bread machine Archives - The Recipe Rebel Mon, 11 Apr 2022 20:03:42 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 https://www.thereciperebel.com/wp-content/uploads/2021/11/cropped-pwa-32x32.png bread machine Archives - The Recipe Rebel 32 32 Cinnamon Roll Pretzel Bites https://www.thereciperebel.com/cinnamon-roll-pretzel-bites/ https://www.thereciperebel.com/cinnamon-roll-pretzel-bites/#comments Tue, 23 Jun 2015 08:00:51 +0000 https://www.thereciperebel.com/?p=2768 Soft pretzels meet cinnamon rolls! Soft, chewy pretzel dough rolled in cinnamon sugar, baked and covered in a thin glaze…

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Soft pretzels meet cinnamon rolls! Soft, chewy pretzel dough rolled in cinnamon sugar, baked and covered in a thin glaze – pretzel perfection!

soft pretzel bites on a white plate coated in cinnamon sugar and drizzled with glaze

I want you to know I try to refrain from overusing exclamation marks.

But pretzels and cinnamon rolls get me a little bit excited.

I’d been thinking of a few different ways I want to use my favorite homemade soft pretzel dough, and – obviously – this is the one I start with.

I am a serious soft pretzel addict (aren’t you?!). Though I insisted I didn’t like crunchy pretzels until someone made me cookies with pretzels in them. Now I totally get what all the hype is about!

Are you a sweet pretzel person or a salty pretzel person? I always go for the caramel sauce at the mall, but partly because I don’t like cheese sauce, or mustard, or ranch, or any of those other things they probably offer.

In other news, I think I need to start eating more food that isn’t brown.

But the day I made these was such a gray, rainy day…. and I’d been dreaming of making some pretzel bites like this for so long…. And I couldn’t resist.

You understand, right?

I promise I’m going to have more light and no-bake recipes coming for Swimsuit Season. But even Swimsuit Season has its share of cold, gray, rainy days (at least where I am!), and you just might find yourself longing for something warm, and chewy, and cinnamony, and glaze-drizzly.

Or you can just keep them in your back pocket until the cool fall weather hits and dig them out when you get the urge.

Metaphorically speaking, I mean. You wouldn’t actually stuff your pockets full of pretzels, would you?

white bowl filled with cinnamon sugar coated pretzel bites drizzled with glaze

Find bread machine instructions here.

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Cinnamon Roll Pretzel Bites

Cinnamon Roll Pretzel Bites: Soft pretzels meet cinnamon rolls! Soft, chewy pretzel dough rolled in cinnamon sugar, baked and covered in a thin glaze – pretzel perfection! www.thereciperebel.com
Course Bread and Baked Goods, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 9 minutes
Total Time 34 minutes
Servings 40 pretzel bites
Calories 89cal

Ingredients

  • 1 1/4 cups warm water
  • 1 1/2 tsp instant yeast original recipe uses active dry, so a swap should be fine
  • 3 tbsp + 1 cup brown sugar divided
  • 3 cups all-purpose flour
  • 2 liters of water for boiling
  • 1/2 cup baking soda
  • 2 tsp cinnamon
  • 1/2 cup melted butter 1 stick

Glaze:

  • 1 tbsp butter softened (not melted!)
  • 1/2 cup powdered icing sugar
  • 1 tsp vanilla

Instructions

  • In the bowl of a stand mixer (you can likely knead by hand if that’s what you’re used to – I just like how the stand mixer makes it quick and easy), add water, yeast and 3 tablespoons brown sugar and whisk to combine. Let sit 5 minutes to ensure the yeast is activated (it should become slightly frothy).
  • Add flour and mix with a dough hook until the dough is smooth (see the picture below). Cover with plastic wrap and let rise in a warm place for 1-1.5 hours until doubled in size (see picture below).
  • Line two rimmed baking sheets with tin foil and spray with non-stick spray. Set aside. Preheat oven to 400 degrees F.
  • In a large pot, combine water and baking soda and bring to a boil. While your water is heating, roll dough into 1” balls (makes about 3.5-4 dozen).
  • Combine the 1 cup brown sugar and 2 tsp cinnamon in a medium bowl and set aside. Place melted ½ cup butter in a small bowl and set aside.
  • Drop balls into the boiling water 6-8 at a time and boil for 15-30 seconds. Remove with a slotted spoon and place in the melted butter. Move from the melted butter to the cinnamon and sugar mixture.
  • Place coated dough balls onto the prepared baking sheets and bake at 400 degrees F for 8-9 minutes, stirring once half way, until slightly firm on the outside. If needed, break one open to ensure the pretzels are cooked all the way through.
  • For the glaze, combine 1 tbsp butter, powdered icing sugar and vanilla with a whisk in a small bowl. Drizzle over pretzel bites. Serve warm.

Notes

*I tried baking them without boiling, but they are not quite the same. They are still great, and if you really want to skip a step you likely could, but they won’t have the same awesome pretzel texture as one that is first boiled.
*My original pretzel recipe uses a bread machine: if you’re looking for those instructions, find them linked above in the post.

Nutrition

Calories: 89cal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 438mg | Potassium: 20mg | Sugar: 7g | Vitamin A: 80IU | Calcium: 10mg | Iron: 0.5mg

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Pretzel Crust Pizza https://www.thereciperebel.com/pretzel-crust-pizza/ https://www.thereciperebel.com/pretzel-crust-pizza/#comments Wed, 05 Nov 2014 10:44:53 +0000 https://www.thereciperebel.com/?p=1328 You guys, I made pizza on a pretzel crust. And I totally wish it was my idea, but I actually…

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You guys, I made pizza on a pretzel crust.

cast iron skillet with pretzel crust pepperoni pizza on white background

And I totally wish it was my idea, but I actually saw the idea on a Little Caesars commercial. I was instantly jealous that it wasn’t my brain that came up with that idea, since I’m totally and completely obsessed with soft pretzels.

Regardless, I knew I was going to make it and I knew it was going to be soon.

So I whipped up a batch of homemade pretzel dough in the stand mixer and let it rise a bit. I knew I wanted plain old pepperoni and tomato sauce.

The sweetness of the tomato sauce and the spiciness of the pepperoni with the buttery, salty crust? So unreal.

overhead image of pretzel crust pizza in cast iron skillet

So I let my dough rise about 45 minutes (you could totally leave it longer), and preheated my oven with my cast iron pan in it.

Now, this was the first time I’ve cooked in real cast iron. I just got my skillet for my birthday (thanks mom!) and it seemed like the right thing to do. If you don’t have a cast iron skillet, a regular pizza pan would work just fine, it just might not get quite as crispy on the bottom.

Once my oven was up to temperature, I stuffed my whole recipe of pretzel dough into the pan (carefully! That baby is hot).

There was a part of me that was saying, “this is too much dough, Ashley. You need to take some and make regular pretzels with it.” But the part of me that is extremely lazy won, and — even though making the actual pretzels isn’t that much extra work — I stuffed it all in.

And it rose. Quite a bit.

But it was still incredible tasty, and this way you have an excuse to eat soft pretzels for supper. If you’d like a little less pretzel and a little more pizza, you can always take ⅓ to ½ of the dough and make regular pretzels or pretzel bites with them — they also freeze and reheat well in the oven!

pretzel crust pizza in cast iron with one pizza cut out
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Pretzel Crust Pizza

Salty, chewy pretzel dough is topped with spicy pepperoni and melty cheese — pizza doesn’t get any better than this!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 slices
Calories 205cal

Ingredients

  • 1 recipe soft pretzel dough
  • 1 cup pizza sauce
  • 1 1/2 cups shredded cheese
  • 12-15 slices pepperoni
  • Additional melted salted butter and sesame seeds if desired

Instructions

  • Prepare pretzel dough up to the point of rolling out the pretzels.
  • Brush your skillet with ½ tsp oil and set it in the oven while it preheats to 425 degrees F.
  • Roll out a circle of pretzel dough to fit your skillet*. Bake pretzel crust for 5 minutes without toppings.
  • Spread pretzel crust with sauce, cheese and pepperoni. Bake another 10 minutes until crust is golden and toppings are warmed through.
  • Brush the crust with additional melted, salted butter and sprinkle with sesame seeds if desired

Notes

*I used a 12″ cast iron skillet and the whole recipe of pretzel dough. My crust was quite thick, but it was awesome! You don’t want your crust too thin, but if you’re using a smaller skillet or you want it a little thinner, set some dough aside and make some individual pretzels or pretzel bites according to the original recipe. They freeze wonderfully after they’re baked and can be reheated in a 400 degree oven for 5 minutes.

Nutrition

Calories: 205cal | Carbohydrates: 25g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 698mg | Potassium: 125mg | Fiber: 1g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 2.1mg | Calcium: 110mg | Iron: 1.8mg

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Homemade Soft Pretzels https://www.thereciperebel.com/homemade-soft-pretzels/ https://www.thereciperebel.com/homemade-soft-pretzels/#comments Thu, 31 Jul 2014 15:38:08 +0000 https://www.thereciperebel.com/?p=927 My sisters know exactly where this is coming from. It’s a bit of an obsession I have. An obsession I…

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My sisters know exactly where this is coming from.

It’s a bit of an obsession I have. An obsession I indulge in…. exactly never.

Not because I don’t want to, or I have killer willpower, but because I have no choice.

soft pretzel bites on baking sheet with full soft pretzels in the background

We used to have a soft pretzel shop in the mall we usually shop in, and every time I was there I’d buy a salted pretzel with warm caramel sauce. The combination is one of the most incredible I’ve ever put in my mouth. Please tell me you’ve had a pretzel with caramel sauce.

But then the shop shut down, which was okay for a while, because there is a Wetzel’s Pretzels in the movie theatre just across the street from said mall.

Except 2 years and 2 months ago, we had a beautiful baby girl. And you can guess how many movies I’ve been to in the last 2 years.

Your guess is as good as mine, as I can’t even remember. One?

Would you believe I didn’t even order my pretzel.

So, when we were traveling to Florida on holidays this summer, we had a layover in the Chicago airport. There was a shop selling pretzels and caramel sauce.

soft pretzels piled on white towel

So I thought to myself, since we’d just had lunch, “I’ll swing by and pick one up just before we board.”

Except that they boarded the airport one whole hour before take-off, because it was overbooked and I guess they wanted to figure out how many people they could squeeze on.

“That’s fine,” I told myself, “I’ll get one on our flight back when we stop at Chicago again.”

The day before we left to come back my sisters revealed to me that our layover was actually in Toronto on the way back, and not Chicago. There were not soft pretzels in Toronto. They were a little worried about how I was going to take the news.

So I knew when I got home that I had to make soft pretzels. I’ve had recipes pinned to my Breads and Muffins board for a long time now, but I was always intimidated.

There was no stopping me this time.

soft pretzels and soft pretzel bites on dark sheet pan

And you know what? They’re not actually hard! In fact, they’re totally easy, and they’re incredible, and they taste just like the soft pretzels from the mall. And my favourite part: the dough is made in the bread machine!

I’m sure you could easily make the dough in a stand mixer, as it’s only 4 simple ingredients, but the bread machine takes so much of the work and guessing out. The dough comes out soft and a little sticky, but you want it that way. If you add too much flour, the pretzels will be difficult to roll.

I divided the dough in half (the recipe was said to make 8 pretzels), and made 4 medium pretzels and 26 pretzel bites. They both baked in the same time and are both amazingly delicious.

And please serve them salted with caramel sauce. You won’t regret it.

*Stand Mixer/By Hand Instructions

Since making this bread machine recipe, I’ve also tried it in the stand mixer. To make in a stand mixer (or knead by hand): use warm water and combine with yeast and brown sugar in the bowl of a stand mixer. Let sit 5 minutes until slightly frothy. Add the flour and knead (with a stand mixer or by hand) until smooth, 3-5 minutes. Cover with a towel or plastic wrap and let rise 1-1.5 hours until doubled. Proceed with the recipe.

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Homemade Soft Pretzels

Buttery, salty, chewy pretzels just like at the mall! These are incredible fresh from the oven.
Course Bread and Baked Goods
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 medium pretzels or about 50 pretzel bites
Calories 215cal

Ingredients

  • 1 1/4 cups water
  • 3 cups all-purpose flour
  • 3 tbsp brown sugar
  • 1 1/2 tsp instant yeast original recipe uses active dry, so a swap would be fine
  • 2 liters of water for boiling
  • 1/2 cup baking soda
  • 2-3 tbsp melted butter
  • salt for sprinkling

Instructions

  • Add water, flour, sugar and yeast to bread machine in order listed. Turn on the dough cycle. Check dough after 5 minutes to see if an additional tbsp of water or flour is needed for dough to come together.
  • Preheat oven to 425 degrees F.
  • When dough cycle is finished, remove from bread machine. Divide into 8 pieces to make medium-sized pretzels, or tear off and roll small pieces into balls for pretzel bites.
  • In a large pot, bring water and baking soda to a boil. Boil pretzels and pretzel bites for 15-30 seconds and remove with a slotted spoon onto paper towel.
  • Place onto greased baking sheets and bake for 8-12 minutes until golden brown.
  • Brush with melted butter and sprinkle with salt. Serve warm with caramel or other sauce, or enjoy plain!

Notes

If you are making the dough in your stand mixer, remember to leave about an hour for rise time before rolling the dough into shape. Cover and let rise in a warm place, just like you would with regular bread or bun dough.

Nutrition

Calories: 215cal | Carbohydrates: 40g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 2094mg | Potassium: 63mg | Fiber: 1g | Sugar: 4g | Vitamin A: 90IU | Calcium: 18mg | Iron: 2.2mg

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Buttery (Whole Wheat) Bread Machine Rolls https://www.thereciperebel.com/buttery-whole-wheat-bread-machine-rolls/ https://www.thereciperebel.com/buttery-whole-wheat-bread-machine-rolls/#comments Sun, 02 Mar 2014 01:25:53 +0000 https://www.thereciperebel.com/?p=131 These Bread Machine Rolls are soft, buttery rolls that are perfect every time! Use whole wheat or all-purpose flour, a…

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These Bread Machine Rolls are soft, buttery rolls that are perfect every time! Use whole wheat or all-purpose flour, a bread machine or a stand mixer!

*Stand mixer instructions are included down with the recipe.

whole wheat bread machine rolls in basket with white towel

How many jokes about buns is an appropriate number in one post? These are the softest buns I’ve ever had. Generally, I like my buns a little firmer (insert an acceptable number of groans and eye rolls here).

I’ve been making/attempting to make buns for what I feel has been quite some time. My first batch of buns was at least 5 years ago. And they were similar to dry baseballs.

I’ve come a long way since then. I had come a long way before I ever tried this recipe, but this recipe knocks everything else I’ve done out of the park. These buns are, dare I say it, PERFECT. Every. Single. Time. Maybe it’s my bread machine’s incredible patience, and my inability to match the bread machine’s dedication to kneading and creating the ideal environment for rising bread dough. Good bread dough needs time. Something that I can never seem to get enough of.

My mom always had the best buns. With this recipe, I feel like we’re almost on an equal playing field, except that I leave the hard labour to my trusty bread machine while she kneads hers by hand.

It’s not like I’ve never used my Kitchenaid and a dough hook, or even my own two hands, to make bread dough before. And it’s not like those buns didn’t turn out just fine, soft and delicious. But the bread machine just makes it so easy! (*Note, since I wrote this post, my bread machine has died and now I make this recipe every time in my stand mixer!)

I first tried this recipe 3 weeks ago, and since then I’ve made them 4 times. Four. Times.

I can’t get enough.

My only beef is that I wish I had a bigger bread machine so I could make more than 18 from one recipe. Though they are quick enough that you can easily whip up a batch every week. You really don’t want to try making a bigger batch of these at one time unless you have a massive bread machine — with one recipe the dough is always busting out of the top (quite literally) by the end of the dough cycle.

The first time I made these, I had some bread flour so I used that. The second, third and fourth time I used the ingredients listed below. I don’t like to buy special ingredients if I don’t have to, and bread flour isn’t something I use regularly. I did not notice a difference between batches. The recipe turns out just as well for me with 75% regular whole wheat flour, and who doesn’t like a little extra fiber and protein?

six whole wheat buns in basket lined with white and red towel

Here’s a little visual on how I roll my buns. First, pinch off a section of dough. Making a circle with your thumb and first finger to “grip” what will be the outside of your bun, “stuff” all the yucky uneven dough into what will be the “inside” of your bun. Continue “stuffing” until the outside of your ball is nice and smooth. Pinch the end shut and roll around in your hands to smooth out the little lump left behind. Don’t add flour unless it’s too sticky to work with.

four step by step images showing how to roll a bun

**STAND MIXER INSTRUCTIONS:

  • 1 cup warm milk
  • ¼ cup granulated sugar
  • 3 teaspoons instant yeast
  • 2 eggs
  • ½ cup butter, room temperature
  • ¾ teaspoon salt
  • 3 cups whole wheat flour (Or use all purpose)
  • 1 cup all purpose flour
  1. In the bowl of a stand mixer, add the warm milk, ¼ cup sugar and yeast. Let sit for 5-10 minutes until it starts to bubble.
  2. Add the butter, eggs, and salt and beat on low for a few minutes until the eggs are mixed in and the butter is broken up (a little chunky is okay!)
  3. In the stand mixer with the dough hook attachment, gradually add the flour until a smooth dough forms — it should pull away from the sides of the bowl but a little sticky is okay.
  4. Place dough ball in a large greased bowl, cover, place in a warm spot and let rise for 1 hour, then continue with the rolling, rising and baking.

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Buttery (Whole Wheat) Bread Machine Rolls

Light and fluffy whole-wheat buns made with help from the bread machine.
Course Bread and Baked Goods
Cuisine American
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 18 buns
Calories 170cal

Ingredients

  • 1 cup warm milk I put mine in the microwave for about 30-45 seconds
  • 1/2 cup butter room temperature
  • 1/4 cup granulated sugar
  • 2 eggs
  • 3/4 teaspoon salt
  • 3 cups whole wheat flour
  • 1 cup all purpose flour
  • 3 teaspoons instant yeast
  • 1/4-1/2 cup additional milk or water

Instructions

  • Place all ingredients in (in order given), in your bread machine. Start the Dough setting. Always check after 5 minutes to see if it needs more liquid or flour — you don’t want it too dry. Add the additional ¼ – ½ cup milk or water if the dough doesn’t seem to be coming together well. I always err on the side of it having a little extra moisture.
  • When cycle has finished, remove from the pan.
  • Shape pieces of dough into balls and place in a greased pan, leaving about an inch in between. (See photos above)
  • Cover and let rolls rise until doubled (about 30-45 minutes).
  • Preheat oven to 350 degrees F. Bake approximately 20 minutes or until they are a light golden brown. Remove from oven and let cool slightly. Serve warm or at room temperature.

Notes

If you are baking frozen buns, you will need to leave out to thaw completely and then rise. This will likely take about 12 hours.

Nutrition

Calories: 170cal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 156mg | Potassium: 123mg | Fiber: 2g | Sugar: 3g | Vitamin A: 205IU | Calcium: 28mg | Iron: 1.2mg

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