Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy by Amy Emberling and Frank Carollo

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Notes about this book

  • Eat Your Books

    Errata for this cookbook can be found here.

Notes about Recipes in this book

  • Big O cookies

    • TrishaCP on May 10, 2020

      These are great oatmeal cookies. I used about 2/3 of the raisins (actually currants due to #covidbaking), and that was PLENTY for me. (Not a huge raisin fan.) I followed mamacrumbcake’s guidelines for making smaller cookies and I was happy with the results.

    • hirsheys on November 16, 2017

      These were very good - I used tart cherries and would again.

    • mamacrumbcake on April 04, 2019

      Very happy with these cookies. Crunchy at the edges, soft in the middle. I made the cookies smaller, baked for 13 minutes, and used regular raisins, otherwise, followed the recipe. Using a #30 scoop, I got 34 cookies instead of 21. The recipe did not say to chill the dough so I baked it right away and was happily surprised that they did not spread too much. 390 g seemed like a lot of raisins, but in the end, I thought the cookies were perfect. Easy to make too—you don’t even need a mixer.

    • Lepa on February 18, 2019

      We enjoyed these. They had a nice cinnamon/nutmeg taste.

    • anya_sf on September 03, 2020

      I got 12 cookies from 1/2 the recipe so I guess they were a little smaller; baked in 15 minutes. I only had 3/4 the amount of (Thompson) raisins, but that was plenty. I'd hoped to taste the maple in the cookies, but the nutmeg was overpowering; next time I'll omit that. The syrup did make the cookies soft and pliable. As mamacrumbcake noted, they didn't spread as much as expected - I didn't press them down evenly so some were thicker than others, but the texture was the same either way. We enjoyed them.

  • Ginger jump-up cookies

    • michalow on December 05, 2020

      Link is broken, but you can find these here: https://www.eater.com/2017/12/14/16421114/zingermans-bakehouse-cookbook-ginger-molasses-jump-up-cookies

    • hirsheys on November 16, 2017

      These came out very tasty and improved everyday. Very similar to the ones I remember from the Bakehouse. My one mistake was in not sifting the muscovado sugar into the mixture - the lumps never broke up.

  • Pie dough

    • hirsheys on July 06, 2019

      Used this for the rhubarb pie, which I didn't love, but I *really* enjoyed this crust. I needed to cook it much longer than called for in that recipe, but the crust came out flaky and was very easy to work with. I also loved the sugar sprinkled on top. (No issues with burning - maybe the pies are being baked in too low an oven in this cookbook?)

  • Ginger scones

    • hirsheys on November 16, 2017

      These are exactly perfect - an immediate taste memory. They are easy to make and taste just like the ones from the Bakehouse. My only complaint - mine were a bit more crumbly than the ones I remember.

  • Just rhubarb rhubarb pie

    • hirsheys on July 06, 2019

      I was really intrigued by this filling recipe, but in the end, it was not worth the trouble. I liked that the pieces stayed whole and tender (and didn't become mush, like my rhubarb pies usually do). On the other hand, I had to cook the pie far longer than the recipe called for to get the bottom crust to bake through and the middle boiling. I also had issues with the slurry solidifying when I added it to the hot rhubarb liquid, so I had to put it through a sieve to get rid of the big white solid chunks of cornstarch. I think this process made me lose some of the sugar and the pie ended up not sweet enough. Serving with ice cream helped, but I have better recipes. Loved the crust.

  • Sour cream coffee cake

    • Zosia on February 07, 2019

      Excellent cake....among the better ones of this type that I've made. I reduced the sugar by 70g. The crumb was fine and moist so I don't think it affected texture much.

    • Lepa on February 07, 2019

      This cake earned a rare five stars from my family. It's the kind of cake I would normally page past but I tried it because of a cookbook club. It's the perfect specimen of this genre of cake. Absolutely stunning.

    • anya_sf on February 21, 2020

      Moist, dense, sweet, and rich, this is the quintessential sour cream coffee cake. I used chopped walnuts instead of halves and think that made the cake easier to slice neatly. The sour cream flavor really shone.

    • dprostrollo on February 11, 2019

      Subbed full fat Greek yogurt for the sour cream and worked a treat. The cinnamon rings that show up around the cake are gorgeous and the dense, rich texture and flavor are great with a cup of coffee.

  • Hungarian walnut roll (Dios beigli)

    • bching on October 17, 2019

      This is project baking but does result in two delicious walnut rolls. I used dried cherries in place of the raisins and will continue to do that. The recipe made way too much egg wash so I will make half that amount next time.

    • kitchen_chick on May 10, 2020

      Don't be intimidated by this recipe. It's easier than it looks. This recipe has several chilling and resting stages plus the baking so you do need an afternoon or evening when you can be uninterrupted for each stage, but each chunk of tasks is fairly easy and not particularly time-consuming by themself. I reduced the granulated sugar from 160g to 140g. We didn't have any walnuts, so I also used pecans and dried cranberries. I converted the instant yeast amount to active dry yeast and proofed it in the water to make sure it was good. I didn't have bread crumbs so I substituted panko with a bit of water sprinkled in to ever-so-slightly hydrate them. I went by weight for all ingredients except the panko, when I used volume because it's so much lighter than actual breadcrumbs that going by volume would have resulted in a crazy amount of panko. It came out great! And my cat loved it, too. (She took a bite out of the pastry while it was still cooling and tried to go back for more.)

  • Obama buns (pecan sticky buns)

    • sarahawker on December 27, 2020

      I made these for Christmas this year. To say they are indulgent is an understatement but oh they are worth it! So buttery and the massive nuttiness so memorable. Only change I made was to use maple syrup in place of the honey. Honey is just too $$ - even with maple syrup also being dear.

  • Turkey urfa chili

    • mamacrumbcake on March 05, 2019

      Wow! We loved this! I was not expecting a turkey chili to be so full of flavor. I did use the urfa and green chile powder and followed the directions to the letter. My husband said this has supplanted our old favorite chili. Bonus—it’s so quick and easy and doesn’t dirty a lot of dishes. PS, it’s moderately spicy, it definitely has a kick, but not overly so.

    • anya_sf on February 16, 2019

      The hardest part of this chili is locating the urfa flakes and green chile powder. Otherwise, it's easy and relatively quick to make. Like most chilis, I think the flavor would improve if made ahead, but my family devoured it on the first night, so I'm not sure I'll ever know for certain.

  • Sicilian sesame semolina bread

    • Lepa on February 23, 2019

      I struggled a bit with this bread. I followed the directions for timing the fermentation/resting/ final rise but it seems over proofed(?) The loaves are large and flat. There was no oven spring. I struggled with transferring them to the baking stone. The first stuck to the peel and lost its round shape as I struggled to shake it off. I used a large metal bowl for steaming and the bread was so large it stuck to the side and I had to pry it off, which caused it to look even worse. The bread tasted good. It had a lovely crackly crust that was satisfying to eat. I think the bread could have used a bit more salt. I will probably try this again because I love semolina bread and because the crust was so delicious. I'm confident the issues were with my execution and not the recipe.

    • anya_sf on April 25, 2019

      I just made one loaf, but had the same issues as Lepa, although I did get some oven spring, thank goodness. I'm not sure if it was the recipe or me. I did not have durum flour, so I substituted bread flour. The dough initially became a nice, round ball, but flattened out after 4 hours of proofing and never really rose up (just out) again. I couldn't shape the final loaf into a round - it stayed pretty flat. To simplify transferring the loaf to the oven, I let it rise on parchment paper on a baking peel and baked it on the parchment on the baking steel. Turns out my bowl wasn't quite wide enough for the steam chamber thing to work. After removing the bowl, the loaf did rise more. The resulting loaf was rather dense and I think slightly underbaked. The crumb was tight and chewy with a very chewy crust. The flavor did seem to lack salt. The bread made great toast though.

  • Basic challah

    • Lepa on February 09, 2019

      This is a great challah recipe. It is golden, tender and flavorful. Mine needed an extra five minutes in the oven before it was done. This was a nice sized loaf- perfect for my family of four.

  • Chocolate coconut macaroons

    • Lepa on March 01, 2019

      These are very easy to mix together and delicious. I didn't have sweetened coconut so I used unsweetened shredded coconut. I thought the sweetness was perfect and think it would be too sweet if I had used sweetened coconut. The recipe called for flaked coconut but the macaroons in the picture looked like they were made with shredded coconut so that's what I used. These macaroons had a nice, crisp texture that we all enjoyed.

  • New deli crumb cake

    • Lepa on February 24, 2019

      I failed to make the topping overnight so I dried it in the preheating oven, which worked out well. I loved the balance of spice and salt in the topping. This was very easy to put together and tasted lovely.

    • anya_sf on February 04, 2019

      As recommended, I made the topping the day before and let it dry overnight. It was quite moist and did not dry completely, but did not sink during baking. The topping smelled and tasted fantastic. The cake took 67 minutes to bake in my oven. It sank a bit upon cooling, and I was worried I'd taken it out too soon, but it was perfect. The cake is fairly sweet, but the salt in the topping helps balance that. Everyone at work raved.

  • Tunisian orange and olive oil cake

    • Lepa on February 13, 2019

      I thought this cake would be dense but it has a marvelous texture- light and fluffy- and has a lovely mild orange flavor. I added a 1/4 teaspoon of fiori di sicilia to boost the floral/citrus taste. I think the sesame seeds are a nice touch. I like cakes that aren't too sweet and this is perfect. I expect it will go into frequent rotation at our house!

    • anya_sf on January 26, 2020

      I'm not quite sure what went wrong. There was a pervasive bitterness, like the pith from an orange, in most every bite. The flavor mellowed out a bit on the second day, but not enough for us to want to eat any more of the cake. The texture was lovely - light and moist - but I couldn't get past the flavor. Maybe some oranges don't work well for this? I'm not sure, as I've made whole orange cakes before that turned out well, and I used fresh olive oil (and have baked successfully with this brand before).

    • Sleeth on May 10, 2020

      Because of the pandemic, I could not be with my mom on Mother’s Day. So we baked this cake together over FaceTime. I didn’t have any sesame seeds and only had a 10” springform pan, but otherwise followed the instructions. This cake turned out delicious. Easy to make and not too sweet. It was perfect with coffee, and a great way to spend time with my mom when we can’t be together.

  • Hot cocoa cake

    • Lepa on February 14, 2019

      This was a hit. It is rich and delicious but careful! Despite the generous spray of Baker's Joy this cake stuck a bit. It was also very fragile when I moved it to the serving plate.

    • anya_sf on February 08, 2019

      I used buttermilk instead of sour cream since that's what I had on hand. I also used instant espresso powder instead of coffee, so I only used 1 Tbsp. My dark chocolate chips were rather large, so I chopped them somewhat, which ended up being a good decision, as the whole ones sank to the bottom and stuck to the pan. So the cake didn't look that pretty, but it did taste great - just like hot cocoa. My family really liked this cake.

    • dprostrollo on February 11, 2019

      As the other note suggested, whole choc chips sank to the bottom and stuck to my bundt pan in a couple spots. Delicious cake, but will use Stella Parks' suggestion of pouring some batter into the tin before adding the choc chips next time. Delicious cake, though!

    • jimandtammyfaye on July 17, 2021

      Interesting crispy edges and chewy interior and delicious, rich flavor. I did not find coffee to be overpowering. Thankfully, I had no problems with the cake sticking to the pan, but I was extra careful in pan prep because of others' comments. I topped with a quick glaze of 2/3 cup powdered sugar, 1 TBS milk, and 1/4 tsp almond extract.

  • Country scones

    • anya_sf on February 02, 2019

      I made 1/2 recipe, reserving the leftover 1/2 egg for the egg wash. I used all white whole wheat flour, but did not need to add extra liquid. My 2 oz scoop yielded 8 scones, which were probably closer to 1.5" thick. I prepped the scones the night before and froze them, then baked from frozen for 18 minutes. There was a lot of extra cinnamon-sugar. The scones were sweet and crumbly, like eating an oatmeal cookie for breakfast.

  • Hummingbird cake

    • anya_sf on February 25, 2019

      Quick and easy to make. I omitted the coconut extract since I didn't have any. The cake finished baking a few minutes early. Everyone loved the cake. The frosting is quite sweet; next time I would make it more tangy (more cream cheese and lemon, less sugar).

  • Detroit-style pizza

    • anya_sf on August 19, 2018

      The dough was pretty wet, so it didn't really hold a round shape after the stated kneading time, but I was able to scrape it together. It took some coaxing to stretch into the pan; it might benefit from a longer rest, although if you just keep trying, the dough will eventually stretch into the pan. I used a traditional dark Detroit pizza pan, which yields the best crust and browned edges. Eight slices of pepperoni did not seem like enough - I made 3 rows of 5 slices. There is possibly more cheese than necessary, although it's oh so good. The pizza was delicious, but I do think the pepperoni kind of gets lost when it's underneath. I prefer the Serious Eats recipe where half the pepperoni is on top. Overall, this recipe is fairly similar to Serious Eats, but I had better luck with this crust, possibly because I used a stand mixer instead of a food processor. I only used 1 Tbsp sugar in the sauce.

    • sanfrannative on January 15, 2022

      Really tasty. Putting the sauce on top of the cheese really makes it different from New York and Chicago style pizza...when you bite in your teeth break through a nice layer of chewy cheese.

    • jimandtammyfaye on July 17, 2021

      This recipe has quickly become a Friday night tradition in our house. I can start the dough at 3:30 and serve the pizza at 6:30. I don't have access to brick cheese without paying high shipping fees, so I've experimented with substitutes. Fresh mozzarella, quesadilla, and muenster have all worked well. I've even used pre-shredded mozzarella in a pinch, and the final product was no less delicious. I usually double or triple the pizza sauce and freeze remaining sauce in 1qt ziplock bags. You can double the dough ingredients and make 2 batches of dough at a time. When stretching the sticky, wet dough into the pan, dip your fingers into oil before you press the dough. This process is described in the recipe, but I failed to remember oily fingers the first time I made the pizza. Oil makes the process much easier. I used a 9X13 USA Bakeware Pan, producing a chewy crust with crisp edges. The pizza did not release from the pan as well or bake as thoroughly in a Wilton baking pan.

  • Lemon poppy seed coffee cake

    • anya_sf on August 18, 2018

      I only had half the sour cream, so I used part whole milk Greek yogurt, which worked fine. I substituted 1 tsp lemon extract and zest of 2 lemons for the lemon oil, and there seemed to be enough lemon flavor, although I am curious to try the oil. The cake was everything I'd hoped for - a classic. I loved that it was absolutely full of poppy seeds.

  • German spelt bread (Dinkelbrot)

    • anya_sf on February 04, 2019

      I substituted malted wheat flakes for spelt flakes, but otherwise followed the recipe, but this did not turn out for me. After mixing and resting, the dough was super wet, like muffin batter, and could not be shaped. Rather than add more flour, I scraped it into the loaf pan (coated with sunflower seeds). It did rise, so I went ahead and baked it, but it was totally burnt around the edges after 35 minutes. I'm not sure that one substitution made such a difference, although I guess it could have.

  • Bakehouse bagels

    • anya_sf on February 24, 2019

      I did not make the onion variety, just the plain dough mostly topped with poppy seeds. The dough is very stiff - you'll get a workout kneading it by hand. I let the dough rise longer (1st rise 45 min at cool room temperature, then 2 hrs refrigerated; 2nd rise 1.5 hrs). They don't rise much. The only problem I had was shaping them; the ends did not want to stick together. So they didn't look pretty, but they tasted great.

    • Ehcoggin on January 30, 2021

      I have made these twice very successfully. I used a stand mixer for kneading and gave up on their shaping method and went with poking a hole in them. highly recommend!

  • The iconic Hungarian roll (Pogácsa)

    • anya_sf on February 07, 2019

      I didn't have fresh dill, so I added a bit of dried (more just for color) and topped the rolls with poppy seeds per the sidebar note. I only got 6 pretty rolls, 2 OK rolls, and 2 ugly ones (10 total). Next time I might try cutting them into squares to avoid re-rolling the dough. The dough is super sticky, so it's helpful to spray the plastic wrap with cooking spray for the initial chilling step. Once the dough has been folded, dust it with flour before wrapping in plastic. The rolls were super buttery - so decadent. I bet any variation (again, see sidebar note) would taste divine.

  • Hungarian chocolate cream cake (Rigó jancsi)

    • anya_sf on February 15, 2019

      Definitely more cream than cake. I made half the recipe, which served 6-9 people. Delicious! An impressive - but not too difficult - dessert to make for a dinner party. The rum is definitely noticeable (in a good way) in the filling. I didn't quite use the full amount of apricot - just enough to coat - but would use all of it next time. 70% chocolate worked in the ganache.

  • Hungarian bean and barley stew (Sólet)

    • anya_sf on April 05, 2020

      For the meat, I used smoked Italian sausage. I had pearl barley, so didn't soak it. Instead of hot paprika, I used smoked mild paprika and ended up stirring some extra in at the end to boost the flavor. I had to add extra water for the last 45 minutes of cooking because the beans were sticking; they actually seemed done after 1.5 hours in the oven, although I kept them in longer (probably not necessary). I couldn't resist stirring in chopped parsley at the end to add some color. This was a homey, hearty dish reminiscent of pork and beans in the best way. It served 4 hungry people.

  • Black magic brownies

    • Jviney on May 14, 2019

      These are a very good, cake brownie. Bake time was right on. I only had whole wheat pastry flour on hand, so used AP and it worked well. Now I’m anxious to try the Buenos Aires variation...

  • Pecan raisin bread

    • sanfrannative on January 15, 2022

      Shoves more nuts and dried fruit into a dough than you ever thought possible. Not a beginner sourdough loaf--can come out really dense. All that said... OH. MY. GOD. It's like a really good artisanal fruitcake and a sourdough had a baby. THIS. BREAD. IS. JUST. INCREDIBLE.

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Reviews about this book

  • Food52

    Michigan's renowned artisanal bakery...has been a culinary powerhouse since 1992. To celebrate their 25th anniversary, the Zingerman's bakers shared 65 recipes for classics from the bakery...

    Full review
  • Eat Your Books by Jenny Hartin

    All of the famous bakery's best recipes can be now made at home in this beautifully photographed cookbook.

    Full review
  • Eat the Love

    Anyone that bakes and cooks constantly will appreciate reading about how even the professionals make mistakes.

    Full review
  • Joy the Baker

    I feel like we’re getting let in on a lot of secrets with this book and for that I feel very grateful...This book is a beautiful and reliable guide.

    Full review
  • ISBN 10 1452156581
  • ISBN 13 9781452156583
  • Linked ISBNs
  • Published Oct 03 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book featuring more than 50 color photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat.

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