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.