Here is a simple, healthy bread you can make at home with little fuss.
INTRODUCTION
Everything Bagel No-Knead Bread is a simple loaf with a crisp crust and soft center. It uses a slow rest and a hot Dutch oven to make a bakery-style loaf at home. This bread is a great choice for a healthy version of homemade bread because it uses few ingredients and no added sugar. It works well for meal prep, and you can slice and freeze portions for quick use. Pair a warm slice with a spiced drink like a cozy gingerbread latte recipe for a cozy morning or snack.
This no-knead method keeps hands free and time low. The dough ferments slowly, which can help flavor and texture without extra work. For people who want a lighter option and portion control, this loaf is easy to slice thin and enjoy with high-protein toppings.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple, flexible, and friendly for meal prep. The dough only takes minutes to mix and then rests for 12–24 hours. This makes it a great choice for busy weeks. It is also a lighter option compared to store loaves filled with sugar and preservatives.
If you aim for weight loss or balanced meals, slice thin and top with lean protein like smoked salmon or egg whites for a high protein meal. For a low carb day, use a small slice with a big salad. You can also make a batch and freeze slices for quick breakfasts, which is great for people who plan meals ahead. For a warm, flavored cup to go with your bread, try a homemade creamer like the gingerbread coffee creamer to add cozy flavor without too much sugar.
HOW TO MAKE Everything Bagel No-Knead Bread
This bread uses a hands-off approach. Mix dry ingredients, add warm water, stir, and let time do the work. The long rest builds flavor and a light crumb. When you bake in a hot Dutch oven, steam builds and gives the loaf a strong crust and soft inside.
EQUIPMENT NEEDED
- Large mixing bowl
- Large fork or sturdy spoon for stirring
- Saran wrap and a towel to cover
- Parchment paper, a good sized square
- Dutch oven with lid (cast iron works well)
- Sharp knife for scoring
- Oven mitts or pot holders
- Cooling rack
- Brush or spray bottle for water
Ingredients You’ll Need :
3-1/4 cups bread flour or all purpose flour, 1 tsp instant yeast, 1 tsp salt, 2 Tbsp everything bagel seasoning, divided, 1-1/2 cups warm water
STEP-BY-STEP INSTRUCTIONS :
In a large mixing bowl, whisk together the flour, yeast, salt and 1 Tbsp of everything bagel seasoning., Add the warm water and stir with a large fork until combined. (It will look pretty shaggy.), Cover with saran wrap, (I throw a towel over the top too), and let it sit for 12-24 hours in a non-drafty place. (I keep mine in the empty microwave.) The dough will have tiny bubbles all over the top., When ready to bake: Sprinkle some flour on a good sized square of parchment paper., Turn your dough out on to the parchment paper, keeping as much of it in the middle as you can., Flour up your hands and sprinkle a little over the top of the dough, (if your dough feels loose, sprinkle with a little more flour), then fold the dough into itself while rotating to create a ball. Flip it over so the smooth side is on the top and use your hands to complete shaping in to a ball., Cut an X in the top of the loaf with a sharp knife, cover loosely with plastic wrap, and let it rest for 30 minutes., Meanwhile, place a Dutch oven pot in the oven with the lid on and preheat the oven to 450 degrees. Let the Dutch oven sit in there and heat for the 30 minutes the bread is resting., Dust off any extra flour from the parchment paper around your loaf. Brush or spray your loaf with a little warm water and sprinkle the additional Tbsp of everything bagel seasoning over the top as evenly as possible., Carefully remove the Dutch oven from the oven and remove the lid. (Make sure to use your pot holders!), Pick up the ball of bread by the edges of the parchment paper and carefully lower the entire thing in the hot Dutch oven., Replace the lid, (don’t forget how hot it is), and place the Dutch oven back in the oven., Bake for 30 minutes., Open the oven, remove the lid and bake an additional 5-10 minutes, or until the loaf is as golden brown as you like it., Remove the Dutch oven from the oven and transfer the bread to a cooling rack. (I use the parchment paper to lift it out.), Try to let it cool at least 30 minutes before slicing with a serrated bread knife!
HOW TO SERVE Everything Bagel No-Knead Bread
Slice the bread thin for portion control. One or two thin slices with a protein-rich topping can be a complete, balanced meal. Try:
- Toast a slice and top with smashed avocado, lemon, and smoked salmon for a high protein meal.
- Make small open-face sandwiches with turkey, spinach, and mustard for a light lunch.
- Use a slice with cottage cheese and sliced tomato for a low sugar, high protein snack.
For people watching calories, measure one slice (about 1–2 oz) and pair with a big salad or steamed veggies. This way the bread adds flavor and energy without taking over the plate. This loaf also makes a great base for meal prep sandwiches that stay fresh when wrapped well.
STORAGE & FREEZING : Everything Bagel No-Knead Bread
Store the cooled loaf at room temperature in a breathable bag for 2–3 days. For longer storage, slice the loaf and place pieces in a freezer bag or container. Freeze up to 3 months. To use frozen slices, toast or warm in the oven or toaster oven. Thaw a slice at room temperature or reheat from frozen for a quick meal. Slicing before freezing makes it easy to pull out single portions for meal prep or weight loss plans.
SERVING SUGGESTIONS
- Pair a thin slice with a poached egg and spinach for a balanced breakfast.
- Make mini sandwiches with lean protein and lots of salad greens.
- Serve with a bowl of lentil soup for a fiber-rich, heart healthy meal.
For a low sugar pairing, choose plain Greek yogurt with fresh berries instead of sweet spreads. Adding a side of leafy greens or vegetables turns a slice into a balanced plate.
VARIATIONS
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Healthier version: Use part whole wheat flour (swap 1 cup of the white flour for whole wheat) and add 1–2 Tbsp of ground flax or chia for fiber. This boosts fiber and keeps the loaf a lighter option while adding nutrients.
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High-protein version: Add 2–4 Tbsp of vital wheat gluten to the flour mix or use a high-protein bread flour. You can also serve slices with high protein toppings like cottage cheese, egg salad, or turkey and hummus to make a true high protein meal.
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Low-carb version: This no-knead dough is not designed for a direct swap to almond or coconut flour. For a low carb bread, try making small almond-flour flatbreads or cloud bread as a substitute. Another option is to use thin slices of this loaf and enjoy them sparingly with high-protein sides to keep net carbs lower—this can be a good strategy for people doing low carb or diabetic-friendly meal plans.
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Air fryer or oven-baked version: You can bake small rolls in an air fryer at 350°F for 12–18 minutes (watch closely) for a faster option. Or bake the loaf in a regular oven-safe pot or on a baking stone without a lid at 450°F, adding a pan of hot water in the oven to create steam during the first 10 minutes.
FAQs
Q: Is this bread healthy?
A: Yes. Made with simple ingredients and no added sugar, this bread can be part of a healthy diet. Use whole grain swaps and add seeds for more fiber and nutrients to make a healthier version.
Q: Is this good for weight loss?
A: It can be good for weight loss if you control portions and pair it with lean protein and vegetables. A thin slice with a protein-rich topping makes a balanced snack or meal that supports calorie control and satiety.
Q: Can this be diabetic-friendly?
A: With portion control, whole grain swaps, and protein on the plate, this loaf can fit into a diabetic-friendly plan. Monitor portion size and pair slices with low sugar, high-fiber foods.
Q: How long does the bread last?
A: At room temperature, it lasts 2–3 days in a bag. For longer life, slice and freeze for up to 3 months. Toast slices straight from the freezer.
Q: Can I make this gluten-free?
A: This exact recipe uses wheat flour and yeast and will not work with a simple swap to gluten-free flour. For gluten-free options, use a tested gluten-free bread recipe designed for that flour blend.
Q: Can I use a stand mixer?
A: You can mix with a stand mixer, but the dough is very wet and shaggy. Stirring by hand is easy and quick and keeps the method simple.
MAKE-AHEAD TIPS FOR Everything Bagel No-Knead Bread
- Mix the dough the night before and let it rest in the fridge for up to 24 hours for slow fermentation and deeper flavor. Take it out 30–60 minutes before baking to warm slightly.
- Bake a full loaf, slice it, and freeze single slices for quick breakfasts and lunches. This makes the bread great for meal prep.
- Keep toppings ready in small containers (sliced turkey, avocado, tomato) to make fast, balanced meals with minimal work.
This Everything Bagel No-Knead Bread is simple to make, easy to plan around, and fits well into healthy meal prep and balanced eating. Try one of the variations to match your goals, whether you want a higher protein meal or a lower carb day. For a warm, flavored cup to enjoy with your slice, try pairing it with homemade gingerbread coffee for a cozy touch.
Everything Bagel No-Knead Bread
Ingredients
Method
- In a large mixing bowl, whisk together the flour, yeast, salt and 1 Tbsp of everything bagel seasoning.
- Add the warm water and stir with a large fork until combined. It will look pretty shaggy.
- Cover with saran wrap and a towel, and let it sit for 12-24 hours in a non-drafty place.
- The dough will have tiny bubbles all over the top when ready to bake.
- Preheat the oven to 450°F while placing a Dutch oven pot inside with the lid on for 30 minutes.
- On a good sized square of parchment paper, sprinkle some flour and turn your dough out keeping it in the middle.
- Flour your hands and sprinkle over the top of the dough, then fold the dough into itself to create a ball.
- Cut an X in the top of the loaf with a sharp knife, cover loosely with plastic wrap, and let it rest for 30 minutes.
- Dust off any extra flour from the parchment, brush or spray with warm water, and sprinkle the remaining Tbsp of everything bagel seasoning over the top.
- Carefully remove the Dutch oven, lower the dough into it, replace the lid, and bake for 30 minutes.
- Remove the lid and bake an additional 5-10 minutes or until golden brown.
- Transfer the bread to a cooling rack and let cool for at least 30 minutes before slicing.