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This lemon meringue pie recipe is perfect: not too tart, not too sweet, bursting with lemon flavor. Make this Lemon Meingue Pie with King Arthur Baking Company today!

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This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious. The soft pretzel dough only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video for how to shape pretzels!

Homemade soft pretzels are nothing new around here because this recipe has been a reader favorite for years. The dough requires just 6 ingredients and there's hardly any rise time, so not only are these easy, they're pretty quick too. In fact, I remember feeling pleasantly surprised at the ease and speed the first time I made them-it took us only 30 minutes to make 1 batch! Over the years, I've added a smidge of melted butter to the dough for improved flavor. Furthermore, we've introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior. If you get the water boiling ahead of time, it really only adds 5 minutes to the entire process. We do it every time now. It's worth it!

We've also made them soft pretzel bites, soft pretzel knots (with various toppings), jalapeño cheddar pretzels, and soft pretzel rolls from this simple dough. We've also jazzed them up as crab pretzels. There's no wrong way to shape a pretzel, but let's stick with tradition today. I promise you'll no longer feel intimidated working with yeast, shaping pretzels, or the baking soda bath. Even if you have zero skill in the kitchen, you can make these homemade soft pretzels.

STEP BY STEP PHOTOS

Let's chat about the dough. You need the simplest, most basic ingredients possible and I guarantee each one is in your kitchen right now. Warm water, 1 packet yeast, melted butter, brown or regular granulated sugar, salt, and flour.

Let the yeast foam in the warm water for a few minutes, then add the rest of the ingredients and mix. You can use a stand mixer fitted with a dough hook attachment, a hand mixer, or-like you'll notice in the video below the recipe-no mixer at all. Work with what you have in the kitchen.

Guess what? You don't have to wait to let this dough rise. YES! Well, we'll let it rest for 10 minutes while you get the baking soda + water boiling on the stove but that's it. Don't have any patience? This is the recipe for you. By the way, did you know that some pretzel recipes call for rising overnight? They're remarkable pretzels but I'm satisfied with this ultra quick dough!

How to Shape Homemade Soft Pretzels

Now it's time to shape.

Roll 1/3 cup of dough into a long 20-22 inch rope.

Twist the ends and bring the ends down. That's a pretzel!

Now drop the pretzels into the boiling water + baking soda. Let them boil for 20-30 seconds each, then place onto a baking sheet. This pretzel dough makes 12 regular size soft pretzels, so I use 2 baking sheets. 6 on each.

Sprinkle with salt and bake in a hot oven. That's it, you're done.

And if you want to kick your soft pretzel status into major high gear, add some spicy nacho cheese sauce.

Easy Homemade Soft Pretzels

Description
This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video for how to shape pretzels!
Baking Soda Bath (See Recipe Note)

1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 - 1/2 cup more, as needed. Poke the dough with your finger - if it bounces back, it is ready to knead.

2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)

3. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.

4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections (about 75g each).

5. Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.

6. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.

7. Bake for 12-15 minutes or until golden brown.

8. Remove from the oven and serve warm with spicy nacho cheese sauce.

9. Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds, or bake at 350°F (177°C) for 5 minutes.

Notes

1. Make Ahead & Freezing Instructions: Baked and cooled pretzels freeze well for up to 3 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through or microwave frozen pretzels until warm. The prepared pretzel dough can be covered and refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up before the baking soda bath and baking.

2. Special Tools (affiliate links): Electric Stand Mixer or Glass Mixing Bowl | Wooden Spoon | Baking Sheets | Silicone Baking Mats or Parchment Paper | Pizza Cutter

3. Baking Soda Bath (Step 6): The baking soda bath is strongly recommended because it helps create that chewy texture and distinctive pretzel flavor. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. This is known as an egg wash. Sprinkle the brushed pretzels with salt. The egg wash will help the salt stick. If you don't have an egg, simply brush with 2 Tablespoons of dairy or nondairy milk.

4. Cinnamon Sugar Pretzels: Skip the coarse salt topping (and skip the egg wash, see note above, if you aren't doing the baking soda bath step). Bake as directed in step 7. Meanwhile, melt 4 Tablespoons (60g) of unsalted or salted butter (your choice). Brush the baked and warm pretzels with melted butter then dip the tops into a mix of cinnamon and sugar. I usually use 3/4 cup (150g) of granulated sugar and 1 and 1/2 teaspoons cinnamon. Cinnamon sugar pretzels are best served that day because due to the melted butter topping, they become soggy after a few hours.

5. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

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Easy Homemade Soft Pretzels - Sally's Baking Addiction

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How to make easy homemade soft pretzels in less than 45 minutes. Don't forget the easy spicy cheese sauce!

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This recipe for soft dinner rolls is a snap to prepare in a bread machine. The rolls are brushed with melted butter and baked until golden and fluffy.

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Gingerbread NYC Cookies! - Jane’s Patisserie

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Deliciously thick, chunky and warming gingerbread flavoured NYC cookies with gooey delightful white chocolate chips!

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This recipe for easy chicken and dumplings could not be more simple and it tastes great too. With just a few ingredients, you can enjoy this classic.

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This easy mug cake is easy to make with basic ingredients and comes together quickly in the microwave. What's not to love?

How to Make a Mug Cake

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Mug Cake Ingredients

You likely already have all the ingredients for this chocolate mug cake recipe on hand. Here's what you'll need:

Flour: This easy chocolate mug cake recipe starts with all-purpose flour.

Sugar: Sugar sweetens things up and balances the bitter cocoa powder.

Cocoa powder: Two tablespoons of unsweetened cocoa powder ensures a rich chocolate cake.

Baking soda: Baking soda acts as a leavening agent, which means it helps the mug cake rise.

Salt: A pinch of salt enhances the overall flavor of the mug cake, but it won't make it taste salty.

Milk: Milk keeps the cake batter from drying out during the microwaving process.

Oil: A neutral oil, such as canola oil, keeps the batter moist without adding flavor.

Water: A tablespoon of water helps create the perfect texture.

Vanilla: A dash of vanilla extract is the perfect finishing touch.

How to Make Cake In a Mug

It couldn't be easier to make a homemade mug cake: Combine the dry ingredients in a microwave-safe mug, stir in the wet ingredients, then cook in the microwave until the cake is done in the middle. You'll find the full, step-by-step recipe below with detailed instructions.

Tip from recipe creator safinabakes1231: "For a healthier version, use 1 1/2 tablespoons of plain unsweetened applesauce instead of canola oil, and use 3 tablespoons plus 1 teaspoon of water instead of milk."

Can You Make Mug Cake Ahead of Time?

Get ahead of the game and combine the dry ingredients ahead of time and store the mixture in an airtight container. That way, all you'll have to do is add the liquid ingredients and microwave!

Allrecipes Community Tips and Praise

"I was craving something sweet, and this recipe was AWESOME," raves one Allrecipes community member. "It only took about 5-7 minutes to throw it together and I added some salted caramel chips on top. It was great. Super moist and chocolaty."

"Every mug cake I've ever tried came out gross and rubbery except this one," says another community member. "The cake is sooo good! I put mini chocolate chips in it and ice cream on top when it was done. I've made this cake every day for the past week. I'm addicted!!!"

"This is PERFECT when I'm having a chocolate craving," according to yet another community member. "PLUS: a bit of peanut butter mixed in is nice on occasion. I also like some raisins in it, for variety, OR peanut butter chips!"

Editorial contributions by Corey Williams

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Make this chocolate mug cake in the microwave for an individual-sized fudgy chocolate treat in less than 10 minutes! Great for a last-minute dessert.

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Homemade Butter in a Mason Jar - Did you know that you can make homemade butter in a mason jar mason jar? All you need is a mason jar, some heavy cream and salt to make homemade butter!

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1. To make the crust: Set aside 15 cookies for the filling. Finely crush remaining cookies in a large bowl. Add melted butter and mix to combine.

2. Press buttery crumbs firmly into the bottom of a 9x13-inch pan. Place in the refrigerator.

3. To make the filling: Coarsely chop the reserved cookies.

4. Beat cream cheese, sugar, and vanilla in large bowl with an electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spread over crust.

5. Cover and refrigerate until firm, about 4 hours. Cut into 20 squares.

Cook's Note

Store leftovers in the refrigerator.

Try Golden Oreos or Mint Creme Oreos if desired.

For a healthier version, prepare the recipe with Reduced Fat Oreos, Philadelphia 1/3 Less Fat cream cheese, and Cool Whip Lite whipped topping.

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This easy no-bake Oreo cheesecake has a chocolate Oreo cookie crust topped with a cool creamy filling with chunks of Oreo cookies in every bite.

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An easy, southern-style sausage gravy with flaky homemade biscuits makes the BEST Biscuits and Gravy! One of our favorite breakfast recipes of all time!
It's no secret that a yummy homemade breakfast makes me excited to get up on Saturday morning. Our weekday breakfasts usually consist of plain old oatmeal or freezer breakfast sandwiches but on the weekends I like to make something much more fun!

This sausage gravy recipe is a TREASURE in our family, thanks to my mother-in-law. She's made it so many times she has completely perfected the recipe, and now it's one of our favorite breakfasts.

I should issue a disclaimer that you'll never want to order biscuits and gravy from a restaurant after trying this recipe. I know from experience that every other will pale in comparison. But the good news is that it's just about one of the easiest things in the world to make.

Pair it with my absolute favorite homemade, light and flaky buttermilk biscuits and you will be in heaven!

Sausage Gravy Ingredients:

Pork sausage: any sausage will work and choose hot or milk based on your preference. I think it's best with sausage, but you could substitute bacon or other chopped meats.

Flour and butter: for flavor and to thicken the gravy

Half and half- or substitute whole or 2% milk.

Seasoning: Thyme, Rosemary, Crushed red pepper

How to Make Biscuits and Gravy:
1. Make homemade biscuits. 2. Make Sausage Gravy:

Brown sausage in a large saucepan.Use a paper towel to blot out most of the grease from the pan.

Add flour, butter, and half & half.Cook on medium-low, stirring often, for several minutes until thickened.

Serve sausage gravy over:

Add spices: thyme, rosemary, red pepper flakes and black pepper.

Make ahead Instructions:

You can make the gravy ahead of time and store it in a container in the fridge for 2-3 days, depending on the freshness of your ingredients.

Rewarm on the stove, adding a splash of half and half or milk to thin it, if needed, and additional seasonings, to taste.

Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.

Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.

Add thyme, rosemary, red pepper flakes and black pepper.

Serve over warm biscuits.

Freezing instructions:

I'd suggest making the recipe with whole milk, if you want to freeze it. (Half and half will have a slightly different texture upon reheating from frozen, but will still taste good). Thaw overnight in the fridge.

Rewarm on the stove, adding a splash of half and half or milk to thin it, if needed, and additional seasonings, to taste.

The biscuits can be made ahead and stored in the freezer for 3-5 months.

RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe September 2016. Updated March 2020 with process photos and a video.

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The BEST Biscuits and Gravy recipe - Tastes Better From Scratch

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An easy, southern-style sausage gravy with flaky homemade biscuits makes the BEST Biscuits and Gravy! One of our favorite breakfast recipes of all time! It's no secret that a yummy homemade breakfast makes me excited to get up on Saturday morning.

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This quick and easy edamame recipe is perfect as an appetizer for your dinner party. Seasoned generously with Maldon Salt, these beans are crunchy and seriously addicting to eat, especially if you have a side of soy sauce and lemon wedges to add a hit of citrus to the dish. You can serve edamame beans with many other dishes, including a delicious prawn pad thai. The edamame bean has a faint pea almost buttery taste with a hint of sweet nuttiness to it, which compliments the sweet-savour fusion of the pad thai.
Here is how to make our salted edamame beans...

1. Place a large pan of water on to boil.

2. When simmering, add the frozen edamame beans and blanch for 5 minutes until bright green and cooked through.

3. Drain the beans from the water and place in a large serving bowl, sprinkle generously with Maldon Salt.

4. Serve immediately with soy sauce for dipping and lemon wedges.

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Elevate snacktime with our edamame bean recipe. Season generously with Maldon Salt to unlock sweet, nutty flavors. Perfect as a light snack or side dish

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If you like Gooey Butter Cake you will love these cookies. You can't stop eating them.