Homemade Dill Bagels with Horseradish Cream Cheese

Dill bagels with horseradish cream cheese sounds to me like something you would get at a farm to table cafe or the newest bagel shop in your neighbourhood. Now you can excite your family with them on your very own table!


I don’t know about you but I love going out for breakfast. Now, my version of breakfast is something savour, a great potato hash or maybe a breakfast sandwich. So needless to say, a great bagel shop is right up my alley and the kind of breakfast I'm always in the mood for. Now, that being said, I think if you're going to go out for a bagel it needs to be unique and something you can’t just pick up at your local supermarket.

If you haven't made bagels before don’t be afraid - they are really easy to make. PPlus, if you have a stand mixer you can literally throw everything in and the KitchenAid does it all for you! I also love that with this recipe you can mix any herbs or spices into the dough; so if dill isn’t your flavour of choice, you can easily switch it up and add what you love.

Now the cream cheese! Making your own flavored cream cheese is a wonderful way to infuse an extra kick of flavour while also controlling what's going in. That way you're not having any un-necessary salt or other things you don’t want added in.


prep time 20 minutes + 1 hour rising time

cook time 25 minutes

total time 1 hour 45 minutes

servings 8


2 3/4 tsp active dry yeast

1 1/2 cup warm water

1 tbsp brown sugar

2 tbsp fresh dill

2 tsp salt

4 cups flour

1/4 cup honey (for the boiling water)

1 egg white + 1 tbsp water (for egg wash)

coarse salt


In the bowl of your stand mixer combine yeast, warm water and brown sugar and stir until combined. Set aside for 10 minutes or until yeast is foamy.

To the bowl add in freshly chopped dill, salt and flour. Using your dough hook stir on low for 4 minutes. Grease a large bowl and place dough into it turning over once so all of the sides are covered in the oil. Cover with a tea towel and set in a warm place for 60 minutes or until the dough has doubled in size.

Preheat oven to 425. Line 2 baking trays with parchment paper then set aside. Punch down to release all of the bubbles then separate into 8 pieces. Roll each piece into an 8 inch long tubes then form into a circle and press ends together to seal. Cover with a tea towel and set aside.

Fill a large pot 1/2 full with water and add in honey. Whisk so it is fully incorporated then bring to a boil. Once boiling carefully place 2 bagels in the pot at a time and boil for 1 minute, flip over then boil another minute. Carefully remove from water and place on prepared tray. In a small bowl whisk together egg white and water. Brush the top of each bagel then sprinkle with coarse salt.

Bake until golden brown for 20-25 minutes turning halfway.

Horseradish Cream Cheese

8 oz cream cheese softened

1/8 - 1/4 cup prepared horseradish

In a food processor add cream cheese and horseradish and blend until smooth.


Blood Orange Scones

These blood orange scones are a new way to infuse citrus into your breakfast in a non-traditional way!


I have said it before and I will say it again, right now is truly the best time of year to be eating all things citrus! Now, if your like me and you go to the store and just buy bags and bags of oranges, lemons and limes you end up truly only eating citrus flavoured food for weeks on end, but I think that’s totally ok.

The really great thing about these scones is that the blood oranges really come through not only in the flavour but also in the colour, I truly love when foods end up looking just a pretty as they taste and all of that comes from nature and not artificial colouring.

I also think that scones are one of those breakfast items that are kind of a treat. The ingredients are really not all that different than if you were going to make a muffin, but with a few small changes and a little bit extra work you end up with something that feels not only extra special. but also rustic and comforting.

Now if you can’t find blood oranges where you live or it’s not the right time of year for them don’t fret, you can use any type of ripe, juicy oranges and I’m sure they will be just as amazing. So go ahead and treat your family and yourself this week to these beauties!


prep time 30 minutes

cook time 18 hour

total time 48 minutes

servings 6


2 cups flour

1/3 cup sugar

1 tsp baking powder

1/2 tsp salt

1/2 cup cold butter

zest of 2 blood oranges

juice of 1 blood orange

1 egg

1/2 cup yogurt

1 tsp vanilla


Preheat oven to 400 and prepare a baking sheet with parchment paper. In a large bowl combine flour, sugar, baking powder and salt and stir until combined. Grate your cold butter into your flour mixture and toss to combine.

In a small bowl combine zest of 2 lemons and juice of 1 lemon, egg, yogurt and vanilla. Whisk until well combined and smooth. Stir liquid into your flour mixture until just combined. Turn your dough onto your prepared baking sheet and form into a circle approx. 1.5 inches thick. Cut your dough into 6 wedges and pull scones apart so that they do not combine while cooking. Bake for 15-18 minutes or until lightly browned.

Cream Cheese Glaze

3 tbsp cream cheese softened

1 1/2 cup icing sugar

juice of 1 blood orange

In a small bowl combine cream cheese and juice of 1 blood orange. Stir until well combined. Add in icing sugar 1/4 cup at a time until your glaze is the right consistency. Allow scones to cool before pouring over the scones.