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Filtering by Category: tutorials

Homemade Bagel Tutorial

Patricia Reitz

Homemade Bagels - ButterYum

Homemade Bagels - ButterYum

I didn't realize how easy it could be to make homemade bagels.  We prefer to eat them untoasted, with a good schmear of cream cheese (smoked salmon too!).  Here's a small batch recipe that will make six, but you can easily double the recipe.  Warning:  these bagels are amazing, but they're best eaten on the day they're made.  If you must store them, be sure to do so in an airtight container and then pop that into the fridge or freezer.

Here's the bagel dough in an oiled bowl - ready to rest for an hour, covered.

This is what the dough will look like after resting for 1 hour.  Your kitchen will smell divine!!

Gently press dough to deflate it a bit and divide into 6 equal portions.

Roll each portion into a rope about 1/2-inch in diameter.

Wrap the dough around your hand like this.

Seal the ends together by rolling back and forth on the counter a few times.

Place bagels on a silicone or parchment lined sheet pan to rise a second time.  You may want to dust the silicone or parchment with a bit of flour (more on this later).  Allow to rise a second time (30-60 minutes), uncovered.

Now they're ready for the next step.

Remove the risen bagels from the silicone or parchment lined sheet pan.  The first batch I made didn't stick to the liner, but this batch did (hence the suggestion to dust with a bit of flour).  If your bagels stick, simply flip them into your hand and carefully peel the liner away.


Place 3 bagels into the barely simmering brown sugar water, top side down.

Turn them after 1 minute.

Wait another minute before removing from the water bath.

Remove bagels from water solution and drain on a rack until dry (you might need to blot excess moisture from the bottoms).

Transfer dry bagels to silicone or parchment lined sheet pan and prepare an egg wash.

Brush the egg wash over the top of each bagel and sprinkle with sesame or poppy seeds if you like.  We like a light sprinkling of Kosher salt too.

Bake in a preheated oven for 15-20 minutes until gold golden brown.


If you can stand it, allow the bagels to cool before you slice them.  Now the only thing left to do is pass the cream cheese.  Enjoy!  

Items used to make this recipe:

Homemade Bagels

makes 6 

Printable Recipe


For the bagels:

  • 3/4 cup warm water, 105-115F
  • 1 1/8 teaspoon active dry yeast
  • pinch of sugar
  • 2 cups all purpose flour
  • 1 tablespoon barley malt syrup (or honey, molasses, agave nectar, etc)
  • 1 1/2 teaspoons granulated sugar
  • 3/4 teaspoon Kosher salt
  • 1 tablespoon canola oil (or other neutral flavored oil)
  • 12 cups water
  • 1/4 cup brown sugar
  • optional: Kosher salt, poppy seeds, sesame seeds, etc.

For the egg wash:

  • 1 egg while
  • 1 tablespoon water


  1. In a small bowl, combine the warm water, yeast, and pinch of sugar; mix well and set aside for 10 minutes so yeast can activate.
  2. In the bowl of a stand mixer, combine the flour, barley malt syrup, granulated sugar, and kosher salt; mix with the dough hook until combined.  
  3. Add yeast mixture and mix for 2 minutes on medium speed.  
  4. Increase speed to med-high and mix for 6-7 minutes or until the dough is smooth and pulls away from the side of the bowl.  
  5. Coat a medium bowl with canola oil and place the dough in it, turning so it gets coated with the oil.
  6. Cover bowl with a clean towel and set aside to rise for an hour (dough should rise about 50%).  
  7. Divide the dough into 6 equal portions and roll each into an 8-inch rope (about 1/2-inch thick).
  8. Join the two ends together and roll the joined section on the counter to hold the ends together.
  9. Place formed bagels on a sheet pan and set aside for 30-60 minutes.  
  10. Preheat oven to 425F.
  11. In a large stock pot, bring the water and brown sugar to a very gentle boil.  Have a sheet pan fitted with a cooling rack nearby.  
  12. Gently boil bagels, 3 at a time, for about 60 seconds on each side.  
  13. Remove from the water and drain on cooling rack.  
  14. Blot bottoms if necessary before placing bagels on a parchment lined sheet pan.  
  15. Brush with egg wash and sprinkle with optional ingredients if desired.  
  16. Bake for 15-20 minutes.  Cool and enjoy.  Best when eaten fresh.  

Note: recipes doubles well.  

adapted from Heather Christo

Homemade Almond Milk

Patricia Reitz

Homemade Almond Milk - ButterYum

Homemade Almond Milk - ButterYum

It's a cinch to make Almond Milk at home - simply soak almonds in water overnight and drain them, then blitz them with cold water, strain, add a touch of flavor, and voila.  Couldn't be easier.

Homemade Almond Milk

makes 4 cups

Printable Recipe


  • 1 cup raw almonds that have been soaked in cold water for 8-48 hours and drained
  • 4 cups cold water
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • 1 teaspoon agave nectar or honey (or more to taste)
  • 1 tiny pinch of salt


  1. In a blender, place drained soaked almonds and 4 cups cold water; blitz for 60-90 seconds.  
  2. Strain mixture in a sieve lined with several layers of cheesecloth; squeezing every bit of liquid you can out of the cheesecloth.  
  3. To the liquid, stir in the vanilla bean paste, agave nectar, and a tiny pinch of salt.  Use right away or refrigerate for up to 5 days.

Note: you can add the strained almond bits to baked goods, or toast them to sprinkle on cereal, yogurt, and ice cream.

Cake Truffles

Patricia Reitz

Cake Truffles - ButterYum.  cake truffle recipe.  how to make cake truffles.

Cake Truffles - ButterYum. cake truffle recipe. how to make cake truffles.

After a recent baking project, I found myself with a few leftovers - a naked layer of chocolate cake, a few cups of really good quality buttercream, and a cup of cereal crumbs. Rather than throw these items away, I made a fun snack out of them - Cake Truffles!

Here's what I did:  I crumbled the cake layer, put it in my stand mixer, and mixed the crumbs with enough buttercream to make a chocolate truffle-like dough.  Then I used my #100 scoop to portion out bite-size amounts, chilled them until firm, and gently rolled them between the palms of my hands before coating them with the leftover cereal crumbs. Toasted coconut, sprinkles, or chopped nuts would have been great too.  Don't you love it when you can make something so fun and delicious out of leftovers?