https://guylyons.dev/tags/bread/Recent content in Bread on Guy LyonsHugoen-usTue, 24 Feb 2026 09:43:32 -0500https://guylyons.dev/recipes/bagels/Tue, 24 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/bagels/<h2 id="ingredients-8-medium-bagels">Ingredients (8 medium bagels)</h2> <ul> <li>2 tsp (6 g) active dry yeast</li> <li>4 1/2 tsp (19 g) granulated sugar</li> <li>1 1/4 cups (300 ml) warm water (105–115°F / 40–46°C), plus up to 1/4 cup (60 ml) more as needed</li> <li>3 1/2 cups (440 g) bread flour (or high-gluten), plus up to 1/2 cup (60 g) for kneading</li> <li>1 1/2 tsp (6 g) fine salt</li> </ul> <h3 id="optional-toppings">Optional toppings</h3> <ul> <li>Everything seasoning, sesame, poppy, caraway, coarse salt, minced onion/garlic, cinnamon sugar</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li><strong>Activate yeast:</strong> In <strong>1/2 cup (120 ml)</strong> warm water, add sugar and yeast. Don’t stir 5 min, then stir to dissolve.</li> <li><strong>Mix dough:</strong> Combine flour + salt. Make a well; add yeast mix. Add <strong>1/3 cup (80 ml)</strong> water, then add remaining water as needed to form a <strong>moist, firm</strong> dough (add extra water only if needed).</li> <li><strong>Knead:</strong> Knead on a floured counter <strong>10 min</strong> until smooth/elastic; aim for a <strong>stiff, firm</strong> dough.</li> <li><strong>Rise:</strong> Oil a bowl, turn dough to coat, cover. Rise <strong>1 hour</strong> until doubled. Punch down; rest <strong>10 min</strong>.</li> <li><strong>Shape:</strong> Divide into <strong>8</strong> pieces. Form tight balls. Poke a hole in the center and stretch to about <strong>1/3 the bagel’s diameter</strong>.</li> <li><strong>Rest + preheat:</strong> Rest shaped bagels <strong>10 min</strong>. Preheat oven to <strong>425°F (220°C)</strong>.</li> <li><strong>Boil:</strong> Boil water, reduce to a simmer. Boil bagels <strong>1 min per side</strong> (or <strong>2 min per side</strong> for extra chewy).</li> <li><strong>Top + bake:</strong> Add toppings right after boiling. Bake on oiled or parchment-lined sheet <strong>20–25 min</strong> until golden.</li> <li><strong>Cool:</strong> Cool on a rack before slicing (or slice once safe to handle).</li> </ol> <h2 id="notes">Notes</h2> <ul> <li><strong>Water:</strong> Use the listed amount as a guide—add only enough to get a smooth, firm dough.</li> <li><strong>Texture:</strong> Avoid a rolling boil (keeps bagels smoother). Longer boiling = chewier crust.</li> </ul>https://guylyons.dev/recipes/focaccia/Mon, 23 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/focaccia/<h2 id="ingredients">Ingredients</h2> <ul> <li>1 (¼-oz) envelope active dry yeast (about 2¼ tsp)</li> <li>2 tsp honey</li> <li>2½ cups lukewarm water</li> <li>5 cups (625 g) all-purpose flour</li> <li>5 tsp Diamond Crystal kosher salt<br> <em>(or 1 Tbsp Morton kosher salt)</em></li> <li>6 Tbsp extra-virgin olive oil, divided, plus more for hands</li> <li>4 Tbsp unsalted butter, plus more for pan</li> <li>Flaky sea salt</li> <li>2–4 garlic cloves</li> </ul> <hr> <h2 id="instructions">Instructions</h2> <h3 id="step-1-activate-the-yeast">Step 1: Activate the Yeast</h3> <p>Whisk yeast, honey, and lukewarm water in a medium bowl. Let sit for 5 minutes until foamy or creamy.<br> If nothing happens, your yeast is dead — start over.</p>