Miracle No Knead Bread Recipe - Pinch of Yum
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Miracle No Knead Bread

412 reviews / 4.8 average

Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside – perfect for dunking in soups!

There’s a reason we are calling this MIRACLE NO KNEAD BREAD.

This is a fan favorite recipe that’s part of our Fall 2022 SOS Series! View the full series.

Let me paint a picture for you. It starts with a golden and ragged-looking crusty loaf of piping hot white bread being roughly torn into chunks, steam escaping, crumbs flying everywhere across the table, and it ends with that swift swooping motion as its hot n’ chewy little self dives deep into the bowl of thick soup and delivers a bit of chewy carbs sopped with flavor to your hungry, happy mouth. Honestly. The pure bliss of this moment.

Welcome to fall, bread lovers.

I have some really good news for you today.


In This Post: Everything You Need For No Knead Bread

Prefer To Watch Instead Of Read?

White hands tearing apart homemade no knead bread.

The Bread For Non-Bread Makers (SOS-Friendly!)

You are going to serve this bread with your rocked-out homemade soups and the praise will come flowing from family and friends and neighbors alike, and people are not going to be able to stop. This is your moment for Martha-Stewart-level domestic greatness within the normalcy of a regular person life, and we are going to milk it.

Please scan your brain right now for these lurking thoughts: “I don’t make bread.” “Bread baking takes too long.” “Yeast-y recipes scare me.”

Friends, let the record show that I am in your club. I am on that team. I have less than zero percent patience for bread recipes and therefore I do not make bread, at all, ever, and I only have two teeny exceptions:

  1. I make brioche from Artisan Bread in 5, like, three times per year, because it makes for perfect tea rings and homemade French toast bakes and cinnamon rolls and for the times that the baking diva within comes alive. Also it’s VERY EASY.
  2. I make this Miracle No Knead Bread, inspired from my friends, fellow bloggers, Jim Lahey, and people of the internet, and I make it a minimum of 250 times every fall and winter because it is the opposite of fancy. Which is confusing because it FEELS fancy to pull a loaf of homemade bread out of the oven, especially when it is tucked into that rustic and beautiful Laura-Ingalls-Wilder-esque red Lodge Dutch Oven (affiliate link) that we swoon over every year when the leaves start turning, but seriously – I would, and do, on a regular basis, make this bread for weeknight dinners. We don’t call this Miracle No Knead Bread for nothin’.

What Is No Knead Bread Exactly?

Well, it’s exactly as it sounds!

While many bread recipes involve a lot of kneading and proofing and rising and proofing again and Great British Bake-Off levels of stress, this one requires no kneading. The most effort you’ll put in is the quick mix you’ll do to get the flour, water, yeast, and salt combined, and the strength it takes to transfer your dutch oven into the oven (but seriously, why so heavy?).

After a hands-off overnight rest on the countertop, and quick bake, the result: perfectly crusty outsides, soft and warm insides. It is, to put it simply, heaven.

No knead bread in a red dutch oven.

Ingredients You’ll Need

Okay, are you ready for how short of a list this is?

  • all-purpose flour (bread flour can work, too!)
  • salt
  • instant yeast
  • water (but we’re guessing you have that on hand)

That’s it! That’s literally it!

How To Make No Knead Bread

Pillowy, golden-crusted, perfectly baked homemade bread is in your future! Let’s make it happen.

  1. Mix. Whisk together the flour, salt, and yeast in a large bowl. Stir in a bit of room temp water until the dough starts to form. It’ll look a little bit weird at first, just try us when we say it’ll all come together.
  2. Let the dough rest. Cover the bowl with plastic wrap and let it just sit on the counter at room temp overnight. Just forget about it until morning.
  3. Form the dough. Remove the dough from the bowl and shape it into a ball.
  4. Bake. Line your Dutch oven or big oven-safe pot with parchment paper. Warm it up in the oven for a half hour or so (without the dough). Add your dough, add the lid, and bake for 30 minutes. Lift off the lid and bake for another 10ish minutes until the top gets a beautiful golden brown.
  5. Dunk away! Get ready to tear into this warm homemade bread and dunk and scoop it in all the things!

Variations On This No Knead Bread Recipe

Obviously we prefer this in its original, perfect form, but if you’re looking to make some changes, there are always OPTIONS.

  • How to make it gluten-free: We tried this flour (affiliate link) and the results were great. A hard crust formed on the outside and the inside was soft, airy, and a teeny bit spongy – close to the real thing. Some downsides: the bread didn’t rise as much as the regular version and, of course, it didn’t have quite the same flavor.
  • How to make it whole wheat: This is very similar to the original version. The texture of the dough was the same, it rose the same, and it looked the same coming out of the oven with its hard crust. The inside texture was denser with not as many air pockets. The flavor was a little bitter and texture was a bit gritty, but to be expected with whole wheat flour.
  • How to add some flavor: Use whatever herbs that sound delicious to you! Mix them in the beginning to avoid kneading later.
  • How to make it CHEESY: We’ve got a recipe for that! Check out our No Knead Cheese Bread.
White hands holding a red dutch oven. There is homemade no knead bread on top of parchment paper in the dutch oven pot.

It’s worth saying again that my motto for Pinch of Yum is RECIPES THAT REAL PEOPLE WOULD ACTUALLY MAKE. I pass all recipes that hit your eyeballs through this very practical and very important filter.

And this bread? This no knead bread that can be mixed all in one bowl with a wooden spoon in five minutes flat? This bread is on-brand. Nailed it. If you’ve never done this before, buckle up.

You’re so gonna love it in all its crispy, air-pocketed glory.

White hands tearing apart no knead bread.

No Knead Bread: Frequently Asked Questions

Can I make this if I don’t have a Dutch oven?

You will just need an oven-safe pot or pan with an oven-safe tight-fitting lid. Please check instructions on whatever you use to ensure it can be heated to 450 degrees (empty for instruction #2). 

Will active dry yeast work for this bread?

Yep! Just make sure to activate the yeast first according to package instructions.

Why didn’t my bread rise?

We’d recommend using fresh yeast for this recipe. Expired yeast can lead to bread that won’t rise.

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No Knead Bread held by hands.

Miracle No Knead Bread


Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside – perfect for dunking in soups!


Units Scale
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 1/2 cups room temperature water


  1. DOUGH PREP: In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s gonna look scrappy and weird and you’re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal here, kids.
  2. PREP FOR BAKING: When you’re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.
  3. BAKE: Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss you.



Gluten free flour and whole wheat flour variations.Based on comments and questions, we decided to try this recipe with both gluten-free flour and whole wheat flour! A few notes for each: 1. Gluten-Free: We tried this flour (affiliate link) and the results were great. A hard crust formed on the outside and the inside was soft, airy, and a teeny bit spongy – close to the real thing. Some downsides: the bread didn’t rise as much as the regular version and, of course, it didn’t have quite the same flavor. 2. Whole Wheat: This was very similar to the original version. The texture of the dough was the same, it rose the same, and it looked the same coming out of the oven with its hard crust. The inside texture was denser with not as many air pockets. The flavor was a little bitter and texture was a bit gritty, but to be expected with whole wheat flour.

  • Prep Time: 12 hours
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Keywords: no knead bread, homemade bread, easy bread

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(👇🏼 pictured here dipped in Chicken Wild Rice Soup. cannot recommend that situation highly enough.)

Bread being dunked in soup.

You can read about ten other things I love to do with my adorable red Lodge Dutch Oven in THIS POST from years back. Yes, I am that much of a superfan.

Soup Recipes To Enjoy This Bread With

Truly there is nothing better than swooping a piece of this piping hot bread into some cozy, creamy soup. Here are our favorites:

Time To Show You Off!

Collage of reader recipes for Miracle No Knead Bread.

One More Thing!

This recipe is part of our collection of easy baking recipes. Check it out!

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Recipe rating


  1. Pinch of Yum Logo

    How unique recipe preparation can be. Thank you for sharing this awesome process of preparing recipes. Really appreciate.

  2. Pinch of Yum Logo
    David Nikoloff

    I have zero baking experience, but I make this all the time with great results. I prefer using all purpose flour, but it goes great with whole wheat flour as well. Sometimes I make rolls, you get six nice size from the recipe. Hot and crusty, with butter and a cup of coffee , nothing better.

  3. Pinch of Yum Logo

    I made this yesterday and it turned out fantastic, just as the photos and recipe described. Was so easy and got a big thumbs up from my husband. I used yeast that was a few months expired and a cast iron Dutch oven ,and it still turned out as expected. I will get some new yeast and be making this again soon.

  4. Pinch of Yum Logo

    The measurements in grams & ml are completely wrong! I made flour soup! Worst recipe ever.

    1. Pinch of Yum Logo
      Like the idea

      Plastic, plastic, and yet more plastic.
      Try covering with silicone cover/shower cap whilst leaving to rise first time.
      Try leaving it to rise on non stick tray liner, cover as above the second time, rather than plastic.

      1. Pinch of Yum Logo

        Its true, if you toggle to metric you get given near enough a 100% hydration dough with the sites conversion.

  5. Pinch of Yum Logo

    The first couple of times I made this, it turned out great! Our son loved it. Now the last several times, it hasn’t risen when baked. I’ve checked the yeast expiration date, I’ve put in the oven over night thinking it was too cool in the winter. Any ideas? If it hadn’t turned out originally, I wouldn’t be so baffled. Thanks in advance!

    1. Pinch of Yum Logo
      Jill Weber

      Will the bread taste different if I don’t let it rest overnight ? Will it taste the same if I bake it after5-6 hours

      1. Pinch of Yum Logo

        Hi, Jill! The bread doesn’t have to rest overnight; however, we would definitely recommend 12-18 hours of rest time. You could prep the dough in the morning and it could be ready to be baked at night.

    2. Pinch of Yum Logo

      The action culminates in a rapid swooping motion as the hot and chewy small creature dives deep into the bowl of viscous soup and brings a drift hunters little of chewy carbohydrates sopped with flavor to your hungry, joyful tongue. Honestly. This moment, in all its perfection.

  6. Pinch of Yum Logo

    Your measurements for no near bread is wrong. You have the same measurement in grams and oz for all three baking choices. Probably confused some bakers.

  7. Pinch of Yum Logo

    SO SO SO DELICIOUS AND EASY … This is now our go-to bread recipe, no more buying it at the store! Thank you so much Lindsay!!! xoxoxo

  8. Pinch of Yum Logo

    Made this last night to go with my POY crockpot chicken and wild rice soup and it was a success! As someone who has only ever baked very involved loaves of bread, with lots of kneading and rises, this was an epiphany! Worked great at Denver’s altitude, although maybe didn’t rise as much as it would at a lower altitude. Still got a really great loaf – my husband was skeptical but even he was impressed with the final product. Also to note – went straight with measuring the flour weight vs measuring cups and it worked great! No issues with a runny dough here 🙂

    1. Pinch of Yum Logo
      Crystal Pendell

      I tried this last night. Good results. A little dense and salty. I am making it again tonight. A little less salt, and a little more yeast. We will see how it works out in the morning. A very easy recipe. Quite good results. Better toasted.

  9. Pinch of Yum Logo

    Love this easy no knead bread recipe.
    I have made it several times never disappointed. I double the recipe.
    Here’s my question: can the dough rest in banttons with rice flour?
    Thank you

  10. Pinch of Yum Logo
    Michelle Huelskamp

    Do you have a recipe for multi grain bread made similar?
    I have used your dutch oven recipe over and over.
    Thank you for sharing.

  11. Pinch of Yum Logo
    Marlene Meyer

    First time bread maker here! And I love this recipe, it’s easy to follow very well written. I made two loaves and they are beautiful and taste delicious!!
    Thank you for this wonderful recipe !

  12. Pinch of Yum Logo

    Hello. This is my go to recipe for bread! I am wanting to make it and then give it to friends. How do you suggest I give it? If its hot and I’m taking it to a friend’s house then should I wrap it a cloth but I was trying to wrap it in something I can leave with the person. Any suggestions? We usually eat this bread all at once but should I store in a baggie over night?
    Thank you.

    1. Pinch of Yum Logo

      Hi! I froze half my loaf and it worked out great. I sliced it all the 1st day, and then put half of the slices in a ziplock freezer bag, and then into the freezer. From the freezer I just popped the slices right into the toaster. If you don’t want toast, You could probably just let it defrost on the counter, in the bag.

  13. Pinch of Yum Logo

    I wondered if I doubled the recipe may i cook in one large dutch oven or do I need to do two separate loaves

  14. Pinch of Yum Logo

    I’ve made this bread a couple of times and it’s fantastic, absolutely foolproof. However, today was the first time I watched the accompanying video. If the Dutch oven has to be heated for 30 minutes, how is the person in the video handling the pot with her bare hands?!? She’s pressing the parchment paper against the Dutch oven and then proceeds to pick it up with bare hands!