I have been on the hunt for recipes that use sourdough discard. This stuff is so good! I refuse to “discard” it. It should be called “leftover sourdough starter that you can make delicious food with”…okay, I guess that name would be too long ;).
I’ve made pancakes and delicious crispy crackers to use some discard, but I think these are by far my favorite…YUM!!! My grandsons Seth and Kory love waffles. They would rather have waffles than pancakes any day. I can’t wait to make these delectable gems for them:)!
These waffles are so light and crispy. They are so easy to make too!!
1 cup flour (120 grams)
1/3 cup rolled oats (27 grams)
1 Tbsp. baking powder
1 Tbsp. coconut sugar (or granulated sugar)
1/2 tsp. salt
3 large eggs, beaten
1 cup sourdough starter discard (240 grams)
8 Tbsp. melted butter
1/2 cup whole milk (120 grams)
Preheat waffle iron.
Whisk the flour, rolled oats, baking powder, sugar and salt together in a large bowl.
Mix the eggs, sourdough starter, melted butter and milk together in a measuring cup (or bowl).
Add milk mixture to the flour mixture and whisk together until just combined. Batter will be thick.
Scoop the batter into the heated waffle iron.
Cook for 4-5 minutes or until your beeper or light goes off.
Repeat until the batter is all used up. This recipe made 4 large waffles with my waffle iron.
Serve waffle with whatever toppings you desire:). Enjoy!!
I hope you make these mouthwatering waffles and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures!
I have been making cheesecake for over 30 years. It’s one my son David’s favorite desserts. I have always put lemon juice and zest in my cheesecakes. On my visits to see him when he lived in California, I would pick lemons from his neighbor’s yard (with permission, of course!). Until I started using fresh lemons I would use bottled lemon juice. That is a last resort now!
When my husband brought home a bag of limes last week, I thought I would make a cheesecake swapping out the lemon for lime. Let me tell you, this tastes so good. The lime really brightens up and enhances the cream cheese, just like lemons:)! If you don’t already have a favorite cheesecake recipe, all you have to do is make this, and your problem will be solved! You’re welcome:)!!
Feel free to use lemons in place of the limes. Both are equally delicious!!
Graham Cracker Crust Ingredients:
9 graham crackers (one sleeve) finely crushed
6 tablespoons unsalted butter, melted (85 grams)
1/4 cup granulated sugar (50 grams)
1/4 teaspoon cinnamon
Pinch of sea salt
Preheat oven to 325° F. Wrap 8″-9″ springform pan with heavy aluminum foil and set aside.
Place graham crackers in a food processor (you can also do this in a plastic bag and a rolling pin). Pulse until crackers are finely ground.
Transfer to a bowl and add melted butter, sugar, cinnamon and salt. Stir until it comes together and resembles course sand.
Press crumb mixture into the bottom and about an inch up the side of the pan. I like to use a measuring cup to help with this process. Place pan with crust mixture in the oven and bake for 15 minutes, then remove and allow to slightly cool.
Ingredients for lime cheesecake:
5- 8oz. blocks cream cheese (1130 grams), softened to room temperature
1 1/2 cups granulated sugar (300 grams)
1/2 cup sour cream (110 grams), room temperature
5 large eggs, room temperature
1/2 cup lime juice (120 grams) -about 6 small limes
Zest of two small limes (about 2 teaspoons)
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
Instructions for cheesecake:
Zest 2 limes and place in a small bowl until ready to use.
Juice enough limes to get 1/2 cup of juice. Set aside.
Place softened cream cheese and sugar in a large mixing bowl. Using the whisk attachment, mix on medium/high speed until smooth and creamy (about 3 minutes). Scrape sides and whisk when needed. This is a very important step to ensure your cheesecake is silky smooth (yummmm!).
Add eggs one at time, mixing after each addition.
Add sour cream, lime juice, vanilla extract and salt to cream cheese mixture. Remove whisk attachment and replace with paddle. Mix added ingredients until well combined. You don’t want to whip too much air into the batter. That could cause your cheesecake to crack in the baking process.
Fold lime zest into the batter with a rubber spatula. Making sure to scrape the bottom of the mixing bowl and distribute evenly.
Place springform pan in a large roasting pan. Place in oven and pour enough boiling water to come one inch up the side (be careful not to burn yourself in this process!).
Turn the oven temperature down to 300° F. and bake for one and a half hours. Cake will be slightly jiggly in the center. Turn oven off and leave cheesecake in the oven for another hour (prop oven door open with a wooden spoon).
After an hour, remove cheesecake from the oven and finish cooling on a rack (about 2 hours). Leave springform on the pan.
After the cheesecake has completely cooled. Cover and refrigerate overnight.
Remove from refrigerator when ready to serve. Run a small spatula around the sides of the pan to make sure it doesn’t stick to the springform.
Garnish with sweetened whipped cream*, lime zest and lime wedges (optional). Enjoy!!
*Whip one cup heavy whipping cream, 1 teaspoon pure vanilla extract and 2 tablespoons confectioners’ sugar until it is the consistency for piping swirls on your cheesecake (or you can spoon it on, but piping swirls makes me feel fancy…wink wink).
This is sure to please any cheesecake lover out there. It might even make a believer out of non-loving cheesecake people (is there even such a thing?!!).
I hope you make this creamy and delicious cheesecake, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures!
My goal this year is to post my tried and true recipes and this recipe is at the top of my list. I started my food blog back in June of 2019 and I’m not quite sure how I haven’t posted this amazing (it really is!) chocolate chip recipe.
I would like to talk a little bit about using a scale to measure your ingredients.
I made this purchase a few years ago, and I have to say it is one of the best kitchen gadget investments….just saying.
Please trust me on this! The consistency in the outcome of your baked goods will be so noticeable that you will wonder how you ever survived without one. Yes, it is that good!! I use mine for both dry and wet ingredients. This thing is a deal changer!
Next, I would like to talk about the quality of the ingredients you put into your homemade confections. When choosing an extract, be sure to buy pure and not imitation. It is going to make a huge difference in the overall taste of your product!
When I first started baking chocolate chip cookies, like most people my age, I used the recipe on the back of the Nestle Tollhouse bag. There was no Google or food bloggers and according to Wikipedia, the Food Network launched it’s first live broadcast on November 23rd, 1993.
It was over forty years ago when I first started making these very popular confections. They always came out pretty tasty, but they weren’t consistent. I mean, they tasted really good, but sometimes they were flat and crunchy, and sometimes they were puffy and chewy. It took me a while to figure out that dough needed to be refrigerated.
Fast forward to around 8 years ago. After Christmas, when I opened the last tin of cookies, I gave our grandson Seth a chocolate chip cookie (this was his favorite). He ate the cookie and innocently said, “I just like fresh cookies Mimi”. My heart sank just a little bit. He wasn’t saying he didn’t like my cookies, he just likes them “fresh”. I thought to myself, “I can do this”. I have been making “fresh” chocolate chip cookies ever since.
A few years ago I found this chocolate chip recipe by Sally McKenney @sallysbakeblog. I had to get Seth’s approval for this new recipe I had come across. Sure, I thought they were delicious but I wasn’t sure how well they would be received by my sweet grandson (did I mention he doesn’t like change?). As he ate the “new” chocolate chip cookie, he immediately gave me two thumbs up…YES!!! I was very excited! Thanks Sally!
I have been making these at least once a week (sometimes more) ever since. I make double batches and keep some frozen cookie dough in the freezer at all times. The dough can be baked in it’s frozen state at 350°F until golden brown. This takes around 15 minutes.
Since we have been quarantined, we leave frozen scooped cookie dough on our grandchildren’s doorstep, and their parents can bake it off whenever they would like:).
2 cups all-purpose flour (250 grams)
1/2 teaspoon fine salt
1 teaspoon baking soda
2 teaspoons cornstarch*
12 tablespoons unsalted butter (170 grams), room temperature
3/4 cup dark brown sugar (150 grams)
1/4 cup granulated sugar (50 grams)
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 bag semi-sweet chocolate chips (340 grams)
Line 2 baking sheets with silicone pads or parchment paper.
In a large bowl, whisk together the flour, salt, baking soda and cornstarch and set aside. *The cornstarch makes the cookies so chewy!
Cream butter for 1 minute in a mixing bowl with paddle attachment (you can also use a handheld mixer). Add brown and granulated sugars and cream for 2 more minutes.
Add egg and vanilla and mix until combined. Scrape sides of bowl and paddle as needed.
Add flour mixture and mix until combined. Add chocolate chips and mix until chips are incorporated.
Using a medium size scoop, Scoop onto cookie sheets and refrigerate for at least two hours. This recipe will make 24 cookies. My husband is usually in charge of this step. He is very precise and the cookies always come out very uniform in shape and size:). Thanks Babe!
Remove dough from the refrigerator and cook at 350°F for 11-13 minutes. Cookies will be golden brown. Remove cookies from the oven and allow to cool on the baking sheet for a couple of minutes. Transfer to a cooling rack. Eat when warm, or “fresh”, with a tall glass of milk.
You can freeze the scooped dough on a baking sheet. Once the dough is frozen, transfer to an airtight container or Ziploc freezer bags. The frozen dough can be kept in the freezer to enjoy whenever you want a sweet treat.
I think making homemade bread is very gratifying. I used to make bread in my bread maker…a LOT! I mean, like once a week, a lot:).
I started making bread in my Dutch oven at the beginning of this year. This no knead rustic bread is the easiest bread to make, and so delicious! Check out my post on this amazing bread Herb No Knead Dutch Oven Bread.
This brings me to this post on sourdough bread. I have been seeing so many posts on Instagram and YouTube videos about sourdough starters and bread. I knew it was something I wanted to make. Remember when I said I wanted to challenge myself in my baking this year? Well, sourdough bread, challenge accepted!
A few weeks ago my daughter asked me if I would like some sourdough starter. Her friend had some discard that she wanted to share with me. Thank you Emily Davis for sharing:).
I did my homework on sourdough starters. I was really getting all up in my head about feeding and discarding. I couldn’t believe I was “afraid” of this fermenting beast! I mean, making bread is supposed to be fun, right?!
After I received my starter I immediately put it in the refrigerator. There it sat for about a week. Every time I opened the refrigerator, there he was (I named him Van Dough), staring back at me. Taunting me. Mocking me. “It’s just fermenting yeast” I told myself. It’s like the fear I used to have about anything “yeast”.
I removed that starter from the refrigerator, and carefully followed the instructions that came with it. Discard all but 25 grams and then add 50 grams of all-purpose flour and 50 grams of water. There, that wasn’t so bad, was it? Nope!
I feed Van with King Arthur all-purpose flour and water that is filtered from my refrigerator. The first time I discarded and fed my starter, I left it on the counter and it more than doubled in size within a couple of hours. I use the rubber band technique to keep track of this process.
It was time to make my first loaf of sourdough bread.
1/2 cup sourdough starter (120 grams)
1 cup lukewarm water (240 grams) between 98°-105° F
2 tablespoons extra virgin olive oil (27 grams)
2 3/4 cups bread flour (377 grams)
1 1/2 teaspoons fine sea salt
Cooking spray or olive oil to grease bowl
Making the dough:
Make sure your starter is active by dropping a teaspoonful into a glass of water. If it floats, it’s ready to use. Not all bakers swear by this method, but it works for me.
In a large bowl mix your starter, water, and olive oil together.
Add the flour and salt and mix together by hand.
Form a ball of dough with your hand that cleans the bottom of the bowl.
Place the dough in a greased bowl and allow it to ferment. Cover with cling wrap and put it in a warm place for 12-18 hours. I like to make my dough the night before and let it proof overnight. This is called bulk fermentation (as explained by King Arthur Flour). Bulk fermentation (also called the first rise or primary fermentation) is one of the most important steps of yeast bread baking. It begins right when mixing ends and lasts until the dough is divided and preshaped. The name signifies exactly what it is: the step when the dough is fermenting in a large, single mass. Thanks King Arthur Flour!
Remove the dough from the bowl and place it on the counter (lightly flour the surface if needed) and fold the dough over itself.
On a flourless surface, shape the dough into a ball by pushing the dough against the surface, pulling it towards you to make it round and smooth.
Place the dough in a proofing basket that has been generously dusted with flour. The dough seams should be facing you with the smooth side down.
Cover proofing basket with a tea towel or cloth cover.
Proof the dough for roughly 2 -2 ½ hours or until the bread has risen to almost double in size. Once the dough is well risen and feels almost lighter and not as heavy, it’s time to bake it off.
Place Dutch oven (with lid on) in cold oven. Preheat your oven to 450°F.
Gently turn the dough out onto a lightly floured parchment paper. If needed, you can carefully make it round again by pushing the seams underneath.
Score the bread on top with a sharp knife or scoring tool. You can get fancy with this (in time I will), but I just make a single score. This allows the steam to escape so your bread doesn’t burst while baking.
Turn down the oven to 400°F and gently place your bread into the preheated Dutch oven (be very careful!).
Bake for 30 minutes with the lid on. After 30 minutes remove the lid. The bread will have started to puff up and will be a light golden color.
Continue to bake for 20-30 minutes until your loaf is a dark golden brown. The smell that will be wafting through your house will be heavenly!
Cool the bread completely before cutting. Enjoy!!
I really hope you make this recipe. If you do, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures and hear some feedback!
When I was a little girl, my mom would buy Thomas’® English muffins. They weren’t something she bought all the time, so when they were in house, it was a treat.
I would always toast mine, and I would slather one side of my muffin with peanut butter and the other side with jelly. I loved the way the peanut butter would nestle down into the famous “nooks and crannies”.
Fast forward to the present. I still love English muffins. I still like to toast them, and instead of peanut butter, I slather them with butter and jelly (homemade strawberry is the best!). You won’t want or need to toast these amazing muffins. Eating them fresh and warm is the way to go!
My youngest grandson Emerson loves English muffins and strawberry jam, so I thought it would be fun to make him some!
In large bowl whisk flour, yeast and salt. Set aside.
In a saucepan warm the milk, water and butter on low heat just until the butter melts. It should not be real hot!!
Pour almost all of the milk mixture into the flour mixture and stir with a wooden spoon. If the dough is too dry, add the remaining milk. The dough should be a little sticky and you should be able to form a shaggy ball.
Cover the bowl with plastic wrap and place in a warm area. The dough will sit for 12-18 hours (I usually start the dough the night before making them). This is the fermentation period and the reason you don’t have to knead the bread. This also gives the muffins all those “nooks and crannies”.
Place the dough on a floured surface.
Sprinkle a little flour on top. Cover with a linen towel and let rest for 10 minutes.
Roll the dough to about 3/4″ thick. Make sure to keep your rolling pin and work surface floured so the dough doesn’t stick. The dough is a little sticky.
Using a 3″ round cutter, make 6-7 circles. Place a couple of inches apart on a baking sheet lined with parchment and dusted with corn meal (you can use flour if you don’t have corn meal). Cover with a towel and allow to rest for 45 minutes.
After 45 minutes the muffins will be a little puffy.
Heat a large non-stick pan over medium-medium/low heat. Gently place 3 muffins in the pan (being careful not to deflate them). Cover with a lid (this helps to steam them), and cook for 7-8 minutes. Remove the lid and turn the muffins over. Cook for another 3-4 minutes. The sides will be soft, but not sticky. Place on a cooling rack to cool.
I like to fork split my muffins.
Place on a plate and cover with a generous amount of butter and homemade strawberry jam. YUM!!!
I hope you make these delicious English muffins and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures:).
During this time of being quarantined I am having a lot fun experimenting with new recipes, and tweaking old ones. I was given some sourdough starter about a month ago, and let me tell you, this stuff is a baker’s dream! I was contemplating starting my own from scratch. Searching videos and tutorials, and seeing all the Instagram posts and stories was quite frankly a bit overwhelming (to say the least!!).
When I was seeing how much of the starter needs to be discarded, I searched for recipes and ideas for using the discard, rather than throwing it away (gasp!). If you know me than you know I do not like to waste food. I grew up in a large family, and my mother always made leftovers, and I always made leftovers when my children were growing up. I like to get a bit more creative these days with ways to reinvent leftovers.
I love seeing all the inventive and delicious ways to use leftovers. My Instagram foodies and bloggers are very inspiring…Thanks guys!!
On my quest to use my sourdough discard, I came across this sourdough pancake recipe. As I was reading the comments I immediately knew I had to make these!
I have always enjoyed going out to breakfast. I think I actually enjoy it more than going out to dinner! I posted my go to pancake recipe a couple of weeks ago. Although that recipe will stay in my recipe arsenal, but this sourdough recipe is right up there.
This recipe is inspired by Tastes of Lizzy T. Thank you so much for sharing this wonderful recipe!!
Enjoy my friends!!
2 cups all-purpose flour (250 grams)
2 teaspoons baking powder
2 tablespoons granulated sugar (25 grams)
1/2 teaspoon fine kosher salt
1 cup sourdough starter (240 grams)
1 1/2 cups milk (370 grams)
1 large egg, beaten
2 tablespoons canola or olive oil (28 grams)
Whisk flour, sugar, baking power, baking soda and salt in a large bowl.
Add sourdough discard, milk, beaten egg and oil. Mix until combined.
Spray griddle with cooking spray or coat with butter. Heat griddle on medium heat.
Pour batter by 1/4 cupful on heated grill. Cook until pancakes start to bubble. Flip and continue process until pancakes are cooked through (about a minute).
These pancakes are so light and fluffy! The hint of sourdough taste pairs well with pure maple syrup…YUMMM!!!
You can get creative with toppings and fillings for these gems! I think these would make the perfect birthday waffle, loaded with sprinkles and more sprinkles!!
I hope you make these delicacies, and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures:)!
I have always enjoyed coffee cake. There’s something comforting in sitting down with a nice hot cup of coffee (or tea), and a slice of mouthwatering blueberry coffee cake. The lemon juice and zest are a pleasant choice along with the plump blueberries . Don’t even get me started on the scrumptious streusel topping. That extra little crunch in every bite…oh dear! You need to make this! In these different and difficult times, this cake will be like a little “hug” (who couldn’t use one of those right about now?).
You could replace the blueberries with any fruit of your liking. Trust me, this coffee cake is delish:)!!
1 1/2 cups all-purpose flour (190 grams)
3/4 cup granulated sugar (150 grams)
4 tablespoons unsalted butter (57 grams), room temperature
Toss blueberries with a tablespoon of flour and set aside.
Zest one lemon. Squeeze 1 teaspoon of lemon juice and add it to 1/2 cup of milk. The milk will be added alternately with flour mixture.
Preheat oven to 350 degrees. Spray 8″ square pan with baking spray, set aside.
In a large bowl, cream butter and sugar on high speed for one minute. Scrape down sides of bowl and paddle. Add egg, lemon zest, and vanilla bean extract. Mix until fully combined.
In a separate bowl, combine flour, baking powder, and salt. Add to butter and sugar mixture alternating with milk. Beginning and ending with flour mixture. Mixing just until combined.
Fold blueberries into batter and spread in prepared pan.
Combine all topping ingredients in a small bowl. Mix until crumbly. Sprinkle over batter and bake for 40-45 minutes or until a toothpick comes out clean. Place pan on cooling rack and cool completely. Store any leftovers in an airtight container. Enjoy!!
I hope you make this, and if you do, please tag me @goodeatsbymimi. I would love to see your photos:)!
This is such an easy dessert, AND it can be made two ways. You can make it in trifle form, or rustic and beautiful on a plate. The choice is yours, but I promise you, either way, you will not be disappointed:)!
1 1/2 cups all-purpose flour (190 grams)
2 teaspoons baking powder
1/4 teaspoon fine kosher salt
2/3 cup granulated sugar (130 grams)
4 tablespoons unsalted butter, (57 grams) room temperature
1 large egg, room temperature
1 teaspoon vanilla bean extract
1/2 cup whole milk (120 grams), room temperature
1 cup whipping cream
1 tablespoon confectioners’ sugar
Preheat oven to 350° F. Prepare 8″ (or 9″) square pan with baking spray.
Whisk dry ingredients together in a medium bowl.
Cream butter and sugar on high speed for 2 minutes. Scrape sides of bowl and paddle. Add the egg and vanilla bean extract and mix well. Alternate the dry ingredients and the milk (beginning and ending with the dry ingredients). Mix just until combined. DO NOT OVERMIX!
Spread batter in prepared pan and bake for 20 minutes.
While cake is baking, whip heavy cream and confectioners’ sugar until soft peaks form. Refrigerate until you are ready to assemble your trifle (or shortcake).
Remove cake from oven when finished baking and place on cooling rack (in the pan), and cool completely.
Cut cake into 9 pieces. Split cake and cut into chunks. Place 1/2 of the cake chunks in the bottom of trifle glass. Top with some of the strawberries and a dollop of the whipped cream. Repeat again with cake, strawberries and whipped cream. Enjoy!
You can also make a strawberry shortcake dessert. Split cake and fill with a dollop of whipped cream and strawberries. Top with more cake, whipped cream and strawberries. Either way, this is a refreshing and comforting dessert.
I hope you make this delicious dessert. Please tag me on Instagram @goodeatsbymimi if you do. I would love to see your pictures!
When I was making my sister’s birthday cake last week I got a FaceTime call from my daughter. I look forward to any connection I can have with my children and grandchildren, especially during these strange and difficult times. My grandson (who is almost 6 years old) heard my mixer running. He immediately asked what I was making. I told him it was a birthday cake for Aunt Kathy. When I told him it was a “sprinkle” cake; he said he wanted to have a piece. Well, my heart was breaking because I knew that wasn’t going to happen. I told him I would make him some sprinkle cupcakes, and he was satisfied and very pleased with that compromise.
I took the ingredients out to come to room temperature just before lunch. I was very happy to be making cupcakes for my grandchildren (Seth, Kory, Emerson and Evie). Just typing their names puts a smile on my face. Our children and grandchildren all live within a mile of us, and this lockdown is so difficult. I understand the importance of social distancing, but this “new normal” feels anything but normal. This too shall pass:).
As I was taking the cupcakes out of the oven I received a FaceTime call from my daughter-in-love Melissa. She was pretty excited about the cupcakes too. My children and grandchildren are my biggest fans. They understand my passion for baking…they get me:)!
If you follow the instructions as written and use the proper ingredients (no substitutions), your cupcake will be moist and flavorful. This recipe is very similar to my vanilla cupcake recipe. Adding the sprinkles just adds to the fun!! Enjoy!
1 and 3/4 cups (200 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (115 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup (120 grams) full fat sour cream, room temperature
1/2 cup (123 grams) *buttermilk room temperature
1/3 cup Sprinkles
Preheat oven to 350 degrees. Line muffin tins with paper liners. This batter makes 16 medium cupcakes.
Sift flour, baking powder, baking soda, and salt into a bowl. Set aside.
In a large mixing bowl (or stand mixer with whisk attachment), cream the butter and sugar together on high speed until light and fluffy (about two minutes).
Mix in the eggs and vanilla extract. Mix until combined. Mix in the sour cream and mix until incorporated (about 30 seconds). Scrape down bowl and paddle as needed.
Add the flour mixture and mix just until flour is incorporated. With your mixer on low, slowly pour the buttermilk into the batter. Mix on low (or you can use a spatula at this point). Make sure to get any batter that isn’t completely mixed on the bottom of your mixing bowl. Add the sprinkles and gently fold into batter. Do not overmix!
Scoop into paper cups filling them 2/3 full. You can use a large ice cream scoop or two spoons, whichever you prefer. This recipe makes 16 medium size cupcakes.
Bake at 350 degrees for 17-20 minutes. All ovens are different, so begin checking for doneness at 17 minutes. If the toothpick has a few crumbs attached, remove from oven. The cupcakes will continue baking after they are removed from the oven. You don’t want to over bake them or you will end up with a dry cupcake!
Allow cupcakes to cool for 2 minutes in the cupcake tin then transfer to a cooling rack to cool completely before frosting.
I hope you make this recipe, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your photos:)!
*If you don’t have buttermilk (I never seem to have it when I come across a recipe that calls for it), you can make your own by adding 1/2 tablespoon white vinegar or lemon juice to your milk. Let it sit for 5 minutes. It will become thick as it sits.
Happy National Pretzel Day my friends! I hope you enjoy this delicious recipe inspired by the Food Network. These things are just so dang good! If you like Auntie Anne pretzels, you are going to love these! These are best when eaten fresh out of the oven.
Be sure to make the dipping sauce. These pretzels are delicious all by themselves, but the sauce just takes them to a whole new level.
My daughter made homemade beer cheese and she gave us some. I heated it for 10 seconds in the microwave and dipped one of the pretzels from my second batch today (this recipe makes 6 pretzels). It was soooo good! Thanks Baby Girl:)!
Soft Pretzel Ingredients:
1 cup milk warmed to 110° F (240 grams)
2 1/4 teaspoons active dry yeast (7 grams)
3 tablespoons light brown sugar (42 grams)
2 1/4 cups all-purpose flour (280 grams) plus more for kneading
2 tablespoons unsalted butter, cubed and softened (28 grams) -This is for the dough.
1 teaspoon fine kosher salt
1/3 cup baking soda (78 grams)
3 cups very hot tap water
2 tablespoons course salt
10 tablespoons unsalted butter, melted (140 grams)-This is for greasing baking sheet and dipping pretzels in after they are baked.
Instructions for Pretzels:
Place warm milk in a large bowl. Sprinkle yeast over top and let sit for 2 minutes.
Stir in 1 cup of the flour and the brown sugar with a wooden spoon.
Stir in the 2 tablespoons softened butter.
Add in the remaining flour and teaspoon of fine salt.
Stir into a sticky dough.
Turn onto a lightly floured surface and knead until smooth and a little tacky (for about 5 minutes and add a little more flour if needed).
Lightly grease the bottom and sides of the bowl you mixed the dough in. Shape dough into a ball and place in greased bowl. Cover with plastic wrap and place in a warm place for about and hour, or until the dough doubles in size.
While dough is raising; preheat oven to 450°F.
Melt 10 tablespoons of butter. This will be for brushing on the bottom of your baking sheet and dipping your pretzels in when they come out of the oven. I like to make brown butter, but it isn’t necessary.
After your dough has risen, press it down to deflate, then turn out onto a lightly floured surface.
Divide the dough into 6 even pieces (I like to use my kitchen scale for this. My pieces are around 100 grams each). You don’t need to be so precise, it’s just my preference:).
I like to let the dough rest for about 5 minutes. It helps the gluten relax and makes rolling and stretching them easier.
While the dough is relaxing, place the baking powder in a shallow bowl and add very warm tap water. You are going to gently dip your pretzels in this after you shape them and before you put them on the baking sheet.
Roll and stretch the dough with your hands to 30″. I measure and mark my counter with blue painters tape. This helps me have a guide in this process.
Hold the ends and slap on the counter as you stretch it. Fold over into a pretzel shape. Delicious Everything Pretzels . Gently dip into baking soda solution and place on baking sheet. Sprinkle with course salt and bake for 10-12 minutes until golden brown.
Remove pretzels from oven and dip in butter. Place on baking sheet topped with a cooling rack.
Cool slightly and enjoy while they are warm. That is when they taste best! Make dipping sauce and enjoy!
Ingredients for Dipping Sauce:
1/2 cup Dijon mustard
1/2 cup mayonnaise (you can also use whole fat Greek yogurt)
1/4 cup light brown sugar
1 teaspoon apple cider vinegar
Whisk all ingredients together in a medium bowl. Refrigerate any leftover dip. It will keep up to a week in the refrigerator.
If you like cinnamon pretzels, dip your pretzel in cinnamon sugar after removing from the oven and dipping in butter.
Enjoy! I hope you make these pretzels, and if you do please tag me on Instagram @goodeatsbymimi. I would love to see your pictures!