Bavarian Soft Pretzels (Poolish Method)

Deep-brown, glossy soft pretzels made with a preferment for better flavor and chew. Finished with a baked–baking-soda dip for a true pretzel crust without lye.

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Make the Poolish (Day Before or Same Day)

Whisk together:

• ½ cup + 1 Tbsp high-protein all-purpose flour (or bread flour)

• ¼ tsp instant yeast

Mix in:

• ⅓ cup room-temperature water

Cover tightly and let sit at warm room temperature until bubbly and expanded by about half, 3–4 hours. Refrigerate 8–24 hours.

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Make the Dough

Stir into poolish:

• ⅓ cup + 2 tsp warm water (about 90°F)

• 1 Tbsp unsalted butter, melted and slightly cooled

Whisk together:

• 1¾ cups high-protein all-purpose flour (or bread flour)

• 1 heaping tsp Diamond Crystal kosher salt (use ½ tsp if table salt)

Mix & rest:
Add flour mixture to poolish. Knead by hand just until shaggy. Cover and rest 30 minutes.

Brief knead:
With slightly damp hands, knead 15–30 seconds until uniform. Cover and let rise until puffy and expanded by about half, 60–90 minutes.

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Shape the Pretzels

Prep pan:
Line a rimmed baking sheet with parchment or a silicone mat; lightly spray.

Divide & pre-shape:
Divide dough into 6 pieces (about 3 oz each). Roll each into a short log, sealing the seam but leaving ends open. Cover and rest.

Roll ropes:
On an unfloured counter, roll each log into a 24-inch rope, tapering the last 6 inches at each end. Let rest briefly if dough springs back.

Form pretzels:
Shape into a U, cross ends twice, fold back over the curve, adjust to form three even openings, and seal tips. Transfer to pan.

Cover loosely and refrigerate at least 2 hours or up to 24 hours.

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Baked Baking Soda Dip & Bake

Bake the baking soda (do ahead):

• Spread ½ cup baking soda on a parchment-lined baking sheet

• Bake at 300–350°F for 1 hour

• Cool completely and store airtight

Heat oven:
400°F.

Prepare dip:

• 8 cups water

• ¼ cup baked baking soda

Bring water to a gentle boil, add baked baking soda, and reduce to a simmer.

Dip:
Submerge each pretzel bottom-side up 30–40 seconds. Drain well and return to baking sheet face up.

Top & bake:
Sprinkle with pretzel salt. Bake 12–14 minutes until deep brown.

Finish:
Mist lightly with water and return to oven 30 seconds for shine. Cool 5 minutes before serving.

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Notes

• High-protein flour matters. King Arthur AP works; standard grocery AP usually doesn’t.

• Baking the baking soda increases alkalinity and is critical for proper color and flavor.

• Pretzel salt is ideal, but coarse kosher salt works.

Peanut Butter Blossoms (Pillsbury Bake-Off Winner, 1958)

Soft peanut-butter cookies rolled in sugar and topped with a milk-chocolate kiss.

Heat oven:
375°F / 190°C. (Leave cookie sheets ungreased.)

Cream together:

• ½ cup shortening

• ½ cup creamy peanut butter

• ½ cup granulated sugar (plus extra for rolling)

• ½ cup firmly packed brown sugar

Blend in:

• 1 large egg

• 2 Tbsp milk

• 1 tsp vanilla extract

Whisk together:

• 1¾ cups all-purpose (or unbleached) flour

• 1 tsp baking soda

• ½ tsp salt

Mix:
Gradually beat dry ingredients into the peanut-butter mixture.

Form cookies:
Shape into 1-inch balls, roll in granulated sugar, and place about 2 in / 5 cm apart on ungreased sheets.

Bake:
8–10 minutes, just until tops begin to crack.

Finish:
Immediately press a milk-chocolate kiss into the center of each hot cookie (the cookie will “flower” around it). Cool 2 minutes on the pan, then move to racks.

Yield: about 4 dozen cookies.

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🍪 Chocolate Chip Cookies

 

Yield: about 4 dozen cookies

Prep Time: 15 min | Bake Time: 8 – 10 min per sheet
Oven: 375 °F / 190 °C

Ingredients

Quantity	Ingredient
¾ cup	firmly packed brown sugar
½ cup	granulated sugar
½ cup	margarine or butter, softened
½ cup	shortening
1 ½ tsp	vanilla extract
1	large egg
1 ¾ cups	all‑purpose or unbleached flour (Pillsbury’s BEST® specified)
1 tsp	baking soda
½ tsp	salt
1 cup	semisweet chocolate chips (6‑oz pkg)
½ cup	chopped nuts or sunflower kernels – optional

Method

1. Pre‑heat oven to 375 °F (190 °C).

2. In a large bowl, cream brown sugar, granulated sugar, margarine/butter, and shortening until light and fluffy.

3. Beat in vanilla and egg.

4. In a separate bowl, whisk flour, baking soda, and salt. Stir dry mixture into wet just until combined.

5. Fold in chocolate chips and, if using, nuts.

6. Drop rounded teaspoonfuls 2 in / 5 cm apart onto ungreased cookie sheets.

7. Bake 8‑10 minutes, until edges are light golden.

8. Cool 1 minute on the sheet; transfer to wire rack to finish cooling

   
   
   
   
   

🍫 Super Treat Bars (M&M® & Caramel Blondies)

 

Yield: 24 bars

Prep Time: 10 min | Bake Time: 15 – 25 min
Oven: 375 °F / 190 °C

Note: The original clipping only showed the topping and bake instructions. The base dough is the same as the chocolate chip cookie recipe elsewhere. The version below keeps the spirit of the Pillsbury recipe and the hand‑written “M&Ms + caramels” note.

Quantity	Ingredient
¾ cup	firmly packed brown sugar
½ cup	granulated sugar
½ cup	margarine or butter, softened
½ cup	shortening
1 ½ tsp	vanilla extract
1	large egg
1 ¾ cups	all‑purpose or unbleached flour (Pillsbury’s BEST® specified)
1 tsp	baking soda
½ tsp	salt
1 cup	semisweet chocolate chips (6‑oz pkg)
½ cup	chopped nuts or sunflower kernels – optional

Method

1. Pre‑heat oven to 375 °F (190 °C). Do not grease, use a plain 13 × 9‑inch baking pan.

2. In a large bowl, cream brown sugar, granulated sugar, margarine/butter, and shortening until light and fluffy.

3. Beat in vanilla and egg.

4. In a separate bowl, whisk flour, baking soda, and salt. Stir dry mixture into wet just until combined.

5. Spread batter evenly in prepared pan. Sprinkle the top with M&M’s and caramel quarters; press them lightly into the surface.

6. Bake 15‑25 minutes—edges will be set and the center light golden.

7. Cool completely in pan, then cut into 24 squares

8. Fold in chocolate chips and, if using, nuts.