Left: bagel (made yesterday by my husband)* and cream cheese, pretzels
Right: apple slices, cherry tomatoes, animal cookies
Bottom: sesame noodles, pepper cut as flowers, pickles
* We have a Sunday bagel and pizza routine that works well for us:
Once every couple of months, during the week, when there is time, I measure out dry ingredients for pizza and bagel dough, and store them in half-gallon Mason jars. These have labels with the instructions for adding wet ingredients and settings on the bread machines.
When he wakes up on Sunday morning (around 6 a.m.) my husband dumps the dry ingredients and adds the wet ingredients (just water and oil) and sets the bread maker to the dough cycle.
By the time he finishes his early Sunday activities (around 8 a.m.) the dough is ready. He heats the oven and sets a large pot of water to boil. While the water is heating, he forms the bagel dough into shapes and lets them rise. By the time the water boils, the shaped bagel dough has risen, and he's ready to start.
We are usually able to eat them before 9 a.m., with minimal mess or clean-up.