Homemade Bagels

These tender, chewy, blistery homemade bagels are easy to make yourself—and they stay fresh for days.

Homemade Bagels

Making homemade bagels is not as difficult as you think. If you have the ability to knead some dough and roll it out into ropes you can make these homemade bagels. You don’t need any special equipment, and the ingredients are pretty basic

Homemade Bagels, à la Jo Goldenberg

[Photographs: Adam Kuban] This is my go-to recipe for homemade bagels. It's adapted from Bernard Clayton's Complete Book of Breads. Clayton, in turn, got the recipe from the folks at the now-defunct Jo Goldenberg's, the famous Jewish restaurant and delicatessen...

Homemade bagels

Homemade bagels are easier than you thought - give this recipe a go for your next weekend breakfast. 

Cinnamon Raisin Buns: Soft & Lightly Sweet! - The Woks of Life

Cinnamon raisin buns are lightly sweet, soft, and better than cinnamon toast. They disappear quickly but this cinnamon raisin buns recipe is so easy to make

Everything-Bagel Rugelach With Onion Jam

Rugelach switches from sweet to savory when introduced to this onion jam—sultry and sticky, tangy and rich.

Cinnamon Knots Recipe | Bread Baking

I was out shopping and out of the corner of my eye, I saw some tempting "Cinnamon Pretzels." They were in the shape of pretzels, and huge, but it looked like they might have been made from a sweet dough. I almost bought one, then changed my mind. The last time I gave in to a store-bought sweet dough temptation, I was disappointed. So this time, I put it on the list to bake at home.

Homemade Bagel Bites

If you can't understand the allure of made-from-scratch Bagel Bites, there's nothing I can say or do to convince you. This is a recipe for the hardcore fans, those of us who've longed for bite-size pizza poppers that taste as good as we remember—chewy, cheesy, salty, and crisp.

The Best Dinner Rolls (Fluffy, Crusty, and Chewy)

These aren't exactly classic French rolls, but I'm positive their crackly crust and fluffy interiors will win you over. The trick is something I pulled straight from the bagel playbook—boiling the dough to create a moist skin that bakes up glossy and crisp. The result is simple hard rolls that are perfect for mopping up gravy, dunking in soup, or sandwiching around thick slices of your favorite cheese.

Skillingsboller, Norwegian Cinnamon Buns

[Photograph: Robyn Lee] Note: It's best to make the rolls the night before and allow them to rise in the refrigerator overnight. You can bake them anywhere between 10 and 24 hours after shaping and refrigerating them. Pearl sugar isn't...