Coconut Lemon Crumble Bars

I made these squares for Mother’s Day and they did not disappoint! I found them on Pinterest and the recipe comes from Rock Recipes. A homemade lemon filling with the buttery coconut crumble just melts in your mouth. If you like lemon & coconut these are to die for!

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 10
    • Rating: Moderate
  • Involvement
    • 1 hour + 5 min. prep time
    • Rating: Difficult
  • Ingredients & availability
    • 10 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Measuring cups/spoons
  • Knife
  • Grater
  • Saucepan
  • Whisk
  • Mixing bowl
  • 9 x 13 inch baking pan

Time: 1 hour + 5 min. prep + 45 min. bake time = 1 hour + 50 min. total

Servings: 50 squares

Calories/serving: ~ 117/square

Ingredients:

  • 2 cups flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 2 cups dried coconut, medium cut
  • pinch salt
  • 1 cup butter, cut in small pieces

LEMON FILLING:

  • 1/3 cup cake flour
  • 1/3 cup corn starch
  • 1 1/2 cups sugar
  • 5 egg yolks, slightly beaten
  • Zest of 2 large, or 3 small lemons, very finely chopped
  • Juice of 2 large, or 3 small lemons
  • 2 cups water
  • 3 tbsp. butter
  • pinch salt

Directions:

  1. TO MAKE THE LEMON FILLING combine the corn starch, salt, cake flour, sugar and water in a medium saucepan.
  2. Cook over medium-low heat until the mixture thickens, stirring constantly. Remove from heat.
  3. Pour about 1/2 cup of the thickened mixture over the beaten egg yolks and whisk together quickly. This tempers the egg yolks so that they do not scramble.
  4. Pour this mixture back into the pot and whisk it in quickly. Return the pot to the heat and stir constantly for a few minutes until the mixture is thick and evenly smooth.
  5. Whisk in the lemon juice and zest and remove from the heat.
  6. Finally whisk in the butter and set aside to cool while you prepare the crumble mixture.
  7. FOR THE CRUMBLE mix together the flour, sugar, baking powder, coconut and salt.
  8. Using your hands or a pastry blender cut in the butter until the it is completely incorporated into the dry ingredients.
  9. Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan. Pour the lemon filling evenly over the bottom crumbs. Gently sprinkle the remaining crumbs over the lemon filling and press down gently.
  10. Bake in a 350 degree F oven for 40 – 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.

Pesto Chicken Pizza

I recreated this recipe from one of our favourite restaurants in the area – Kettle Drums. They have such good pizza! The pesto sauce is a nice twist from the usual tomato and the goat cheese and grape tomatoes are nice and refreshing! I hope you enjoy this recipe it’s one of our favourites 🙂

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 25 minutes prep time
    • Rating: Easy
  • Ingredients & availability
    • 7 ingredients
    • All ingredients you can find at a grocery store
    • Rating: Easy

Equipment Required:

  • Rolling pin
  • Pizza pan/round baking sheet
  • Flour
  • Spoon
  • Knife
  • Cheese grater
  • Cutting board

Time: 25 min. prep + 18 min. cook = 43 min. total

Servings: 8 slices

Calories/slice: ~ 305

Ingredients:

  • 1/2 lb pizza dough
  • 1 1/2 – 2 cups shredded mozzarella
  • 4 ounces goat cheese
  • 1 cup cooked shredded chicken or turkey
  • Slice red onion (as much as you like)
  • Sliced grape tomatoes (as many as you like)
  • 1/2 jar (~1/2 cup) of basil pesto sauce

Directions:

  1. Preheat oven to 450F.
  2. On a lightly floured surface, roll out the pizza into a 12-inch circle. Transfer to pizza pan or baking sheet.
  3. Spread pesto sauce on top of pizza dough.
  4. Top with mozzarella, goat cheese, chicken, red onion, & grape tomatoes.
  5. Place in the oven and bake until edges begin to brown, about 18 minutes. Remove from oven to cool, slice and enjoy!

Bacon-Cheddar Potato Croquettes

This recipe is great for leftover mashed potatoes. I found it on Taste of Home. You can get the original recipe HERE. You can’t even tell you used leftover mashed potatoes. The croquettes are pretty indulgent with bacon, cheese, butter & Ritz crackers. Then dip them in your favourite sauce. What’s not to love?

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 30 min. prep time
    • Rating: Easy
  • Ingredients & availability
    • 11-12 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Mixing bowls
  • Cheese grater
  • Measuring spoons/cups
  • Parchment paper
  • Baking sheet

Time: ~ 30 min. prep + chilling (2 hours) + 20 min. bake = ~ 2 hours + 50 min.

Servings: ~5 dozen

Calories/serving: ~ 50/croquette

Ingredients:

  • 4 cups cold mashed potatoes (with added milk and butter)
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup sour cream
  • 1 tablespoon minced chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 40 Ritz crackers, crushed
  • 1/4 cup butter, melted
  • 1 teaspoon paprika
  • Barbecue sauce, Dijon-mayonnaise blend or ranch salad dressing

Directions:

  1. In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment paper-lined baking sheets.
  2. Cover and refrigerate for 2 hours or overnight.
  3. Combine butter and paprika; drizzle over croquettes. Bake at 375F until golden brown, 18-20 minutes. Serve with dipping sauce of your choice.

Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.

Chocolate Eclairs

I have always been intimidated to make Eclairs but once I gave this recipe a try I realized they aren’t that bad to make at all! The creamy filling and airy pastry just melts in your mouth! They are so good! If you’re looking for a baking project I suggest giving this recipe a try!

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 1 hour prep time
    • Rating: Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Knife
  • Measuring cups/spoons
  • Saucepan
  • Electric beater
  • Piping bag
  • Spoon
  • Mixing bowls

Time: ~ 1 hour prep. + 35-40 min. bake time + cooling = ~ 2 hours total

Servings: 9 – 15

Calories/serving: ~ 289 – 483 (depends on if you make smaller or larger eclairs)

I got this recipe from Taste of Home. I have adapated the directions slightly below. But you can find the original HERE.

Ingredients:

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 larges eggs, room temperature

FILLING:

  • 2 1/2 cups cold whole milk
  • 1 packages (153 g) instant vanilla pudding mix
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract

FROSTING:

  • 1/3 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 1 1/4 cup confectioners’ sugar
  • 2 – 3 tablespoons hot water

Directions:

  1. Preheat oven to 400°F In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  2. Using a piping bag cut about 1.5 inches off the bottom and fill with the dough. Pipe dough into nine 4×1-1/2-in. strips on a greased or parchment lined baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; slice off and remove tops and set aside. Discard soft dough from inside. Cool eclairs.
  3. In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use).
  4. For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.

Coq Au Vin

I decided to try this recipe when my cousin selected the country of France for our culture night that week. I got the recipe from Half Baked Harvest’s cookbook and a similar recipe can be found HERE. She has many different versions of this recipe on her blog, one for the instant pot, one with meatballs, if you want to try a different version. However, this recipe was delicious and so heartwarming. Serve it with mashed potatoes or pasta and some fresh bread for dipping! I served it with a Beaujolais wine. Bon Appetit!

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • ~1 hour prep time
    • Rating: Moderate
  • Ingredients & availability
    • 16 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate – Difficult

Equipment Required:

  • Dutch oven
  • Mixing spoon
  • Measuring spoons/cups
  • Knife
  • Cutting board
  • Vegetable peeler
  • Can opener (for tomato paste)
  • Wine opener (for wine)

Time: ~ 1 hour of prep & cooking

Servings: 8 servings

Calories/serving: ~ 304/serving (not including side such as mashed potatoes)

Ingredients:

  • 4 slices thick cut bacon, chopped
  • 4 tablespoons olive oil, divided
  • salt and pepper to taste
  • 1 sweet onion, diced
  • 4 cloves garlic, minced or grated
  • 1 small sweet potato or russet potato, peeled & cubed
  • 2 medium size carrots, chopped
  • 2 tablespoons tomato paste
  • 1 1/2 pounds boneless chicken tenders or small chicken breasts
  • 2 cups button or cremini mushrooms, sliced
  • 2 cups red wine, plus more if needed (I used Pinot Noir)
  • 2 cups chicken broth
  • 2 bay leaves
  • 4 sprigs fresh thyme (or 1/3 – 1/2 tsp dried)
  • 1/4 – 1/2 cup fresh parsley chopped (or 1 – 2 tbsp. dried)

Directions:

  1. Heat a large Dutch oven over medium-high heat and cook bacon until crispy (about 5 min.). Add 2 tbsp. of olive oil, the onion, garlic, carrots and potato. Cook the veggies, stirring often until soft and lightly caramelized, about 5 minutes. Stir in the tomato paste and then scooch the veggies to the outside of the pan to make room for the chicken.
  2. Add the other 2 tbsp. of olive oil to the pan if needed. Season the chicken with salt and pepper. Place the chicken in the hot pan and sear on both sides until browned. About 4-8 minutes per side, depending on how thick your chicken is. Toss in the sliced mushrooms and cook another minute or two.
  3. Slowly pour in the red wine and chicken broth. Add the a bay leaves and thyme and season with salt + pepper. Gently stir everything to combine and then bring the sauce to a boil, reduce the heat to medium and simmer for about 10 minutes or until the sauce has reduced by about 1/3.
  4. To serve, remove the bay leaves and thyme from the Coq au Vin. Plate the mashed potatoes or egg noodles. Serve the chicken on the side or on top of the mashed potatoes/noodles and then ladle the sauce + veggies over the chicken. Sprinkle with fresh parsley.

Pork Carnitas

I wanted to make tacos for Cinco de Mayo and I had some pork tenderloin in the freezer so I googled some recipes and stumbled across this one from Feasting Not Fasting. You guys it is soooo good and sooooo EASY!! It only takes 15 min. of prep work and then it cooks all day in the slow cooker for you. There is a bit of kick but I’m a fan of spice! Serve it with all your favourite taco toppings. This is a great weeknight recipe!

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 15 minutes prep time
    • Rating: Easy
  • Ingredients & availability
    • 11-12 ingredients
    • Most ingredients you can easily find at any grocery store. If you use Chipotle Peppers in Adobo, I have only bought it from Sobeys. I have never been able to find it at Walmart.
    • Rating: Moderate

Equipment Required:

  • Measuring cups/spoons
  • Slow cooker
  • Knife
  • Cutting board
  • 2 Forks
  • Baking sheet

Time: 15. prep + 8 hours cook time = 8 hours + 15 min. total

Servings: 8 – 10

Calories/serving: ~ 113 – 142/serving

Ingredients:

  • 2-3 lb. pork tenderloin (may need two tenderloins for this)
  • 1 tsp salt
  • 1/2 tsp. pepper
  • 2 tsp. cumin
  • 1 tsp. oregano
  • 1/2 tsp. chili powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 – 2 chipotle peppers in adobo sauce, finely chopped (about 1 Tbsp., can use 1/2 Tbsp. chili powder instead)
  • 1 Tbsp. lime juice
  • 1/2 cup fresh squeezed orange juice
  • 2 Tbsp. fresh chopped cilantro (optional)

Directions:

  1. Place pork tenderloins in crock-pot and sprinkle with spices. Add chipotle peppers, lime juice, and orange juice. Cook on low heat for 6-8 hours or high for about 4 hours. Pork should be easily shreddable when done. 
  2. Use two forks to shred pork, adjust seasoning level if desired. 
  3. Preheat broiler and transfer shredded pork to a baking sheet, spread out in a medium-thin layer, leaving any juices in the crock-pot.
  4. Broil on low for about 5 minutes until it starts to get crisp but is not burnt or dried out. Remove pork and toss with reserved cooking liquid to moisten. 
  5. Stir in fresh cilantro and serve with taco fixings or over Mexican flavored rice.

Mom’s Fudgy Brownies

I LOVE my mom’s brownie recipe. It’s so soft and chewy with a nice thick layer of icing on it. They are super easy to make! This recipe is for all you chocoholics out there 😉

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 30 minutes prep time
    • Rating: Easy
  • Ingredients & availability
    • 8 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Measuring cups/spoons
  • Mixing bowl
  • Saucepan
  • Knife
  • Hand mixer or stand mixer
  • 8 x 8 in. pan

Time: 30 min. prep + 30 min. bake time = 1 hour total

Servings: 25 squares

Calories/serving: ~ 123

Ingredients:

  • 1/2 cup butter
  • 1/4 cup cocoa
  • 2 eggs
  • 1 cup sugar
  • 3/4 cup flour
  • 1/8 tsp salt

ICING:

  • 1 1/3 cup icing sugar
  • 1/3 cup cocoa
  • 3 tablespoons margarine or butter melted
  • 2 tablespoons hot water (approx.)

Directions:

  1. In a small saucepan melt butter and cocoa.
  2. In a mixing bowl beat eggs until frothy, then add sugar, flour and salt. Then pour cocoa mixture over top and mix.
  3. Spread batter into greased 8 x 8 in. square pan. Bake @ 350F for 30 min. or until edges pull away. Cool before icing.
  4. Beat icing sugar, cocoa, margarine, and hot water until thick and blended.
  5. Ice brownies and cut into squares.

Cheesy Herb Stuffed Naan

This naan bread is really really good but way too time consuming in my opinion. It is a really special treat but I won’t be making this frequently. The good thing is you can freeze them. It’s great for lunch or an afternoon snack attack. I made it with Half Baked Harvest’s Moroccan Lemon Chicken Kebabs which you can find in her book HERE. That recipe is excellent!!! And I will definitely be making it lots this summer 🙂 Anyways, I hope you guys enjoy this post about the Cheesy Naan and perhaps add it to your self-isolation cooking list 😉

Recipe Review:

LEVEL OF DIFFICULTY – DIFFICULT

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 1 hour 40 min. prep
    • Rating: Difficult
  • Ingredients & availability
    • 18-19 ingredients
    • All ingredients you should be able to find at a grocery store
    • Rating: Difficult

Equipment Required:

  • Stand mixer or mixing bowl
  • Measuring spoons/cups
  • Cheese grater
  • Plastic wrap
  • Mixing bowl (for cheese filling)
  • Rolling pin
  • Cast iron skillet & lid (can be from any pot that will cover the skillet)
  • Basting brush
  • Flipper

Time: 1 hour 40 min. prep. (including frying/cooking) + 1 hour rising = 2 hours 40 min. total

Yield: 8 naan

Calories/Naan: ~467

Ingredients:

  • 1/4 cup warm water
  • 1 tablespoon honey
  • 3/4 teaspoon active dry yeast
  • 3/4 cup warm whole milk
  • 1 cup full fat plain Greek yogurt
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 227 grams frozen spinach, thawed and squeezed dry
  • 1 1/2 cups shredded dry mozzarella cheese
  • 227 grams feta cheese, crumbled
  • 1 cup tender mixed herbs (such as basil, cilantro, chives, and/or dill)*
  • 1-2 cloves garlic, grated
  • 1 pinch crushed red pepper flakes
  • 6 tablespoons (4 + 2) salted butter, melted

Directions:

1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top. 

2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size. If not using right away, cover overnight in the fridge.

3. To make the filling. In a bowl, combine the spinach, herbs, mozzarella, feta, garlic, and a pinch of crushed red pepper flakes.

4. When ready to cook divide the dough into 8 equal balls. Flatten each ball out into a round. Add about 3 tablespoons of the cheese mixture to the center. Fold up the dough around the cheese, pinching to seal it in. Using a rolling pin, roll each piece of dough into a large oval, about 5-6 inches long, and 1/2-inch thick. Repeat with the remaining dough.

5. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with 4 tablespoons of melted butter. Drizzle the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work. 

6. Brush 2 tablespoons melted butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.

Notes:

*If fresh herbs are not available, you use 1/4 cup of mixed dried herbs. For example, I did 2 tablespoons dried basil, 1 tablespoon dried chives, and 1 tablespoon dried dill. Feel free to use your favorite combination of herbs, or even just your favorite herb. 

I got this recipe from Half Baked Harvest. You can find the original recipe HERE.

Chicken Tikka Masala

So my cousin had this great idea where we could cook a dish from a different country each week. A few weeks ago it was India and I chose Chicken Tikka Masala. This recipe comes from Half Baked Harvest, which if you haven’t been able to tell by now I just love her stuff. This recipe is so easy and delicious. The only tip I will give is to definitely add 1/2 cup curry paste not 1/4 cup. I did 1/4 cup and the flavour was a little too mild in my opinion. Otherwise a great easy weeknight recipe! Enjoy 🙂

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 30 minutes of prep
    • Rating: Easy
  • Ingredients & availability
    • 15 ingredients
    • All ingredients you can find at your local grocery store
    • Rating: Moderate

Equipment Required:

  • Blender or food processor
  • Knife
  • Cutting board
  • Measuring spoons/cups
  • Spoon (for peeling ginger)
  • Can opener
  • Rice cooker or sauce pot
  • Cheese grater (for lemon)
  • Bowl or gallon-size zip-top bag (for marinating chicken)
  • Large high-sided skillet with lid
  • Mixing spoon

Time: 30 min. prep + 30 min. cook = 1 hour total

Yield: 6 servings

Calories/Serving: ~ 314 (not including rice)

Ingredients:

CURRY PASTE

  • 1 medium yellow onion, quartered
  • 1 shallot, halved (1)
  • 6 garlic cloves
  • 2 (1-inch) pieces of fresh ginger, peeled (2)
  • 3 tablespoons garam masala
  • 2 teaspoons ground turmeric
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed red pepper flakes
  • Zest of 1 lemon

CHICKEN

  • 2 pounds boneless, skinless chicken breast, cubed
  • 1/2 cup full-fat plain Greek yogurt
  • 1 (403 ml) can full-fat unsweetened coconut milk
  • 1 (156ml) can tomato paste
  • 1/4 cup cilantro, chopped
  • 3 cups cooked rice, for serving

Directions:

  1. Make the curry paste. In a blender or food processor, combine the onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest and pulse until a smooth paste forms, about 1 minute.
  2. Make the chicken. In a gallon-size zip-top bag, combine 2 tablespoons of the curry paste, the chicken, and the yogurt. Seal the bag and massage the mixture into the chicken to cover completely. Marinate at room temperature for 30 minutes or refrigerate up to overnight.
  3. Heat a large, high-sided skillet over medium heat. Add 1/4 cup to 1/2 cup (use to your taste) of the curry paste and cook until fragrant, about 1 minute. Stir in the marinated chicken, coconut milk, and tomato paste. Cover and cook until the chicken is cooked through, 15 to 20 minutes. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more.
  4. Stir in the cilantro and serve the chicken over rice.

Notes:

(1) I just used extra onion because usually I can only find shallots for purchase in a bag and I only ever want one.

(2) I learned you can peel ginger with a spoon! It actually works pretty well! You can also freeze fresh ginger once peeled and then use it later in recipes. If you don’t want to use fresh you can use 1/4 tsp of ground.

I got this recipe from Half Baked Harvest. You can find the original HERE.

Pretzel Bagels

These bagels are sooo good! They have a nice chew and a delicious salty top. However, they are time consuming so I would say this is more of a weekend baking project. Is it as practical as buying bagels at a bakery or grocery store? probably not… But anything I’ve ever made homemade I find usually tastes better and fresher. I can taste the difference and that there is less preservatives and that’s why I love trying to make things myself. If you have the time and want to give this a try you won’t be disappointed. They also go excellent with chive and onion cream cheese, smoked salmon and a glass of bubbly or champagne 😉

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 1 hour + 20 min. prep
    • Rating: Difficult
  • Ingredients & availability
    • 9 ingredients
    • All ingredients you can easily find at a grocery store
    • Rating: Easy

Equipment Required:

  • Stand mixer or mixing bowl (can mix & knead with hands)
  • Mixing spoons/cups
  • Tea towels (for covering dough while it rises)
  • 2 baking sheets
  • Parchment paper
  • Large pot
  • Slotted spoon
  • Basting brush

Time: 1 hour 20 min. prep + 25 minutes bake + 1 hour 15 min. rising time = 3 hours total

Yield: 10 – 12 bagels

Calories/Bagel: ~ 226 – 271

Ingredients:

  • 2 cups warm water
  • 1 packet instant yeast (2 1/4 tsp)
  • 1 tablespoon molasses or honey + more for water
  • 5 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 6 tablespoons salted butter, at room temperature
  • 1/4 cup baking soda
  • 1 egg, beaten
  • pretzel salt or flaky sea salt

Directions:

  1. In the bowl of stand mixer fitted with dough hook, combine the water, yeast, 1 tbsp. molasses, flour, salt, and 2 tablespoons softened butter. Knead until the dough comes together, about 1-2 minutes.
  2. Cover and let sit in a warm place for 1-2 hours, until doubled in size. Meanwhile, line 2 baking sheets with parchment paper.
  3. Once the dough has doubled, punch it down and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 10-12 balls. Working with one piece of dough at a time, use your finger to poke a hole in the middle. Gently stretch the dough until the hole is about 2 inches big. Place the bagel on the prepared baking sheet. Repeat with the remaining pieces of dough. Cover the baking sheet with a damp kitchen towel and let the bagels rise for about 15 minutes.
  4. Preheat the oven to 425F. Bring a large pot of water to a boil and add the baking soda and about a tablespoon of molasses. Be careful with how much water you add because once the baking soda is added it can overflow from the reaction. Lower 2-3 bagels at a time into the water. Boil for 3 minutes then flip to the other side and boil for 1-2 additional minutes. Using a slotted spoon, remove the bagels from the pot letting the water drain. Transfer to a parchment paper lined baking sheet. Repeat until you’ve boiled all of the bagels.
  5. Brush each bagel with the beaten egg. Make sure there is no water piled up next to the bagels. Transfer to the oven and bake 10 minutes. Remove from the oven and brush the remaining 4 tablespoons melted butter over each of the bagels. Generously sprinkle each bagel with salt. Return to the oven for another 10-15 minutes, or until the bagels are golden brown. Let cool. Slice, toast, eat whole, slathered with butter or cream cheese!

I got this recipe from Half Baked Harvest. You can find the original recipe HERE.