My wife loves breakfast food and could have it for every meal. I’m not as big of a fan and usually prefer to have breakfast foods during breakfast or brunch. And when I do go for it, pancakes have long held my top spot for batter-based breakfast foods. So it took something special like this buttermilk waffle recipe to get me to make something different.

And, let me tell you, this waffle recipe is something special.

These buttermilk waffles are the epitome of breakfast perfection – golden, crispy on the outside, and irresistibly fluffy on the inside. They’re the kind of waffles that will make your taste buds dance with delight and have you craving them morning, noon, and night. Even if you’re usually someone like me who thinks breakfast is for breakfast.

Whether you’re looking to impress your family with a memorable weekend breakfast or wanting to treat yourself to a decadent brunch, these buttermilk waffles will never disappoint. They’re the perfect canvas for your favorite toppings, whether you prefer a classic drizzle of maple syrup, a dollop of whipped cream, or a shower of fresh berries.

Get ready to elevate your waffle game and embark on a culinary journey that will tantalize your taste buds and leave you craving more. Without further ado, let’s dive into the recipe and discover how to make the best buttermilk waffles you’ll ever make.

Buttermilk Waffle Recipe Ingredients

To follow this incredible buttermilk waffle recipe, you’ll need just a handful of simple ingredients that you likely already have in your kitchen. If you’re used to using premade mixes, you may not know what actually goes into making the batter. Here’s what you’ll need to gather:

• All-purpose flour, which will serve as the base of the waffle batter, providing structure and texture.
• Sugar adds a touch of sweetness and balances out the flavors.
• Baking powder provides some of the necessary leavening power, helping the waffles rise and become wonderfully fluffy.
• Baking soda will react with the acidity in buttermilk to add even more leavening power.
• Salt enhances the flavors of everything and will bring out the best in all the other ingredients.
• Buttermilk is the star ingredient that gives these waffles their distinctive tang and incredible tenderness.
• Milk to keep everything from drying out.
• Eggs, which will need to be separated because whipped egg whites are part of the big secret for perfect waffles.
• Vegetable oil keeps things moist and gives the perfect crisp to the exterior of the waffles.
• Vanilla extract to infuse the waffles with a subtle hint of flavor, warmth, and sweetness.

With these simple yet essential ingredients, you’ll be well on your way to creating the best buttermilk waffles you’ve ever tasted. So gather your supplies and let’s dive into the step-by-step process of making these delectable waffles!

Why Buttermilk Is the Secret Ingredient

You might be wondering whether it’s worth the effort to grab buttermilk for these waffles – likely one of the few ingredients you don’t already have on hand. Buttermilk is not only responsible for a slightly tangy flavor but also plays a crucial role in achieving the light and fluffy texture that makes these waffles truly exceptional.

Buttermilk is a fermented dairy product with an acidic taste. This acidity is what sets it apart from regular milk and makes it a game-changer in baking. When combined with the other ingredients in the waffle batter, the acidity of buttermilk reacts with the baking soda, creating a chemical reaction that produces carbon dioxide. The release of carbon dioxide gas forms bubbles throughout the batter, resulting in a light and airy texture when cooked.

Plus, the acidic nature of buttermilk also helps to tenderize the gluten proteins in the flour, preventing them from developing too much and resulting in a tender, melt-in-your-mouth waffle. This ensures that your buttermilk waffles have a delightful, moist interior.

The tangy flavor of buttermilk adds a pleasant and subtle tang that perfectly complements the sweetness of the waffle. It adds a depth of flavor that takes these waffles to the next level, making them far more memorable than your average breakfast treat.

Get ready to indulge in a breakfast experience like no other, as you savor each bite of these tender, fluffy, and tangy delights.

Mixing Up the Batter

Now that you have gathered your ingredients and understood the importance of buttermilk, it’s time to mix up the batter for your delectable buttermilk waffles. Follow these simple steps to achieve a smooth and luscious batter:

In a large mixing bowl, combine all of the dry ingredients: the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix the dry ingredients together until they are well combined and evenly distributed.

In a separate bowl, whisk together the majority of the wet ingredients: buttermilk, milk, vanilla extract, and 1/2 cup of vegetable oil. Make sure to whisk until the wet ingredients are thoroughly blended and the mixture is smooth.

Now, gently crack open the eggs and separate the yolks from the egg whites. Add the yolks in with the wet ingredients and mix them together. Put the egg whites into a separate bowl. Use a hand mixer or whisk to whip the egg whites until they form stiff peaks (it is much easier with the hand mixer…).

Pour the wet mixture into the dry ingredients – keeping the whipped egg whites separate for now. Gently whisk the ingredients together. Be careful not to overmix, as this can result in dense waffles. Some lumps in the batter are ok, so just mix until everything is generally combined and there are no longer pockets of dry ingredients.

Now add the whipped egg whites into the same bowl. Gently use a spatula or wooden spoon to fold the egg whites into the batter. We do this gently to help keep the air in the egg whites that’ll make sure our batter is light and fluffy when baked.

Once the batter is well mixed, let it rest for about 5 minutes. This resting period allows the flour to fully hydrate and ensures a better texture and structure in your waffles.

Now that your batter is prepared, it’s time to move on to the exciting part – cooking the buttermilk waffles!

Preparing the Waffle Iron

The key tool for making waffles is the humble waffle iron.

And before diving into cooking your buttermilk waffles, it’s essential to properly prepare your waffle iron to ensure optimal results. Use the following steps to get your waffle iron ready for action.

Preheat the Waffle Iron. Turn on your waffle iron and allow it to preheat according to the manufacturer’s instructions. This step is crucial as it ensures that the waffle iron reaches the right temperature for even cooking and a crispy exterior.

Wiping with Vegetable Oil. Once the waffle iron is heated, it’s time to give it a light coating of vegetable oil to prevent the waffles from sticking. Grab a pastry brush or a folded piece of paper towel. Dip it into a small amount of vegetable oil. Gently brush or rub the oil onto the cooking surfaces of the waffle iron, and try your best to cover all the nooks and crannies. I repeated this step once in the middle of cooking to make sure nothing would stick.

Follow the Manufacturer’s Instructions. Every waffle iron is different, so it’s crucial to refer to the specific instructions provided by the manufacturer. They may have additional guidelines or recommendations for preparing the waffle iron that are specific to your model.

By preheating your waffle iron and applying a light coating of vegetable oil, you’re setting the stage for waffle success. Now, it’s time to pour that delectable buttermilk waffle batter onto the hot iron and transform it into golden, crispy waffles.

Step-by-step Instructions for Making Buttermilk Waffles

With the batter ready and the waffle iron hot, it’s time to make our perfect, golden waffles. Here’s how you can achieve waffle perfection:

Pouring the Batter: Take a measuring cup or ladle and pour the batter onto the center of the preheated waffle iron. The amount of batter needed will depend on the size of your waffle iron, so refer to the manufacturer’s recommendations. For mine, it ended up being a little over half a cup. But the size and depth of your iron can change that dramatically. Be careful not to overfill the iron, as the batter will spread and rise during cooking. It is better to have a smaller waffle than a full waffle with tons of wasted batter running out the sides.

Cooking the Waffles: Close the waffle iron and let the magic happen. Note that some waffle irons (including mine) need to be turned over after closing them. This helps spread the batter around and typically activates the timers that are built in. Allow the waffles to cook according to the manufacturer’s instructions. The cooking time typically ranges from 4 to 6 minutes. Make sure the waffles are beautifully golden brown and crisp on the outside.

Removing the Waffles: Once the waffles have reached your desired level of doneness, carefully open the waffle iron. Use a fork or tongs to gently remove the waffles, ensuring that you don’t damage their shape or texture. Serve the waffles immediately or keep them in a warmed oven until all are ready.

Remember to exercise caution while handling the waffle iron, as it will be hot.

Now that your perfectly cooked buttermilk waffles are ready, it’s time to savor the moment. Serve them warm and enjoy the heavenly combination of crispy exteriors and fluffy interiors.

Toppings and Accompaniments for This Buttermilk Waffle Recipe

When it comes to enhancing the flavor and enjoyment of this homemade buttermilk waffle recipe, the options for toppings and accompaniments are endless. Here are some delicious categories to explore:

Sweet Delights:

• Syrup – warm maple syrup, my Triple Berry Syrup, or any other you prefer
• Fresh Fruits (sliced strawberries, blueberries, raspberries, or bananas)
• Whipped Cream
• Powdered Sugar (a light dusting to look real fancy)

Decadent Indulgences:

• Caramel Sauce
• Chocolate Sauce
• Nutella
• Peanut Butter
• Cookie Butter
• Chopped Nuts (walnuts, pecans, or almonds)

Savory Flavors:

• Sausage
• Crispy Bacon
• Candied Bacon
• Fried Eggs
• Fried Chicken -to make chicken and waffles

Feel free to mix and match from different categories, experiment with flavors, and create your own unique combinations. Get creative by trying combinations like fresh fruits with whipped cream, caramel sauce with chopped nuts, or bacon with a fried egg. The possibilities are limited only by your imagination.

So, explore and create to your culinary heart’s content with waffles as your canvas. Have a lot of toppings available and let everyone choose to top as they please.

Tips for Making the Perfect Buttermilk Waffle Recipe

To ensure your buttermilk waffles turn out absolutely perfect every time, here are some valuable tips to keep in mind:

1. Don’t Overmix the Batter. When combining the batter and the whipped egg whites, gently fold them together until just combined. Overmixing can lead to tough and dense waffles. It’s okay if there are a few lumps in the batter; they will disappear during cooking.
2. Preheat the Waffle Maker and Lightly Oil with Vegetable Oil. Before pouring the batter, make sure your waffle maker is preheated to the desired temperature according to the manufacturer’s instructions. Lightly oil the waffle maker with vegetable oil to prevent sticking and ensure easy release. This also helps in crisping the outside of the waffles.
3. Serve the Waffles Immediately or Keep Them Warm in the Oven. For the best eating experience, serve the waffles immediately after cooking. Their crisp exterior and fluffy interior are at their prime right off the waffle iron. If you must wait, place them on a wire rack set in a 225°F (110°C) oven. This will help maintain their crispness while you finish baking.
4. Experiment with Cooking Times. Waffle irons vary, so it’s essential to experiment with cooking times to achieve your desired level of crispness. Start with the recommended cooking time, but adjust it if you prefer a lighter or darker waffle.

By following these tips, you’ll be well on your way to making the perfect batch of buttermilk waffles. Enjoy the process, embrace the art of waffle-making, and delight in the delectable results. These tips will ensure your buttermilk waffle recipe is a delicious success.

Variations and Add-ins to Try with Buttermilk Waffles

While classic buttermilk waffles are a delightful treat on their own, why not explore different variations and add-ins to elevate your waffle game? Here are some delicious ideas to inspire your creativity:

Pancakes with chocolate chips are common. So why not try mixing in chocolate chips or cocoa powder into waffle batter? The melted chocolate will create pockets of gooey goodness, making your waffles irresistible.

Add a burst of freshness and natural sweetness to your waffles by incorporating fruits directly into the batter. Consider adding blueberries, strawberries, diced apples, or sliced bananas.

For a delightful crunch and a boost of protein, try adding chopped nuts or toasted coconut to the waffle batter.

Infuse your waffles with the comforting flavors of warm spices. Add a dash of ground cinnamon, nutmeg, or a pinch of cardamom to the batter. Or put maple syrup directly into the batter itself to create waffles with a cozy and aromatic twist.

And if you want a fun, savory twist, experiment with add-ins like grated cheese, cooked bacon bits, or finely chopped herbs such as chives or parsley. These savory variations will make them a perfect base for a savory brunch.

Remember, the possibilities are endless when it comes to customizing your buttermilk waffles. Don’t be afraid to get creative, experiment with different flavors, and make your breakfast or brunch a memorable experience. Whether you prefer sweet or savory, enjoy the journey of creating your perfect buttermilk waffles.

How did yours turn out?

I’d love to hear when you try out this buttermilk waffle recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Best Buttermilk Waffle Recipe

Recipe by Marc PetersonCourse: Breakfast, BrunchDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

It’s time for the ultimate buttermilk waffle recipe. Learn how to make the best buttermilk waffles ever. Fire up the waffle iron now!

Ingredients

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 cup buttermilk

• 2/3 cup milk

• 1/2 cup plus 1 tablespoon vegetable oil, divided

• 1 teaspoon vanilla extract

• 2 eggs, separated

Directions

• Combine the flour, sugar, baking powder, baking soda, and salt together in a medium bowl
• In a separate bowl, whisk together the buttermilk, milk, vanilla extract, and 1/2 cup of the vegetable oil
• Separate the egg yolks and whites, adding the yolks to the wet ingredients and whisking
• In another bowl, use a hand mixer or whisk to whip the egg whites into stiff peaks
• Mix the wet ingredients (except the whipped egg whites) into the dry ingredients, be careful not to overmix – some lumps are helpful
• Gently fold the whipped egg whites into the mixture, do not overmix but they should be incorporated together
• Preheat the oven to 225°F (110°C), plug in the waffle iron so it can warm up, and wipe the waffle iron with some of the reserved vegetable oil
• Fill the bottom of the waffle iron with batter – the amount will depend on your specific waffle iron but for me was a little over half a cup
• Close and cook until golden brown, based on your waffle iron instructions (about 5 minutes)
• Remove and serve or place in the preheated oven and continue until all of the batter is used

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The post The Best Buttermilk Waffle Recipe You’ll Ever Make appeared first on Do You Roux?.

Soft, chewy, and packed with flavor – these homemade pretzels are the perfect snack or appetizer for parties, family gatherings, and other special events. Follow this simple pretzel recipe to make some terrific twisted baked goods for yourself.

Pretzels became my go-to lunch in middle school. I could get a huge pretzel with a side packet of cream cheese for under 2 bucks. Which, in my mind, was a deal that couldn’t be beat.

I know cream cheese sounds weird, but don’t knock it until you try it.

This homemade pretzel recipe is so chewy and delicious, you’ll want to make them for everyone in your life. These soft homemade pretzels are perfect to serve up as an appetizer or as a side alongside a large bowl of soup. Or even mix it up by making pretzel bites or buns.

So, whether you’re trying them plain, with cream cheese, or some other dipping sauce, get to mixing, baking and salting!

Steps to Making the Pretzels

If you’re looking to make homemade pretzel dough, then you should know that you can use a stand mixer to help with this process, but I used hand mixing and hand kneading. Either method will work, but you’ll want to follow these steps to get your pretzel recipe ready for baking:

1. Activate the yeast

2. Mix in the flour, salt, and sugar

3. Stir until it makes a loose, shaggy dough

4. Knead the dough on a floured surface for about ten minutes

5. Put the dough in a bowl, cover it, and let the dough rise for 1 hour

6. Bake the baking soda

7. Cut the dough into 8 even pieces, and roll and stretch them all into long, thin ropes

8. Shape and twist the ropes into pretzels, then let them rise, covered for 30 to 45 minutes

9. Preheat the oven to 450 degrees and bring water to a boil in a large pot

10. Add brown sugar and baking soda to the boiling water and turn the heat down

11. Soak the pretzels in the water for 1 minute on each side then remove them to a baking sheet

12. Bake the pretzels for 10-15 minutes until dark brown

13. Brush the pretzels with melted butter and sprinkle them with salt or other desired toppings

Follow this simple pretzel recipe to get amazing results every time.

Ingredients for a Homemade Pretzel Recipe

This pretzel recipe uses many of the basic baking ingredients – yeast, water, flour, salt, sugar, baking soda, and brown sugar. Note that this recipe does use active dry yeast and not instant yeast. It just means we’ll have to activate the yeast with warm water before mixing the dough together.

We’ll also use butter and salt to top the pretzels when they’re finished baking. For the salt, you can just use some kosher salt. But to be truly authentic you can buy some coarse, crunchy pretzel salt for topping.

Baking some baking soda in the oven seems like a strange concept. But, it helps in this recipe.

Traditional pretzels are soaked in a lye bath before baking. The baking soda imitates a lye bath but isn’t as caustic. It causes the baking soda to become more alkali. By baking the baking soda, you can get results closer to what would come from using true lye.

Preparing Pretzel Recipe Dough

Pretzel dough follows the same basic steps as most bread doughs.

After activating the yeast and mixing together the ingredients to make a shaggy dough (as seen in the photo below), it takes time to knead the dough. Kneading the dough helps to form gluten and will take it from a loose, shaggy mess to a smooth, round ball of dough.

Knead the dough for 10 to 15 minutes until it forms a smooth dough that holds its shape relatively well.

Next, place the dough into a clean bowl and loosely cover it. I’d recommend using a clean kitchen towel to cover the bowl. I used plastic wrap here to get better photos and videos of the dough rising. Let it rise in a warm place for 1 to 1.5 hours until roughly doubled in size.

Once the dough has risen and looks nice and puffy, it is ready to go.

Shaping the Pretzels

Pretzel shaping is easier than you may think. They can honestly take any shape you want, but I’ll be covering the traditional pretzel shape in this post.

This traditional shape looks kind of like a bow or a knot, but to start making it we will need to cut the dough into individual pieces. Roll the risen dough out onto a lightly floured surface and use a bench scraper or knife to cut it into 8 roughly equal pieces. You can weigh the pieces for an accurate measure, but rough estimates work well enough.

Cover the divided-up dough with a clean towel and then take out one piece at a time to begin shaping. Roll and stretch them into a long, thin rope.

Then take both ends of the dough rope and begin turning them up into a ‘U’ shape. Bring the ends together and put one end over the other. Twist the two ends around each other once, and then rest them atop the base of the pretzel.

To help the ends stick down to the rest of the pretzel, you can use a dab of water underneath each end before lightly pressing the ends down onto the pretzel base. When all of the pretzels are formed, cover them loosely with a towel and let them rise again for 30 to 40 minutes until they look visibly puffed up.

Bathing and Baking Homemade Pretzels

Putting your food in a bath may seem a bit strange. But, for this pretzel recipe, it is an integral part of the process.

The brown sugar and baking soda bath create an alkaline bath that prevents the dough from springing up while baking in the way that traditional bread does. This gives pretzels their chewy texture, dark color, thicker ‘crust’, and unique density. It also helps to create the pretzel flavor.

Though traditionally this bath is done with lye, it can be a dangerous chemical and may not be widely available. So we’ll use baking soda. And, as noted above, we’ll bake the baking soda to make it even more alkaline to get closer to the traditional lye results.

Mix the brown sugar and baking soda into boiling water until dissolved and turn the heat down to a simmer. Then place the pretzels into the water and let them soak for a minute on each side. Then remove them to a parchment paper lined baking sheet.

Bake the pretzels in an oven preheated to 450°F (230°C). Bake for 10 to 15 minutes until they are dark brown in color.

Tips for the Best Pretzel Recipe

Here are a few simple tips for making the best pretzels:

Be careful when adding the baking soda to the boiling water. Use a wide, tall pot to give room for the water to boil a bit violently when adding the baking soda. And, rather than dumping it all in at once, slowly pour it in.

When soaking the shaped dough in the alkaline bath, use a slotted spoon or spider strainer to remove them from the bath and let them easily drain.

When you’re ready to top the pretzels, it is useful to set up a sort of topping station. I used a baking sheet lined with parchment paper with a cooling rack set inside it. The baking sheet will catch any dripping butter or extra toppings to make cleanup much easier.

Note that you can coat the pretzels in an egg wash before baking them to get an even darker color on the pretzels.

Variations and Toppings for Homemade Pretzels

You don’t have to make just the traditional shape when using this recipe. The dough can be formed and shaped into a variety of different foods, for example, buns, bites, and breadsticks.

Buns: Prepare the dough as directed, but when shaping form each piece of dough into a ball instead of a rope. Soak the dough balls in the alkaline bath for a minute on each side and place them on a lined baking sheet. Before baking, cut a shallow “X” on top of each bun.

Bites: Prepare, rise, and cut the dough as directed and then roll the pieces of dough into long ropes just as with regular shaping. But instead of twisting them together, cut the ropes into small one to two-inch pieces. These can then be soaked and baked with the same methods.

Bread Sticks: Prepare the dough, but cut it into twice as many (16) pieces. Roll the pieces into small logs and soak them in the baking soda bath. Then bake them as directed.

But the shapes aren’t the only options for customization, instead of the usual pretzel salt try some different flavor toppings or dipping sauces to mix things up with this same recipe.

Cinnamon Sugar Pretzel – After basting the baked pretzels with butter, generously sprinkle them with a cinnamon sugar mixture. The best ratio seems to be 1 part cinnamon to 4 parts sugar.

Everything Pretzels – After basting the baked pretzels with butter, generously sprinkle them with an everything bagel seasoning. You can find a recipe to make your own seasoning or buy a premade everything bagel seasoning.

Parmesan Garlic – Sprinkle the parmesan garlic seasoning over the buttered pretzels. My recommendation is to find a garlic parmesan popcorn seasoning to do the trick here.

For dipping sauces, try any of the following: nacho cheese, cream cheese (try it, I promise you’ll love it!), honey mustard, garlic sauce, ranch dressing, barbecue sauce, chocolate, and peanut butter.

You could even try dipping in some of the sauces or condiments we have here on the site:

• Chipotle Hot Honey
• Buttery Salted Caramel Sauce
• Brown Sugar Pumpkin Spice Butter

However you customize your pretzels, follow this recipe to make it the most delicious snack.

How did yours turn out?

I’d love to hear when you try making homemade pretzels! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Soft and Chewy Homemade Pretzels

Recipe by Marc PetersonCourse: Appetizers, SnacksDifficulty: Intermediate

Servings

8

servings

Prep time

1

hour 

Cooking time

15

minutes

Rise Time

1

hour 

30

minutes

Total time

2

hours 

45

minutes

Follow this homemade pretzel recipe in your own kitchen for perfectly soft and chewy pretzels that are a great snack or party appetizer.

Ingredients

• 11 grams active dry yeast (1 tablespoon)

• 430 grams warm water (1 3/4 cups) (around 105°F/41°C)

• 885 grams bread flour (6 cups)

• 28 grams granulated sugar (2 tablespoons)

• 21 grams salt (1 tablespoon)

• 210 grams baking soda (3/4 cup)

• 3,775 grams water (16 cups)

• 21 grams dark brown sugar (2 tablespoons)

• Butter and pretzel salt for topping

Directions

• Preheat oven to 250°F (120°C)
• Stir together the yeast and warm water in a large bowl, and let it sit about 10 minutes until a bit foamy
• Add in the flour, sugar, and salt and mix them together to form a shaggy dough
• Pour the dough out onto a floured surface and knead it for 10 to 15 minutes until it forms a smooth, elastic ball
• Place the dough in a clean bowl and let it rise, covered for about 1 to 1.5 hours until doubled in size
• While the dough is rising, spread the baking soda onto a foil-lined baking sheet and put it in the oven at 250°F (120°C) for an hour, then remove and let cool
• When the dough has risen, divide the dough into 8 even pieces, cover them to keep them from drying out, and then take each one and roll them into long, thin ropes
• Shape the pretzels by turning the ends up into a U shape, then bringing the ends together and putting one end over the other, twist the ends around each other once, and then place them atop the base of the initial U shape – use a dab of water underneath each end to help them stick to the pretzel
• Loosely cover the shaped pretzels and let them rise for 30 to 40 minutes until noticeably puffy
• Preheat the oven to 450°F (230°C)
• In a wide, tall pot heat about 16 cups of water to a boil, add in the brown sugar and the baked baking soda, stir until dissolved, and then turn the heat down to a simmer
• Take each shaped pretzel and place them in the water bath to soak for 1 minute on each side then remove them to a parchment paper lined baking sheet – do not crowd the pot, just work in batches until all have been soaked
• Bake the pretzels at 450°F (230°C) for 10 to 15 minutes until dark brown
• Brush the pretzels with melted butter and generously sprinkle with pretzel salt – or top with other flavorings as desired

Recipe Video

Notes

• You can also make pretzel buns, bites, or breadsticks with this recipe, just look in the post above for specific shaping instructions

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The post Amazing Soft and Chewy Homemade Pretzel Recipe appeared first on Do You Roux?.

I’ve got an alliteration problem. See my pesto pizza pasta salad or my chocolate chipotle chili con carne. I’m back at it again. This time with a perfect pillowy-soft puffy pita recipe. I just can’t help myself. Sorry.

I honestly wanted to make a spanakopita dip with homemade fried pita bread for dipping. And in order to make that, I would need some delicious pitas to make it possible. So, after a little trial and error, I have a delicious pita recipe. What we’re going to make today is a simple pita recipe where the end result has that perfect pillowy softness.

These are a little bit thicker and fluffier than most pitas usually are. Partially to get the soft, pillowy insides. And partially to make frying them work better for my other recipe. Trust me, this is the perfect pita bread for whatever you have in mind.

With just a few ingredients and some simple steps, it is possible to create a delicious, pillowy-soft puffy pita recipe, perfect for your next meal.

Equipment to Make the Pita Recipe

One of the best parts of this recipe is that you don’t really need much in the way of equipment to make it. You can choose to use more mechanical equipment, but it actually seemed to work best when made by hand.

At its most basic, you’ll need a mixing bowl, a mixing spoon, a knife or bench scraper, a towel, and a frying pan to make this recipe. This process is simple and it involves hand mixing, hand kneading, and hand shaping of the pita dough.

You could also use a stand mixer with a dough hook to mix together and knead the dough. And you can use a rolling pin to shape and roll out the individual pitas.

But I prefer hand kneading and shaping. I think it helps, especially during the shaping, to achieve fully puffed and airy pitas. While kneading, it is also easier to tell when the dough has fully come together because you will feel it as you continue to work it.

Pillowy-soft Pita Dough Ingredients

Just six simple ingredients make up this recipe: flour, water, yeast, sugar, olive oil, and salt.

For the flour, I recommend quality bread flour. You can use all-purpose flour but it would likely require less water. Because bread flours tend to have a higher protein content, they need more water to hydrate properly. Try using about 1/3 cup less water for all-purpose flour.

And for the yeast, use active dry yeast. I prefer the Red Star Active Dry Yeast because it is good quality for a reasonable price. Unlike instant yeast, this one requires activation before mixing together with all of the other ingredients. This is accomplished by combining the yeast, sugar, and some of the warm water together and letting it sit for 10 to 15 minutes.

I recommend using kosher salt and good-quality olive oil to round out the recipe.

Pita Recipe Steps

If you want to make pita bread at home, then here is a guide that will help you get started. These general steps are all that are needed:

1. Mix the Dough

First, activate the yeast with some water and sugar. Then mix in the remaining ingredients to form a shaggy dough. Turn it out and knead it until it comes together in a smooth ball of dough.

2. Rise the Dough

Give the dough a light coating of olive oil, put it in a bowl, cover it with a towel and then let it sit for about an hour in a warm spot until it has doubled in size. Tip – warm up your oven a little and then turn it off for a warm spot during the winter.

3. Shape the Pitas

Now it’s time to start shaping the pitas. Divide the dough into eight roughly equal parts. Then, you’ll roll each part of the dough into a ball. Let those rest for 10 minutes. Then, roll or stretch the balls into thin circles roughly 8 inches in diameter.

4. Cook the Pitas

Heat up a frying pan on medium heat. Place a pita into the hot frying pan and cook it for 2-3 minutes before flipping and cooking another 2-3 minutes until done. Repeat until all pitas are cooked.

5. Top or Fill

Once your pitas are fully cooked, use them however you see fit!

How to Make the Pita Dough

Because we aren’t using instant yeast, this simple dough starts with the activation of the yeast. Remember to use warm but not hot water to activate the yeast. It’s a delicate balance. Water that is too hot can kill the yeast. If you want to be exact, use an instant-read thermometer to get water between 105°F (40°C) and 115°F (46°C).

After the yeast is activated, add the remaining ingredients. Stir it all together (I like to use a wooden spoon for this). It’ll mix together into a fairly loose, shaggy dough – see the upper left photo in the collage above.

Turn the dough out of the bowl and onto a clean, lightly floured surface. Knead the dough for 10 to 15 minutes. At first, it’ll be fairly sticky but as you continue to knead it will come together more. It’ll firm up and eventually will be a smooth, elastic ball of dough.

If you’ve been kneading for 10 to 15 minutes and it still isn’t smooth, then add a little bit more flour and knead it in.

When you’ve finished kneading, lightly coat the ball of dough with olive oil and put it in a bowl. Cover it loosely with a towel and leave it in a warm spot to rise. Let it rest and rise until it is doubled in size, about an hour.

Once it has risen, dump that dough ball out onto a floured work surface. Divide it into eight roughly equal portions. If you really want to have even sizes, you can measure them out with a scale. But it really isn’t that important. Trust me, it is okay.

Shape each portion into a ball. I like to do this by pinching it together at the back. After shaping them all, let them rest, covered with a towel, for 10 more minutes.

How to Shape A Pita

With everything divided and first shaped into eight dough balls, we’re ready to form the actual pitas. The goal here is to flatten the dough into 8-inch rounds.

You can do this by hand or using a rolling pin. I prefer hand-shaping because it is a bit more gentle on the dough, and it also gives the final results less of a completely flat surface so the pitas have a bit more character.

I start hand-shaping by pressing down in the center of the ball of dough. Then I pick it up and pinch my thumbs into my fingers and stretch it out as I rotate the pita in my hands. Feel around the pita for any thicker spots that need to be stretched out, especially towards the center or the very edges of the dough.

Note that I do find it helpful to do two final shapes. Stretch them as much as they will go at first, then set them down and keep shaping the others. Come back after it has had a couple of minutes of rest and it’ll be easier to keep stretching out to a final shape.

Try to get it to between about 1/8 and 1/4-inch in thickness.

If you’re using a rolling pin, just roll over the dough until it is flattened.

Pita Recipe Cooking

I’ve seen a few different methods for cooking pitas, including using a preheated pizza stone in the oven to help cook them. I kept it simple and just turned to a frying pan on the stovetop.

To cook mine, I simply preheated the frying pan over medium heat. Then I added in one of the shaped pita rounds.

Let it cook for a few minutes on one side and then flip and cook the other side for a few minutes until done. Each side should be lightly browned in spots, as seen in the photo above.

I didn’t use any kind of fat or anything in the pan itself. But, you could wipe the pan down beforehand with a small bit of olive oil and then between pitas if you really wanted to or found that your pan was sticking. For me, it never stuck to the pan, possibly because of a light dusting of flour that the dough had accumulated.

How to Use This Pita Recipe

This pita recipe is quite versatile and can be used in a variety of meals and appetizers.

To start off, I made this recipe initially to fry and pair with a spanakopita dip. This turned out delicious and I highly recommend giving it a try. The pita turns out deliciously crunchy on the outside and pillowy on the inside. Dunking it in the dip really combines for a unique flavor combo.

You can also try making any of the following:

• Flatbreads
• Gyros
• Pita Pockets
• Hummus Dipper

However you use it, I promise that it will be delicious.

How did yours turn out?

I’d love to hear when you try out this puffy pita recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Perfect Pillowy-soft Puffy Pitas

Recipe by Marc PetersonCourse: Baked Goods, SidesDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

25

minutes

Rise Time

1

hour 

10

minutes

Total time

2

hours 

5

minutes

So you want to eat a pillowy soft puffy pita? Here’s how to make one! Learn to make the perfect fluffy, puffy pita bread in around 2 hours.

Ingredients

• 9.5 grams (2.5 teaspoons) active dry yeast

• 5 grams (1 teaspoon) sugar

• 350 grams (1/2 cup plus 1 and 1/4 cup) warm water, divided

• 500 grams (3 1/2 cups) bread flour (more for dusting)

• 15 grams (2 tablespoons) extra-virgin olive oil

• 10 grams (1.5 teaspoons) kosher salt

Directions

• In a large mixing bowl add 100 grams of warm water and stir in the yeast and sugar until dissolved
• Let it rest until the yeast is active and starts to foam up a bit, about 10 to 15 minutes
• Add in all remaining ingredients (flour, olive oil, salt, and remaining water) and stir it together until a loose, shaggy dough forms
• Turn it out onto a floured work surface and knead for 10 minutes until it becomes smooth and elastic
• Coat the ball of dough with a small amount of olive oil and place it in a bowl, loosely covered with a towel
• Let the dough rise in a warm spot until doubled, about 1 hour depending on your environment
• Pour the dough out onto a floured work surface and divide it into 8 roughly equal-sized portions
• Roll and pinch the pieces into small dough balls and let them sit, covered with a towel for about 10 minutes
• Shape the balls into flat pita rounds by either rolling them out with a rolling pin or hand-shaping by pinching and rotating until they are between 1/8 and 1/4-inch thick
• Heat a frying pan over medium heat and cook the pitas individually for 2-3 minutes on each side until lightly browned

Notes

• If your house is cold, turn on the oven for a few minutes and then turn it off again for a warm spot the dough can rise

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Behold the family tradition recipe that I knew growing up simply as ‘scones’. Until I learned later what most people consider scones – which are kind of crumbly and dry-looking and honestly, I’ve never had one (they’re probably tasty in their own right, but they are not my scones…). But still, I guess I should call them fry bread scones to avoid confusion.

Kind of like an obscure cousin of beignets and donuts, these are fried slabs of perfectly golden-brown dough. Add some sweet toppings and it is a dessert that usually masquerades as a breakfast item. Which I love.

My mom started making these on the mornings of our church’s big conference held twice a year. So it became a tradition and a special treat that we rarely had. And one that we always looked forward to growing up.

Because it was a tradition, my wife lovingly made these for our family when the time came. For the longest time, she would use a photo on her phone of a recipe card that had super shorthand instructions to make this. Similar to the German pancake recipe that I had written on a scrap of paper.

So, it is finally immortalized and a little bit easier to follow.

Making and Frying the Dough

My mom first learned of this from a friend. And it starts out with a simple white bread dough recipe.

Begin by mixing together the dry ingredients while heating the wet ingredients together to just melt the butter. Combine the wet and dry ingredients and thoroughly mix them together.

I recommend using a stand mixer with a dough hook to mix everything together. It is faster and easier to bring the ingredients together into a slightly sticky dough.

From there, turn the dough out onto a floured surface and start kneading it for about 5 minutes until it is smooth and elastic. It should no longer be sticky when you have finished kneading it.

Now comes the patience. Let it rest in a bowl to rise for an hour.

Once it has about doubles in size after rising for an hour, you are good to start rolling out the dough and cutting your scones. You can honestly cut them into whatever shape you want. It might be interesting some time to try out some cookie cutters and see how that goes…

But rectangles are easy.

Toss them in the melted shortening and let them fry. Actually, don’t toss them. Hot Crisco will get everywhere. Gently place them in the pan and wait until they are golden-brown. Make sure you flip them halfway through cooking.

Then drain them on a paper towel-lined plate, let them cool enough to not burn your tongue, and start chowing down. After you top it with more deliciousness, of course.

Topping Fry Bread Scones

Anything that would go well with a simple fried dough will work. Which is basically everything. We seem to keep uncovering new things that pair with the scones.

We always treated these sort of like pancakes or waffles with respect to toppings. My favorite growing up was a Knott’s Boysenberry syrup that no longer seems to be available anywhere. Also, melting a little butter on top first because apparently frying them in Crisco was just not enough.

Try topping or serving with any of the following:

• Berries
• Whipped Cream
• Salted Caramel or Butterscotch Sauce
• Powdered Sugar
• Three-Berry Syrup
• Nutella

Mix and match and set them all out as options for people to top their own however they like.

Fry Bread Scones

Recipe by Marc PetersonCourse: Breakfast, DessertDifficulty: Intermediate

Servings

12

servings

Prep time

25

minutes

Cooking time

20

minutes

Rise Time

1

hour 

15

minutes

Total time

2

hours 

Fry bread scones are fried slabs of perfectly golden-brown dough with sweet toppings for dessert or breakfast like beignets and donuts

Ingredients

• 5 3/4 cups flour

• 3 tablespoons sugar

• 2 teaspoons salt

• 2 1/4 teaspoons yeast (one 1/4 ounce package)

• 1 1/2 cups water

• 1/2 cup milk

• 3 tablespoons butter

• Shortening for frying (like Crisco)

Directions

• Mix the sugar, salt, yeast, and 2 cups of flour in a large bowl or stand mixer bowl
• Heat the water, milk, and butter over low heat until the butter is melted and the mixture is warm to the touch but not yet hot
• Pour the heated wet ingredients over the mixed dry ones in the bowl, add 3/4 cup flour on top, and stir or mix using the stand mixer with a dough hook to combine
• Add remaining flour, mixing in one cup at a time until the flour is absorbed and the dough is just barely sticky
• Take the dough out of the bowl onto a floured surface and knead it for about five minutes until it is smooth and elastic
• Grease a large bowl with Pam or butter and place the ball of dough inside
• Let the dough rise, covered for 1 hour until it doubles in size
• Roll out the dough to 1/4-1/2 inch thick
• Let the rolled out dough rise again for 10 to 15 minutes
• While rising, heat the Crisco in a high-sided frying pan on medium heat so that it comes about 2 inches up the side of the pan
• Cut the dough to about 2-inch by 4-inch rectangles
• Fry the pieces of dough, in batches, until puffed and golden-brown about 3 to 5 minutes
• Drain the cooked scones on paper towels and serve warm

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Get ready to butter some biscuits. Some delicious, layered, flaky, homemade buttermilk biscuits.

They are much simpler to make from scratch than you probably think, and taste so much better than pre-made ones from the store. Plus, it is always fun to use cookie cutters to punch out the perfectly round biscuits from the rolled dough.

And you will feel very accomplished having made them yourself. You may even mention the fact that you made biscuits yourself for two days straight to anyone you see (luckily, I mostly am at home so no strangers were scared in the making of these biscuits).

I’ll admit that my usual method when I needed biscuits before learning this recipe was to use a tube of refrigerated dough. It was fast and convenient. And it worked in a pinch. But, in my experience, they don’t cook well and don’t have much flavor. I feel like pre-made ones always end up kind of dry.

Maybe I’m not cooking them right.

Either way, it led me to make my own version of homemade buttermilk biscuits.

Making and Laminating Dough

Similar to my perfect pie crust recipe, one of the main goals of biscuit making is to trap butter within the layers of dough. This should result in flaky goodness as it bakes in the oven. To do this, we use a simplified lamination technique.

And if you don’t know what that means, have no fear. It is simple and I will show you how.

First, make the dough by mixing all dry ingredients in a large bowl (Photo 1). Next add in the cold, cubed butter (Photo 2). Then, using a pastry cutter or knife, cut the butter into the dry ingredients until all pieces of butter are pea-sized or smaller (Photo 3).

Pour the buttermilk into the center of your flour and butter mixture (Photo 4). Then stir it with a wooden or rubber spatula until all of the buttermilk is incorporated and it has formed a kind of shaggy dough (Photo 5).

Once the dough has been brought together, dump it out onto a lightly floured surface. Then dust your hands with some flour and knead the dough for a minute or two until it fully comes together in a ball. Roll the ball flat to about 3/4″ thick with a rolling pin (Photo 1).

Begin the lamination process by folding the sides into the center of the dough (Photo 2) and then rolling it back down to 3/4″ thick. Turn the dough 90 degrees, fold the sides into the center (Photo 3), and then roll it out to 3/4″ thick again. Repeat the process again by turning, folding, and rolling to 3/4″ thick.

This process builds layers into the dough before you bake it.

Now use a round cookie cutter that is 2.5″ to 3″ in diameter to cut the biscuits from the dough (Photo 4). Make sure not to twist the cookie cutter.

You can brush the tops of the biscuits with some buttermilk before baking. Brushing them makes them brown even more on top. In the photo above you can see the difference between brushing or not brushing. It also makes the top a bit crunchier.

So, follow your own preferences. It won’t make a whole lot of difference in the final taste.

Storing Buttermilk Biscuits

The dough for these biscuits can be made ahead and stored for later. The best method that I have found involves freezing the dough.

After rolling the dough out and cutting the biscuits, place them on a parchment-lined baking sheet. Then place that pan in the freezer. This will quickly freeze the individual biscuits.

Once they are frozen, remove the pan from the freezer. Gather all the little biscuit pucks and put them in an airtight freezer bag or container. Keep them airtight in the freezer for up to 6 months.

When you are ready to make the biscuits, take them out of the freezer and lay them on a greased baking sheet to defrost. After they have thawed, bake them as normal for 10 to 15 minutes.

How to Use Your Biscuits

If you don’t already have a plan in mind for your homemade buttermilk biscuits, then look no further. There are a lot of options, including eating them straight out of the oven (after cooling of course).

Here are a few other great ways to enjoy the biscuits:

• A Hot Honey Biscuit Buffalo Chicken Sandwich
• Smothered in sausage gravy
• Covered with melted butter
• Slathered liberally with any flavor of jam
• As the bread for breakfast sandwiches (i.e. sausage egg biscuit)

Basically, take anything breakfast-related and add this biscuit. Or just eat a plain biscuit by peeling off layer by layer and eating it straight.

Your choice.

Flaky Homemade Buttermilk Biscuits

Recipe by Marc PetersonCourse: Breakfast, SidesDifficulty: Intermediate

Servings

10

servings

Prep time

30

minutes

Cooking time

15

minutes

Total time

45

minutes

Homemade buttermilk biscuits from scratch with the perfect flakiest layered golden-brown biscuits you’ve ever eaten

Ingredients

• 3 cups all-purpose flour

• 2 tablespoons baking powder

• 1/4 teaspoon baking soda

• 1 teaspoon salt

• 1 tablespoon brown sugar

• 1/2 cup cold unsalted butter

• 1 and 1/2 cups cold buttermilk

• (optional) 2 tablespoons buttermilk for brushing

Directions

• Preheat the oven to 425°F (220°C)
• Mix the flour, baking powder, baking soda, salt, and brown sugar together in a large bowl
• Cube the cold butter, add it to the bowl with the flour mixture, and cut the butter into the flour with a pastry cutter or knife until the butter is pea-sized or smaller
• Pour 1 and 1/2 cups cold buttermilk to the bowl and mix it together with a with a wooden spoon or rubber spatula until all of the buttermilk is incorporated and it has formed a shaggy dough
• Dump the dough out onto a lightly floured surface, dust your hands with flour, and knead the dough for a minute or two until it fully comes together in a ball
• Use a rolling pin to roll the ball into a flat rectangle about 3/4″ thick
• Begin the lamination process by folding the sides into the center of the dough and then rolling it back down to 3/4″ thick
• Turn the dough 90 degrees, fold the sides into the center, and then roll it out to 3/4″ thick again
• Repeat the process again by turning, folding, and rolling to 3/4″ thick
• Cut the dough into 2.5 or 3-inch circles by pushing a round cookie cutter down into the dough – note: don’t twist the cookie cutter when pressing the dough, doing so makes it harder for layers to rise
• Gather the dough scraps, re-roll, and cut until all the dough is used – you should have about 10 to 12 biscuits
• Arrange the biscuits on a greased baking sheet with at least half an inch between each biscuit
• If you would like more browned and crunchier tops, brush the top of the biscuits with remaining 2 tablespoons buttermilk
• Bake the biscuits for 10 to 15 minutes or until the tops are golden brown

Notes

• Don’t twist the cookie cutter when pressing the dough, doing so makes it harder for layers to rise
• Smaller-cut biscuits will take shorter time to cook, while larger ones may take longer than 15 minutes

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I am not always the biggest bread person. Though I do like sourdough and my mom’s dinner roll recipe. My wife, on the other hand, loves bread and can’t get enough. But we had a bit of a role reversal the first time we tried brown soda bread. I was in love and she was a bit more indifferent. So of course I had to go out and find out how to make my own Irish soda bread recipe.

At the time, my wife and I both worked for an airline so we had the opportunity to fly for very cheap. We would typically try to go on a bigger anniversary trip every year. And one year we decided our destination would be Ireland. It was beautiful and green and we were able to make some memories that will last a lifetime.

While traveling we sampled a lot of different food from around the country. We rented a car and I drove us hundreds of miles. While dining at one of the pubs we had stumbled into, brown bread came out with one of our meals. I gave it a try and thoroughly enjoyed it. Maybe it was my Irish roots (shoutout to Grandma Peterson!). It was hearty, had some great texture, and nuanced flavor.

I never really forgot that bread and logged it away as something that I would try to make someday. So after a few years of waiting, I finally got down to it and made this brown Irish soda bread recipe. Just in time to celebrate Saint Patrick’s day.

So What is Irish Soda Bread?

Soda bread does not involve pouring some Coke into flour and making bread. The name comes from the use of baking soda as the leavening agent (what helps the bread rise). When combined with some form of acid – buttermilk with lactic acid in this case – it will form carbon dioxide. Similar to the science experiment combining baking soda and vinegar. But don’t worry, your bread won’t be exploding. It is a much less violent reaction.

Soda bread is a quick bread, meaning it comes together quickly and doesn’t need time to sit and rise. You actually want to get the bread into the oven very quickly after mixing it together so that the carbon dioxide is still active. Another benefit of soda bread is the lack of kneading. Just a small bit of kneading is needed to get the dough to come together. But much more than that and you actually risk making the dough tough and dense. So quick is an accurate description.

You will want to eat the bread within a few days of baking – maybe another reason that it is called a quick bread. Much longer and it starts to get kind of hard because of how dense the bread is.

Making the Soda Bread

The general steps to make this Irish soda bread recipe are quite simple. Mix the dry ingredients, mix the wet ingredient, mix wet and dry together, shape the loaf, and bake. No rise times where you just have to walk away and wait.

My loaf came out kind of ugly looking but tasting delicious. Many times soda breads are done as flatter, round loaves that are scored on top before cooking. I think this may be due to how they tend to cook and may work better than using a loaf pan. So give it a try and tell me how it works.

The recipe calls for whole wheat flour. Preferably from a red wheat variety. I used Bob’s Red Mill stone-ground whole wheat flour for this recipe and would definitely recommend this to others. It helps to give it the color, texture, and flavor that you want from a good soda bread.

The most difficult part of the whole recipe, in my opinion, is deciding when to take the bread out of the oven. It might mostly stem from the fact that I don’t tend to do a lot of baking. I had a full-on Great British Bake Off moment, where I sat directly in front of the stove and waiting to take the loaf out at the perfect moment. So, crank up the oven, get out the baking soda, and get to baking.

Basic Brown Irish Soda Bread

Recipe by Marc PetersonCourse: BreadDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

This brown Irish soda bread recipe is hearty and full of texture with a nuanced flavor that can be made in an hour, start to finish

Ingredients

• 4 cups whole wheat flour (620g)

• 1 teaspoon salt (6g)

• 1 teaspoon baking soda (5g)

• 1 teaspoon baking powder (5g)

• 2 cups buttermilk (500g)

• 2 tablespoons molasses (45g)

Directions

• Preheat the oven to 425°F (220°C)
• In a large bowl, mix together the flour, salt, baking soda, and baking powder
• In a separate bowl, stir together the buttermilk and molasses
• Add the buttermilk mixture to the flour and stir until it is fully combined, kneading for a few minutes as needed until just combined and there is no extra flour in the bottom of the bowl
• Either place the dough into a loaf pan or shape the dough into a round loaf and score the top
• Bake for 40 to 50 mins until a skewer comes out clean from the center or you reach an internal temp of 180°F (80°C)

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I made a lot of pasta for this post. Like, so much that there are no more eggs available in my house. And I started off with one of the huge Costco egg cartons. But I did it because making that many batches really forces you to learn how to make pasta.

For the longest time I never really thought about the pasta itself being good or bad. It was just kind of the blank vessel that was there for other food to taste good. The first dish I remember having that made me double-take the cooked noodles was the chicken noodle soup at Sweet Tomatoes.

The noodles were thick and had some bite to them. And it had soaked up a ton of flavor from the soup itself. Those noodles were the reason to eat that soup, rather than just being a bland background ingredient. I remember going to ladle out some of that soup and digging down to the bottom to pull up all noodles and chicken, with a little bit of broth.

Sorry to all the others who got soup after me.

Why Fresh Pasta

The ingredient list for fresh pasta is actually quite small: flour, eggs, and salt. Sometimes a little bit of water (we’ll get into that later…). For being so simple, there are still so many variations and varieties of recipes out there. It all has to do with the ratios. The recipe I provide below is the one that worked best for me.

Fresh-made pasta is much softer and springier than the dried variety. To me, it seems kind of lighter and less dense. It has a silkier texture and more flavor of its own. It is used mostly for dairy-based sauces and for making filled pasta like ravioli or tortellini. Think butter, milk, cheese, and cream.

Dried, packaged noodles are still very much useful and what I use like 90% of the time. Both because it is easier to just store in the pantry, and because it does actually work better for certain recipes. Contrasting the delicate nature of fresh pasta, dried pasta is heartier. It works better with meats, oil-based sauces, and casseroles. It is also easier to get certain shapes from dried pasta that would take very specialized equipment to make.

So always think about the end-goal recipe and how it will work with the pasta.

Resources

There are two main resources that I used on my pasta making journey.

The first is a cookbook called, simply, Pasta by Antonio Carluccio. It is a mostly old-school look at traditional methods, dishes, and recipes. Written by a master Italian chef, it captures the essence of the process in an approachable manner. I highly recommend it if you are in to cookbooks and have a large collection of them like myself.

The second resource is the Serious Eats page called The Science of the Best Fresh Pasta. I love Serious Eats because they go in-depth on topics and give so much detail. On this page, the author, Niki Achitoff-Gray, gives step by steps and photos of the process used to get to an ideal pasta recipe. She discusses trying multiple methods for the various steps and what not to do.

Flour

Looking into pasta making gave me many thoughts on flour options. A lot of different recipes advise using a specific one, but it doesn’t seem to make enough of a difference to make it necessary to search out a specific one. Almost any flour will really work in the recipe. You may have to adjust by adding a little water or extra flour to make sure the hydration level is right.

“00” flour (or double zero flour) – Refers to very finely milled Italian flour and is usually deemed to be the gold standard for pasta (and pizza) dough. I have never personally used it. It just doesn’t seem like it is worth the effort of seeking out. But I’ll let you know whenever I try it.

Bread flour – I only fairly recently got some bread flour. I’ve used it to make both pizza dough and pasta now. I like it. It has higher protein content than all-purpose flour. It is a little more widely available and could be worth adding to the cart if you plan on using it more than just this recipe.

All-purpose flour – The average flour someone would happen to have on hand. What I make most things with. Available everywhere (assuming pandemic buying hasn’t cleared the shelves). It is called all-purpose for a reason. It is generally great for most recipes, and it works wonderfully for this one.

So, use whatever flour you are comfortable with.

Pasta Making Methods

The goal for fresh pasta is to get it tender. And one of the main keys to that is getting proper hydration of your dough. Hydration is just the percentage of water in the dough. However, do not worry. I am not getting super exact. But luckily this is something we can easily adjust. If it is too dry after mixing, then add a little water – I recommend having a small spray bottle filled with water to easily add a few squirts. If it is too wet, then add a little flour.

This process involves two main steps: mixing the dough and then rolling and cutting it.

Mixing the Dough

For mixing the dough, we have three main methods: by hand, with a stand mixer, and using a food processor. Whichever method you select, you will have some work to do by hand when you knead the dough. And honestly, it doesn’t save a ton of time or effort to mix it by hand. Plus there are fewer dishes to do later. So my recommendation is to do this part by hand.

Measure out your flour and salt and put it on a clean work surface. Then make an indentation in the center of the flour (#1). Crack the eggs into the flour well (#2). Using a fork or your fingers, mix the eggs into the flour (#3 & #4). When it looks like photo 4 above, it will probably seem a little dry. But don’t worry, it likely isn’t.

Begin kneading the dough for about 5 to 10 minutes. You will be done when it is nice and elastic and it comes together in a clean ball (#5). Now take your disc of pasta dough and wrap it in plastic wrap (#6). After that is done, you have to wait for it to rest for at least 30 minutes. I tend to prefer an hour rest. It can sit out for up to 2 hours. Or let it rest in the fridge for up to 2 days.

Rolling and Cutting the Noodles

In my mind the real life-saver is using specific tools to roll the dough and cut your noodles. Yes, you certainly can use a rolling pin to roll it out and use a knife to cut it. But if you choose that method, then be aware that it will take longer.

All of the tools in the image above are for rolling, cutting, or shaping pasta. Those shiny silver ones are the real MVPs. They are pasta roller and cutter attachments for a KitchenAid stand mixer. It is so much faster and easier to use these. However, they are expensive. So, my suggestion is to attempt pasta-making a few times without any fancy tools. And then if you think you will continue on in the journey, invest in the tools!

They also make a pasta extruding attachment that can give you different shape options for spaghetti, bucatini, fusilli, rigatoni, and macaroni. I really want to try it, but haven’t splurged on it yet. So I can’t give my stamp of approval on that one yet. I will update if (when…) I get it and test it out myself.

Note that there are also options to buy hand-cranked pasta rollers and cutters that are very similar to the KitchenAid attachments. But of course, you have to hand-crank them. I have also not tried these myself, so can’t speak directly from experience.

I also have a pasta drying rack. It is not really necessary, since you can just lay your pasta out to dry as I instruct below. The main advantage the drying rack is displaying your pasta beautifully. Also you don’t have to flip the pasta while it dries.

And finally, to make ravioli there are some useful tools. This ravioli maker lets you drape a sheet of rolled pasta over it. Then you can use the tool to make impressions for the filling. Fill it and then top it with another sheet of thin pasta to make ravioli.

Cooking Your Pasta

Your homemade noodles will cook lightning-quick. So be prepared to be on top of the pot. Have everything else for the meal mostly ready to go. The noodles will cook quickly – drain, sauce, and serve.

You’ll bring a large pot of salted water to a boil. Once it is boiling, throw in your noodles. And then cook them for 60 to 180 seconds. Yes. You read that right. Unless you have made monstrously thick noodles, they will cook in that time. And you can just take one out and test it to see if it is done to your liking since exact timing will depend on a lot of local factors in your batch.

Color Your Pasta

Now that you know how to make pasta, or are going to learn, one of the fun things you can do is adding colors to the dough. I saw these options through both of the resources I mentioned above. To get some color, add one less egg to the mix and substitute the following:

• Green – 2/3 cup pureed cooked spinach. I popped some spinach into boiling water and let it cook for a few minutes, drained most of the water, and blended it until smooth. The color on this batch was a bright and vibrant green.
• Purple/Red – 1/2 cup beet juice. Found this in the juice aisle at my store. It may also be in the natural or healthy section. The color on this one is awesome as well. It is a deep magenta color.
• Orange – 1/2 cup carrot juice. I made my own juice by putting some chopped carrot and some water in my Vitamix. The color was a little disappointing. It honestly looked similar to the color I achieved with the tomatoes below. Maybe store-bought carrot juice would have better results.
• Red – 2/3 cup pureed tomatoes. I put some canned tomatoes into the blender and then into the pasta. Color not fantastic. Slightly changes the shade from the original dough to end up at what I actually thought was a good orange color.
• Black – 1 tablespoon squid ink and keep all 5 eggs. From what I’ve seen, it looks good. The ink really colors the pasta.
• Golden Yellow – About 1 teaspoon ground turmeric and keep all 5 eggs. Again, I did not try this one. So this amount is based on some internet research. Let me know if you try it.

If the dough is too wet after adding the color ingredient, then even it out by adding a little more flour.

Storing

You can make the dough ahead of time and let it rest in the fridge for up to 2 days. Do this at the stage where the dough has come together and would normally be set aside for 30 minutes. You will have to take the dough out an hour or so before you plan on proceeding with rolling it out. Because it would be a little difficult to roll out cold dough.

I have read that you can freeze the dough by wrapping it in plastic wrap and putting that inside a freezer bag, or by using a vacuum sealer to seal it in an airtight bag. I have attempted this part. Because I made so many batches, I tried freezing a few for later use. Once I have tested thawing, rolling, and cooking I will come back with an update.

To thaw the frozen dough, simply move it from the freezer to the fridge for 2 days before you plan to use it. Then remove it from the fridge for an hour to come to room temperature before rolling it out.

To dry your own pasta for longer storage, roll it and cut it like you normally would. Then, air dry it by coating it in some flour so that it won’t stick to itself and laying it down flat on a large baking sheet. Turn it over a few times to give both sides the opportunity to dry. It’ll take 12 to 24 hours to fully dry. It is finished drying when it snaps in half – no bending or twisting, a straight snap. You can speed it up by pointing a fan at it on low speed.

Properly dried and stored pasta will be good for about 3 months when stored in an airtight container. When you are ready to cook the pasta, toss it into salted, boiling water for 5 to 7 minutes.

Recipes to Try

Now that you have a recipe to make your own homemade pasta, how can you try and use it? You can honestly try it in any of your favorite pasta dishes. But here are a few suggestions to get the juices flowing:

• Chicken Noodle Soup
• Pasta Topped with Meatballs
• Fettuccine Alfredo
• Butternut Squash Ravioli
• Shrimp Scampi over Noodles

Mangia! Mangia!

On an unrelated note, do you know anyone who could use a lot of fresh pasta?…

How to Make Pasta

Recipe by Marc PetersonCourse: EntréeDifficulty: Moderate

Servings

5

servings

Prep time

30

minutes

Cooking time

2

minutes

Resting Time

30

minutes

Total time

1

hour 

2

minutes

Fresh, delicate, and silky homemade pasta to pair with your favorite sauce

Ingredients

• 3 cups flour

• 5 large eggs

• 1/8 teaspoon salt

Directions

• Method 1 – Hand Mix
• Measure out your flour and salt and combine them on a clean work surface
• Push your fist down into the center of the flour to make a depression, like a very large volcano
• Crack your eggs into the center of the flour well
• Using a fork or your fingers, whisk the eggs together in the center of the flour and slowly begin incorporating the flour into the egg mixture
• Continue mixing the egg and flour until it comes together in a kind of flaky ball
• Knead the dough for 5 to 10 minutes, until it is fully incorporated and comes together in a smooth ball – you can add a little flour if the dough is too wet (sticky), or a little water if it is too dry (crumbly)
• Cover the dough in plastic wrap and let rest for at least 30 minutes
• Proceed to rolling and cutting steps
• Method 2 – Stand Mixer or Food Processor
• Put all of the ingredients into the mixing bowl
• Using the dough hook for the stand mixer and the blade attachment for the food processor, mix it until the dough comes together in a shaggy ball
• Dump everything from the mixing bowl onto a clean work surface
• Knead the dough for 5 to 10 minutes, until it is fully incorporated and comes together in a smooth ball – you can add a little flour if the dough is too wet (sticky), or a little water if it is too dry (crumbly)
• Cover the dough in plastic wrap and let rest for at least 30 minutes
• Proceed to rolling and cutting steps
• Rolling and Cutting
• Using a rolling pin, hand-crank, or KitchenAid attachment, roll your dough out to the desired thickness – on the KitchenAid attachments usually a #5 or #6
• Using a knife, pastry lattice roller, or the cutting attachment for the hand-crank or KitchenAid, cut the pasta into long strips of the desired thickness
• Or, use the rolled pasta sheets to form ravioli by placing one sheet down, spooning out your filling at the appropriate spacing, topping it with another sheet of rolled pasta, and then cutting and crimping the edges around your filling
• Or, use a pasta extruder and the appropriate attachment to form and cut the shape you desire
• Cooking the Pasta
• Bring a large pot of salted water to a boil
• Add the pasta to the boiling water and cook for 60 seconds to 5 minutes depending on the pasta you have made – test for doneness every 30 seconds

Notes

• Remember to keep a spray bottle on hand to help hydrate your dough as you work with it – it can dry out depending on conditions in your house

The post How to Make Pasta appeared first on Do You Roux?.

Dutch baby pancake. Dutch puff. I always knew them as German pancakes.

In my mind, these do not really resemble regular old pancakes. I mean these ones are baked in the oven, not on the stovetop. They are also much denser with their ratio of liquids to dry ingredients and a lack of any specific leavening agents. They are something entirely their own – especially when made extra-thick with this recipe.

Grandma used to make these German pancakes for breakfast whenever we came to visit her house in Tucson. I am not sure where or how my grandma first encountered this recipe, but my mom remembers having them when she grew up.

For me, this breakfast is infused with memories of exploring around my grandparent’s house (that always seemed a little mysterious to me as a child) with my sisters. We would discover toys, games, and hiding places after having stuffed our faces with pancakes.

These are great for breakfast, but I will have to admit that most of the time I end up having these on a lazy Saturday for a late-morning brunch.

The German Pancakes Recipe

My grandma handed this recipe down to my mom, and she handed it down to me. But it wasn’t until I had moved out on my own for the first time that I realized I needed this recipe. She ended up having to email the recipe to me, and I wasn’t able to print it out. So, I wrote it down on a tiny scrap of paper that I still keep with all of the other random recipes that I’ve written down, torn out of magazines, or printed out. All of them safely in a plastic page protector.

If you compare the recipe below to this one, then you may notice that it is not quite the same. Though I loved the pancakes as grandma made them, I always liked pieces from the center of the pan that was the thickest. So when I started making them myself I would use a smaller square pan. Then I decided to just double the recipe and make it in the larger baking dish. Hence, they are now extra-thick.

I will note that making them extra-thick does take away some of the fun crazy puffiness that German pancakes are known for. So if you want to see some of that, then halve the recipe, or split this one into two different baking dishes.

Toppings Galore

German pancakes are mostly egg-based. In and of themselves they have a pretty neutral buttery egg flavor that goes well with a whole heap of toppings. Grandma always served them with lemon juice and powdered sugar. So for the longest time that was the only thing I ever had on top.

Eventually I expanded my options and tried some other toppings. But always include powdered sugar. Because it just works.

Try some of the following options:

• Lemon juice and powdered sugar
• Fresh fruit – especially berries of any kind
• Honey
• Jam or preserves
• Caramel sauce
• Any syrup

What are your favorite toppings, anything I’m missing here?

Grandma’s German Pancakes

Course: Breakfast, BrunchDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

A fairly quick and easy breakfast recipe, these German pancakes can be topped with almost anything sweet

Ingredients

• 8 eggs

• 2 tablespoons sugar

• 1 teaspoon salt

• 1 and 1/3 cup flour

• 1 and 1/3 cup milk

• 5 tablespoons cold butter, cubed

Directions

• Preheat the oven to 400°F (205°C)
• Add eggs to a large mixing bowl and use a hand mixer to beat them until fully mixed
• Add each other ingredient except the butter, one by one to the bowl while mixing with the hand blender between each ingredient until it is incorporated
• Add the cold, cubed butter to the mixing bowl and mix with the hand blender for 15 to 30 seconds, enough to break the butter up into smaller chunks within the batter but not to fully incorporate it
• Pour everything into a 9″ by 13″ baking dish and place it in the oven
• Cook for about 20 minutes, until the edges have puffed up and everything is cooked, when a knife in the center comes out clean

The post Grandma’s Extra-Thick German Pancakes appeared first on Do You Roux?.