Waffle Cones
These homemade waffle cones with creamy dulce de leche filling are the perfect fusion of crisp texture and rich, buttery…
These Pretzel Bread Bowls are golden, chewy, and perfect for filling with creamy soups, hearty stews, or cheesy dips. With a signature pretzel crust created by a baking soda bath, these homemade bowls are not only stunning to serve but also delicious to eat. Whether it’s game day or soup season, these edible bowls take comfort food to the next level.
- Prep time15 minutes
- Cook time20–25 minutes
- Servings4
- DifficultyEasy
Ingredients
- 4 cups bread flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (about 110°F)
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1/4 cup baking soda (for boiling bath)
- 1 large egg (beaten, for egg wash)
- Coarse sea salt (for topping)
Instructions
- In a large bowl, mix warm water and brown sugar. Sprinkle yeast on top and let it sit for 5–10 minutes until foamy.
- Add bread flour and salt. Mix into a shaggy dough, then knead for 8–10 minutes until smooth.
- Cover and let the dough rise in a warm spot for 1 hour or until doubled in size.
- Punch down and divide into 4–6 equal pieces. Shape into balls and set on a parchment-lined baking sheet.
- Boil 6 cups of water and add baking soda. Boil each dough ball for 30 seconds, flipping once. Return to the baking sheet.
- Brush each with egg wash and sprinkle with coarse salt. Score the tops with a sharp knife.
- Bake at 425°F (220°C) for 20–25 minutes or until golden brown. Let cool, cut the top, and hollow out the center before filling.
Try this Recipe too: Hot Dog Buns with Sea Salt Recipe
FAQs
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