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August 15, 2017

How to Make Bagels With Your Bread Machine

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Save time by making homemade bagels using your bread machine. These Bread Machine Bagels are soft, chewy, and so much better than store bought!
Bread Machine Bagels

I know bread machines are very 1996, when people wore pagers and watched Party of Five. But if you’ve got one of these appliances on a basement shelf somewhere, dust it off. Because it makes the bagel making process so much easier.

Since a friend of mine shared her bagel recipe with me earlier this year, I’ve been baking and tinkering and I’m happy to say that I’ve made my best batch yet using the bread machine!

Bread Machine Bagels

  You might also like: 10 Simple Tips For Better Baking

The bread machine does a lot of the heavy lifting in this recipe: Dump the ingredients in, push a button, and the mixing, kneading, and rising are all magically taken care of.

Game changer.

Bread Machine Bagels

Here’s what that magic looks like inside your bread machine:

Bread Machine Bagels

I’ve also been working on perfecting the shape and size of these bagels, since my early batches looked, admittedly, a bit irregular. After doing some research, I picked up a couple of useful pointers:

  • Use a kitchen scale: I bought this scale and use it to weigh all of the dough balls so they’re roughly the same size. This not only makes the batch look more uniform, it also means they’ll bake more evenly.
  • Roll the balls the right way: It’s actually best to roll the dough on an un-floured surface, because the stickiness of the surface helps the balls form a better shape. I used this super helpful tutorial to help me get the shaping just right.

As you can see, they’re still not all perfectly round, but perfection is overrated, right?

Bread Machine Bagels

Once you form the dough balls, all you have to do is use your finger to create a hole in the center and gently stretch it out to the size you like. Then boil them, brush with egg wash, sprinkle with toppings, and bake.

Bread Machine Bagels

Enjoy!

Bread Machine Bagels

 
How to make bagels using your bread machine
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Bread Machine Bagels

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Bread Machine Bagels

Bread Machine Bagels

Yield: 8 bagels
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 2 hours 5 minutes

Save time by making homemade bagels using your bread machine. These Bread Machine Bagels are soft, chewy, and so much better than store bought!

Ingredients

  • 1¼ cups warm water
  • 3½ cups all-purpose flour
  • 1½ tablespoons granulated sugar
  • 1½ teaspoons salt
  • 2 teaspoons active dry yeast (I use quick-rise yeast)
  • 1 egg (for egg wash on bagels before baking)
  • Favorite toppings (such as poppy seeds, sesame seeds, shredded cheese, coarse salt, etc.)

Instructions

    1. Place water, flour, sugar, and salt in the bread machine (in that order). Make a small well in the top of the flour and pour yeast inside, then cover yeast with the flour.
    2. Set bread machine on the "dough" setting, which will mix the dough and allow it to rise.
    3. When setting is done, punch down the dough in the pan and let it rest for 10 minutes.
    4. Remove dough from bread machine and divide it into eight equal pieces, then shape each into a dough ball by rolling it gently in a circular motion against the (un-floured) counter.
    5. Coat your finger in flour and press into the center of each dough ball to form a ring, gently stretching the ring into a bagel shape. Cover bagel shapes with a damp kitchen towel and allow to rest for 10 minutes.
    6. Preheat the oven to 425 degrees and bring a large pot of water to a boil. (I've been adding 1 tsp of baking soda to the water, which is supposed to result in a chewier bagel.)
    7. Place bagels 2-3 at a time into the boiling water with a slotted spoon (or by gently lowering them into the water).
    8. Let bagels sit in boiling water for 1 minute, then flip and allow to sit in water for an additional 1 minute (the longer they are in the water, the chewier the texture will be).
    9. Remove from water and place on baking sheet lined with a silicone mat. Brush bagels with egg wash (1 beaten egg plus 1 tablespoon water). Add toppings if desired.
    10. Bake for 20 minutes or until golden. Remove from baking sheet to a cooling rack.

Notes

You may also use bread flour for this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Precision Kitchen Food Scale for Baking and Cooking
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  • Silpat Nonstick Baking Mat, Set of 2
    Silpat Nonstick Baking Mat, Set of 2
  • Hamilton Beach Bread Maker Machine 
    Hamilton Beach Bread Maker Machine 
Nutrition Information:
Yield: 8 Serving Size: 1 bagel
Amount Per Serving: Calories: 211Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 400mgCarbohydrates: 44gFiber: 2gSugar: 3gProtein: 6g
© Sally
Category: Breakfast

Hi! I'm Sally, a dietitian-mom.

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Filed Under: Breakfast, Family Favorite, Recipes, Uncategorized Tagged With: bagels, bread machine, recipes

Reader Interactions

Comments

  1. Mary says

    February 1, 2018 at 5:03 pm

    I made these with my 3 y/o grandson today. So easy and so good. I used Trader Joe’s Everything But The Bagel seasoning on half and it was spot on.

    Thank you for the recipe!

    Reply
    • Jenna says

      January 8, 2021 at 12:31 am

      Has anyone made these gf?

      Reply
      • Linda says

        February 11, 2021 at 9:13 pm

        I made some yesterday,and added cranberries3/4 cup.turned out great! Better than store bought

        Reply
      • Torie, RD says

        February 12, 2021 at 3:23 pm

        Hi Jenna,
        I just finished adapting the recipe for gluten-free. I added egg, oil, and my preferred flour blend. Take a look here.
        https://www.biteofheavendietitian.com/blog/gluten-free-bagels-in-the-bread-machine

        Reply
  2. Annie says

    February 14, 2018 at 10:51 am

    “I know bread machines are very 1996”? Because you can’t be a sensible person who likes to cook delicious homemade bread for children these days? That’s such a cry to try for “public approval” and it’s so sad that you’re that embarrassed to shared your own recipe

    Reply
    • Sally says

      February 14, 2018 at 10:58 am

      Jeez Annie! That was a joke. I’ve had my bread machine since 1996 when they first came out and were popular. My trusty Sunbeam is still truckin’ and I love making homemade bread, pizza dough, and bagels in it. Did you give the recipe a one-star review because you made it and didn’t like it? If so, I’d love to know why in case your feedback helps others. If you did it just because that comment rubbed you the wrong way, that’s a bummer.

      Reply
      • Carolyn Mccarthy says

        January 13, 2021 at 10:21 am

        Annie is really Karen in disguise. I would give you 6 stars for teaching me an easy way to make bagels.

        Reply
    • Regan says

      February 14, 2018 at 1:06 pm

      Annie – How does “bread machines are so 1996” translate to a cry for public approval? She clearly isn’t ashamed to share the recipe, as evidenced by her SHARING the recipe. Ouch…

      Reply
      • Deanna Segrave-Daly says

        February 14, 2018 at 1:45 pm

        This recipe makes me wish I had a bread machine (for this recipe and I’m quite partial my care free days in the late 90s – ha!) I’m looking forward to trying it in my Kitchen Aid mixer (with dough attachment) and I’m sure it’s going to be fantastic like other Real Mom Nutrition recipe I’ve made in the past.

        Reply
        • Jean says

          May 26, 2019 at 2:37 pm

          I LOVE this recipe. Make at least 3x week awesome. I am going through chemo now so these bagels help settle my stomach.

        • Sally says

          May 26, 2019 at 9:34 pm

          So glad to hear that you like the recipes and that the bagels are providing some relief from the chemo side effects. Best to you!

    • Mika says

      August 22, 2019 at 1:45 pm

      What is this world coming to when people are triggered by chatter about breadmakers

      Reply
    • An says

      November 30, 2020 at 11:26 am

      Be nice, lady. Sally shared a wonderful recipe with us.

      Reply
    • Heidi says

      February 21, 2021 at 7:29 am

      What??? So much to say/ask about this comment, but I’ll just leave it at–Why did you comment if you’re not commenting on the recipe itself? A good rule of thumb before commenting/posting (anywhere) is to ask yourself “will what I say help someone?” If not, probably no need to comment. I’m hoping that thought will help you in the future.

      Reply
  3. Laura Olson says

    May 23, 2018 at 2:28 pm

    I absolutely love this recipe. Best bagel I’ve ever had. I added sauteed onions and garlic halfway through the bread mixing cycle and coated with cheese with my eggwash. Really simple and so satisfying. Thanks for this!

    Reply
    • Sally says

      May 24, 2018 at 1:00 pm

      I’m so glad to hear that! Yummy additions. 🙂

      Reply
  4. Kathi Horst says

    May 28, 2018 at 10:26 am

    Just made these for the first time. I left out the sugar and put in an equal amount of diastatic malt powder. The malt gives them that distinctive New York deli flavor! Also put 1 teaspoon malt in the poaching liquid. These are the best of the many recipes
    I’ve tried.

    Reply
    • Sally says

      May 28, 2018 at 10:29 am

      Kathi–so glad you liked them. And thanks for the tip on the malt powder. I LOVE NY bagels. 🙂

      Reply
      • Charles Putzer says

        November 22, 2020 at 3:39 pm

        malt powder is ok malt syrup gives bread a darker color dont use it. but you can pore the liquid type into water when boiling bagels i usualy make my doughs in kitchen aid mixer best to let dough rise shape then refrigerate over nite then boil quokly add favorite toppings. bake in 425 degree oven on pizza stone i also put a cast iron skillet in bottom of oven add hot water to make steam helps the bagels or bread try it. the real way there baked in. new york

        Reply
    • Janette Barrett says

      January 5, 2020 at 2:22 pm

      Where would one purchase diastatic powder? Does it make the bagel healthier?

      Reply
      • Sally says

        January 5, 2020 at 6:18 pm

        I’ve never used it. Looks like it’s available via King Arthur Flour and “promotes a strong rise”.

        Reply
        • Karen says

          February 3, 2021 at 5:32 pm

          I’ve been making bagels using this recipe twice a week for a while now. I add 1.5 tablespoons of NON Diastatic Malt Powder to the dough, that’s the one you should use for bagels, and it gives them the characteristic malty bagel flavour, that New York bagels are known for. If you check the King Arthur Water Bagel recipe available online you will see that’s the one they use. You can also use Malted Milk powder if you have some hanging about, as that gives the the same sweet malty flavour. Diastatic Malt Powder (as opposed to NON Diastatic Malt Powder) is used for other purposes, such as improving the rise in bread etc, but not for bagels, because that isn’t what we’re adding it for. Diastatic Malt has an active ingredient that helps bread rise, so it’s used in baking much like an add on to yeast etc. NON Diastatic Malt however is used to sweeten baked goods, give them a distinct malty flavour, and as in the water bath for bagels, to colour them. I also add a tablespoon of NON Diastatic Malt Powder in the water when boiling the bagels, again, because it adds to the flavour when you’re cooking the dough in the water before baking them in the oven, and gives them a sheen when they’re baked, along with the egg wash. That’s the only change I make to this recipe, and they come out perfect every time. Thanks for a great recipe. I love sesame seed New York style bagels, and now I can throw all the ingredients in my breadmaker and easily make them at home whenever I like.

        • Sally says

          February 4, 2021 at 11:06 am

          Karen–thank you so much for that tip. I think I’m going to order some of that!

  5. Crystal says

    September 5, 2018 at 7:46 pm

    I’m so happy to have found this recipe. I made these today with my breadmaker and topped a few of them with cheddar before baking. They have a crisp crust and are nice and chewy inside. Thank you so much for sharing! I will definitely be making these many more times!

    Reply
    • Sally says

      September 6, 2018 at 7:29 am

      I’m so glad you like them!

      Reply
  6. Rachel says

    October 11, 2018 at 9:14 am

    I have never made bagels before because I thought they would be difficult. Love love loved this recipe! So much easier than I expected and they turned out perfect!! Have you tried different flavors?

    Reply
    • Sally says

      October 11, 2018 at 1:28 pm

      So glad you liked them Rachel! I have not tried flavors behind topping them with cheese, poppy seeds, cinnamon/sugar, etc. If you try that, let me know how it goes!

      Reply
  7. Cindy says

    January 20, 2019 at 9:10 pm

    Love love love this recipe and you’re right it was so easy! Today was a first time try and they turned out excellent. I added a teaspoon of poppy seeds in the dough as well and even the family member who normally won’t eat bagels are begging for more! Definitely a keeper.

    Reply
  8. Kara says

    May 9, 2019 at 8:22 am

    I am going to make these in a few minutes. I just wondered how long you let them rise. My dough setting is only 25 minutes. That doesn’t seem long enough compared to other recipes I have read. Thank you.

    Reply
    • Sally says

      May 9, 2019 at 1:08 pm

      Hi Kara–I don’t know how long the proofing stage of my dough setting is, and you’re right that other recipes (including the bagel recipe that I have on here that doesn’t use the bread machine) calls for proofing longer. I would say that as long as your dough is at least doubled in size, you should be okay.

      Reply
    • Bethany says

      January 27, 2021 at 7:20 am

      I don’t know if you’ve worked this out already or not, but I know my pizza dough setting is much quicker than my bread dough setting, which is about 2 hours to allow for the proving. I think the longer one would be most effective for this recipe.

      Reply
  9. Perry Melinda Ashawasegai says

    May 31, 2019 at 7:50 pm

    Made these for the first time and found bagels in the bread maker much more successful than kneading by hand. Loved this recipe. Plan to make many more imes!!

    Reply
    • Sally says

      June 1, 2019 at 4:22 pm

      So glad to hear that!

      Reply
  10. Jan says

    September 28, 2019 at 10:18 pm

    My daughter was just diagnosed with Graves Disease and had to be on low iodine diet. I bought a bread machine to make my own bread for her and she loves bagels for breakfast. I came across this recipe and was so afraid to try it. It was so easy to make and everyone loves them. Thank you for sharing and making her life and all of ours a bit easier during a difficult time.

    Reply
  11. Rhonda says

    January 11, 2020 at 11:54 am

    I have loved bagels forever and never thought about trying to make them. This recipe is perfect. I made them for the first time, and they were prefect and so much better than store-bought.. I’m making them again today. Thank you for the recipe!

    Reply
  12. Brandi says

    April 7, 2020 at 9:19 pm

    Is it okay to make these with just ‘regular’ yeast, and not quick rise?

    Reply
    • Sally says

      April 9, 2020 at 5:04 pm

      Yes. Okay to use “active” yeast too.

      Reply
  13. Mafeesh Moushkella says

    April 10, 2020 at 10:20 am

    so 1996 😛

    Well, fashion always comes around again and now everyone is buying (or trying to!) a breadmaker to keep up with us olides during lockdown.

    I’m glad Annie’s not my friend 😉

    Thanks for the recipe, it was shared in a bread machine FB group that I’m a member of. I’ll be trying them today.

    Stay safe.

    Reply
    • Sally says

      April 13, 2020 at 5:16 pm

      Glad you found the recipe!

      Reply
    • MaryAnn Brown says

      August 7, 2020 at 10:21 am

      Hi! I just got a bread machine for my birthday. I’d love to join your FB group! How can I do that?

      Reply
      • Sally says

        August 7, 2020 at 12:11 pm

        Hi MaryAnn–Would love to see you on my Facebook page. Here’s the link: https://www.facebook.com/realmomnutrition/

        Reply
  14. Denise Ryan says

    April 10, 2020 at 1:07 pm

    I bake all kinds of bread and the bread machine is great for when I don’t want to babysit the dough.
    Even sour dough. The bagels look amazing

    Reply
    • Sally says

      April 13, 2020 at 5:16 pm

      Thanks Denise!

      Reply
      • Kathy M says

        April 17, 2020 at 1:17 pm

        What size is your bread machine? KA Flour has a 1.5 qt for its bread machine bagels. That’s the size of ours but others are bigger.

        Reply
  15. Victoria Bostick says

    April 22, 2020 at 11:12 am

    This recipe is great! What is the best way to reheat the bagels the next day?

    Reply
    • Sally says

      April 22, 2020 at 12:55 pm

      Toasting is my favorite.

      Reply
  16. Lisa says

    April 26, 2020 at 12:40 pm

    Hi Sally.
    We’ve made these twice in the past week. So easy and delicious. If I wanted to use whole wheat flour instead of white are there any other adjustments I need to make?
    Thanks!

    Reply
    • Sally says

      April 27, 2020 at 3:36 pm

      Hi Lisa–so glad you like them! I would start by replacing 1/3 of the flour with whole wheat or white whole wheat. I haven’t tried an all whole wheat version. Hope that helps!

      Reply
  17. Gail biyd says

    May 28, 2020 at 4:03 pm

    Awesome recipe! Made several times now using bread machine and my family love them!

    Reply
    • Sally says

      May 29, 2020 at 10:18 am

      Gail–so glad to hear that!

      Reply
  18. Megan says

    June 18, 2020 at 11:51 am

    I’d like to make these for a Saturday morning father’s day celebration this weekend. Is there any way to start them Friday and finish them in the morning? If so, how would you suggest splitting up the process? My hunch would be to either shape the dough, refrigerate overnight, and then boil and bake in the morning, or to boil friday and bake saturday morning but I’m not sure if either of those would upset the process. Worst case scenario, I’ll just make them all the way Friday night and ziplock them overnight. Just figured I’d check. Thanks!

    Reply
    • Sally says

      June 18, 2020 at 2:33 pm

      Megan–what a great idea! My hunch would be the same as yours. This post actually uses an overnight refrigeration as a way to enhance the flavor and texture: https://www.baking-sense.com/2019/01/11/new-york-style-bagels/

      Reply
      • Megan says

        June 21, 2020 at 3:09 pm

        Just wanted to let you know that I tried the method in the link, and it worked great! Followed your recipe up to shaping the bagels last night, let them sit at room temp for 15 min, and then put them in the fridge (covered in plastic wrap) until this morning. Pulled them out for an hour to come to room temp, and then boiled/baked per your recipe. They’re awesome! Thanks for the extra info!

        Reply
        • Sally says

          June 23, 2020 at 12:03 pm

          Megan–that’s so great to know! Such useful info, I may add that to the post. Having freshly-baked bagels for the morning is such a treat. Thank you so much for letting me know.

  19. K says

    July 9, 2020 at 10:34 am

    This recipe looks quite easy.
    I was wondering how much Instant Dry Yeast did you use. Is it the same as Active Dry Yeast?

    Reply
    • Sally says

      July 12, 2020 at 1:05 pm

      Yes you can use instant. They can be used interchangeably, one-for-one.

      Reply
  20. joe stanley says

    July 13, 2020 at 6:08 am

    being in my 80s and housebound for months, I decided to use my welbilt machine from the 90s to make bagels with frozen yeast from the teens,..you have a print option..it doesn’t work..any hints.i’ve hit the print button several time.s ..I may have to take a picture of my screen with my 70s camera.help

    Reply
    • Sally says

      July 13, 2020 at 2:35 pm

      Hmmm, the “print” option is working on my end. Try printing this: https://www.realmomnutrition.com/wp-json/mv-create/v1/creations/165/print

      Reply
  21. MaryAnn Brown says

    August 7, 2020 at 10:24 am

    If I wanted to add blueberries to the recipe, should I add them during the kneading process in the machine or incorporate them once I remove the dough? I’m a “Bread Machine” virgin so please forgive me if this is a question that’s obvious to everyone else.

    Reply
    • Sally says

      August 7, 2020 at 12:15 pm

      Hi MaryAnn–I haven’t made blueberry bagels yet, but I looked at a couple of recipes and they put them along with the other ingredients. They can add a lot of moisture though, so one recipe recommended using dried blueberries, FYI.

      Reply
  22. Sue S says

    August 13, 2020 at 5:50 pm

    Wow, these are great! They are fast and very easy to make I especially like the nutritional breakdown (thanks) I did make a small change for myself: I added 2/3 c of baking soda in 10 cups of boiling water and added 1 tbsp of malt syrup to boil them in and they came out more like a “pretzel bagel” and sprinkled them with “super seed mix” (from Costco. They baked up beautifully with a nice chewy texture. This recipe is a definite keeper.

    Reply
  23. Maeve says

    August 29, 2020 at 3:32 pm

    Much easier than I expected AND the freshest, most delicious bagel my husband and I have ever eaten! Thanks! The only down side was reading Annie’s absurd comment LOL

    Reply
  24. Zoey says

    September 6, 2020 at 6:44 pm

    My bagels turned out too liquidity and sticky to even bake. Disappointed, do not waste your time.

    Reply
    • Sally says

      September 7, 2020 at 7:26 am

      Zoey–Sorry to hear that was your experience. I haven’t heard that feedback from others. (If you ever make them again, perhaps add more flour until your dough is workable.)

      Reply
  25. Bailey says

    September 13, 2020 at 8:58 pm

    My dough was very very very sticky, so I added little spoons of flour until it was workable. I didn’t use enough because my bagels are very mishappen and anemic looking, but taste okay.

    Reply
  26. Lin says

    September 28, 2020 at 3:50 pm

    These were delicious–the nutrition info is wrong, though; they are about 350 calories per bagel.

    Reply
    • Sally says

      September 29, 2020 at 10:47 am

      Lin–you are right. Sorry about that. I have a program that’s supposed to automatically calculate the nutrition info and clearly this is incorrect. I have corrected it!

      Reply
  27. Yiota Polirakis says

    November 10, 2020 at 1:54 pm

    Mine became lumpy and expanded during boiling… Is it because I replaced 1/2 cup flour with gluten? Also, should we be adding some butter or oil in the dough?

    Thanks!

    Reply
    • Sally says

      November 11, 2020 at 10:19 am

      They can get a little lumpy during boiling and puff up a bit (you can see that in the photos in the blog post). I don’t know about the substitution, not sure what ingredient you used. And no, there is no oil or butter in this dough.

      Reply
  28. Kim Celaire says

    November 17, 2020 at 10:32 pm

    So I always say that I want to make bread from scratch and my bread machine was tucked away for a year since I got it. (This is just to share that I’m not an experienced baker, although I love to cook!) This was my first recipe I made with it… and honestly it was such a great recipe to follow. So easy to prepare and fun to make them with my 3 year old son. My husband said “Wow!! We can make our own bagels? This is great!”
    I boiled mine for 1 1/2 min. per side. I added sesame seeds on the top. I was so impressed with the crunch in the outside and the chewy inside.
    THANK you for the recipe and I highly recommend that people try this for sure!

    Reply
    • Sally says

      November 19, 2020 at 8:54 am

      Kim–Thank you so much for your comment and so glad you’re enjoying this recipe! 🙂

      Reply
  29. Lynn spalding says

    November 21, 2020 at 11:44 am

    Hi Sally,

    If I don’t have a silicone baking mat, can I use parchment paper or just my baking sheet? Greased or ungreased?

    Thanks!

    Reply
    • Sally says

      November 21, 2020 at 1:11 pm

      I would recommend parchment. These can stick to a baking sheet, even greased.

      Reply
  30. Lisa says

    November 30, 2020 at 8:10 am

    How can i buy your bagel machine?

    Reply
    • Sally says

      November 30, 2020 at 9:33 am

      My bread machine is no longer available but I link to another one in the recipe.

      Reply
  31. Donna says

    January 22, 2021 at 12:13 pm

    Can bread flour be used or would it make them too tough??

    Reply
  32. Donna says

    January 22, 2021 at 12:17 pm

    I’m sorry, just saw where bread flour can be used…..

    Reply
  33. M Wylie says

    February 4, 2021 at 9:37 am

    I have never been a huge fan of bagels because I find they are often too chewy and heavy but my daughter loves them. With everyone being in lockdown with COVID I am always looking for things to keep me busy so was looking for a bread maker bagel recipe that I could make and came across this one. I have to say they are absolutely delicious. I made a tiny one for a sampler and ate it while the others are cooling. I added a teaspoon of sugar into the water while boiling which gives them a beautiful crust and added some everything bagel topping. These are definitely a keeper. Thanks so much for the recipe

    Reply
    • Sally says

      February 4, 2021 at 11:04 am

      So glad you liked them!

      Reply
  34. Lisa S. says

    February 25, 2021 at 4:56 pm

    This was my first hike making bagels. Most recipes are so time consuming. This was so easy and absolutely delicious. I used everything seasoning and Parmesan cheese. Excellent! Thank you for this recipe.

    Reply
    • Sally says

      February 26, 2021 at 3:22 pm

      Lisa–so glad to hear that!

      Reply

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