The Full Spread Recipe

Make dough

In a large bowl or stand mixer bowl, whisk together 4 cups flour, 2 tsp instant yeast, 1 tbs sugar, and 1 tsp kosher salt. In a separate bowl combine 3 cups warm water, 2 large eggs (lightly beaten), and 1 tbs vegetable oil. With the mixer on low using a dough hook (or by hand), add wet ingredients to dry and knead 8–10 minutes until smooth and elastic. If dough is sticky, add up to 2 tbsp more flour.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1–1.5 hours.

Shape mini twists

Punch down the dough and divide into 24 equal pieces. Roll each piece into a 8–10-inch rope, fold rope in half, twist the two strands together, and tuck ends under to form a neat twist. Place on parchment-lined baking sheets 1 inch apart.

Proof & bake

Brush each twist with egg wash (1 beaten egg + 1 tbsp water) and sprinkle sesame seeds if desired. Let proofs ~20–30 minutes until slightly puffy. Preheat oven to 375°F (190°C). Bake for 15–18 minutes until golden brown. Cool on a wire rack.

Prepare bagels

Slice the 12 assorted bagels in half and arrange on serving platters. If serving warm, toast or bake cut-side up at 350°F (175°C) for 5–7 minutes until lightly crisp.

Arrange shmears

Spoon plain and herb/dill cream cheeses into small bowls. Place serving spoons. Garnish herb cream cheese with chopped fresh dill.

Prepare toppings

Thinly slice 1 large red onion, 2 cucumbers, and 3 tomatoes. Drain and place 4 tbs capers in a small dish. Arrange 2 lbs smoked salmon on a chilled platter in overlapping slices; garnish with lemon wedges.

Assemble station

Place bagels, shmears, smoked salmon, and all sliced vegetables on the buffet so guests can assemble bagel sandwiches. Provide small plates, forks, and napkins.

Make enriched dough

In a mixer bowl combine 3.5 cups flour, 2 tsp instant yeast, 0.5 cup sugar, and 1 tsp salt. Warm 0.5 cup milk and add to bowl with 2 large eggs, 6 tbs softened butter, and 1 tsp vanilla. Knead 8–10 minutes until smooth. Refrigerate dough about 30 minutes if too soft to work with.

Prepare filling

Melt 8 oz bittersweet chocolate with 4 tbs melted butter until smooth. Stir in 2 tbs powdered sugar. Let cool slightly so it spreads but isn't hot.

Roll and fill

Roll dough on a lightly floured surface into a 12x16-inch rectangle. Spread chocolate filling evenly, leaving a 1/2-inch border. Roll up tightly from the long edge into a log. Cut the log lengthwise to expose layers, twist the two halves together with the cut sides up to form a braid.

Proof & bake

Place braided loaf in a greased loaf pan. Let rise until nearly doubled, about 45–60 minutes. Preheat oven to 350°F (175°C) and bake 35–45 minutes until a skewer comes out mostly clean and loaf is deep brown. Cool in pan 10 minutes, then transfer to a rack to cool completely before slicing.

Make cookie dough

Preheat oven to 350°F (175°C). In a bowl, cream 1 cup softened butter with 0.5 cup granulated sugar and 1 cup packed brown sugar until light. Beat in 2 large eggs and 2 tsp vanilla until combined. Whisk together 2.75 cups flour, 1 tsp baking soda, and 1 tsp kosher salt; gradually add to wet ingredients. Fold in 2 cups chocolate chips.

Bake

Scoop tablespoon-sized portions onto parchment-lined baking sheets, spacing 2 inches apart. Bake 10–12 minutes until edges are golden and centers are set. Allow to cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Make dough

In a bowl, blend 8 oz softened cream cheese and 1 cup softened butter until smooth. Add 3 cups flour and mix until dough comes together. Divide dough into 3 discs, wrap in plastic, and chill 1 hour.

Fill and shape

Preheat oven to 375°F (190°C). Roll one chilled disc into a 12-inch circle on a lightly floured surface. Spread about 1/4 cup apricot jam thinly over the surface, leaving a 1/2-inch border. Sprinkle with 1/3 cup ground walnuts and a pinch of cinnamon. Cut into 12 wedges and roll each wedge from wide end to tip. Place on parchment-lined sheets, brush with egg wash.

Bake rugelach

Bake 12–15 minutes until golden brown. Cool on wire racks. Repeat with remaining dough discs and filling.

Prepare fruit

Core and slice 1 medium pineapple, slice 1.5 lb seasonal melons, halve 1 lb red grapes, and hull and halve 1 lb strawberries. Arrange on a large chilled platter, garnish with fresh mint if desired.

Keep fresh

Cover loosely with plastic wrap and keep refrigerated until service. Serve within 4–6 hours for best freshness.

Prepare juices

Chill 2 liters of fresh orange juice in the fridge or over ice in a beverage dispenser. Stir before serving.

Prepare coffee & tea

Brew about 2 liters of coffee and keep hot in insulated carafes. Heat 2 liters of water for tea and provide 24 assorted tea bags, sugar packets, and milk/cream for guests to customize.