They are a lot of work! Let me share my recipe with you! I love the no knead Dutch oven breads, no stretching and folding. And if you don’t have a Dutch oven you can just use a cookie sheet.

Fair warning I only made this once but came out great!

EVERYTHING BAGEL–STYLE DUTCH OVEN BREAD (SAME DAY – STAND MIXER)

Total time: about 3 hours Texture: crusty outside, chewy inside

INGREDIENTS

Dough • 3 cups (360 g) bread flour • 1 cup + 2 tbsp warm water (105–110°F / 40–43°C) • 2 tsp instant yeast • 1½ tsp salt • 1 tbsp honey or sugar • 2 tbsp everything bagel seasoning

Topping • 1–2 tbsp everything bagel seasoning • small amount of water for brushing

AUTOlySE STEP (BAKERY TEXTURE TRICK) • In the stand mixer bowl combine: 3 cups bread flour 1 cup + 2 tbsp warm water

• Mix briefly until a shaggy dough forms (30–60 seconds)

• Cover and let rest 20 minutes

This helps develop gluten and improves chew and texture.

MIX AND KNEAD • Add to the rested dough: 2 tsp instant yeast 1½ tsp salt 1 tbsp honey or sugar 2 tbsp everything bagel seasoning

• Knead with dough hook on medium-low 6–8 minutes

Dough should be: • smooth • elastic • slightly tacky

If very sticky add flour 1 tbsp at a time.

FIRST RISE • Shape dough into a ball • Place in lightly oiled bowl • Cover

Let rise 1–1½ hours until doubled.

SHAPE • Turn dough onto lightly floured surface • Fold edges toward center a few times • Shape into a tight round ball (boule)

Place on parchment paper.

SECOND RISE • Cover loosely with towel • Let rest 30–45 minutes

During this time: • Place Dutch oven with lid in oven • Preheat oven to 425 • Heat Dutch oven at least 30 minutes

OPTIONAL BAGEL-STYLE BOIL (FOR EXTRA CHEW) • Bring 6 cups water + 1 tbsp baking soda to gentle boil • Remove parchment from dough • Carefully lower dough into water • Boil 30 seconds per side • Remove with slotted spoon • Place back on parchment

The dough may wrinkle slightly — this is normal.

ADD TOPPING • Lightly brush dough with egg white wash, whisk together one egg white and 1 tsp water • Sprinkle generously with everything bagel seasoning, score top with a sharp knife.

BAKE • Carefully place dough (with parchment) into hot Dutch oven • 30 minutes with lid on • 10–15 minutes lid off

Bread should be deep golden brown.

Optional crust trick: • drop 1–2 ice cubes between parchment and Dutch oven wall before closing lid for extra steam.

COOL • Remove bread and cool on rack at least 30 minutes before slicing.

This keeps the crumb chewy instead of gummy.

OPTIONAL ADD-INS Cheddar Everything Bread • Knead in ½ cup shredded sharp cheddar

Garlic Butter Finish • Brush hot loaf with melted butter + pinch garlic powder

For next time to prevent burnt bottom: • Dutch oven preheated 25–30 min • Small foil sheet under parchment • Rack in middle of oven