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This big, crusty loaf of No-Knead Everything Bagel Bread is just as addictively savory, oniony, and garlicky as a classic everything bagel. Vegan.
This No-Knead Everything Bagel Recipe infuses the same savory, seedy, and onion-y deliciousness of an everything bagel into a big and fluffy loaf of bread. With no fancy techniques or tools required, this no-knead loaf is not just for beginners—it’s for anyone who loves good bread!
Everything But The Bagel Bread
Have you ever tried making your own bread before? I promise it’s easy AND fun! If it sounds intimidating at all to you, start with a no-knead bread recipe; it swaps the complicated steps and processes for beginner-friendly techniques.
In no-knead recipes, you can forget everything you’ve heard about kneading and fermenting dough. The dough is simply folded a few times and then baked in a steaming hot Dutch oven to give the loaf a bakery-style crispy crust and a tender, airy interior. Once you master the process, you can play with the flavors as much as you’d like!
I’ve made Sun-Dried Tomato Bread and Double Chocolate Bread before but this Everything Bagel Bread is one of my new favorites. It’s like artisan bread meets everything bagels—oniony and garlicky in the best way, crispy and golden on the outside, and soft and fluffy on the inside. It’s the best solution when you can’t decide between toast and a bagel, making it a must-have in your kitchen at all times.
Ingredients for No-Knead Everything Bagel Bread
5 simple ingredients bring that classic everything bagel flavor to this no-knead bread loaf:
- Everything Bagel Seasoning: I made my own everything bagel seasoning using poppy seeds, white and black sesame seeds, dried minced garlic, and dried minced onion. Or, if you’d rather go with store-bought, a salt-free everything seasoning blend will work just as well and be twice as convenient.
- All-Purpose Flour: as the backbone of our bread, regular AP flour gives the loaf a tall and fluffy structure and delicious flavor. I haven’t tested this recipe with another flour, so let me know how it works if you try other varieties.
- Instant Yeast: this is what makes the dough rise without any effort on your part. You can find it in small packets or jars in the baking aisle.
- Kosher salt: it not only enhances the bread’s flavor but also controls the yeast activity and strengthens the dough. Don’t skip it!
- Water: room temperature water is the simplest ingredient here but is essential for hydrating the dough and activating the yeast.
How to Make No-Knead Everything Bagel Bread
- Mix the poppy seeds, sesame seeds, minced onion, and minced garlic in a small bowl. Remove 1½ tablespoons of the seasoning mix and set it aside.
- Whisk the flour, remaining seasoning mix, salt, and yeast in a large bowl. Form a well in the center, pour in 1½ cups of water, and mix until the dough is thick and lumpy.
- Cover the bowl with plastic and let the dough rest at room temperature until it has doubled in size.
- Place your Dutch oven without the lid in the oven while it preheats. Meanwhile, transfer the dough onto a well-floured surface. Pull the bottom edges of the dough towards the center of the top and pinch it well to shape it into a ball. Repeat until you have a tight ball of dough, then flip it onto a sheet of parchment paper, pinched side down.
- Brush the top of the loaf with water and sprinkle the top generously with the reserved seasoning mix.
- Carefully place the parchment paper with the dough in the preheated Dutch oven. Bake the bread until it’s golden and crispy.
- Transfer the bread to a cooling rack and let it cool completely before slicing and serving.
Caitlin’s Cooking Tips
- Patience is key with no-knead bread: Plan to let your dough rest for at least 12 hours (or up to 16 hours) to develop its flavor and texture. This long fermentation time results in a better rise and a more developed, extra delicious flavor.
- Shape with love: When shaping your dough, do so with a gentle touch to preserve the air bubbles that have formed during the long rise. Trust me—the light, airy crumb is unforgettable. Remember, NO kneading—just a few gentle folds are all it takes to form a nice, tight loaf.
- Preheat the Dutch oven: For that gorgeously golden and crispy crust, fluffy interior, and impressively rounded top, you must preheat your Dutch oven before baking the bread.
Serving Suggestions
Like the iconic bagel that started it all, one of the best ways to enjoy this bagel bread is by toasting a slice and slathering it with vegan butter, cream cheese (regular or herbed), or my Vegan Ricotta Cheese. You can’t go wrong with using it for avocado toast topped with these Pickled Red Onions in the morning, either.
In the mood for a sandwich? Slice up your everything bagel bread, lightly toast each slice, and use them to make this Rainbow Veggie Sandwich, this Chickpea Salad Sandwich, this Vegan BLT Sandwich, or this Vegan Eggplant Reuben.
If you’re looking for more everything bagel seasoning recipes, you’ll also love this Everything Bagel Potato Salad and this Everything Bagel Panzanella Salad!
How to Store Leftover Everything Bagel Bread
The leftover bread will keep for up to 5 days at room temperature. Keep it in an airtight container or a resealable plastic bag on the kitchen counter to prevent it from drying out.
Or, to keep it longer, freeze the individual slices. Wrap each slice in plastic wrap, place them in a freezer-safe bag or container, and freeze for up to 2 months. When it’s time to eat, just pop a slice in the toaster or let it thaw at room temperature.
Recipe FAQs
Another large, oven-safe pot with a lid will work just as well. Try to use cast iron if you can; it will develop the crispiest crust.
Unfortunately, I haven’t tested this recipe with gluten-free flour, so I’m unsure if it will work. Sorry!
You’ll know it’s done when the crust has a deep golden brown crust and it sounds hollow when gently tapped.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
No-Knead Everything Bagel Bread
Ingredients
For the Everything Bagel Seasoning*:
- 2 tablespoons poppy seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds or sub more white
- 1 tablespoon dried minced onion
- 1 tablespoon dried minced garlic
For the Bread:
- 3 cups all-purpose flour plus more for dusting
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups + 2 tablespoons room temperature water divided
Instructions
- Seasoning Mix: Add the poppy seed, sesame seeds, minced onion, and minced garlic to a small bowl and mix well until evenly combined. Remove 1 1/2 tablespoons of the seed mix and set aside to coat the crust of the bread later.
- Prep: Add the flour to a large mixing bowl along with the remaining seasoning mix, salt, and yeast; whisk well. Form a well in the center of the dough, then pour in 1 1/2 cups of water and mix with a wooden spoon. The dough should be thick and lumpy, but if it is too dry, add in the extra 2 tablespoons of water. Cover the bowl with plastic wrap (I like to use a rubber band to seal it tight) then set aside and let rest for 12 to 16 hours, until the dough looks loose and has doubled in size.
- Preheat: Preheat the oven to 450F; once it’s pre-heated, add a 6 quart (or similar sized) coated dutch oven or cast iron pot to the oven and allow it to preheat (lid off) for 30 minutes. Set a sheet of parchment paper aside.
- Shape the Dough: Right before baking, use a spatula to transfer the dough onto a well-floured surface. Dust your hands with flour as well and pull the bottom edges of the dough ball towards the center of the top, pinching well to “shape” it – remember, no kneading! Repeat several times to get a tight ball, then flip the ball onto the sheet of parchment paper so the pinched side is on the bottom. I like to do this right before taking the cast iron out of the oven.
- Make it Seedy: Brush the top of the bread loaf with water, then sprinkle with the remaining reserved seasoning mix. Optional: use a sharp knife to score the top of the bread to reduce random cracking.
- Bake: Carefully remove the preheated dutch oven, place the parchment paper (and dough) in it, then cover and return to the oven. Bake for 30 minutes covered, then remove the lid and bake for an extra 18 to 20 minutes to get a nice and crispy crust.
- Serve: Remove from the oven and transfer to a cooling rack. Let cool before slicing. Store leftovers in an airtight container at room temperature for up to 5 days, or pre-slice your loaf and store in the freezer for up to 2 months.
Recipe Notes
- Everything Bagel Seasoning: If you already have a salt-free Everything Bagel Seasoning mix you can use 6 tablespoons of that instead of the seed mixture in step 1. Do not use a seasoning mix that contains salt or the bread will be too salty.
This Everything Seasoning bread is so easy and divine! The seasoning really carries throughout every bite. This was so simple and I’m sure to make this a lot!
My “Dutch oven” is a speckled enamel covered pot that I use for solar cooking. So it’s thin. I adjusted for this by: reducing oven temp to 425F, putting a pan with water in the oven for moisture, and final cook time with lid off was only 15 minutes.
Thanks Kathleen! That’s great to know that the recipe works in a thinner pot as well
Hi! You do not specify is the dutch oven should be preheated with the lid on or off? I am preheating it with the lid on, hopefully it’s what you meant. Can you please clarify?
Thanks.
Yes lid on!
It’s a good inspiration. I gave the bagel stuff to my old bread recipe. It was amazing. 🎉💯🎉
I will try this bread recipe too. 😊🙃