Easy No Knead Dough — Bread, Pizza & Pretzel Bites from One Recipe!
This easy no knead dough makes homemade bread, pizza, and pretzel bites from one simple recipe. No mixer needed — just mix, rise, and bake!
Ingredients
- 2 cups warm water 90-95 degrees F
- 1 ½ tbsp active dry yeast
- 1 tbsp granulated sugar
- ¼ cup olive oil
- 5 cups all-purpose flour
- 2 tsp salt
Instructions
Basic All-Purpose Dough
- In a large mixing bowl, combine the warm water, yeast, and granulated sugar. Let the mixture sit for 5–10 minutes, or until it becomes foamy and bubbly on top, indicating the yeast is activated.
- Stir in the olive oil and add half of the flour. Mix until the flour is mostly incorporated and a dough begins to form.
- Add the remaining flour and the salt. Mix until fully combined, with no dry flour remaining.
- Cover with a plastic wrap and placein a warm, draft-free place to rise for 30-60 minutes.
Pizza:
- Preheat the oven to 425°F.
- For Thick Crust Pizza: Makes 2 Crusts
- Divide the dough in half and roll one portion into a 10-inch circle. Place it into a lightly greased cast-iron skillet. Pre-bake the crust for 10 minutes.
- Remove from the oven, add your desired toppings, and return to the oven to bake until the crust is golden and the cheese is melted and bubbly, 5 to 8 minutes.
- For Thin Crust Pizza: Makes 4 Crusts
- Divide the dough into 4 equal pieces. Roll each piece into a thin circle on a lightly floured surface.
For Bread: Makes 2 Loaves
- Butter two 9x5-inch loaf pans and preheat the oven to 375°F.
- Divide the dough in half. On a lightly floured surface, gently stretch each portion into a rectangle. Roll or fold the dough tightly, then place seam-side down into the prepared loaf pans.
- Cover and let the dough rise for about 30 minutes, or until slightly puffy. Using a sharp knife or bread lame, score the top of each loaf.
- Bake for 30 minutes, or until the top is golden brown and the internal temperature is 190 degrees F.
- Let the bread cool in the pans for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.
For Pretzel Bites: Makes 64 - 1-1/2 Tablespoons sized rolls:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Bring a large pot of water to a boil. Carefully add 2 tablespoons of baking soda to the boiling water.
- Divide the dough into 16 equal pieces. Cut each piece into 4 smaller portions and roll each into a smooth ball.
- Working in batches, boil the dough balls for 30–45 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
- Sprinkle with coarse salt, then bake in the preheated oven for 10-13 minutes, or until golden brown.
Notes
Refrigerating the dough:
The dough can be stored in the refrigerator for up to 2 days. Cold dough is easier to shape for pizza, bread, or pretzel bites. If it feels too firm, let it sit at room temperature for 15–20 minutes before using.
If using the dough the same day, it will be softer and more bubbly. If refrigerated, the dough will develop more air bubbles and a smoother texture, making it easier to shape and giving it even better flavor.
Rising the dough:
If using the dough the same day, once the dough is mixed, cover with a plastic wrap and place in a warm draft-free place to rise until it doubles. Once the dough has doubled in size, place it on a floured surface and use it as you like.
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