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!
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 ????.Print
For the Bread
- 3 cups all purpose, unbleached flour
- 1 3/4 teaspoons coarse salt
- 1/2 teaspoon active dry yeast
- 1/4 teaspoon white sugar (to activate yeast)
- 1 1/2 cups warm water (around 110°F)
- 1/2 teaspoon black sesame seeds
- 1/2 teaspoon white sesame seeds
- 1 teaspoon poppy seeds
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the Topping
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 2 teaspoons poppy seeds
- 1 teaspoon caraway seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon minced onion
- 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. 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.
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 1/2 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.