Whole wheat soft pretzels.

My kids love soft pretzels, well really, who doesn’t?  I thought I would give a basic recipe a whirl before our swim meet tonight (good carb loaded snack) and then I’ll test some fun flavors the next time I make them.  This recipe is an adaptation to Alton Brown’s recipe.  They are very versatile and melt in your mouth delish!


1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
3 teaspoons kosher salt
1 package active dry yeast
2 1/2 cups of all purpose flour
2 cups of whole wheat flour
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Sea salt


Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 6-7 minutes or until it begins to foam up.  Add the flours and butter and, using the dough hook attachment, mix on low speed until well combined. Increase the speed to medium-high.  Knead to 5-6 minutes.  Then place the dough in a oiled bowl and cover with a towel.  Store in a warm, draft-free location (I use the microwave).  Let rise for 1 hour.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Over a burner on high heat, bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.  This is extremely messy as the baking soda seems to go virtually everywhere.

Meanwhile, turn the dough out onto a slightly oiled work surface and divide into 12 equal pieces. Roll out each piece of dough into a 8 inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Once all of the pretzels are shaped, place them in the boiling water mixture for 30 seconds each.  Remove with a spatula and place on your cookie sheet.  Brush each with egg/water mixture.  Top with salt, sesame seeds, cinnamon and sugar or whatever you would like.  Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.




Whole Wheat Banana Blueberry Chobani Bread.

We love banana and blueberry bread… so I whipped up this blend and it turned out great- in fact less than 24 hours later only one slice remains!

Adding Chobani for protein and added moisture along with the addition of whole wheat flour, this nuttier, heavier version is perfect for breakfast or a snack.


3/4 cup of sugar
1/2 cup of butter
2 eggs
1 cup of whole wheat flour
1 cup of all-purpose flour
1/2 tsp of salt
1 teaspoon baking soda
3 over-ripe bananas
1 teaspoon of vanilla extract
1/2 cup of Chobani vanilla or plain yogurt
1 cup of blueberries (washed and dusted with 1 teaspoon of flour)


Preheat the oven to 350 degrees.  Spray your loaf pan with baking spray with flour and set aside.

Cream together the sugar and butter in your stand mixer, paddle attached.  Beat in the eggs, one at a time, beating well after each addition.  In a separate bowl, whisk flour, salt and baking soda.  Then add the dry mixture to the wet.  Blend without over-mixing.  Then by hand, mix in the blueberries.  Gently fold in, avoid breaking up the blueberries.

Gently scoop the batter into the loaf pan.  Bake for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean.


7 Seeded Soda Bread.

This wonderful soda bread is a so easy and quick to make, it’s sure to become one of your favorites.  Plus, adding whatever seeds you prefer or have on hand, make it even more delightful.  I’m pairing it up with a lovely carrot ginger soup tonight.  Can’t wait for dinner!


2 1/2 tbl of each seed that you choose to utilize in this recipe.  I used caraway, fennel, golden flaxseed, toasted sesame, poppy, sunflower and pumpkin seeds.
2 c of all-purpose, unbleached flour
1 3/4 c of whole wheat flour
2 tsp of baking soda
1 tsp of sea salt
1 3/4 c of buttermilk


Preheat your oven to 400 degrees.  Let preheat for at least 45 minutes.

In a small mixing bowl, mix all of your seeds and set aside.

Sift the flours, baking soda and salt into a large mixing bowl.  Stir in 3/4ths of your seed mixture into the the dry mixture bowl.  Then proceed to make a well int the flour.  Pour in the buttermilk and stir until the dough comes together nicely.  Remove and place on a floured surface.  Knead the dough for about 2 minutes.  Then shape into a large disk.  Slice the top with a filet knife (in the shape of a cross) and brush the top of the bread with some buttermilk.  Then sprinkle the top of the bread with the remaining seed mixture that you reserved.  Bake for approximately 40 minutes.  The internal temperature should be around 180 or higher.  Mine is normally around 185.  Cool on a wire rack.  This makes one loaf.

This recipe is an adaptation from H.F. Whittingstall.


Farl bread.

This is a super beautiful dough to work with & the end result is quite lovely.  A must try for even the most timid bread bakers.


4 c of white bread flour, (I used King Arthur’s)
1 tbl salt
1 oz of yeast –  which is 2 tbl for a conversion
2/3 cup butter (11 tbl)
1 1/4 c of warm water


In your stand mixer, with the paddle, add all of the ingredients for 5 minutes.  Remove and place in an oiled bowl and cover with a towel.  Place in a warm location (I typically use my microwave) to rest for 1 hour.  Bake this in a preheated oven at 425 degrees for 40 minutes or until golden brown.  Prior to baking, I did dust with flour and slash the top with a filet knife for more interest.



Irish whole wheat soda bread.


1 2/3 c of unbleached bread flour
1.5 c of whole wheat flour
1 tbl of baking powder
1/4 c of sugar
3/4 stick of butter, room temperature
1 tsp of salt
1 1/4 c of mik (I used non fat)
2 tbl of buttermilk


Preheat the oven to 400 and line your baking sheet with parchment paper.

Place all of the ingredients into your stand mixer, with the paddle attachment, and mix until it forms into a “ball” of soft dough.  Remove it and place on a floured surface.  Shape into a ball and then flatten a bit with the palm of your hand. Score the top (I use a filet knife) in the shape of an X.  Dust the top with flour and place on your baking sheet.  Bake for 32-34 minutes or until golden brown.  Remove and let cool.


Cranberry Orange Chobani Pound Cake.

My lovely friend Mia just reminded me that today is National Pound Cake day and YES I have a lovely recipe I wanted to share with you all.  This is a delectable & super moist (thanks to the Chobani) cake that is perfect for breakfast or with your afternoon cup of tea.  Enjoy!


2 c all purpose, unbleached flour
1 c sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 c freshly squeezed orange juice
Zest from one orange
1 tsp orange extract
2 tbl melted butter
2 tbl hot water
3/4 c of non fat or 2% Chobani
1 cup fresh cranberries
1/2 c chopped walnuts

In a large mixing bowl combine all of your dry ingredients. In your mixer bowl beat the egg, orange juice, zest, orange extract, butter and hot water together. Add the flour mixture to the wet batter and beat only until incorporated. Add the Chobani yogurt. Mix until blended. Add by hand the cranberries and walnuts. Spoon mixture into mini loaf pans or muffin tins that have been sprayed and floured. Bake at 325 for 50 minutes or until a toothpick comes out clean. I also dusted a few loaves with turbinado sugar from a crunchy top. Cool in the loaf pan for about 10 minutes then remove. Cool the remaining time on a wire rack. Dust with powdered sugar.


Chocolate Tart Cherry Bread.

Okay seriously… dark chocolate and tart cherries – how can you go wrong?  I thought it would be fun to create a dessert bread for my girls.  I was right – they love it!  Perfect to slice and eat or top with Nutella or peanut butter.


4 c of bread flour, plus extra for dusting
2 tsp of salt
2 tbl of olive oil
1.5 tbl yeast
1/2 c of warm water (use only enough to achieve a nice dough consistency)
4 oz of canned tart cherries (drained)
5 oz of dark chocolate chips


In a large bowl combine flour, salt, olive oil and the yeast.  Then slowly pour in the warm water.  You will only use as much as you need to make the dough pliable.  Then on a floured surface, take the dough and knead it for about 8 minutes.  Cover and let rest for one hour.

You can divide the dough into two balls or for a larger loaf, use one.  Incorporate the cherries and then the chocolate into the dough.  The dough will become quite messy due to the juiciness of the cherries.  Add enough flour to make the dough pliable.  Press the dough down into more of a disk shape (about 2 inches thick).  Let rest for 45 minutes.

Preheat the oven to 400.  Before placing the bread on a cookie sheet, score the bread with diagonal lines (using a filet knife).  Bake for 25-35 minutes or until nicely browned.


Sunflower Seed Bread.



1.5 c whole wheat flour (I use King Arthur)
1 2/3 c bread flour ( I use King Arthur)
1 tbl salt
3 tbl fast acting yeast
1.25 c water (you may need to add a tsp or more if the dough is too dry)
6 oz sunflower seeds

In a mixer bowl with the dough hook, place the flours, salt, yeast and water.  If you need to add some water add a tiny bit at a time.  Knead for 5 minutes.  Cover and let rest for one hour.

After 1 hour, add the seeds to the dough.  Then roll into a ball.  Press the dough flat down (more like a disk).  Then take a filet knife and cut vertical slices into the dough and sprinkle with extra seeds on the top.  Cover and let rise for one more hour.  Preheat your oven to 425 degrees.  After the hour, place the bread on a cookie sheet and bake for 30 minutes and then place on a rack to cool.


Everything bread flats.

This recipe is a deviation from an old King Arthur’s flour breadstick recipe.  I’ve adapted it and rolled the dough super thin for more a flat cracker v. a breadstick.  Super easy and packed with flavor!


2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
1 tablespoon Improver OR Baker’s Special Dry Milk OR nonfat dry milk
3 cups King Arthur’s all purpose unbleached white flour
1 cup  lukewarm water
2 tablespoons olive oil

1 egg white beaten with 1 tablespoon cold water
Then grab your favorite seasonings for toppings.  I used toasted sesame seeds, poppy, fennel seeds, sea salt, rosemary, & thyme.

Mix and knead the dough ingredients—by hand, mixer, or bread machine set on the dough cycle—to make a soft, supple dough. Cover with lightly greased plastic wrap, and let it rest and relax for 15 minutes (or for up to an hour or so; work it into your schedule as you see fit).

Divide the dough in half. Working with one half at a time, pat or roll it into a 9″ x 13″ rectangle.  I rolled the dough out quite thin.  Brush the dough lightly with the egg white and water, and sprinkle it with the seeds. Roll the dough lightly with a rolling pin to press the seeds in.

Use a pizza wheel or sharp knife to cut the dough (the short way) into strips about 3/8″ wide. Let rest while the oven preheats.  Preheat the oven to 425°F. Bake 8-10 minutes, or until they’re golden brown. Remove them form the oven, and cool on a rack.



Herb Popovers.

There isn’t much I need to say about this recipe but… delicious!  You can make popovers in a muffin pan or if you have a popover pan – they are even better!

4 large eggs at room temperature (this is a must)
1.5 c of low fat milk
1/2 tsp of salt
1.5 c of all purpose flour
1 tsp of Italian seasoning (you can use whatever seasonings you would like)
3 tbl of melted I Can’t Believe It’s Not Butter or regular butter

Preheat the oven to 450°F. Position your rack on the lowest shelf because they rise quite a bit.  Spray your popover pan with nonstick spray.  In your blender beat the eggs, milk and salt together.  Then add the flour & seasonings.  Blend on high until frothy.  Add the melted butter.  Blend again on high.

Pour the batter into the muffin cups, filling them about 3/4th of the way.

Bake the popovers for 20 minutes and then turn the oven to 350 for an additional 12 minutes.  Do NOT open the oven door to peek at them while they bake.  Remove & stick the tip of a sharp knife into the top of each one to release the steam.  Serve immediately.