These knots were inspired by a pizzeria here in Phoenix that has sadly closed. Theirs were oh-so-dreamy — soft and pillowy with just enough garlic you wanted more, but not so much you needed to run to brush your teeth. I knew immediately I needed to re-create them at home.

Most garlic knots are made from pizza dough and just underwhelming.

I’m happy to say my recipe is anything but boring. These are the softest, fluffiest, tastiest restaurant-worthy garlic knots EVER. Best part? They’re easy enough for beginner bread bakers while impressive enough to share with family and friends. 

One bite and your friends and family will be utterly hooked.

They’re like little bread pillows covered in garlicky buttery perfection. Dangerously good. Seriously, don’t expect any leftovers!

Serve these Homemade Garlic Knot Rolls for Easter dinner or Thanksgiving alongside my favorite Cheesy Green Bean Casserole or my crowd-pleasing Sweet Potato Casserole, or with my Pot Pie Soup for a cozy night in.

Sprinkle of Science

How to Make Garlic Knot Rolls

The Sugar

Even though this dough isn’t sweet, a little sugar plays a crucial role! It helps activate the yeast, tenderize the dough, and creates a softer, more flavorful roll. Don’t skip the sugar! It’s essential for the dough’s structure and rise. Learn more about sugar’s role in baking here.

The Milk

For the best flavor and texture, use whole milk. I haven’t tested non-dairy milk. 

How to Shape Garlic Knots

Once the dough has risen, transfer to a clean work surface (no need to flour it). Use a bench scraper to divide into 15 equal pieces. You can use a digital scale to measure your mass of dough and divide by 15, or you can just eyeball it. 

Roll each piece into a ball, then into a 9-inch-long rope. Tie each rope into a knot, tucking the ends in, and place into the prepared pan. 

More Recipes You’ll Love:

• Copycat Olive Garden Breadsticks (even better than Olive Garden!)
• Bavarian-Style Pretzels
• Homemade Cornbread Recipe
• Buttermilk Biscuits

Photos by Joanie Simon.

Print

Garlic Knot Rolls

Garlic Knot Rolls are irresistibly pillowy-soft and fluffy, drenched in garlic butter, and finished with Parmesan cheese. The ultimate comfort food, everyone LOVES this recipe!

Course Appetizer, Dinner, Side Dish, Snack

Cuisine American

Prep Time 40 minutes minutes

Cook Time 18 minutes minutes

Inactive Time (proofing) 2 hours hours

Total Time 2 hours hours 58 minutes minutes

Servings 15 garlic knot rolls

Author Tessa Arias

Ingredients

For the dough:

• 4 tablespoons (57 grams) unsalted butter
• 1 1/4 cups (296 grams) whole milk
• 2 large eggs, lightly beaten
• 2 tablespoons (25 grams) granulated sugar
• 1 1/2 teaspoons fine salt
• 2 1/4 teaspoons (1 packet) instant yeast*
• 4 1/2 cups (572 grams) bread flour

For the garlic coating:

• 1 stick (113 grams) unsalted butter
• 6 cloves garlic, minced
• 1/3 cup fresh parsley, minced**
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon fine sea salt

For egg wash & finishing:

• 1 egg, lightly beaten
• Flaky sea salt, such as Maldon
• 1/3 cup Parmesan cheese, finely grated
• Marinara sauce, for serving, optional

Instructions

Prepare the dough:

• In a small saucepan over medium heat or in a microwave-safe bowl, heat the butter until melted. Add the milk and stir to combine. Remove from heat and let cool until lukewarm (100 to 110°F).
• In the bowl of a stand mixer, combine the milk mixture, two eggs, sugar, salt, and yeast. Add about half of the flour and stir with a wooden spoon until a rough, shaggy dough forms. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a cohesive dough begins to form. Increase to medium-high speed and knead for 7 to 8 minutes until a soft and smooth dough ball is formed.
• Lightly spray a large, clean bowl with cooking spray. Place the dough in the bowl, cover the bowl lightly with plastic wrap, and let rise at room temperature until doubled in size, about 90 minutes***.

Shape the knots:

• Spray a 9 by 13-inch light-colored metal baking pan with nonstick cooking spray.
• Punch down the risen dough and turn out onto a clean work surface. Use a bench scraper to divide into 15 equal pieces (about 70 grams each). Roll each piece into a ball, then into a 9-inch-long rope. Tie each rope into a knot, tucking the ends in, and place into the prepared pan. Repeat for all knots.
• Cover loosely and let rise until puffy and nearly doubled in size, about 45 minutes to 1 hour. The dough is ready when a light press with your finger leaves a small indentation.

Prepare the garlic coating:

• While the knots rise, make the garlic butter. In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook, stirring often, until fragrant, about 1 to 2 minutes. Stir in the parsley, garlic powder, and salt. Remove from heat.

Bake and finish:

• Preheat the oven to 400°F.
• Brush the risen knots gently with the beaten egg. Bake for about 18 minutes, or until golden brown.
• While still warm, brush generously with garlic butter mixture—it may seem like a lot, but let it soak into every crevice for maximum flavor. If you have any leftover garlic butter, give the knots another brush. Sprinkle with flaky sea salt and Parmesan cheese. Serve warm with marinara sauce, if desired.

Video

Notes

*Instant Yeast vs. Active Dry Yeast: If using active dry yeast instead of instant yeast, you can add it directly to the dough just like instant yeast, but expect the rise time to be about 20% longer.

**Using Dried Parsley? Substitute 1 tablespoon dried parsley for fresh.

***Rise Time Variations: Rise times will vary depending on your kitchen temperature and humidity levels. For a faster rise, place your covered dough in a warm draft-free location.

The post Garlic Knot Rolls appeared first on Handle the Heat.

These salty bites of goodness evoke nostalgic memories of wandering around the mall, pretzel in hand, without a care in the world.

And you know what? I think these Pretzel Bites taste even better than the mall version! 

Perfect for Game Day gatherings, potlocks, or Super Bowl spreads, this crowd-pleasing snack will disappear quickly!

Pair them with my creamy Beer Cheese Dip, a batch of drool-worthy Empanadas, and my decadent Ultimate Macaroni and Cheese, and you’ve got yourself the most delicious party ever.

Never worked with yeast before? Don’t worry, I promise it’s super easy! This recipe is perfect for yeast newbies, as there’s only one rise. Check out my foolproof tips just below. 

Sprinkle of Science

How to Make Soft Pretzel Bites

Instant Yeast vs. Active Dry Yeast

Can I Use a Lye Bath Instead? 

This recipe was formulated to be soft and chewy with a less deeply browned crust – reminiscent of a mall pretzel. If you prefer more of a Bavarian-style pretzel bite, try out my Pretzel Recipe, which uses a lye bath, and simply cut the dough into bite-sized pieces. 

Can I Knead These Pretzel Bites by Hand? 

This dough is quite heavy and dense, so a stand mixer makes much easier work of kneading. If you don’t have a stand mixer with a dough hook, you can also knead by hand – just note that it will require some upper body strength and some additional time. Learn more about kneading dough by hand here.

How to Serve Pretzel Bites

Serve these Pretzel Bites warm with a side of my Beer Cheese Dip, or serve with your favorite mustard or aioli. 

How to Store Pretzel Bites?

These Pretzel Bites are best served the day they’re baked. Store completely cooled leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for a few minutes to refresh, if desired.

Print

Soft Pretzel Bites

Soft Pretzel Bites are bites of heaven that are slightly crisp on the outside and chewy, soft, and fluffy on the inside. Reminiscent of those addictive mall pretzels, these bite-sized treats are the perfect snack for Game Day, and are even more delicious when served with Beer Cheese Dip or mustard!

Course Appetizer

Cuisine American

Prep Time 25 minutes minutes

Cook Time 55 minutes minutes

Inactive Time 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Servings 80 pretzel bites (approximately)

Author Tessa Arias

Ingredients

For the pretzel dough:

• 1 packet (2 1/4 teaspoons) instant yeast*
• 1 tablespoon light brown sugar
• 1 1/2 cups warm water (about 110°F)
• 1 tablespoon (14 grams) cooled melted butter or neutral oil
• 3/4 teaspoon fine salt
• 4 ¼ cups (540 grams) all-purpose flour

For the baking soda bath:

• 6 cups water
• ¼ cup baking soda

For the egg wash:

• 1 large egg
• 1 tablespoon water

For topping:

• Pretzel salt or coarse sea salt

Instructions

Make the dough:

• In the bowl of a stand mixer fitted with the dough hook, combine all of the dough ingredients. Mix on low speed until combined.
• Increase speed to medium and knead for 7 to 10 minutes until the dough is elastic and smooth and doesn’t stick to the sides of the bowl or your hands, adding a little more flour if needed.
• Place in a greased bowl, turning to coat. Cover tightly with plastic wrap and let rise until about doubled in size, about 1 hour.
• Preheat the oven to 400°F. Line two baking sheets with parchment paper. Spray with nonstick cooking spray.

Shape the pretzels:

• Remove the dough to a clean work surface. Divide into 12 equal pieces. Roll each piece against the counter or between your palms into about a 10-inch long log. Keep the remaining pieces covered. Avoid adding flour to the work surface.
• Using a bench cutter, cut 1 1/2-inch pieces from each log. Place on the two greased parchment-lined baking sheets.

Prepare the baking soda bath:

• Bring the water to a boil. Gradually add the baking soda to the boiling water, taking caution as it will bubble up more.
• Working in batches, boil the pretzel bites in the baking soda solution, starting with the ones you shaped first, for no more than thirty seconds, before gently removing with a slotted spoon back to the greased and lined baking sheets, spacing them out at least half an inch apart.
• In a small bowl, whisk together the egg and 1 tablespoon of water. Brush all boiled pretzel bites with egg wash then sprinkle with salt.

Bake the pretzels:

• Bake both trays at 400°F for about 12 to 15 minutes, alternating the trays halfway through the baking time for even baking, until golden brown to your preference.
• Let cool for 5 minutes before peeling away from the parchment paper.

Notes

Serve these Pretzel Bites warm with a side of my Beer Cheese Dip for the most delicious appetizer ever.

*If you don’t have instant (aka rapid rise) yeast, use active dry yeast instead in the same amount (1:1 ratio), but the dough will need 20% more time to rise. Add it right in with the other ingredients. Learn more about yeasts in my Active Dry Yeast vs. Instant Yeast article here.

This post was originally published in 2011 and has been updated with additional baking tips, recipe improvements, and new photos. Photos by Joanie Simon.

The post Soft Pretzel Bites appeared first on Handle the Heat.

Homemade Biscuits are a must for Thanksgiving and Friendsgiving celebrations. They pair beautifully with my crowd-pleasing Sweet Potato Casserole, delicious Cheesy Green Bean Casserole with Bacon, and my favorite Soft Pretzel Stuffing. With sides this good, who even needs turkey?!

But biscuits aren’t just for Thanksgiving—they’re wonderfully versatile and can be served sweet or savory. Whether they’re part of breakfast (think sausage & gravy!), a midday snack, or a fun dinner side, the possibilities are endless!

This biscuit recipe has become a reader favorite. Just take a look at one of the many glowing 5-star reviews: 

Serve these warm, homemade biscuits slathered with jam for breakfast, alongside a cozy dinner, or as the ultimate Christmas or Thanksgiving side dish. Your friends and family will adore them!

Sprinkle of Science

How to Make Perfect Buttermilk Biscuits

Butter or Shortening for Biscuits?

I’ve also done side-by-side testing with biscuits made with butter vs. shortening and found I much prefer the taste and texture when using only butter. However, biscuits made with shortening create a more traditional Southern-style texture. Feel free to use half cold shortening and half cold butter for the best of both worlds. 

How to Make Tall Buttermilk Biscuits

How to Laminate Biscuit Dough

1. Turn the dough out onto a floured surface and dust the dough with flour. I like to use a powdered sugar shaker to dust a little flour without using too much. Gently pat the dough out into a 1/2-inch thick rectangle using your hands (no rolling pin needed!). 

2. Fold the dough into thirds like a letter. Don’t worry if it’s not perfect. Be quick and gentle with the dough, and only use as much flour as necessary to prevent it from sticking. Adding too much flour will create dense, tough biscuits. 

3. Repeat this process two more times, rotating the dough 90 degrees before each fold. Use a bench scraper to easily move the dough. This process creates layers of butter similar to a croissant, so the biscuit bakes up tall and super flaky!

Baking Buttermilk Biscuits

Can I Double This Recipe? 

Sure – simply double all ingredients in the biscuit recipe below and follow the instructions. No modifications are needed to make about 16 to 20 biscuits. 

How to Store Biscuits?

Since Buttermilk Biscuits are best served the day they’re baked, use the make-ahead instructions just below to prep biscuits ahead of time. 

How to Make Biscuits Ahead of Time | How to Freeze Biscuits

To freeze before baking: Place the unbaked, shaped biscuits on a parchment-lined baking sheet and freeze until solid. Transfer to an airtight container and freeze for up to 2 months. Bake as directed in the recipe below, adding a few minutes to the baking time, or until golden brown. 

To freeze after baking: Freeze baked biscuits in an airtight container for 1-2 months. Simply thaw to room temp, then reheat in the microwave or the oven at 300°F until warmed through.

Print

Buttermilk Biscuits

How to Make Buttermilk Biscuits that are tall, flaky, tender, and perfectly buttery. These homemade biscuits are quick and easy to make, ready in just 30 minutes!

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 to 10 biscuits

Author Tessa Arias

Ingredients

• 2 cups (254 grams) all-purpose flour, plus more for dusting
• 2 teaspoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon fine salt
• 6 tablespoons (85 grams) very cold unsalted butter, cut into small cubes
• 1 cup (237 grams) buttermilk, chilled

Instructions

• In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal. You can also do this in a food processor. The faster you do this, the better, as you want the butter to remain cold. Stir in the buttermilk until just combined. DO NOT overmix. The dough will be sticky.
• Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out into a 1/2-inch thick rectangle. Fold the dough into thirds like a letter. Repeat this two more times, rotating the dough 90 degrees before each fold.
• Pat the dough out into a final 1-inch thickness. If at any point the dough becomes too warm, pop it in the fridge until it’s firmed up slightly.
• Use a sharp 2-inch round metal biscuit cutter to push straight down through the dough to cut out circles. Don't twist the biscuit cutter, as this seals the edges and prevents the biscuits from rising as nicely. If you don’t have a sharp cutter, use a knife and cut squares instead.
• Place the biscuits on a parchment-lined baking sheet, spacing 2 inches apart. Reform the scrap dough into 1-inch thickness, being sure to work with it as little as possible, before cutting out more circles.
• Freeze the uncooked biscuits while you preheat the oven to 450°F.
• Make-Ahead Instructions: At this point, the unbaked biscuits can be frozen and stored in an airtight container in the freezer until ready to bake. Bake straight from the freezer, adding a couple minutes to the baking time.
• Bake the biscuits until golden brown, about 12 to 15 minutes.* Biscuits are best served the day they're baked.

Video

Notes

Feel free to spice these biscuits up by adding fresh herbs, garlic, grated cheese, green onions, bacon, or whatever your heart desires to the dough!

*I prefer my biscuits to develop a golden crust, but some people prefer their biscuits to be paler and tender without a crisp crust, so adjust the baking time to suit your preferences.

This post was originally published in 2014 and recently updated with recipe changes and improvements and new photos. Photos by Joanie Simon.

The post Buttermilk Biscuits appeared first on Handle the Heat.

That’s probably because the casserole is basically dessert disguised as dinner. That’s something I can ALWAYS get on board with. I’m particularly fond of that buttery brown sugar pecan topping. However, I know many people and families prefer the marshmallow topping.

That’s why this is such a crowd-pleasing recipe. You can offer your Thanksgiving guests BOTH, so everyone is happy! You can even put the best of both worlds on your own plate if you can’t decide.

The casserole I grew up eating relied on canned yam puree, which does cut the oven time down, but it also cuts the flavor. Using fresh sweet potatoes is a total game-changer.

This casserole is the perfect side dish to please everyone at your Thanksgiving table. Add my delicious Apple & Sausage Stuffing, easy Cheesy Green Bean Casserole with Bacon, and buttery, soft Ultimate Dinner Rolls, and you’re all set for Turkey Day!

Sprinkle of Science

How to Make Sweet Potato Casserole

Sweet Potatoes vs. Yams

Although often labeled interchangeably in grocery stores, sweet potatoes and yams are different. We are using sweet potatoes in this recipe. The Spruce Eats has a terrific explanation of the differences between these two vegetables, so check that out if you’re interested!

What Type of Maple Syrup Should I Use?

Be sure to use real maple syrup, not maple-flavored syrup meant for pancakes. I know some real maple syrups can get pricey, so check out Trader Joe’s maple syrup – it’s good quality for a reasonable price.

What Type of Pan Should I Use for Sweet Potato Casserole?

How to Store Leftovers

Store any leftovers in an airtight container in the fridge for up to 5 days.

Print

Crowd Pleasing Sweet Potato Casserole

This crowd-pleasing sweet potato casserole has both a pecan topping and a marshmallow topping for the best of both worlds!

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 10 to 12 servings

Author Tessa Arias

Ingredients

For the casserole:

• 4 large sweet potatoes
• 1 cup milk
• 1/2 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon fine salt
• 1/8 teaspoon ground nutmeg

For the toppings:

• 1/4 cup (32 grams) all-purpose flour
• 3 tablespoons (44 grams) butter, at room temperature
• 1/2 cup (100 grams) brown sugar
• 1/2 cup (70 grams) pecans (or more, depending on preference), chopped
• 1 1/2 cups miniature marshmallows

Instructions

• Preheat the oven to 400°F. Pierce the potatoes all over with a fork and place on a foil or parchment-lined rimmed baking sheet. Bake until they are tender on the inside, about 45 minutes. Reduce oven temperature to 350°F. Let the potatoes cool slightly, then slice open and scoop the flesh into a large bowl, discarding the skins. Mash with a potato masher, being careful not to over-mash. Add the milk, maple syrup, eggs, vanilla, salt, and nutmeg and stir until just combined.
• In a small bowl, combine the flour and butter, cutting the butter into the flour with the back of a fork. Add the brown sugar and pecans and stir until combined.
• Spread the potato mixture into a 13 by 9-inch pan (or similarly sized baking dish). Sprinkle the pecan mixture in diagonal rows over the sweet potatoes, leaving a 1 1/2-inch gap between rows. Bake at 350°F until golden brown on top, about 30 minutes. Remove from oven and gently place the marshmallows between the rows of the pecan mixture. Bake for an additional 10 minutes, or until the marshmallows are just golden brown. Serve.

Video

This post was originally published in 2009 and has been updated with recipe improvements, additional tips, and new photos. Photos by Patty Kraikittikun-Phuong.

The post Crowd-Pleasing Sweet Potato Casserole appeared first on Handle the Heat.

Never have I been more excited to share a savory recipe here!

This stuffing does use Soft Pretzels, one of my favorite recipes we published on the site in the last few years, but the level of savory satisfaction this Soft Pretzel Thanksgiving Stuffing recipe provides is unparalleled.

In fact, I can’t even take credit for this recipe. It was developed by our food stylist, Brendan McCaskey, who helped to style those gorgeous soft pretzel photos.

I asked if he’d be available to help us shoot some Thanksgiving content. The next few words out of his mouth included, “Pretzel Stuffing” and I practically leapt out of my seat in food excitement. Yes… that happens more than it probably should.

To be honest, I’ve never been a big fan of stuffing. It wasn’t until recent years I realized that it was because I’ve only had the box stuff. The moment I had a bite of homemade stuffing that wasn’t too soggy, rubbery, dry, or bland, I was sold. And I felt mournful for all those Thanksgivings I had missed out on good stuffing.

Between delicious side dishes like this stuffing, my Cheesy Green Bean Casserole with Bacon, delicious Sweet Potato Casserole, and soft Ultimate Dinner Rolls, I don’t even need the turkey!

I really hope you’ll give this recipe a try for your celebrations this year. It’s SUCH a joy for me and the HTH team to see you guys use our recipes for the holidays. It’s like we get to celebrate with you!

Sprinkle of Science

How to Make Pretzel Stuffing

Pretzels for Pretzel Stuffing

I highly recommend using homemade soft pretzels or pretzel rolls for the best flavor and texture. You can also buy pre-made pretzel rolls from the store if needed.

How Far in Advance Can I Make the Pretzels?

• For best results, make the pretzels fresh. We then cube and toast the pretzels, which is actually better than simply stale bread. 
• A couple of days ahead will be fine, but bread that’s too stale will yield a more tough or rubbery stuffing texture. The same is true for pretzels.
• If you need to make or buy your pretzels further in advance, simply freeze them inside an airtight container or freezer bag, then defrost them before toasting.

What Vegetables Go in Stuffing? 

This stuffing recipe uses white onion (yellow onion works too), carrots, celery, and mushrooms. Don’t skip the mushrooms – I promise, they’re so delicious here! We’re also using fresh rosemary and fresh thyme. I recommend sticking with fresh herbs if possible, for the best flavor. 

Can I Make This Stuffing Recipe with Sausage?

Yes! I haven’t tested it specifically, but pretzel stuffing would taste absolutely delicious with some ground sausage. I think pork sage sausage would be perfect, but feel free to use what you prefer.

To add sausage, I would omit 2 tablespoons of the butter. Cook the sausage, remove with a slotted spoon, then add the butter to the pan and sauté the veggies as the recipe directs. Add the sausage back in when you toss all the ingredients together.

How to Prevent Soggy Stuffing

• Going through the extra step of toasting the cubed pretzels to dry them out further is one of the best things you can do for stuffing. This helps ensure the perfect texture – not too soggy, not too rubbery, with crisp bits on top and at the edges.
• Be sure not to underbake the stuffing which can also create a soggy texture.
• Lastly, don’t skip removing the foil for the last 15 minutes of baking!

Why is My Stuffing Dry?

• If you don’t use enough liquid and fat in the form of stock, melted butter, and an egg, then your stuffing will dry out quickly. Truly the secret is in lots of butter!
• Also, avoid overcooking your stuffing. This is easily done when you make the stuffing in advance and then heat it again for too long to serve later. See my advance prep tips below to assist with this.
• Covering the pretzel stuffing with foil for most of the cooking time as directed in the recipe will also prevent it from drying out.

How to Make Stuffing Ahead of Time

If you’re bringing stuffing to a friend or family member’s house, cook it as directed but just shave off about 5 minutes from the cooking time. Then when it’s almost time to serve, just pop it back in a 350°F oven to finish it off.

Once the wet and dry ingredients mix, the pretzel stuffing should hit the oven soon after. You can complete steps 1-3 in advance by drying out the pretzel cubes and letting them sit uncovered at room temperature, and sautéing the veggies and refrigerating them a day in advance. Then just proceed with step 4 the day you plan to serve. 

How to Store Stuffing Leftovers

Store leftover Pretzel Stuffing in an airtight container in the fridge for up to 4 days. Reheat, covered with foil, in a 300°F oven or in the microwave until warmed.

What to Make with Thanksgiving Leftovers?

Got too much leftover stuffing? Use it up in these Leftover Stuffing Muffins or pack all your yummy leftovers into my Thanksgiving Leftover Hand Pies. 

Print

Soft Pretzel Thanksgiving Stuffing

How to make the BEST stuffing ever – Soft Pretzel Thanksgiving Stuffing! This recipe is so easy to make and your friends and family will surely be coming back for seconds. You might have just found your new favorite Thanksgiving side dish recipe.

Course Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 to 8 servings

Ingredients

• 6 homemade pretzels or store-bought pretzel rolls, cut into 1/2” cubes (about 8 cups)*
• 1 1/2 sticks (170 grams) unsalted butter
• 1 cup diced white onion
• 1 cup thinly sliced carrots
• 1 cup diced celery
• 2 cups sliced mushrooms
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups low-sodium chicken or vegetable stock
• 1 tablespoon red wine vinegar
• 2 teaspoons Worcestershire
• 1 large egg, beaten

Instructions

• Preheat oven to 300°F. Place cubed pretzels on a large sheet pan. Toast in the oven for 20 minutes, tossing them halfway through, until dried out but not hard. Set aside to cool.
• Increase oven temperature to 350°F. Grease a 2-quart casserole pan or 9 by 13-inch pan with butter or non-stick spray.
• While the pretzels toast in the oven, heat a large sauté pan over medium heat and melt the butter. Add onions, celery, and carrots to butter and cook, stirring occasionally, until translucent, about 5 minutes. Add mushrooms and cook an additional 4 minutes. Add thyme, rosemary, salt, and pepper, and cook 1 more minute. Remove from heat and set aside.
• In a large bowl, mix the cooled, toasted pretzels cubes with cooked vegetables, tossing so the pretzels are coated in the butter. Gradually stir in chicken stock to mixture. Add red wine vinegar, Worcestershire, and egg, and mix.
• Pour stuffing into the greased casserole dish. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes. Remove from oven, let cool for 5 minutes before serving.

Notes

How to Make Stuffing Ahead of Time:

Cook it as directed but just shave off about 5 minutes from the cooking time. Then when it’s almost time to serve, just pop it back in a 350°F oven to finish it off.

Once the wet and dry ingredients mix, the stuffing should hit the oven soon after. You can complete steps 1-3 in advance by drying out the pretzel cubes and letting them sit uncovered at room temperature, and sautéing the veggies and refrigerating them a day in advance. Then just proceed with step 4 the day you plan to serve.

How to Store Stuffing Leftovers:

Store in an airtight container in the fridge for up to 4 days. Reheat, covered with foil, in a 300°F oven or in the microwave until warmed.

The post Soft Pretzel Thanksgiving Stuffing appeared first on Handle the Heat.

It’s officially one of the most delicious months of the year! Between November and December, I really can’t choose which has the best food.

Not just holiday food, but hearty, soul-warming soups like Pot Pie Soup, rich, decadent pies like Caramel Apple Streusel Pie, and cozy, flavorful cookies like Brown Butter Pumpkin Chocolate Chip Cookies. I love every minute of it.

Of course, November in the U.S. means Thanksgiving. This homemade Cheesy Green Bean Casserole with Bacon has become a staple Thanksgiving side dish for me.

This is a homemade casserole recipe using fresh ingredients. Skipping the canned ingredients really brightens and intensifies all the natural flavors and elevates the entire dish.

This green bean casserole is scrumptious, savory, creamy, crunchy, and magnificent. This classic holiday side dish is Thanksgiving perfection. Just check out Mary’s kind review below:

Your family and friends will look forward to this casserole for Thanksgiving, Friendsgiving, and Christmas for years to come!

Sprinkle of Science

How to Make the BEST Green Bean Casserole Recipe

The Fried Onions

While the rest of this Green Bean Casserole is homemade, I could not find any easy alternatives to the fried onion topping. But what would green bean casserole at Thanksgiving be without those crispy fried onions?! You should be able to find French’s brand crispy fried onions at your local supermarket, but you can otherwise grab them online here. 

Can You Use Frozen Green Beans For Green Bean Casserole?

Yes! Just thaw before using.

Can You Add Mushrooms to This Green Bean Casserole?

Yes! You can add in 3/4 pound of cleaned, sliced bella or button mushrooms. Add in with the onions and proceed with the recipe as written.

Can I Skip the Bacon?

If you need to make this recipe vegetarian, feel free to experiment with skipping the bacon and using a couple tablespoons of butter or a splash of oil to sauté the onions and garlic. You may need to melt an additional tablespoon of butter to make the roux.

Can I Use Heavy Cream Instead of Milk?

Sure, just note that you’ll get a richer, thicker, and creamier texture.

Can You Use Almond Milk in this Green Bean Casserole?

While I haven’t tried this myself, readers have reported success using unsweetened almond milk in this recipe. Just note that the final texture won’t be as rich and creamy.

Can You Double This Recipe?

Yes! Simply double all the ingredients and bake in two 9×13-inch baking pans.

Print

Cheesy Green Bean Casserole with Bacon

Cheesy Green Bean Casserole with Bacon is bursting with so many mouthwatering savory flavors, you'll never want to make regular green bean casserole again. Best of all, there's no canned condensed soup!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 to 8 servings

Author Tessa Arias

Ingredients

• 4 strips bacon, diced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons flour
• 1 cup whole milk*
• 2 tablespoons sour cream
• Freshly ground black pepper, to taste
• 1 pound green beans, ends trimmed and cut in half
• 1 cup shredded sharp cheddar cheese
• 1 cup French’s French Fried onions

Instructions

• Preheat the oven to 350°F.
• In a medium skillet set over medium heat, add the bacon. Cook, stirring often, until most of the fat has rendered and the bacon is beginning to crisp. Add the onions and cook until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute, stirring. Using a slotted spoon, remove the mixture to a paper towel-lined plate, leaving the bacon drippings behind.
• Sprinkle the flour over the bacon drippings and whisk to combine. Cook for 1 minute, whisking constantly. Gradually whisk in the milk, then add the sour cream and bacon mixture. Stir until the mixture has thickened to gravy consistency. Remove from heat and season with black pepper to taste.
• Bring a large pot of water to a boil and salt generously. Add the green beans and cook until tender but still crisp and green, about 5 minutes. Drain immediately then shock in a bowl of ice water to stop the cooking. Drain again and pat dry.
• In a large bowl, combine the bacon mixture with the green beans, tossing to coat. Spread evenly in a greased 9 by 13-inch baking pan.
• Make ahead: At this point, you can cover the pan and refrigerate the unbaked, untopped casserole for up to 2 days.
• When ready to bake, top with shredded cheese and fried onions. Bake for 30 minutes, or until golden brown.

Notes

*Milk alternatives: Feel free to use almond milk instead of whole milk, but note that it may take longer to thicken and the final texture won’t be as rich and creamy. You can alternatively use heavy cream, for a richer, thicker, and creamier texture.

You can also use frozen green beans – just thaw before using. I have not tried using canned green beans in this recipe. 

Feel free to add mushrooms, if desired! Add 3/4 pound cleaned and sliced bella or button mushrooms in with the onions and proceed with the recipe as written.

This post was originally published in 2014 and has been updated with new photos, recipe improvements, and additional baking tips. Photos by Patty Kraikittikun-Phuong.

The post Cheesy Green Bean Casserole with Bacon appeared first on Handle the Heat.

At first, the rolls weren’t fluffy enough. So we made a bunch of tweaks to get the texture to match the store-bought kind. Then they weren’t sweet enough. 15 batches later (yes, 15!), we finally nailed it.

It took over a year to get this copycat recipe perfected. Luckily, we didn’t mind testing these rolls so many times because they’re THAT good.

These Homemade Hawaiian Rolls are so versatile. They’re perfect as a side with dinner or as the main course (think ham and cheese sliders!). Take them as a side to a barbecue or cookout. Make little sandwiches with turkey and leftovers after Thanksgiving. Add as a side dish to your traditional Easter dinner. The options are endless!

And bonus: the scent that will waft through your house as these bake is utterly intoxicating.

These Hawaiian Rolls are so much better than the prepackaged versions. You’ll never want to buy store-bought again after trying these!

If working with yeast feels a little intimidating, don’t fret. I’ve included a ton of tips and tricks below so even newbie bread bakers can nail this recipe.

Sprinkle of Science

How to Make Homemade Hawaiian Bread Rolls

What Are Hawaiian Rolls?

You may have seen Hawaiian Rolls at your local supermarket – but these homemade versions are SO much better! Hawaiian Rolls are distinctly sweet and ridiculously soft and light, perfect for making delicious mini sandwiches, breakfast sandwiches, sliders, and more. Your kids will go crazy for these rolls, too!

Can I Make Homemade Hawaiian Rolls Without a Mixer?

Probably… but it won’t be easy! Your KitchenAid stand mixer does all the hard work in kneading these Homemade Hawaiian Rolls. By hand, it’s going to take a lot of elbow grease, a long time, and give your arms and hands a heck of a workout. Learn how to knead dough by hand here.

How To Make FLUFFY Hawaiian Rolls

Avoid adding too much extra flour to the dough

Since this dough is slightly sticky and enriched with milk, butter, and a lot of sugar, it takes quite a while to come together. These ingredients slow down gluten development. Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher bun instead of the light, fluffy bun we want.

How To Tell If You Have Over-Proofed Your Rolls

This can happen easily if your kitchen is very hot, or if you’re busy and forget to check on the rolls. If your rolls have over-proofed, they will likely deflate while egg washing, or look flat and deflated once baking. Over-proofed rolls may look a little sad, but they should still taste fine.

The Best Pan for Baking Rolls

• This is my favorite pan for baking Homemade Hawaiian slider rolls, but any light-colored metal pan will work just fine.
• Avoid dark-colored metal pans, as these can cause excessive browning and dry out the edges.
• If using a glass or ceramic baking pan, you may need to extend the baking time. Learn more about baking in Glass vs. Metal Pans here.

How Long Do Homemade Hawaiian Rolls Last?

These rolls will keep for 3 days in an airtight container, stored at room temperature. Don’t refrigerate, as it will dry them out faster. Refresh in a 300°F oven for 5 minutes, or pop in the microwave for 15-20 seconds, or until warm, before serving.

Can I Make Homemade Hawaiian Rolls Ahead of Time?

Enriched yeast doughs can have issues rising properly if made ahead. Instead, I recommend freezing the fully baked rolls as directed just below, as these rolls freeze beautifully.

How to Freeze Hawaiian Rolls

Once cooled, place rolls inside an airtight container and freeze for up to 3 months. To thaw, leave at room temperature for a few hours. Reheat in a 400°F oven for 5-10 minutes, or pop in the microwave for 15-20 seconds, until warmed through, if desired.

Print

Homemade Hawaiian Rolls

Hawaiian Rolls are light, fluffy, and utterly delicious – just like the store-bought version, but even better! Sweet, soft, squishy, and surprisingly easy to make, you’ll be baking these Hawaiian Rolls again and again.

Course Side Dish

Cuisine American

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 3 hours hours

Total Time 3 hours hours 55 minutes minutes

Servings 15 bread rolls

Author Tessa Arias

Ingredients

• ½ cup (116 grams) canned pineapple juice, at room temperature
• ½ cup (116 grams) whole milk, warmed, (100-110°F)
• 5 tablespoons (71 grams) unsalted butter, melted and slightly cooled to just warm (~85°F)
• 6 tablespoons (75 grams) granulated sugar
• 2 tablespoons (25 grams) light brown sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 ¼ teaspoons (1 packet) instant yeast¹
• 4 cups + 1 tablespoon (516 grams) – 4 1/4 cups (540 grams) bread flour², dependent on kitchen climate, see notes
• ¼ cup (32 grams) all-purpose flour
• 1 ½ teaspoons fine salt

For egg wash & finishing:

• 1 egg, lightly beaten
• 2 tablespoons water
• 1 tablespoon (14 grams) salted butter, melted

Instructions

• Combine the pineapple juice, milk, melted butter, sugars, 2 eggs, vanilla, and yeast in the bowl of a stand mixer. Add the all-purpose flour, plus 2 cups (286 grams) of the bread flour, and stir with a wooden spoon until the dough forms a rough, shaggy mass. Stir in the salt. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour JUST until the dough comes together. You may only need some of the flour, depending on your kitchen environment and brand of flour. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.
• Lightly grease or wet your hands and place the dough in a lightly greased medium-sized bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 ½ hours³.
• Spray a 9×13-inch metal baking pan with cooking spray. Gently deflate the dough. Use a bench scraper or knife to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan.
• In a small bowl, combine the remaining egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 1 hour**.
• Meanwhile, preheat the oven to 375°F.
• Bake the rolls for 20 minutes, or until golden brown. Brush with melted butter. Serve warm. Store leftovers in an airtight container for up to 3 days.

Video

Notes

1. If you don’t have or can’t find instant yeast, you can easily use active dry yeast instead. Add it right in with the dry ingredients like instant yeast, just know the dough will take about 20% more time to rise. Or, to speed up that rise time slightly, simply combine it with the warm milk called for in the recipe and allow it to proof for 5 minutes before adding into the bowl with the other ingredients.

2. The more humid your location, the stickier your dough will be. If your kitchen is about 65% humidity or higher, use the higher range of bread flour (4 1/2 cups, or 540 grams). Reduce the bread flour if your kitchen is less than 65% humidity. Begin with the lower range listed in the recipe (4 cups + 1 tablespoon, or 516 grams) and add additional flour by the tablespoon (8 grams) as needed.

3. Rise time may vary depending on kitchen environment and climate.

This post was originally published in 2014 and has been updated with additional tips, recipe improvements, and new photos. Photos by Joanie Simon.

The post Homemade Hawaiian Rolls appeared first on Handle the Heat.

I love that this recipe can be made with either leftover chicken OR turkey.

This soup recipe is perfect for a regular Sunday evening at home, to use up Thanksgiving leftovers, or even after Christmas.

I get really sick of eating leftover turkey sandwiches, so for me, this is the perfect solution to endless Turkey Day leftovers. It’s a recipe that doesn’t make you miss the Thanksgiving meal because it’s so good itself!

I served this with some homemade Cheesy Garlic Biscuits, but the soup would also pair wonderfully with rounds of leftover baked pie dough or even rounds of puff pastry! Or just on its own.

This cozy chicken pot pie soup recipe is the definition of comfort food.

Sprinkle of Science

How to Make Pot Pie Soup

Turkey or Chicken in Pot Pie Soup?

While this is the perfect use for Thanksgiving leftovers, you can also switch out the turkey for cooked and shredded chicken breasts, or even a rotisserie chicken from the supermarket. Whatever meat you use, shred the meat before adding to the soup.

Can I Customize the Vegetables in Pot Pie Soup?

Yes! Feel free to alter the types and ratios of veggies as you like, but keep the total volume/weight about the same. 

Can I Make This Soup Vegetarian?

Yes! Just omit the shredded chicken/turkey and bacon, and use veggie broth instead of chicken broth. I’d recommend adding another vegetable (or bumping up the quantities of the other veggies) to replace the meat. Corn, sweet potatoes, or squash might be nice.

Can I Make This Soup in the Crock Pot?

We haven’t tried that, but if you do, be sure not to add the cooked meat until the end, to avoid overcooking the meat. Let us know if you try this in a crockpot!

How to Store Pot Pie Soup

Store in an airtight container in the fridge for up to 3 days. As mentioned above, some of the moisture in the soup may be absorbed by the potatoes, turkey, etc., as it sits, so add a little more chicken broth as needed when reheating leftovers.

Can You Freeze This Soup?

We haven’t tried that, but I don’t recommend it due to the half-and-half.

Print

Turkey Pot Pie Soup

Turkey Pot Pie Soup is so creamy, satisfying, flavorful and ready in less than 1 hour. Similar to a pot pie, this hearty soup is filled with shredded turkey or chicken, vegetables, spices, and fresh herbs. This recipe is the perfect way to amp up Thanksgiving leftovers, or to enjoy on a weeknight for a delicious meal for the whole family!

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Author Tessa Arias

Ingredients

• 4 slices of thick-cut bacon (1/2 lb), cut into small pieces
• 1 tablespoon (14 grams) unsalted butter
• 1 cup yellow onion, diced
• 1 cup celery, sliced
• 1 leek, white stalk, rinsed clean and sliced thin
• 1/4 cup (32 grams) all-purpose flour
• 1/2 cup (120 ml) dry white wine
• 1 lb Yukon gold potatoes, peeled and sliced into quarter rounds
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 1/2 to 1 teaspoon black pepper, freshly ground, to taste
• 2 cups (474 ml) water
• 2 cups (480 ml) low-sodium chicken broth
• 1 cup (237 ml) half-and-half
• 3 carrots, peeled and cut into half moons
• 3 cups leftover turkey or chicken meat, shredded
• 1 cup frozen peas
• 1 teaspoon red wine vinegar
• 2 teaspoons kosher salt
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
• 1 tablespoon chopped chives, for garnish (omit if using dried herbs)
• Fresh thyme leaves, for garnish, optional

Instructions

• Heat a large Dutch oven or pot over medium-high heat, and cook the bacon pieces until crisp, about 6-7 minutes. Using a slotted spoon, remove the bacon and set aside on a paper towel-lined plate. Remove bacon fat, leaving about 1 tablespoon in the pot.
• Add the butter to the pot and melt over medium heat, stirring into the bacon fat. Add the onion, celery, and leek, and cook for 2 minutes. Mix in the flour and cook for 1 minute. Slowly pour the white wine into the pot, and cook for 2 minutes, gently stirring to incorporate the flour mixture with the wine.
• Add in the potatoes, thyme, sage, and pepper. Pour in water, chicken broth, and half-and-half. Cover and bring to a boil.
• Once boiling, reduce the heat to a simmer and cook partially covered for 10 minutes. Add the carrots and simmer until the vegetables are tender, about 5 minutes. Add the shredded turkey, peas, and cooked bacon, and cook until warmed through, about 3 minutes.
• Add in the red wine vinegar, salt, and parsley. Taste and adjust seasoning if necessary before serving.
• Serve hot in bowls or warm bread bowls. Garnish with a crack of black pepper, chopped chives, and fresh thyme leaves.

Video

Notes

Soup can be stored in an airtight container in the fridge for 2 days. It reheats well, though the potatoes and turkey may absorb some liquid as it sits – so when reheating, add a splash of additional chicken broth to adjust the consistency if needed. 

To reheat, microwave until heated through or warm gently in a large saucepan over low heat, stirring often to avoid scorching.

This post was originally published in 2014 and has been updated with new photos and recipe improvements. Photos by Joanie Simon.

The post Pot Pie Soup appeared first on Handle the Heat.

My family never really did stuffing for our Thanksgiving. The first time I tasted it at a friend’s house, I remember thinking, “Why would anyone want bland soggy bread?”

This Apple & Sausage Stuffing recipe is nothing like that stuffing I originally tasted, happily. 

Filled with fresh apples, fresh herbs, savory sausage, and crusty bread, this is the best sausage stuffing I’ve ever had. It smells incredible while it’s cooking, too!

I mean, we can all agree that the side dishes are the best part of Thanksgiving (following dessert), right?

Check out all my tips below for making the BEST easy sausage stuffing that your whole family will love.

What dish are you most looking forward to eating this Thanksgiving?

Sprinkle of Science

How to Make Apple & Sausage Stuffing Recipe

What Bread is Best For Stuffing?

This is really up to you and your taste preferences. I prefer a nice crusty sourdough bread, but a country loaf will do nicely. I think the slight tanginess of the sourdough plays well with the earthy aromatics of the sage in this apple sausage stuffing – and I love the crustiness. No need to remove the crust, either. You’ll need a 1-pound loaf, cubed into ¾-inch pieces.

What Type of Apples Should I Use?

I prefer Granny Smith for this stuffing recipe as I like the tartness, and they hold their shape well. Feel free to use your favorite apple – just keep in mind that sweeter apples might not go as well with the savory flavors of sausage and sage in this recipe, and they may also become very mushy while baking.

What Type of Sausage is Best for Stuffing? 

I like to use Italian sausage, but sage sausage will work nicely, too. It’s the star of the show here, so pick something you like!

Do I Have to Use Fennel?

Fresh fennel complements the sausage wonderfully. Slice it thinly. If you don’t want to use fresh fennel, or can’t find it, check out my note about using dried fennel in the recipe, or simply omit it altogether.

Do I Have to Use Fresh Sage? Can I Use Dried Sage Instead?

Fresh is definitely best here, but I have a note below the recipe if you wish to use dried.

How to Prevent Soggy Stuffing

Going through the extra step of toasting the cubed bread to dry them out further is one of the best things you can do for stuffing. It’ll help ensure the perfect texture: not too soggy, not too rubbery, with crisp bits on top and at the edges. Be sure not to underbake the stuffing, which can also create a soggy texture.

Why is My Stuffing Dry?

If you don’t use enough liquid and fat in the form of stock, melted butter, and eggs, your stuffing will dry out quickly. Also, avoid overcooking. This is easily done when you make the stuffing in advance, and then heat it again for too long when serving later. See my make-ahead prep tips just below.

How to Make Stuffing Ahead of Time:

Should You Cover Stuffing When Baking?

We don’t cover the Apple & Sausage Stuffing when baking, to prevent the stuffing from getting soggy.

How do You Know When Stuffing is Done?

The stuffing should be cooked through the center (no watery bits) and golden brown on the top and at the edges. If you like your stuffing on the softer, wetter side, you may want to shave a couple of minutes off the cooking time.

How to Store Stuffing Leftovers

Store in an airtight container in the fridge for up to 4 days. Reheat, covered with foil, in a 300°F oven or in the microwave until warmed through. Add a splash of stock if the stuffing has dried out a little.

Can I Freeze Leftover Stuffing?

I haven’t tried that myself, but I don’t see why not. Place in an airtight container and freeze for up to a month. Thaw in the refrigerator overnight before reheating in a 300°F oven or in the microwave until warmed through. Add a splash more stock if the stuffing has dried out a little.

Print

Apple & Sausage Stuffing Recipe

This Apple & Sausage Stuffing recipe is filled with traditional flavors everyone at the Thanksgiving table will love. The savory sausage, celery and onion pair perfectly with the fresh sage and the sweetness of the apples. Best of all, this side dish can be made ahead of time!

Course Side Dish

Cuisine American

Prep Time 50 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 -10 servings

Author Tessa Arias

Ingredients

• 1 loaf (1 pound) of crusty bread, sourdough or country loaf, cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 1 pound Italian sausage
• 1 cup yellow onion, diced
• 1 cup celery, sliced into 1/4-inch slices
• 1/2 fennel bulb, sliced into 1/4-inch slices*
• 1 cup Granny Smith apples, cored and sliced into quarter rounds
• 1 bay leaf
• 2 garlic cloves, minced
• 2 tablespoons fresh sage, chopped**
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (227 grams) whole milk
• 1 cup (227 grams) low-sodium chicken broth
• 4 tablespoons (57 grams) unsalted butter, melted and cooled to room temperature
• 1 tablespoon Dijon mustard
• 3 large eggs, lighten beaten
• Salt and freshly ground black pepper, to preference, to finish
• Fresh sage leaves, optional, to garnish

Instructions

• Preheat the oven to 300°F. Place bread cubes in a single layer on a large sheet pan. Toast in the oven for 25 minutes, tossing halfway through, until toasted but not hard. Set aside to cool.
• Increase the oven temperature to 350°F. Butter a 9×13-inch glass baking dish, or spray with cooking spray. Set aside.
• Heat oil in a large, heavy skillet over medium heat. Add sausage and sauté, until browned and cooked through, breaking up into pieces, about 8 minutes. Use a slotted spoon to remove the sausage to a large bowl.
• In the same pan with remaining grease from sausage, add the onion, celery, fennel, apple and bay leaf to the skillet and sauté until the vegetables are soft, about 5 minutes. Add the garlic, sage, salt, and pepper. Cook until fragrant, about 1 minute. Discard the bay leaf. Remove from heat. Remove vegetable mixture to the bowl with sausage.
• Add the bread to the sausage and vegetables, and mix to combine.
• In a large measuring glass or medium bowl, whisk together the milk, chicken broth, cooled melted butter, Dijon mustard, and lightly beaten eggs. Pour wet ingredients over the sausage and vegetable mixture and mix together until well combined. Transfer to the prepared baking dish. Lightly season with salt and pepper to preference.
• Bake uncovered for about 50 minutes, or until cooked through and browned on top.
• Garnish with fresh sage leaves. Serve warm.

Video

Notes

*Substitute fresh fennel with 1 teaspoon of fennel seed if fresh fennel is hard to find (or eliminate entirely if desired).

**Substitute fresh sage with 2 teaspoons dried sage.

This post was originally published in 2012 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.

The post Apple & Sausage Stuffing Recipe appeared first on Handle the Heat.

That’s because there’s basically no rising time! Which means you could make them Sunday morning for the football game that afternoon… if that’s your thing. To be honest, the only part of football I care about is the snacks.

I can’t take credit for this Soft Pretzel Recipe. It was actually developed by my fiancé, Joe, years before we began dating. He was inspired by a backpacking trip to Germany in his early 20s where he had his first authentic Bavarian pretzel and discovered how different they are from American mall pretzels.

When he asked how and why their pretzels are so different from American ones, so deeply browned and flavorful, he discovered authentic pretzels are bathed in a lye solution before baking. It makes a huge difference, which I’ve detailed below (including an alternative to the lye)!

We worked together for weeks to test out the pretzel recipe and document it in detail, so Handle the Heat bakers can recreate them in their own home kitchens.

Below you’ll find practically everything you could ever want to know about baking the best pretzels of your life.

Sprinkle of Science

How to Make Soft Pretzels

Ingredients for Homemade Pretzels:

• Active dry yeast – You can use instant yeast instead, but note that your pretzels may just be slightly more fluffy than chewy. Read my blog post on active dry vs. instant yeast.
• Barley malt syrup – This helps give the pretzels that distinct deep yet slightly bittersweet flavor. I ordered online, but have also seen it at some health food stores. If you can’t find this, simply use brown sugar (light or dark – the difference won’t be noticeable as it’s a small amount).
• All-purpose flour – I’ve tested this recipe with bread flour and didn’t find that it made enough difference to recommend using it instead. AP works great here! To be specific, I tested with bleached Gold Medal AP flour. I’ve also very successfully tested this recipe swapping in 2 cups of Rye flour for AP flour which adds a lovely depth of flavor and even darker color!
• Fine sea salt – This is for the dough.
• Pretzel salt – This is for sprinkling on the pretzels before baking. I’d highly recommend ordering the pretzel salt for the most impressive pretzels possible and best flavor. If that’s not an option, use coarse sea salt instead. Just note it’ll dissolve into the dough more.
• Food grade lye – More on this below.

How to Knead Soft Pretzel Dough

I like to use my 6-quart Professional KitchenAid stand mixer with the dough hook attachment. This dough is quite stiff and dense, so if your stand mixer is on the small side or quite old, the motor may not want to knead it. You could always knead the dough by hand, it’ll just take some upper body strength and a few more minutes. 

The Key to Perfect Pretzels? Lye!

Take a look at the pretzel comparison below. One was made by dipping the unbaked pretzels in a lye bath, the other by dipping in a boiled baking soda bath:

You can see just how much darker the lye pretzels turn out! What you can’t see is they also have that distinct, slightly alkaline pretzel flavor and a chewier texture.

Lye has a pH of around 13 whereas baking soda has a pH of around 8. This extra alkalinity accelerates the Maillard reaction, allowing that caramelization to develop on the exterior of the pretzels. That ultra-deep color and slightly crispy, crunchy exterior crust is only made possible with lye. Lye is what professional bakers use, and it’s what’s authentic in a traditional Bavarian pretzel!

Do I Have to Use Lye?

No. You can prepare a baking soda bath instead. See more directions below. But if you want the most perfect pretzels possible, give lye a try! It’s not as scary as you may think.

Where to Buy Food-Grade Lye?

I know I just said not to be afraid of lye, but it is sodium hydroxide (also called caustic soda) which is the main ingredient in soap making and products like Draino.

You can purchase food-grade lye most easily online or at some craft and hobby stores in the soap-making section.

How to Use Lye Safely

Lye is a caustic material, meaning if used improperly, it can cause chemical burns. Before you freak out, check out the safety tips below, and also remember that lye in this recipe’s application is diluted and therefore is similar to household bleach. Once lye is baked, it’s totally safe to eat.

• Only use in a well-vented controlled area. You don’t want to do this in a small space without a window open or the fan on (blowing any fumes away).
• Always add lye to water, never water to lye. The idea is to avoid any potential for splashing.
• Use only heat-resistant plastic or glass containers to prepare your lye bath. Never use metal.
• If lye does touch your clothes, remove that clothing item. If it touches your skin, simply run the skin under running water for a few minutes.
• If you’re concerned about safety, use plastic gloves when handling the pretzels in the lye bath. For extra security, feel free to wear goggles and even a face mask (now that we all own one!).

How to Prepare a Lye Bath for Pretzels:

1. In a well-vented area, place a plastic or glass container (do not use metal) on top of a few pieces of parchment paper to protect your counter from splashes.
2. Carefully sprinkle the lye into the water. Use a heat-safe silicone spatula to carefully stir the lye to dissolve. The lye is dissolved when the water looks clear (the container will feel warm to the touch – this is normal).
3. Dip a shaped pretzel into the lye bath for about 30 seconds. Remove and let drip off then place on the prepared greased parchment-lined baking sheets.

If you wind up making pretzels often, you may want to avoid using the same glass container each time. Lye is corrosive and will eventually weaken the glass. Your best bet is a dedicated high-quality plastic container.

How to Prepare a Baking Soda Bath (lye alternative):

If working with lye isn’t an option for you, here are the directions for using baking soda instead. You simply dip the pretzels in boiling water that’s been alkalized with baking soda. Note that the pretzels will be much lighter in color and won’t have the same chewy texture.

For Baking Soda Bath:

• 2/3 cup of baking soda
• 10 cups of water

Directions: In a large pot, bring the baking soda and water to a boil. Boil the pretzels in small batches in the soda solution for about 45 seconds to 1 minute, pressing them down to submerge. Proceed with the recipe as written after the lye bath step.

Making Baking Soda More Alkaline

There are some ‘hacks’ online for baking the baking soda to increase its pH level from 8 to about 11. This is done by spreading the baking soda on a baking sheet and baking at 250°F for 2 hours. I don’t prefer this method because it’s time-consuming and the resulting baking soda is now caustic and corrosive. You may as well use lye, which is easy to order online.

Choose Your Own Pretzel Adventure

As I see it, there are TWO pretzel journeys, aka options for customizing your soft pretzels.

• One is what’s pictured in these photos: A more traditional Bavarian-style pretzel with a deeply browned exterior and chewy texture. The recipe as written will yield this result.
• The other is a more Americanized pretzel that’s lighter in color and fluffier in texture. A pretzel reminiscent of those frozen pretzels many of us grew up eating or even the shopping mall pretzels.
• If you prefer the latter, use a baking soda bath instead of lye. You can also allow the shaped pretzels to rise for about 30 minutes before dipping in baking soda and baking. This will create a fluffier texture (but also less distinct pretzel shapes).
• For a last option on this journey, brush the freshly baked pretzels with melted butter.

How to Shape Pretzels

Shape the log into a letter U. Cross the arms placing one over the other, then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick. Place on two greased parchment-lined baking sheets.

How to Make Pretzel Buns

After you portion the dough into ten equal pieces, take one piece and begin to grab bits of the dough from the top to bring around to the bottom to create a smooth ball shape. Roll around on a clean counter to smooth out further. Bake as the recipe states.

How to Serve Pretzels

Serve with my Beer Cheese Dip or simply alongside some whole grain mustard or spicy honey mustard.

You can also slice pretzels open, toast them, and smear them with cream cheese for a pretzel-bagel situation.

How to Store Pretzels

Store in an airtight container at room temperature for up to 2 days. Reheat in the toaster oven at 350°F for a few minutes to refresh.

How to Freeze Pretzels (best option!)

Store the baked pretzels in an airtight container in the freezer for up to 2 months. The longer they’re frozen, the more the pretzel salt will dissolve into the pretzels, but they’ll still taste great.

Defrost by letting them sit on the counter for about an hour. Or, simply microwave for about 30 seconds. If desired for a crispier texture, once defrosted, refresh in the toaster oven for about 5 minutes.

Print

Homemade Pretzel Recipe

How to make the BEST Homemade Pretzels you'll ever eat! These traditional Bavarian-style pretzels have a deeply browned exterior and chewy texture. Surprisingly easy to make. Thanks to my fiancé Joe for helping me develop this recipe!

Course Snack

Cuisine American

Prep Time 45 minutes minutes

Cook Time 16 minutes minutes

Total Time 1 hour hour 1 minute minute

Servings 10 pretzels

Author Tessa Arias

Ingredients

For the pretzels:

• 1 tablespoon active dry yeast
• 1 tablespoon barley malt syrup or light brown sugar
• 1 1/2 cups (355 grams) warm water (about 110°F), divided
• 5 cups (635 grams) all-purpose flour
• 3/4 teaspoon fine salt

For the lye bath:

• 2 tablespoons (40 grams) food grade lye, see notes for baking soda alternative
• 1 liter (1000 grams) water, room temperature
• Pretzel salt or coarse salt

Instructions

• Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Spray with nonstick cooking spray or grease with butter.

Make the dough:

• In the bowl of a stand mixer fitted with the dough hook, combine the yeast, barley malt syrup/sugar, and 1/4 cup of the water. Whisk to combine. Let stand for 5 minutes or until frothy.
• Add the remaining 1 1/4 cups water, flour, and salt, and stir to combine. Mix on low speed until combined.
• Increase speed to medium and knead for five minutes until the dough is elastic and smooth and doesn’t stick to the sides of the bowl or your hands, adding more flour if needed. This will be a very dense dough, so be careful not to step away from your mixer in case it decides to jump on the counter.

Shape the pretzels:

• There is no need to allow this dough to rise. Remove the dough to a clean work surface (do not flour). Divide into 10 equal pieces (each should be about 100 grams). Roll each piece against the counter or between your palms into about a 24-inch long log. The thinner the log, the crispier the pretzels. The thicker, the softer the pretzels.
• Shape the log into a letter U. Cross the arms placing one over the other, then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick. Place on two greased parchment-lined baking sheets.
• If you prefer softer spongier pretzels, allow the shaped pretzels to rise for 30 minutes before bathing in the lye.

Prepare the lye bath:

• Refer to the safety disclaimer in the blog post before using lye. If lye isn’t an option, see the baking soda bath directions below. Place safety gloves and goggles on, and a face mask too if you prefer. In a well-vented area, place a plastic or glass container (do not use metal) on top of a few pieces of parchment paper to protect your counter from splashes. Carefully sprinkle the lye into the water. Use a silicone spatula to carefully stir the lye to dissolve. The lye is dissolved when the water looks clear.
• Dip a shaped pretzel into the lye bath for about 30 seconds. Remove to the prepared greased parchment-lined baking sheets. Use a paring knife to score two slices into the thickest part of each pretzel. Sprinkle with pretzel salt as desired. Repeat until all pretzels have been lye dipped, scored, and salted.

Bake the pretzels:

• Bake both trays at 400°F for about 16 minutes, alternating the trays halfway through the baking time for even baking, until deeply golden brown. Bake for less time for softer pretzels and more time for crispier pretzels.
• Let cool for 5 minutes before peeling away from the parchment paper. Serve warm or at room temperature the same day you bake the pretzels. To store, freeze the pretzels in an airtight container for up to 1 month.

Video

Notes

Baking Soda Bath Alternative

If working with lye isn’t an option for you, here are the directions for using baking soda instead. Note that the pretzels will be much lighter in color and won’t have the same chewy texture.

Ingredients for baking soda bath:

• 2/3 cup of baking soda
• 10 cups of water

Directions:

In a large pot, bring the baking soda and water to a boil. Boil the pretzels in small batches in the soda solution for about 1 minute, pushing the pretzels into the water to submerge occasionally. Proceed with the recipe as written after the lye bath step.

This recipe was published in 2021 and has been updated with additional baking tips. Photos by Joanie Simon.

The post How to Make Pretzels appeared first on Handle the Heat.