Soft Boil Stories

Category: baking

  • Oatmeal Bread (Hearty, Wholesome, Perfect for Toast)

    Oatmeal Bread (Hearty, Wholesome, Perfect for Toast)

    Oatmeal bread is the best of both worlds. Hearty and wholesome. Soft and pillowy. Slightly sweet from honey. Perfect for toast, sandwiches, or just tearing apart with butter. Make two loaves. One won’t last.

    Ingredients

    Makes 1 loaf.

    • 1 cup (80g) old-fashioned rolled oats (plus 2 tbsp for topping)
    • 1½ cups (360ml) boiling water
    • 2¼ tsp (1 packet) instant yeast
    • ¼ cup (60ml) warm water (110°F / 45°C)
    • ¼ cup (85g) honey
    • 2 tbsp vegetable oil or melted butter
    • 1 tsp salt
    • 3 to 3½ cups (375-440g) bread flour or all-purpose flour
    • 1 egg white + 1 tbsp water (for egg wash, optional)

    Step-by-Step Instructions

    Step 1: Soak Oats

    1. In a large bowl, pour boiling water over 1 cup of rolled oats. Let sit for 20-30 minutes until cooled to lukewarm.

    Step 2: Activate Yeast

    1. In a small bowl, combine warm water, honey, and yeast. Let sit 5-10 minutes until foamy.

    Step 3: Make Dough

    1. Add yeast mixture, oil, and salt to the cooled oat mixture. Stir to combine.
    2. Gradually add flour, ½ cup at a time, until a soft dough forms. Knead 8-10 minutes until smooth and elastic.
    3. Place in an oiled bowl, cover, and rise 1-2 hours until doubled.

    Step 4: Shape & Second Rise

    1. Punch down dough. Shape into a loaf and place in a greased 9×5 inch loaf pan.
    2. Brush with egg wash (if using). Sprinkle with reserved 2 tbsp oats.
    3. Cover and rise 30-45 minutes until puffy and above the rim.

    Step 5: Bake

    1. Preheat oven to 375°F (190°C). Bake 35-40 minutes until golden brown and loaf sounds hollow when tapped.

    Step 6: Cool & Serve

    1. Cool in pan 10 minutes, then transfer to a wire rack. Slice when completely cool. Toast and butter generously.

    Summary

    Prep Time: 20 min + rises | Bake Time: 40 min | Total: 1 hour + rises

    Yield: 1 loaf | Difficulty: Medium

    Storage Notes

    Counter (wrap tightly): 5 days. Freezer (sliced): 3 months. Toast directly from frozen. This bread stays moist for days — perfect for meal prep sandwiches and morning toast.

  • Cheddar Biscuits (Flaky, Buttery, Cheese-Packed)

    Cheddar Biscuits (Flaky, Buttery, Cheese-Packed)

    Cheddar biscuits are the ultimate quick bread. Flaky, buttery, packed with sharp cheddar. No rolling. No cutting. Just mix, drop, bake. 20 minutes. Like your favorite seafood chain’s biscuits — but better.

    Ingredients

    Makes 10-12 biscuits.

    • 2 cups (250g) all-purpose flour
    • 1 tbsp baking powder
    • 1 tsp garlic powder
    • ½ tsp salt
    • ¼ tsp cayenne (optional)
    • ½ cup (115g) cold unsalted butter, cubed
    • 1½ cups shredded sharp cheddar cheese
    • ¾ cup (180ml) cold buttermilk (or milk + 1 tsp vinegar)

    For the Garlic Butter Topping:

    • ¼ cup (60g) unsalted butter, melted
    • 2 cloves garlic, minced
    • 1 tbsp fresh parsley, chopped (or 1 tsp dried)

    Step-by-Step Instructions

    Step 1: Preheat & Prep

    1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

    Step 2: Mix Dry & Cut Butter

    1. Whisk flour, baking powder, garlic powder, salt, and cayenne. Cut in cold butter until mixture looks like coarse crumbs.

    Step 3: Add Cheese & Wet

    1. Stir in cheddar. Add buttermilk. Mix until just combined (don’t overmix — dough will be shaggy).

    Step 4: Drop & Bake

    1. Drop ¼-cup scoops of dough onto baking sheet (2 inches apart).
    2. Bake 12-15 minutes until golden brown.

    Step 5: Garlic Butter & Serve

    1. Mix melted butter, garlic, and parsley. Brush over warm biscuits.
    2. Serve immediately. Try not to eat them all.

    Summary

    Prep Time: 10 min | Bake Time: 15 min | Total: 25 min

    Yield: 10-12 biscuits | Difficulty: Easy

    Storage Notes

    Best fresh. Fridge 3 days. Reheat in oven or air fryer at 350°F for 5-7 minutes. Freeze unbaked dough scoops for 3 months. Bake from frozen (add 3-5 minutes). Never microwave — biscuits get rubbery.

  • Apple Hand Pies: Pocket-Sized Fall. All Year.

    Apple Hand Pies: Pocket-Sized Fall. All Year.

    Apple pie is great. Apple pie you can eat with your hands? Genius.

    Flaky crust. Warm cinnamon-spiced apples. Baked until golden. Dusted with sugar. No fork required. No plate required. Just hungry hands.

    Ingredients

    Makes 8-10 hand pies.

    • 1 box (14 oz) refrigerated pie crust (2 crusts) or homemade
    • 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
    • 2 tbsp brown sugar
    • 1 tbsp granulated sugar
    • 1 tsp cinnamon
    • 1 tbsp butter
    • 1 tsp lemon juice
    • 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
    • 1 egg, beaten (for egg wash)
    • Turbinado sugar for sprinkling (optional)

    Step-by-Step Instructions

    Step 1: Preheat and Cook Filling

    1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
    2. In a skillet, cook apples, brown sugar, granulated sugar, cinnamon, butter, and lemon juice over medium heat for 5 minutes until apples soften.
    3. Stir in cornstarch slurry. Cook 1 minute until thickened. Let cool.

    Step 2: Cut the Crust

    1. Roll out pie crusts. Use a 4-inch round cutter or trace a bowl to cut circles.
    2. Reroll scraps to make more circles.

    Step 3: Fill and Seal

    1. Place 1 tbsp filling in center of each circle.
    2. Fold dough over. Press edges with a fork to seal.
    3. Cut small slits on top for steam.

    Step 4: Egg Wash and Bake

    1. Brush with beaten egg. Sprinkle with turbinado sugar.
    2. Bake 15-18 minutes until golden brown.

    Step 5: Serve

    1. Cool 5 minutes. Serve warm. Maybe with vanilla ice cream (if you have a plate).

    Summary

    Prep Time: 15 minutes | Cook Time: 15-18 minutes | Total Time: 30 minutes

    Yield: 8-10 hand pies

    Difficulty: Easy

    Storage Notes

    Room Temp:

    Store in an airtight container for 3 days.

    Freezer Friendly:

    Freeze unbaked hand pies for 3 months. Bake from frozen at 400°F for 18-22 minutes.

    Pro Tip:

    Don’t overfill. Less filling = easier sealing = no blowouts.

  • Ube Cheese Pandesal (The Purple Bread of Your Dreams)

    Ube Cheese Pandesal (The Purple Bread of Your Dreams)

    Pandesal is the quintessential Filipino breakfast bread. Soft, slightly sweet, and perfect with coffee. But this version? It’s a whole vibe. We’re adding ube (purple yam) for color and a hint of nutty sweetness, then stuffing it with melty cheese.

    The result is pillowy, purple, and packed with gooey cheese pockets. Your morning coffee just found its soulmate. Let’s bake.

    Ingredients

    Makes 12 rolls.

    For the Dough:

    • 3½ cups (440g) bread flour or all-purpose flour
    • ½ cup (65g) ube halaya (purple yam jam) or ube powder + water
    • ¼ cup (50g) granulated sugar
    • 1 packet (2¼ tsp) instant yeast
    • 1 teaspoon salt
    • ¾ cup (180ml) warm milk (about 110°F)
    • ¼ cup (60ml) melted butter
    • 1 large egg
    • 1 teaspoon ube extract (optional, for deeper color)

    For the Filling and Topping:

    • 4 oz (115g) quick-melt cheese or mozzarella, cut into 12 small cubes
    • ½ cup (50g) breadcrumbs (for rolling)

    Step-by-Step Instructions

    Step 1: Make the Dough

    1. In a large bowl, combine flour, sugar, yeast, and salt.
    2. Add warm milk, melted butter, egg, ube halaya, and ube extract. Mix until a dough forms.
    3. Knead for 8-10 minutes until smooth and elastic. The dough should be purple and slightly sticky.

    Step 2: First Rise

    1. Place dough in a greased bowl. Cover and let rise in a warm spot for 1 hour, until doubled in size.

    Step 3: Shape and Fill

    1. Punch down dough. Divide into 12 equal pieces.
    2. Flatten each piece. Place a cheese cube in the center. Seal tightly.
    3. Roll each ball in breadcrumbs until coated.

    Step 4: Second Rise

    1. Arrange rolls on a parchment-lined baking sheet, seam-side down.
    2. Cover and let rise for another 30-45 minutes until puffy.

    Step 5: Bake

    1. Preheat oven to 350°F (175°C).
    2. Bake for 15-18 minutes until golden brown on top. The cheese might ooze—that’s a good thing.
    3. Serve warm. Pull apart. Watch the cheese stretch.

    Summary

    Prep Time: 25 minutes | Rise Time: 1.5 hours | Bake Time: 18 minutes | Total Time: ~2.5 hours

    Yield: 12 rolls

    Difficulty: Medium (needs patience for rising)

    Storage Notes

    Store in an airtight container at room temperature for up to 2 days. Reheat in a microwave for 10 seconds or in a 300°F oven for 5 minutes to bring back the softness and melty cheese. Freeze baked pandesal for up to 1 month. Thaw and reheat straight from frozen.

  • Blueberry Cheesecake (No Cracks, No Tears, No Drama)

    Blueberry Cheesecake (No Cracks, No Tears, No Drama)

    Cheesecake has a reputation for being fussy. Water baths. Cracks. Soggy crusts. Not this one. This recipe skips all the drama and delivers a perfectly creamy, dense, no-crack cheesecake every single time.

    And the blueberry topping? Sweet, jammy, and piled on thick. Swirl some into the batter, dump the rest on top, and watch it disappear. No fancy techniques. Just a perfect cheesecake.

    Ingredients

    Serves 8-10.

    For the Crust:

    • 1½ cups (150g) graham cracker crumbs (about 12 crackers)
    • ¼ cup (50g) granulated sugar
    • 6 tablespoons (85g) unsalted butter, melted

    For the Cheesecake Filling:

    • 32 oz (900g) cream cheese, softened (full-fat, room temp)
    • 1 cup (200g) granulated sugar
    • 3 large eggs, room temperature
    • 1 cup (240g) sour cream, room temperature
    • 1 tablespoon vanilla extract

    For the Blueberry Topping:

    • 2 cups (300g) fresh or frozen blueberries
    • ¼ cup (50g) granulated sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon cornstarch mixed with 1 tablespoon water

    Step-by-Step Instructions

    Step 1: Make the Crust

    1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
    2. Mix crumbs, sugar, and butter. Press firmly into the bottom and slightly up the sides.
    3. Bake for 10 minutes. Cool slightly.

    Step 2: Make the Filling

    1. Beat cream cheese and sugar until smooth. No lumps allowed.
    2. Add eggs one at a time, mixing just until combined.
    3. Mix in sour cream and vanilla. Do not overmix—that’s how you get cracks.

    Step 3: Bake (No Water Bath!)

    1. Pour filling over crust. Smooth the top.
    2. Bake at 350°F for 10 minutes, then lower to 325°F (160°C) for 45-50 minutes.
    3. Cheesecake is done when edges are set but the center still jiggles slightly.
    4. Turn off oven, crack the door open, and let it cool inside for 1 hour.

    Step 4: Make the Blueberry Topping

    1. Simmer blueberries, sugar, and lemon juice in a saucepan for 5 minutes.
    2. Add cornstarch slurry and cook until thickened, about 1 minute. Cool completely.

    Step 5: Assemble and Chill

    1. Spoon half the blueberry topping over the cooled cheesecake. Swirl gently with a knife.
    2. Refrigerate for at least 6 hours (overnight is best).
    3. Top with remaining blueberries before serving.

    Summary

    Prep Time: 25 minutes | Bake Time: 60 minutes | Cool/Chill: 7+ hours | Total Time: ~9 hours

    Yield: 8-10 slices

    Difficulty: Easy (patience required)

    Storage Notes

    Cheesecake loves the fridge. Store covered for up to 5 days. It actually gets better after day 2. Freeze slices (without topping) for up to 3 months—wrap individually in plastic then foil. Thaw overnight in the fridge. Add fresh blueberry topping after thawing.

  • Perfect Lemon Bars (Tart, Sweet, and Completely Addictive)

    Perfect Lemon Bars (Tart, Sweet, and Completely Addictive)

    Most lemon bars are liars. Either the filling is rubbery or the crust is cardboard. Not these. The crust is tender, buttery, and holds its shape. The filling? Pure sunshine—silky, tangy, and just sweet enough to make you go back for another.

    They’re simple enough for a Tuesday night and fancy enough for a baby shower. Plus, they travel well, freeze beautifully, and vanish from plates in record time. You’ve been warned.

    Ingredients

    Serves 16 squares.

    For the Crust:

    • 1 cup (225g) unsalted butter, softened
    • ½ cup (100g) granulated sugar
    • 2 cups (250g) all-purpose flour
    • ¼ teaspoon salt

    For the Lemon Filling:

    • 2 cups (400g) granulated sugar
    • 4 large eggs
    • 1 cup (240ml) fresh lemon juice (about 4-6 lemons)
    • ½ cup (65g) all-purpose flour
    • Zest from 2 lemons
    • Powdered sugar, for dusting

    Step-by-Step Instructions

    Step 1: Make the Crust

    1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper.
    2. Beat butter and sugar until creamy. Mix in flour and salt until crumbly.
    3. Press firmly into the bottom of the pan. Bake for 18-20 minutes until lightly golden.

    Step 2: Make the Filling

    1. While crust bakes, whisk sugar, eggs, lemon juice, flour, and lemon zest together until smooth.
    2. No lumps. No streaks. Just yellow deliciousness.

    Step 3: Bake the Bars

    1. Pour filling over hot crust (yes, hot—it helps them stick together).
    2. Bake for 18-22 minutes. The filling should be set around the edges but still slightly jiggly in the center.

    Step 4: Cool and Dust

    1. Let cool completely at room temperature, then refrigerate for at least 2 hours.
    2. Dust generously with powdered sugar right before cutting. Use a hot knife for clean slices.

    Summary

    Prep Time: 15 minutes | Bake Time: 40 minutes | Chill Time: 2 hours | Total Time: ~3 hours

    Yield: 16 lemon bars

    Difficulty: Easy

    Storage Notes

    Store lemon bars in the fridge for up to 5 days. They actually taste better cold. For longer storage, freeze them in a single layer (without powdered sugar) for up to 3 months. Dust with powdered sugar after thawing. Do not leave them out on the counter—the filling gets weird and sticky.

  • Asiago Cheese Bagels (Chewy, Cheesy, Better Than the Bakery)

    Asiago Cheese Bagels (Chewy, Cheesy, Better Than the Bakery)

    Asiago bagels are the perfect marriage of chewy bagel and sharp, nutty cheese. Boiled then baked for that signature crust. Better than any coffee shop bagel. Make a batch. Freeze the rest. Breakfast solved.

    Ingredients

    Makes 8 bagels.

    For the Dough:

    • 4 cups (500g) bread flour (or all-purpose)
    • 2¼ tsp (1 packet) instant yeast
    • 1½ tsp salt
    • 1 tbsp sugar or barley malt syrup
    • 1¼ cups (300ml) warm water (110°F / 45°C)

    For the Boil:

    • 8 cups water
    • 2 tbsp sugar or honey

    For the Topping:

    • 1 cup shredded Asiago cheese (divided)
    • 1 egg white + 1 tbsp water (egg wash)

    Step-by-Step Instructions

    Step 1: Make Dough

    1. Whisk flour, yeast, salt, and sugar. Add warm water. Mix into a shaggy dough.
    2. Knead 8-10 minutes until smooth and elastic. Cover and rise 1-2 hours until doubled.

    Step 2: Shape

    1. Punch down dough. Divide into 8 pieces (about 100g each).
    2. Roll each into a ball. Poke a hole through the center with your thumb. Gently stretch into a 2-inch hole.

    Step 3: Second Rise

    1. Place bagels on a parchment-lined baking sheet. Cover and rest 20-30 minutes until slightly puffy.

    Step 4: Boil

    1. Preheat oven to 425°F (220°C). Bring water and sugar to a gentle boil.
    2. Boil bagels 1 minute per side. Remove with a slotted spoon.

    Step 5: Top & Bake

    1. Place boiled bagels on a parchment-lined or cornmeal-dusted baking sheet.
    2. Brush with egg wash. Sprinkle generously with shredded Asiago (press gently to adhere).
    3. Bake 18-22 minutes until deep golden brown and cheese is bubbly.

    Step 6: Serve

    1. Cool on a wire rack. Slice, toast, schmear with cream cheese. Bakery status achieved.

    Summary

    Prep Time: 20 min + rises | Cook Time: 20 min | Total: 40 min + rises

    Yield: 8 bagels | Difficulty: Medium

    Storage Notes

    Counter (cut bagels): 2 days. Freezer: 3 months. Slice before freezing. Toast frozen bagels directly — no thawing needed. Never refrigerate (stales faster).

  • Apple Fritter Bread (All the Flavor, None of the Frying)

    Apple Fritter Bread (All the Flavor, None of the Frying)

    Apple fritter bread has all the flavor of the donut shop classic — without the deep fryer. Soft, cinnamon-swirled bread packed with fresh apples. Topped with a sweet vanilla glaze. Breakfast or dessert? Both. Make two loaves.

    Ingredients

    Makes 1 loaf.

    For the Bread:

    • 1½ cups (190g) all-purpose flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 tsp cinnamon
    • ½ cup (115g) unsalted butter, softened
    • ¾ cup (150g) granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • ½ cup (120ml) sour cream or Greek yogurt
    • 2 medium apples (Granny Smith or Honeycrisp), peeled and diced

    For the Cinnamon Swirl:

    • ⅓ cup (65g) brown sugar
    • 1 tbsp cinnamon

    For the Glaze:

    • ½ cup (60g) powdered sugar
    • 1-2 tbsp milk or apple cider
    • ¼ tsp vanilla extract

    Step-by-Step Instructions

    Step 1: Preheat & Prep

    1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment.

    Step 2: Mix Dry & Wet

    1. Whisk flour, baking powder, baking soda, salt, and cinnamon.
    2. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Mix in sour cream. Gradually add dry ingredients. Fold in diced apples.

    Step 3: Layer & Swirl

    1. Mix brown sugar and cinnamon for the swirl.
    2. Layer half the batter in the pan. Sprinkle with half the cinnamon sugar. Repeat with remaining batter and cinnamon sugar. Swirl with a knife.

    Step 4: Bake

    1. Bake 50-60 minutes until a toothpick comes out clean. Cool 15 minutes in pan, then transfer to a wire rack.

    Step 5: Glaze & Serve

    1. Whisk powdered sugar, milk, and vanilla. Drizzle over warm bread. Slice. Devour.

    Summary

    Prep Time: 15 min | Bake Time: 60 min | Total: 1 hour 15 min

    Yield: 1 loaf | Difficulty: Easy

    Storage Notes

    Counter (airtight): 4 days. Freezer: 3 months (un-glazed). Thaw and glaze before serving. This bread actually tastes even better on day two — flavors deepen overnight.

  • Tiropita (Flaky, Cheesy, Greek Phyllo Pie)

    Tiropita (Flaky, Cheesy, Greek Phyllo Pie)

    Tiropita is Greece’s answer to “what’s for snack?” Buttery, crispy phyllo wrapped around a creamy, tangy feta filling. Baked until golden. Perfect for breakfast, lunch, or anytime you need cheese. Make extra. They vanish fast.

    Ingredients

    Makes 12 triangles.

    • 1 package (16 oz / 450g) phyllo dough, thawed
    • ½ cup (115g) unsalted butter, melted (or olive oil)

    For the Filling:

    • 8 oz (225g) feta cheese, crumbled
    • 8 oz (225g) ricotta cheese (or cottage cheese)
    • 1 large egg
    • 1 tbsp fresh dill or parsley, chopped (optional)
    • ¼ tsp black pepper

    Step-by-Step Instructions

    Step 1: Preheat & Prep

    1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
    2. Thaw phyllo according to package directions. Keep covered with a damp towel while working (prevents drying).

    Step 2: Make Filling

    1. In a bowl, mix feta, ricotta, egg, dill, and pepper until combined.

    Step 3: Assemble Triangles

    1. Place one phyllo sheet on a work surface. Brush lightly with melted butter. Top with a second sheet. Brush again.
    2. Cut into 3 long strips (about 4 inches wide). Place 1 tablespoon of filling at the bottom corner of each strip.
    3. Fold corner over filling to form a triangle. Continue folding (like a flag) until the entire strip is folded. Brush top with butter.
    4. Repeat with remaining phyllo and filling.

    Step 4: Bake

    1. Place triangles on baking sheet. Bake 20-25 minutes until golden brown and crispy.

    Step 5: Serve

    1. Cool 5 minutes. Serve warm or at room temperature. Watch them disappear.

    Summary

    Prep Time: 20 min | Bake Time: 25 min | Total: 45 min

    Yield: 12 triangles | Difficulty: Medium

    Storage Notes

    Fridge: 4 days. Reheat in oven or air fryer at 350°F for 5-7 minutes (crispy returns). Freeze unbaked triangles: 3 months. Bake from frozen (add 5-7 minutes). Never microwave — phyllo gets sad and floppy.

  • Homemade Calzones (Pizza’s Portable, Pockets Full of Goodness)

    Homemade Calzones (Pizza’s Portable, Pockets Full of Goodness)

    Calzones are pizza’s cooler cousin. Same great toppings. Same cheesy goodness. Folded into a portable pocket. No slice necessary. Dip in marinara. Eat with your hands. Pizza night just leveled up.

    Ingredients

    Makes 4 calzones.

    • 1 lb (450g) pizza dough (store-bought or homemade), room temperature
    • 1 cup ricotta cheese
    • 1½ cups shredded mozzarella cheese, divided
    • ½ cup grated Parmesan cheese
    • ½ cup ricotta salata or provolone (optional)
    • ½ cup pepperoni slices (or cooked sausage, mushrooms, bell peppers)
    • ½ cup marinara sauce (plus more for dipping)
    • 1 egg, beaten (for egg wash)
    • 1 tsp Italian seasoning
    • Cornmeal or flour for dusting

    Step-by-Step Instructions

    Step 1: Preheat & Prep

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or dust with cornmeal.

    Step 2: Divide & Roll

    1. Divide dough into 4 equal pieces. Roll each into a 6-8 inch circle (about ¼ inch thick).

    Step 3: Assemble

    1. On one half of each dough circle, layer: ricotta, mozzarella, Parmesan, pepperoni, and a spoonful of marinara. Leave a ½-inch border.
    2. Sprinkle with Italian seasoning.

    Step 4: Fold & Seal

    1. Fold empty half over the filling. Press edges firmly to seal. Crimp with a fork or fold edge over itself. Cut a small slit on top for steam.

    Step 5: Egg Wash & Bake

    1. Brush calzones with beaten egg. Bake 15-20 minutes until golden brown and puffed.

    Step 6: Serve

    1. Cool 5 minutes. Serve warm with extra marinara for dipping. Pizza night, pocket-sized.

    Summary

    Prep Time: 15 min | Bake Time: 20 min | Total: 35 min

    Yield: 4 calzones | Difficulty: Easy

    Storage Notes

    Fridge: 4 days. Freezer: 3 months (baked or unbaked). Reheat in oven or air fryer at 375°F for 8-10 minutes. Never microwave — dough gets chewy. Great for meal prep — assemble and refrigerate unbaked.