In the past few weeks, social media has been flooded with pictures of sourdough loaves and “quarantine cookies.” Thousands of people have turned to baking as a way to invite some comfort, distraction, and joy into their lives. We love seeing so many people get back in the kitchen and hope everyone will continue to build on their baking skills. Whether you’re a professional pastry chef or just picked up a whisk, we invite you to roll up your sleeves and put your new skills with these five recipes. Don’t forget to post a picture of your homemade pretzels or gooey cinnamon rolls and tag @chef_lynn_michelle!
You don’t have to be anywhere near New York City to enjoy warm, chewy bagels. Once you master the basic recipe, try adding your own mix-ins and toppings like raisins, poppy seeds, or “everything” seasoning.
- 4 cups high-gluten flour
- 2 tsp salt
- 1 tbsp barley malt syrup or powder
- 1 ½ tsp active dry yeast
- 1 ¼ cups lukewarm water
- 3 tbsp cornmeal for dusting
- Mix flour, salt and malt in the bowl of a standing mixer with a dough hook attachment. Add yeast and water, and mix at the lowest speed until the dough looks scrappy, like shreds beginning to come together, for about 4 min. Increase to speed 2, and continue mixing until the dough is smooth and cohesive, 8 to 10 min.
- Turn dough on work surface, dividing into 8 portions, about 4 oz each. Roll dough into smooth balls and cover with a towel or plastic wrap to rest for 5 min.
- Form dough balls into dough rings, place on a cornmeal-dusted baking sheet, cover tightly with plastic wrap and rest overnight (12 to 18 hrs).
- About 20 min before baking, remove dough rings from the refrigerator. Adjust the oven rack to center position and heat to 450 degrees. Fill a large soup kettle with 3 in depth of water, and bring to a rapid boil. To test the proofing of the dough rings, fill a large bowl with cool water. Drop a dough ring into the bowl; it should float it immediately to the surface (and if not, retest every 5 min).
- Working 4 at a time, drop dough rings into the boiling water, stirring and submerging the loops with a Chinese skimmer or slotted spoon until very slightly puffed, 30 to 35 sec. Remove rings from water; transfer to wire rack, bottom side down, to drain.
- Transfer boiled rings, rough side down, to a parchment paper-lined baking sheet. Bake until golden brown and crisp, about 14 min. Use tongs to transfer to wire rack to cool. Serve warm or at room temperature.
- To 3 oz of cream cheese, add 1 can of blueberry pie filling.
- To 3 oz of cream cheese, add Mrs. Grass veggie dip mix, and 2-3 oz of club soda.
- To 3 oz of cream cheese, add 3 TBSP of Tones Garlic Herb Spice Mix and 2-3 oz of club soda.
- To 3 oz of cream cheese add 1/4 cup of dried onions and 3-5 oz of club soda.
Nothing will bring your family to the table faster than the smell of fresh cinnamon rolls in the morning. If you want to get the prep work out of the way, these rolls can be left in the refrigerator overnight before they rise for a second time and bake the next morning.
Gooey Cinnamon Rolls
- Dough Base:
- 3 cups warm water
- 1 ½ tbsp. white sugar
- 3 envelope .25 oz each active dry yeast
- 1⁄4 cup milk
- 2 eggs slightly beaten
- 1 tbsp. salt
- 10 cups all-purpose flour
- 1 cup ,white sugar
- 1⁄4 cup shortening
- 1⁄2 cup butter melted
Cinnamon Roll Mixture
- 1 cup sugar
- 1 cup brown sugar
- 1 cup melted butter
- 2 T. Cinnamon ( more or less as desired)
Make the Dough
- Preheat oven to 400 F.
- In a large bowl, mix together warm water and 1 tablespoon sugar. Sprinkle yeast over the top, lightly stir, and let it stand for about 10 minutes or until foamy.
- In a separate large baking pan; add flour ,1 cup sugar, shortening; using your fingers; mix together, until the shortening barely noticeable.
- In a small bowl, blend; milk, eggs, and salt together; and add into the yeast mixture, stir.
- Gradually; add the wet ingredients into the flour mixture; using a wooden spoon or your hands until the dough pulls away from the sides of the bowl and starts to form a ball. Leave in large pan.
- Cover with a hot, damp towel and set in a warm place to rise until doubled in bulk, about 45 minutes.
- When the dough has risen, pour melted butter over the top and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick.
For Hot Rolls
- Cut dough into 2-inch squares, roll the squares into balls, and place them in greased pans about 1 inch apart. Let rise again until doubled in size. The dough can also be refrigerated and left to rise overnight for baking the next day.
- Bake rolls for about 12 minutes or until golden brown.
For Gooey Cinnamon Rolls
- Make Dough Recipe as instructed. Mix the Cinnamon Roll mixture in a separate bowl.
- Cut dough into 2-inch squares, roll the squares (with your hands) into long 6-inch strips, dip each strip into the cinnamon mixture and wrap into a knot.
- Place the cinnamon knot into a pan and repeat this and place the cinnamon knots next to one another. Pour leftover cinnamon/butter mixture over the knots. Let rise again until your desire size of Cinnamon Rolls, then bake for about 12 minutes at 400F.
Soft pretzels take less than an hour to make (and less than a minute to eat)! Brush melted butter over the crust and top with flakey sea salt for a gourmet twist (get it?) to this classic baked treat.
Classic Hot Pretzels
- 1 package of yeast
- 1 1/2 cup of hot water not too hot and not too cool to activate yeast
- 1 tbsp Sugar
- 1 tsp salt
- 4 cups flour
- 1 Egg beaten
- coarse Kosher salt
- Preheat the oven to 425F
- Dissolve yeast in water.
- Add sugar to yeast and let the yeast rest and foam to activate.
- Add salt.
- Gradually add flour and mix.
- Knead the pretzel dough mixture until smooth.
- Cut into strips and make pretzel twists.
- Place on a greased baking sheet.
- Brush lightly with egg wash and sprinkle with kosher salt.
- Let rise to desired size.
- Bake for 15-20 minutes.
Banana bread is a family-favorite recipe for a reason: it’s easy to make, stays moist for days, and is delicious at any hour. Get your kids in on the fun by having them measure ingredients of help out with the mixing.
Camp 101 Banana Bread
- 3/4 cup sugar
- 1/2 cup margarine
- 1 egg beaten
- 1 1/4 cups mashed bananas
- 1/2 tsp. Vanilla
- 1 tsp. Baking soda dissolved in 1 TBSP of hot water
- 1 1/2 cups flour
- Preheat oven to 350.
- Grease bread loaf pan.
- Mix sugar, margarine, egg, bananas, vanilla and baking soda. *mix or beat until creamy.
- Add flour. Do not over mix.
- Bake in preheated oven for 20-25 min until golden brown and inserted toothpick comes out clean.
Sourdough is an artisanal bread that’s deceptively simple to make. In fact, basic sourdough is made with only five ingredients: yeast, flour, water, oil, and salt. Serve it plain with a pad of butter, or use it to make avocado toast, bruschetta, sandwiches, and more.