Everything Bagel No- Knead Bread
The base bread recipe is (mostly) from Jim Lahey’s cookbook called My Bread (affiliate link). I’ve baked many recipes from this book over the last 13 years, and have recently started baking this loaf. I used to use this recipe as a pizza dough, until he came out with his My Pizza (also affiliate link) cookbook. All of his cookbooks are excellent and I suggest buying all of them.
I amped this recipe up with Everything Bagel Seasoning which makes a really flavorful bread!
Some of the links on this site are affiliate links. This means if you click on the link and make a purchase, I may receive a commission, at no extra cost to you. I only recommend products or services that I trust. Thank you!
Show your appreciation with a tip!
Help keep this website AD-Free and Paywall-Free with a donation of your choosing. TOTALLY OPTIONAL!
Everything Bagel No-Knead Bread Recipe
Ingredients
3 cups bread flour or all-purpose flour, plus more for the work surface
1/4 teaspoon instant or other active dry yeast
1 1/2 teaspoons kosher salt
2 teaspoons honey
1 1/3 cups water (I usually use a little more than that- 1 1/2)
3 tablespoons everything bagel seasoning
Cornmeal or wheat bran, as needed
Instructions
In a large bowl, stir together the flour, salt, everything bagel seasoning, and yeast. Add water and honey, and mix together with a wooden spoon until the dough is wet and sticky. Make sure that it’s sticky to the touch, you’ll have to keep mixing to get this texture- you can add another tablespoon or two of water to get this consistency if you can’t get it with 1 1/3 cups. Cover bowl with some plastic wrap and/or a tea towel and set in a warmer draft-free area (at least 72°F) for 12-18 hours until the dough is doubled in size and the surface is dotted with bubbles. In the winter I proof for 24 hours. The long fermentation period is what gives the bread its amazing flavor.
When your dough is looking like its first rise is complete, generously flour a clean work surface. Scrape the dough onto the work surface in one piece. When you remove the dough from the bowl it will cling in long, thin strands and will be very sticky and that is good. Flour your hands and lift the edges of the dough in towards the center. Flip it over and form the dough into a ball. Cover with plastic wrap and a tea towel or just a tea towel (not terrycloth) and let it rise for another 2 hours until the dough has doubled in size again. In the winter I’ve been letting it rise for 4 hours. If you poke the dough with your finger, it should hold the impression- if it doesn’t, let it rise for another 15 minutes.
About a half hour before the second rise is complete, preheat the oven to 475°F with a rack in the lower third position, and place a covered 4 1/2 to 6 quart heavy pot in the oven.
When the dough is finished rising, carefully remove the hot pot out of the oven and remove the lid. Gently place the dough into the pot, seam-side up and cover and bake for 30 minutes. You can also score the top of the dough before placing in the oven, I like to do an unconnected square with 4 lines on top of the loaf.
Remove the lid and bake for another 15-30 minutes, until the bread is a deep chestnut color but not burnt. Using a spatula or potholders, lift the bread out of the pot and place on a rack to cool completely- do not cut the bread open until it is cooled which usually takes at least a couple of hours.
