croutons / pretzels /crackers
Tartine Croutons
What you need: 3 slices day old bread, each 1" thick 2 Tbsp extra virgin olive oil salt 1/2 teaspoon dried herbs de Provence (optional) What to do: Preheat oven to 400 degrees Tear bread slices into 1 1/2" chucks Toss the torn bread with olive oil, a pinch of salt and the dried herbs. Spread evenly on a baking sheet Bake until golden brown and crisp, about 15 minutes Mid way through stir croutons if they are not baking evenly. |
Grandma Mary’s Pretzels
yield: 12 (cheese dip recipe) What you need: 600 grams all-purpose flour (5 cups) 8 grams instant yeast (2 teaspoons) 10 grams salt (1 1/2 teaspoon) 99 grams sugar (1/2 cup) 12 oz warm water 110F 3 tablespoon melted butter 1/2 cup baking soda 4 cups boiling water 1 egg yolk Kosher salt for sprinkling on top What to do: In the bowl of a stand mixer, whisk together the flour, yeast, salt, and sugar. Add the water and butter and stir on low with the dough hook until a shaggy dough forms. Continue mixing on medium for 3 minutes. Cover and let rise in a warm spot for 1 hour. Preheat oven to 425F. Turn dough out onto a work surface and divide into 12 pieces. Each portion should roughly weigh 89 grams. Roll each portion into a 12-inch log and let rest a few minutes. Then continue to roll each portion into a 24 inch long log. Twist each piece into a pretzel shape. When all of the pretzels are shaped let them sit uncovered for 45 minutes. In a large saucepan with a wide opening bring the water to a boil then turn it down to a simmer. Slowly pour in the baking soda and whisk until completely dissolved. Dip your pretzels in the bath using a slotted spoon for 30 seconds, flipping once during this time. Drain and place back onto the parchment lined baking sheets. Mix egg yolk with 1 Tablespoon water. Brush the tops of each pretzel with egg wash and sprinkle with coarse salt. Bake one pan at a time for 10 to 12 minutes or until golden. Transfer pretzels to a cooling rack. Repeat with remaining pan of pretzels. Let cool briefly. Serve warm. Pretzels reheat nicely. Recipe adapted from Alexandra's Kitchen (I love her recipes!) I made a few changes and make mine in my stand mixer but this video is helpful: https://youtu.be/rIRDF96LMMA |
Alexandra Cooks Sourdough Rye Discard Crackers
(adapted from Alexandra Cooks) What you need 1 cup (200 g) sourdough discard 1/2 cup (56 g) rye flour 1/2 cup (56g) all-purpose flour 1 teaspoon (3 g) kosher salt 4 tablespoons unsalted butter, room temperature 2 Tablespoons fresh rosemary (optional) olive oil, for brushing flaky sea salt for sprinkling or sesame seeds or everything bagel seasoning Note: If you don’t have starter but want to make these, stir together 100 grams water with 100 grams flour in a small bowl the night before you want to bake these. Cover the bowl with a towel and let it rest at room temperature. Use the entire mix as your starter the following day. What to do Mix together flours, salt, spices, seeds and butter Add the starter, mixing until you have a cohesive dough. Turn the dough out onto a lightly floured work surface, divide into two portions, pat each into a rectangle, wrap in plastic wrap and refrigerate for 30 minutes, or longer until the dough is firm. Preheat the oven to 350 F. Working with one piece of dough at a time, unwrap the plastic wrap and reserve the plastic. Lightly flour a piece of parchment. Place the dough onto the floured parchment paper, and place the sheet of plastic wrap on top of the dough. Roll the dough as thinly (1/16”) as possible using your rolling pin to disperse it as evenly as possible over the parchment paper. If it’s too thick, the crackers won’t be crisp. If using sesame seeds sprinkle them over the dough and run the rolling pin over them to secure them. When I sprinkled them on later, they mostly fell off when baked. Repeat with the remaining portion of dough or keep it in the fridge or freezer until you are ready to use it. Transfer the dough-topped parchment sheet onto a baking sheet. Lightly brush with oil. Cut the dough into squares or rectangles using a pizza wheel. Bake the crackers for 20 to 25 minutes, rotating the pans halfway through, until they’re starting to brown around the edges. Check at the 20-minute mark. When fully browned, remove the crackers from the oven and place the pan on a rack to cool. Let the crackers cool completely on the sheet pan, which ensures they will be crisp ultimately. Store crackers in an airtight container at room temperature for up to a week or freeze for longer storage. |
Little Spoon Farm Sourdough-Discard Crackers
(detailed directions found here Little Spoon Farm) What you need: 3/4 cup (200 g) discarded sourdough starter (stirred down) 2 tablespoons (28 g) butter (melted) 1/2 teaspoon kosher salt 1 teaspoons dried herbs of choice (optional) What to do: Preheat your oven to 325°F and line a baking sheet with a silpat sheet. Melt the butter in a mixing bowl and let cool. Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the silpat (parchment paper is too fragil). Bake for 10 minutes. Remove from oven and score the crackers with a pizza cutter. Bake for an additional 15-20 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers often during baking to make sure they do not over bake.) Because these crackers are so thin, in some ovens they can brown quite quickly. I recommend checking them at the 15 minute mark to make sure they do not over bake and burn. Store in an air-tight container for up to one week at room temperature. |
Herb and Cheese Crackers
(adapted from Real Simple Magazine) Yield: 28 crackers What you need: 1 cup all-purpose flour (120 g) 4 oz. shredded Parmesan cheese (about 1 cup) 2 oz. shredded Asiago cheese (about 1/2 cup) 2 tablespoons chopped fresh rosemary 1 teaspoon dried thyme 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup (1 stick) unsalted butter, cubed What to do: Place flour, Parmesan, Asiago, rosemary, thyme, salt, and pepper in a food processor; pulse until combined, about 5 pulses. Add butter and pulse until dough is crumbly, about 10 times. Add 1 tablespoon cold water and pulse, scraping down sides of bowl as needed, until dough holds together, about 12 pulses. Roll dough into a log about 7 inches long. Wrap tightly with plastic wrap and roll into an even cylinder. Refrigerate until cold and firm, at least 1 hour and up to 1 day. Preheat oven to 350°F. Slice dough into 1/4-inch-thick rounds. Arrange on 2 baking sheets lined with parchment paper. Bake, swapping baking sheets halfway through, until edges are golden brown, 15 to 20 minutes. Let cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days. |
scones / muffins
Lemony Buttermilk Blueberry (or Strawberry) Scones
makes 8-12 (from alexandracooks.com) To make your own buttermilk: Place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use as directed. What you need 1 cup fresh blueberries (150 g) 2 3/8 cups all-purpose flour (304 g) 1.5 teaspoons (5 g) baking powder 0.5 teaspoon (3 g) baking soda 1/4 cup (55 g) sugar 1 teaspoon (6 g) salt (omit if you use salted butter) 1 teaspoon grated lemon zest, from 1 lemon 1/2 cup (113 g) cold, unsalted butter 3/4 cup (180 g) buttermilk, plus more as needed For finishing 1 tablespoons melted butter turbinado or brown sugar for sprinkling What to do Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, sugar, salt, and lemon zest. Cut the butter into 1/2-inch cubes and scatter the cubes over the dry ingredients. Use a food processor to cut the butter into the dry ingredients - 10 pulses to pea-sized lumps. Transfer to bowl. Add 3/4 cup buttermilk and the blueberries, and mix gently with a wooden spoon or spatula until the dough holds together. If the mixture seems dry, add a tablespoon more buttermilk (or more as needed). If necessary, knead gently with your hands to help the dough come together. Drop on parchment lined cookie sheet using a generous 1/4 cup scoop. Chill scones for 20 minutes at this point before baking them. Brush the top with melted butter. Sprinkle with sugar. I like to place the pan on another rimmed baking sheet because often the bottom of my scones burn, but if you don’t have issues with your baking sheets, just use one sheet. Bake until the tops of the scones are lightly browned, about 20 minutes. Remove from the oven, let cool briefly, then serve with butter on the side. |
Peach Scones
What you need 1 eggs, divided 1/2 cup buttermilk 1 teaspoon vanilla or almond extract 2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons cold unsalted butter, diced 1 large ripe peach, diced (or 16 ounce can drained well) *additional sugar to sprinkle on top What to do 1. Preheat the oven to 375° F. Line a large baking sheet with parchment paper; set aside. 2. In a small bowl, combine 1 egg, buttermilk, and vanilla; set aside. Reserve 2 tablespoons milk mixture; set aside. 3. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter to the flour mixture and mix on medium speed until well blended. 4. Add the liquid ingredients to the dry ingredients and mix on low speed until combined. Stir in the peaches. 5. Dust the counter with flour. Dump the batter on the floured counter. Knead about 7 or 8 times into a ball. Add a bit of flour if it’s too sticky. Flatten into a 7-inch circle. Cut into 8 wedges. 6. Place the wedges on the baking sheet 2-inches apart. 7. Brush the tops of the wedges with the reserved egg wash. Sprinkle the tops with sugar. 8. Bake about 15 minutes or until an inserted tooth pick comes out clean or with a few crumbs attached. Makes 8 scones. |
Pina Colada Scones
What you need: 3 cups flour (12.75 oz) 1⁄2 cup sugar (3.5 oz) 2 1⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda 6 tablespoons cold butter cut into pieces 1 cup vanilla yogurt 1⁄4 cup half and half or milk 1 cup dried pineapple pieces (6 oz pkg) 1⁄2 cup coconut What to do: Mix together flour, sugar, baking powder & soda (in mixer bowl) Cut in butter (with paddle attachment) Add yogurt & milk; mix just until moistened Mix in the pineapple & coconut Divide dough in half Pat the dough into two 7-inch circles Cut each circle into 6 or 8 pie shaped wedges Optional: Brush tops of scones with milk for a slight shine. Separate wedges & bake at 400 degrees for 20 minutes until golden brown. |
Cherry Walnut Scones
What you need: 3 cups flour (12.75 oz) 1⁄2 cup sugar (3.5 oz) 2 1⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda 6 tablespoons cold butter cut into pieces 1 cup vanilla yogurt 1⁄4 cup half and half or milk 1 cup dried cherry pieces (5 oz pkg) 1⁄2 cup walnuts chopped What to do: Mix together flour, sugar, baking powder & soda (in mixer bowl) Cut in butter (with paddle attachment) Add yogurt & milk; mix just until moistened Mix in the cherry pieces & walnuts Divide dough in half Pat the dough into two 7-inch circles Cut each circle into 6 or 8 pie shaped wedges Optional: Brush tops of scones with milk for a slight shine. Separate wedges & bake at 400 degrees for 20 minutes until golden brown. |
Cranberry-Orange Oatmeal Scones
1-1/2 cups all-purpose flour 1 cup oatmeal 1/3 cup sugar, plus more for sprinkling tops 1 tablespoon baking powder 3/4 teaspoon salt 6 tablespoons cold unsalted butter, cut into pieces 1-1/2 cup fresh cranberries or 1 cup dried 1 teaspoon grated orange zest 1/3 cup heavy cream, plus more for brushing tops 2 large eggs, lightly beaten Adjust rack to center of oven and preheat to 400 degrees F. Place parchment paper on a baking sheet and set aside. In a large bowl, sift together flour, 1/3 cup sugar, baking powder, and salt. Using a pastry blender, or 2 knives, cut in butter until the largest pieces are the size of small peas. Stir in cranberries and zest. With a fork whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to combine. Pat dough into 2 flat circles about 1" thick. Cut each circle to form 6 triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 12 to 15 minutes. Transfer scones from baking sheet to wire racks to cool. Frost if desired with an almond sugar glaze. Makes 1 dozen |