1. Pour warm water into a bowl (it should feel warm, not hot). Add yeast and sugar or honey. Stir gently and let sit for 5–10 minutes. The mixture should become foamy—this means the yeast is active. 2. Add flour and salt to the bowl. Mix until a firm dough forms. The dough should feel stiff, not soft like regular bread. 3. Transfer dough to a work surface. Knead for 8–10 minutes until smooth, elastic and slightly firm. ( If dough is too sticky, add a little flour. If too dry, add a few drops of water.) 4. Place dough in a lightly oiled bowl. Cover with a towel or plastic wrap. Let rise in a warm place for 1 hour. (It will not double much—just slightly puff.) 5. Divide dough into 8 equal pieces. Roll each into a smooth ball. Poke your finger through the center. Gently stretch into a ring about 1–1.5 inches (3–4 cm) hole. 6. Rest after shaping (IMPORTANT STEP): Place shaped bagels on a parchment-lined baking sheet. Leave space between them. Cover loosely with a towel or plastic wrap (This prevents drying and helps them hold shape.). Let rest for 25-30 minutes in warm place. 7. Bring 2 liters of water to a gentle boil. Add honey or sugar. Reduce to a gentle simmer (not aggressive boil). 8. Carefully place bagels into water (2–3 at a time). Boil 30–45 seconds per side. Remove with a slotted spoon. (Longer boiling = chewier bagels.) 9. Place boiled bagels back on parchment-lined baking sheet. While still wet, sprinkle with seeds or seasoning. 10. Preheat oven to 425°F (220°C). Bake for 18–22 minutes until deep golden brown and firm crust. (Rotate tray halfway for even baking.) 11. Transfer to a wire rack. Let cool at least 15–20 minutes before slicing. SERVING IDEAS: - Cream cheese - Butter and jam - Smoked salmon (lox) and cream cheese - Breakfast sandwich with egg and cheese

   About 12 croissants DAY 1 1. Warm milk and water to about 105°F / 40°C. 2. Combine warm water, milk, and yeast; let sit 5–10 minutes until foamy. 3. In a large bowl or stand mixer, combine flour, sugar, and salt. Add liquids and softened butter. Knead 5–7 minutes until smooth and elastic. Dough should be soft but not sticky. 4. Flatten into a 1-inch-thick rectangle, wrap in plastic, and refrigerate for 30–45 minutes. 5. Place cold butter between 2 sheets of parchment. Pound and roll into a 7-inch (18 cm) square. Chill while the dough rests — it should be cold but flexible, about the same consistency as the dough. 6. Roll chilled dough into a 10-inch (25 cm) square. Place butter diagonally in the center (like a diamond shape). Fold corners of dough over butter to completely enclose it. 7. 1st turn: Roll into a 20×10-inch rectangle. Fold into thirds (like a letter). Wrap and chill 30–40 minutes. 8. 2nd turn: Rotate dough 90°, roll again into 20×10-inch rectangle, fold into thirds. Wrap and chill 30–40 minutes. 9. 3rd turn: Repeat the same rolling and folding once more. Wrap tightly and refrigerate overnight (8–12 hours). DAY 2 10. On a lightly floured surface, roll to about 1/4 inch (6 mm) thick, forming a 20×10-inch rectangle. Trim edges for clean layers. 11. Cut the dough into long isosceles triangles, about 5 inches wide at the base. 12. Stretch each triangle gently, then roll from base to tip. Curve ends slightly to form crescents. Place on parchment-lined baking sheet, tip underneath. 13. Cover lightly with plastic or a towel. Let rise in a warm, draft-free area 1½–2 hours, until doubled and puffy. (They should jiggle when the tray is moved gently.) 14. Whisk egg and milk. Brush lightly over croissants. 15. Preheat oven: 400°F (200°C). Bake 18–22 minutes, until deep golden brown. 16. Cool on wire rack. * Keep butter cold but workable — if it melts, chill before continuing. * For extra flaky layers, let dough rest longer between turns. * You can freeze shaped croissants before proofing; bake from frozen, adding 5–7 minutes to baking time. * For chocolate croissants: place a small chocolate stick or chips at the wide end before rolling.