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Homemade No-Yeast Bread

Homemade No-Yeast Bread is the perfect loaf to make with just 5-Ingredients and no mixer required! This homemade bread also has no eggs, and you can make a loaf in 35 minutes!

When time is short and you are craving a crusty loaf of homemade bread, this no-yeast bread recipe can be your go-to solution.

What is the texture of no yeast bread like?

Any bread without yeast will be a little denser than yeast bread. Without the lift and rise from yeast, it will not be light and fluffy like sandwich bread or dinner rolls are.

The fat provides moisture and a little extra flavor (especially with the butter flavored shortening) to the bread.

Also, the bread may fall apart just a little bit easier (but not in a dry crumb type of way). The good news is, it doesn’t affect the deliciousness of the bread.

RECIPE INGREDIENTS

All-purpose flour - Do not use bread flour or whole wheat flour, as they are much heavier than AP flour. As a result, the bread will be too dense and doughy.
Baking powder - I have not tested this recipe without baking powder.
Salt - Fine grain kosher salt is the best for bread recipes like this one.
Butter, margarine or vegetable shortening, room temperature (I really like butter-flavored shortening for extra flavor, but you can use regular shortening). I personally prefer butter and rarely use margarine but all things considered, we are trying to work with things that most everyone has in their pantry.
Milk - 2% and whole milk work well. Dairy-free milk is another option. If all else fails water will work too.
Optional add-ins - you can add sugar if you like your bread on the sweet side. Honey would also be tasty. Both are delicious with milk but I haven't tested them using water. Your favorite spices such as thyme, rosemary or oregano would be delicious.

How to make bread without yeast

The complete ingredient list and instructions are shown in the recipe card at the bottom of this post.

Recipe tips for the perfect loaf of no yeast bread

Incorporating the ingredients - When you add the milk to the dry ingredients, use a wooden spoon or your hands to combine everything. I find it easiest to mix everything together with my hands.

Kneading the dough - Gently knead the dough to combine the ingredients well, but you don’t need to go crazy with it. To prevent a tough loaf of bread, avoid kneading the dough more than 10 times.

Forming the loaf - Form the dough into a round ball and then flatten it. You do not want a round loaf of dough. Flatten it to a maximum thickness of 1 1/2 inches. Otherwise, it will not cook through completely. Also, use the tip of a sharp knife to score a cross on the top of the loaf. This serves as a vent for steam to escape during baking.

Testing for doneness - Bake for 30-35 minutes or until the loaf is pale brown in color. If you turn the bread over and tap on it, it should sound hollow.

What you need to make Homemade No-Yeast Bread

Baking sheet - Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
Parchment paper
Large bowl - I like a variety of mixing bowls and prep bowls and this set has them all.
Spoon
Cooling rack - These are great for cooling just about everything and for inserting into your 1/4 sheet jelly roll pans
Bread knife - I love a good bread knife. It is one of my essential knives. This one, I have been using for a decade! I also love to slice tomatoes with it.

FAQs

What if I don’t have milk?

If milk is not available to you, feel free to use powdered milk instead.

Follow the directions on the container of your powdered milk on what ratio of water to powder is.

You can even use water in a pinch.

Feel free to experiment with it and tell me what you think!

What can I add to homemade no-yeast bread?

I think that the bread tastes great on its own, but you can certainly add in different ingredients for a different flavor.

Try adding in your favorite herbs such as thyme, parsley, or oregano. You can also add in grated cheese for a cheesy bread.

If you are looking for sweetness consider adding 2 tablespoons of sugar or honey.

Note: If you add in cheese, you may need to bake the bread for a little longer than 35 minutes.

How long can you store the bread?

Emergency bread will stay fresh for 4-5 days at room temperature. It’s still safe to eat after that time, but it will most likely be stale by then.

To store the bread after slicing, place it in a paper bag. Be sure to remove as much air as possible before tightly closing up the bag.

You can also freeze this bread for later use. I recommend slicing it before freezing. You can freeze for up to 6 months.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Yield: 1 Loaf

Author: Donna Elick

Homemade No-Yeast Bread

Homemade No-Yeast Bread is the perfect loaf to make in an emergency. This unleavened bread also has no eggs, so you can make a loaf in 35 minutes!

prep time: 5 Mcook time: 30 Mtotal time: 35 M

ingredients:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup butter, margarine or butter flavored shortening - room temperature
1 1/4 cups whole milk (2% will work too)

instructions:

How to bake Homemade No-Yeast Bread

Preheat the oven to 375°F. Prepare a baking sheet with parchment paper or a silicone mat. Set aside.
In a large bowl, combine all the ingredients together EXCEPT for the milk.
Pour in the milk in about 1/3 cup at at time and stir with a wooden spoon. Repeat until all of the milk is incorporated.
Turn dough out to countertop, lightly dusted with flour.
Gently knead the dough until everything is combined but try not to knead the dough more than 10 times to prevent a tough loaf of bread.
To knead dough: fold it in half, gently press the dough away from you with the heel of your hand and then turn the dough. Repeat.
Form into a round ball and flatten dough until it is about 1 1/2 - 2 inches thick.
Place dough onto the prepared baking sheet.
Score a 1/2" deep cross on the top of the bread with a sharp knife, this will help the bread bake through.
Bake for 30-35 minutes or until pale brown in color. If you turn the bread over and tap on it, it should sound hollow.
For best results allow bread to cool on a wire rack before cutting, at least 30 minutes.

DONNA'S NOTES

If milk is not available to you, feel free to use powdered milk instead. Follow the directions on the container of your powdered milk on what ratio of water to powder is. You can even use water in a pinch.
Homemade No-Yeast Bread will stay fresh for 4-5 days at room temperature. It’s still safe to eat after that time, but it will most likely be stale by then. To store the bread after slicing, place it in a paper bag. Be sure to remove as much air as possible before tightly closing up the bag.You can also freeze this bread for later use. I recommend slicing it before freezing. You can freeze for up to 6 months.

https://zeromediasystem.blogspot.com//search?q=homemade-no-yeast-bread

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

4-Ingredient Root Beer Quick Bread

This Root Beer Quick Bread Recipe uses only four ingredients and has a delicious flavor. Root Beer Bread makes a wonderful snack or easy make-ahead breakfast quick bread.

Root Beer Quick Bread

This is one of my favorite easy quick bread recipes because it uses only one bowl and four simple ingredients. You can eat it plain or you can top it with this homemade butter.

What makes a quick bread a quick bread?

The ingredients in most quick bread recipes are flour, some type of liquid, and a leavening agent. They are called quick because they should be baked immediately after mixing all of the ingredients together.

One of my favorite things about making this type of bread is that there's no yeast involved. That means no kneading or waiting for it to rise before you bake it.

It doesn't get much easier than this Root Beer Quick Bread.

While most of these types of bread are sweet, there are a few savory versions as well.

This Bacon Cheddar Beer Bread is an example of a savory quick bread recipe.

What is the best root beer for bread?

You can use any type of root beer in this Root Beer Bread. A store brand root beer will work just as well as a name brand.

Keep in mind that this quick bread will take on the taste of whatever type of root beer you use. So, be sure you use your favorite brand.

How to make Root Beer Quick Bread

You won't believe how easy this recipe is to make. You simply combine all of the dry ingredients in a bowl. Then, add the rootbeer to a well in the center and mix.

Then, pour it into a bread pan and drizzle it with melted butter.

Bake for 30 minutes at 350°F. Remove the quick bread from the oven and drizzle with more butter.

Then, bake for another 25 to 30 minutes. Allow it to cool for 5 minutes and remove it from the pan. Let it cool completely on a wire rack. Then, enjoy it!

Recipe notes

This Root Beer Bread recipe uses self-rising flour. It works with the carbonation in the root beer to rise. But, you can still make this quick bread recipe if you don't have self-rising flour.

Just substitute all-purpose flour in this root beer bread recipe with a few simple adjustments.

Self-rising flour is a blend of all-purpose flour, baking soda, and salt.

So, you can make your own if you are out of self-rising flour. If you plan to use all-purpose flour, you’ll need to add 1 tablespoon of baking soda and 3/4 teaspoon salt.

Then, use the same cup-for-cup amount of all-purpose in place of the self-rising.

What if I'm out of root beer?

Well, you cannot make this Root Beer Quick Bread without rootbeer. But, you can substitute another type of soda in this bread recipe. Why not try lemon-lime, cola, cream soda, or even cherry.

Each one will have a unique flavor that you are sure to enjoy.

You can use diet sodas in this recipe as well. It will help cut the sugar and the carbs if you use an option that is lower in sugar.

Experiment until you find the flavor your family enjoys the most.

What can I add to this recipe?

You can add any of your favorite sweet add-ins to this recipe. Try a tablespoon of rolled oats, sesame seeds, or pumpkin seeds. Or, why not try topping the root beer bread with a cinnamon and sugar mix.

How do you store Root Beer Quick Bread?

You can store this bread in a sealed plastic bag or airtight container. It should stay good for several days at room temperature stored this way.

If you want to freeze this bread to enjoy in the future, you can do that as well. Just slice the bread first. Then, separate each slice with parchment paper or wax paper so they don't stick together.

You can freeze two or three slices in individual freezer bags. Or, freeze the entire loaf (sliced) in a larger container.

More yeast-free bread recipes

If you enjoyed this recipe, you might want to try:

Or, why not try this Root Beer Bread as the basis for your favorite French toast recipe or French toast casserole.

Equipment

9x5 bread pan - you can use your favorite, just keep in mind that dark pans and glass pans bake hotter so you may want to reduce your oven temperature by 25°F
Large bowl - This is my go-to bowl
Cooling rack - you can use your removable microwave rack as a cooling rack in a pinch
Bread knife - I love a good bread knife. It is one of my essential knives. This one, I have been using for a decade! I also love to slice tomatoes with it.

Speaking of simple recipes, of course, our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts, and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

See How Easy it is to Make 4-Ingredient Root Beer Quick Bread. Watch the video!

Yield: 8

Author: Donna Elick

4-Ingredient Root Beer Quick Bread

This Root Beer Quick Bread Recipe uses only four ingredients and has a delicious flavor. Root Beer Bread makes a wonderful snack or easy make-ahead breakfast quick bread.

prep time: 5 Mcook time: 10 Mtotal time: 15 M

ingredients:

3 cups self-rising flour
3 tablespoons granulated sugar
1 (12 ounce) bottle root beer, we used A&W Root Beer
3 tablespoons melted butter, divided

instructions:

How to Make 4-Ingredient Root Beer Quick Bread

Preheat oven to 350°F. Prepare a 9"x5" bread pan by greasing with 1 tablespoon of butter. Set aside.
In a large bowl, combine self-rising flour and sugar with a whisk. Make a well in the center. Add the root beer into the well.
Stir the mixture with a spoon until combined.
Pour the mixture into your prepared bread pan. Drizzle with 2 tablespoons of butter. Bake for 55-60 minutes, until browned on top and loaf thumps when you tap the top.
Place on a wire rack and allow to cool for 5 minutes. Remove bread from the pan and allow it to cool on the wire rack. You can brush with more butter if you choose.
Enjoy!

DONNA'S NOTES*

You can substitute all-purpose flour in this beer bread recipe with a few adjustments. If you plan to use all-purpose flour, you’ll need to use 3 cups of all-purpose flour and add 1 tablespoon of baking soda and 3/4 teaspoon salt.
If you are using unsalted butter, just add 1/4 teaspoon salt to the flour and sugar.
Store loaves in a sealed plastic bag or airtight container. It should stay fresh for a few days at room temperature.
You can also freeze it for later. For best results, slice it first, then place a piece of parchment paper between each slice. This way, you can thaw just what you need. Keep it all in a freezer-safe plastic bag for up to 6 months.

https://zeromediasystem.blogspot.com//search?q=how-to-make-butter

Author musicforlive

Strawberry Jam Recipe (Best Ever) + Video

This Strawberry Jam Recipe really is the best ever (no pectin needed). Make a batch after you go strawberry picking!

Now that summer has arrived, you can find berries everywhere when you shop. Grocery stores, farmer's markets, and pick your own berry farms are all bursting with fresh strawberries.

Of course, now that berry season has arrived, I have been getting all of my strawberry recipes ready. There are so many delicious ways to enjoy fresh summer berries.

Have you tried my Strawberry Habanero Everything Spread? Or, you might want to try my Strawberry Dump Cake or my No-Bake Strawberry Cheesecake.

Of course, no summer is complete without a big slice of my Fresh Strawberry Pie.

Strawberry Jam recipe without pectin

This recipe doesn't need powdered or liquid pectin added to it. If you're wondering how to make a jam recipe without pectin, I'll explain.

Jam recipes need to have added pectin to help them firm up.

But, in some cases instead of adding powdered or liquid pectin, you can simply add a fruit that naturally contains pectin like apple, pears, plums, or oranges.

In this strawberry jam recipe, I have added Granny Smith apples. So, there is no need to add extra pectin.

To help the apples dissolve more easily, you can grate them rather than adding chunks or slices to the strawberry mixture.

Remember that the more ripe a berry is, the less natural pectin it has.

What You Will Need to Make This Recipe

Frequently Asked Questions

Can I Use Frozen Strawberries?

When you make my strawberry jam recipe, fresh berries will have the best flavor. But, you can also use frozen berries if you don't have fresh ones on hand.

Just be sure that you drain them completely before adding them. You don't want extra water in the jam or it may not set properly.

Tips For Preparing the Strawberries

To get the strawberries ready for this strawberry jam recipe, you will need to quarter them. This leaves a nice amount of texture in your jam recipe.

If you prefer your jam to be a bit smoother, you can process them a bit with a stick blender as they are cooking. Or, if you prefer more texture in your jam, you can leave it as is and skip that step.

How Can I Tell When my Strawberry Jam is Done?

The easiest way to tell when this jam is done cooking is by waiting for it to thicken. If you use a wooden spoon to lift a bit from the pot, you will see it clinging to the spoon in drops.

When that happens, your jam is ready.

Another way to test it is by using a candy thermometer. Jam is at the perfect consistency at 220 degrees.

So, when you reach that point, your jam is done and ready to be poured into jars.

How Should I Store my Jam?

Once you've made this jam, it will need to be stored in the refrigerator. It has not been processed, so it isn't shelf-stable.

It will keep longer, if you pack and seal in canning jars according to the manufacturer's instructions. Check with the instructions that come with your canning jars for the correct processing time.

You can store this strawberry jam in an airtight container in the refrigerator. Properly sealed, it will stay good for two weeks.

If you want to keep this jam for longer than a few weeks, you should freeze it. Freezer jam is just as delicious. Just put it in a freezer-proof container with a tightly fitting lid.

Then, you can keep it in the freezer for several months. When you want to use it, let it thaw in the refrigerator.

What Should I Serve this On?

Homemade jam is one of the best things to put on toast from homemade bread. you might want to try it on my homemade bread recipe. Or, this homemade no-yeast bread is a wonderful option toasted.

You can also serve it on these fluffy buttermilk pancakes instead of syrup. Or, add it to this cornflake crusted French toast for breakfast.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Want to see how you make this Strawberry Jam? Watch the video!

Yield: 2 Jars

Author: Donna Elick

Strawberry Jam (Best Ever)

This really is the best ever strawberry jam recipe (no pectin needed)! Flavorful, delicious and easy to make. Can't beat that!

Prep time: 20 MinCook time: 20 Total time: 40 Min

Ingredients

2 pounds fresh strawberries, quartered
2 cups granulated sugar
2 tablespoons orange juice
3/4 Granny Smith apple (peeled, cored and chopped small)

Instructions

In a large pot over medium heat combine strawberries, sugar, orange juice and apples. Stir well to combine. Bring to a boil, stirring often.
You will start to notice foam rising to the top of your jam.
As the foam rises to the top skim it with a ladle and place it in a cup. You may choose to discard the foam, but we like to eat it. All that strawberry goodness!
Stir until the jam thickens. If you use a wooden spoon to lift a bit from the pot, you will see it clinging to the spoon in drops. When that happens, your jam is ready. Or using a candy thermometer when your jam reaches 220°F it is done. This will take approximately 20 to 25 minutes.
Remove the pot from heat.
Your apples should dissolve into your jam and you will not taste them, however on occasion mine do not completely dissolve, so I transfer my jam to a food processor and blend it smooth. As it so happens this batch is for a gift and they like smooth jam, but my family prefers the chunky.

DONNA'S NOTES

If you are not food processing it, place jam in bowl or jelly jars and allow to come to room temperature. Then store in the refrigerator.
I have not canned these as we love it so much it goes too fast. I put it in a glass bowl or 2 jelly jars and store it in the fridge.
Jam will keep in the refrigerator for at least 2 weeks (much longer from my experience). But, it will keep longer, if you pack and seal in canning jars according to the manufacturer's instructions.

https://zeromediasystem.blogspot.com//search?q=strawberry-jam

Originally published June 2011, updated and republished July 2020

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Simple Homemade Pretzel Dogs (With VIDEO)

Simple Homemade Pretzel Dogs with a hot dog baked right inside a soft beer pretzel. That makes these the tastiest and easiest homemade pretzel dogs you will ever eat! Ready in just 35 minutes you can enjoy these any night. They are a great make-ahead recipe and they freeze well too. Just thaw and pop them in a 350°F oven until warm, about 5-8 minutes.

We have waited long enough.

I know y'all are still freezing up north, but it is beautiful here in Arizona and all I want is grillin' food, you know the old school kind... burgers and dogs!

So, Chad wanted a burger on a pretzel bun and I wanted a hot dog. Here is the ultimate compromise. Although I still didn't take the cover off my grill.

These simple pretzel dogs are so much tastier than anything you can buy pre-made and my 4-year-old and I had so much fun making them!

You don't even need a mixer. I used beer in the pretzel dough to give it a little punch of flavor and oh boy, its spectacular!

You can use organic, all beef, nitrate-free, sausages, or whatever makes you happy. I am going to make these in mini size next time which will make for the perfect appetizer.

If you would like suggestions on alternatives see the cook's note at the bottom of the recipe. Either way, you and your family are going to go nuts over these!

Speaking of simple recipes, of course, our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Simple Homemade Pretzel Dogs:

You can mix the dough by hand if you do not have a stand mixer. Add beer, yeast, and honey to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto the floured countertop and knead for 3-5 minutes until the dough is no longer sticky. Proceed with remaining instructions.
I microwaved the beer in a glass microwave-safe measuring cup, 15 seconds at a time until it was 110-120 degrees.
You can substitute milk or water for the beer. I prefer Blue Moon beer in this recipe, but you can use whatever you have on hand.

What you will need to make Simple Homemade Pretzel Dogs:

Baking Sheet- used for everything from cookies to roasting, a good baking pan will last for years.
Stand Mixer-
8 Quart Pot-

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite pretzel recipes:

Jalapeño Popper Cheesy Pretzel Bombs
Outrageously Cheesy Stuffed Pretzel Bombs
Best Ever Soft Pretzel Bites

See how easy these Simple Homemade Pretzel Dogs are to make. Watch the video!!!

Yield: 8Author: Donna Elick

Simple Homemade Pretzel Dogs

A hot dog baked right inside a soft beer pretzel makes these the tastiest and easiest homemade pretzel dogs you will ever eat! Ready in just 35 minutes you can enjoy these any night. They are a great make-ahead recipe and they freeze well too. Just thaw and pop them in a 350°F oven until warm, about 5-8 minutes.

prep time: 22 MINScook time: 13 MINStotal time: 35 mins

Ingredients

2¼ teaspoons active dry yeast
12 ounces warmed beer (110°-120°F)* see notes
2 tablespoons honey
3¼ cups all-purpose flour
1 teaspoon kosher salt
½ cup baking soda
1 large egg
coarse salt (or pretzel salt)
8 hot dogs

Instructions

Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
Pour beer into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add honey and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
Fill an 8-quart pot with water and bring to a boil over medium-high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Wash a section of countertop for rolling out dough. Do not flour it or it will be harder to roll out the dough.
Add flour and salt to mixer. Knead for about 3 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if the bread is too sticky to come together. The dough should be tacky when you pull it out of the mixer, not sticky.
Place dough on countertop and form dough into a ball.
We are going to cut this ball into 8 (somewhat) even pieces. First, quarter the ball of dough. Then cut each quarter in half. Roll each piece into a 12” strand.
Place the end of the dough strand on the end of the hot dog pinching the end together, and then wrap it around the dog until all of the dough is wrapped around the dog. Pinch the ends so they stay together.
Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Place hot dogs into boiling water about 3 at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat until all hot dogs have been boiled.
Arrange all pretzel dogs on parchment so they are not touching. Brush eggwash onto each one and sprinkle with coarse salt.
Bake for 11-13 minutes until the tops are browned.
Enjoy!

DONNA'S NOTES

You can mix the dough by hand if you do not have a stand mixer. Add beer, yeast, and honey to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto the floured countertop and knead for 3-5 minutes until the dough is no longer sticky. Proceed with remaining instructions.
I microwaved the beer in a glass microwave-safe measuring cup, 15 seconds at a time until it was 110-120 degrees.
You can substitute milk or water for the beer. I prefer Blue Moon beer in this recipe, but you can use whatever you have on hand.

Author musicforlive

Outrageously Cheesy Stuffed Pretzel Bombs

Outrageously Cheesy Stuffed Pretzel Bombs are the perfect bite size appetizer to impress your guests. Pretzel bites are loaded with cheddar cheese and baked to perfection. All of this comes together in under an hour.

Finding the perfect finger food to blow your friends minds is a tough feat, whether its for game day or card night.

But these certainly fit the bill. Chad has been begging for pretzels since we made out Pretzel Rolls last year. Well I finally decided to make them.

I don't know what I was waiting for. I guess I needed to create something outrageous and simple at the same time. With these cheesy stuffed pretzel bites, I have succeeded! They are crazy good.

These Outrageously Cheesy Stuffed Pretzel Bombs are the perfect bite size appetizer to impress your guests. Pretzel bites are loaded with cheddar cheese and baked to perfection.

All of this comes together in under an hour. Truth be told I even had my 3 year old hanging on my apron strings, if you know what I mean, so you might whip these up even faster.

She loves to help and I cherish every little moment, even when I am tripping over her in the kitchen.

She was armed with her very own ingredients and she was making her very own batch of pretzels. Rolling the dough and stuffing it with cheese saying "look at me Mommy".

We create fabulous dishes together and these pretzel bombs are no different. Although we may have had good intentions to share these with friends... Not this time.

We devoured them. Sorry guys maybe next time.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Outrageously Cheesy Pretzel Bombs:

You can mix the dough by hand if you do not have a stand mixer. Add water, yeast and sugar. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.
You can use 36 frozen dinner rolls (I use Rhodes) in place of the dough recipe.

What you will need to make Outrageously Cheesy Pretzel Bombs:

KitchenAid-
Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite pretzel recipes:

Jalapeño Popper Cheesy Pretzel Bombs
Homemade Pretzel Dogs
Best Ever Soft Pretzel Bites

Yield: makes 36Author: Donna Elick

Outrageously Cheesy Pretzel Bombs

Outrageously Cheesy Stuffed Pretzel Bombs are the perfect bite-size appetizer to impress your guests. Pretzel bites are loaded with cheddar cheese and baked to perfection. All of this comes together in under an hour.

prep time: 42 minscook time: 8 minstotal time: 50 mins

Ingredients

2 1/4 teaspoons active dry yeast
1 1/4 cups warm water (110°-120°)
2 tablespoons granulated sugar
3 1/4 cups all-purpose flour
1 pound block mild cheddar cheese
1 teaspoon kosher salt
1/2 cup baking soda
1 large egg
course salt

Instructions

Preheat oven to 450°F. Line a baking sheet with parchment paper or spray with cooking spray.
Pour water into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
Meanwhile cut cheese into 36 even pieces, less than ½ ounce each. Fill an 8-quart pot with water and bring to a boil over medium-high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Sprinkle clean countertop with 1/4 cup flour.
Add flour and salt to mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if the bread is too sticky to come together. The dough should be tacky when you pull it out of the mixer, not sticky.
Place dough on a floured countertop and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First, quarter the ball of dough. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut it into 3 pieces. When you are done you will have 36 pieces.
Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add a piece of cheese in the center. Carefully pull each side over the cheese to create a ‘cheese package’ then roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough. Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until all you have 36 stuffed dough balls.
Carefully, a sprinkle at a time, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Place dough balls into boil water a few at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat.
Arrange all pretzel balls on parchment so they are not touching. Brush egg-wash onto each one and sprinkle with coarse salt.
Bake for 8-10 minutes until the tops are browned.
The ooey-gooey cheese may escape some of your pretzel bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate and serve. Your guests will go crazy over them.
Enjoy!

DONNA'S NOTES

You can mix the dough by hand if you do not have a stand mixer. Add water, yeast, and sugar. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto the floured countertop and knead for 3-5 minutes until the dough is no longer sticky. Proceed with remaining instructions.
You can use 36 frozen dinner rolls (I use Rhodes) in place of the dough recipe.

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Author musicforlive