STOP Buying Bread—Make This EVERYTHING BAGEL Loaf. No Knead, no mixer!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Welcome to Robin on the Farm, today I'm showing you how to make no-knead everything bagel bread.

Start with 5 and 1/2 cups of bread flour (about 660 g).

Add 1/2 teaspoon of instant yeast (or active dry yeast).

Add 2 teaspoons of salt.

Add everything bagel seasoning to the dough and for the outside of the bread.

Whisk the dry ingredients together.

Add 2 and 1/4 cups of cool water and 2 tablespoons of olive oil.

Mix until a shaggy dough forms, ensuring no dry flour is left.

Cover the bowl with plastic wrap and let it rise for 8 to 14 hours at room temperature.

After about 9 hours, the dough should be puffy and risen.

Sprinkle flour on a dough mat and turn out the dough, handling it minimally.

Fold the sides of the dough into the middle to shape it into a round loaf.

Flip the dough over so the seam side is down.

Let the dough rise for another hour and a half in a covered baker (like a Dutch oven).

Spritz the dough with water and sprinkle 2 tablespoons of everything bagel seasoning on top.

Score the top of the dough about half an inch deep to allow for expansion during baking.

Place the lid on the Dutch oven and put it in the oven without preheating.

Set the oven to 450°F (232°C) and bake for 50 minutes.

After 50 minutes, remove the lid and continue baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens