256 fried egg recipes

Homemade boiled and baked bagels with a chewy crust and dense crumb. Shaped by hand, simmered in sugar water, and finished with sesame, poppy, or caraway seeds.

Chewy, golden homemade bagels using your bread machine for the dough. Shaped by hand, boiled for that classic crust, then baked with your favorite toppings. Easier than you think.

Yeast dough pinwheels filled with fruit preserves, shaped into a windmill pattern, and baked until golden. A European-style pastry with a soft, brioche-like dough and a jewel of jam in the center.

Baked cinnamon applesauce doughnuts made with yeast dough and rolled in a cinnamon-sugar coating. Lower in fat than fried doughnuts with a tender, pillowy crumb.

Yeast pastry dough made with whole wheat and white flour for turnovers and pasties. Olive oil enriched, soft and pliable, and makes 30 squares ready for salmon, meat, or vegetable fillings.

Tender whole wheat rolls studded with chewy figs and fragrant anise seeds, sweetened with molasses for a hearty breakfast treat that fills your kitchen with warm, spiced aromas.

Homemade English muffins cooked on a griddle, dusted with cornmeal for that signature crackly bottom and full of nooks and crannies for melted butter to pool in.

Bread machine rye oat bran bread with molasses, caraway seeds, star anise, and cocoa powder for a dark, earthy loaf packed with fiber and old-world flavor.

Freezer cinnamon fruit rolls with soft yeasted dough, a rich filling of brown sugar, golden raisins, dried apricots, pecans, and cinnamon, finished with a simple sugar glaze. Make ahead and freeze for up to 2 months.

Make-ahead freezer bread sticks shaped, frozen unbaked, and stored for up to 4 weeks. Thaw, rise, brush with egg wash, sprinkle with sesame or poppy seeds, and bake fresh whenever you need them.

Delicate almond-scented cookies sandwiched with honey-sweetened apricot filling, shaped like little pillows and sealed with fork tines.

Quick cherry-almond drop cookies made with cake mix.

Bread machine semolina bread with buttermilk and durum semolina flour. Pale gold, fine-textured Italian-style sandwich loaf with a tender tangy crumb.

Whole wheat soft pretzels, a chewy, golden twist made with just whole wheat flour, yeast, and water, brushed with egg and sprinkled with sea salt. A high-fiber, homemade take on the snack-stand classic.

Soft breadsticks kneaded with rosemary and oregano, brushed with egg wash, and baked on a cornmeal-dusted sheet for a crisp crust with a tender, herby crumb.

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.