Ingredients You Will Need:

For the Dough:

• 2 tablespoons active dry yeast
  
• 1 cup plus 2 tablespoons warm water (110° to 115°)
  
• 1/3 cup vegetable oil
  
• 1/4 cup sugar
  
• 1 large egg, beaten
  
• 1 teaspoon salt
  
• 3 to 3 1/2 cups all-purpose flour

For Boiling:

• 12 cups water
  
• 1/4 cup baking soda

For Topping:

• Melted butter, for brushing
  
• Flaky salt, for sprinkling

Is This Recipe Hard?

When I first set out to make pretzel bites, I thought it was going to be one of those “Pinterest fail” situations. But honestly, it is surprisingly simple. The dough comes together quickly, and shaping the bites feels more like playing with Play-Doh than actual baking. The only part that might seem tricky is boiling the dough in baking soda water, but even that turns into a fun little science experiment. This is the kind of recipe that looks impressive but is secretly easy, and that is the best kind.

Instructions to Make It:

1. Preheat your oven to 400°F.
2. Activate the yeast: In a large mixing bowl, stir the yeast into warm water with a wooden spoon. Add the sugar and oil, then let it sit for 5 minutes until it becomes foamy and bubbly.

3. Make the dough: Stir in the beaten egg and salt. Add the flour, one cup at a time, until you have a shaggy dough.
4. Knead: Turn the dough out onto a lightly floured surface. Knead for 3 to 5 minutes until smooth and elastic. Cover with a towel and let it rest for 10 minutes to relax the gluten. Knead again for another 3 to 5 minutes.
5. Shape the pretzel bites: Divide the dough into six portions. Roll each portion into a long rope, like playing with clay as a kid. Cut the ropes into bite-sized pieces, keeping them similar in size so they cook evenly. Place on a floured baking sheet to prevent sticking.

6. Boil the bites: Bring 12 cups of water to a rolling boil in a large pot. Carefully add the baking soda since it will foam up. Drop the pretzel bites in, a few at a time, for 30 to 60 seconds. Remove with a slotted spoon and place them on a parchment-lined baking sheet, spaced apart.

7. Top and bake: Brush each bite generously with melted butter and sprinkle with flaky salt. Bake on the middle rack at 400°F for 15 to 20 minutes, until golden brown.
8. Enjoy: Let cool slightly before diving in. Be warned, these bites vanish fast.

Notes, Tips, and Variations

• Keep your bites evenly sized so they bake uniformly.
• Do not skip the resting step since it makes the dough softer and easier to shape.
• Be careful when adding baking soda to boiling water since it foams vigorously.
• Cheesy pretzel bites: Sprinkle shredded cheddar or parmesan on top before baking.
• Sweet twist: Brush with butter and cinnamon sugar instead of salt.
• Garlic herb: Mix minced garlic and herbs into the melted butter before brushing on the bites.

More Recipes You Will Love

• Easy Soft Pretzels
• Easy Drop Biscuits
• Garlic Cheese Drop Biscuits

Making pretzel bites at home is easier than you think, and nothing beats the smell of freshly baked dough in your kitchen. They are perfect for snacking, sharing, or impressing guests at your next gathering. Once you make these, you will see why homemade always wins. Now grab that mustard, cheese dip, or chocolate sauce, and let the pretzel party begin!

Print

Soft and Chewy Pretzel Bites

Soft, chewy, and golden brown, these homemade pretzel bites are the ultimate snack. With just a few simple ingredients, you can whip up a batch that’s perfect for parties, game days, or dipping in your favorite cheese or mustard sauce.

Course Appetizers

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 36

Calories 163kcal

Author Emily

Ingredients

• 2 tablespoons active dry yeast
• 1 cup plus 2 tablespoons warm water 110° to 115°
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 large egg beaten
• 1 teaspoon salt
• 3 to 3 1/2 cups all-purpose flour
• 12 cups water
• 1/4 cup baking soda
• Melted butter for brushing
• Flaky salt for sprinkling

Instructions

• Activate the yeast: In a large mixing bowl, stir the yeast into warm water with a wooden spoon. Add the sugar and oil, then let it sit for 5 minutes until it becomes foamy and bubbly.
• Make the dough: Stir in the beaten egg and salt. Add the flour, one cup at a time, until you have a shaggy dough.
• Knead: Turn the dough out onto a lightly floured surface. Knead for 3 to 5 minutes until smooth and elastic. Cover with a towel and let it rest for 10 minutes to relax the gluten. Knead again for another 3 to 5 minutes.
• Shape the pretzel bites: Divide the dough into six portions. Roll each portion into a long rope, like playing with clay as a kid. Cut the ropes into bite-sized pieces, keeping them similar in size so they cook evenly. Place on a floured baking sheet to prevent sticking.
• Boil the bites: Bring 12 cups of water to a rolling boil in a large pot. Carefully add the baking soda since it will foam up. Drop the pretzel bites in, a few at a time, for 30 to 60 seconds. Remove with a slotted spoon and place them on a parchment-lined baking sheet, spaced apart.
• Top and bake: Brush each bite generously with melted butter and sprinkle with flaky salt. Bake on the middle rack at 400°F for 15 to 20 minutes, until golden brown.
• Enjoy: Let cool slightly before diving in. Be warned, these bites vanish fast.

Notes

• Keep your bites evenly sized so they bake uniformly.
• Do not skip the resting step since it makes the dough softer and easier to shape.
• Be careful when adding baking soda to boiling water since it foams vigorously.
• Cheesy pretzel bites: Sprinkle shredded cheddar or parmesan on top before baking.
• Sweet twist: Brush with butter and cinnamon sugar instead of salt.
• Garlic herb: Mix minced garlic and herbs into the melted butter before brushing on the bites.

The post Soft and Chewy Pretzel Bites appeared first on My Bread Recipes.

There’s just something about a dish that makes the most out of what you already have, like a day-old loaf of bread and garden tomatoes, that feels like home. Whether you’re feeding family on the porch or bringing a dish to the church picnic, this salad is a sure crowd-pleaser.

Ingredients for Panzanella Salad

• Day-old bread
• Olive Oil
• Garlic Powder
• Onion Powder
• Salt
• Pepper
• Tomatoes
• Basil Leaves
• Mozzarella Pearls
• Red Onion
• White Balsamic Vinegar
• Lemon
• Shallot
• Fresh Parsley
• Garlic

Step-by-Step Instructions:

1. Preheat the oven to 300°F.
2. Tear bread into large chunks and spread on a baking sheet.
3. Drizzle with olive oil, then sprinkle garlic powder, onion powder, salt, and pepper. Toss well.

4. Bake for 10–15 minutes, flipping halfway, until golden and crisp. Let cool.
5. Make the vinaigrette: Combine all vinaigrette ingredients in a bowl or jar. Whisk or shake well. Let sit while prepping veggies.
6. Chop tomatoes and slice onion thin.
7. In a large bowl, toss together bread, tomatoes, onion, and mozzarella.
8. Pour vinaigrette over the top and gently toss. Let sit 15 minutes, then toss again.
9. Transfer to a serving platter and top with fresh basil.
10. Serve immediately.

Recipe Notes:

• Use cherry tomatoes, heirlooms, or a mix—whatever’s ripest.
• Try crumbled feta, shaved parmesan, or burrata instead of mozzarella.
• Add cucumbers for extra crunch or grilled corn for a sweet twist.
• Best eaten the same day, those juicy tomatoes will soften the bread as it sits.

More Recipes You Will Love:

• Homemade Croutons
• Caramelized Onion and Blue Cheese Stuffed Mushrooms
• Cucumber Tomato Salad

A good panzanella is like a summer day on a plate, fresh, unfussy, and full of flavor. It’s one of those dishes that reminds you simple can be downright spectacular. So grab that loaf of bread that’s getting a little too crusty and turn it into something everyone will love.

Print

Panzanella Salad

This fresh and hearty Panzanella Salad brings together crispy toasted bread, juicy tomatoes, mozzarella pearls, and fragrant basil, all tossed in a bright lemon and white balsamic vinaigrette. It’s a simple yet flavorful dish perfect for summer gatherings or an easy weeknight meal. Best enjoyed fresh the day it's made!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Additional Time 15 minutes minutes

Total Time 45 minutes minutes

Author Emily

Ingredients

• Ingredients:
• 1 loaf of crusty day-old bread
• ¼ to ½ cup olive oil depending on the bread
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1 teaspoon pepper
• 4 –5 cups tomatoes chopped
• ½ cup torn basil leaves
• 8 oz mozzarella pearls
• 1 small red onion halved and thinly sliced
• Vinaigrette Dressing:
• ¾ cup olive oil
• ⅓ cup white balsamic vinegar
• Juice + zest of one lemon
• 1 small shallot minced
• ¼ cup chopped fresh parsley
• 2 cloves garlic minced into a paste with 1 tsp salt
• 1 tsp black pepper

Instructions

• Preheat the oven to 300°F.
• Tear bread into large chunks and spread on a baking sheet.
• Drizzle with olive oil, then sprinkle garlic powder, salt, and pepper. Toss well.
• Bake for 10-15 minutes, flipping halfway, until golden and crisp. Let cool.
• Make the vinaigrette. Combine all vinaigrette ingredients in a bowl or jar. Whisk or shake well. Let sit while prepping veggies.
• Chop tomatoes and slice onion thin.
• In a large bowl, toss together bread, tomatoes, onion, and mozzarella.
• Pour vinaigrette over the top and gently toss. let sit for 15 minutes, then toss again.
• Transfer to a serving platter and top with fresh basil.
• Serve Immediately.

Notes

• Use cherry tomatoes, heirlooms, or a mix—whatever’s ripest.
• Try crumbled feta, shaved parmesan, or burrata instead of mozzarella.
• Add cucumbers for extra crunch or grilled corn for a sweet twist.
• Best eaten the same day, those juicy tomatoes will soften the bread as it sits.

The post Panzanella Salad appeared first on My Bread Recipes.

With buttery, sweet onions, tangy blue cheese, and tender baby bella mushrooms, this dish is pure comfort food in bite-sized form. Perfect for dinner parties, holiday gatherings, or just a cozy night in!

Ingredients You Will Need:

• Whole baby bella mushrooms
• Yellow onion
• Garlic
• Butter
• Seasoned Breadcrumbs
• Blue cheese

Step-by-Step Instructions:

1. Prep the mushrooms. Start by cleaning and drying your baby bella mushrooms. Remove the stems and set them aside. Place the mushrooms top side down in an oven-safe pan. Preheat your oven to 350°F.
2. Caramelize the onions. Peel and roughly chop your onions until you have about 3 cups. In a skillet, melt 1/2 cup butter over low heat. Add the chopped onions and cook slowly, stirring occasionally, until they turn soft, golden, and caramelized. This process take about 30-45 minutes, so be patient- it’s so worth it!
3. Add the garlic. One the onions are beautifully caramelized, stir in the minced garlic and cook for 2 minutes until fragrant. Remove the skillet from heat and let it cool for about 5 minutes.
4. Make the filling. After the onion mixture has cooled slightly, stir in 1/2 cup of breadcrumbs, try our seasoned breadcrumbs recipe! If you see butter pooling at the bottom of the pan, add the extra 1/4 cup of breadcrumbs a little at a time until the butter is mostly absorbed but the mixture is still moist and buttery. Gently stir in 3 ounces of blue cheese.
5. Stuff the mushrooms. Spoon the filling generously into each mushroom, mounding it high. Top each stuffed mushroom with a small chunk of the remaining blue cheese for an extra hit of flavor.
6. Bake the mushrooms at 350°F for 12-15 minutes, until the cheese is melted and the filling is golden brown.
7. Garnish with chopped parsley if desired and serve immediately. These are best enjoyed warm and gooey!

Recipe Notes:

• Not a fan of blue cheese? Try swapping in parmesan, swiss, or even goat cheese!
• Breadcrumb texture, if your filling feels too dry, add a tablespoon or two of melted butter until it’s moist and rich again.
• Make it ahead! You can prepare the filling a day ahead and refrigerate it until you’re ready to stuff and bake the mushrooms.

These Caramelized Onions and Blue Cheese Stuffed Mushrooms are pure magic—earthy, buttery, tangy, and utterly addictive. Whether you’re serving them as an appetizer or a decadent side dish, they’re sure to disappear fast. Enjoy!

More Recipes You Will Love

• Seasoned Breadcrumbs
• Homemade Croutons
• Easy Bacon Stuffed Mushrooms

Print

Caramelized Onion and Blue Cheese Stuffed Mushrooms

These Caramelized Onions and Blue Cheese Stuffed Mushrooms are the perfect savory bite for parties, holidays, or a cozy appetizer. Tender baby bella mushrooms are filled with a rich mixture of sweet caramelized onions, garlic, buttery breadcrumbs, and bold blue cheese, then baked until golden and bubbly. Easy to make and bursting with flavor, these stuffed mushrooms will quickly become a favorite for any occasion!

Course Appetizers

Cuisine American

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 325kcal

Author Emily

Ingredients

• 1 pound baby bella whole mushrooms cleaned and dried
• 3 cups chopped yellow onions about 3 large onions
• 6 cloves of garlic chopped
• ½ cup butter
• ½ to ¾ cup dry Italian seasoned breadcrumbs
• 5 oz blue cheese

Instructions

• 1. Prep the Mushrooms: Start by cleaning and drying your baby bella mushrooms. Remove the stems and set them aside. Place the mushrooms top side down in an oven-safe pan. Preheat your oven to 350°F (175°C).
• 2. Caramelize the Onions: Peel and roughly chop your onions until you have about 3 cups. In a 12” skillet, melt ½ cup of butter over low heat. Add the chopped onions and cook slowly, stirring occasionally, until they turn soft, golden, and caramelized. This process takes about 30–45 minutes, so be patient—it's worth it!
• 3. Add the Garlic: Once the onions are beautifully caramelized, stir in the minced garlic and cook for 2 minutes until fragrant. Remove the skillet from heat and let it cool for about 5 minutes.
• 4. Make the Filling: After the onion mixture has cooled slightly, stir in ½ cup of breadcrumbs. If you see butter pooling at the bottom of the pan, add the extra ¼ cup of breadcrumbs a little at a time until the butter is mostly absorbed but the mixture is still moist and buttery. Next, gently mix in 3 ounces of blue cheese.
• 5. Stuff the Mushrooms: Spoon the filling generously into each mushroom, mounding it high. Top each stuffed mushroom with a small chunk of the remaining blue cheese for an extra hit of flavor.
• 6. Bake: Bake the mushrooms at 350°F for 12–15 minutes, until the cheese is melted and the filling is golden brown.
• 7. Serve: Garnish with chopped parsley if desired and serve immediately. These are best enjoyed warm and gooey!

Notes

• Not a fan of blue cheese? Try swapping in parmesan, swiss, or even goat cheese!
• Breadcrumb texture, if your filling feels too dry, add a tablespoon or two of melted butter until it's moist and rich again.
• Make it ahead! You can prepare the filling a day ahead and refrigerate it until you're ready to stuff and bake the mushrooms.

The post Caramelized Onion and Blue Cheese Stuffed Mushrooms appeared first on My Bread Recipes.

Whether you’re topping a baked pasta, crisping up a casserole, or breading chicken or veggies, this recipe gives you full control over flavor and texture. Plus, it’s a great way to use up stale bread.

Ingredients for Seasoned Breadcrumbs

• Bread or Baguette (white, whole wheat, sourdough- whatever you’ve got works)
• Olive oil
• Garlic Powder
• Onion Powder
• Dried Parsley

How to make them yourself!

1. Preheat the oven to 300°F.
2. Prep your bread. Tear or cut the loaf into small cubes. Slightly stale bread works best – it’s easier to toast. Spread the chucks out on a baking sheet in a single layer.
3. Season and toast. Drizzle olive oil over the bread chunks – just enough to coat lightly. Sprinkle on the garlic powder, onion powder, and parsley. Use your hands or a spatula to toss everything right on the pan until evenly coated. Place the pan in the oven and toast for 15-20 minutes, flipping halfway through. Keep a close eye during the last few minutes to prevent burning. The bread should be golden brown and crisp.

4. Cool and blend. Let the toasted bread cool completely before blending. This helps avoid steam and keeps the crumbs dry. Pulse in a food processor or blender until you reach your desired texture – fine, chunky, or somewhere in between.

5. Store for later. Transfer to an airtight container and store in the fridge for up to one week or in the freezer for up to three months.

Recipe Notes and Variations

• This recipe leaves out salt and pepper so the breadcrumbs don’t overpower the seasoning in your finished dish.
• Add in 1-2 tablespoons of grated Parmesan for a cheesy, savory upgrade.
• Mix in Italian seasoning or crushed red pepper flakes for an extra kick.
• Use flavored oils for more depth.
• Dry different bread types for different flavors!

Another Recipe You Will Love

• Homemade Croutons

Print

Seasoned Breadcrumbs

Breadcrumbs might not be the star of the dish, but they’re the secret weapon that takes it to the next level—adding crunch, flavor, and that perfect finish. This homemade Toasted Seasoned Breadcrumbs recipe is simple, toasty, and packed with garlicky, herby goodness.

Course Bread

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Author Emily

Ingredients

• I loaf of bread or baguette white, whole wheat, or sourdough – whatever you’ve got works
• 1/4 to 1/2 cup olive oil
• 1-2 teaspoons garlic powder
• 1-2 teaspoons onion powder
• 1-2 tablespoons dried parsley

Instructions

• Preheat the oven to 300°F.
• Tear or cut the loaf into small cubes. Slightly stale bread works best – it's easier to toast and blend. Spread the chunks out on a baking sheet in a single layer.
• Season and toast. Drizzle olive oil over the bread chunks – just enough to coat lightly. Sprinkle on the garlic powder, onion powder, and parsley. Use your hands or a spatula to toss everything right on the pan until evenly coated. Place the pan in the oven and toast for 15-20 minutes, flipping halfway through. Keep a close eye during the last few minutes to prevent burning. The bread should be golden brown and crisp.
• Cool and blend. Let the toasted bread cool completely before blending. Pulse in a food processor or blender until you reach your desired texture.
• Store for later in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 weeks.

Notes

• This recipe leaves out salt and pepper so the breadcrumbs don't overpower the seasoning in your finished dish.
• Add in 1-2 tablespoons of grated Parmesan for a cheesy, savory upgrade.
• Mix in Italian seasoning or crushed red pepper flakes for an extra kick.
• Use flavored oils for more depth.
• Dry different bread types for different flavors!

The post Seasoned Breadcrumbs appeared first on My Bread Recipes.

These Ham and Cheese Croissant Pockets go great with a fresh pasta salad, watermelon slices, or a simple green salad. They’re easy to make, perfect for warm-weather meals, and great for picnics or quick summer dinners.

Ingredients for Ham and Cheese Pockets

• Refrigerated croissant rolls
• Thin sliced ham
• White American cheese
• Spicy mustard
• Garlic salt
• Egg

How to Make it Yourself!

1. Preheat your oven to 375°F.
2. Prepare a sheet pan by spraying it with non-stick cooking spray or lining it with parchment paper.
3. On a lightly floured surface, open each tube of croissant dough and divide in half lengthwise to create long rectangles.
4. Pinch the seam together to make a solid sheet of dough.
5. Spread a thin layer of spicy mustard on one half of each dough rectangle. Don’t go all the way to the edges-this helps it seal better.
6. Place one slice of cheese on top of the mustard. Break in in half and stagger it if needed.
7. Add two slices of ham over the cheese.
8. Fold the dough over to form a pocket and press the edges gently to seal.
9. Crimp the edges with a fork to keep all the cheesy goodness inside.
10. Repeat with the remaining dough, ham, and cheese.
11. Beat one egg until frothy and brush over the tops of each pocket.
12. Sprinkle with garlic salt for added flavor.
13. Place pockets on your prepared baking sheet.
14. Bake for 20 mins, or until golden brown and puffed. (Oven times may vary)

Recipe Notes

• No white American cheese? Regular American or Swiss works well too!
• Don’t skip the egg wash—it helps create that golden, bakery-style finish.
• Store leftovers in the fridge and reheat in a toaster oven for best results.
• Store in an airtight container for up to 4 days.
• To reheat warm in a toaster oven or oven at 350°F for 5–7 minutes.

These ham and cheese croissant pockets are a weeknight lifesaver and a weekend favorite. There’s just something special about melted cheese and flaky dough that brings comfort and joy to the table. I hope your family loves them as much as mine does!

More Recipes You Will Love:

• Pepperoni Loaf Bread
• Bierox
• Jalapeno Cheddar Biscuits

Print

Ham and Cheese Pockets

These easy-to-make, savory ham and cheese-filled croissant pockets are a perfect weeknight dinner or picnic snack. With flaky croissant dough, creamy white American cheese, and tender ham, they’re a simple yet delicious comfort food. Ready in just 30 minutes, these pockets are ideal for warm-weather meals and quick lunches.

Course Bread

Cuisine American

Keyword baking, desserts, dinner, savory

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 199kcal

Author Emily

Ingredients

• 4 8-ounce tubes refrigerated croissant rolls
• 1 pound thin sliced ham
• 8 slices white American cheese
• 1/4 cup spicy mustard
• 2 teaspoons garlic salt
• 1 egg for egg wash

Instructions

• Preheat your oven to 375°F.
• Prep your sheet pan with a little non-stick spray or line it with parchment paper for easy clean up.
• On a lightly floured surface, roll out your croissant dough. Open up each tube and divide the dough lengthwise to create long rectangles.
• Pinch the seams together, you want a solid sheet of dough to work with.
• On one half of each dough rectangle, spread a thin layer of spicy mustard. Don't go all the way to the edges-you need room for sealing.
• Layer on one slice of cheese, feel free to break it in half and stagger it if needed.
• Add two slices of ham on top of the cheese.
• Fold the dough over to create a little pocket. Press the edges gently to seal, then go back with a fork and crimp the edges all the way around.
• Repeat with the remaining dough, cheese, and ham.
• Beat and egg in a small bowl until frothy. Brush the tops of each pocket with the egg wash and sprinkle with garlic salt.
• Bake for 20 minutes, or until golden brown and puffed. (Oven times may vary)

Notes

No white American cheese? Regular American or Swiss works well too!

Don't skip the egg wash! It helps create that golden, bakery-style finish.

Store in a refrigerator in an airtight container for up to 4 days! Great to freeze individually too!

To reheat, warm in a toaster oven or oven at 350°F for 5-7 minutes.

The post Ham and Cheese Pockets appeared first on My Bread Recipes.

With their golden, buttery layers, tangy cranberries, and a hint of citrusy zest, cranberry orange scones are the perfect way to add a little sunshine to your day—whether it’s breakfast, brunch, or a well-deserved treat!

Ingredients for Cranberry Orange Scones:

• flour
• baking powder
• salt
• sugar
• vanilla extract
• heavy whipping cream
• dried cranberries
• orange
• powdered sugar
• orange juice
• cream
• salt

Step-By-Step Instructions to Make it Yourself!

1. Preheat the Oven and Prepare the Pan. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures the scones won’t stick and gives them a nice, even bake.
2. Mix the Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until fully combined.
3. Add the Wet Ingredient. Mix the vanilla extract into the heavy cream. Slowly pour the cream into the dry ingredients, a little at a time, while stirring gently. Be careful not to overmix—this will make the scones tough. You want to just bring the dough together. If needed, add 1-2 more tablespoons of cream to help the dough form. The dough should not be sticky, but there should be no dry flour left at the bottom of the bowl.
4. Add Cranberries and Orange Zest. Once the dough comes together, fold in the dried cranberries and the zest of three-quarters of the orange. Leave a little zest for the glaze later.
5. Shape the Scones. Turn the dough out onto a floured surface and knead it gently 5 or 6 times to incorporate the cranberries and zest. Divide the dough in half, then form each half into a ball. Pat each ball into a 6-inch circle. Place both circles onto the prepared baking sheet.
6. Cut the Dough and Brush with Cream. Cut each circle into 6 even wedges. Space them out a little so they have room to rise as they bake. Brush the tops of the scones with a little extra heavy cream to give them a nice golden finish.

7. Chill Before Baking. Place the baking sheet in the freezer for 15 minutes. This step helps the scones keep their shape while baking and gives them a flakier texture.
8. Bake the Scones. Bake the scones in the preheated oven for 14-16 minutes, or until the edges are golden brown and the tops are firm. The scones should have risen nicely.
9. Cool the Scones. Let the scones cool on the baking sheet for about 10 minutes before glazing. This gives them time to set and cool down slightly, making them easier to handle.
10.  Prepare the Glaze. While the scones cool, prepare the glaze by whisking together the powdered sugar, orange juice, remaining orange zest, cream, vanilla extract, and a pinch of salt. Add enough cream to reach a thin, pourable consistency.
11. Drizzle the Glaze. Once the scones are cooled for 10 minutes, drizzle the glaze over the tops. You can use a spoon or drizzle it with a fork for a nice effect. You can also sprinkle a little extra zest on top for more flavor.

Recipe Notes

Notes:

• Adjusting Cream: The amount of cream you’ll need can vary depending on your environment and how you measure the flour. If you live in a particularly humid climate or your flour is dry, you may need slightly more or less cream.
• Chop Cranberries (Optional): For smaller, more evenly distributed pieces of cranberry, you can roughly chop the cranberries before adding them to the dough. This is optional but can make for a nicer texture in the scones.
• Glaze vs. Sugar Topping: If you prefer a little crunch on your scones, you can skip the glaze and instead sprinkle turbinado or coarse sugar over the scones before baking.
• Substitutions: Feel free to swap out the dried cranberries for other dried fruits like cherries, apricots, or raisins. You can also add chopped nuts like walnuts or almonds for added texture.
• Store in an airtight container. Store at room temp for 1-2 days, for longer storage; place in refrigerator or freezer.

More Recipes You Will Love:

• Homemade Cinnamon Rolls
• Cherry Chocolate Muffins
• Lemon Poppy Seed Donuts
• Quick Cranberry Orange Rolls

These cranberry orange scones are quick to make, yet packed with flavor. The tangy sweetness of cranberries pairs perfectly with the citrusy zest of orange, creating a balance of flavors that will make your day extra special. The glaze adds a final touch of sweetness, but if you prefer a more rustic approach, skipping it in favor of a sugar topping is just as delicious.

Enjoy these scones fresh out of the oven or as a midday snack with a cup of tea or coffee. Happy baking!

Print

Cranberry Orange Scones

Cranberry Orange Scones are the perfect combination of biscuit and cake, and these cranberry orange scones take that to a whole new level. With the bright, zesty flavors of orange paired with the tart sweetness of dried cranberries, these scones are perfect for breakfast, brunch, or a cozy afternoon snack. Top them off with a simple glaze, and you’ve got a treat that everyone will love

Course Biscuits

Cuisine American

Keyword biscuits, desserts, rolls, scones

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 377kcal

Author Emily

Ingredients

• For the Scones:
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 1/3 to 1 ½ cups heavy whipping cream plus extra for brushing
• 1 cup dried cranberries
• Zest of 1 orange
• For the Glaze:
• 1 cup powdered sugar
• 1 tablespoon orange juice
• Orange zest from the remaining orange
• 1-2 tablespoons of cream or more, if needed
• A splash of vanilla extract
• A pinch of salt

Instructions

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures the scones won’t stick and gives them a nice, even bake.
• In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until fully combined.
• Mix the vanilla extract into the heavy cream. Slowly pour the cream into the dry ingredients, a little at a time, while stirring gently. Be careful not to overmix- this will make the scones tough. You want to just bring the dough together. If needed, add 1-2 more tablespoons of cream to help the dough form. The dough should not be sticky, but there should be no dry flour left at the bottom of the bowl.
• Once the dough comes together, fold in the dried cranberries and the zest of 3/4 of the orange. Leave a little zest for later.
• Turn the dough out onto a floured surface and knead it gently 5 to 6 times to incorporate the cranberries and zest. Divide the dough in half, then form each half into a ball. Pat each ball into a 6-inch circle. Place both circles onto the prepared baking sheet.
• Cut each circle into 6 even wedges. Space them out a little so they have room to rise as the bake. Brush the tops of the scones with a little extra heavy cream to give them a nice golden finish.
• Place the baking sheet in the freezer for 15 minutes. This step helps the scones keep their shape while baking and gives them a flakier texture.
• Bake the scones in the preheated oven for 14-16 minutes, or until the edges are golden brown and the tops are firm. The scones should have risen nicely.
• Let scones cool on the baking sheet for about 10 minutes before glazing. The gives them time to set and cool down slightly, making them easier to handle.
• While the scones cool, prepare the glaze by whisking together the powdered sugar, orange juice, remaining orange zest, cream, vanilla, and a pinch of salt. Add enough cream to reach a thin, pourable consistency.
• Once the scones are cooled for 10 minutes, drizzle the glaze over the tops. You can use a spoon or drizzle it with a fork for a nice effect. You can also sprinkle a little extra zest on top for more flavor.

Notes

• Adjusting Cream: The amount of cream you’ll need can vary depending on your environment and how you measure the flour. If you live in a particularly humid climate or your flour is dry, you may need slightly more or less cream.
• Chop Cranberries (Optional): For smaller, more evenly distributed pieces of cranberry, you can roughly chop the cranberries before adding them to the dough. This is optional but can make for a nicer texture in the scones.
• Glaze vs. Sugar Topping: If you prefer a little crunch on your scones, you can skip the glaze and instead sprinkle turbinado or coarse sugar over the scones before baking.
• Substitutions: Feel free to swap out the dried cranberries for other dried fruits like cherries, apricots, or raisins. You can also add chopped nuts like walnuts or almonds for added texture.

The post Cranberry Orange Scones appeared first on My Bread Recipes.

Whether you’re serving it at brunch, gifting it to friends, or keeping it all to yourself (no judgment here!), this bread is sure to impress.

Ingredients for Pumpkin Bread with Mandarin Oranges

Here’s a quick look at the ingredients you’ll need for this recipe:

• unsalted butter (room temperature)
• granulated sugar
• eggs
• pumpkin puree
• mandarin oranges in light syrup (drain and reserve syrup)
• all-purpose flour
• baking soda
• baking powder
• salt
• cinnamon
• nutmeg

Optional:

• Chopped pecans or walnuts
• Powdered sugar glaze or pumpkin seeds

Step-by-Step Instructions

1. Prep Your Ingredients

Start by preheating your oven to 350°F (175°C). Drain the mandarin oranges, making sure to reserve the syrup for later. Set both aside for now. You’ll also want to grease and flour two loaf pans or line them with parchment paper to prevent sticking.

2. Make the Batter

In a large mixing bowl, cream together the butter and sugar until it’s light and fluffy. This is the base of your bread, ensuring a perfect texture. Add your eggs one at a time, mixing well after each addition.

Next, add the pumpkin puree and ⅔ cup of the reserved mandarin orange syrup. The syrup adds moisture and a hint of citrus flavor. Mix everything until it’s well combined.

3. Combine Dry Ingredients

In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These are the classic fall spices that give the bread its warm, cozy flavor. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to over-mix —this is key to achieving a tender loaf!

4. Add Mandarin Oranges

Gently fold the mandarin oranges into the batter. As you mix, break up the orange segments slightly to distribute them throughout the loaf. This will ensure you get that perfect bite of sweet, juicy orange in every slice.

5. Bake

Pour the batter evenly into the prepared loaf pans and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the kitchen will smell like pure autumn!

Let the loaves cool in the pans for about 15 minutes before transferring them to a wire rack to cool completely.

Variations to Try

If you want to take this bread to the next level, try one of these fun variations:

• Nutty Crunch: Add ½ cup of chopped pecans or walnuts to the batter along with the mandarin oranges for a nutty crunch.
• Citrus Glaze: Mix 1 cup of powdered sugar with the remaining mandarin orange syrup, a pinch of salt, and a little vanilla extract to make a glaze. Drizzle this over the cooled loaves for an extra layer of sweetness.
• Pumpkin Seed Topping: Before baking, sprinkle ½ cup of pumpkin seeds on top of the batter. This adds a beautiful look and extra texture to your bread.

Helpful Tips for Perfect Pumpkin Bread

• Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to dense bread, and we want it to be light and fluffy!
• Breaking Up the Oranges: As you fold the mandarin oranges into the batter, break them up a bit with your spoon. This creates varying sizes of orange pieces in the loaf, giving you those delightful bursts of citrus in every bite.
• Freezing for Later: This bread freezes wonderfully! Wrap it tightly in plastic wrap and place in a freezer-safe bag. It’ll keep for up to three months, and when you’re ready to eat it, just thaw at room temperature.

Serving Suggestions

While this Pumpkin Bread with Mandarin Oranges is fantastic on its own, who can resist adding a little something extra? Try spreading a bit of sweet cream butter on a warm slice, or serve it with a drizzle of honey or maple syrup for an indulgent treat. It’s also lovely alongside a hot cup of coffee or tea, making it a perfect addition to your fall breakfast table.

More Recipes You Will Love

• Blueberry Donuts
• Lemon Poppy Seed Donuts
• Apple Bread
• Orange Cardamon Bread

Print

Pumpkin Bread with Mandarin Oranges

Moist and flavorful pumpkin bread with mandarin oranges and warm spices. A perfect fall treat with a citrus twist!

Course Bread

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 2 loafs

Ingredients

• ¾ cup unsalted butter room temperature
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 15- ounce can pumpkin puree
• 1 15- ounce can mandarin oranges in light syrup drain and reserve syrup
• 3 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• 1 ½ teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• Optional:
• Chopped pecans or walnuts
• Powdered sugar glaze or pumpkin seeds

Instructions

• Preheat oven to 350°F.
• Drain the mandarin oranges, making sure to reserve the syrup for later use.
• Grease and flour two loaf pans or line them with parchment paper.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy.
• Add eggs one at a time, mixing will after each egg.
• Add the pumpkin puree and 2/3 cup of the reserved mandarin orange syrup, mix until well combined.
• In a separate bowl, sift together the, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Gradually add the dry ingredients into the wet mixture, stirring until just combined.
• Gently fold the mandarin oranges into the batter, breaking up the oranges slightly to distribute around the loaf.
• Pour batter evenly into the prepared loaf pans.
• Bake for 60 minutes, or until a toothpick comes out clean.
• Cool for 15 minutes, then enjoy!

The post Pumpkin Bread with Mandarin Oranges appeared first on My Bread Recipes.

But adding a fun corn shape isn’t only for entertainment, each stick has a crunchy exterior and a fluffy interior. It is like always getting the crunchy corner piece! Just butter them up and enjoy!

Ingredients for Cornbread Sticks

• All Purpose Flour
• Corn Meal
• Sugar
• Salt
• Baking Powder
• Milk
• Eggs

Step-by-Step Instructions for Cornbread Sticks

1. Brush cast iron corn stick pan liberally with oil.
2. Place the pan in the cold oven and preheat the oven and pan together to 425 degrees.
3. While the oven and pan preheat, mix the flour, cornmeal, sugar, salt, and baking powder until combined in a mixing bowl.
4. Add egg and milk and mix until just combined. Let the batter rest while the oven preheats.

1. Once the oven is preheated to 425 degrees, take out the cornbread pan.
2. Spoon batter into the pan to the top of each cavity.
3. Bake for 15 minutes or until golden brown.
4. Let the cornbread sticks rest in the pan for about a minute before trying to remove them from the pan. Repeat for the batch.

Recipe Notes and Variations

• Make sure your skillet is well oiled and very hot.
• I even re-oil the pan and set the empty pan back in the oven for a few minutes to heat up again before I bake the second batch.
• Give the cornbread a minute or two to cool in the pan before trying to remove them to let them release on their own.
• Store in an airtight container.

More Recipes You Will Love

• Sweet Cornbread
• Cornbread
• Skillet Cornbread
• Smokey Chili
• Beef Stew

A fun way to serve cornbread with your favorite soup or chili. Or just dip them in honey for a sweet treat. It’s great for little hands to hold and nibble, too.

Print

Cornbread Sticks

Golden, crisp, and packed with flavor, cornbread sticks are a delicious twist on the classic cornbread recipe. These savory treats are baked in a cast-iron mold to create perfect, crunchy edges with a soft, tender center.

Course Bread

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 18 Sticks

Calories 82kcal

Author Emily

Ingredients

• 1 cup all purpose flour
• 1 cup cornmeal
• ½ cup sugar
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1 cup milk
• 1 egg

Instructions

• Brush cast iron corn stikc pan liberally with oil.
• Place the pan in the cold oven and preheat the oven and pan together to 425 degrees/
• While the oven and pan preheat; mix the flour, cornmeal, sugar, salt, and baking powder until combined in a mixing bowl.
• Add egg and milk until just combined. Let the batter rest while the oven preheats.
• Once the oven is preheated to 425 degrees, take out the cornbread pan.
• Spoon batter into the pan to the top of each cavity.
• Bake for 15 minutes or until golden brown.
• Let the cornbread sticks rest in the pan for about a minute before trying to remove them from the pan. Repeat for the batch.

The post Cornbread Sticks appeared first on My Bread Recipes.

These mini bread rolls are coated in a flavorful garlic butter mixture and baked until golden brown and crispy on the outside, and soft and chewy on the inside.

Why You’ll Love these Bite-Size Appetizers

• So Delicious: The combination of fresh bake bread, butter and fresh garlic is impossible to resist.
• Easy to Make: You can make these with your favorite bread dough recipe or use frozen bread dough as a short cut.
• Fun to Eat: Garlic bread bites are the perfect finger food. They’re small enough to pop in your mouth, but big enough to be satisfying.

Ingredients for Garlic Bread Bites Recipe

• Warm Water – about 98°-100°.
• Granulated Sugar
• Active Dry Yeast
• Olive Oil
• All Purpose Flour
• Kosher Salt
• Salted Butter
• Fresh Garlic

Step-By-Step Directions for Garlic Butter Bread Bites

1. Add warm water to a large bowl with sugar, yeast and olive oil. Mix to combine.
2. Add 1 cup of flour and the salt. Stir to combine. If dough is sticky, add flour, 1 tablespoon at a time until the dough pulls away from the bowl.
3. Place the bread dough on a lightly floured work surface.
4. Knead for 3-5 minutes, adding more flour as needed.
5. Grease a bowl with olive oil and place the dough in the bowl. Cover and set in a warm place for about an hour or until doubled in size.
6. Punch down the dough and knead out the air bubbles.

7. On a floured work surface, cut the dough into five sections. Cut each section into 7 pieces.
8. Roll each piece of dough between the palms of your hands to make a dough ball.
9. Place each dough ball onto a lined baking sheet with about an inch in between.
10. Cover with a tea towel and set aside in a warm place while the oven preheats.
11. Bake rolls for about 8 minutes.

12. Melt butter in a small skillet with sliced garlic cloves, cooking about 2 minutes.
13. Remove rolls from oven and brush with garlic butter.
14. Return to oven under the broiler for 1- 2 minutes or until golden brown.
15. Serve rolls immediately or at room temperature.

Recipes Notes and Tips

• Storage: Store garlic bread bites in an airtight container at room temperature up to 2 days, refrigerate up to 4 days or freeze up to 3 months.
• Reheat: Garlic bread bites can be reheated in a toaster oven or oven at 300° for about 5 minutes.
• Variations: Add herbs like oregano, rosemary or basil in the garlic butter mixture. You can also top them with cheese, bacon, or other toppings of your choice.
• Occasions: Garlic bread bites are a great appetizer for any occasion, from a casual get-together to watch the game to a holiday party. They’re also a great addition to potlucks and barbecues.

Serving Ideas for Mini Bread Roll Appetizers

• These mini bread rolls were the perfect mini burger buns for our bite sized burger appetizers.
• Garlic Bread Bites can be served as an appetizer to dip in marinara sauce, ranch dressing or your favorite fondue.
• Serve these mini rolls as croutons for soups and salads.

You might also like our Easy Soft Pretzels for a delicious snack for any day of the week.

The next time you’re looking for a delicious, easy-to-make, and versatile appetizer, reach for these garlic bread bites! You won’t be disappointed.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print

Garlic Bread Bites

Garlic Bread Bites are the perfect appetizer for any occasion. Mini bread rolls drenched in garlic butter are a great addition to charcuterie boards and appetizer spreads.

Course Appetizers

Cuisine American

Keyword bite size bread rolls, bread balls, bread bites

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Additional Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12 servings

Calories 83kcal

Author Milisa

Ingredients

• 1/2 cup warm water 98 – 100°
• 1/2 tablespoon granulated sugar
• 2 1/4 teaspoons active dry yeast 1 packet
• 1/2 tablespoon olive oil
• 1 1/4 cups all purpose flour
• 3 tablespoons salted butter
• 2 garlic cloves sliced thin

Instructions

• Add warm water to a large bowl with sugar, yeast and olive oil. Mix to combine.
• Add 1 cup of flour and the salt. Stir to combine. If dough is sticky, add flour, 1 tablespoon at a time until the dough pulls away from the bowl.
• Place the bread dough on a lightly floured work surface.
• Knead for 3-5 minutes, adding more flour as needed.
• Grease a bowl with olive oil and place the dough in the bowl. Cover and set in a warm place for about an hour or until doubled in size.
• Punch down the dough and knead out the air bubbles.
• On a floured work surface, cut the dough into five sections. Cut each section into 7 pieces.
• Roll each piece of dough between the palms of your hands to make a dough ball.
• Place each dough ball onto a lined baking sheet with about an inch in between.
• Cover with a tea towel and set aside in a warm place while the oven preheats to 375°.
• Bake rolls for about 8 minutes.
• Melt butter in a small skillet with sliced garlic cloves, cooking about 2 minutes.
• Remove rolls from oven and brush with garlic butter.
• Return to oven under the broiler for 1- 2 minutes or until golden brown.
• Serve rolls immediately or at room temperature.

Notes

Storage: Store garlic bread bites in an airtight container at room temperature up to 2 days, refrigerate up to 4 days or freeze up to 3 months.

Reheat: Garlic bread bites can be reheated in a toaster oven or oven at 300° for about 5 minutes.

Variations: Add herbs like oregano, rosemary or basil in the garlic butter mixture. You can also top them with cheese, bacon, or other toppings of your choice.

The post Garlic Bread Bites appeared first on My Bread Recipes.

How to Make Soft Pretzel Dough

1. Add warm water to a large bowl with yeast, sugar and olive oil. Stir to combine.
2. Add 3 cups of flour with a teaspoon of kosher salt. 
3. Stir together with a dough whisk or wooden spoon until dough comes together.
4. Turn dough out onto a lightly floured surface. Knead for 3- 5 minutes until dough is no longer sticky. Adding flour 1 tablespoon at at a time as needed.

5. Divide dough in half.
6. Divide each dough half into 4 pieces. 
7. Roll the dough into about a 18 inch rope. Dough can be rolled on the floured surface or between your hands. If dough is resistant to shape, allow it to rest a few minutes and try again. 

Shaping Soft Pretzels

1. Form the dough into a U shape.
2. Twist the ends twice.
3. Fold the ends over the round part of the dough. Watch this video if you need more help shaping the pretzel dough.
4. Place on a lined baking sheet with about 2 inches in between.

5. In a small bowl, beat the egg with a tablespoon of water.
6. Brush the pretzel dough with the egg wash using a pastry brush.
7. Sprinkle with salt.

Dipping Sauce Ideas for Soft Pretzels

• Easy Cheese Sauce: Melt 12 ounces Velveeta cheese with ½ cup milk over medium heat, stirring until melted. 
• Garlic Butter: Melt 1/4 cup of butter in a small skillet over low heat with 1 garlic clove sliced in half. Cook 2-3 minutes. Brush over pretzels or dip into melted garlic butter.
• Honey Mustard Sauce: Mix 1/4 cup mustard, 1/4 cup honey and 1/2 cup mayo.

Store and Reheat

• Storage: Store pretzels in an airtight container up to 24 hours at room temperature or up to 2 days in the refrigerator. 
• Freeze: Cooked pretzels can be frozen in a single layer in a freezer bag up to 3 months.
• Reheat: Reheat thawed pretzels in air fryer at 350° 1- 2 minutes. For frozen pretzels 3- 4 minutes.

Add our Beer Cheese Bread to your must try list for a quick and easy snack and you will love these Garlic Bread Bites for an easy appetizer.

Add these Easy Soft Pretzels to your list to try for game day get togethers or family game nights.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Print

Easy Soft Pretzels

Easy Soft Pretzels are soft and chewy just like the mall pretzels everyone craves! Once you see how easy they are to make at home, you can enjoy them anytime.

Cuisine American

Keyword easy recipe for soft pretzels, homemade soft pretzels

Servings 8 Pretzels

Ingredients

• 1 ½ cups warm water 100°
• 1 tablespoon dry active yeast
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 3 ½ – 4 cups all purpose flour or bread flour
• 1 teaspoon kosher salt
• 1 large egg
• 1 tablespoon water
• flake sea salt

Instructions

• Preheat oven to 375°.
• Add warm water to a large bowl with yeast, sugar and olive oil. Stir to combine.
• Add 3 cups of flour with a teaspoon of kosher salt. 
• Stir together with a dough whisk or wooden spoon until dough comes together.
• Turn dough out onto a lightly floured surface. Knead for 3- 5 minutes until dough is no longer sticky. Adding flour 1 tablespoon at at a time as needed.
• Divide dough in half.
• Divide each dough half into 4 pieces. 
• Roll the dough into about a 18 inch rope. Dough can be rolled on the floured surface or between your hands. If dough is resistant to shape, allow it to rest a few minutes and try again.
• Form the dough into a U shape.
• Twist the ends twice.
• Fold the ends over the round part of the dough.
• Place on a lined baking sheet with about 2 inches in between.
• In a small bowl, beat the egg with a tablespoon of water.
• Brush the pretzel dough with the egg wash using a pastry brush. Sprinkle with salt.
• Bake for 8 – 10 minutes or until golden brown. 

Notes

Store and Reheat

• Storage: Store pretzels in an airtight container up to 24 hours at room temperature or up to 2 days in the refrigerator. 
• Freeze: Cooked pretzels can be frozen in a single layer in a freezer bag up to 3 months.
• Reheat: Reheat thawed pretzels in air fryer at 350° 1- 2 minutes. For frozen pretzels 3- 4 minutes.

The post Easy Soft Pretzels appeared first on My Bread Recipes.