Hi everyone! Today is a special post- it’s actually my 100th recipe on the blog!
I’m going savory for number 100 with these soft pretzel twists, and they’re super easy to make actually. Let’s just have a real moment here, where we all admit to ourselves that soft pretzels are one of God’s gifts to earth. Like what self-respecting carb-lover does NOT like soft pretzels?
It’s actually one of the easier bread types to make because it only has to rise once, which means there’s less chance to screw it up basically. It does, however, have the odd step of boiling the dough before baking it, but that’s what gives it that pillowy texture we all love.
Here’s the idea; you make the dough, give it a bit to rise, until it doubles in size and looks about like this:
Then, divide your dough in half, in half again, and then into fourths. Roll into a rope, fold it in half and twist. Then tuck the ends into the loop so you end up with a twisted roll shape, like this:
Next, you’ll boil the dough twists in water mixed with baking soda for about 30 seconds. Place it on your baking sheet, brush on an egg wash, and sprinkle coarse salt and pepper over the tops:
Then bake ’em up! Here’s what they look like all pretty and golden:
Even if you haven’t been following Dough-eyed for too long, I hope you celebrate this 100th post with me, and bake up some pretzel twists. You can use them as slider buns, a twist on dinner rolls, or just with nacho cheese- the classic.
¼ cup baking soda (that’s right, a whole quarter cup!)
1 egg beaten with a little water
Coarse salt and pepper for topping
If you have a stand mixer, use the paddle attachment. If not, a hand mixer will work. In a large bowl, mix together warm water, brown sugar, yeast, and melted butter. Let stand for about five minutes.
In the meantime, mix together the salt, and 4 ½ cups flour
Add the flour mixture to the yeast mixture and combine until dough pulls away from the sides of the bowl. The dough shouldn’t be too sticky, so use more flour if needed.
Knead the dough on a flat surface for about five minutes, and form into a ball. Grease a medium bowl with a small amount of oil. Toss the dough in the bowl, flipping to coat the top. Loosely cover with plastic wrap, and let the dough rise for 30 minutes to an hour, or until it has doubled in size.
Preheat your oven to 425 degrees. In a large pot, bring two quarts (eight cups) of water to a boil. Add the baking soda to the boiling water quickly and be careful because it might splatter!
Prepare two sheet pans with a non-stick silpat sheet.
Divide your dough in half, then in half again. Then, each of those halves should be divided into four.
Roll each small section into a rope. Then fold it in half, and twist, and finally, fold the ends of the twisted rope into the loop on the top. This should create a twisted roll shape.
Use a slotted spoon to boil and remove about four pieces at time, for about 30 seconds each. You can put the boiled pieces directly onto your prepared sheet pan.
Then, brush the pieces with your beaten egg mixture and immediately top with salt and pepper. Bake for about twelve to fifteen minutes, until golden brown!
Today we’re talking about an easy step to cinnamon roll making that makes ’em next level. Because if you’re going to trouble yourself to make homemade cinnamon rolls, let’s make them the best ones ever. It’s chocolate chips, in case you hadn’t guessed.
I used mini chips, because I really wanted them to blend in with the classic cinnamon filling. It’s not overloaded with chips, but just enough to add that sweet note of chocolate.
Cinnamon rolls aren’t the easiest thing to make, especially at an altitude. If you’re up high someplace like me, the rising times and baking information should be perfect. If you are at sea-level, you’ll need more time for rising, and you should bake your rolls at a slightly higher temperature.
What I’ve found with bread recipes and rising dough is that you want to pay more attention to the dough itself than your given rising times. Sometimes if it’s humid in my house, the dough takes like, half the time to rise. So, here’s your reference for this recipe- on the first rise, you want the dough to double in size. On the second rise, you want the dough to rise around 1/3. And finally, your last rise should be fairly short, only about 1/4 size increase.
Working with yeast breads doesn’t have to be hard, and the results always make me feel like a champ. Make sure you’ve got fresh yeast, and be sure to use a thermometer- don’t just guess on the temperature to bloom your yeast. After that, it’s easy!
Mix together the yeast, warm water, and sugar. Let this sit for 5 minutes until the yeast has bloomed.
Meanwhile, in a small saucepan, heat together the whole milk, 1 cup of water, canola oil, and salt until about 120 degrees.
Pour the milk mixture into a stand mixture, or a large bowl. Add in 4 cups of flour to start, and beat together until combined.
Add in the yeast mixture, and beat together for several minutes. You will have a lumpy, very wet mixture at this point.
Add in another 1/2 cup of flour, and beat together. Continue slowly adding flour until dough leaves the sides of the bowl, and is no longer sticky.
Then, pull the dough out onto a floured surface and gently knead in a little more flour until it's smooth.
Place the dough into a lightly oiled bowl, and cover with plastic wrap. Let the dough rise for 50-55 minutes for the first round.
After the first rise, punch down the dough, and knead on a floured surface once or twice. Place the dough back in the bowl, cover, and let it rise again for about 40-45 minutes this time.
Meanwhile, mix the brown sugar and cinnamon together for the filling.
Preheat your oven to 375 degrees.
Roll out the dough into a large rectangle, and spread the filling butter evenly across the entire thing. Then sprinkle the brown sugar mixture over the top, and pat down into the dough. Sprinkle your mini chips across the dough.
Roll up the dough tightly, and slice into 15-18 rolls.
Place your rolls in a greased sheet pan, and let rise for another 15 minutes or so.
Bake for 30-35 minutes, or until rolls are golden brown.
For the frosting, mix everything together until smooth. Smear over each roll after cooling for about 15 minutes.
I’ve just had a really wonderful birthday, and one of the best things I got this year was a couple of new stunning bundt pans, like the one I used to make this fantastic pound cake. So, you can expect to see some pretty cakes coming up on the blog in the next few weeks!
Pound cake is perfection. It goes perfectly with any topping, in any trifle or parfait, or all alone. The term pound cake, as you probably know, comes from original recipes that used one pound of each ingredient. Today however, and particularly at a high altitude, this is not how we make it.
It’s a sturdy and yet soft cake, overall more dense than a normal birthday cake or sponge style cake. This means that it holds up well to cutting, decorating, and even stacking if you wanted to bake the batter in a normal cake pan.
This version has a light lemony flavor and a hint of almond in addition to the traditional vanilla. It’s a great recipe to add blueberries to, poppy seeds, or another flavoring before you bake as well.
I’ve actually had very little success at baking pound cake at my Denver altitude, and this recipe is adapted from the CU Boulder recipe in High Altitude Baking, 2nd Edition. Seriously, its the best pound cake ever, and it’s very easy. I’ve previously made many pound cakes that involved like 8 eggs and 10 cups of flour. This is MUCH more manageable.
Fresh baked bread is maybe the best thing you can do. Your whole house is going to smell AMAZING, I promise, and you can enjoy it with super yummy butters, like this garlic pesto version.
This is a high altitude recipe, so if you’re making this at sea level, you’ll want to decrease the liquid by about 1/4 cup, and let your dough rise for 15-20 minutes longer on each rise.
On another note, if you’ve ever tried to make bread at a high altitude, you’ve probably been unhappy with the results. In my case, I almost always ended up with a very dense, heavy, and overly chewy end product that was… not good basically. In high altitudes, the rising times are a huge factor, so pay close attention to each rise for your dough!
Eating bread thats still warm from the oven is one of the better things in life, and this recipe is an easy one. Bake bread today. Tomorrow. And everyday. (JK, that’s just a dream of mine).
I also made mine with a honey cinnamon butter, which is fantastic too!
Hi everyone! I’m back today with another high altitude post- this time we’re going over yeast breads.
Yeast breads have probably been my biggest struggle at a high altitude. I’ve tried to make tons of different recipes, and not only have I struggled with yeast issues that any altitude has, but my breads have almost always turned out super dense. On the whole, the experience always kind of sucked for me- after all that waiting for the several rises, just to have to an overly chewy end result is a bummer.
Basically, getting your yeast to bloom correctly is half the battle. Get yourself a thermometer, because it just can’t be done without one. I’ve read a ton of recipes that say you can get the right temperature just by feel, but why risk it really, it’s not like yeast is free people! Go by the temperature recommendation on your package of yeast above all else, but typically for active dry yeast, you’ll want your liquid to be between 100 and 110 degrees. Trust me, you’ll know when you have it right- your mixture will bubble and bloom up very visibly!
Now, on to the high altitude tips. When you’re above sea level, the most common problem is that you’re letting the dough over-proof, or over-rise. When you actually go to bake the bread, it will rise more in higher altitudes, and it will collapse, so to speak, and loose the light fluffiness because it’s gone past the rising point that we want.
That being said, you want to let your dough rise for less time than normal during each rise. Another way to look at it is that instead of letting the dough double in size, you’ll want it to rise to a bit less than double for the first two rounds of proofing, and even less than that for the final round. The dough will then continue to rise in the oven, and you’ll get that light, fluffy bread that you’re looking for.
You can even put your dough in the refrigerator for the first rise, and leave it overnight. By chilling the dough, you’ll slow down the rising process, which can help to avoid over-proofing your dough. Just be sure to give it some time to come back to room temperature before you move on to your next rise.
I’m sharing a great recipe for basic white bread today that works perfectly at a high altitude. If you are at sea level, simply go for a full rise each round, letting the dough double in size completely. At sea level, you may also need less flour to get the dough to pull away from the sides of your bowl, so be sure to add the additional flour slowly!
This is a great base bread recipe, and you can use to make dinner rolls, like I did, or you can even make a loaf of bread. You can also add different flavors if you’d like, and it’s a great way to start making bread from scratch!