERVING SUGGESTIONS
- For a balanced plate, serve a slice with a salad of mixed greens, chickpeas, and a light vinaigrette.
- Top a slice with smoked salmon, cucumber, and a small smear of light cream cheese for a higher protein meal.
- Use thin slices for open-faced sandwiches with hummus, avocado, and tomato for a heart healthy, fiber-rich option.
If you want a festive pairing, try serving slices with simple sweet buns or star breads at parties. A good companion for bread boards is a bright fruit bread like the festive cranberry star bread, which adds color and a balance of sweet and savory. Choose portion sizes that fit your goals: one or two thin slices for a snack, three for a meal when paired with protein and vegetables.
VARIATIONS
-
Healthier version: Use half whole wheat flour and half bread flour. Whole wheat boosts fiber and makes the loaf more filling. You can also reduce the salt slightly and add seeds like flax or chia for extra fiber and omega-3s. This makes a healthier version that is better for weight loss when paired with lean proteins.
-
High-protein or low-carb version: Use a blend of high-protein flour like vital wheat gluten or a small amount of unflavored whey or pea protein mixed into the flour. Another low-carb route is to make smaller rolls using almond flour blends, but note that true no-knead technique may change. For a true high protein meal, serve the bread with eggs, lean meats, or cottage cheese.
-
Air fryer or oven-baked version: If you do not have a Dutch oven, you can bake the loaf on a preheated baking stone or heavy pan in the oven at 450°F. For a small loaf, use a cast-iron pot that fits in your air fryer oven; preheat the pot and follow the same steam method. If using a countertop air fryer with enough space, preheat a small oven-safe pot or pan and bake at 450°F for shorter times; watch closely, as air fryers can brown faster. This gives you a quick, oven-baked option when you want a faster bake.
For a holiday bread board, consider adding a sweet or spicy bread idea to mix textures and flavors, like the fun holiday cookie wreath idea, but keep the loaf savory to balance the sweets.
FAQS
Q: Is this bread a healthy choice?
A: It can be. The basic recipe has no added sugar and uses simple ingredients. To make it healthier, use whole grain flour, add seeds, and watch portion sizes. That creates a higher fiber loaf that feels more filling.
Q: Can I make this diabetic-friendly?
A: Yes. Use whole grain flour, slice thin, and pair with protein and vegetables to slow glucose rise. Avoid sweet spreads and control portion sizes. These steps help make the bread more diabetic-friendly.
Q: How long will the bread last at room temperature?
A: The bread keeps 2–3 days at room temp when wrapped in a towel or stored in a bread box. For longer keeping, slice and freeze. Reheat slices in a toaster or oven from frozen.
Q: Can I add seeds or grains for more protein and fiber?
A: Yes, add seeds like sunflower, pumpkin, or flax on top or in the dough. You can also add oats or cracked wheat for extra fiber. These add texture and boost protein and fiber a bit.
Q: Is this a good option for weight loss?
A: It can be. Use whole grain flour, keep slices small, and make meals balanced with protein and vegetables. The loaf can be part of a weight loss plan when eaten in sensible portions and paired with lean proteins.
Q: Can I use instant yeast only? What if I use active dry yeast?
A: The recipe calls for instant yeast, but you can use active dry yeast if you proof it in water first. The timing may vary, but the 12–24 hour rise still works for flavor.
MAKE-AHEAD TIPS FOR Everything Bagel No-Knead Bread
- Mix the dough the night before to save time. The long rest builds flavor and lets you bake fresh bread the next day. This makes the recipe great for meal prep.
- Slice and freeze portions for quick use in sandwiches and toast. Pull frozen slices as needed for fast breakfasts or lunches.
- Prepare the dough and refrigerate for a slower, cleaner ferment up to 48 hours for a deeper flavor. Bring to room temperature before shaping and baking.
- Make two loaves and freeze one for later. Double batches save time in busy weeks.
This no-knead loaf is an easy way to have fresh bread at home. It can be a healthy version of your favorite sandwich base and a simple, lighter option for home meals. Use whole grains, seeds, and balanced sides to make it a part of a good meal plan. It is also a solid choice if you want a quick, homemade bread that is great for meal prep and family lunches. ***
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 pretty shaggy.
- Cover with saran wrap and let it sit for 12–24 hours in a non-drafty place.
- When ready to bake, sprinkle some flour on a good-sized square of parchment paper.
- Turn your dough out onto the parchment paper and shape it into a ball.
- Cut an X in the top of the loaf and let it rest for 30 minutes.
- Preheat your oven to 450°F, placing a Dutch oven inside to heat.
- Carefully lower the dough into the Dutch oven, brush with water, and sprinkle the remaining everything bagel seasoning on top.
- Cover and bake for 30 minutes, then uncover and bake for an additional 5–10 minutes until golden brown.
- Transfer to a cooling rack and allow to cool for at least 30 minutes before slicing.