Recipe Sifter

Classic New York style bagels from a lean, eggless dough: kneaded, risen, hand-shaped, boiled for that signature chew, then baked with your choice of poppy, sesame or garlic. Authentic, dense and properly chewy.

An easier bread maker bagel recipe; use your bread machine to learn how to make bagels; fresh, warm, soft, and chewy.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

A yeast based risen bread-like cake that's filled with a spiced apple mixture with an attractive lattice style presentation.

Whole wheat challah braided into a glossy three-strand loaf, blending nutty whole wheat flour with white for a tender, sturdier crumb. Egg-washed and poppy seed-topped, ready for Shabbat or weekend French toast.

German yeast cake with rows of sliced apples topped with buttery streusel and slivered almonds for a not-too-sweet coffee cake perfect for brunch or afternoon tea.

This bialy recipe stands on its own—a round yeast bun with a depressed middle filled with onions and poppy seeds. Sometimes known as Bialystok Kuchen.

Two-day sourdough potato rye bread with molasses, cornmeal, mace, and poppy seeds. A dense, earthy loaf with an overnight starter and old-world European baking technique.

Simple curry-spiced yeast bread with garlic and parsley for aromatic flavor that pairs beautifully with Indian curries, soups, or as unique sandwich bread.

Cinnamon rolls with walnuts and raisins, finished with an orange-vanilla-almond icing. Big-batch recipe yields 40 rolls for crowds, brunches, or freezer stashing.

Homemade naan bread with yogurt, butter, and poppy seeds. A soft, pillowy Indian flatbread cooked on a hot griddle and finished under the broiler for charred bubbles.

German apple cake with tender yeast dough topped with cinnamon apples and buttery streusel crumble for a not-too-sweet dessert that's perfect with coffee.

New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.

Basil parmesan bread for the bread machine, made with whole wheat and bread flour, Swiss and parmesan cheeses, and dried basil. A savory loaf that smells like an Italian bakery and slices into perfect sandwich bread.

Authentic pumpernickel bread with a rye flour starter, whole wheat, wheat germ, bread crumbs, and caramel for color. A 4-loaf recipe with an overnight rye starter from scratch.

Golden egg yolk bread loaded with dried cranberries, toasted pecans, and a hint of orange zest. A rich, buttery yeast loaf that puts those leftover yolks to brilliant use.