Search

Randel Cooks

Midwest Home Chef

Category

Bread

Lancaster Sticky Buns

flour

egg

water

potato

yeast

butter

brown sugar

cinnamon

15 minute rise

30 proof

350 20-20 minutes

https://www.beilersdoughnuts.com/

3 part video great content in an ok video

https://www.youtube.com/watch?v=LrKtbMGmrZA
https://www.youtube.com/watch?v=RUEl0LKXtG8
https://www.youtube.com/watch?v=qDSNEldEvsk

Advertisements

Philly Hoagie Buns

160 pounds of buns

26 qt water

2.5 lbs salt

12 oz malt

1.5 lbs yeast

100 lbs flour

1 lb shortening

2 hours

Bakers Percentage

100 % Flour

52 % Water

1.5 % Yeast

2.5 % Salt

1 % shortening

.75 % Malt

https://www.sarconesbakery.com/

http://tommydinics.com/

Pretzel Crust Pizza

Image result for dominos pretzel pizza crust

For many they claim this the best pizza ever … so here are there recipes that look good … updates coming soon !!!

PRETZEL DOUGH RECIPE #1

Ingredients

· 1 1/3 cups warm water

· 1 tablespoon active dry yeast

· 2 tablespoons honey

· 3 1/2 cups all purpose flour

· 1 teaspoon salt (regular fine table salt)

· 1/3 cup baking soda

· 1 tablespoon melted butter

· coarse sea salt

· 1 cup pizza sauce

· 1 cup shredded cheese

· pepperoni slices or other desired toppings

PRETZEL DOUGH RECIPE #2

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

PRETZEL DOUGH RECIPE #3

Ingredients

1 1/2 c warm water 110 – 115 degree

2 Tbsp sugar

1 Tbsp rapid rise yeast (i use saf-instant gold yeast)

4 c flour all purpose or bread flour

1 tsp kosher salt (or your choice)

TOPPINGS

1 can(s) campbells cheddar cheese sauce (15 oz or 2 regular size small cans)

16 oz sharp cheddar cheese shreds

pepperoni (as much or as little as you like)

1/2 c warm water

1/8 c baking soda

4 Tbsp butter

PRETZEL DOUGH RECIPE #4

Pepperoni Pizza Pretzels

  • 1 1/2 cups hot water 110 degrees
  • 1 Tbs sugar
  • 1 pkg active dry yeast
  • 1 tsp salt
  • 3 Tbs butter melted
  • 4 cups all-purpose flour more for kneading
  • 1 1/2 cup mozzarella cheese
  • 1 pkg pepperoni
  • 1 egg yolk
  • 2 Tbs water
  • 6-8 cups water
  • 1/3 cup baking soda

Instructions

  1. In bowl mix your water, sugar and yeast and set aside to proof for about 5-10 minutes.

  2. Once foamy, add in your salt and butter and stir to combine.

  3. 1 cup at a time add in your flour and mix well, pour out onto a flour lined countertop and knead, adding more flour as your go to reduce stickiness.

  4. Once all lumps are out and dough is smooth and slightly sticky place in a large bowl sprayed with cooking spray and flip to coat all sides.

  5. Cover and place in warm draft free place to rise for about an hour or until double in size.

  6. Once risen remove from oven and spray countertop with non-stick cooking spray and turn your dough out.

  7. Cut into 6-8 equal sized pieces, pull each of your pieces to about 18-24″ length and flatten with palm of hand.

  8. Spread some of your mozzarella cheese down the center or each piece of dough and then pinch edges to close, grab each end and twist into a pretzel shape and slightly flatten, repeat with remaining dough.

  9. Preheat oven to 450.

  10. Meanwhile bring your water and baking powder to a boil, add one pretzel at a time into the water and boil for about 30-60 seconds, remove with slotted spoon and place on baking sheet.

  11. Repeat with all remaining pretzels.

  12. Mix together your egg and 2 Tbs water and brush over the tops of each pretzel, top with pepperoni slices and sprinkle with mozzarella cheese.

  13. Bake in oven in batches for about 10 minutes or until cheese is melted.

  14. Serve with marinara sauce and enjoy

ref https://tornadoughalli.com/pepperoni-pizza-pretzels/

PRETZEL DOUGH RECIPE #5

These are my new fav addiction. Be careful before you start. You’ve been duly warned. Here’s the written recipe:

1/2 cup warm water (105 Degrees F)
1 t yeast dry active
sprinkle of sugar
1/2 C milk warm in microwave for 30 seconds then add:
1 t salt
3 t sugar Stir to combine in a large bowl measure out
3 1/4 c flour
1 t olive oil

Rob’s Soft Pretzel Recipe In a small cup measure out: 1/2 cup warm water (105 Degrees F) 1 spoonful yeast dry active sprinkle of sugar Stir and let that sit for 5 minutes. It should turn foamy. if it doesn’t try again In another cup measure out: 1/2 C milk warm in microwave for 30 seconds then add: 1 spoonful salt 3 spoonful sugar Stir to combine in a large bowl measure out 3 1/4 cups of flour 1 sp olive oil Add water and yeast mixture and the milk, salt and sugar to the flour mixture.

Stir for about a minute with a for until combined. Knead for 7-8 minutes. Cover with oil, and place in a bowl in a warm spot. Cover with plastic wrap, poke 5 or 6 holes in the top and let rise for 1 hour or until doubled in size. Remove from bowl and gently knead for 1 minute Cut dough into 8 equal parts. For smaller pretzels, cut those parts in half again. Roll each part out into a thin rope and set aside. Take ropes and make into pretzel shapes, placing them on the counter. Cover with plastic wrap and let them rise 10 minutes.

Take a large, wide pot and fill with 8 cups water, add 1/4 C baking soda and bring to a boil. Place each of the pretzels in the boiling water for 30 seconds, then remove with a slotted spoon, shake off any excess water, and place on a baking sheet covered with parchment paper. (optional, brush lightly with a beaten egg) Sprinkle with coarse kosher or rock salt. Repeat with all pretzels. Bake at 450 for about 8-10 minutes or until just golden brown.

Belgium Waffle – Teenager Approved

Ingredient List

3 large eggs, room temperature, separated

1 cup warm whole milk
2 1/2 teaspoon instant yeast
1/4 cup granulated  Zulka – an all natural, unrefined and NON-GMO pure cane sugar
1/3 cup coconut oil (or butter but softer crust)
2 teaspoon real vanilla

3- 4 cups (17oz, 476gr) all-purpose flour unbleached

1 T baking powder

2 1/2 teaspoon kosher salt

3/4 – 1 cup additional warm whole milk

optionally 1 1/2 cups pearl sugar (such as Lars’ Own®)

Mixing Technique

Whip up egg whites to soft peaks

in a separate bowl, stir to combine milk yeast sugar oil egg yolks and vanilla.

Add flour and whisk till just smooth with a few small lumps

sprinkle baking powder and salt, fold in egg whites

NOTE: add additional warm milk if need to have a very still dough.

Consistency is important here, this resembles more a sticky dough or sticky thick cake/muffin batter not a thin pancake batter.

Rest

Rest your dough to rise in warm spot for 30 minutes and then preheat your waffle iron.  I use a deep nonstick Belgium Waffle maker

Cook

Add 3/4 – 1 cup of dough portions for my preheated deep nonstick Belgium waffle maker.  Cook until GBD.  Crispy on the outside and soft in the middle.

Notes

For great homemade syrup just add equal parts water and Zulka an all natural, unrefined and NON-GMO pure cane sugar in quart jar and microwave until thick.

Additional light coat of oil/butter needed if waffle iron is a nonstick variety.  For crispy waffles add up to 1 cup of oil or melted butter

Auntie Anne’s Caramel Apple Soft Pretzels

Default Auntie Anne’s Caramel Apple Soft Pretzels



Auntie Anne’s Caramel Apple Soft Pretzels
1 1/2 cups warm water
2 Tb. sugar
2 1/2 tsp. dry active yeast (1 packet)
2 tsp. salt
4 1/2 cups (24 oz.) all-purpose flour + 1 Tb.
6 Tb. melted butter
1 1/2 cups diced apple
1/2 tsp. cinnamon
1/8 tsp. nutmeg
3 quarts water
3/4 cup baking soda
1 egg yolk + 1 Tb. water for egg wash
1 can Dulce de Leche
Course Sea Salt
Directions:
Place the water, sugar and salt in the bowl of an electric mixer and sprinkle the yeast on top of the water. Let it foam for 5-10 minutes begins.
Using the dough hook, mix in 24 oz. flour and the melted butter on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 5-6 minutes.
Remove the dough from the bowl, spray the bowl with nonstick spray, then place the dough back in the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has doubled in size.
Meanwhile, peel and chop the apples into small chunks, toss the apples with cinnamon, nutmeg and 1 Tb. flour. After the dough has doubled, pour the apples into the dough and knead to combine.
Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper and spray with nonstick spray, Set aside.
Bring the water and the baking soda to a boil in large sauce pot.
In the meantime, dump the dough out onto a slightly floured work surface and divide into 8 equal pieces (or 16 pieces for mini pretzels.)
Spray a work surface with nonstick spray. Roll out each piece of dough into a 24-inch rope (12-inch for minis.) The apples will pop out a little, but keep rolling and you will reincorporate them.
Make a U-shape with the rope. Take the ends and cross them over each other twice, and press onto the bottom of the U to form the pretzel. Place onto the parchment-lined sheets.
Put the pretzels into the boiling water, one at a time, for 30 seconds. Remove from the water using 1-2 large spatulas. Return to the cookie sheet and brush each pretzel with the beaten egg yolk and water mixture.
Bake until dark golden brown, 12 to 14 minutes.
Transfer to a cooling rack and cool for at least 15 minutes before drizzling with caramel and sprinkling with salt.
For the Dulce e Leche Caramel Drizzle: Because Dulce de Leche doesn’t “set” like frosting, it’s best to drizzle the pretzels right before serving. Place them in an airtight container to keep fresh. When ready to serve, warm the dulce de leche until slightly thin. Then place in a zip bag. Cut a small hole in the corner of the bag and “pipe” the warm caramel over the soft pretzels. Sprinkle with course sea salt and serve.

TGI Friday’s Pretzel Sticks and Beer Cheese Dip

TGI Friday’s Pretzel Sticks and Beer Cheese Dip

Like this recipe? Get our secret recipe cookbooks on sale – Go Here


Pretzel Sticks:
2 1/2 teaspoons or 1 package instant yeast
1 cup plus 2 tablespoons warm water (125 to 130 degrees)
2 tablespoons plus 1 teaspoon sugar, divided
4 1/2 cups to 5 cups of all-purpose flour, plus more for rolling
1 teaspoon salt
vegetable oil for bowl
8 cups for water
1/4 cup baking soda
1 egg white lightly beaten with 1 teaspoon water, for glaze
1 tablespoon coarse kosher salt, for sprinkling
Beer Cheese Sauce:
8 ounces American cheese
4 to 6 ounces of beer
To make the pretzel sticks:
Proof the yeast by combining it with 2 tablespoons warm water and 1
teaspoon sugar in a small bowl. Once the yeast begins to foam and
bubble, it is ready to use. Transfer the yeast mixture to the bowl
of a stand mixer and add the flour and salt ; and begin to mix,
using the dough hook. Slowly stream the remaining 1 cup of warm
water into the flour; a ball of dough will form. Continue to mix
for another minute to knead the dough.
Grease the bowl with vegetable oil, place the dough ball in the
bowl, cover with a towel, and let rise for approximately 35
minutes. The dough should double in size.
Four a cutting board and place the dough on the board. Knead and
then divide the dough into 16 portions. Roll each portion into a
cigar shape and use a sharp knife to cut 2 or 3 slits into the top.
Cove with a towel and let rise for another 25 minutes.
Preheat the oven to 375 degrees.
On the stovetop, bring the 8 cups of water to boil in a large
saucepan. Add the baking soda and the remaining 2 tablespoons of
sugar (the water will foam for a moment). Drop 4 pretzel sticks at
a time into the boiling water and cook for 30 seconds per side. Use
a slotted spoon to remove the sticks and place them on a baking
sheet.
Brush the pretzels with the egg white glaze and sprinkle generously
with coarse salt. Bake until brown, about 25 minutes. Transfer to a
wire wrack and let cool for 10 minutes. Serve warm or at room
temperature.
To make the cheese sauce:
Chop the cheese into 1 inch cubes and place in a small saucepan
with 4 ounces of beer. Warm and stir over low heat until the cheese
has melted.

Auntie Anne Pretzel Pizza Rolls

Default Auntie Anne Pretzel Pizza Rolls https://www.recipesecrets.net




1 cup milk
1 tablespoon active dry yeast
3 tablespoons brown sugar
2 tablespoons butter, melted
2 1/4 cups flour (or more)
1/2 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1 teaspoons fine salt
1 cup shredded mozzarella
1/2 cup chopped pepperoni
1/3 cup baking soda
3 cups warm water
Coarse salt (I used kosher, but the coarser the better)
5 tablespoons butter, melted
Pizza, sauce for dipping
Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1/2 cup at a time and the add the fine salt, seasoning, and garlic powder. Add a little more flour if it’s still too wet. Knead for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with a wet cloth. Let rise for 30-60 minutes in a moist, warm place until about doubled in size. Preheat the oven to 400º. In a large bowl (or 4 cup measuring cup) combine the warm water and baking soda. Punch down the dough and divide in half. Roll one half into a thick rope/log. Flatten and top with half of the cheese and pepperoni. Pinch together trying to seal the cheese and pepperoni in the best you can. Dunk the whole rope in the baking soda water for only a couple seconds. Remove from water and slice into bite sized pieces with a serrated knife. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 8 minutes or until browned. Dip each in the melted butter while hot. Serve with pizza sauce.

Auntie Anne’s Cinnamon Sugar Pretzel Bites (Nuggets) with Cream Cheese Dipping Sauce

Auntie Anne’s Cinnamon Sugar Pretzel Bites (Nuggets) with Cream Cheese Dipping Sauce

https://www.recipesecrets.net

Small and sweet pretzel nuggets, sprinkled with simple cinnamon sugar, and dipped in a creamy dipping sauce. Tastebuds dance with every single bite.
• 1 (1/4 oz) pkg active dry yeast
• 1 cup warm water, 110 degrees
• 2 Tbsp granulated sugar
• 2 Tbsp packed light-brown sugar
• 1 Tbsp vegetable oil
• 1 tsp salt
• 1 1/2 cups bread flour
• 1 to 1 1/4 cups all-purpose flour, plus more for dusting
• 3 cups hot water
• 1/4 cup baking soda
Coating
• 1/2 cup butter, melted
• 1/2 cup granulated sugar
• 1 Tbsp ground cinnamon
Cream Cheese Dipping Sauce
• 4 oz cream cheese, softened
• 2 Tbsp butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 2 Tbsp heavy cream

• For the pretzel bites:
• In the bowl of an electric stand mixer, combine 1 cup warm water, yeast and 1/2 tsp granulated sugar, whisk to dissolve and allow to rest 10 minutes. Fit mixer with whisk attachment and mix in remaining granulated sugar (1 Tbsp + 2 1/2 tsp), brown sugar, vegetable oil and salt. With mixer set on low speed, slowly add in bread flour and mix until well blended. Switch attachment to the hook attachment and slowly add in all-purpose flour. Knead mixture on low speed until smooth an elastic, adding up to an additional 1/4 cup flour as needed (you want a soft dough and it may seem slightly sticky). Transfer to a lightly buttered bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size (I like to let mine rest in the oven with the light on), 1 1/2 hours.
• Punch dough down and divide into 6 equal portions. Preheat oven to 425 degrees. Dust tops of dough lightly with flour and cover the ones you aren’t currently rolling loosely with plastic wrap (to prevent drying). Roll each portion into a rope about 24 to 28-inches long (you can do this by rolling or the method of pulling on each side and flicking upward like a jump rope while slapping onto the countertop). Cut into bite size pieces (about 1 1/4-inches each). Pour hot water and baking soda into a mixing bowl and whisk to dissolve. Using a slotted spoon, dip several pieces of dough into the water mixture, then lift and allow excess water to drip off, then transfer to a Silpat lined baking sheet. Repeat process working in batches and using two baking sheets, and rewarm water in microwave until hot between batches. Bake in preheated oven 8 – 11 minutes until tops are nicely golden brown. Remove from oven and using a slotted spoon, dip into melted butter, toss to evenly coat then lift and shake off excess. Transfer to a plate and allow to rest 2 minutes (I felt this just gave them time to absorb the butter, rather than having it all end up clumping the cinnamon sugar mixture).
• Meanwhile in a small mixing bowl, whisk together granulated sugar and cinnamon until well blended. Dip butter coated pretzels into cinnamon sugar and toss to evenly coat. Serve warm with cream cheese dipping sauce (these are best served warm so I’d recommend rewarming them once they’ve cooled. To do so microwave on a plate for 10 – 20 seconds).
• For the cream cheese dipping sauce:
• In a mixing bowl using an electric mixer, whip cream cheese and butter until smooth and fluffy. Stir in powdered sugar and vanilla and mix until combined. Add heavy cream and whip until fluffy, about 2 minutes longer. Store in refrigerator in an airtight container.

Soft No Knead Dinner Rolls

Soft No Knead Dinner Rolls

Soft No Knead Dinner Rolls

    Ingredients

    Buns

    • 1 tbsp dry yeast
    • 1/4 cup powdered sugar
    • 1/2 cup warm water
    • 4 1/2 cups bread flour
    • 1 1/2 tsp salt
    • 1 cup milk lukewarm
    • 3 1/2 tbsp butter melted and cooled
    • 2 eggs at room temperature and beaten with a fork

    Brushing

    • 1 tbsp butter melted

    Instructions

    1. Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.

    2. Place flour, remaining sugar and salt in a bowl. Mix to combine.

    3. Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.

    4. Mix until combined with wooden spoon – it will be like a thick muffin batter. Not pourable, but thick and sticky.

    5. Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 – 2 hours or until almost tripled in volume.

    6. Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper

    7. Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.

    8. Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total).

    9. Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball.

    10. This stretches the dough on one side and that’s how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)

    11. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

    12. Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.

    13. Return tray to warm place and leave for 30 – 45 min, until the dough has risen by about 75% (less than double in size).

    14. Partway through, preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).

    15. Bake for 15 – 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe.

    16. Remove rolls from oven. Brush with melted butter.

    17. Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.

    Create a free website or blog at WordPress.com.

    Up ↑