Easy No Knead Dough — Bread, Pizza & Pretzel Bites from One Recipe!

Do you ever look at a bread recipe and think, “That is way too much work”? I get it! For years I thought homemade dough required a stand mixer, years of practice, or some secret skill I didn’t have. Then I made this no knead dough — and everything changed.

This is the recipe I keep coming back to every single week. It’s a simple, no-fuss yeast dough that you mix together by hand in one bowl. No kneading, no special equipment, no stress. Just stir, let it rise, and you’re ready to make whatever your heart desires.

The best part? This easy no knead dough isn’t just for one thing. With one batch of dough, you can bake two beautiful loaves of homemade bread, make two thick-crust or four thin-crust pizzas, or roll up a batch of chewy pretzel bites. It’s like having a secret weapon in your refrigerator.

Whether you’re new to baking or just want a reliable, go-to dough recipe, this one is for you. Let me show you how to make it!

Ingredient Notes & Tips

Here’s what you need — and why each ingredient matters:

• Warm Water (2 cups, 90–95°F): This is the sweet spot for activating yeast. Too hot and you’ll kill the yeast. Too cold and it won’t wake up. If you don’t have a thermometer, it should feel warm on your wrist — like a baby’s bath.
• Active Dry Yeast (1½ tbsp): This gives the dough its rise. Always proof it first (stir it into the warm water with sugar) to make sure it’s alive and working. If it doesn’t get foamy in 10 minutes, your yeast may be old — toss it and start fresh.
• Granulated Sugar (1 tbsp): Sugar feeds the yeast and helps it activate faster. It also adds a very subtle flavor to the dough.
• Olive Oil (¼ cup): This keeps the dough tender and adds a mild, rich flavor that works great for both bread and pizza. Any mild-flavored olive oil works well.
• All-Purpose Flour (5 cups): You can use bleached or unbleached — both give great results. Measure by spooning the flour into the measuring cup and leveling it off. Scooping can pack in too much and make the dough stiff.
• Salt (2 tsp): Don’t skip this! Salt adds flavor and strengthens the dough’s structure. Add it after the first batch of flour so it doesn’t directly contact the yeast.

Pro tip: You can refrigerate the dough for up to 2 days, and cold dough is actually easier to shape for pizza and pretzel rolls. If it feels stiff, let it rest at room temperature for 15–20 minutes before using.

How to Make No Knead Dough

You only need a large mixing bowl, a wooden spoon or spatula, and plastic wrap.

1. Activate the yeast: Combine the warm water, yeast, and sugar in a large bowl. Give it a quick stir and let it sit for 5–10 minutes. It should get foamy and bubbly on top. This is called proofing, and it tells you the yeast is alive and ready to work.
2. Add oil and half the flour: Stir in the olive oil, then add about half of the flour. Mix until a shaggy dough begins to form.
3. Add the rest: Add the remaining flour and the salt. Mix until everything is fully combined and there’s no dry flour left in the bowl. The dough will be soft and slightly sticky — that’s exactly right.
4. Let it rise: Cover the bowl with plastic wrap and set it in a warm, draft-free spot. Let the dough rise for 30–60 minutes, until it has doubled in size. A great trick? Turn your oven on for just one minute, turn it off, and put the bowl inside. That gentle warmth is perfect.

Once the dough has doubled, it’s ready to use for bread, pizza, or pretzel bites! See the sections below for how to handle each one.

Making Bread (Makes 2 Loaves)

• Butter or grease two 9×5-inch loaf pans and preheat the oven to 375°F.
• Divide the dough in half. On a lightly floured surface, stretch each piece into a rectangle. Roll or fold it tightly, then place seam-side down in the loaf pans.
• Cover loosely and let the dough rise again for about 30 minutes, until slightly puffy.
• Score the top of each loaf with a sharp knife or bread lame.
• Bake for 30 minutes, or until golden brown on top and the internal temperature reaches 190°F. Let cool in the pans for 5–10 minutes, then transfer to a wire rack.

Making Pizza (Thick or Thin Crust)

Preheat the oven to 425°F. For thick crust (makes 2): divide the dough in half, roll into a 10-inch circle, press into a lightly greased cast-iron skillet, and pre-bake for 10 minutes. Add toppings and bake 5–8 more minutes until the cheese is bubbly. For thin crust (makes 4): divide into 4 pieces and roll each thin on a floured surface. Top and bake until golden.

Making Pretzel Bites (Makes 64)

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Divide the dough into 16 pieces, then cut each piece into 4 smaller balls (about 1½ tablespoons each) for 64 pretzel bites total. Let them rest on the work surface for approximately 15 minutes while you bring the water to a boil.
3. Bring a large pot of water to a boil. Add 2 tablespoons of baking soda carefully — it will bubble up.
4. Boil the dough balls in batches for 30–45 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
5. Sprinkle with coarse salt and bake for 10–13 minutes until golden brown.

The baking soda bath is the secret to that classic pretzel flavor and chewy texture. Don’t skip it!

Frequently Asked Questions

• Can I use instant yeast instead of active dry yeast? Yes! With instant yeast, you can skip the proofing step and just mix everything together. The rise time may be slightly shorter.
• Can I make this dough ahead of time? Absolutely. The dough keeps in the refrigerator for up to 2 days. Cold dough is actually easier to shape for pizza and pretzel rolls because it’s firmer and less sticky.
• Why didn’t my dough rise? The most common reason is yeast that is old or water that was too hot (above 110°F) or too cold. Always test your yeast by proofing it first — if it doesn’t foam, don’t use it.
• Can I freeze this dough? Yes! After the first rise, divide it into portions, wrap tightly in plastic, and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
• What if my dough is too sticky? Lightly flour your hands and work surface. A little stickiness is normal and actually means the dough will be tender and soft.

Recipe Variations

• Herb Dough: Add 1 teaspoon of Italian seasoning, garlic powder, or dried rosemary to the dough. Amazing for pizza or bread served with olive oil.
• Whole Wheat Option: Swap 1–2 cups of the all-purpose flour for whole wheat flour. The dough will be a little denser but still delicious and has a nuttier flavor.
• Garlic Bread Loaves: After rolling the bread, brush with garlic butter before placing in the pan. So good!
• Sweet Pretzel Bites: Sprinkle cinnamon sugar instead of coarse salt on the pretzel rolls before baking. Perfect for a snack or dessert.
• Stuffed Pizza Rolls: Divide the pizza dough into small balls, flatten each one, add a bit of cheese and pepperoni, and pinch closed. Bake at 425°F for 12–15 minutes for easy appetizer bites.

How to Store

• Uncooked dough: Store covered in the refrigerator for up to 2 days. For longer storage, freeze portioned dough (tightly wrapped) for up to 3 months. Thaw overnight in the fridge.
• Baked bread: Store at room temperature wrapped in plastic or in a zip-top bag for up to 3 days. Freeze sliced loaves for up to 2 months. Toast from frozen — no need to thaw!
• Pretzel bites: Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes to bring back the chew.
• Baked pizza crust: Wrapped and refrigerated for up to 3 days, or freeze before adding toppings for an easy future pizza night.

How to Serve

• Bread: Slice and serve warm with butter or alongside a bowl of soup. It’s also wonderful on a charcuterie board or dipped into olive oil and balsamic vinegar.
• Pizza: Load it up with your favorite toppings! This thick crust holds up well to heavier toppings like sausage, vegetables, or extra cheese.
• Pretzel Rolls & Bites: Serve as an appetizer or snack with a side of mustard, cheese sauce, or marinara for dipping. They’re also great as slider buns!

Related Recipes

Love this dough? Here are some more homemade bread recipes to explore:

• Almost No-Knead Artisan Bread — A gorgeous crusty loaf with minimal effort, perfect for beginners.
• Sourdough Pizza Crust — If you have a sourdough starter, this pizza crust has incredible flavor.
• Cinnamon Sugar Soft Pretzel Recipe — A sweet twist on the classic soft pretzel, great for snacking!
• 6-Ingredient Homemade Italian Bread — Another simple yeast bread with a beautiful crust.

One Dough, Endless Possibilities

Ready to make your new favorite dough? I hope this easy no knead dough becomes your go-to kitchen staple! Once you see how simple it is — and how many things you can make with it — you’ll wonder why you ever bought store-bought pizza dough or bread.

Whether you’re making a cozy loaf of bread for dinner, a Friday night pizza, or a batch of pretzel bites for a party, this one recipe truly does it all. Let’s get baking!

Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐. Your feedback helps other readers and honestly makes my day!

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