Learn how to make this simple, all purpose refrigerator dough recipe from scratch. Then spend the next 2 weeks baking endless variations of homemade bread, rolls, pita bread, pizza, and more!
Are you ready to learn how to make your own homemade bread dough from scratch with no kneading, no fuss, and no mess? I love making my own bread - it's very rewarding and extra delicious!
Even if you've never made bread before, I promise, this master dough recipe is going to be a game changer for you. It takes only 5 minutes to mix together; and the bread turns out golden and crispy with a soft, tender crumb every time!
What makes this refrigerator dough so special? Well for one thing, it's a super easy bread recipe. Also, there's no kneading or babysitting required. AND it makes incredible white sandwich bread, bagels, pitas, hamburger buns, and more! Kids LOVE creating pizzas and cinnamon rolls with their own chunk of dough! This is one easy bread dough recipe with endless variations!
What You'll Need
This dough is made using only simple pantry ingredients no dairy and no eggs needed. Sometimes called crazy dough or miracle dough, this master bread dough is totally vegan and totally versatile. Here's what you'll need (with a couple optional add ins):
- Flour: All purpose white flour (10-11.5% protein) or bread flour (~12% protein). The flour creates the structure for the bread (gluten strands).
- Commercial yeast: I use active dry (traditional) type yeast, but you can use instant or fast acting yeast instead. The yeast is the leavening agent.
- Water: Room temperature water (should feel wet but neither warm or cold). If the water is too hot, it can compromise the yeast; too cold, and it stalls the proofing time.
- Sweetener: Adds sweetness to the bread. Use any vegan source, I like maple syrup or agave. This is an optional ingredient. I typically add it if I'm making cinnamon rolls or to add a hint of sweetness to bread or buns.
- Oil: Oil helps make a softer loaf of bread that stays fresh longer. This is an optional ingredient. Use a light, neutral-tasting oil such as canola or vegetable. Can sub in melted plant based butter for extra flavor if you prefer. Or skip altogether if oil free - the bread is incredible without it!
- Salt: A fine salt is best as it dissolves more evenly - table salt is fine. The amount of salt can be reduced if you follow a sodium restricted diet, but it does change the flavor and texture.
How to Make No-Knead Refrigerator Dough
There's nothing like the simplicity and magic of homemade bread. And with a bucket of all purpose dough in the refrigerator, you can have freshly baked bread anytime you're craving it! Here's the step-by-step instructions:
- Stir the water and yeast together in the bucket. Add the oil and maple syrup (if using).
- Add the flour and salt. Then use a spatula or your hands to work the ingredients together until it forms a shaggy mass. Wet your hand often as needed to work in any dry bits from the bottom and sides of the bucket.
- Cover and let the dough sit at room temperature until it's puffy (around double in size). This takes ~2 hours depending on the temperature of your kitchen.
- Place the bucket in the fridge with the lid on. The dough can be used right away, but is less sticky and easier to handle if you store the dough in fridge overnight (or at least for a couple hours). That's it, when you're ready to bake, just twist off a chunk of dough, shape it, let it rise, then bake. Enjoy!
Note: The longer the dough ferments in the fridge, the more sour the flavor becomes (think sourdough bread). The strength of the yeast will start to diminish as well. I usually make pizza crusts (and freeze them) if I have any dough left after the first week or so.
Bread Making Equipment
Here are a few basic tools that are helpful when making homemade bread:
- Food Scale: Baking is a more precise science than cooking. A digital food scale makes baking accurate. I've been using the same one many times a week for years - Escali, Arti Digital Scale.
- Dough Bucket with a lid: You definitely don't need a dough bucket, but I bake (and recipe test) a lot of bread and sourdough so I use my buckets all the time and love them. I bought these Cambro, 6 quart - 2 pack. They are the perfect size for proofing and storing this BIG batch of bread dough. Pro Tip: In my opinion, round is better than square (no corners for the dry ingredients to hide).
- Bench/Dough Scraper: Optional but useful for folding, shaping, and cutting dough as well as clean up. I have a metal scraper and a plastic scraper.
Bread Baking Terminology
Some phrases that might come up:
- Hydration: The water - flour ratio is called the hydration level (expressed in a percentage). This dough is ~70% hydration (700 grams water: 1000 grams flour). A higher hydration dough creates a light, airy, open crumb.
- Proofing: Proofing yeast by adding it to water is a test to be sure the yeast is active. Proofing bread dough is the stage when the yeast is growing and producing gas that causes the dough to rise, and get puffy (you may hear the term 'double in size').
- Rising Time: AKA the second proof. The time after the dough has been shaped and is covered and rising before baking. Typically (and more quickly) done at room temperature, but also a slower proof can be done in the refrigerator overnight.
- Kitchen (Ambient) Temperature: If your kitchen is cool (climate or air conditioning), the proofing/rising times likely will take longer (remember yeast thrives in a warm, draught-free environment). As well, if your kitchen is on the warm side, everything will happen faster.
Storing unbaked refrigerator dough
- Fridge Time: This bread dough can be stored in a bucket in the fridge for up to 14 days. After 2 days, cover the vent (hole) in the lid with a piece of tape. The dough will collapse in the bucket after you pull a piece off, do not be concerned, this is normal. Continue to use it as per recipe instructions.
- Can bread dough be frozen?: If you don't use up all your bread dough, you can freeze it in one pound balls or smaller. Wrap tight in freezer friendly plastic or airtight container for up to a month.
- Thawing bread dough: Thaw the dough in the fridge overnight prior to baking day. Bring to room temperature, then shape and bake following the recipe.
Things to make with one bucket of dough!
Perfect for bread recipes from sandwich bread to rustic Dutch Oven loaves! This recipe makes ~4, 1 pound loaves of bread or a loaf of bread, some pitas, and a tray of cinnamon rolls. The variations and combinations are endless.
It's so convenient to just twist off a piece of dough to make 2 dinner rolls, a few pitas, bagels or breadsticks! Don't forget to give the kid's a chunk of dough to make their own pizza crust.
Bread Making Resources
For a really deep dive into bread making, more pro tips, techniques, troubleshooting, science, and hundreds of year's experience, here are a few of my top resources and inspirations:
- Holiday and Celebration Bread in Five Minutes a Day, Zoe Francois and Jeff Hertzberg for All Purpose Refrigerated Dough
- Brilliant Bread cookbook, James Morton
- Little Spoon Farm blog (sourdough expert, Amy Duska)
- Tartine Bread cookbook, Chad Robertson
- My Swedish Grandma, Aunty Kaye*, Mom: Lifelong inspirations, cheerleaders, and mentors. I feel blessed to have my beloved Aunty's bread bowl from my childhood.
Did you make this master dough recipe? I'd love to see it!
Please leave a rating and review below and tag me on Instagram with any photos!
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Originally posted October 2022 - Updated photos March 2026
All Purpose Refrigerated Dough Master Recipe (vegan)
Rate this recipe!
INGREDIENTS
- 700 grams water* (room temperature)
- 1 tablespoon yeast
- 50 grams oil or melted vegan butter (optional)
- 2 tablespoons maple syrup / agave (optional)
- 1000 grams flour*
- 20 grams salt
INSTRUCTIONS
- I recommend using a food scale for this recipe!
- In a large plastic bucket or large bowl combine the water (~3 cups*) and yeast. Stir until dissolved. In the winter in my climate (cold and dry), I sometimes add a couple extra tablespoons of water to be sure there are no dry bits and the flour is hydrated.
- Add the oil or melted butter (scant ¼ cup) and maple syrup and stir to incorporate.
- Add the flour (~6 ½ cups*) and salt (~3 teaspoons) to the bucket. I use all purpose flour or bread flour. *scoop and sweep method: I use a ¼ cup scoop to fill my 1 cup scoop and then level it with the flat side of a kitchen knife. Note: Weighing the ingredients is the most accurate.
- Using your hands or a spatula, mix together until all the flour is completely incorporated. I wet my hands many times to incorporate all the dry bits from the bottom and sides of the bucket.
- The dough should be tacky/sticky but not sloppy and not dry. Depending on what your climate is like and the flour you choose, you may need more or less water.
- Place lid on the bucket* or cover the bowl with a plastic bowl cover (creating a nice warm, draught-free environment for flour to hydrate, the yeast to grow, and the dough to rise).*As the yeast is activated, it will produce gas so the bucket/container should not be airtight. I poke a small hole in the top of my dough bucket which works well or just place lid on top of bucket without sealing it (aka askew).
- Leave the dough at room temperature for ~2 hours to rise and get puffy (see photos).
- Place the bucket of dough in the fridge with the lid on for up to two weeks. Pinch off a piece when you are ready to bake. Then shape, rise, and bake.
- Pro Tip: Remember to cover the hole in the lid with a little piece of tape after 2 days.
Deb
Finally able to make a loaf of fluffy white bread for my neighbors. I'm more whole grains, wheat, rye, etc.
Can I sub out 25 to 50% for whole wheat flour and still have a good outcome? Thank you for this super easy recipe, I never thought a dough, that you don't knead, would come out this great. 👍
Tracy Halasz
So happy you are loving the bread! I have not made it with other flour types yet, but I think you could easily sub in 25% whole wheat flour with the great results. You may have to add a bit more water as whole wheat flour can be thirstier than all purpose flour. Now that you know how the bread dough feels, you'll have a good idea what it should feel like when you sub in the whole wheat flour. Good luck - let me know how it goes! Thanks for the great review.
Katherine
I love using this dough! So easy to make and the different types of recipes are great! Thank You for sharing!!!
Tracy Halasz
Thank you so much for the review. I'm happy you enjoying your bucket of dough in lots of recipes!
G
I make this all the time. It’s great!
Tracy Halasz
Thank you - so happy you enjoy the recipe!
Nanci Swanson
Love this dough recipe...have made several times!
Sabina
HI! I haven't tried this recipe yet, I do have a question-I don't have a bucket with lid, is there another way I can store this dough?
Thanks!
Tracy Halasz
If you have a large 6 quart bowl that you can cover with saran wrap, you can use that.
Diana
Excellent recipe Tracy…. Thank you kindly for all of your recipes…😋
Tracy Halasz
Thank you so much, Diana!
Robbin Wms
Tracy I’m so appreciative for your details. I’ve been making no knead bread now for a couple years, after a friend encouraged me and promised how easy it would be. But now I’m ready to take it to another level. With your details and science behind making bread I feel I have the confidence. I don’t usually buy product thru implanted links but you’ve earned my support. I’ve also subscribed to your information. Thank you again. Keep up the great work!
Jane
Love this recipe. I made a loaf of bread……..it was delicious. Will probably make another loaf and a small batch of cinnamon rolls with the remaining dough. I plan to have a batch of this dough in my fridge 24/7.
Cara
Hello, I am wondering if anyone has tried adding sourdough starter to this recipe? I do a lot of sourdough baking so wondering if this will work here.
Tracy Halasz
Sorry, I haven't tried it with sourdough starter, and I haven't had feedback using sourdough starter yet.
Carol
Tracy, can you use honey in this recipe?
Tracy Halasz
Yes, you can.
Beverly
Game changer! I have baked for 50 years and have never had cinnamon rolls so light and fluffy. Just knowing I have all those options available to me by just grabbing a hunk of dough makes me so happy. Still looking for a pizza crust recipe if you have one. Thanks so much for posting your recipes.
Tracy Halasz
So happy to hear! It is a great versatile refrigerator dough - we love it too. Pizza crust recipe and sauce are coming next. Happy baking!
Sandi
I have been looking for a recipe that only requires the store bought yeast and uses a hunk of dough to regenerate more dough. I know it's possible and wondering if this could be one of these types of doughs.
Tracy Halasz
I haven't tried that, but I know you can incorporate the scraps from one bucket to the next to enhance flavor. Let me know if you try!
Dorothy
Thanks so much for the recipe for bucket of bread. I made it and my husband went nuts over it. I have never made bread from scratch before and I couldn’t believe how excellent it was. Really easy to make and really delicious to eat. Thanks again!
Tracy Halasz
That's fantastic, Dorothy! I'm so happy you enjoyed making the bread and that you and your husband loved it!
ANN HARTQUIST
Is it possible to add sour dough to this mixture?
Tracy Halasz
I haven't made it with sourdough starter. Let me know if you try it!
Michele Mrochuk
I don't see a recipe for homemade rools
Tracy Halasz
Hello, the dinner rolls are a separate post.
Liana Olivier
This sounds like a great recipe Could this be nadje in a micro wave as I do not have a stove. Thanks
Liana Olivier
All the way from south africa
Tracy Halasz
Thank you for the inquiry. I have not made in a microwave; but do you by chance have a slow cooker? crock pot? toaster oven? air fryer or similar?
Arleigh
Just made a batch using 55/45 all purpose/whole wheat. I didn’t add the bit of extra water….saw that note after it was already resting…I will add it next time. Only added 1/4 tsp of salt and it still turned out beautifully flavoursome. May I go on again about the texture of this bread. It is the best! Thank you
Tracy Halasz
Yay, so happy you are enjoying the bread recipe! Your photographs look amazing.
Shannon
Did you ever try with gf flour?
Tracy Halasz
So sorry, I have not tried this bread dough recipe with gluten-free flour yet.
Risa
Tried this a couple weeks before and loved it as bread AND as cinnamon rolls! My kiddo did, too, and has been bugging me to make it again, but I had surgery right after last time and I've got a 5# lift limit, which also translates to "mixing things can hurt". Do you think I could make a batch with a mixer that's got a dough hook attachment to do the initial mixing before tossing it in its bucket? (If not, I may just hand him the recipe and tell him it's his turn to make the dough! Which, he'll make it, but getting him to clean up after is a pain in the pinfeathers..! 😝)
Tracy Halasz
Good morning, yay so happy you and your son are enjoying the bucket of dough. You can absolutely make a batch in the mixer with a dough hook then transfer to the bucket! I hope you have a fast and painless recovery from your surgery. Happy Sunday!
Anira
Really want to try this recipe but have a question. The directions don’t say anything about letting the yeast bloom?? In all other bread recipes using active dry yeast, you need to let the yeast bloom in the warm water. Thanks
Tracy Halasz
Good morning, not necessary to bloom the yeast first. Be sure your yeast hasn't expired, and you'll be good to go with the recipe. Enjoy!
Arleigh
Made another batch of Bucket of Dough today. One loaf for me and one for my daughter in law. Smells mighty good in here. This easy bread dough is the only way to fly!
Tracy Halasz
Yay, I'm so happy you are enjoying the all purpose dough! It's so easy to make and convenient to have in the refrigerator! Thanks for the review.
Lori
Ok the verdict is in..... This is a great recipe! I made the dough and used it after 4 days of it sitting in the fridge. It deflated, which Tracey mentions above. It smells (and tastes) like sourdough, which Tracey mentions above. So over the course of one week, I made pitas, garlic bread sticks and pizza. Family loved all of it. My husband hates store bought pita bread but he loved the flavor of this one. I followed Tracey's recipes for pita and garlic bread. For the pizza, I oiled a 13x9 pan and placed the dough in the pan. I spread it out as much as I could. I let it sit for about 20-30 minutes and then spread it all the way to the sides. I added sauce and toppings and baked it in a 400° oven for about 20 minutes. I was just watching for browned edges and cheese. Turned out yummy! I will definitely be making this big batch dough again! Oh also, thanks for responding to all of my questions on email! Very attentive and helpful. I appreciate you!
Tracy Halasz
Yay, so happy you are enjoying the all purpose dough - it has so many uses! Thanks for the positive feedback.
Tracy Halasz
Speeds up and makes baking bread and sweet buns so quick and easy. I love that you can leave the bread in the fridge to use in small or large batches over the next 2 weeks!
Denise
Thank you so much for sharing this recipe. This is exactly what I have been searching for. I am a mom of three, and always looking for things I can “whip up” without having to spend 6 hours prepping dough. I have made sandwich bread, cinnamon rolls and garlic knots so far. This recipe has been such a gift!
Suzanne Malenfant
When making the All Purpose Refrigerator Dough, can I use whole wheat flour, white whole wheat flour, oat flour, or a mixture ? Please advise. Thx.
Tracy Halasz
I typically make it with all purpose flour or bread flour so I'm not 100% sure. I would imagine the whole wheat flour would be a little thirstier so you'd probably have to increase the hydration, and the texture would be different. Let me know how it turns out if you try.
Crystal
How do you make bagels with this dough?
Tracy Halasz
Good morning, the method for making the bagels is to shape them, boil them, and then bake them. I should have that recipe up soon.
Amber
Waiting for this! I also see pics of sticky buns but no recipe. Will that be up soon as well?
Tracy Halasz
Good morning! Thanks for asking, yes we have tested the recipe and are just waiting for it to be posted!
Rebecca Moore Bass
Once you take the dough from fridge does it need to proof again before baking?
Thanks
Tracy Halasz
Yes, you cut off the size chunk you need, shape it, let it proof and bake.
Karen Fleming
How much dough ( approximately weight wise) should I cut off for one loaf of bread?
Tracy Halasz
Good morning, thank you for the question. I use about 1 1/2 pounds of dough for a loaf of bread. I've included weights, pan sizes, and tips in this post. https://simplyceecee.co/easy-white-bread-recipe-vegan/ I hope that helps. Let me know how it goes! Enjoy.
SHIRLEY
Love your recipes. Have you ever tried this with GF flour?
Thank you
Tracy Halasz
Thank you so much! I haven't tested this with gf flour yet, but I'm super interested!
Laura Pattenden-Hunt
Hi, did you try it with gluten free flour please?