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.
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.
How to make
- 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.
- Place the mixing pan in the bread machine and set to dough cycle.
- Once the dough cycle is complete, turn the dough onto a floured surface and shape it into a boule.
- 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.
- Meanwhile, place your dutch oven into the oven and preheat to 450f.
- After the final rise, mix up an egg wash by whisking an egg vigorously in a small bowl until completely homogenous.
- 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.
- Using a pastry brush, brush the egg wash all over the top of the bread, then generously sprinkle with everything bagel seasoning.
- 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.
- 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.
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📖 Printable Recipe
- 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- 3 tablespoons everything bagel seasoning
- In the bowl of your bread maker, combine the water, oil, sugar, and salt.
- Dump the flour on top of the liquid ingredients, and then sprinkle the 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 the 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 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.
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Amount Per Serving: Calories: 244Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 278mgCarbohydrates: 43gFiber: 2gSugar: 1gProtein: 8g