Soft Pretzels

Who doesn't love big, warm, soft pretzels?  They're so good and pretty easy to make too - just throw the ingredients together and let the stand mixer do the kneading.  Start to finish, less than 2 hours.

Items used to make this recipe:

(affiliate links)

• professional stand mixer https://amzn.to/32IH0k4

• half sheet pan https://amzn.to/2Ls3mKx

• silpat liner https://amzn.to/2WKDDlF

• spider skimmer https://amzn.to/2WjU9tM

• pretzel salt https://amzn.to/2WgtM81

• Herlocker’s dipping mustard https://amzn.to/2WK46zx

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Soft Pretzels

makes 6 pretzels

Printable Recipe

Ingredients

• 1 1/2 cups lukewarm water (105-115F).

• 1 1/8 teaspoon active dry yeast

• 2 tablespoons brown sugar

• 1 1/8 teaspoon fine salt

• 1 cup bread flour

• 3 cup all purpose flour

• 2 cups water

• 2 tablespoons baking soda

• 1 egg

• 1 tablespoon water

• pretzel salt

Directions

1. Make the yeast mixture by sprinkling the yeast over the water; stir to dissolve.

2. Pour yeast mixture into bowl of a stand mixer fitted with the dough hook.

3. Add the brown sugar, salt, and both flours; knead until dough is smooth and pulls away from the side of the bowl (add more flour, a little at a time, if needed). This should take about 5 minutes.

4. Cover dough and let rest for 30 minutes.

5. While the dough is rising, prepare the baking soda solution by combining the water and baking soda in a medium saucepan; heat just until you see small bubbles appear around the edge of the pan. Turn heat off and set aside until needed.

6. After the dough has risen, divide into 6 equal portions.

7. On a lightly oiled or floured surface, roll each portion of dough into a long rope about 1/2 inch thick; for into pretzel shape, gluing the ends down with a dab of water.

8. Dip both sides of each pretzel into the warm baking soda solution.

9. Use a paper towel to dab off excess water; place on silicone or parchment lined sheet pan.

10. Allow pretzels to rise a 2nd time, about 30 minutes, until they double in size. If your oven is off, now is the time to preheat it 450F.

11. Make egg wash by whisking together the egg and water; brush on risen pretzels and sprinkle with pretzel salt (kosher salt or flakes sea salt can also be used).

12. Bake in the center of the preheated oven for 10-15 minutes or until deep golden brown.

13. Allow pretzels to cool for a few minutes before removing them from the sheet pan to a cooling rack. Recipe makes 6.

Mini Pumpkin Spice Muffins

These mini pumpkin spice muffins are soft and moist with just the right amount of autumn flavor, but dipping them in melted butter and cinnamon sugar takes them over the top.

This is my "scratch" take on a popular 2-ingredient muffin technique that's been making the food blog rounds for a few years.  To make the batter in the traditional manner, you add a can of pumpkin puree to a box of dry cake mix.  By all means, feel free to do that if you like, but if you want to make a homemade version of the boxed cake mix, try this recipe.

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Use a #50 scoop to make all your mini muffins exactly the same size for professional results!

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Use a professional quality mini muffin pan too - no more burnt bottoms!!

Items used to make this recipe:

(affiliate links)

• #50 portion scoop https://amzn.to/3G44hdO

• my favorite mini muffin pan http://amzn.to/2yU8MbV

• buttermilk powder https://amzn.to/2A6nZJx

• dry milk powder https://amzn.to/3duD9qw

• baker’s joy https://amzn.to/3cmnZU3

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Mini Pumpkin Spice Muffins

Printable Recipe

Ingredients

Muffins:

• 2 1/3 cup all purpose flour

• 1/3 cup nonfat dry milk powder or buttermilk powder

• 1 tablespoon baking powder

• 3/4 teaspoon fine salt

• 1 1/2 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground allspice

• 1/2 cup shortening

• 15-ounce can 100% pumpkin puree

Topping:

• 4 tablespoons melted butter

• 1/2 cup granulated sugar

• 2 tablespoons ground cinnamon

Directions

For the muffins:

1. Place a rack in the center position of the oven and preheat to 375F.

2. Spray mini muffin pan with baking spray; set aside.

3. In the bowl of a stand mixer, whisk together the flour, milk powder, baking powder, salt, sugar, cinnamon, cloves, and allspice.

4. Add the shortening and use the flat paddle or BeaterBlade attachment to mix until the shortening is no longer visible.

5. Add the pumpkin puree and beat just until all the ingredients are fully incorporated.

6. Use a #50 scoop to portion half of the batter into prepared mini muffin pan.

7. Bake muffins for 12-15 minutes; cool completely.

For the topping:

1. In a small bowl, combine sugar and cinnamon.

2. Just before serving, dip the top of each mini muffin in melted butter, followed by the cinnamon sugar. Recipes makes 48 mini muffins.