Bagel Bombs

Mother Dough (you’ll only use half this recipe- I save the rest for cinnamon rolls, pretzels, or extra baked bagels)

  • 2 cups bread flour
  • 1 1/2 cups all purpose flour
  • 1 tablespoon salt
  • 1/2 packet of yeast
  • 1 3/4 cup room temperature water

Bacon, Jalapeno, & Scallion Cream Cheese

  • 1 block 8 oz cream cheese
  • 1/3 cup smoked and cooked bacon- chopped (save the grease!)
  • 1/4 cup scallions
  • 2 T diced jalepenos


  1. Mix yeast, salt, and flour in the bowl of a stand mixer. Mix by hand with the dough hook as a stirrer, and then start to use the mixer on low.
  2. Slowly add water and let mix on low for 4 minutes
  3. Pat into a nice velvety ball and place in a well greased glass bowl. I use the bacon grease to oil the bowl!
  4. Cover and put somewhere dark and warm to rise for at least an hour (I preheat my oven, then turn it off, and place the covered bowl inside).
  5. Pre-heat oven to 325*
  6. Mix cream cheese and fixin’s.
  7. With slightly wet hands or a small ice cream scoop, form into 8 balls. Freeze on parchment paper.
  8. On a floured surface, roll out the dough into a long rectangle and cut into eight pieces.
  9. Place a frozen cream cheese ball in the middle of each piece (I intentionally made one extra- not that bad at math!!)
  10. Bring the corners and edges to the top middle of the cream cheese ball, pinch the edges together to ensure the dough doesn’t have any openings.
  11. Place seam-side down on a silpat mat and brush with egg/water mixture.
  12. Cover with everything bagel mix- roll the sides in the mix to get a big flavor with each bite!
  13. Bake at 325 for 25 minutes or until the bagel bombs are golden brown
  14. Serve warm and enjoy!!edited_1275


A New Year, A New Challah Recipe

After a week of working late every night, and 3 consecutive failed attempts to make apple custard, I decided to keep it simple this weekend and make Challah. I got this new recipe from my cousin. However she is a mother of four, and I am a mother of zero, so naturally I decided to halve the recipe. Here is the recipe that makes two beautiful Challot:

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– 2.5 cups of warm water
– 1.5 teaspoon fast-rise yeast (one & a half packets)
– 2.5 LB of bread flour (POUNDS, NOT CUPS)
– 1 cup sugar
– 1/2 cup oil
– 2 eggs
– dash of salt


1) Mix warm water and yeast and let sit for 10 minutes until yeast bubbles form
2) In a separate bowl, mix all of the remaining ingredients
3) Add yeast/water mixture. If using an electric mixer, wait for dough to pull away from the sides.
4) Take dough and knead with floured hands. Knead A LOT (10-15 min).
5) Let rise in a well-greased bowl for 4-5 hours.
6) Punch down dough and (if needed) add flour to make the dough silky. Should be tacky but not sticking to your fingers.
7) Split dough in half, then each half into thirds. Braid two loaves.
8) Brush egg wash mixed with 2 tsp honey onto the braided dough. Cover with sesame seeds, poppy seeds, or whatever you please!

Bake at 350 for 40 minutes.