Basics Recipe

Make the Dough

In a large bowl or stand mixer bowl, combine 3 cups of the flour, instant yeast, sugar, and salt. Whisk to combine. In a separate bowl, whisk together warm water, warm milk, 2 eggs, vegetable oil, and honey. Add wet ingredients to dry and mix on low until combined. Gradually add remaining flour, 1/2 cup at a time, until a soft, slightly sticky dough forms (about 8–10 minutes on medium speed with a dough hook).

First Rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Shape Mini Twists

Punch dough down and divide into 24 equal pieces (about 2.5–3 oz each). Roll each piece into a rope about 10 inches long. Fold rope in half and twist the two strands together to form a twist, pinching ends to seal. Place on parchment-lined baking sheets spaced 1.5 inches apart.

Egg Wash and Seeds

Whisk remaining egg with 1 tablespoon water and brush each twist with egg wash. Sprinkle sesame or poppy seeds if desired.

Bake

Preheat oven to 375°F (190°C). Let shaped twists rest 20–30 minutes while oven preheats. Bake for 15–18 minutes, until deep golden brown. Remove to wire racks to cool. Yield: 24 mini twists.

Prepare Bagels

If bagels are fresh from bakery, slice them if not pre-sliced. If frozen, thaw and warm in a 350°F (175°C) oven for 6–8 minutes wrapped in foil for softness or slice and toast as requested. Arrange 24 assorted bagels on a lined box or platter, grouping by variety.

Portion Shmears and Accompaniments

Place plain, herb & garlic, and chive cream cheeses in labeled containers or ramekins (approx. 8 oz portions for plain, 4 oz each for flavored). Set butter in a dish at room temperature. Arrange smoked salmon (if using) on ice or chilled tray. Add bowls of sliced red onion, capers, sliced cucumber, sliced tomato, and lemon wedges. Provide spreader knives and napkins.

Assembly Notes

Keep refrigerated until 15–20 minutes before service. For catering transport, pack cream cheeses on ice packs or in insulated container. Provide instructions to host to allow bagels to warm slightly before serving if preferred.

Make Dough

In a food processor or with a pastry cutter, combine 4 cups flour and 1/2 cup granulated sugar. Add cold cubed butter and cold cream cheese; pulse or cut until mixture resembles coarse crumbs with some pea-sized pieces. Turn out and gather into a ball, dividing into 8 equal portions. Wrap each portion in plastic and chill at least 1 hour (or overnight).

Prepare Fillings

Combine brown sugar and cinnamon in a small bowl. Chop walnuts and set aside. Keep chocolate chips and apricot jam ready.

Roll and Fill

On a lightly floured surface, roll one chilled dough portion into a thin 8–9 inch circle. Spread a thin layer (about 2 tablespoons) of apricot jam over the circle, sprinkle evenly with brown sugar-cinnamon mixture and a few chocolate chips or chopped walnuts depending on desired variety. Cut circle into 8 wedges. Starting at the wide end, roll each wedge tightly toward the point to form a crescent. Place seam-side down on parchment-lined sheet about 1 inch apart. Repeat with remaining dough and fillings to create assorted rugelach (chocolate, apricot-walnut, cinnamon-sugar).

Egg Wash and Bake

Preheat oven to 375°F (190°C). Brush each rugelach lightly with beaten egg. Bake 12–15 minutes until golden brown and set. Remove to wire rack to cool. Dust with powdered sugar if desired. Yield: about 48 small rugelach (varies with size).

Wash and Prep

Wash all fruit thoroughly. Hull strawberries and halve or quarter depending on size. Peel and core pineapple; slice into rings or chunks. Cut watermelon into wedges and then into bite-sized triangles. Remove grapes from stems and rinse. Pat all fruit dry with paper towels.

Arrange

On a large platter, arrange fruit attractively in sections or mixed medley. Garnish with mint leaves. Keep chilled until service; cover and refrigerate if preparing ahead (up to 4 hours for best freshness).

Orange Juice

If squeezing fresh, juice oranges and strain into a pitcher. Chill until service. For transport, keep in insulated container to stay cold. Provide 3 liters total for the group.

Coffee

Brew coffee using 1 lb beans to yield about 160–180 cups (adjust grind and extraction to equipment); for a smaller crowd, brew multiple 12-cup pots or use a commercial urn. Keep hot in insulated carafes. Provide sugar packets and milk/cream on the side.

Tea

Heat water to boiling and present tea bags in a hot water urn or carafe so guests can steep to taste. Offer a variety of teas and milk/sugar alongside. Keep hot water at serving temperature.