Everything Bagel Bread

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Everything bagel bread is an easy homemade bread that harnesses the convenience of your bread machine with the magical powers of the cast iron dutch oven for a perfect loaf of bread. You’ll love this everything bagel bread!

I’m kind of a collector of things vintage. Somehow, having something that has been previously used and loved really fills me with joy.

This dutch oven is no different.

My mom came by one day a couple of months ago and said she had a gift for me. I nearly cried when she brought out none other than The Pepere Pot.

You see, this pot belonged to her mother’s father. We’ve dated it back to the early 1900s. I am absolutely thrilled to be the one to hold this heirloom until I’m ready to pass it on to my own kids.

I spent weeks being to scared to use this pot, and then I realized that in order for the magic to continue that I need to use and love it too. So we’ve been baking a lot of dutch oven bread and soups!

This recipe is dedicated to The Pepere Pot.

Everything Bagel Bread in a cast iron dutch oven.
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Tips + Tricks

No. 1 –> Harness the power of your bread maker for this recipe. I LOVE using my bread machine to make dough for me.

No. 2 –> If you don’t have a cast iron dutch oven, you must get one. This covered pot is so versatile and truly bakes the best bread.

No. 3 –> Sign up for my bread machine jump start!

Cross section of everything bagel bread.


Bread before going into the oven.

How to make

  1. In the mixing bowl of your bread machine, combine the warm water, salt, sugar and oil. Dump the flour on top, and finally sprinkle the yeast on top of the flour.
  2. Place the mixing pan in the bread machine and set to dough cycle.
  3. Once the dough cycle is complete, turn the dough onto a floured surface and shape it into a boule.
  4. Place the boule, seam side down, on a piece of parchment paper. Lift the parchment paper by the corners and place your boule in a pot, roughly the size of your dutch oven, cover with a kitchen towel to rise for 30 minutes.
  5. Meanwhile, place your dutch oven into the oven and preheat to 450f.
  6. After the final rise, mix up an egg wash by whisking an egg vigorously in a small bowl until completely homogenous.
  7. Carefully remove the hot dutch oven from the oven, and remove the lid. Set aside for now. Lift the bread boule out of the rising pot by the corners of the parchment paper, and carefully place the bread into the dutch oven.
  8. Using a pastry brush, brush the egg wash all over the top of the bread, then generously sprinkle with everything bagel seasoning.
  9. Return the lid to the dutch oven and bake the bread at 450f for 30 minutes covered, and then another 10-15 minutes uncovered. Bake the bread until the crust is a deep golden colour.
  10. Use the parchment paper again to remove the bread from the dutch oven and allow to cool completely before cutting. (If you can… I usually can’t)
  • Bread machine – I own the Breville Bread Maker and it’s an absolute workhorse. It sits on my counter 24/7 and hasn’t let me down in over 5 years.
  • 7 Qt cast iron dutch oven – Cast iron is incredibly durable and will last forever if treated properly! Definitely get yourself a good cast iron dutch oven!
  • pastry brush – I prefer to use silicone bristled pastry brushes as I find they are easier to clean and last forever without losing bristles.
Sliced bagel bread.

Love bread? Try these!

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📖 Printable Recipe

Close up of everything bagel bread.

Everything Bagel Bread

Allyson Letal
Add the flavor of everyone's favorite bagel to this delicious, tender bread! Using a bread machine to make the dough, and baked in a preheated cast iron dutch oven makes this the most delicious everything bagel bread!
4.30 from 17 votes
Prep Time 1 hour 35 minutes
Cook Time 45 minutes
Total Time 2 hours 20 minutes
Course Baked
Cuisine American
Servings 10
Calories 213 kcal


  • scant 2 cups warm water
  • 2 tablespoons olive oil
  • 1 teaspoon granulated sugar
  • 1 teaspoon coarse sea salt
  • 4 cups bread flour
  • 2 teaspoons bread machine yeast
  • 1 egg
  • 2 to 3 tablespoons everything bagel seasoning


  • In the bowl of your bread maker, combine scant 2 cups warm water, 2 tablespoons olive oil, 1 teaspoon granulated sugar, and 1 teaspoon coarse sea salt.
  • Dump 4 cups bread flour on top of the liquid ingredients, and then sprinkle 2 teaspoons bread machine yeast on top of the flour.
  • Place the bread pan into the bread machine and select the dough cycle.
  • Once the dough cycle has completed, turn the dough onto a floured surface, and gently form the dough into a boule.
  • Place the boule seam sides down on a sheet of parchment paper.
  • Find a pot or bowl similar in size to the dutch oven you’re using. Slightly smaller is better than larger.
  • Pick up the bread boule by the corners of the parchment paper and place them into the rising pot. Cover the pot and place in a draft-free space to complete the final rise for 30 minutes.
  • Meanwhile, place your dutch oven into the oven and preheat the oven to 450f.
  • Once the bread has risen for 30 minutes, crack 1 egg into a small bowl and whisk until completely homogenous.
  • Remove the heated dutch oven from the oven, and remove lid. Set aside for now.
  • Lift the bread boule out of the rising pot by the corners of the parchment paper and carefully set into the dutch oven.
  • Quickly brush the egg wash over the top of the bread boule, then generously sprinkle 2 to 3 tablespoons everything bagel seasoning on top of the egg wash.
  • Replace the lid and return the dutch oven to the oven.
  • Bake the bread covered at 450f for 30 minutes.
  • Remove the lid, and continue to bake for another 10-15 minutes, until the crust is golden brown.


This bread is best eaten fresh but will last up to 3 days in an airtight bag.


Serving: 3gCalories: 213kcalCarbohydrates: 37gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 16mgSodium: 397mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 25IUCalcium: 10mgIron: 1mg
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  1. I want this bread sooo bad! I tried today to make it, but it came out much too wet. I would have never been able to make it into a ball. I’m going to try again, but for now I’m too annoyed with the waste. I very carefully measured out the water. Next time I will weigh the flour. SOOO disappointed! I wonder what I could’ve done wrong??? Any suggestions?

    1. So sorry that it was so wet. I have no idea what could have gone sideways. This is the same base recipe as my super popular bread machine bread recipe. Next batch, I would definitely start with 1 3/4 cups of water.

      Are you using bread flour or all-purpose flour? Bread flour has more protein so it’s able to handle larger quantities of water.

    2. @Barbara, mine is always very wet, too! The first time I added flour to make it workable. The second time, I just cooked it as-is (kind of scooping it into the Dutch oven). Both ways worked! I think next time I’m going to just pour it right into the Dutch oven and not even try to shape it. It looked just like the picture!

  2. I absolutely love this bread! I used an 8 qt. Dutch oven and the size worked out fine. It was a little wet after it was removed from the bread machine but working in a little flour during the shaping helped a lot. I will be making this frequently. Thank you!

  3. Can this be baked in the bread maker instead of the Dutch oven? I want to make it but don’t have the Dutch oven

    1. Absolutely! As soon as the final rise is complete, open the bread maker and brush the top of your loaf with egg wash then sprinkle with the everything bagel seasoning and bake it right in the bread maker!

  4. I have the Zojirushi Home Bakery supreme. After the mixing and kneading cycle am i supposed to let it rise in the bread maker and then put the dough on the floured surface and form into a boul, or take it out of the bread maker and let the dough rise in the proofing bowl in my oven?

    1. I quickly checked out the manual for your bread machine, it looks like the basic dough cycle will knead and complete the first rise then punch down before beeping to indicate the cycle is done, this is perfect! After the cycle is complete, remove the bread pan, turn the loaf on to your floured surface and form into a boule at that point, it will complete the second rise after the shaping 🙂 hope that helps!

  5. This was great! I had to add a little additional flour during the making of the dough. I have saved to Favorites and will make again! Thank you!

  6. 5 stars
    I wasn’t hopeful initially because the dough was pretty wet before the final rise. But I added more bread flour (a good bit) while making the boule. It turned out PERFECT and it is intensely flavorful—so good!!!

  7. 3 stars
    I have used bread machine regularly. As in previous comments, I found this dough to be very wet. I tried to add flour after the dough cycle and it was so sticky. I couldn’t get the dough off the parchment. I poured it into Dutch oven and baked. It was chewy. Will try to tweak it next time.

  8. Hi. Loved the bread. Was very wet after dough cycle so did add flour to make it workable. Only thing I noted on my bread twice now is that just under top crust are a lot of large air pockets which cause bread to separate when cutting. I used instant yeast. Anything I’m doing wrong?

    1. Interesting. This is a bit of a wetter dough for sure, I’d try to reduce the water by 1/4 cup next time. As for the air pocket, if you’re shaping by hand, you can always watch for a bubble forming before baking and just pinch it. What probably happened is that the crust is setting before the dough is done steaming, and it’s creating the unwanted pocket. Another thing you could try is a light score with a sharp blade to allow more evaporation.

  9. Sounds great but I don’t have a bread machine. I do have a stand mixer with a dough hook. How would I modify the recipe? Thanks

    1. Hey Marge, I haven’t tested this recipe in a stand mixer, but I would suggest using your favorite stand mixer recipe and then baking it according to these directions 🙂