Ditching Store-Bought Breads
Bagels
Ingredients
1 ½ cup warm water
2 Tbs sugar
2 ¼ tsp active dry yeast
2 tsp salt
4 ½ cup bread flour
2 Tbs honey (for boiling water)
Directions
Combine water, sugar, and yeast in a mixing bowl. Once yeast is slightly foamy (5 - 10 minutes), add salt and 2 cups of the flour to the bowl.
With a bread hook, mix on medium while slowing adding the remaining flour. Mix until all flour is incorporated.
Finish kneading by hand until the dough forms into a smooth ball (approximately 10 minutes). Cover and let rise in a warm place for 60 - 90 minutes or until doubled in size.
Punch the dough down and divide into 8 pieces.
Roll each section into a rope, flatten into a rectangle and then roll the rectangle back into a tight rope. Wrap the rope around your hand connecting the two ends to form the bagel.
Gently roll the area where you connected the two ends, between your hand and the counter to help hold its shape.
Place the bagels on a sheet pan lined with parchment paper and allow to rest for 45 - 60 minutes.
For NY-style bagels, cover with plastic wrap and put them in the fridge overnight. Boil and bake the next morning straight from the fridge.
Preheat the over to 425 degrees.
Bring a pot of water to boiling and add honey to the water.
Gently place 2 - 3 bagels in the pot at a time. Boil each side for 30 - 45 seconds. Remove from the water.
Optional: Add additional toppings.
Return to baking sheet.
Bake for 20 - 25 minutes or until golden brown on top.
Slice immediately once cooled and freeze them. Toast from freezer to enjoy.
English Muffins
Ingredients
1 ¼ cup warm milk (105°F to 115°F)
2 Tbs melted butter
2 Tbs brown sugar
1 tsp active dry yeast
1 tsp fine sea salt
2 ½ cups all-purpose flour
¼ cup cornmeal for dusting
Directions
Combine milk, butter, sugar, and yeast in a bowl. Let stand 5 minutes or until yeast blooms. If it doesn't look foamy (like the head of a beer), your yeast is dead—start over!
Add salt and flour and mix until a shaggy, very sticky dough forms. Use a bowl scraper or well-floured hands to fold it a few times. The high hydration is what creates the air pockets.
Cover and set in a warm place for 1 - 2 hours or until it doubles in size.
Turn the dough out on a floured surface.
Flour your rolling pin and roll out to ½ inch to 1 inch thick.
Cut out 3” circles. Dip the cutter in flour between each use so it doesn't tear the dough. Repeat until all dough is used.
Line a pan with parchment paper. Sprinkle a baking sheet generously with 2 tbsp of cornmeal. Place the cut muffins on top, then sprinkle the tops with another 2 tbsp of cornmeal. Cover and let rise for an hour.
Heat a large pan on the stove and cook each English muffin over medium low heat for 3 - 5 minutes on each side or until golden brown.
If the outside browns too fast but the middle is gummy, finish them in a 350°F oven for 5 minutes.
Store in an airtight container for up to 1 week.
For long-term storage, slice them, put them in a freezer bag, and freeze them. They toast up perfectly directly from the freezer!
Glazed Donuts
Dough
1 cup whole milk (warmed to 110°F)
2 ¼ tsp active dry yeast
1/3 cup granulated sugar
5 Tbs unsalted butter, softened
1 large egg, room temperature
½ tsp salt
3 ½ cups all-purpose flour (plus extra for dusting)
1–2 quarts vegetable oil (for frying)
Glaze
2 cups powdered sugar
1/3 cup unsalted butter, melted
1 ½ tsp vanilla extract
4–6 Tbs hot water (add slowly for desired consistency)
Directions
In a large bowl, whisk the warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
Add the softened butter, egg, and salt. Gradually mix in the flour. This dough will be very sticky—resist the urge to add too much extra flour!
Using a stand mixer with a dough hook, knead for 5 minutes (or 8 minutes by hand) until smooth but still tacky.
Cover and let rise in a warm spot for 1 ½ to 2 hours until doubled.
Punch the dough down and roll it out on a well-floured surface to ½-inch thickness.
Use a donut cutter (or a large glass and a small bottle cap) to cut shapes.
Place the donuts on a parchment-lined sheet, cover loosely, and let rise again for 30–45 minutes. They should look airy and "puffy."
In a heavy pot, heat oil to 350°F. Use a thermometer; if the oil is too cool, the donuts get greasy.
Carefully drop 2–3 donuts into the oil. Fry for about 60 seconds per side until very lightly golden.
Remove with a slotted spoon and place on a wire cooling rack with paper towels underneath.
Combine all glaze ingredients until perfectly smooth. It should be thin enough to run, but thick enough to coat a spoon.
While the donuts are still very warm, dip each one completely into the glaze. Flip to coat both sides.
Place back on the wire rack. The glaze will thin out and "set" as the donut cools.
Hamburger Buns
Yields 8 large buns
Ingredients
1 cup warm water (about 110°F)
2 ¼ tsp active dry yeast
2 Tbs granulated sugar
4 Tbs unsalted butter, melted and cooled
1 large egg, room temperature
3 ½ cups all-purpose flour (plus extra for kneading)
1 ½ tsp kosher salt
1 egg beaten with 1 tbsp milk (plus sesame seeds or dried onion flakes)
Instructions
In a large bowl (or stand mixer), whisk together the warm water, sugar, and yeast. Let it sit for about 5–10 minutes until a thick foam forms on top.
Whisk the melted butter and egg into the yeast mixture. Add the flour and salt.
If using a mixer: Use the dough hook on medium-low for 5–7 minutes. The dough should be soft, shiny, and slightly tacky, but it should pull away from the sides of the bowl.
If by hand: Knead on a floured surface for 8–10 minutes. If the dough is too sticky to handle, add flour one tablespoon at a time.
Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 ½ hours, or until it has doubled in size.
Gently punch the dough down. Divide it into 8 equal pieces (about 90–100g each if you have a kitchen scale).
Cup your hand over a piece of dough on a clean, un-floured surface. Move your hand in a circular motion, keeping the "heel" of your hand on the counter, until the dough forms a tight, smooth ball.
Place the balls on a parchment-lined baking sheet and gently press down with your palm to flatten them slightly. They should look like thick discs, not perfect spheres
Cover loosely with plastic wrap or a light towel. Let rise for another 45–60 minutes. They should look very puffy and almost touch each other. Preheat your oven to 375°F during this time.
Gently brush the tops with the egg/milk wash. This is what gives them that professional mahogany shine. Sprinkle with sesame seeds if desired. Bake for 15–18 minutes until the tops are deep golden brown.
Hotdog Buns
Yields 8–10 buns
The Ingredients
1 cup whole milk (warmed to 110°F)
2 ¼ tsp active dry yeast
2 tbsp granulated sugar
4 Tbs unsalted butter, softened
1 large egg, room temperature
1 tsp kosher salt
3 ¼ to 3 ½ cups all-purpose flour
2 Tbs melted butter (for brushing after baking)
Directions
Whisk the warm milk, sugar, and yeast in your mixing bowl. Let sit for 5–10 minutes until foamy.
Add the softened butter, egg, salt, and 3 cups of flour.
Using a stand mixer (5–7 minutes) or by hand (8–10 minutes), knead until the dough is smooth and elastic. Add the remaining ½ cup of flour only if the dough is too sticky to handle. It should be very soft.
Place in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled.
Punch the dough down and divide it into 8 to 10 equal pieces.
Roll each piece into a small rectangle (about 4x6 inches). Fold the long sides into the middle, then fold in half again, pinching the seam tightly.
Roll it gently under your palms until it’s a cylinder about 5–6 inches long.
Place the buns on a parchment-lined baking sheet, side-by-side, leaving only about ½ inch of space between them. As they rise, they will touch, which keeps the sides soft and forces them to grow tall.
Cover and let rise for 45–60 minutes until very puffy. Preheat your oven to 375°F.
Bake for 15–18 minutes until the tops are just starting to turn golden.
As soon as they come out of the oven, brush the tops generously with melted butter. This keeps the crust incredibly soft and gives it that classic "store-bought" feel without the preservatives.
Pretzel Bites
Ingredients
½ cup warm water (100 - 115 degrees)
2 tsp honey
2 tsp kosher salt (plus extra for topping)
2 ¼ tsp active dry yeast
4 ½ cups all-purpose flour
4 Tbs unsalted butter (melted)
2/3 cup baking soda
Egg wash: 1 egg yolk + 1 Tbs water
Directions
In a large bowl, mix water, honey and yeast. Let sit for 5 - 10 minutes until foamy.
If it doesn’t foam, your yeast may be expired or the water was too hot.
Add flour and melted butter. Knead 5 - 10 minutes until smooth and elastic.
If using a mixer: Use the dough hook on medium speed until the dough is smooth and clears the sides of the bowl (about 5 minutes).
If by hand: Knead on a lightly floured surface for 8–10 minutes until the dough is elastic and no longer sticky.
Cover and let rise for 1 hour or until doubled in size.
Preheat oven to 450 degrees.
Line two baking sheets with parchment paper.
In a large pot, bring the 10 cups of water and the baking soda to a rolling boil.
Turn the dough onto a flat surface. Divide into 8 equal pieces. Roll each piece into a long rope, roughly 1 inch thick. Using a bench scraper or knife, cut the rope into 1-inch segments.
Drop the bites into the boiling soda water in batches of about 10–15. Boil for 20–30 seconds—no longer, or they may develop a metallic aftertaste. Remove with a slotted spoon, draining well, and arrange on the prepared baking sheets.
Brush the tops of the bites generously with the egg wash and sprinkle immediately with kosher salt. Bake for 10–12 minutes, or until they reach a deep, golden brown.
Sandwich Bread
Ingredients
2 ¼ cups milk
2 ¼ tsp dry active yeast
¼ cup granulated sugar
2 tsp fine sea salt
3 Tbs unsalted butter (softened)
6 cups bread flour
Directions
Scald the milk (heat to just below boiling) and then allow to cool to 105 - 110 degrees.
Combine milk, yeast, and sugar. Let sit for 10 until foamy.
Add salt, butter and half of the bread flour to the bowl and mix. Slowly add in the remaining flour or until the dough clears the sides of the bowl but still feels tacky.
Once combined, knead for 7 - 10 minutes.
Transfer dough to a greased bowl and allow to double in size (approximately 1 - 2 hours).
Punch the dough down and turn it out onto a floured counter.
Divide into two equal portions. Shape by patting the dough into a rectangle. Fold the short ends in slightly, then roll it up tightly like a sleeping bag.
Place the dough (seam down) into two well-greased loaf pans.
Allow to rise until the dough is 1 inch above the top of your pan.
Bake at 375 degrees for 30 - 35 minutes. The bread is done when the internal temperature reaches 190 degrees.
If you notice the top getting dark before the 20-minute mark, loosely “tent” a piece of aluminum foil over the loaves. This reflects direct heat and allows the interior to finish cooking while keeping the top crust thin and supple.
Brush the top and sides with melted butter. Allow to cool for at least 1 hour before slicing.
Store in an airtight container for up to 1 week.
Pizza Dough
Ingredients
1 cup warm water (105 degrees)
1 Tbsp honey
2 ¼ tsp active dry yeast
3 cups all-purpose flour
1/3 cup olive oil
2 tsp salt
Directions
In your mixer bowl, combine the warm water, honey, and yeast. Let it sit for 5 minutes until it’s foamy. This ensures your yeast is alive before you add the heavy ingredients.
Turn the mixer on low and add 2 cups of the flour. Once a slurry forms, add the olive oil and salt. Gradually add the remaining 1 cup of flour.
Knead for 5–8 minutes. The dough should be smooth, elastic, and tacky (sticks to your finger slightly) but should pull away cleanly from the sides of the bowl.
Cover bowl and let rise for 1 - 1.5 hours.
Or let the dough rise in the fridge for 24 hours.
Divide dough in half. If freezing, coat lightly in oil and place in a freezer bag. If using now, let the dough balls rest for 20 - 30 minutes before rolling—this "relaxes" the gluten so the dough doesn't snap back when you try to stretch it.
Bake at 450 degrees for 12 - 15 minutes.
Optional: Brush the outer crust with a mix of melted butter and garlic powder immediately after it comes out of the oven