2,875 water recipes

Chewy, crusty homemade bagels made the traditional way with boiling and baking. Just flour, yeast, water, and salt for that authentic New York bagel shop texture.

A gluten-free yeast bread made from brown rice flour with an overnight ferment for depth of flavor. Honey-sweetened and oil-enriched, it bakes into a sliceable loaf with real structure. Makes 3 loaves.

South American pork and brown lentil stew finished with firm bananas and fresh cilantro. A surprising, hearty one-pot meal where savory meets sweet in the most satisfying way.

Hearty lentil soup with bacon, shredded carrots, celery, and onions in a beef broth base. Simple ingredients, big flavor, and ready in about an hour.

Large-batch cream of potato soup made with instant potatoes, bacon, and dry milk powder. A quick, creamy soup for feeding a crowd.

Homemade whole wheat bagels boiled and baked golden with a honey-sweetened dough and egg wash finish. Chewy, dense, and satisfying with real bakery texture.

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.

Get ready for a cozy, sweet-and-sour twist on classic stuffed cabbage rolls—without all the fuss! This hearty one-pot wonder simmers ground beef meatballs in a tangy tomato-cabbage broth, perfect for busy weeknights or a lazy weekend.

Curried rice and lentils built on a sweet-tart applesauce sauce with carrots, onion, garlic, and a generous tablespoon of curry powder. A budget-friendly vegetarian Indian-inspired one-pan main with surprising fruit-and-spice depth.

Sam's pizza ABM uses your bread machine to mix and rise a whole-wheat-and-cornmeal pizza dough. Roll, top with sauce and mozzarella, and bake into a crispy 14-inch pie at 475F.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Polish sourdough rye bread with a 3-day rye starter, cornmeal-dusted crust, and caraway seeds, baked with steam for a crusty artisan loaf. A traditional Eastern European bread.

Oat date nut bread for the bread machine with rolled oats, chopped dates, walnuts, and cinnamon. A naturally sweet, hearty loaf with chewy fruit and crunchy nuts in every slice.

Old-fashioned sweet chunk pickles brined for two weeks, then packed in a warm cinnamon-clove syrup and water bath canned. Crunchy, spiced, and worth every day of the wait. Makes 3 pints.