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The Everything Dough: Versatile No-Knead Dough for Bread, Baguettes, Pizza, Bagels, and Pretzels
A simple, no-knead, highly versatile dough that can be used for artisan bread, baguettes, pizza, bagels, and soft pretzels. This recipe requires minimal active work, no stand mixer, and delivers bakery-quality results with overnight fermentation.
IntermediateAmerican-European FusionServes 8
Printable version with shopping checklist
Source Video
1h 15m
Prep
1h 8m
Cook
17m
Cleanup
2h 40m
Total
Cost Breakdown
Total cost:$7.01
Per serving:$0.88
Critical Success Points
- • Mixing dough until no dry flour remains.
- • Allowing sufficient cold fermentation for flavor and gluten development.
- • Proper shaping and tensioning for bread and baguettes.
- • Boiling bagels and pretzels before baking.
- • Using high oven heat for proper crust.
Safety Warnings
- • Use caution with boiling water for bagels and pretzels.
- • Dutch oven and baking trays will be extremely hot; use oven mitts.
- • Flour dust can be slippery; clean up spills promptly.
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