It’s almost 100 degrees outside and I’m baking bread. You want to know why? It’s because I’m so ready for fall! Today I’m sharing my recipe for Everything Bagel Dutch Oven Bread. I was strolling through the grocery store spice aisle when I came across everything bagel seasoning and I knew I had to try it on no knead Dutch oven bread. I’m glad I did because it was amazing!
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What you will need:
3 cups of flour
2.5 Tbsp Everything Seasoning Blend
1 tsp salt
1/2 tsp active dry yeast
1 – 1/2 cups room temperature water
If you want to learn more about how to select the best Dutch oven for bread baking, check out this post!
Everything Bagel Dutch Oven Bread Recipe
Everything Bagel Dutch Oven Bread
Ingredients
- 3 cups Flour
- 1/2 tsp Active Dry Yeast Room Temperature
- 2.5 tbsp Everything Seasoning
- 1 tsp Salt
- 1 - 1/2 cups Water Room Temperature
Instructions
In a large bowl, mix the dry ingredients (Flour, Active Dry Yeast & Salt).
Mix in 2 tbsp of the everything seasoning.
Add the water to the mix and stir until well combined.
Cover the bowl tightly with plastic wrap and let the dough sit for 12 - 18 hours.
After 12 - 18 hours the dough should have risen and expanded. Preheat the oven to 450 degrees WITH the dutch oven and lid in the oven. You'll want the dutch oven to reach 450 degrees before you add the dough.
Sprinkle a small amount of flour onto the bottom of the dutch oven so that the dough doesn't stick.
Add the dough to the dutch oven. If it is sticking to your hands, lightly cover your hands with flour. Sprinkle the remaining 1/2 tbsp of everything seasoning on the top of the bread.
Bake the bread in the oven at 450 degrees with the lid on for 30 minutes. After 30 minutes, take the lid off and bake for another 10 - 15 minutes until the crust is a golden brown color.
After the bread is finished baking, immediately remove it from the dutch oven so that it can cool.
If you like everything bagels you will certainly enjoy this bread. It takes very few ingredients and hardly any effort. My husband is a bit obsessed with it. He’s been talking about it for days. 🙂
I bought my everything bagel seasoning at Kroger. I’ve seen it at Trader Joe’s as well if you have one near you.
You can pin it below if you would like to save this recipe for later. 🙂
Check out my other Dutch oven bread recipes!
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Food Organization Ideas
Thank you for sharing on the Classy Flamingos. We love having you.
Thanks so much for sharing your awesome post with us at Full Plate Thursday,450. Hope you are having a great week and come back to see us soon!
Miz Helen
Hi Hannah! This bread looks incredible! I can thinking of so many delicious ways to use this in my meal planning! Thanks so much for sharing!
Thanks Kristi. As soon as the weather cools down here I’m making this bread again. It was SOOO GOOD!
Thanks for sharing! How much salt are you using?
Hi Ellana. I just updated the recipe. I use 1 tsp of salt when I make it.
Hannah this bread is amazing!! It was a huge hit at my house and a recipe I know I will be making for me and mine for years to come 😊 thank you so much for sharing ❤️
I’m so glad that you like it Jami! I’ve been making versions of it every weekend since I’m stuck at home. Stay safe!
Can I use instant yeast instead of active dry yeast?
Hi Linda! Yes you can. You won’t need as much if you use instant yeast so I’d use a little less than the recipe calls for. Most people recommend cutting back by 25%.
Does the ride time vary if I use instant yeast?
It will probably rise a little faster but I would still recommend letting it sit overnight or at least 12 hours. You’ll know when it’s ready when it has doubled in size.
Do you let the dough rise in the refrigerator, or counter top? And how much should the dough rise, double?
I let it sit on the counter overnight. It usually gets to be about double in size depending on the quality of the yeast.
Very good bread! Thank you for the recipe!
This was a hit, I have another dough rising now. Thank you for sharing this!! What are your thoughts on maybe one and a halfing the recipe? I’m thinking with the larger dutch oven it might be ok.
For sure! As long as you kept the ratios the same it should be fine. Glad you liked the recipe!
Just wondering if I could put balled up tin foil on two sides of my Dutch oven with the dough in the middle so that the bread forms more of a rectangle?
I haven’t tried that but I would guess it would work out ok.
This sounds yummy and I can’t wait to try it! I noticed you have a Crofton Dutch oven – do you still bake at 450? My Crofton DO manual says up to 400. I assume it’s the knob on the lid, but have you tried this at 400 degrees instead? Do you have any problems with your DO at 450 degrees? Thanks!
Sorry for the delayed response on this. I took some time off from the blog so just getting to comments. I’ll admit that I did not read the manual for my Crofton dutch oven. That said, I have not had a single issue baking it at 450 degrees. One of the little handles on mine broke off which is annoying so I’ll probably upgrade it to something a little more durable at some point. It does the job for now though.
Thank you for the recipe! I did double it because my only Dutch oven is 8 quarts. It turned out pretty good. The only thing I will do differently next time(and there will be a next time :)); s bake it 35 min before taking the lid off instead of 30. mine came out a little dense and just barely done but really good flavor!
You’re welcome Katie and good point about adding some time. I’ve considered making a double recipe and figured it would take a bit longer since it’s more volume so I appreciate you testing this out and letting me know!
Regarding your Everything Bagel Bread, can it be made in a loaf pan? And would I need to adjust the cook time? Thank you!
Has this recipe changed? I thought you put parchment paper in the Dutch oven with the dough.
No, this is the original recipe. I’ve used parchment paper in other recipes. When I have it I will use it but it isn’t critical.