There’s something about the scent of toasted sesame seeds mingling with onion and garlic that instantly transports me back to lazy weekend mornings. This no knead everything bagel bread captures exactly that: the familiar, savory aroma of an everything bagel without the usual hassle. I remember one morning I started this dough before bed, barely paying attention as I stirred it together with a wooden spoon. It wasn’t perfectly smooth or neat—more like a sticky, shaggy mess that I wasn’t sure would turn into bread at all. I went to bed wondering if it was too wet or if I’d forgotten something. But when I pulled it from the oven the next day, that golden crust covered in seeds and onion bits was worth every second of waiting.
That first bite was a little crunchy, a little chewy, and packed with the savory punch of everything bagel seasoning. It wasn’t exactly a bagel, but it had that comforting, hearty feel—something I’d snack on with cream cheese or pile with avocado and a sprinkle of chili flakes. This bread feels like a shortcut to a café vibe, right in your own kitchen.
Why You’ll Love It:
- No kneading means less time fussing and more time enjoying the process—though the wait for the dough to rise takes patience.
- The everything bagel flavor is baked right into the crust, so every slice bursts with those classic toppings without the need for boiling or special equipment.
- A chewy crust with a soft, airy crumb inside makes it versatile—great for breakfast toast, sandwiches, or dipping into soups.
- It’s simple—and that’s kind of the point. No complicated steps, just good bread with a familiar twist.
And hey, if you’re worried about the long rise time, you can prep it the night before and wake up to the smell of fresh bread. It’s like a little kitchen magic that happens while you sleep.
Print
No Knead Everything Bagel Bread
- Total Time: 8 hours 55 minutes
- Yield: 8 slices 1x
Description
A simple no-knead bread recipe infused with the classic flavors of an everything bagel. This easy-to-make bread features a chewy crust topped with a savory blend of sesame seeds, poppy seeds, dried onion, and garlic for a perfect bagel-inspired loaf without the hassle of kneading or boiling.
Ingredients
3 1/4 cups (400 grams) all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups (360 ml) warm water (about 110°F / 43°C)
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 tablespoon dried minced onion
1 teaspoon dried minced garlic
1 teaspoon coarse sea salt
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and instant yeast until evenly combined.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and all the flour is hydrated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 8 to 12 hours, or until it has doubled in size and is bubbly on the surface.
After the dough has risen, generously flour a clean work surface and gently turn the dough out onto it.
Using floured hands, fold the dough over itself a few times to shape it into a rough ball. Do not knead.
Place the dough seam-side down on a piece of parchment paper and cover loosely with a towel. Let it rest for 30 minutes.
Meanwhile, preheat your oven to 450°F (230°C) and place a Dutch oven or heavy oven-safe pot with a lid inside to heat for at least 30 minutes.
In a small bowl, combine the sesame seeds, poppy seeds, dried minced onion, dried minced garlic, and coarse sea salt to create the everything bagel topping.
After the dough has rested, sprinkle a generous amount of the everything bagel seasoning on top of the dough and gently press it in to adhere.
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the pot.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 10 minutes, or until the crust is deeply golden brown and crisp.
Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Kitchen Notes: I usually just use a heavy pot or Dutch oven that can handle high heat, so no need for special gear. When it comes to serving, this bread is surprisingly flexible: it’s just as satisfying sliced thick with butter as it is thinly sliced for a sandwich. I haven’t tested all variations, but you might try swapping the dried onion for fresh herbs or adding a bit of cheese on top before baking—though that might change the texture a bit. Also, if you want a softer crust, you could reduce the final bake uncovered time slightly, but I kind of like that crunchy edge. And if you’re feeling adventurous, a sprinkle of chili flakes mixed with the everything bagel seasoning can add a nice kick.
FAQ
Can I speed up the rising time? Not really—the long rise is what develops the flavor and texture, so rushing it might make the bread less tasty.
Is this bread gluten-free? No, it uses all-purpose flour, so it’s not suitable for gluten-free diets.
How do I store leftover bread? Keep it in a paper bag at room temperature for up to two days to keep the crust crisp, or freeze tightly wrapped if you want to save it longer.
Every loaf has its own little quirks, just like this one did when I made it the first time. Give it a try—you might find your new favorite way to enjoy that everything bagel flavor anytime.