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.