No-Knead Everything Bagel Bread

Prep: Add the flour to a large mixing bowl along with the remaining seasoning mix, salt, and yeast; whisk well. Form a well in the center of the dough, then pour in 1 1/2 cups of water and mix with a wooden spoon. The dough should be thick and lumpy, but if it is too dry, add in the extra 2 tablespoons of water. Cover the bowl with plastic wrap (I like to use a rubber band to seal it tight) then set aside and let rest for 12 to 16 hours, until the dough looks loose and has doubled in size.

Preheat: Preheat the oven to 450F; once it’s pre-heated, add a 6 quart (or similar sized) coated dutch oven or cast iron pot to the oven and allow it to preheat (lid off) for 30 minutes. Set a sheet of parchment paper aside.

Shape the Dough: Right before baking, use a spatula to transfer the dough onto a well-floured surface. Dust your hands with flour as well and pull the bottom edges of the dough ball towards the center of the top, pinching well to “shape” it – remember, no kneading! Repeat several times to get a tight ball, then flip the ball onto the sheet of parchment paper so the pinched side is on the bottom. I like to do this right before taking the cast iron out of the oven.

Make it Seedy: Brush the top of the bread loaf with water, then sprinkle with the remaining reserved seasoning mix. Optional: use a sharp knife to score the top of the bread to reduce random cracking.

Bake: Carefully remove the preheated dutch oven, place the parchment paper (and dough) in it, then cover and return to the oven. Bake for 30 minutes covered, then remove the lid and bake for an extra 18 to 20 minutes to get a nice and crispy crust.

Serve: Remove from the oven and transfer to a cooling rack. Let cool before slicing. Store leftovers in an airtight container at room temperature for up to 5 days, or pre-slice your loaf and store in the freezer for up to 2 months.