Sugared & Stirred

dairy-free. still delicious.

Breads

Spiced Powdered Donuts

by Leave a Comment

These cozy and comforting Spiced Powdered Donuts are made with my favorite spiced cake batter. Covered in a spiced powdered sugar, these fluffy, baked donuts are just the dessert you need to brighten your morning!

Spiced Powdered Donuts

I know we’re all chasing after the pumpkin once fall hits, but I promise these Spiced Powdered Donuts bring all of that cozy, fall flavor with zero pumpkin! The base of the donuts is actually my favorite cake batter with a homemade “pumpkin pie” spice mixed in. We’ve got cinnamon, ginger, nutmeg, and allspice mixed into the batter and the powdered sugar coating. It’s a whole lot of comforting flavor all wrapped up in the fluffiest, most tender baked donuts!

I consider this recipe to be a “small batch” which makes six regular donuts. I find that these donuts are best eaten right after they’ve been coated with the powdered sugar…wait too long and the sugar tends to “melt” into the donuts. So half a dozen seems like the perfect number of donuts to be consumed within a day.

The batter itself comes together just like my favorite cake and cupcake batters. You’ll beat the sugar and egg until fluffy, add a room temperature egg and vanilla extract, and then alternate beating in the dry ingredients and milk (also room temperature) until everything is totally combined and smooth. If you’re not used to making homemade cakes then the process may seem a little finicky or daunting, but I promise that after you do it once, you’ll find it comes easily.

Finally, once the donuts are completely cool (we don’t want the powdered sugar coating to melt!), you can use a fork or spoon to turn them over in a bowl filled with the sugar coating. Get the donuts nice and coated and then they’re all ready to enjoy!

What You’ll Need + Substitutions

All-purpose flour is the base for these donuts. I haven’t tested this recipe with any other flour.

Baking powder & baking soda combine to leaven these donuts to the perfect shape and fluffiness! I tested this recipe with different combinations and found that using both helped get the shape I wanted.

Salt adds depth to flavor and slightly cuts the sweetness of these donuts. 

Cinnamon, ginger, nutmeg, & allspice combine to bring that cozy, fall-inspired spice we all love. These spices are the main star of these donuts, so I don’t recommend skimping. You can, however, use a pumpkin pie spice in place of all of the spices.

Plant-based butter (or regular butter) is used to give these donuts flavor. It’s softened and then beaten with the sugar to help create a light, cakey donut texture. I only recommend using your favorite softened butter – nothing in liquid form.

Brown sugar has molasses mixed in, which adds a lovely flavor to these donuts. You can use a white granulated sugar or coconut sugar in its place, but the leavening agents may not work properly (the donuts may not rise the way we want them to!).

Egg binds the ingredients and also lends to the fluffiness of these donuts. I haven’t tested this recipe with any egg alternatives.

Vanilla extract adds flavor, and I don’t recommend skipping it. A nice flavor addition would be maple extract if you’re looking to add some extra flavor (replace all or 1/2 of the vanilla extract with maple extract).

Plant-based milk (or regular milk) is used to moisten these donuts. Feel free to use your favorite plant-based milk (almond, oat, etc) or cow’s milk. Just make sure you bring the milk to room temperature before adding it to the recipe.

More Donuts Recipes

Chocolate Coffee Donuts

Lemon Cake Donuts

Pumpkin Collagen Donuts

Chocolate Banana Cake Donuts (vegan)

Chocolate Guinness Baked Donuts

Yield: 6 Donuts

Spiced Powdered Donuts

Spiced Powdered Donuts

Fluffy cake donuts filled with cozy, fall spices! These delicious donuts are covered in a spiced powdered sugar for extra sweetness!

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 1 hour

Ingredients

Donuts

  • 3/4 cup + 2 Tbsp (114g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 cup (57g) plant-based butter, softened (or regular butter)
  • 1/3 cup (80g) light brown sugar, lightly packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (110g) oat milk, room temperature (or other milk)

Sugar Coating

  • 1 cup (120g) powdered sugar
  • 2 tsp ground cinnamon (optional)
  • 1/2 tsp ground ginger (optional)
  • 1/2 tsp ground nutmeg (optional)
  • 1/4 tsp ground allspice (optional)

Instructions

  1. Preheat your oven to 350°F and prepare a 6-well donut pan with non-stick spray. Bring your egg and milk to room temperature - place the whole egg in a glass of warm water for around 10 minutes + heat up the milk.
  2. Meanwhile, in a small bowl, whisk together the flour, baking powder, baking soda, salt, and spices; set aside.
  3. In a medium or large bowl, beat together the softened butter and brown sugar until fluffy. Beat in the egg and vanilla until all is totally combined.
  4. Add 1/3 of the dry ingredients to the sugar mixture and beat. Add 1/2 of the milk and beat. Repeat until, finally, you beat in the last 1/3 of the dry ingredients.
  5. Pipe or spoon the batter into the greased muffin wells, filling to the top. I like to add a gallon ziploc bag to a tall glass, scrape the batter into the bag, snip a hole in the corner of the bag, and pipe the batter into the pan.
  6. Gently wiggle the pan to settle the batter. Bake donuts at 350°F for 10 minutes or until a toothpick inserted into a donut comes out with a few crumbs.
  7. Allow donuts to cool in the pan for 3-5 minutes before turning them out onto a cooling rack. I like to wave the upside down pan firmly in the air until all the donuts fall out. Allow the donuts to cool completely.
  8. In a medium bowl, add the powdered sugar and spices and whisk together until well mixed. Take each cooled donut and flip it around in the sugar until well coated. Enjoy immediately.
  9. Store any leftover donuts in an airtight container in the refrigerator - the powdered sugar may "melt" and become absorbed by the donuts.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Pumpkin Collagen Donuts

by Leave a Comment

This recipe is sponsored by Ancient Nutrition, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Deliciously fluffy, baked Pumpkin Collagen Donuts made better-for-you with simple ingredients and the added benefits of collagen protein! These pumpkin donuts are topped with melted chocolate for a little oomph and a whole lot of flavor.

Pumpkin Collagen Donuts

These delightfully festive donuts are everything you want in a pumpkin donut. They’re tender, fluffy, and moist. They’re easy and quick to make. And they’re topped with the easiest “icing”: melted chocolate! I tweaked my recipe for pumpkin muffins and added Ancient Nutrition Collagen Peptides to this better-for-you version.

What You’ll Need + Substitutions

For the donuts…

  • Whole wheat pastry flour makes for the fluffiest muffins and baked donuts. You can also use regular all-purpose flour. If you’re looking for a whole wheat option, I recommend doing a mix of 50% whole wheat + 50% all-purpose.
  • Ancient Nutrition Collagen Peptides Vanilla is a multitasking superfood that benefits our skin, joints, and gut. The vanilla flavor pairs perfectly with the cozy spices and pumpkin in these donuts.
  • Baking powder + baking soda leaven the donuts.
  • Salt + cinnamon + ginger + nutmeg + cloves add that cozy pumpkin spice flavor we all know and love. You can also use a pumpkin pie spice mix in place of the spices (but you’ll still want to add salt).
  • Coconut sugar is a low GI sugar that can be easily used in place of traditional cane sugar, and I love it in this recipe. If you’d prefer, you can also use a white granulated sugar, raw sugar, or a brown sugar (not packed) in place of the coconut sugar.
  • Egg binds the ingredients together. I haven’t tested this recipe with any egg replacements.
  • Vanilla extract adds flavor.
  • Olive oil lends to the moistness of these donuts. Feel free to use your favorite baking oil. If you choose to use liquid coconut oil, make sure the rest of the ingredients (milk, egg, etc) are room temperature; that way, the coconut oil doesn’t solidify mid-mixing.
  • Plant-based milk also keeps things moist. You can use your favorite milk – oat, almond, cow’s, etc.
  • Pumpkin purée adds pumpkin flavor to the donuts. Be sure you don’t use pumpkin pie filling – the cans are often next to each other at the store.

For the chocolate topping…

  • Chocolate chips are easy to melt and use for the topping. You can use your favorite semi-sweet or dark chocolate chips OR chop up a bar of chocolate to melt.
  • Coconut oil thins out the melted chocolate, making it perfect for dipping the donuts. You can use refined or unrefined (refined will have no coconut flavor).

What Are Collagen Peptides?

The Ancient Nutrition Collagen Peptides add so many benefits to these donuts! The peptides help support resilient skin, flexible joints, a healthy gut, and strong nails and hair. 

I love baking with collagen, because it works seamlessly in so many recipes. You can’t detect it in any way in these donuts, and you’ll love the ease of consuming your collagen peptides via chocolate dipped pumpkin donuts 😉

More Protein Recipes

Blueberry Thyme Collagen Muffins

Salted Caramel Cinnamon Buns with Bone Broth Protein

Keto Strawberry Protein Mini Muffins

Collagen Coconut Oil Chocolate Chip Cookies

Yield: 6 Baked Donuts

Pumpkin Collagen Donuts

Pumpkin Collagen Donuts

Deliciously fluffy and moist pumpkin donuts made better-for-you with simple ingredients and the added benefits of collagen protein!

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 1 hour

Ingredients

Pumpkin Donuts

  • 3/4 cup (84g) whole wheat pastry flour (see Note 1)
  • 1/4 cup (28g) Ancient Nutrition Collagen Peptides (I used vanilla)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 cup (43g) coconut sugar (see Note 2)
  • 1 large egg, room temp
  • 1 tsp vanilla extract
  • 3 Tbsp olive oil (see Note 3)
  • 2 Tbsp plant-based milk (or regular milk - I used oat milk)
  • 1/2 cup (116g) pumpkin purée (not pumpkin pie filling!)

Chocolate Topping

  • 2/3 cup (124g) semi-sweet or dark chocolate chips (dairy-free if needed)
  • 1 Tbsp coconut oil (see Note 4)

Instructions

  1. Preheat your oven to 350°F and prepare a six-well donut pan with non-stick spray.
  2. In a medium bowl, whisk together the flour, collagen, baking powder, baking soda, salt, and spices until combined; set aside.
  3. In a large bowl, whisk together the coconut sugar and egg. Whisk in the vanilla, olive oil, milk, and pumpkin purée until everything is totally combined.
  4. Add the dry ingredients to the liquid ingredients and gently stir until just combined - do your best to not over mix the batter.
  5. Pipe the batter into your prepared donut pan, filling nearly to the top of each well. I like to add a gallon ziploc bag to a tall glass, add the batter to the bag, and then snip one of the bottom corners to pipe the batter.
  6. Bake at 350°F for 10-11 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for 3-5 minutes before turning out onto a cooling rack - the donuts should pop out when you turn the pan over and shake in the air. Allow the donuts to cool completely before adding the chocolate topping.
  7. Once the donuts are completely cool, you'll melt the chocolate. In a small, microwave-safe bowl, add the chocolate chips and coconut oil. Heat in 30-second intervals, stirring each time, until the chocolate is totally melted. If the chocolate isn't runny enough to dip the donuts, add a bit more oil.
  8. Dip the top of each donut in the melted chocolate and quickly turn over. Be careful with this step as the donuts are very tender. If you wish, you can also spoon or drizzle the chocolate over the donuts.
  9. Store leftover donuts in an airtight container at room temperature (or in the refrigerator if you don't plan to eat them all within a day).

Notes

  1. Flour: whole wheat pastry flour makes these donuts extra fluffy and tender. You can also use all-purpose flour OR a mix of 1/2 AP + 1/2 whole wheat (or white whole wheat) flour.
  2. Sugar: coconut sugar is low GI and tastes less sweet than cane sugar. You can use white cane sugar, raw sugar, or brown sugar (not packed) in its place.
  3. Olive oil: feel free to use your favorite baking oil. Melted coconut oil works, but you will need to make sure the rest of your ingredients (egg, milk, etc) are room temperature.
  4. Coconut oil: you can use a refined coconut oil for no coconut taste.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Blueberry Thyme Collagen Muffins

by Leave a Comment

This recipe is sponsored by Ancient Nutrition, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Tender and flavorful Blueberry Thyme Collagen Muffins made better-for-you! These muffins are seriously delicious and make for the perfect morning or midday snack.

Blueberry Thyme Collagen Muffins

I’m all about healthier, delicious baked goods. Give me muffins packed with fruit and collagen powder any day. These Blueberry Thyme Muffins are tender, moist, and flavor-packed. The juicy blueberries pair wonderfully with the fresh thyme. The added benefits of the collagen protein powder are a bonus! And I promise these better-for-you muffins don’t taste off. Enjoy them with your breakfast or as a tasty midday snack. However you eat these, you will love them! And if you have kids to feed, they will love these, too (my toddlers ate them up!).

What is Collagen?

Collagen is a fine powder supplement that helps promote healthy skin, hair, joints, and digestion. It’s made from animal protein and makes for a wonderful addition to many baked goods, especially quick breads like these muffins. It mixes seamlessly into this muffin batter and the taste is undetectable in the final muffin!

Ingredients You’ll Need + Substitutes

  • Coconut sugar is one of my favorite sweeteners. It’s low GI (and doesn’t taste like coconut). You can use your favorite granulated sugar in this recipe: white, raw/unrefined, or even brown sugar.
  • Unsweetened applesauce brings tons of moisture and natural sweetness to these muffins. You can use mashed banana in its place for a blueberry banana muffin (though you may want to leave out the thyme).
  • Plant-based milk is used for moisture, too. You can use whatever milk you like, including cow’s milk (if you’re not dairy-free).
  • Olive oil also adds moisture. Yep, these muffins are moist. Feel free to use your favorite baking oil. If you wish to use coconut oil, make sure it’s melted first and the rest of your ingredients are room-temp.
  • Agave is used as another low GI sweetener. You can use honey in its place, but honey has a GI similar to regular cane sugar.
  • Eggs bind the ingredients together and add more protein.
  • Fresh blueberries are used instead of frozen as the frozen ones will yield unsightly blue muffins. Trust me and go with the fresh ones 😉
  • Whole wheat pastry flour is a nutrient-dense flour that yields a tender texture in these muffins. You can use regular all-purpose flour (bleached or unbleached) in its place.
  • White whole wheat flour has a milder flavor than regular whole wheat flour. You get the nutrition and fiber of whole grains but with a milder taste. You can use whole wheat flour or more all-purpose flour in place.

You’ll Also Need:

  • Vanilla extract
  • Salt
  • Ground cinnamon + nutmeg
  • Baking powder
  • Baking soda
  • Fresh thyme
  • Collagen powder

More Protein Recipes

Collagen Coconut Oil Chocolate Chip Cookies
Chocolate Carrot Turmeric Protein Muffins
Keto Strawberry Protein Mini Muffins

Yield: 12-13 Muffins

Blueberry Thyme Collagen Muffins

Blueberry Thyme Collagen Muffins

Tender and flavorful Blueberry Thyme Muffins made better-for-you! These collagen muffins are seriously delicious and make for the perfect morning or midday snack.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1/2 cup coconut sugar (or cane sugar)
  • 1 cup unsweetened applesauce
  • 1/2 cup plant-based milk (or regular milk)
  • 1/4 cup olive oil
  • 1 tsp vanilla
  • 1/4 cup agave or honey
  • 2 large eggs
  • 1 1/4 cups whole wheat pastry flour (or all-purpose flour)
  • 1 cup white whole wheat flour (or all-purpose flour)
  • 1/2 cup Ancient Nutrition Multi Collagen Protein powder, unflavored
  • 1/2 tsp salt
  • 1 Tbsp cinnamon
  • 1 1/2 tsp nutmeg
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups fresh blueberries, washed & patted dry
  • 1 1/2 tbsp fresh thyme leaves, chopped

Instructions

  1. Preheat your oven to 350° and prepare a 12-well muffin pan with nonstick spray or muffin liners.
  2. In a medium bowl, whisk together the sugar, applesauce, milk, oil, vanilla, agave (or honey), and eggs.
  3. In a large bowl, whisk together the flours, collagen, salt, spices, and baking soda + powder. Stir in 1 1/2 cups of the blueberries.
  4. Add liquid ingredients to dry and mix until nearly combined. Stir in the chopped thyme.
  5. Fill muffin wells nearly to the top. Press the remaining 1/2 cup of blueberries into the tops of the muffin batter.
  6. Bake at 350°F for 15-20 minutes or until a toothpick inserted into a muffin comes out with a couple of crumbs. Allow muffins to cool in the pan for 5-10 minutes before gently removing to a cooling rack.
  7. Store leftovers in an airtight container at room temperature.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Sweet Corn Muffins (dairy-free)

by Leave a Comment

These easy Sweet Corn Muffins whip up quickly and pair perfectly with your weeknight chili! Top them with butter and honey or crumble them right into your favorite bowl of soup!

Sweet Corn Muffins

Honestly, these corn muffins are a couple of years in the making. We eat a lot of chili around here (hello, cheap and easy!) and every now and then, when I’m not dipping tortilla chips into my bowl, I like to whip up a new version of dairy-free cornbread. A few weeks ago, I finally decided to get serious about nailing down a tried and true recipe. These corn muffins are sweet (without feeling like I’m feeding my kids cupcakes in disguise), soft, and just the right kind of crumbly. They’re robust enough to slice and slather with your favorite butter and honey, but if crumbling is more your thing, then get to it, because these corn muffins are perfect for that, too!

Best of all? They’re made with staple pantry ingredients! As long as you keep cornmeal stocked in your pantry, then you’re probably all set to whip these up as a last minute accompaniment to your favorite hot bowl of chili or soup. Yes, even on a weeknight, because if you’re willing to make cornbread from a box (which still takes effort!), you’ll only need to take things one step further for these perfectly moist, homemade muffins!

The Ingredients You’ll Need

  • Cornmeal
  • All-Purpose Flour
  • Baking powder
  • Salt
  • Sugar – I like to use raw cane sugar
  • Egg – I haven’t tested a vegan egg-replacer yet
  • Oil or Melted Plant-Based Butter
  • Plant-Based Milk – I’ve used oat and almond milk
  • Whole Kernel Corn – optional, but I love it in these!
Yield: 11 Muffins

Sweet Corn Muffins

Sweet Corn Muffins

Quick and simple corn muffins to pair with your favorite weeknight chili or soup!

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

  • 1 1/4 cups cornmeal
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup raw cane sugar (or regular cane sugar)
  • 1 large egg
  • 1/2 cup oil (or melted plant-based butter(
  • 1 cup plant-based milk
  • 1/2 cup drained whole kernel corn

Instructions

  1. Preheat your oven to 350°F and spray a 12-count muffin pan with non-stick spray.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Add the egg, oil, and milk and stir until well combined. Stir in the corn.
  3. Spoon or scoop batter into greased muffin wells, filling each well about 3/4 full (I ended up with 11 muffins).
  4. Bake at 350°F for 15-17 minutes or until a toothpick inserted into a muffin comes out clean. Allow muffins to cool in the pan for 5 minutes before carefully transferring to a cooling rack.
  5. Store leftover corn muffins in an airtight container at room temperature.

Nutrition Information:

Yield:

11

Serving Size:

1
Amount Per Serving: Calories: 258Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 279mgCarbohydrates: 35gFiber: 2gSugar: 10gProtein: 4g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Mall-Style Jalapeño Pretzel Knots (dairy-free)

by Leave a Comment

This post is sponsored by Mezzetta and all thoughts and opinions are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Buttery, peppery Mall-Style Jalapeño Pretzel Knots elevated with Mezzetta Jalapeño Slices! These soft, little knots are Summer-ready and totally delicious! Dip them in your favorite sauce for a delightful appetizer or snack.

Mall-Style Jalapeño Pretzel Knots

I’m going to put it out there: who doesn’t love a mall pretzel?! They’re soft, ultra buttery, and when the smell of a fresh batch reaches your nostrils, you have to have one. I’ve been wanting to expand my repertoire to include more savory recipes, so when thinking about the kind of fun, kid-friendly recipe I wanted to bake up, it was a no-brainer to marry the mild Mezzetta Tamed™️ Jalapeño Slices with a homemade pretzel knot!

I took a recipe I’ve enjoyed making into classic pretzels and made it even easier! Yes! Pretzel knots are easier to shape, easier to transport pre-bake, and quicker to cook. Plus, you get to tuck Mezzetta Jalapeño Slices into the knots for even more of that pepper flavor we all love!

Now, if you’re intimidated, I totally get it! But I promise that homemade pretzels only have one more step than any other yeasted bread knot. Before baking the knots, you’ll let them soak in a hot baking soda bath for about 15 seconds. As long as you give yourself plenty of time to work through the steps of the recipe and get your tools and workspace ready, I know you’ve got this!

Things will definitely get fun when you’re ready to roll and shape your pretzel knots! This is when you can get creative with the shape of your pretzels and how you’d like to adorn them. Mezzetta has two kinds of jalapeño peppers to choose from – Hot Jalapeños or Tamed™️ Jalapeños. If you like your jalapeños spicy then definitely go for the Hot. If you’ve got kiddos who are more sensitive to heat (or you are yourself!) then you have to try their Tamed™️ Jalapeños. They’re a special hybrid of a jalapeño and a bell pepper, so you get all of the jalapeño flavor with a lot less heat! In other words, you won’t be reaching for your water after every bite (tell me it’s not just me!).

Key Ingredients You’ll Need

  • Active dry yeast gives these pretzel knots the lift they need. Make sure you use the regular, active dry yeast and NOT instant/rapid-rise yeast.
  • Brown sugar adds the tiniest bit of sweetness. Feel free to use light or dark brown sugar. You can also use coconut sugar in its place.
  • Bread flour has more protein in it than regular all-purpose flour, which makes the pretzels chewier. All-purpose flour will work for this recipe as well.
  • Mezzetta Sliced Jalapeño Peppers add flavor to these knots!
  • Baking soda mixes with water to create a bath for the un-baked pretzel knots. This will help give them that dark, pretzel color.
  • Egg (along with water) is brushed on the knots right before baking to further enhance the coloring. If you’re vegan or egg-free, you can leave the egg wash off or replace it with melted coconut oil.
Yield: 12 Pretzel Knots

Mall-Style Jalapeño Pretzel Knots

Mall-Style Jalapeño Pretzel Knots

Soft and chewy pretzel knots reminiscent of your favorite mall pretzel! These Summer-ready pretzels are made extra delicious with Mezzetta Jalapeños and flakey sea salt. Dip them in your favorite marinara, cheese sauce, or ranch for a pleasing snack or appetizer.

Prep Time 1 hour
Cook Time 12 minutes
Additional Time 1 hour
Total Time 2 hours 12 minutes

Ingredients

Pretzels

  • 1 packet active dry yeast (2 1/4 tsp)
  • 2 Tbsp brown sugar
  • 1 1/4 cup warm water
  • 1 tsp salt
  • 3 cups (or 360 grams) bread flour
  • 16oz Mezzetta Sliced Hot or Tamed™️ Jalapeño Peppers
  • 2 Tbsp plant-based butter, melted
  • Flakey sea salt (or pretzel salt) to sprinkle

Baking Soda Bath

  • 4 cups water
  • 6 Tbsp baking soda

Egg Wash

  • 1 large egg
  • 1 Tbsp water

Instructions

Prepare the Dough

  1. In a stand mixer fitted with a dough hook, add the active dry yeast and brown sugar. Add in the warm water, cover the bowl with a towel, and allow the yeast to activate for around 5 minutes - the surface of your water should look a bit foamy from the yeast.
  2. Add in the salt and turn your mixer to medium speed. Add the flour, bit by bit, and allow the mixer to bring the dough together. Once all of the flour is well incorporated and all the dough has accumulated around the hook, you're ready to take the dough out.
  3. Prepare a large bowl with non-stick spray. Sprinkle flour on a clean surface (such as your counter) and flour your hands. Scrape the dough out onto your floured surface and begin kneading the dough. It will be very sticky at first. Knead for 5-10 minutes, adding flour as needed until the dough is smooth, tacky not sticky, and bounces back when you lightly push your finger into it.
  4. Add the dough ball to your prepared bowl, spray the dough with non-stick spray, and cover the bowl with a towel. Allow the dough to rise in a warm spot (like a sunny window) for an hour or until it has doubled in size.

Shape + Bake the Pretzels

  1. In a medium saucepan, add the 4 cups of water and bring to a boil. Preheat your oven to 425°F. While you wait for the water to boil, get started on shaping the pretzel knots.
  2. Get your Mezzetta Jalapeño Slices ready by placing them on a paper towel to drain. Place them near where you'll make the pretzels. Line two baking sheets with parchment paper and spray each with non-stick spray; set aside.
  3. Spray a small section of counter (or a plastic cutting board) with non-stick spray and turn the risen dough out onto it. Gently shape the dough into a rectangle and then use a pizza cutter to divide it into 12 equal strips.
  4. Take a strip of dough and move it to a clean counter space (you DON'T want to use non-stick spray for this part). Gently roll the dough until it resembles a rope about as thick as your finger. Make an upside down "U" and then cross the right leg over the left, making a ribbon shape. Then you'll take the new left leg and pull it under and through the eye of the ribbon, stuffing a jalapeño slice between the rope. Then you'll bring the leftover leg up and into the eye of the needle, stuffing a jalapeño slice between the rope and meeting the end of the other leg. Pinch the ends together.
  5. Place the completed knot on your prepared baking sheet and repeat until all 12 knots are made. At this time your water should be boiling. Move the two baking sheets near your stove. Next, you will add the baking soda to your boiling water 1 Tbsp at a time - DO NOT DUMP IT ALL IN. If you do this, the water/soda mixture will boil over and make a huge mess.
  6. Gently drop the pretzel knots into the boiling water mix (1 or 2 at a time) with a slotted spoon or spatula. Boil for 15 seconds and then gently move the knot to your other baking sheet. Repeat until all knots are boiled, placing 6 knots on each baking sheet.
  7. Make an egg wash by whisking together the egg and 1 Tbsp of water. Brush this egg wash over the pretzel knots. Top the knots with more Mezzetta Jalapeño Slices and sprinkle them with flakey sea salt or pretzel salt.
  8. Bake the knots at 425°F for 10-13 minutes or until they reach a dark golden brown color. Melt 2 Tbsp of butter and brush it over the warm pretzels.
  9. Serve immediately with your favorite dipping sauce! Pretzels are best made and eaten the same day.

Notes

  • My biggest piece of advice for this recipe is to block out enough time that you don't need to rush yourself. Take time to set up your tools and workspace and have fun!
  • Add garlic to your melted butter for even more flavor!
  • For VEGAN pretzels, replace the traditional egg wash with melted coconut oil

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 146Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 2157mgCarbohydrates: 26gFiber: 1gSugar: 2gProtein: 4g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred