30 Minute Homemade Soft Pretzels

My husband and Auntie Annie have always had a special bond.

One I’d long ago accepted that I couldn’t come between.

There’s something sacred in her delicious doughy confections that he finds… irresistible. T

his cheap and easy homemade soft pretzel recipe did something I had long-thought impossible. It put the kibosh on their long-time love affair.

One taste that’s all it took, and it was love at first bite.

Move on over, Annie. There’s a new soft pretzel in town.

If you thought, like I did for so long, that delicious, homemade pretzels were only for the over-achievers, think again.

This recipe couldn’t be any easier or more simple. These cater to all ages, genders, occupations, and availability.

For those of you with pretzel lovers of your own, I challenge them to try these.

I assure you that even the most loyal brand supporter won’t want to buy or pay for their pretzels anymore.

30 Minute Homemade Soft Pretzels

4 Sons 'R' Us: 30 Minute Homemade Soft Pretzels shown on a wooden cutting board

If you’ve tried making these 30 MINUTE HOMEMADE SOFT PRETZELS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Print Recipe
5 from 1 vote

30 Minute Homemade Soft Pretzels

Ingredients

  • 1 and 1/2 cups luke warm water
  • 1 packet active yeast 2 and 1/4 tsp
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 4-4.25 cups all purpose flour and more for flouring the counter surface and hands (for whole wheat, use 2.5 cups wheat flour & 1.75 cups white)
  • 1 large egg
  • salt for sprinkling optional
  • cinnamon & sugar for sprinkling optional

Instructions

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  • Dissolve yeast in water. Stir with a spoon to combine. Add salt and sugar, stirring to combine.
  • Slowly add flour, one cup at a time. Stir with a wooden spoon until dough is thick. Continue to add flour, one cup at a time, until dough is no longer sticky.
  • Poke dough with a finger. If it 'bounces back' it is ready to knead.
  • Turn the dough out onto a floured surface. Knead the dough for about 5 minutes and shape into a ball.
  • With a sharp knife, cut the dough ball into 1/3 cup sections. This measurement doesn't have to be exact.
  • Roll the dough into a rope about 20 inches long.
  • Once you have your long rope, take the ends and bring them together until your form a circle. Twist the ends then bring the down towards yourself and press them down into a pretzel shape.
  • In a small bowl, beat the egg. Dip the shaped pretzel into the egg wash, evenly coating both sides.
  • Place on baking sheet and sprinkle with salt or sugar depending on your personal preference.
  • Bake for 10 minutes at 425. Turn the broiler on and bake for 5 more minutes to brown the tops. Watch carefully to prevent burning.
  • Allow pretzels to cool, and serve.

Notes

recipe adapted from Sally's Baking Addiction

Italian Sausage Potato & Balsamic Vegetable Casserole

One dish dinners are all the rage, for obvious reasons. This sheet pan Italian Sausage Potato & Balsamic Vegetable Casserole is a simple meal that’s bursting with flavor. Everything gets cooked in a single casserole dish, meaning every roasted veggie is infused filled with flavor.

Italian Sausage Potato & Balsamic Vegetable Casserole also shown with carrots in a black roasting pan

Read more

Delicious Dill Dip Recipe

Dips are my favorite appetizer because they’re so convenient to whip up even at the last minute, and appropriate for just about any occasion. This creamy dill dip recipe is a refreshing sour cream based dip flavored with herbs & simple seasonings. Paired with simple dipping options it makes an outstanding option for parties & get-togethers, or even a simple snack.

dill dip in a purple glass serving dish with a teal checkered cloth napkin and crisp chips in the background

Read more

Sweet Potato Chips

This Spring, and now this Summer, I’ve been taking full advantage of our local farmers market.

Every week they run these amazing specials. In addition to the specials and the low prices on fresh, locally grown, organic produce, they also offer a buyer bonus.

Usually if you spend anywhere between $6-10, you leave with 3-5 lbs of a featured product. For several weeks, that free product was sweet potatoes.

It’s great because I always spend at least $20 stocking up on most of my months worth of produce, and instead of purchasing the sweet potatoes as part of my grocery list, I got them free for buying other things that I needed anyway.

That being said, I had to come up with new ways to use them so they didn’t go bad and so that nobody got tired of them or burnt out on the same side dish. We love homemade chips, and they are a great easy snack.

It dawned on me that the same would probably be true with a sweet potato version.

Instead of just lightly salting them, like I would a regular chip, I opted for a sweet garnish.

You however, are not bound by my choice of toppings and have full creative license to express yourself and impress with your own batch of delicious, homemade Sweet Potato Chips.

Sweet Potato Chips

4 Sons 'R' Us: Sweet Potato Chips

Print Recipe
5 from 1 vote

Sweet Potato Chips

Servings: 4

Ingredients

  • 2 small sweet potatoes
  • 2 tsp honey
  • 2 tsp ground cinnamon

Instructions

  • Wash and scrub sweet potatoes clean. Dry with paper towels.
  • Using a sharp knife, or a mandolin, carefully slice potatoes into thin coins, as thin as you can get them.
  • Place potato slices on a non stick baking sheet, or a baking sheet that has been lightly coated with non stick spray.
  • Preheat oven to 425 degrees. Bake for 15-20 minutes, or until extra crisp, but not burned.
  • In a bowl, toss the sweet potato chips with the cinnamon and honey until evenly coated.
  • Enjoy!

Monster Bars

Silly Rabbit, Trix are for kids!

And, as Kim, at Cravings of  Lunatic, so eloquently put it, “and moms…and teenagers…and hubbies…and demon spawn puppies! 

TRIX ARE FOR EVERYONE! 

Change your motto Trix, it’s a new era. Silly rabbit!”

Keeping this in mind, the boys and I decided Trix were even for little monsters.

My youngest’s last birthday party, his 3rd, was monster-themed and we made these ‘Monster Trix Bars’ as one of the items for all the guests, and other little monsters, at his  party to enjoy.

They were a huge hit.

With Monster Inc. 2, Monsters University, hitting theaters this weekend, the boys and I decided this would be a perfect opportunity to celebrate seeing the new movie this evening, by ‘pre-gaming’ with a batch of these yummy monster Trix bars.

Whether you’re seeing the new movie soon, or have some little monsters of your own, you just can’t go wrong with a delicious Monster Bar.

Monster Trix Bars 

4 Sons 'R' Us: Monster Trix Bars on a green and white plate

Print Recipe
5 from 1 vote

Monster Trix Bars

Ingredients

  • 1 14 oz bag of mini marshmallows
  • 10 cups Trix cereal
  • 1/4 cup butter
  • cooking spray

Instructions

  • In a pot on the stove, melt butter and marshmallows, stirring constantly until both are melted and evenly combined.
  • Meanwhile, add the Trix to a large bowl, gently coated in non-stick cooking spray.
  • When the butter and marshmallows have melted and been evenly combined, remove from heat and pour them over the Trix cereal.
  • Using a spatula, also coated in cooking spray, stir the Trix and marshmallows together until evenly combined.
  • Pour into a greased 9×13 baking dish and press them down flat using your coated spatula.
  • Let them sit for about 30 minutes to allow everything to set.
  • Cut into squares and enjoy.

 

Blueberry Cheesecake And White Chocolate Chip Cookies

I love cheesecake, and the fruitier it is, the better. When I saw a recipe guaranteeing all that rich flavor, but with the ease of a cookie, I knew it was something I had to try. I had originally spotted this recipe on Pinterest; however, it took me almost a year to get around to actually making them. When I smelled them baking, I had a moment where I actually began to drool. Just a tiny bit. When I took that first bite, I could have, quite literally, kicked myself for waiting so long to give these a try. Since then, over the past year, I’ve been taking them to events and get-together’s (they’re unbelievably easy and taste spectacular), and so many friends have asked for this recipe that I just couldn’t wait another minute to share!

Blueberry Cheesecake And White Chocolate Chip Cookies

4 Sons 'R' Us: Blueberry Cheesecake And White Chocolate Chip Cookies layered on a white plate

Print Recipe
5 from 1 vote

Blueberry Cheesecake And White Chocolate Chip Cookies

Ingredients

  • 2 boxes of Jiffy blueberry muffin mix
  • 4 oz cream cheese softened
  • 1 stick of butter softened
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup white chocolate chips optional

Instructions

  • Beat together cream cheese, butter, and brown sugar until smooth. Add in eggs, one at a time, beating until fully incorporated.
  • Combine the butter mixture with the muffin mix, mixing until evenly combined.
  • If using the white chocolate chips, using a spatula, fold them in now.
  • Chill dough in the fridge for at least 2 hours (this prevents the batter from spreading out too much during baking).
  • Form into tbsp sized balls and spread about two inches apart on a lightly greased cookies sheet.
  • Bake at 325 degrees for 13-15 minutes.
  • Let the cookies cool for a minute or two on the cookie sheet then transfer them to a wire rack to cool completely.