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Alright. Time to get serious. I’m a bagel fiend, specifically an everything bagel fiend. I’ll eat them for any meal of any day all day long. However, the amount of cream cheese I require for said bagel...is ridiculous.
Here’s the dilemma: I can’t have a bagel without cream cheese. Unless it's a breakfast sandwich but that’s a whole other discussion. How to make the everything bagel cream cheese extravaganza healthier?...Ummmmm basically my new favorite thing in the universe, no knead everything bread!
Boom.
Remember my foolproof artisan no knead bread? YUP! Just add awesome seasonings and you've got yourself a whole new bread. And a super delicious one at that. While it's baking, you're house will literally smell like a bagel shop and its the best thing everrrr.
Quick note: I've seen a lot of no knead bread recipes lately where you jump right into mixing all the ingredients together in a bowl. Although this can absolutely work, I like to make sure the yeast is activated. Otherwise, if the water was a little too hot or a little too cold and the yeast didn't activate, all those ingredients are wasted and you have to start over!
Not too bad when you're just using flour and salt but when you add all the delicious "everything" seasonings, that's going to be pretty irritating. And you can't have everything bread without everything seasonings!
Ergo, activating the yeast. It's all about getting the temperature of the water right, around 110°F. Pretty much when the water feels like its a little too hot to comfortably wash your hands but definitely not scalding. Honestly, if I don't use a thermometer, I usually have to try twice to get the yeast to activate! My issue is the water is usually too cold and I have to turn up the heat a little bit. So, no worries if you don't get it on your first try. Just remember to be patient, and grab a thermometer if you have one ????.
Other than that, easy peeze! This no knead everything bread is honestly one of my favorite things to bake. It's so simple to throw together and it's just SO good! No need to buy everything bagels at the store when you can whip this up at home ????.
PrintNo Knead Everything Bread
- Total Time: 12 hours 45 minutes
- Yield: 1 large round loaf 1x
Ingredients
For the Bread
- 3 cups all purpose, unbleached flour
- 1 ¾ teaspoons coarse salt
- ½ teaspoon active dry yeast
- ¼ teaspoon white sugar (to activate yeast)
- 1 ½ cups warm water (around 110°F)
- ½ teaspoon black sesame seeds
- ½ teaspoon white sesame seeds
- 1 teaspoon poppy seeds
- ½ teaspoon caraway seeds
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
For the Topping
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 2 teaspoons poppy seeds
- 1 teaspoon caraway seeds
- ½ teaspoon garlic powder
- ½ teaspoon minced onion
Instructions
- Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- In a large bowl, whisk together flour, salt, and seasonings for the bread. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit in a warm, dry place for 12-18 hours. After the dough has risen for at least 12 but preferably 18 hours, it should look loose and very moist with some bubbles on the surface.
- When the dough is ready, preheat the oven to 450˚F. Place a 6 to 8qt dutch oven or cast iron pot in the oven to heat up for 30 minutes before baking. Mix together seasonings for the topping in a small bowl and set aside.
- Place dough on a well floured surface and, using plenty of flour on your hands, gently pat it into a ball shape. Score the top of the dough as desired.
- Place it onto a piece of parchment paper, sprinkle the top of the dough with more flour, and cover with saran wrap while you wait for your pot to heat up.
- Place it onto a piece of parchment paper and sprinkle the top of the dough with the toppings mixture. Cover with saran wrap while you wait for your pot to heat up.*
- Remove the saran wrap and place both the parchment paper and the dough into the heated pot so that the parchment lines the bottom.
- Place on a middle rack and cook, covered, for 30 minutes. Remove the cover and cook another 10-15 minutes, until bread is golden. Cool on a wire rack.
Notes
Unless, I check the temperature with a literal thermometer, I've always had to try twice to activate the yeast! So if it doesn't activate the first time you try, no worries. Be patient and try again with another ½ teaspoon of yeast.
To make sure the toppings stay on the bread after cooking when you cut yourself a slice, brush a little milk on top of the dough before sprinkling with the toppings. A milk wash will give the bread a dull shine, more of a matte look not too different from what it would look like without one! If you want to really make sure the toppings stick and don't mind a little shine on your bread, an egg white wash will work as well.
- Prep Time: 12 hours
- Cook Time: 45 minutes
Krystle
Ooo... I can’t wait to try this! I can practically smell it now. ????
Kate Whittle-Utter
Hi Abby! I haven't seen you in years but I'm happy to see you are making delicious food. If I could only choose one food to eat for the rest of my life, I'd choose an everything bagel with cream cheese. When I saw this recipe, I decided I had to give it ago. I've always been too intimidated to bake bread even though I've always known I would love it.
I made this recipe yesterday and it was outrageously delicious. It was easy to make and so incredibly satisfying to finish and eat. Now I feel more confident to try more bread baking. Thank you for this recipe!
Aberdeen
Hi Kate!! So great to hear from you :-). Everything bagel with cream cheese right?? I don't know what it is about those things but they're just SO good. I'm so glad you liked this recipe! It's becoming a weekend staple in my house ????.
Definitely keep baking! I'm for sure more cook than baker, and nothing is more satisfying than a baked good turning out right (and tasting great too!).
Carolyn Vick
Dang girl, this is a lot of cookin. I made your Everything no-knead bread last night and really enjoyed it. I had no ground garlic so am anxious to try again with all the seasonings. My problem was the toppings which were lost by the, dare I say, thousands when I cut the bread. Usually when a recipe calls toppings like this there is something like egg whites wash to hold them to the bread. I was freaked seeing all that money fall off the bread. Besides I wanted to eat it. I always follow the recipe when trying something new the first time but I saw nothing about this on your site. Help.
Aberdeen
I totally understand! An egg whites wash would do just fine to keep all the seasoning on the crust. If you’re worried about too much color or shine on the top, even just a light milk wash will do the trick! I’ll definitely add an edit to the recipe, thank you for letting me know :-). Hope that helps!
Carolyn Vick
Great. Thank you for responding. I felt that was probably it but with all your cooking you might have had some secret new technique. Trying again this weekend and also taking a look at your other recipes. Know I'm looking at happy eating.
Daisy Szeto
Aberdeen, I love this recipe! It's so easy and the best part, my entire work family LOVED eating this. Can't wait to bake more!
Steven R Cannon
Can I make this in a plain bread pan
Maddie Miller
Could this be proofed in the instant pot on the yogurt setting to cut down on time? If so, how long should I let it go for?
Aberdeen
I have never proofed bread in the instant pot so I'm not sure. If you try it let me know how it goes!
Cheryl
I have a sour dough starter. How can I incorporate into this recipe?
Aberdeen
I'm not sure, I have never made sourdough bread or used a sour dough starter before, though it is on my list!
Dan Basile
My bread had a overly moist interior after baking. I used a 3 quart Pyrex bowl because I do not have a cast iron Dutch oven. Before baking, the dough seemed less than firm. Could the problem be too much water? Should I have added more flour?
Rachel
If I have everything seasoning already mixed, what measurement could I use to sub that for each individual seasoning as you listed?
Marie-Louise
Have made this bread several times now and it's always a hit! Never fails to impress friends and family, nothing ever gets leftover. thanks for sharing 🙂
Aberdeen
Love this! You're very welcome 😊.