In a large mixing bowl, whisk together flour, instant yeast, salt, and 1 tablespoon of everything bagel seasoning.

Add the warm water and stir with a large fork until combined. Dough will look shaggy.

Cover the bowl with plastic wrap and a towel. Let the dough rest in a warm, draft-free spot (like the microwave) for 12–24 hours. It will develop bubbles on the surface.

When ready to bake, place a piece of parchment paper on the counter and sprinkle with flour.

Turn the dough out onto the parchment paper. Flour your hands and the top of the dough. Gently fold it inward while rotating to form a ball. Flip so the smooth side faces up and shape as needed.

Cut an X in the top with a sharp knife. Cover loosely with plastic wrap and let rest for 30 minutes.

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Preheat the oven to 450°F with a Dutch oven (with lid) inside to heat for the full 30 minutes.

After resting, brush or spray the loaf lightly with water. Sprinkle remaining 1 tablespoon of everything bagel seasoning evenly on top.

Carefully remove the Dutch oven. Using the edges of the parchment paper, lift the dough and place it into the hot Dutch oven.

Cover with the lid and return to the oven. Bake for 30 minutes.

Remove the lid and bake for another 5–10 minutes until golden brown.

Remove the loaf and transfer to a cooling rack using the parchment paper.

Let the bread cool for at least 30 minutes before slicing.