95 bakery recipes

Rye sourdough starter made the old Jewish bakery way: rye flour, water, a packet of yeast, and a halved onion that pulls in the wild flavor for classic deli-style rye bread.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

Mrs Fields' applesauce oatmeal cookies loaded with chocolate chips, raisins, and walnuts. Soft, chewy, and spiced with cinnamon and nutmeg for a bakery-style cookie.

Bakery-sized oatmeal cookies loaded with chopped dates, walnuts, coconut, and sesame seeds, spiced with cinnamon, allspice, and almond extract. Crisp edges, chewy centers.

Double chocolate muffins with cocoa-rich batter studded with white chocolate chunks inside and on top. Tender, bakery-style, and easy to make from scratch.

Whole wheat baguette with a crackling crust and chewy crumb. Started in a cold oven for a slower bake, with optional steam pan and egg white wash for a glossy bakery finish.

Apple cranberry nut muffins packed with shredded apples, carrots, tart cranberries, and walnuts. Spiced with cinnamon for a moist, bakery-style muffin loaded with fruit and crunch.

Elegant pumpkin spice layer cake with whipped cream frosting and toasted pecans. Butter-based batter with buttermilk, ginger, and allspice. Bakery-style fall celebration cake.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Giant chocolate chip whopper cookies loaded with semi-sweet chips, pecans, walnuts, and a shot of espresso. Crackly shell, fudgy center, bakery-style at home.

Classic whoopie pies with soft chocolate cake rounds sandwiched around a fluffy marshmallow cream filling. A New England bakery favorite made from scratch at home.

Chocadamia coconut delights pack cocoa, buttery macadamia nuts, and shredded coconut into tender chocolate drop cookies. A tropical spin on a bakery-case chocolate cookie.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

Giant oatmeal chocolate candy cookies with chocolate candies, salted peanuts, and quick oats in a chewy brown sugar dough. Scooped by the quarter-cup for bakery-sized cookies.

Chewy oatmeal cookies loaded with white chocolate, semi-sweet chocolate, candied cherries, and toasted almonds. A bakery-style drop cookie with almond extract for extra depth.

Mom's chocolate chunk cookies with chunky semi-sweet chocolate, toasted pecans, and a butter-margarine blend that gives crisp edges and chewy centers. Bakery-sized scoops.