No-Knead "Everything Bagel' Bread
with Sunflower Seeds
Your sandwiches are about to get an upgrade! Baking bread from scratch isn’t as daunting as you might think—especially when you’re making a no-knead version like this one. Studded with nutty sunflower seeds and spiked with all the bold garlicky-oniony flavors of an everything bagel, it’s sure to rival a loaf from your local bakery.
Nutrition values for one serving are equal to one slice of bread. This recipe is estimated to have 8-10 servings.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2.63 cup
Flour
(Contains Wheat)
2 teaspoon
Garlic Powder
3 tablespoon
Everything Bagel Seasoning
(Contains Sesame)
1.5 ounce
Sunflower Seeds
1 unit
Instant Yeast
Not included in your delivery
Salt
Pepper
Cooking Spray
Sugar
Nutrition Values
Instructions
Reserve 2 TBSP flour in a small bowl (you’ll use it in Step 3). In a large bowl, whisk together yeast, garlic powder, Everything Bagel Seasoning, sunflower seeds, remaining flour, 2 tsp salt, and 1 tsp sugar until evenly combined. TIP: Make sure to use your largest bowl––the dough is going to double in size! Add 1½ cups warm water; stir until water has absorbed and dough is sticky, about 30 seconds. TIP: For the perfect yeast-activating temperature, microwave 1 cup water until steaming, 1-2 minutes, then add ½ cup cold tap water.
Cover bowl with dough with a clean kitchen towel; set aside in a warm location (such as on top of the fridge or on a counter away from drafts) until doubled in size, about 3 hours. TIP: Dough is ready once it’s bubbly on top and wobbly when gently shaken. If it isn’t rising after 1 hour, transfer to a warmer area. Once dough has proofed for 2 hours, adjust oven rack to middle position. Place a large, heavy-bottomed, oven-safe pot with lid on middle rack. Preheat oven to 450 degrees. TIP: This step is essential—preheating the pot mimics a professsional baking oven.
Once dough has doubled in size, sprinkle half the reserved flour on a clean work surface. Transfer dough to floured surface; sprinkle and then gently rub top of dough with remaining flour. Cut a large square of parchment paper (about 10 inches) and place beside dough. Lightly coat your hands with nonstick cooking spray (or cooking oil). Gather edges of dough toward the center, then pinch edges together to form a ball. Gently flip dough, seam-side down; carefully transfer to center of prepared parchment square. If necessary, fold edges of dough underneath itself to form a rounder shape. TIP: Don’t worry if the dough isn’t perfectly round––those irregular edges will make for a more rustic-looking loaf!
Carefully remove pot from oven (be sure to use oven mitts—the pot is very hot!) and set on a heat-proof surface; remove lid from pot. Using both hands, gently lift parchment and dough; transfer to pot. Cover with lid and bake on middle rack, 30 minutes.
Once bread has baked 30 minutes, carefully remove lid from pot. Continue to bake, uncovered, until bread is golden brown and baked through, 20-25 minutes. Carefully lift up and remove bread from pot using edges of parchment; transfer to a cutting board or wire rack (discard parchment). Let rest at least 20 minutes.
Once bread is cool enough to handle, cut into 8-10 slices. TIP: Use a serrated knife for clean, even slices. Serve bread with your favorite butter, jams, or spreads, or use to make sandwiches!