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Miracle No Knead Bread

398 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.

This post contains referral links for products we love. Pinch of Yum earns a small commission on these links at no cost to you, and the links will always be marked with an asterisk. We ♡ honesty!

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* 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* 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 (405 grams or 14.3 ounces)
  • 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* 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
    Eleanor Trunzo

    Is it OK if I use Fleishmanns rapid rise instant yeast to make the no knead bread?

  2. Pinch of Yum Logo

    I am a really really dumb person that read the thing as 11/2 not 1 1/2 so maybe ad an extra space because I just wasted all those ingredients and gonna have a salty and horrible bread for thanksgiving because I’m an idiot.

  3. Pinch of Yum Logo
    Jenna Herron

    Hi There-
    This recipe with the gluten free flour is good, not great yet! I’ve tried to add more yeast, add a little sugar for the yeast to grow on… Any chance you can work your magic and help the Gluten free version be better?! It was so dense it was kind of hard to eat, but it’s close! Help us bread starved gluten freeers? 🙂

  4. Pinch of Yum Logo

    Lindsay, a friend just gave me a vintage aluminum Dutch oven. Will this type work for baking this bread? I hope so, I’ve been wanting to try this recipe but didn’t have the Dutch oven. Hopeful💚Susan

  5. Pinch of Yum Logo
    Michelle Miller

    I am not a baker… Let me repeat, I AM NOT A BAKER! I have never made homemade bread other than buying frozen dough but I wanted to try this recipe with my 4 year old granddaughter and it is delicious! In fact it’s so easy and good that I’m making more tomorrow. Thanks!

  6. Pinch of Yum Logo

    I can’t believe how good this looks! Even the pics in social media of the ones people have cooked at home. So encouraging, will try it this weekend!

  7. Pinch of Yum Logo

    I love this recipe and have made it many times, but I always had rapid rise yeast on hand. I only have activedry at the moment. Can I use that instead and just add more?

  8. Pinch of Yum Logo
    Joanne La Rochelle

    I’d like to know if I can make this no knead bread with fresh yeast.
    Thank you !
    BTW, I love your site and your ideas. I’m actually enjoying the fall meals plan 🙂


  9. Pinch of Yum Logo

    I followed the recipe exactly but it never turned into dough it was a watery mess.. Surely 1 and 1/2 cups water is too much??

    1. Pinch of Yum Logo

      Hi, Margaret! 1 1/2 cups of water is correct here. Sorry to hear this didn’t turn out for you though! It’s hard to say what happened without seeing your dough. If you give this another try, we’d love to hear!

  10. Pinch of Yum Logo

    I love this kind of no hassle bread…
    And it turned out as I expected…
    Thank you for this wonderful recipe.

  11. Pinch of Yum Logo

    What did I do wrong??? I followed the recipe exactly and let it rise overnight.
    As soon as I added the water I was worried that there seemed to be too much liquid. I kept stirring and hoped it would get dough-y, but it didn’t. So I let it rise. When it came time to bake it was still runny and loose- it never turned into dough. I had to throw it all out.
    What did I do wrong?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Margaret! I don’t think you did anything wrong. The dough is naturally runny and loose. After it rests, it helps to sprinkle a good amount of flour over the dough to help pull it away from the sides of the bowl and form it into a round shape. It will still be very loose at this point. Just plop it on the parchment paper and then into the pot. So sorry you had to throw it out. Let us know if you have any other questions!

      1. Pinch of Yum Logo

        I would have needed to add an extra cup of flour to absorb all the liquid. The instructions even say “if it needs a little more water…”

    1. Pinch of Yum Logo

      How long is too long to let it rise? I’d like to bake before dinner, if I make it the night before and bake the next night will that be too long? Thanks!

  12. Pinch of Yum Logo

    I have been making this bread for months now and love the ease of it….I whip it up at 4pm and the next morning before I walk the dog ,set the oven…well the rest is beautiful bread herstory. I do not add the salt at all and find that taste is fine..

  13. Pinch of Yum Logo
    Ester G

    Just curious if this needs to be eaten right away? or can I store it?

    Can’t wait to try it.!!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      You can store it! Either on the counter for a couple days or in the fridge, but we’d recommend crisping the bread up in the oven before if storing in the fridge.

      1. Pinch of Yum Logo

        Second “No-Knead” dough effort; both similar in ingredients and instruction when using a Dutch oven. They both had what I consider a problem due to handling; rise was fine, dumping on to floured surface was sticky mess, forming a ball was impossible as was lifting onto parchment. All because my dough was sooo soft, sticky and just flattened down to a couple inches at best in total thickness-N0 Ball. Appearance and Favor great. First was made in stand-up mixer so I thought I over mixed; second was made per your instructions and exact measurements. Was dough what I should expect or should I reduce water

        1. Pinch of Yum Logo
          Krista @ Pinch of Yum

          The dough is quite sticky after it has rested overnight, but may be even more so if it rested in a warm area. You could add a handful of flour to the dough so it’s easier to handle, and/or stick the dough in the refrigerator.

      2. Pinch of Yum Logo
        Emma Kampherbeek

        If you cut it into slices, you can also store it in the freezer for up to three months! I normally bake 4 or 5 breads in a day, slice them all up, put them in a cotton bag, and store them in the freezer. Then I just put them in a grilled cheese (tosti) iron to defrost them, but you can also pop them in the oven for a bit.

  14. Pinch of Yum Logo
    Barb Van Maren

    Until I discovered your recipe I could never bake bread. It would never rise no matter how hard I tried. This is such a delicious and super easy recipe- I can never bake it enough in my husband’s opinion. I have passed your recipe on to several friends and it is now their go-to recipe too. I just bought a Lodge Dutch oven for a relative’s wedding shower and am including your recipe. My Lodge Dutch oven is the 4.5 quart one and it works perfect. Thanks so much!!

  15. Pinch of Yum Logo

    My first attempt was Gluten-Free and it ended up too wet. I see in the notes that it’s best to spoon the flour into the measuring cup, which is just as well because I didn’t trust the reading on my scale using the tare function. It didn’t measure 3 full cups.
    Also, is it OK to use a regular Paderno 6 quart cooking pot? I don’t have an enamel pot. The lid fits, but it isn’t tight. Should I weigh the lid down on my next attempt?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      You should be fine using the regular pot. You shouldn’t need to weight the lid down!

  16. Pinch of Yum Logo

    I’ve made this bread so many times with total success, however the last 3 times the bread has been flatter and heavier? I’ve changed absolutely nothing. Purchased new flour and yeast and still no better? Could it be an oven temperature issue? Same thing happens when I make the blueberry lemon spring bread?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Great question! Has the weather changed where you live? Sometimes results are different if you live in a warmer climate. Other than that, oven temperature could definitely be the issue.

  17. Pinch of Yum Logo

    I made this yesterday and it was fantastic, perfect for a novice like me! I used an enamelled dutch oven and made the 18hr version. At first, I thought it was a little moist so I did add a few tbls more former (bread flwr). Let it do its thing, easily doubled+ in the bowl. Did the warm yp thin and baked exactly as suggested. At first, I was a little concerned, it came out of the oven rock hard but after covering and letting it sit it became moist right through, just string enough to be pulled apart but absolutely a dream to eat. Making another right now and will be adding some herbs but I’m afraid to because I love this thing exactly as it is right now.

  18. Pinch of Yum Logo

    I made this several times during quarantine and it is amazing!!! I am lazy & just don’t like to knead so this recipe is perfect for me! However, my husband recently was diagnosed with some heart issues and needs a low-sodium diet… and who knew salt had so MUCH sodium (I mean, I get it, it’s SODIUM but still…..). Have you had any success in reducing the amount of salt or do you have any other suggestions? We have company coming this weekend & I’d like to include this on the menu! Thanks!!

    1. Pinch of Yum Logo

      You could reduce or omit it, but yes, would not be quite as flavorful! If you’re serving with butter you could always get some nice salted butter and/or add some flaky salt on top to compensate. 🙂

  19. Pinch of Yum Logo

    This is a fabulous recipe! I used to use nyt recipe but I can’t access the recipe anymore without paying and your recipe is even better as you eliminated useless steps.

    My question is whether it’s possible to make this into baguettes? I love the crunchy crust so much more than the soft inside. I’d love to hear if this is possible.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Linda! That’s a great question. We haven’t tried making this into a baguette. If you give it a try, we’d love to hear back!

  20. Pinch of Yum Logo

    I’ve been using your bread recipe for over 3 years now. It is so easy and everyone loves it!! When I’m baking bread for us, I’ll make extra to share with family and neighbors. We hear a lot ” Better than store bought artisan bread” :)…..I’m so glad I found your recipe online……

  21. Pinch of Yum Logo

    This rose beautifully, but the dough was so sticky and wet that it’s impossible to work with or form. The loaf came out completely flat.