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Chef Megan Mitchell

Online Cookbook

No-Knead Bread with Everything Bagel Salt

No-Knead Bread with Everything Bagel Salt


  • 3 cups AP flour
  • 1/2 tsp. instant yeast
  • 1 1/2 cups water, room temperature
  • 2 tbsp. Everything Bagel Salt


  1. In a large bowl combine the flour, yeast and Everything Bagel Salt. Whisk together. Add in the water and mix with a silicone spatula until everything is combined. It'll be sticky and lumpy. 

    Cover the bowl with plastic wrap and place in a warm area. Out of direct sunlight or drafts. Let sit for 12-18 hours, overnight is best.

  2. When the bread is ready, preheat oven to 450F. 

    Place a large, high sided Dutch oven with a fitted lid into the oven. If yours has a non-metal handle remove it and plug the hole with foil. 

  3. While the oven and Dutch oven come up to heat, cut a piece of parchment. It should be big enough to fit into the Dutch oven and come up the sides, so the bread doesn't stick or burn. 

    Place the parchment on the counter and lightly flour. Carefully scoop the dough onto the parchment. No need to roll out or knead. If it isn't a perfect round that's OK. 

  4. Carefully remove the pre-heated Dutch oven and remove the lid. Place the dough and parchment into the Dutch oven and cover with the lid. 

    Place back into the oven and bake for 30 minutes. Remove the lid and bake another 10-15 minutes or until the top is golden brown.

  5. Remove and let cool in the parchment on a baking rack so the bottom doesn't steam.

    Slice and enjoy.


    Recipe Adapted from Pinch of Yum

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