Homemade Everything Bagels


  • 1 and 1/2 cups warm water
  • 2 and 3/4 teaspoons Red Star® Quick-rise™ yeast*
  • 4 cups (480g) bread flour*
  • 1 Tablespoon packed light or dark brown sugar (or barley malt syrup)*
  • 2 teaspoonsalt
  • coating the bowl: nonstick spray or 1 Tablespoon olive oil

Water Bath

  • 2 quartwater
  • 1/4 cup honey (or barley malt syrup)*


  • 2 Tablespoonpoppy seeds
  • 2 Tablespoonsesame seeds
  • 1 Tablespoon dried minced onion
  • 1 Tablespoon dried garlic flakes
  • 1 Tablespoon coarse salt
  • egg wash: 1 egg white beaten with 1 Tablespoon water


  1. Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
  2. Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
  3. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
  4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel.  Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
  5. Line two large baking sheets with parchment paper or silicone baking mats.
  6. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
  7. Preheat oven to 425°F (218°C).
  8. Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
  9. Combine the everything bagel seasoning ingredients together. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Dip into the everything bagel seasoning. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
  10. Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

Blood Orange Upside Down Cake


Blood Orange Topping on Cake:

  • 4 tablespoons unsalted butter
  • 1/3 cup brown sugar
  • 2 blood oranges, rinds removed* and thinly sliced


  • 1 cup all-purpose flour
  • 1/2 cup almond flour (or another 1/2 cup all-purpose flour)
  • 2 teaspoons baking powder
  • Pinch of salt
  • 3/4 cup sugar
  • Grated zest of 1 blood orange
  • 1/2 cup plain Greek yogurt
  • 3 large eggs
  • 1/2 teaspoon almond extract
  • 1/2 cup extra-virgin olive oil


For the Blood Orange Topping (do this first):

  • In a microwave-safe bowl or a saucepan on the stove, melt the butter.  Whisk in the sugar until it melts.  Pour the mixture into the bottom of a greased 9-inch round cake pan.  Arrange the orange slices on top of the mixture, overlapping slightly, in a spiral pattern.  You may wind up not using all the orange slices, depending on their size.  Have a snack.

For the Cake:

  • Preheat the oven to 350 degrees F.  In a large bowl, whisk together the flour, almond flour, baking powder, and salt.
  • In a medium bowl, place the sugar and orange zest and rub them together with your fingers until the sugar smells fragrantly orange. This releases the oils in the zest and flavors the cake.
  • Add the yogurt, eggs, olive oil, and almond extract to the sugar and whisk vigorously until the mixture is very well blended.  Whisk some more for good measure.
  • Add the dry ingredients, and fold and stir them in with a wooden spoon until fully blended and the batter is smooth and thick.
  • Pour the batter over the orange slices in the cake pan and bake for 35-40 minutes, or until the cake is golden brown and beginning to come away from the pan.  A knife or toothpick inserted in the center should come out clean.
  • Let the pan cool on a rack for 5 minutes, then run a knife or thin spatula around the edges of the cake.  Place a large plate over the pan, then flip so the cake comes out upside-down onto the plate.
  • Let cool to room temperature.  Serve alone or with whipped cream.  Cake will keep, well-wrapped at room temperature, for 3-4 days.

Banana Bread

Thanks Samin Nosrat

Time: 1 hour, 15 minutes (10 minutes active time)
Yield: 1 loaf

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon cinnamon, plus 1/2 teaspoon for topping
1 1/3 cups mashed ripe bananas from about 3 large, 4 medium, or 5 small bananas), plus (optional) 1 whole ripe banana for topping the loaf
3/4 cup neutral oil, such as canola
Packed 1/2 cup dark brown sugar, plus 2 tablespoons for topping
1 1/2 teaspoons vanilla extract
2 large eggs at room temperature
1/3 cup (75 grams) buttermilk, at room temperature
1/2 teaspoon flaky sea salt for topping


Remove upper rack from oven and set remaining rack to center position. Preheat oven to 350 degrees.

Grease a 5-inch by 9-inch loaf pan and set aside.

In a large bowl, whisk together flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Set aside.

In a medium bowl, whisk together mashed bananas, oil, ½ cup brown sugar, vanilla extract, eggs, and buttermilk to combine.

Gently fold the banana mixture into the dry mixture and stir until just combined and no dry flour is visible. Scrape into prepared loaf pan.

Slice remaining banana in half lengthwise and gently lay on top of the batter, cut-side down. In a small bowl, combine a half teaspoon cinnamon, 2 tablespoons brown sugar, and flaky salt, then sprinkle evenly over batter and banana.

Place pan on prepared rack toward rear of oven and bake for 30 minutes, then rotate pan 180 degrees. Continue baking for another 30 to 35 minutes, or until inserted skewer comes out clean and edges of the loaf pull away from the pan.

Notes and substitutions:

It is perfectly fine to use frozen bananas that have been defrosted—just make sure to use any liquid that the frozen bananas give off after defrosting. That’s pure banana flavor!)

Replace up to 1 cup of the all-purpose flour with whole wheat pastry flour if you like—this is my preferred version.

Use light brown sugar if you don’t have dark brown.

Use plain yogurt (Greek, low-fat or full-fat) if you don’t have buttermilk.

If you don’t have flaky sea salt, use a quarter teaspoon fine salt for the topping.

Use an 8-inch square baking pan if you don’t have a loaf pan, but adjust baking time to 35 to 40 minutes.

Carrot Cake Blondies


    • 8 ounces unsalted butter, melted
    • 1 and 1/2 cups brown sugar
    • 2 teaspoons vanilla extract
    • 1 large egg + 1 egg yolk, at room temperature
    • 1 cup carrots, finely grated
    • 1 and 1/2 cups plus 2 tablespoons all purpose flour
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1/2 cup chopped pecans
  • For the Cream Cheese Frosting:
  • 4 ounces unsalted butter, VERY soft
  • 8 ounces cream cheese, VERY soft
  • 1 teaspoon vanilla
  • 2 cups confectioners sugar
  • 1/2 cup chopped pecans


    1. Preheat oven to 350 degrees (F). Line a 9×9″ inch baking pan with parchment paper and lightly spray with non-stick baking spray; set aside.
    2. In a large bowl combine the melted butter, brown sugar, and vanilla; whisk smooth. Beat in the egg and egg yolk, then fold in the carrots. Add in the flour, ginger, cinnamon, and salt and whisk just until combined. Fold in chopped pecans.
  1. Pour batter into prepared pan, smooth the top. Place pan in the oven and bake for 32 to 35 minutes. The edges will be brown and the center should be set. Cool completely (!!!) in pan before removing and frosting. You don’t want to rush the cooling!
  2. Make your Frosting:
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium speed until smooth, about 3 minutes. Add in the vanilla and beat smooth. Gradually add in the confectioners sugar, a 1/2 cup at a time, and whisk until smooth.
  4. Frost cooled bars by simply scooping the frosting onto the blondies and smoothing it evenly across the top. Sprinkle with pecans. Cut into small squares and serve!
  5. P.S. You can add toasted coconut or chopped nuts to the top. If I had crystalized ginger I would have added that!

Easy Focaccia Bread


1/2 cup (120 ml) extra-virgin olive oil

2 garlic cloves, finely minced

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

1/4 teaspoon fresh ground black pepper

1 cup (235 ml) warm water

2 1/4 teaspoons active dry yeast (1 packet)

1/4 teaspoon honey

2 1/2 cups (315 grams) all-purpose flour

1/2 teaspoon fine sea salt




In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.

Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.

Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).

      • BAKE BREAD

After 1 hour, heat the oven to 450 degrees Fahrenheit.

Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).

Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.

Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.


My notes: I used less rosemary ( could go without it) More garlic and shallots in olive oil. I used carmelized onion for the toppings, and black lava sea salt at the end. Delish! Easy to modify for any toppings. Also used this recipe for foccacia art, flower art.


Easy Glazed Lemon Poppy Seed Bread


For the bread:

  • 1 box lemon cake mix
  • 1 3.4 ounce package instant lemon pudding mix
  • 1 ½ Tablespoons poppy seeds
  • ½ cup canola oil
  • 1 cup water
  • 4 eggs

For the glaze:

  • 1 cup powdered sugar
  • 2 Tablespoons lemon juice
  • 1 Tablespoon milk


  1. Preheat oven to 350°F/180°C. Spray 2 loaf pans with cooking spray and set aside.

  2. Mix all ingredients together in a large bowl. Beat with an electric mixer for 4 minutes.
  3. Divide batter evenly among the prepared loaf pans.
  4. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire racks for 5-10 minutes before removing from pan.
  5. While the bread is still warm, mix together the glaze ingredients. Spoon glaze over top of the bread and allow glaze to set before slicing and serving.