Sourdough Discard Coffee Cake: Your New Favorite Way to Bake with Starter

Hey friends, Beau here from Feastical! Let’s talk about that beautiful, bubbly jar sitting on your counter. You know the one. It’s your sourdough starter, your culinary pet, your ticket to incredible, crusty loaves of bread. But for every glorious loaf, there’s that little bit of leftover discard. For too long, that discard has been the unsung hero (or maybe the forgotten culprit) of our fridge, waiting for its moment to shine.

Well, my friends, that moment is now. And it’s arriving in the form of the most insanely delicious, buttery, cinnamon-rich Sourdough Discard Coffee Cake you will ever taste. This isn’t just a “use-up-your-starter” recipe. This is a “you-will-actively-hope-you-have-discard-just-to-make-this” recipe. Imagine the most tender, fluffy vanilla cake you’ve ever had, swirled with ribbons of deep, dark cinnamon sugar and topped with a crisp, buttery crumble that crackles with every bite. It’s the kind of treat that makes your entire kitchen smell like a cozy bakery and turns an ordinary Tuesday morning into a celebration.

So, grab your favorite mixing bowl and that jar of discard. We’re about to turn your kitchen into the heart of the home, one incredible slice of coffee cake at a time. Let’s get baking!

A Lazy Sunday and a Happy Accident

I have to confess, this recipe wasn’t born from meticulous planning. It came from a lazy Sunday morning, a serious craving for something sweet, and a jar of discard that was looking a little… assertive. My starter, which I’ve lovingly named “Bubbles,” was peaking, but I’d already baked my weekly bread. There was a whole cup of Bubbles’ discarded self just sitting there, and I couldn’t bear to compost it.

I started throwing ingredients into a bowl with the kind of hopeful chaos that usually ends in a smoke alarm serenade. But as I mixed the tangy starter into the sweet, vanilla-kissed batter, something magical happened. The kitchen filled with this incredible, yeasty-sweet aroma that promised something special. When that cake came out of the oven, golden and crackled, and I took the first warm, meltingly tender bite, I knew I’d stumbled onto something legendary. It was the perfect marriage of my sourdough obsession and my undying love for classic, soul-warming desserts. Now, it’s a Feastical staple, and I’m so excited to share that happy accident with you.

Gathering Your Coffee Cake Crew

Here’s the all-star cast of ingredients that’s going to make this coffee cake the star of your kitchen. Don’t be intimidated by the list—it’s mostly pantry staples! I’ve included some of my favorite chef insights and swaps to make this recipe your own.

For the Cake Batter:

• 1 cup (2 sticks) butter, softened – This is the backbone of our rich, tender crumb. For the best texture, make sure it’s truly softened at room temperature. A quick chef’s hack? Cut it into tablespoons and let it sit for 20-30 minutes.
• 3 cups white sugar – It seems like a lot, but it balances the tang of the sourdough discard and creates a beautifully moist cake.
• 4 teaspoons vanilla extract – The secret weapon for depth of flavor. Don’t be shy with it!
• 4 large eggs – They provide structure and richness. Pull them out with the butter to come to room temperature for a smoother batter.
• 2 cups whole milk – Whole milk gives the cake a luxurious richness. Buttermilk is a fantastic substitute if you have it—it adds a wonderful tang that pairs perfectly with the sourdough.
• 2 cups sourdough discard or active starter – The star of the show! It doesn’t matter if it’s fresh from the feed or has been in the fridge for a week. It adds a subtle tang and incredible moisture. This is a no-waste recipe, so no stress!
• 8 teaspoons baking powder – This is our primary leavening agent, giving the cake its beautiful lift. Make sure yours is fresh for the best rise.
• 6 cups all-purpose flour – The trusty foundation of our cake. For a slightly more tender crumb, you can swap one cup for cake flour.
• 1/2 teaspoon salt – A must for balancing all the sweetness and making the flavors pop.
• 1 teaspoon ground cardamom (optional) – My little twist! It adds a warm, floral, almost citrusy note that makes this coffee cake truly next-level. If you’re a cinnamon purist, feel free to skip it.

For the Cinnamon Sugar Filling & Topping:

• 3 cups brown sugar – We’re using brown sugar here for its deep molasses flavor and moisture. It creates those gooey, delicious ribbons inside the cake.
• 10 tablespoons all-purpose flour – This is our key to a crumbly, not-sandy, topping. It helps bind the melted butter and sugar into perfect little clusters.
• 8 teaspoons ground cinnamon – Because you can never have too much cinnamon in a coffee cake, right? Use the good stuff—the aroma is half the experience.
• 12 tablespoons butter, melted – This gets mixed right into our sugar and flour to create that irresistible, buttery crumble.
• Pinch of sea salt (optional) – A tiny pinch sprinkled over the top before baking enhances all the flavors and gives a lovely salty-sweet contrast.

Let’s Build This Beautiful Cake: Step-by-Step

Ready to create some magic? Follow these steps, and you’ll be a coffee cake champion in no time. I’ve packed this section with all my favorite kitchen hacks to ensure your bake is perfect.

1. Preheat and Prep. Fire up your oven to 350°F (175°C). Now, grab your 9×13 inch pan (or two 8×8 pans for thicker, square slices) and give it a good greasing with butter or non-stick spray. I’m a big fan of lining the bottom with a sling of parchment paper—it makes getting those beautiful slices out a total breeze. Chef’s Hack: A well-prepped pan is the first step to a stress-free serving experience!
2. Cream the Butter and Sugar. In a large bowl, beat the softened butter and white sugar together. We’re not just mixing them; we’re creaming them. Beat on medium-high speed for a good 2-3 minutes until the mixture is pale, fluffy, and almost white. This step is crucial for incorporating air, which gives our cake a light and tender texture.
3. Incorporate the Wet Ingredients. Add the eggs one at a time, beating well after each addition. This ensures they emulsify properly into the butter mixture. Now, mix in the vanilla extract, followed by the milk and the sourdough discard. Don’t worry if the batter looks a little curdled at this point—the sourdough can sometimes cause that. It will all come together beautifully once we add the dry ingredients.
4. Combine the Dry Ingredients. In a separate bowl, whisk together the flour, baking powder, salt, and that optional (but highly recommended) cardamom. Whisking is key here—it evenly distributes the baking powder so you get a uniform rise with no bitter spots.
5. Bring the Batter Together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Chef’s Pro-Tip: Do NOT overmix! A few streaks of flour are okay. Overmixing develops gluten and can lead to a tough cake. We want tender and fluffy.
6. Create the Cinnamon Crumble. In a medium bowl, stir together the brown sugar, 10 tablespoons of flour, and cinnamon. Pour in the melted butter and stir with a fork until the mixture forms clumps and resembles wet sand. This is your moment—snack on a little. I won’t tell.
7. Layer It Up! Now for the fun part. Pour half of your cake batter into the prepared pan and spread it into an even layer. It might be thick, and that’s fine. Sprinkle half of your cinnamon sugar crumble evenly over the batter. Carefully spread the remaining batter over the top. This can be a little tricky, but dollop it gently and pat it down—it doesn’t have to be perfect. Top with the remaining crumble, covering every glorious inch.
8. Bake to Golden Perfection. Slide the pan into your preheated oven and bake for 40-45 minutes. You’ll know it’s done when the top is a deep golden brown, the crumble is crisp, and a toothpick inserted into the center of the cake layer (avoid the gooey filling) comes out clean or with a few moist crumbs. Chef’s Note: Ovens can vary, so start checking at the 35-minute mark.
9. The Hardest Part: Let it Cool. Remove the cake from the oven and place the pan on a wire rack. Let it cool for at least 30 minutes before you even think about slicing. This allows the structure to set, so you get clean, beautiful slices instead of a delicious, crumbly mess. (Though both are acceptable in my book!).

How to Serve This Masterpiece

Okay, the cake has cooled (mostly). Now what? This coffee cake is incredibly versatile. For the ultimate comfort food experience, serve it slightly warm. The heat makes the cinnamon swirls extra gooey and the crumble extra crisp. I love it with a hot cup of black coffee, the bitterness cutting perfectly through the sweet, rich cake.

Feeling indulgent? A dollop of freshly whipped cream or a scoop of vanilla bean ice cream turns this from a breakfast treat into a decadent dessert. For a beautiful presentation, dust the top with a little powdered sugar right before serving. If you’ve baked it in a 9×13, you can cut it into generous squares right in the pan. If you used the parchment sling, you can lift the whole cake out and slice it on a cutting board for a more polished look. No matter how you serve it, be prepared for requests for seconds.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility. Once you’ve mastered the classic, try one of these fun variations!

• Apple Cinnamon Twist: Fold 1 ½ cups of finely chopped apples (like Granny Smith or Honeycrisp) into the batter. The little pockets of soft, tart apple are a game-changer.
• Blueberry Lemon Bliss: Swap the cinnamon in the filling for the zest of one lemon and fold 1 ½ cups of fresh or frozen blueberries into the batter. The bright, fruity flavor is incredible with the tangy sourdough.
• Nutty Crunch: Add 1 cup of chopped pecans or walnuts to your cinnamon sugar crumble mixture for a wonderful texture and toasty flavor.
• Chocolate Chip Dream: Who says coffee cake can’t have chocolate? Replace half of the cinnamon sugar filling with 1 ½ cups of semi-sweet chocolate chips. You’re welcome.
• Dairy-Free & Gluten-Free Friendly: Use your favorite plant-based butter and milk (oat milk works great). For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend. The structure might be slightly more delicate, but it will be just as delicious!

A Few More Thoughts From My Kitchen

This recipe has evolved so much since that first lazy Sunday. I’ve learned that the cardamom was the missing link, and that a pinch of salt on top is non-negotiable. One time, I accidentally used my active, bubbly starter at its peak instead of discard, and you know what? The cake rose even more and had a slightly more pronounced tang. Both ways are fantastic, so don’t stress about it.

The best part about this cake, aside from eating it, is how it brings people together. I can’t tell you how many times I’ve brought this to a potluck or had friends over for coffee, and this cake is always the conversation starter. It’s a hug in cake form, and it never fails to make people smile.

Your Coffee Cake Questions, Answered!

Over the years, I’ve gotten a few repeat questions about this recipe. Here are the answers to the most common ones!

Q: My cinnamon sugar layer sank to the bottom. What happened?
A: This usually happens if the batter is too thin or the pan is overfilled. Make sure your batter is nice and thick (as directed) and that you’re spreading the second layer of batter carefully over the first cinnamon layer. Using a 9×13 pan as recommended gives the perfect depth to prevent sinking.

Q: Can I make this coffee cake ahead of time?
A: Absolutely! This cake is actually even better the next day. Once completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. You can also freeze the whole cake or individual slices for up to 3 months. Just thaw at room temperature and warm gently in the oven.

Q: My cake is browning too quickly on top, but isn’t cooked in the middle. Help!
A: This is a common oven issue! If you see the top getting too dark, simply tent a piece of aluminum foil loosely over the top for the remaining bake time. This will shield the crumble from burning while allowing the center to finish cooking.

Q: I don’t have a stand mixer. Can I still make this?
A: Of course! A good old-fashioned wooden spoon and some elbow grease will work just fine. Just make sure you really cream that butter and sugar together until it’s light and fluffy—it might take a few extra minutes, but you’ve got this!

Sourdough Discard Coffee Cake : Buttery, Cinnamon-Rich, and Crowd-Pleasing

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• Author: BeauCollier

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Sourdough Discard Coffee Cake

Tender, buttery, and cinnamon-swirled—your new favorite bake with sourdough discard!

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Ingredients

Scale 1x2x3x

Cake Batter:

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups white sugar

• 4 tsp vanilla extract

• 4 large eggs

• 2 cups whole milk (or buttermilk)

• 2 cups sourdough discard (or active starter)

• 6 cups all-purpose flour (swap 1 cup for cake flour for extra tenderness)

• 8 tsp baking powder

• ½ tsp salt

• 1 tsp ground cardamom (optional)

Cinnamon Sugar Filling & Topping:

• 3 cups brown sugar

• 10 tbsp all-purpose flour

• 8 tsp ground cinnamon

• 12 tbsp unsalted butter, melted

• Pinch of sea salt (optional)

Optional Add-Ins / Twists:

• Apples, blueberries, chocolate chips, nuts, or dairy-free/gluten-free substitutions

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Instructions

• Preheat & Prep Pan:

  • Oven to 350°F (175°C). Grease a 9×13 pan and optionally line with parchment for easy slicing.

• Cream Butter & Sugar:

  • Beat softened butter and sugar on medium-high for 2–3 minutes until pale and fluffy.

• Add Wet Ingredients:

  • Beat in eggs one at a time. Mix in vanilla, milk, and sourdough discard. Batter may look curdled—this is normal.

• Combine Dry Ingredients:

  • Whisk flour, baking powder, salt, and optional cardamom in a separate bowl.

• Mix Batter:

  • Gradually add dry ingredients to wet. Mix on low speed until just combined. Do not overmix.

• Make Cinnamon Crumble:

  • Mix brown sugar, 10 tbsp flour, cinnamon, melted butter, and pinch of salt until clumpy.

• Layer the Cake:

  • Spread half the cake batter in pan. Sprinkle half of the crumble over it. Dollop remaining batter on top and gently spread. Top with remaining crumble.

• Bake:

  • 40–45 minutes until golden and a toothpick in the center comes out clean. Tent with foil if top browns too quickly.

• Cool:

  • Cool at least 30 minutes before slicing for clean, beautiful pieces.

Notes

• Cinnamon layer sinking? Batter too thin or pan overfilled. Use recommended pan and spread second layer carefully.

• Make-ahead: Store at room temperature 2 days or freeze up to 3 months.

• No stand mixer? Use a wooden spoon; beat butter and sugar until light and fluffy.

Nutrition

• Calories: 490 Cal Per Serving
• Fat: 18g
• Carbohydrates: 74g
• Protein: 6g

Nutritional Information (For Your Info!)

Let’s be real—we’re not eating coffee cake for its health benefits. We’re eating it for soul-warming joy! But I know some of you like to keep track, so here’s a general breakdown. This is an estimate and can vary based on specific ingredients and slice size.

Per slice (based on 18 servings):
Calories: ~490 | Protein: 6g | Fat: 18g | Carbohydrates: 74g | Sugar: 45g | Fiber: 1g

Remember, this is a treat meant to be shared and savored. Enjoy every single bite without guilt!

Your Next Kitchen Adventure Awaits

And there you have it, my friends. Your complete guide to baking a Sourdough Discard Coffee Cake that’s guaranteed to impress. This recipe is a celebration of flavor, a solution for food waste, and a testament to the fact that the best recipes often come from a little bit of kitchen intuition and a whole lot of love.

I hope this cake becomes a regular in your baking rotation, just like it is in mine. It’s more than just a recipe;

Your New Favorite Weekend Ritual is Here

Hey friends, Beau here! Let’s talk about a beautiful Saturday morning scene: the sun is streaming through the kitchen window, the coffee is brewing, and there’s a plate of golden, fluffy pancakes waiting for you. But these aren’t just any pancakes. These are the superheroes of the breakfast table, the ultimate kitchen hack, the glorious transformation of something you might have tossed—your sourdough discard—into the most incredibly flavorful, tender, and satisfying stack you’ve ever sunk a fork into.

If you’ve been nurturing a sourdough starter, you know the daily dilemma. That cup of tangy, bubbly discard stares at you from the counter, whispering, “Don’t waste me!” Well, my friend, I’m here to tell you that your days of guilt are over. These Sourdough Discard Pancakes are the ultimate “win-win.” They use up that discard beautifully, and in return, they gift you a breakfast that’s miles ahead of your standard mix. The sourdough brings a subtle tang that makes the flavors pop, and it works some serious magic to create an unbelievably light, airy texture inside, while the outside crisps up to a perfect, golden-brown.

So, whether you’re a sourdough pro or you just got your first starter from a friend (welcome to the club!), this recipe is your new weekend game-changer. It’s simple, soulful, and tastes like a warm hug from the inside out. Let’s grab that discard and get flipping!

The Pancake That Started It All

This recipe takes me right back to my grandma’s kitchen. She wasn’t a “sourdough person,” but she was a “waste-not, want-not” person through and through. I remember watching her make buttermilk pancakes, and she’d always say, “Beau, the secret is in the tang.” She’d let her batter sit for a bit, claiming it “woke up the flour.” Years later, when I started my sourdough journey, I had a flash of inspiration. That jar of discard on my counter had the same tangy, acidic quality as grandma’s buttermilk, but with a deeper, more complex flavor.

One sleepy Sunday, I decided to experiment. I subbed my discard into my favorite pancake recipe, crossing my fingers. The moment I poured that batter onto the griddle, I knew it was special. It bubbled and puffed in a way I’d never seen before. The first bite was a revelation—it was my grandma’s perfect texture, but with a new, grown-up flavor profile that was entirely my own. It felt like connecting my food heritage with my modern kitchen adventures. Now, every time I make these, I think of her, and it makes that stack of pancakes taste even better.

Gathering Your Pancake Posse

Here’s the dream team of ingredients that’ll come together to create pancake perfection. Don’t be shy about making swaps—cooking is all about making it your own!

Dry Ingredients

• 3 cups all-purpose flour: The trusty foundation of our pancake. It gives us that classic, pillowy structure. For a heartier kick, you can swap in 1 cup of whole wheat flour, but I love the pure, fluffy texture of all-purpose here.
• 6 tablespoons sugar: Just the right amount to balance the tang from the sourdough. Chef’s Insight: Try coconut sugar for a deeper, almost caramel-like flavor. It’s a game-changer!
• 2 teaspoons sea salt: Never underestimate the power of salt! It enhances all the other flavors and makes the sweetness sing.
• 5 teaspoons baking powder: This is our primary leavening agent, creating those big, beautiful bubbles that make the pancakes rise.
• 1 teaspoon baking soda: Our secret weapon! It reacts with the acidity in the sourdough starter, giving us an extra boost of lift and that gorgeous, airy crumb.
• 1 teaspoon ground cinnamon (optional): My little twist for a bit of warmth and coziness. It’s not traditional, but it makes the kitchen smell incredible.

Wet Ingredients

• 2 cups sourdough discard or active sourdough starter: The star of the show! It doesn’t matter if it’s fresh from the fridge or room temp. This is your no-waste hero, bringing that fantastic tang and tenderizing the flour.
• 4 large eggs: They bind everything together and add richness and structure. For a vegan swap, try flax eggs, but the texture will be a bit denser.
• 2 cups whole milk (or almond milk for dairy-free): Whole milk gives us a luxurious richness, but any milk you have on hand works beautifully. Pro Tip: Have a little extra on standby to thin the batter if needed.
• 2 teaspoons vanilla extract: The flavor backbone that makes everything taste like a treat. Pure vanilla is always worth it!
• 6 tablespoons avocado oil or melted coconut oil: Fat = flavor and tenderness. I love the neutral taste of avocado oil, but melted coconut oil adds a lovely, subtle tropical note. Melted butter is also a fantastic option here.

Let’s Make Some Magic: The Flipping Fun Begins!

Alright, team, it’s go-time. This process is simple, but a few chef-approved hacks will ensure your pancakes are absolute perfection.

1. Combine the Dry Team. Grab your largest mixing bowl—trust me, you’ll need the space. Add your flour, sugar, sea salt, baking powder, baking soda, and that optional cinnamon. Give it a good whisk. Chef’s Hack: Whisking not only combines everything, it aerates the flour, contributing to a lighter pancake. See? We’re building fluffiness from step one!
2. Unite the Wet Crew. In a separate bowl (a 4-cup liquid measuring cup is perfect for pouring later), add your sourdough discard. Crack in the eggs, then pour in the milk, vanilla, and your oil of choice. Now, whisk it all together with gusto until it’s smooth and beautifully combined. Don’t worry if it looks a little lumpy from the starter—that’s just character!
3. The Grand Batter Union. Here comes the most crucial step: pour the wet ingredients into the dry ingredients. Now, take your spatula and gently fold them together. I’m talking gentle, people! Stop as soon as you no longer see dry streaks of flour. A few lumps are NOT the enemy; overmixing is! Overmixing develops gluten and leads to tough, chewy pancakes. We want tender. We want fluffy. Let a few lumps live their best life. Pro Tip: If the batter seems excessively thick (this can depend on your starter’s hydration), add a splash more milk, one tablespoon at a time, until it’s a pourable but still thick consistency.
4. Heat it Up. Place your griddle or a large non-stick skillet over medium heat. This is the sweet spot for pancakes—hot enough to cook them through without burning the outside. To test if it’s ready, flick a few drops of water onto the surface. If they sizzle and dance, you’re good to go! Lightly coat the surface with a bit of avocado oil, coconut oil, or butter.
5. Cook to Golden Bliss. Using a 1/3 cup measure, pour batter onto the hot griddle. I like to use the back of the cup to gently spread it into a nice circle. Now, the hardest part: be patient. Let it cook until you see lots of bubbles forming on the surface and the edges look matte and set, about 2-3 minutes. This is your sign that the bottom is a perfect golden brown.
6. The Big Flip. Slide your spatula underneath with confidence and flip those pancakes in one smooth motion. They should be a beautiful, even brown. Let them cook on the second side for another 1-2 minutes until they’re equally golden and cooked through.
7. Keep ‘Em Cozy. As you cook subsequent batches, transfer your finished pancakes to a wire rack placed on a baking sheet and keep them in a warm (around 200°F / 95°C) oven. This keeps them warm for everyone without making the bottoms soggy.

Stacking, Topping, and Devouring

You’ve done the hard work, now for the best part: the grand presentation! I’m a firm believer that we eat with our eyes first, so let’s make this stack look as good as it tastes.

I like to stack them high on a warm plate—three is the magic number for me. A generous pat of salted butter melting into all the nooks and crannies is non-negotiable. Then, drown that beautiful stack in pure maple syrup. The way the syrup cascades down the sides is pure breakfast poetry.

But why stop there? Get creative! A handful of fresh berries (blueberries are a classic for a reason), a sprinkle of toasted nuts for crunch, or a dusting of powdered sugar for a touch of elegance. For a real showstopper, fry up some crispy bacon and tuck it right into the stack. The combination of salty, savory, sweet, and tangy is absolutely sublime.

Make It Your Own: Endless Pancake Possibilities

This recipe is your canvas. Once you’ve mastered the classic, play around with these fun twists!

• Lemon Blueberry Bliss: Add the zest of one lemon to the wet ingredients and gently fold in 1 cup of fresh or frozen blueberries into the finished batter. The lemon brightens everything up and pairs perfectly with the tangy sourdough.
• Chocolate Chip Celebration: A no-fail crowd-pleaser. Fold 3/4 cup of semi-sweet chocolate chips into the batter. It turns a weekend breakfast into a bona fide celebration.
• Whole Grain Goodness: Substitute 1 cup of the all-purpose flour with whole wheat flour or spelt flour. You’ll get a heartier, nuttier flavor and a extra boost of fiber.
• Apple Cinnamon Spice: Fold in 1 cup of finely chopped apple (like Honeycrisp or Granny Smith) and add an extra 1/2 teaspoon of cinnamon. It’s like having apple pie for breakfast.
• Tropical Vacation: Use melted coconut oil, replace the milk with canned coconut milk, and fold in 1/2 cup of shredded coconut. Close your eyes, take a bite, and you’re basically on a beach.

Beau’s Kitchen Chronicles

This recipe has truly evolved in my kitchen. I’ve made it for grumpy toddlers who turned into smiling, syrup-covered cherubs. I’ve whipped up a double batch for a houseful of hungry friends after a long night, and it fixed everything. My favorite “oops” moment was the time I accidentally used active, bubbly starter instead of discard. The pancakes were even fluffier and had an almost crumpet-like texture with tons of tiny holes—a happy accident that’s now a deliberate choice when I have the time!

The beauty of this recipe is its flexibility. It forgives you if you’re out of one milk and have to use another. It doesn’t mind if your discard is a week old or from yesterday. It’s a reliable, delicious friend in your recipe repertoire, and I hope it becomes one in yours, too.

Your Pancake Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years, so here are the answers to the most common head-scratchers.

Q: My pancakes are flat and dense. What went wrong?
A: The most common culprit is overmixing the batter! Remember, a few lumps are your friends. The second suspect is old baking powder or soda. If yours has been in the pantry for a while, it might have lost its lifting power. Time for a fresh can!

Q: Can I make the batter the night before?
A: I don’t recommend it for the fluffiest results. The baking powder and soda start working as soon as they hit the liquid, and their power will fade overnight, leading to denser pancakes. For a make-ahead option, mix the dry and wet ingredients separately the night before, then combine them in the morning.

Q: My batter is way too thick! Is that normal?
A: Sourdough starters vary in hydration, so batter thickness can change day-to-day. No worries! Just thin it out with a little extra milk, one tablespoon at a time, until it reaches a pourable but still thick consistency. It should plop off the spatula, not run.

Q: Can I freeze these pancakes?
A: Absolutely! Let them cool completely, then lay them in a single layer on a baking sheet to “flash freeze” for an hour. Once frozen solid, transfer them to a freezer bag. They’ll keep for up to 3 months. Reheat straight from the freezer in a toaster or a 350°F oven until warm and crisp.

Fluffy Sourdough Discard Pancakes : Golden, Tangy & Perfect Every Time

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• Author: BeauCollier

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Sourdough Discard Pancakes

Fluffy, tangy, and golden—your new weekend breakfast obsession!

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 3 cups all-purpose flour (or swap 1 cup for whole wheat/spelt for a heartier pancake)

• 6 tbsp sugar (coconut sugar works beautifully)

• 2 tsp sea salt

• 5 tsp baking powder

• 1 tsp baking soda

• 1 tsp ground cinnamon (optional)

Wet Ingredients:

• 2 cups sourdough discard (or active starter)

• 4 large eggs

• 2 cups milk (whole, almond, or any preferred milk)

• 2 tsp vanilla extract

• 6 tbsp avocado oil, melted coconut oil, or melted butter

Optional Toppings/Flavors:

• Maple syrup, butter, fresh berries, toasted nuts, powdered sugar, chocolate chips, cooked bacon, etc.

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Instructions

1. Mix Dry Ingredients:
   In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and optional cinnamon.

2. Mix Wet Ingredients:
   In a separate bowl, whisk together sourdough discard, eggs, milk, vanilla, and oil.

3. Combine:
   Pour wet ingredients into dry and gently fold with a spatula until just combined. Lumps are okay—do not overmix! Batter should be thick but pourable. Thin with a splash of milk if needed.

4. Preheat & Prep Pan:
   Heat a griddle or large non-stick skillet over medium heat. Lightly coat with oil or butter.

5. Cook Pancakes:
   Using a 1/3 cup measure, pour batter onto griddle. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 minutes until golden brown.

6. Keep Warm (Optional):
   Place cooked pancakes on a wire rack in a 200°F (95°C) oven while finishing remaining batches.

7. Serve:
   Stack high, add butter, drizzle with maple syrup, and optionally top with berries, nuts, chocolate chips, or a dusting of powdered sugar.

Notes

• Lemon Blueberry: Add zest of 1 lemon + 1 cup blueberries.

• Chocolate Chip: Fold in ¾ cup chocolate chips.

• Apple Cinnamon: Fold in 1 cup chopped apple + ½ tsp cinnamon.

• Tropical: Use coconut milk, melted coconut oil, and fold in ½ cup shredded coconut.

Nutrition

• Calories: 376 Cal Per Serving
• Fat: 15g
• Carbohydrates: 49g
• Fiber: 2g
• Protein: 10g

Breaking Down the Goodness

Now, I’m not a nutritionist, but I believe in knowing what’s going into our bodies. Here’s a general breakdown of what you’re getting in one serving (about two decent-sized pancakes). Remember, these are estimates and can vary based on your specific ingredients and toppings.

These pancakes offer a solid balance. You’re getting a good dose of energy-giving carbohydrates to fuel your day, along with a decent amount of protein from the eggs and milk to keep you feeling full and satisfied. The fat content, especially if you use a healthy oil like avocado or coconut, provides sustained energy and helps your body absorb all the good stuff.

Approximate Nutrition Per Serving:
Calories: 376 | Protein: 10g | Fat: 15g | Carbohydrates: 49g | Fiber: 2g | Sugar: 7g

Your Pancake Journey Awaits

And there you have it, my friends! Your complete guide to turning that jar of sourdough discard into a legendary breakfast experience. This recipe is more than just a list of ingredients and steps; it’s an invitation to slow down, to create something wonderful with your own two hands, and to share it with the people you love.

So this weekend, I challenge you: dust off that starter, fire up the griddle, and fill your home with the irresistible aroma of these golden, tangy, fluffy sourdough discard pancakes. I have a feeling they’re about to become a new tradition in your kitchen, just like they are in mine.

Final Thoughts: Your New Weekend Tradition Awaits

And there you have it, friends—the complete guide to transforming a simple ingredient into an extraordinary breakfast. This recipe is more than just a way to use up sourdough discard; it’s an invitation to create a moment of joy, a delicious pause in a busy world. It’s about the satisfying sizzle on the griddle, the triumphant flip, and the shared smiles around the table.

From my grandma’s “waste-not” wisdom to the modern magic of sourdough, this stack represents a beautiful circle of kitchen love. It’s a recipe that’s forgiving, flexible, and endlessly rewarding. Whether you stick to the classic or embark on your own flavorful adventure with blueberries, chocolate, or spices, you’re not just making pancakes—you’re creating a new ritual.

So this weekend, answer the call of that jar of discard. Pour a cup of coffee, warm up the griddle, and treat yourself to the incredible, tangy, fluffy perfection of these sourdough pancakes. I have a feeling your Saturday mornings will never be the same.

I can’t wait to see your creations! Share your stacked-up masterpieces with me @Feastical and let me know how you made them your own.

Happy flipping

When a Brownie and a Cookie Fall in Love…

Hey friends, Beau here! Let’s cut right to the chase: have you ever been stuck in that delicious, agonizing dilemma of not knowing whether to bake a batch of chewy, fudgy brownies or a tray of crisp-edged, soft-centered chocolate chip cookies? What if I told you that you don’t have to choose? What if your two favorite chocolatey worlds could collide in one spectacular, soul-satisfying treat?

Well, stop the press and preheat your oven, because these Sourdough Brownie Cookies are about to become your new baking obsession. Imagine the crackly top of a perfect brownie, the rich, deep flavor of a double-chocolate masterpiece, and the delightful, portable form factor of a cookie. Now, add a secret weapon that makes them uniquely incredible: a cup of sourdough starter discard.

Before you scroll away, hear me out! That tangy, unfed starter you were maybe thinking of tossing? It’s the magic key. It doesn’t make these taste like sourdough bread; instead, it adds a subtle, sophisticated tang that cuts through the intense sweetness, making the chocolate flavor sing even louder. The result is a cookie with a crisp shell, a chewy edge, and a center so gloriously gooey it’s basically a warm, molten brownie you can hold in your hand. They’re rich, they’re decadent, and they are 100% chocolate-lovers approved. So, grab your favorite mixing bowl and let’s make some kitchen magic happen.

The Happy Accident That Started It All

I have to confess, this recipe was born from a happy little kitchen accident. It was a lazy Sunday afternoon, and a serious chocolate craving had hit. My mission was clear: bake brownies. But as I was gathering ingredients, I spotted my jar of sourdough starter discard sitting on the counter, looking a little lonely. I hate food waste more than I hate a soggy bottom on a pie, so the guilt was real.

At the same time, my next-door neighbor’s kid, Leo, popped his head over the fence and asked, “What smells so good, Mr. Beau?” with those big, hopeful eyes. I knew a whole pan of brownies was a commitment for one guy, but cookies? Cookies are for sharing. In a moment of pure, “what-if” inspiration, I decided to morph my brownie batter into cookie dough, and on a whim, I folded in that cup of discard, hoping it would add some moisture and chew.

The result was nothing short of legendary. The cookies baked up with this incredible texture—crisp on the outside, fudgy and almost brownie-like on the inside. Leo’s eyes went wide after the first bite, and he declared them “the best cookies in the whole universe.” High praise indeed! That’s when I knew this happy accident was a recipe worth sharing with all of you.

Gathering Your Chocolatey Arsenal

Here’s everything you’ll need to create these little pockets of joy. Don’t be intimidated by the list—it’s mostly pantry staples, and I’ve got some handy tips and swaps for you right here.

• 1 cup unsalted butter – This is our fat base, and it’s going to create an incredibly rich and tender crumb. Using unsalted lets you control the salt level perfectly. Chef’s Insight: If you only have salted butter, that’s okay! Just reduce the added salt in the recipe by about half.
• 3 cups semi-sweet chocolate chips – We’re using most of these melted into the batter for intense flavor, and the rest we’ll fold in for those glorious molten pockets. Substitution Tip: Feel free to use a bar of high-quality dark chocolate, chopped. A mix of milk and dark chocolate also works if you like a sweeter cookie.
• 1 cup cocoa powder – This is the one-two punch of chocolate! I prefer Dutch-process cocoa for its deeper, smoother flavor, but regular natural cocoa powder works great, too.
• 4 tsp vanilla essence – Yes, four whole teaspoons! Vanilla is the supporting actor that makes the chocolate star shine even brighter. Don’t skimp.
• 4 large eggs + 2 egg yolks – The extra yolks are our secret weapon for an ultra-rich, fudgy, and chewy texture. They add fat and moisture without too much additional structure, giving us that brownie-like center.
• 2 cups white sugar – For sweetness and that classic crisp edge.
• 1 cup packed brown sugar – The molasses in the brown sugar brings moisture, chew, and a beautiful caramel-like depth.
• 1 cup sourdough starter discard (unfed) – Our superstar! It should be at room temperature. It adds a subtle tang and amazing chew. Don’t have a starter? See the variations section below for a super easy workaround!
• 2 cups plain flour – The structure-builder. We’ll sift it with the cocoa to avoid lumps.
• 2 tsp salt – Crucial for balancing all that sweetness and making the chocolate flavors pop. Trust me on this.
• 1 tsp instant espresso powder (optional but highly recommended) – This is my favorite chef hack! It won’t make your cookies taste like coffee; it just deepens and enhances the chocolate flavor in a magical way.
• Flaky sea salt & dark chocolate chunks for topping – The grand finale. A sprinkle of flaky salt right when they come out of the oven is a game-changer.

Let’s Get Baking: The Step-by-Step Magic

Okay, team, aprons on! Let’s walk through this together. I’ll be with you every step of the way with my best tips and hacks to ensure cookie perfection.

1. Preheat and Prep. First things first, get that oven heating to a cozy 350°F (175°C). This gives it plenty of time to reach the perfect, even temperature. Line your baking sheets with parchment paper. Chef’s Hack: No parchment? A light coating of baking spray works, but parchment is the MVP for easy cleanup and no sticking.
2. Melt the Chocolatey Goodness. In a medium saucepan over low heat, melt the butter and 2½ cups of the chocolate chips together. Stir constantly until it’s one smooth, glossy, heavenly pool of chocolate. Take it off the heat and let it cool for about 10-15 minutes. Why? If it’s too hot, it’ll scramble our eggs when we mix it in, and we don’t want chocolate omelet cookies!
3. Whip the Eggs and Sugar. While the chocolate is cooling, grab a large bowl and add the eggs, egg yolks, both sugars, and that glorious vanilla. Using a hand mixer or a stand mixer with the whisk attachment, beat this on medium-high speed for a good 3-4 minutes. You’re looking for it to become thick, pale, and beautifully glossy. This step incorporates air, which helps give our dense cookies a bit of lift.
4. Combine the Wet Teams. Now, let’s unite our mixtures! Stir the room-temperature sourdough discard into the egg mixture until it’s fully incorporated. Then, slowly pour in the slightly cooled chocolate-butter mixture while mixing on low. It will look marbled and beautiful at first, then turn into a thick, dark, luxurious batter.
5. Bring in the Dry Crew. In a separate bowl, sift together the flour, cocoa powder, salt, and that optional espresso powder. Sifting is key here to avoid lumps of cocoa in your finished cookies. Add these dry ingredients to the wet batter and mix on low speed just until the flour disappears. Do not overmix! Overmixed dough = tough cookies.
6. The Final Fold. Switch to a spatula and gently fold in the remaining ½ cup of chocolate chips (or chunks, or nuts!). This ensures every scoop is packed with melty surprises.
7. The Patience Payoff (Optional but Recommended). Here’s a pro move for you: cover the bowl and chill the dough for 30-60 minutes. Why chill? This solidifies the butter, which prevents the cookies from spreading too thin in the oven. It gives you a thicker, puffier, chewier cookie. If you’re in a hurry, you can skip it, but I promise the wait is worth it!
8. Scoop and Space. Using a cookie scoop or a couple of tablespoons, drop mounds of dough onto your prepared baking sheets, leaving about 2 inches between them. These cookies need their personal space to spread and become perfect.
9. Bake to Perfection. Bake for 10-12 minutes. Now, listen closely: you want to take them out when the edges look set and maybe even a little crackly, but the centers still look soft, slightly puffed, and underdone. This is the secret to that fudgy center! They will continue to cook on the hot baking sheet.
10. The Grand Finale. As soon as you pull the trays from the oven, immediately sprinkle the tops with a little flaky sea salt. Let the cookies cool on the baking sheet for a full 5 minutes—this is part of the cooking process and helps them set. Then, transfer them to a wire rack to cool completely (or, let’s be real, eat a few warm and gooey right now).

How to Serve These Showstoppers

Okay, you’ve baked the most incredible cookies. How do you serve them? Let me count the ways!

For the ultimate comfort food experience, serve them still slightly warm from the oven, maybe with a cold glass of milk for the classic dunk. For a next-level dessert, crumble one over a scoop of high-quality vanilla bean ice cream – the contrast of warm cookie and cold ice cream is a religious experience.

If you’re feeling fancy, a quick dusting of powdered sugar right before serving looks beautiful. For a party, I love stacking them on a rustic wooden board or piling them high in a big, beautiful ceramic bowl. They’re so visually striking with their crackly tops that they really don’t need much dressing up. The best way to serve them? With a big smile, shared with people you love.

Make Them Your Own: Fun Flavor Twists

Once you’ve mastered the base recipe, the playground is open! Here are a few of my favorite ways to mix things up.

• The Nutty Professor: Fold in 1 cup of chopped walnuts, pecans, or even hazelnuts along with the final chocolate chips. The nutty crunch is a fantastic textural contrast to the fudgy center.
• The Peanut Butter Pocket: Press a small, frozen ball of peanut butter into the center of each cookie dough ball right before baking. As it bakes, it creates a hidden, melty peanut butter core that will blow your mind.
• Orange Zest Zing: Add the zest of one large orange to the egg-sugar mixture. The bright, citrusy aroma cuts through the richness of the chocolate in the most elegant way.
• Mint Chocolate Chip: Swap the vanilla extract for 1 tsp of peppermint extract. Fold in dark chocolate chunks and maybe even some white chocolate chips for a cookie that tastes like your favorite holiday ice cream.
• No Sourdough? No Problem! Don’t have a starter? Replace the 1 cup of sourdough discard with ½ cup of Greek yogurt or sour cream mixed with ½ cup of all-purpose flour. It will mimic the tang and moisture beautifully.

Beau’s Kitchen Chronicles

This recipe has evolved so much since that first batch for Leo. I’ve learned that the chill time is your best friend for a thick cookie, and that the espresso powder is the ultimate flavor booster. One time, I was filming a video for the site and was talking so much I completely forgot to add the brown sugar! The cookies were… fine, but they lacked that deep, caramel chew. We had a good laugh about it and dubbed them the “Flatliners.” So, learn from my mistake and double-check your ingredients! The beauty of this recipe is its flexibility and forgiving nature. It’s a true Feastical favorite, and I love hearing all your versions of it.

Your Questions, Answered!

I’ve gotten a lot of questions about these cookies over time, so here are the answers to the most common ones.

Q: My cookies spread too much and got flat. What happened?
A: The most common culprits are dough that wasn’t chilled (especially if your kitchen is warm), an oven that wasn’t hot enough, or using a baking sheet that’s still warm from a previous batch. Always use cool pans and don’t skip the chill for best results!

Q: Can I make the dough ahead of time?
A: Absolutely! You can cover the bowl and chill the dough for up to 72 hours. The flavor actually deepens the longer it rests! You can also scoop the dough into balls, freeze them on a tray, then transfer to a freezer bag. Bake from frozen, just adding 1-2 minutes to the baking time.

Q: My cookies are cakey, not fudgy. How do I fix that?
A> A cakey texture usually means you over-mixed the dough after adding the flour, or you baked them a little too long. Remember, mix just until combined, and pull them out while the centers still look soft!

Q: Is the sourdough discard necessary? What does it actually do?
A> It’s not *strictly* necessary (see the variation with yogurt above), but it’s highly recommended! The discard adds a subtle tang that balances the sweetness, contributes to a chewier texture, and gives the cookies a unique, complex flavor profile that sets them apart from any other brownie cookie.

Fudgy Sourdough Brownie Cookies (Rich, Chewy & Chocolate-Lovers Approved)

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• Author: BeauCollier

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Sourdough Brownie Cookies

Crisp edges, fudgy centers, and a subtle tang from sourdough discard—your new chocolate obsession!

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter

• 2½ cups semi-sweet chocolate chips, divided

• 1 cup cocoa powder (Dutch-process preferred)

• 4 tsp vanilla extract

• 4 large eggs + 2 egg yolks

• 2 cups white sugar

• 1 cup packed brown sugar

• 1 cup sourdough starter discard (unfed, room temp; see variation below if none)

• 2 cups all-purpose flour

• 2 tsp salt

• 1 tsp instant espresso powder (optional, enhances chocolate)

• Flaky sea salt & extra chocolate chunks for topping

Variation (no sourdough): Replace discard with ½ cup Greek yogurt or sour cream + ½ cup flour.

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Instructions

1. Preheat Oven & Prep Sheets:
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Melt Chocolate & Butter:
   In a medium saucepan over low heat, melt butter with 2½ cups chocolate chips until smooth. Let cool 10–15 min.

3. Beat Eggs & Sugars:
   In a large bowl, whisk eggs, egg yolks, white sugar, brown sugar, and vanilla on medium-high speed 3–4 min until thick and glossy.

4. Combine Wet Ingredients:
   Stir in sourdough discard, then slowly mix in cooled chocolate-butter mixture.

5. Add Dry Ingredients:
   Sift together flour, cocoa, salt, and optional espresso powder. Mix into wet batter on low speed just until combined. Do not overmix.

6. Fold in Chocolate Chips:
   Gently fold remaining ½ cup chocolate chips (or chunks) into batter.

7. Chill Dough (Optional but Recommended):
   Cover and chill 30–60 min for thicker, chewier cookies.

8. Scoop & Space:
   Using a cookie scoop or 2 tablespoons, drop dough 2 inches apart on prepared sheets.

9. Bake:
   10–12 min until edges look set but centers still appear soft and slightly puffed.

10. Finish & Cool:
    Immediately sprinkle with flaky sea salt and extra chocolate chunks. Cool 5 min on the sheet, then transfer to wire rack.

Notes

• Chill dough up to 72 hours—flavor improves over time.

• Freeze scooped dough balls; bake from frozen, adding 1–2 min.

• Store baked cookies in an airtight container up to 4 days.

Nutrition

• Calories: 180 Cal Per cookie
• Sugar: 15g
• Fat: 10g
• Carbohydrates: 22g

Nutritional Info (For Your Inner Fact-Checker)

Okay, let’s be real—we’re not eating these for our health, we’re eating them for our soul! But I know some of you like to keep track, so here’s a general breakdown. Remember, these are estimates and can vary based on specific ingredients and cookie size.

• Prep Time: 20 minutes (+ 30-60 min optional chill time)
• Cook Time: 10-12 minutes per batch
• Yield: About 36 glorious cookies

Per Cookie (Approximate):

• Calories: ~180
• Fat: 10g
• Carbohydrates: 22g
• Sugar: 15g
• Protein: 2g

Final Crumbs of Wisdom

And there you have it, my friends—the complete guide to what might just be the perfect chocolate cookie. They’re a little bit brownie, a little bit cookie, and 100% a feel-good food masterpiece. The sourdough discard trick is one of my favorite ways to reduce waste and create something truly special, and I hope it becomes a staple in your kitchen, too.

Your New Favorite Loaf: The Soft Sourdough Sandwich Bread of Your Dreams

Hey friends, Beau here! Let’s have a little heart-to-heart about bread. I’m talking about the kind of bread that makes your kitchen smell like a cozy bakery on a Saturday morning. The kind that’s so soft and pillowy you can’t resist tearing off a warm, steamy chunk the second it’s out of the oven. You might be thinking, “Beau, that sounds amazing, but sourdough? That’s for the pros with their fancy starters and perfect, crusty boules.”

Well, I’m here to tell you that this sourdough sandwich bread is a whole different beast. It’s your gateway to the world of natural fermentation, but in the most approachable, forgiving, and downright delicious way possible. This isn’t a crusty, hole-riddled artisan loaf (though I love those, too!). This is the fluffy, buttery, slightly sweet sandwich bread you grew up loving, but with the incredible depth of flavor that only a sourdough starter can provide. It’s a game-changer for your toast, your PB&J, and your turkey club. It’s the loaf that will make you feel like a kitchen wizard, and I am so excited to guide you through it. So, tie on your apron, grab your bubbly starter, and let’s bake some bread that tastes like a warm hug.

The Loaf That Started It All: A Nod to Nana’s Kitchen

This recipe takes me right back to my grandmother’s linoleum-floored kitchen. Nana Collier was a no-nonsise woman who could make a feast out of what seemed like thin air. She didn’t have a fancy “sourdough starter” living in a jar on her counter; she had what she called her “ferment,” a simple mix of flour and water that she’d use to make the most incredible, soft sandwich bread. I remember watching her gnarled, flour-dusted hands work the dough, feeling the rhythm of her kneading. She never used a timer; she’d just press a finger into the dough and just *know* it was ready. The smell of that bread baking was the smell of love, of patience, of a home well-lived in.

My version is a slight homage to hers, updated with a little more precision (and a stand mixer, God bless it) but with the same soul. It’s that feeling of creating something timeless and fundamental that I want to share with you. Every time I bake this bread, I feel that connection, that thread of culinary love passed down through generations. It’s more than flour and water; it’s a story in every slice.

Gathering Your Ingredients: The Dream Team for a Perfect Loaf

Here’s the all-star cast that’s going to come together to create your new favorite bread. Using quality ingredients here makes a real difference, so let’s break it down.

• 1 stick (113g) butter, softened – This is our secret weapon for a soft, tender crumb and that rich, buttery flavor. Using it softened, not melted, helps it incorporate evenly into the dough. Chef’s Tip: For a dairy-free version, a neutral oil like avocado or a vegan butter works beautifully.
• 2 tablespoons honey – Honey adds a subtle, floral sweetness that balances the tang of the sourdough. It also gives the yeasties in your starter a little extra food to get them excited! Substitution: Maple syrup or agave nectar are fantastic alternatives.
• 1 tablespoon salt – Don’t be shy with the salt! It’s crucial for flavor and for strengthening the gluten structure. I prefer fine sea salt for its pure, clean taste.
• 1 cup (227g) active, bubbly sourdough starter – This is the heart of the operation! Make sure your starter is “active” – meaning it’s been fed 4-8 hours prior and has doubled in size, is full of bubbles, and has a pleasantly sour aroma. If it’s fallen and liquidy (hooch on top), it’s past its peak. Stir it in, give it a fresh feed, and wait for those bubbles!
• 2 ½ cups warm water – The warmth helps wake up the wild yeast. Think baby-bottle warm, not hot. Too hot, and you’ll harm your starter. A good test is that it should feel warm on your wrist, not sting.
• 8 cups all-purpose flour – I use good old, reliable all-purpose flour for this loaf. It gives us that classic, soft sandwich bread texture. Chef’s Insight: You can substitute up to 2 cups with whole wheat flour for a heartier flavor and more fiber, but be prepared to add a touch more water as whole wheat is thirstier.

Let’s Get Baking: The Step-by-Step Magic

Okay, team, this is where the fun begins. I’ll walk you through every step. Remember, bread baking is a feel, not just a formula. Trust your instincts!

1. The Mix-Up. In the bowl of your stand mixer fitted with the dough hook, add the softened butter, honey, salt, active starter, and warm water. Give it a quick stir with a spatula just to combine. Now, add the flour last. Chef’s Hack: I like to hold back half a cup of flour at first. Different flours and humidities absorb liquid differently. You can always add more in, but you can’t take it out! Start mixing on low speed until a shaggy dough forms.
2. The Knead for Speed. Once the flour is incorporated, crank that mixer up to medium speed and let it knead for a solid 8-10 minutes. You’re looking for the dough to become smooth, elastic, and to pull away cleanly from the sides of the bowl. It might still stick a little to the bottom—that’s okay! If it seems excessively sticky after 5 minutes, add that reserved flour a tablespoon at a time. My Commentary: This is a great time to put on some music and just watch the gluten develop. You’ll see the dough transform from a shaggy mess into a smooth, supple ball.
3. The Long, Slow Rise (Bulk Fermentation). This is the secret to incredible flavor. Lightly oil a large bowl, place your beautiful dough ball inside, and turn it over to coat. Cover the bowl with a damp kitchen towel or plastic wrap. Now, find a warm, draft-free spot in your kitchen and let it rise for 10-12 hours. Overnight is perfect. Chef’s Tip: Don’t look for it to double or triple like commercial yeast bread. It will rise, but the magic is happening on a microscopic level as the wild yeast and bacteria work their slow, flavorful fermentation.
4. Shaping Your Loaves. The next morning, your dough should look puffy and alive. Lightly flour your counter and gently turn the dough out. We don’t want to punch it down aggressively—just a gentle deflation. Divide the dough into two equal parts. Take one piece and flatten it into a rough rectangle, about 9×12 inches. Now, starting from a short end, roll it up tightly, like a jelly roll, pinching the seam closed as you go. Pinch the final seam and tuck the ends under. This creates surface tension for a beautiful rise in the pan.
5. The Final Proof. Place your shaped loaves into two parchment-lined loaf pans. Cover them lightly with that damp towel again. Now, let them rise for another 2-4 hours. They’re ready when the dough has crested about 1-2 inches above the rim of the pan. It should hold a gentle indent when you poke it softly. This second rise is where you see the real volume develop.
6. Bake to Golden Perfection. While the loaves are proofing, preheat your oven to 375°F (190°C). Once ready, slide those pans into the oven and bake for 45 minutes. You’ll know it’s done when the top is a deep, golden brown and the loaf sounds hollow when you tap the bottom. Pro Tip: For an extra-soft crust, brush the top with a little melted butter as soon as it comes out of the oven.
7. The Hardest Part: Waiting. I know, I know. You want to dive in. But you must let the loaves cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely. Slicing into warm bread is tempting, but it will be gummy! The structure is still setting. I promise, the wait is worth it.

Sharing the Love: How to Serve Your Masterpiece

Now for the best part—eating it! This bread is the ultimate all-rounder. For the perfect slice, use a serrated bread knife and a gentle sawing motion.

For breakfast, it makes the most incredible toast. It gets crispy on the outside but stays miraculously soft on the inside. Slather it with good butter and your favorite jam. For lunch, it’s the undisputed champion of the sandwich world. It’s sturdy enough to hold a mountain of turkey, avocado, and sprouts without falling apart, but soft enough not to scrape the roof of your mouth. And for a simple snack, there’s nothing better than a thick slice with a drizzle of honey or a smear of almond butter. Honestly, sometimes I just stand over the cutting board and tear into it, savoring the simple, wholesome flavor.

Make It Your Own: Delicious Recipe Twists

Once you’ve mastered the basic loaf, the fun really begins. Here are a few of my favorite ways to mix it up:

• Everything Bagel Loaf: Before the final proof, brush the top of the loaf with an egg wash (1 egg + 1 tbsp water) and sprinkle generously with everything bagel seasoning. Savory, seedy, and absolutely addictive.
• Honey Whole Wheat: Substitute 2 cups of the all-purpose flour with whole wheat flour. You’ll get a heartier, nuttier loaf that’s fantastic for breakfast.
• Herb & Garlic Swirl: Mix 2 tablespoons of softened butter with 1 minced garlic clove and a tablespoon of your favorite chopped herbs (rosemary and thyme are classic). After flattening the dough for shaping, spread the herb butter mixture evenly over the rectangle before rolling it up. You’ll get a gorgeous, flavorful swirl in every slice.
• Cinnamon Raisin: A family favorite! During the kneading process, add 1 tablespoon of cinnamon and 1 cup of raisins (soak them in warm water for 10 minutes first to plump them up). It’s like dessert for breakfast.
• Vegan Version: It’s easy! Simply swap the butter for an equal amount of vegan butter or coconut oil, and use maple syrup instead of honey. The result is just as soft and delicious.

Beau’s Kitchen Chronicles: A Few Parting Thoughts

This recipe has been a living, breathing thing in my kitchen for years. It’s evolved from a dense brick (my first attempt was… educational) to the fluffy cloud it is today. The biggest lesson I’ve learned? Temperature is your secret weapon. In the winter, my kitchen is cold, and my rise times can stretch to 14 hours. In the summer, it might be ready in 8. Don’t be a slave to the clock; watch the dough, not the timer. And one funny story: I once forgot the salt. Just completely spaced it. The resulting loaf was bland, pale, and weirdly tough. A total facepalm moment! So, learn from my mistake—salt is non-negotiable, friends.

Your Questions, Answered: Sourdough Sandwich Bread FAQ

I’ve gotten a lot of questions about this loaf over the years. Here are the most common ones to help you troubleshoot!

Q: My bread is too dense. What happened?
A: This is usually one of three things: 1) Your starter wasn’t active and bubbly enough. Always do the float test (drop a teaspoon of starter in a glass of water; if it floats, it’s ready!). 2) You killed the yeast with water that was too hot. 3) You didn’t let it proof long enough. Be patient and wait for that dough to rise properly.

Q: Can I make this by hand without a stand mixer?
A: Absolutely! It’s a great arm workout. Mix everything in a large bowl with a wooden spoon until it comes together, then turn it out onto a floured surface and knead by hand for 12-15 minutes, until smooth and elastic.

Q: The dough is too sticky to handle! Help!
A: Don’t panic! Wet or oil your hands instead of adding more flour. Adding too much flour is a common mistake that leads to a dry loaf. The dough should be tacky, but not unmanageably sticky. If it’s truly a mess, sprinkle a *little* flour on while kneading.

Q: My kitchen is cold. How can I help it rise?
A: I love this hack! Turn your oven on to the “warm” setting for just one minute, then turn it OFF. Place the covered bowl of dough inside the warm (not hot!) oven. It creates the perfect little proofing box.

Soft Sourdough Sandwich Bread : Fluffy, Buttery, and Naturally Leavened

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• Author: BeauCollier

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Soft Sourdough Sandwich Bread

Fluffy, tender, and naturally fermented—your new favorite loaf!

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Ingredients

Scale 1x2x3x

• 1 stick (113g) unsalted butter, softened (or neutral oil/vegan butter)

• 2 tbsp honey (or maple syrup/agave)

• 1 tbsp salt

• 1 cup (227g) active, bubbly sourdough starter

• 2 ½ cups warm water (baby-bottle warm, ~95°F / 35°C)

• 8 cups all-purpose flour (swap up to 2 cups for whole wheat; adjust water if needed)

Optional Flavor Twists:

• Everything Bagel Loaf: Egg wash + everything bagel seasoning

• Honey Whole Wheat: 2 cups whole wheat flour

• Herb & Garlic Swirl: Softened butter + garlic + herbs

• Cinnamon Raisin: 1 tbsp cinnamon + 1 cup soaked raisins

• Vegan Version: Vegan butter + maple syrup

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Instructions

1. Mix Ingredients:

   • In stand mixer bowl (dough hook), combine butter, honey, salt, starter, and warm water. Stir to combine. Add 7 ½ cups flour, reserving ½ cup. Mix on low until shaggy dough forms.

2. Knead Dough:

   • Knead on medium for 8–10 min until smooth, elastic, and pulling from sides. Add reserved flour 1 tbsp at a time if excessively sticky.

3. Bulk Fermentation (First Rise):

   • Lightly oil a large bowl, place dough inside, turn to coat, cover with damp towel or plastic wrap. Let rise 10–12 hours at room temp (overnight).

4. Shape Loaves:

   • Gently turn out dough onto floured surface. Divide in two. Flatten each piece into ~9×12 inch rectangle. Roll from short end, pinching seam and tucking ends under.

5. Final Proof:

   • Place loaves in parchment-lined pans, cover lightly. Rise 2–4 hours until dough crests 1–2 inches above pan and gently springs back when poked.

6. Bake:

   • Preheat oven to 375°F (190°C). Bake 45 min until golden and hollow-sounding when tapped. Optional: brush tops with melted butter for extra softness.

7. Cool:

   • Let loaves cool in pans 10 min, then turn out onto wire rack. Cool completely before slicing to avoid gummy texture.

Notes

• Dense bread? Ensure starter is active, water isn’t too hot, and proof dough fully.

• No stand mixer? Knead by hand 12–15 min until smooth and elastic.

• Sticky dough? Wet or oil hands; avoid adding too much flour.

• Cold kitchen? Warm oven for 1 min, turn off, place covered dough inside to proof.

Breaking It Down: A Peek at the Nutrition

Now, I’m all about feel-good food, and that includes knowing what’s going into your body. This bread is a wholesome, real-food alternative to store-bought versions that are often packed with preservatives. Here’s a rough nutritional breakdown per slice (assuming about 20 slices per loaf). Remember, this is an estimate and can vary based on your exact ingredients.

Per Slice (approx.):
Calories: ~180 | Protein: 5g | Carbohydrates: 28g | Fat: 5g | Fiber: 1g | Sugar: 2g

The natural fermentation process in sourdough can help pre-digest some of the starches and may make the bread easier on the digestive system for some people. Plus, you control the sugar and salt, making it a truly wholesome choice for your family.

Final Thoughts: You’ve Got This!

Well, my friend, we’ve reached the end of our bread-baking journey together. I hope you feel empowered and excited to bake this soft sourdough sandwich bread. Remember, every loaf is a learning experience. Don’t get discouraged if it’s not perfect the first time. The simple act of mixing flour and water and transforming it into a nourishing, delicious loaf is a small miracle in itself.

This bread is more than just food; it’s a connection to tradition, a lesson in patience, and a truly satisfying creation. So, go forth and bake! Fill your home with that incredible aroma, and share the love, one warm, buttery slice at a time. I can’t wait to hear how it turns out. Tag me on social with #Feastical so I can see your beautiful bakes!

Until next time, keep it simple, soulful, and satisfying.

– Beau

Your New Favorite Snack is Here: Sourdough Discard Pretzel Bites!

Hey friends, Beau here! Let me paint you a picture. It’s a lazy Sunday afternoon. The game is on, friends are coming over, or maybe you just need a seriously satisfying project to make your kitchen smell like heaven. You open your fridge, and there it is: that jar of sourdough discard, staring back at you with a mix of promise and mild accusation. Sound familiar?

We’ve all been there. You can’t bear to throw it away, but you’re not quite ready to commit to a full loaf. Well, my friend, I have the absolute perfect solution that’s about to become your go-zero-waste, feel-good hero. Get ready for the softest, chewiest, most outrageously delicious Sourdough Discard Pretzel Bites you’ve ever sunk your teeth into.

These little golden nuggets of joy are the ultimate crowd-pleaser. They have that signature pretzel crust, a tender, fluffy interior, and a subtle tang from your starter that takes them to a whole new level. They’re fun to make, impossible to stop eating, and they turn what might have been waste into a triumph. So, grab your apron and that jar of discard—we’re about to make some magic happen.

A Pretzel Epiphany at a German Market

My love affair with soft pretzels started not in a fancy bakery, but at a freezing cold Christmas market. I was about sixteen, trying to look cool in a thick scarf, when I bit into my first authentic, warm, soft pretzel. It was a revelation. The crackly, salty exterior gave way to a cloud-like, chewy center, and I was instantly hooked. I spent the rest of the trip trying every pretzel I could find.

Years later, deep into my sourdough journey, I had a “Eureka!” moment. I was making a sourdough pizza crust and noticed the dough had a similar chewy quality. I thought, “What if…?” After a few (dozen) experiments, ranging from hockey pucks to glorious success, I landed on this recipe. It’s my way of capturing that magic from the German market and bringing it right into your kitchen, with a clever zero-waste twist that makes it even more rewarding.

Gather Your Ingredients: The Dream Team

This is a simple, pantry-friendly recipe. Here’s what you’ll need and why each ingredient is a star player:

• 1 cup sourdough discard (unfed): This is our zero-waste hero! It doesn’t need to be active or bubbly—straight from the fridge is perfect. It adds a wonderful depth of flavor and a slight tang that makes these pretzel bites unforgettable. Chef’s Insight: If your discard is particularly watery, you may need a tiny bit more flour. Just add it a tablespoon at a time until the dough comes together.
• ½ cup warm water: The base of our dough. Make sure it’s warm to the touch, not hot, to gently wake up the yeast.
• 2 tsp active dry yeast: This gives our pretzel bites their lift and airy texture. Don’t worry, it plays nicely with the sourdough discard! Substitution Tip: You can use instant yeast instead. Just mix it directly in with the flour.
• 1 tbsp sugar or honey: A little food for the yeast to get the party started. It also balances the tanginess perfectly. I love the floral note honey adds, but plain sugar works great, too.
• 2½ cups all-purpose flour: The workhorse of our dough. It creates the perfect structure for that soft, chewy bite.
• 1 tsp salt: Crucial for flavor! Don’t skip it.
• 1 tbsp melted butter: This adds a touch of richness and helps keep the crumb tender. Substitution Tip: For a dairy-free version, feel free to use olive oil or vegan butter.
• ¼ cup baking soda (for boiling): This is the BIG secret! The boiling bath with baking soda is what gives pretzels their iconic dark, glossy, and slightly crackly crust. It’s a science miracle, and it’s so much fun.
• Coarse sea salt, for topping: The finishing touch! The big, crunchy flakes are a textural dream. Chef’s Insight: You can also use everything bagel seasoning, cinnamon sugar, or even grated Parmesan for different flavor profiles!

Let’s Get Cooking: Your Step-by-Step Guide to Pretzel Perfection

Don’t let the steps intimidate you! I’ll walk you through each one. Making these is a joyful, hands-on process. Put on some music, and let’s get our hands doughy!

1. Wake Up the Yeast: In a large mixing bowl, combine your sourdough discard, warm water, yeast, and sugar (or honey). Give it a quick stir and let it sit for 5-10 minutes. You’re looking for it to get foamy and bubbly—this is a great sign that your yeast is alive and hungry! Chef’s Hack: If your mixture doesn’t foam, your yeast might be old. It’s best to start fresh to ensure your dough rises properly.
2. Make the Dough: Now, add in the flour, salt, and melted butter. If you’re using a stand mixer, fit it with the dough hook and let it run on medium-low for about 5 minutes. If you’re kneading by hand (my preferred method for feeling connected to the food!), turn the shaggy mass out onto a lightly floured surface and knead for 8-10 minutes. You’re done when the dough is smooth, slightly elastic, and springs back slowly when you poke it.
3. The First Rise: Place your beautiful ball of dough into a lightly oiled bowl, turn it over to coat, and cover the bowl with a clean kitchen towel or plastic wrap. Find a warm, draft-free spot in your kitchen and let it rise until doubled in size. This usually takes 60-90 minutes. Chef’s Hack: No warm spot? Turn your oven on to the lowest setting for one minute, then turn it OFF. Place the covered bowl in the warm (not hot!) oven to rise.
4. Shape the Bites: Once your dough is puffy and glorious, punch it down gently to release the air. Turn it out onto a clean surface and divide it into 4 equal portions. Roll each portion into a long rope, about an inch thick. Then, using a sharp knife or a bench scraper, cut each rope into 1-inch pieces. Don’t worry about making them perfect—rustic is charming!
5. The Secret Boiling Bath: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Now, for the fun part! Bring a large, wide pot of water to a rolling boil. CAREFULLY add the ¼ cup of baking soda—it will fizz up, which is totally normal. Working in batches, gently drop about 10-15 dough bites into the boiling water. They’ll sink and then float. Boil them for exactly 30 seconds, then use a slotted spoon or spider strainer to lift them out, letting the excess water drip off, and place them on your prepared baking sheet. Chef’s Note: Don’t overcrowd the pot, and be gentle—they’re delicate after their bath!
6. Top and Bake: While the pretzel bites are still damp from their bath, generously sprinkle them with coarse sea salt. This is when it really starts to look like the real deal! Pop the baking sheet into your preheated oven and bake for 12-15 minutes, until they are a deep, rich golden brown. Your kitchen will smell incredible.
7. Cool (If You Can Wait!): Remove them from the oven and let them cool on the pan for just a minute or two. I highly, highly recommend eating a few straight away—they are at their absolute peak when warm and fresh.

How to Serve These Golden Gems

Presentation is part of the fun! I love piling these warm pretzel bites high in a big, rustic wooden bowl or on a simple platter. They’re a social food, meant for sharing and dipping.

And speaking of dipping, let’s talk sauces! You can’t go wrong with classic yellow mustard or a grainy Dijon. But if you want to level up, here are my favorites:

• Beer Cheese Dip: A warm, sharp cheddar cheese sauce made with a splash of lager? It’s a match made in heaven.
• Spicy Chipotle Mayo: Just mix mayo with a little adobo sauce from a can of chipotles, a squeeze of lime, and a pinch of salt.
• Jalapeño Queso: For when you want a little kick.
• Simple Honey Mustard: Mix equal parts Dijon mustard and honey. It’s sweet, tangy, and perfect for the kids.

They’re also fantastic all on their own, maybe with a cold beer or a crisp hard cider. The perfect snack for game day, movie night, or just because it’s Tuesday.

Get Creative: 5 Fun Flavor Twists

Once you’ve mastered the classic, the world is your pretzel! Here are a few of my favorite ways to mix things up:

1. Everything Bagel Pretzel Bites: Instead of coarse salt, sprinkle the boiled bites with everything bagel seasoning before baking. Serve with a whipped cream cheese dip.
2. Cinnamon Sugar Sweet Bites: Skip the salt entirely. After baking, brush the warm bites with melted butter and roll them in a mixture of cinnamon and sugar. Divine with a coffee dip (mix mascarpone, a little milk, and instant espresso powder).
3. Garlic Parmesan: Toss the warm, baked bites in melted butter mixed with minced garlic and dried parsley, then shower them with finely grated Parmesan cheese.
4. Whole Wheat & Herb: Substitute 1 cup of the all-purpose flour with whole wheat flour. Add 2 tablespoons of chopped fresh rosemary or thyme to the dry ingredients for a savory, earthy twist.
5. Stuffed Pretzel Bites: Feeling ambitious? Flatten each dough piece, place a small cube of cheese (like mozzarella or cheddar) or a little piece of pepperoni in the center, and pinch the dough tightly around it to seal before boiling and baking. A gooey, surprise-filled treat!

Beau’s Kitchen Notes & Stories

This recipe has seen some things in my kitchen! I’ve made them for my nephew’s birthday party (a huge hit), and I’ve definitely had a batch where I forgot the salt in the dough. (Pro-tip: don’t do that. They were very, very bland.)

The recipe has evolved, too. I started by making full-sized pretzels, but the bites are just so much more practical for sharing. They bake more evenly, and you get more delicious surface area for dipping. It’s a forgiving dough, so don’t stress. The goal is to have fun and end up with a delicious, zero-waste snack that makes you proud.

FAQs & Troubleshooting: Your Questions, Answered

Q: My dough didn’t rise much. What went wrong?
A: The most common culprits are old yeast or water that was too hot, which can kill the yeast. Always test your yeast in the first step to ensure it gets foamy. Also, make sure your rising spot is nice and warm!

Q: Can I make these without the boiling step? It seems intimidating.
A: I really don’t recommend skipping it! The baking soda bath is non-negotiable for achieving that classic, dark, chewy pretzel crust. It’s what chemically creates the “pretzel” flavor and texture. It’s less intimidating than it looks—just be careful with the boiling water.

Q: My pretzel bites taste a bit soapy. Is that normal?
A: This is a rare but possible comment if you’re sensitive to the flavor of baking soda. It’s completely safe, but to avoid it, make sure you’re using the full ¼ cup in a large pot of water (at least 8-10 cups) to properly dilute it.

Q: How do I store leftovers and reheat them?
A> Store cooled bites in an airtight container at room temperature for up to 3 days. To reheat and bring back that magic, pop them in a 350°F (175°C) oven for 5-8 minutes until warm. They also freeze beautifully for up to 3 months!

Sourdough Discard Pretzel Bites (Soft, Chewy & Zero-Waste Snack)

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• Author: BeauCollier

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Description

Perfect for using up sourdough discard, these little golden nuggets have a tender interior, a signature pretzel crust, and a subtle tang from your starter. Ideal for game day, movie nights, or a fun baking project.

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Ingredients

• 1 cup sourdough discard (unfed, straight from the fridge)

• ½ cup warm water (not hot)

• 2 tsp active dry yeast (or instant yeast)

• 1 tbsp sugar or honey

• 2½ cups all-purpose flour

• 1 tsp salt

• 1 tbsp melted butter (or olive oil/vegan butter)

• ¼ cup baking soda (for boiling)

• Coarse sea salt (for topping, or optional seasonings: everything bagel, cinnamon sugar, Parmesan)

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Instructions

1. Activate Yeast:
   In a large mixing bowl, combine sourdough discard, warm water, yeast, and sugar/honey. Stir and let sit 5–10 minutes until foamy.

2. Make Dough:
   Add flour, salt, and melted butter. Knead by hand for 8–10 min or with a stand mixer for ~5 min until smooth and slightly elastic.

3. First Rise:
   Place dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free spot until doubled, 60–90 min.

4. Shape Pretzel Bites:
   Punch down dough and divide into 4 portions. Roll each into ~1-inch thick ropes, then cut into 1-inch pieces.

5. Boil Bites:
   Preheat oven to 425°F (220°C). Line baking sheet with parchment.
   Bring a large pot of water to a rolling boil; carefully add ¼ cup baking soda. Working in batches, drop 10–15 pieces into water for 30 seconds. Remove with slotted spoon, drain, and place on baking sheet.

6. Top & Bake:
   Sprinkle with coarse sea salt or preferred seasoning. Bake 12–15 min until deep golden brown.

7. Cool & Serve:
   Let cool 1–2 minutes on pan. Serve warm—perfect for dipping in mustard, beer cheese, honey mustard, or enjoy on their own.

Notes

• Store in an airtight container at room temperature for up to 3 days.

• Reheat in a 350°F (175°C) oven for 5–8 min.

• Freeze for up to 3 months.

Quick Nutritional Breakdown

Hey, we’re all about balance here! While these are a treat, it’s good to know what you’re enjoying. Please note, this is an estimate and can vary based on specific ingredients and toppings.

• Prep Time: 1 hour 30 minutes (including rise)
• Cook Time: 15 minutes
• Yield: About 50-60 pretzel bites

Per Serving (approx. 5 bites):

• Calories: ~160
• Carbohydrates: 28g
• Protein: 4g
• Fat: 3g
• Sodium: This varies greatly depending on how much coarse salt you use for topping.

Final Thoughts from My Kitchen to Yours

Well, there you have it! My foolproof recipe for turning that lonely jar of sourdough discard into a snack that will have everyone asking for the recipe. This is what Feastical is all about—taking simple, real ingredients and creating something that truly brings people together. It’s food that feels like a warm hug, a high-five, and a proud “I made that!” moment all rolled into one.

So, don’t let that discard go to waste. Whip up a batch of these soft, chewy, sourdough discard pretzel bites. I promise, your future self (and your hungry friends) will thank you. Happy baking!

– Beau

Your New Favorite Bite: Mini Sourdough Bread Rolls

Hey friends, Beau here! Tell me if this sounds familiar: you’ve caught the sourdough bug. You’re nurturing your starter like a proud plant parent, you’ve mastered a gorgeous, crackly-crusted loaf, and you’re feeling pretty darn accomplished. But then… a craving hits. You want that incredible, tangy, chewy sourdough experience, but you don’t want to commit to a whole loaf. Maybe it’s just you and your partner for dinner, or you’re planning a cozy get-together and want everyone to have their own perfect little bread bundle.

Well, my fellow food-lover, I have the most delightful, game-changing solution for you: Mini Sourdough Bread Rolls. We’re taking all the magic of a classic artisan loaf—the blistered, crisp crust, the soft, airy crumb, that satisfying tang—and shrinking it down into adorable, single-serving packages. Baked right in a standard muffin pan, these little guys are the ultimate in portion control, party perfection, and pure, unadulterated bread joy.

And the best part? No fancy Dutch oven required! We’re using a simple chef’s hack with a baking tray and some water to create that professional-grade steam oven environment right in your kitchen. So, whether you’re a sourdough sage or just getting your hands floury, these mini rolls are about to become your new baking obsession. Let’s get this dough party started!

The Little Loaf That Could: A Sourdough Story

This whole mini-roll obsession started in my kitchen a few Christmases ago. I was hosting my family, and my mom, the queen of holiday dinners, had outdone herself with the menu. I was on bread duty, and I’d baked my usual stunning sourdough boule. But when it came time to serve, we had to slice and pass it around, which, while lovely, felt a little… formal. I watched as my niece, little Lily, tried to wrestle a giant slice onto her small plate, and I had a lightbulb moment.

The next day, with some leftover dough from my weekly bake, I decided to experiment. I shaped a few little dough balls and plopped them into a muffin tin, thinking, “Worst case, we have some interesting bread nuggets.” What came out of the oven was pure magic. They were like individual pieces of art, each with its own tiny, perfect ear and a crust that shattered when you tore it open. Lily got her own personal “baby loaf,” and her face lit up. That’s when I knew—this wasn’t just a hack; it was a new tradition. It’s about making food that’s not only delicious but also fun, personal, and a little bit magical.

What You’ll Need for These Mini Marvels

We’re keeping it classic here, using a straightforward sourdough bread dough. A hydration of around 70-75% is the sweet spot—it’s manageable to shape but still gives us that beautiful, open crumb. Here’s the breakdown:

• Active Sourdough Starter (100g): This is the heart and soul of the operation! Make sure your starter is ripe, bubbly, and has recently been fed. It should have a pleasant, slightly sweet, and tangy aroma. If it smells like acetone or vinegar, it’s a bit past its prime—give it a fresh feed and wait a few hours.
• Bread Flour (350g): I love bread flour for its higher protein content (usually 12-13%), which gives our rolls that fantastic chew and structure. Chef’s Insight: If you only have all-purpose flour, you can use it! Your rolls will be a touch softer and less chewy, but still absolutely delicious.
• Water (235g, lukewarm): Lukewarm water, around 75-80°F (24-27°C), is ideal. It gently coaxes the fermentation along without shocking the yeast. Substitution Tip: Feel free to swap up to 50g of the water for whole milk for a slightly richer, softer roll.
• Salt (7g): Don’t you dare forget the salt! It’s not just for flavor; it also tightens the gluten structure and helps control fermentation. I use fine sea salt for even distribution.

Shaping & Baking Your Mini Masterpieces

Okay, team! You’ve mixed your dough, done your stretches and folds, and let it bulk ferment until it’s nicely risen and bubbly. Now for the fun part—let’s turn that beautiful dough into rolls!

1. Divide with Love: Gently turn your dough out onto a very lightly floured surface. Using a bench scraper or a sharp knife, divide the dough into 12 equal pieces. I aim for about 77g each for standard muffin cups—it’s the perfect size! Chef’s Hack: Weigh your pieces for uniformity. This ensures they all bake at the same rate and look like a professional set.
2. The Pre-Shape & Rest: Lightly shape each piece into a loose round. Don’t go for tightness yet—we’re just creating a basic shape. Cover them with a clean kitchen towel and let them rest for 20-30 minutes. This relaxes the gluten, making the final shaping much easier.
3. Final Shaping: Now, let’s create some surface tension! Take one dough piece. Pull the edges of the dough down and toward the center, creating a smooth, taut “skin” on top. Pinch the seams together at the bottom. Cup your hand around the dough and drag it in a small, tight circle on the counter to seal the bottom and tighten the ball. You should feel a little resistance. This tension is what helps them rise up, not just out, in the oven.
4. Proofing in the Pan: Lightly grease your standard 12-cup muffin pan. No liners needed! Place each shaped dough ball, seam-side down, into a cup. Cover the entire pan loosely with a large plastic bag or damp tea towel. Let them proof until they look puffy and have risen slightly. Because they’re small, this might be quicker than a whole loaf, so keep an eye on them! The poke test works well here—a gentle poke should leave a slight indent that slowly springs back.
5. Preheat & Create Steam: Place a baking sheet or roasting pan on the very bottom rack of your oven. Preheat your oven to a scorching 450°F (232°C). This high heat and the steam we’re about to add are the secrets to that blistered, professional crust.
6. Score for Style: Right before baking, it’s time to get artistic! Using a lame, a very sharp razor blade, or even a meticulously clean utility knife, make a shallow slash on top of each roll. A simple “X,” a single slash, or even a leaf pattern works beautifully. This isn’t just for looks; it controls where the steam escapes, allowing the roll to expand evenly.
7. Bake to Golden Perfection: Carefully place the muffin pan on a rack in the center of the oven. THEN, quickly pour about 4 cups of hot water into the preheated baking sheet on the bottom rack and shut the oven door immediately. This blast of steam is our Dutch oven replacement! Bake for 15-17 minutes until the rolls are deeply golden brown and sound hollow when tapped on the bottom.
8. Cool (The Hardest Part!): As soon as they’re out, transfer the rolls from the muffin pan to a wire rack. I know it’s tempting, but you must let them cool for at least 20 minutes! This allows the crumb to set properly. If you tear into them too soon, the inside can be gummy.

How to Serve These Adorable Bread Balls

Honestly, one of these rolls, still slightly warm from the oven and slathered in good salted butter, is a meal in itself. But let’s get creative!

For a dinner party, pile them high in a rustic wooden bowl or a linen-lined basket. They’re the perfect elegant companion to a big pot of soup, a hearty stew, or a fancy pasta dish. For a holiday meal or brunch, they are absolutely show-stopping. Imagine a Thanksgiving table where everyone gets their own miniature, artisan-style roll—it’s a detail guests will remember.

And don’t forget the dippers! Serve them alongside a small dish of high-quality olive oil mixed with balsamic glaze and herbs. Or, turn them into the world’s best mini-slider buns! They’re sturdy enough to hold a juicy burger or some pulled pork without getting soggy.

Mix It Up! Fun Flavor Twists

Once you’ve mastered the basic roll, the flavor world is your oyster! Here are a few of my favorite ways to jazz them up:

• Everything Bagel Bliss: After shaping, brush the tops lightly with water or an egg wash and generously sprinkle with everything bagel seasoning before the final proof. Savory, seedy, and irresistible.
• Garlic & Herb Heaven: During the initial mixing, add 2-3 finely minced garlic cloves and 2 tablespoons of your favorite chopped fresh herbs (rosemary, thyme, and chives are a killer combo).
• Cheesy Pull-Apart Dream: Add ½ cup of finely grated sharp cheddar or parmesan cheese to the dry ingredients. For extra cheesy goodness, you can even fold in another ¼ cup of small cheese cubes during the final shaping.
• Whole Wheat Wonder: Substitute up to 50% of the bread flour with whole wheat flour. You’ll get a nuttier flavor and a denser, heartier crumb. Just note, you may need to add a touch more water as whole wheat flour is thirstier.
• Sweet Cinnamon Swirl: For a breakfast treat, after the pre-shape rest, roll each dough piece into a small rectangle, brush with melted butter, and sprinkle with a cinnamon-sugar mix. Roll it up like a tiny log, tuck the ends, and then shape into a ball. You’ll get a lovely swirl inside!

Beau’s Baker’s Notes

This recipe has truly evolved in my kitchen. I’ve learned that the muffin pan isn’t just a mold; it’s a support system. It guides the rolls to rise upwards, giving them a beautiful, uniform shape that’s perfect for sandwiches. I once tried baking them free-form on a sheet pan, and while they were tasty, they spread out into more of a “roly-poly” shape. Cute, but not the elegant little boules we’re going for here.

My biggest “aha!” moment was realizing I could skip the stressful transfer of a pre-heated Dutch oven. The steam tray method is foolproof and less intimidating for new bakers. It just goes to show that sometimes, the best kitchen tricks are the simplest ones. Don’t be afraid to make this recipe your own—that’s where the real magic happens!

Your Sourdough Roll Questions, Answered!

Q: My rolls didn’t get a very crispy crust. What happened?
A: The most common culprit is not enough steam! Make sure your oven is fully preheated and that you’re using a HOT baking sheet (a cold one could warp). Pour the water in quickly and shut the door immediately to trap all that beautiful steam. Also, ensure your oven is properly calibrated—an oven thermometer is a baker’s best friend.

Q: Can I make these with discard for a less tangy flavor?
A> You absolutely can, but the process changes! Using unfed “discard” starter won’t provide enough leavening power on its own. For a discard version, you’d want to treat this more like a yeasted roll and add about ½ teaspoon of instant yeast to the recipe to ensure a good rise. The flavor will be milder, which some people prefer!

Q: My dough is really sticky and hard to shape. Help!
A> Don’t panic! Wet your hands with a little water instead of using flour. It will prevent the dough from sticking to you without incorporating too much extra flour, which can make the rolls dense. A bench scraper is also your best friend for handling sticky dough.

Q: How long do these keep, and what’s the best way to reheat them?
A> They are best enjoyed the day they’re baked. After that, store them in a paper bag at room temp for a day to keep the crust crisp. To revive them, a 5-7 minute warm-up in a 350°F (175°C) oven works wonders. For longer storage, they freeze beautifully for up to 3 months.

Mini Sourdough Bread Rolls (Muffin Pan Baked, Small-Batch Friendly)

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• Author: BeauCollier

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Love sourdough but don’t want a whole loaf? These Mini Sourdough Bread Rolls capture all the tangy, chewy, crackly magic of a classic loaf in adorable, single-serving rolls. Perfect for weeknight dinners, brunch, or impressing guests with minimal fuss.

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Ingredients

• 100g active sourdough starter (ripe and bubbly)

• 350g bread flour (or all-purpose)

• 235g lukewarm water (optionally swap up to 50g with milk for a softer crumb)

• 7g fine sea salt

Optional Flavor Twists:

• Everything Bagel seasoning

• Garlic & herbs (2–3 cloves garlic + 2 tbsp fresh herbs)

• Cheddar or parmesan (½ cup grated cheese + optional ¼ cup small cubes)

• Cinnamon-sugar swirl for breakfast rolls

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Instructions

• Mix & Autolyse:
  Combine flour and water, mix until no dry spots remain. Let rest 20–30 min.

• Add Starter & Salt:
  Incorporate sourdough starter and salt, knead until smooth and elastic (8–10 min by hand or stand mixer).

• Bulk Fermentation:
  Cover and let dough rise 3–4 hours at room temp, performing 2–3 stretch & folds during the first 2 hours.

• Divide & Pre-Shape:
  Turn dough onto lightly floured surface. Divide into 12 equal pieces (~77g each). Pre-shape into loose rounds, cover, rest 20–30 min.

• Final Shaping:
  Create surface tension by pulling edges under to form tight balls. Place seam-side down in a lightly greased 12-cup muffin pan. Cover loosely and proof until slightly puffy (poke test: indent springs back slowly).

• Preheat & Steam Prep:
  Preheat oven to 450°F (232°C) with a baking sheet on the bottom rack for steaming.

• Score & Bake:
  Make a shallow slash on each roll. Place pan in oven, quickly pour ~4 cups hot water into the bottom sheet, and close door. Bake 15–17 min until golden brown and hollow-sounding.

• Cool:
  Transfer to a wire rack; cool at least 20 min before serving to set crumb.

Notes

• Fluffier rolls: Wet your hands slightly when shaping instead of adding flour.

• Cheesy rolls: Fold in cheese during shaping for gooey pockets.

• Sweet rolls: Add cinnamon-sugar swirl inside the dough before shaping.

• Herb rolls: Mix garlic and fresh herbs into dough for savory flavor.

• Everything Bagel rolls: Brush tops lightly with water or egg wash and sprinkle seasoning before final proof.

Nutrition

• Calories: 130 Cal Per Serving
• Carbohydrates: 26 g
• Protein: 4 g

A Quick Bite on Nutrition

Now, I’m not a nutritionist, I’m a “make-it-taste-good-ist,” but I know many of you are curious about what you’re eating! Since these are made with just four simple, whole ingredients, they’re a pretty wholesome choice.

As a rough estimate, each of these mini sourdough rolls comes in at around 130 calories. You’re looking at about 26g of carbohydrates, a solid 4g of protein from the bread flour, and less than 1g of fat. The real benefit of sourdough is the fermentation process, which can make the bread easier to digest and can lead to a lower glycemic index compared to commercial yeast breads. So, you can feel good about enjoying one (or two!) of these delicious, handmade rolls.

Your New Go-To Bread Recipe

And there you have it! Your guide to creating the most charming, delicious, and impressively easy mini sourdough rolls. This recipe is a testament to what I truly believe here at Feastical: that incredible, soul-satisfying food doesn’t have to be complicated or intimidating. It’s about taking a classic technique and adapting it to fit your life, your kitchen, and your cravings.

These little rolls have brought so much joy to my table, from holiday feasts to simple weeknight soups, and I truly hope they do the same for yours. So, feed that starter, get your muffin pan ready, and bake a batch of happiness. I can’t wait for you to tear into your first one. Happy baking!

Final Thoughts: Your New Go-To Bread Recipe

And there you have it! Your complete guide to creating the most charming, delicious, and impressively easy mini sourdough rolls. This recipe is a testament to what I truly believe: that incredible, soul-satisfying food doesn’t have to be complicated or intimidating.

We’ve taken the grand, sometimes daunting, art of the sourdough boule and transformed it into something approachable, personal, and downright fun. These little rolls are proof that a simple shift in perspective—from one big loaf to twelve perfect little ones—can open up a world of culinary possibilities. They’ve brought so much joy to my table, from holiday feasts to simple weeknight soups, and I truly hope they do the same for yours.

So, feed that starter, dust off that muffin pan, and get ready to fill your kitchen with the unbeatable aroma of baking bread. You’re not just making rolls; you’re creating edible joy, one mini masterpiece at a time.

Your New Favorite Dessert Just Got a Protein-Packed Upgrade!

Hey friends, Beau here! Let’s talk about one of life’s greatest culinary dilemmas: you’re craving something decadent, something that feels like a luxurious treat, but you also want to feel good about what you’re eating. You want that “wow” factor without the “ugh, I shouldn’t have” feeling afterward. Sound familiar? For the longest time, my beloved tiramisu lived firmly in the “special occasion only” category in my mind. It was a restaurant dessert, a holiday treat, something packed with mascarpone, sugar, and eggs that left me needing a nap.

But what if we could change that? What if we could capture all the magic of a classic tiramisu—the bold coffee, the delicate, soaked ladyfingers, the creamy, cloud-like layers, and that iconic dusting of cocoa—and give it a makeover that’s not only guilt-free but actually good for you?

Well, pull up a chair, because I’ve been tinkering in the Feastical kitchen, and I’ve created something truly spectacular. This High-Protein Yogurt Tiramisu is my new obsession. It’s incredibly light and creamy, has no eggs, requires zero baking, and is packed with protein to keep you satisfied. It’s the perfect dessert for a weeknight treat, a brilliant breakfast meal prep (yes, you read that right!), or a show-stopping dish to bring to a gathering that will have everyone asking for the recipe. It’s simple, soulful, and I promise, it tastes like a warm, caffeinated hug. Let’s make it!

The Tiramisu That Started It All

My love affair with tiramisu began not in a fancy Italian restaurant, but in my Nonna’s best friend’s kitchen. Zia Lucia, as I called her, was a force of nature. She didn’t so much cook as she conducted a symphony of flavors, and her tiramisu was the grand finale. I remember watching, utterly mesmerized, as she assembled it. There was no recipe card, just intuition and a well-loved ceramic dish. The air was thick with the scent of freshly brewed espresso and sweet Marsala wine. She’d let me lick the mascarpone bowl, and it was pure heaven.

But as I got older and my own cooking style evolved towards feel-good, energizing food, I found myself missing that experience. I wanted to recreate that same feeling of joy and comfort, but in a way that fit my active lifestyle. This High-Protein Yogurt Tiramisu is my tribute to Zia Lucia. It’s my way of saying that the soul of a dish—the layers, the textures, the love—can live on, even when you change the ingredients. It might not be her exact recipe, but every time I make it, I’m right back in that warm, fragrant kitchen, and that’s a feeling worth sharing.

Gathering Your Tiramisu Toolkit

Part of the beauty of this recipe is its simplicity. You likely have most of these ingredients already, and the ones you don’t are easy finds at any grocery store. Here’s the lineup for our protein-packed masterpiece:

• 40 Ladyfingers (Savoiardi): These light, airy biscuits are the backbone of any tiramisu. Chef’s Insight: Look for them in the international aisle or the bakery section. Their dry, sponge-like texture is perfect for soaking up all that coffee goodness without turning to complete mush.
• 1.4 kg Protein Yogurt: This is our superstar! This is where the magic happens. Explanation: I use a pre-mixed vanilla protein yogurt (like a high-protein Greek yogurt or Skyr) for convenience and sweetness. Substitution Tip: If you can only find plain Greek yogurt or quark, no worries! Just mix in 2 tablespoons of maple syrup, honey, or your favorite liquid sweetener to taste.
• 2 Cups Strong Black Coffee, cooled: This is non-negotiable for that authentic tiramisu flavor. Chef’s Hack: Brew it strong! I use about 50% more coffee grounds than I normally would for drinking. If you’re not a coffee drinker, a good-quality instant espresso powder dissolved in hot water works beautifully. Let it cool completely before using.
• 2 tbsp Vanilla Protein Powder (Optional): This is our secret weapon for an extra protein boost and a richer, more decadent-tasting cream. Explanation: It thickens the yogurt slightly and deepens the vanilla flavor. If you don’t have any, you can simply omit it—the recipe will still be fantastic!
• 1 tsp Vanilla Extract: Only needed if you’re using plain, unflavored yogurt. It just helps round out that warm, comforting vanilla base.
• 10g Unsweetened Cacao Powder: For that iconic, beautiful finish. Chef’s Insight: Using a fine-mesh sieve to dust the cocoa gives you that professional, snow-like sprinkle. It’s a small step that makes a huge visual difference!
• Optional Grown-Up Twist: A splash of coffee liqueur (like Kahlúa) in the coffee for a more traditional kick, or some dark chocolate shavings on top for a bit of textural contrast and extra chocolatey bliss.

Let’s Build Our Masterpiece: Step-by-Step

Alright, team, it’s assembly time! This is where the fun begins. We’re not cooking, we’re crafting. Put on some good music, and let’s create some layers of joy.

1. Whip Up Your Creamy Filling. Grab a large mixing bowl and plop in all of your protein yogurt. If you’re using the optional protein powder and/or vanilla extract (for plain yogurt), add it now. Take a whisk or a spatula and stir everything together until it’s smooth, creamy, and perfectly combined. Give it a little taste. Is it sweet enough for you? Feel free to adjust here. Once it’s perfect, set it aside. Chef’s Hack: For an even fluffier, lighter texture, you can whisk the yogurt mixture for a full minute. You’ll be amazed at the airy volume you can get!
2. Get Your Coffee Station Ready. Pour your completely cooled, strong coffee into a shallow bowl or a pie dish. The wider the dish, the easier it is to dip. If you’re adding that splash of coffee liqueur for a grown-up version, now’s the time to stir it in. Pro Tip: Have your serving dish (a 25-30 cm / 9×13 inch dish is perfect) and your ladyfingers lined up next to the coffee. This creates an efficient assembly line.
3. The Art of the Dip. This is the most crucial step! Take one ladyfinger and quickly, I mean quickly, dip it into the coffee. We’re talking one second per side, max. You want it to absorb the coffee and become moist, but you do NOT want it waterlogged and falling apart in your fingers. Think of it as a quick swim, not a deep-sea dive. Little Chef Story: I learned this the hard way with my first test batch. I got distracted, let a few soak for too long, and ended up with a tiramisu soup. A quick dunk is all you need, I promise!
4. Create Your First Layer. As you dip each ladyfinger, immediately place it in your serving dish. Arrange them in a single layer, side-by-side, to cover the entire bottom of the dish. You might need to break one or two to fill in the gaps—that’s totally fine! We’re going for rustic, not perfect.
5. Spread on the Cloud. Now, take half of your creamy yogurt mixture and plop it right on top of the ladyfinger layer. Use a spatula to gently spread it into an even, smooth layer, making sure to cover the edges. You’ve just created your first glorious stratum!
6. Repeat the Magic. Just like before, dip your next round of ladyfingers and create a second layer on top of the yogurt. Then, swoop in with the rest of your yogurt mixture and spread it out for the grand finale cream layer. Use the back of your spoon or spatula to make some soft peaks and swirls—it makes the final product look even more inviting.
7. The Grand Finale: Cocoa Snow. Take your unsweetened cocoa powder and your fine-mesh sieve. Hold it over the entire dish and gently tap the side to create a beautiful, even dusting of chocolatey goodness. This is the moment it truly becomes tiramisu! Tip: For the cleanest look, you can lay parchment paper strips over parts of the dish to create lines, but I love the rustic, full-coverage look.
8. The Tortuous Wait. I know, I know. You want to dig in right now. But trust me on this. Gently cover your tiramisu with plastic wrap or a lid and slide it into the fridge. Let it chill for at least 4 hours, but honestly, overnight is the real game-changer. This waiting period is when the alchemy happens. The ladyfingers soften fully, the flavors meld together, and the whole dessert transforms from separate components into one cohesive, incredible treat.

How to Serve This Stunner

The wait is over! You’ve pulled your gorgeous tiramisu out of the fridge, and it’s set perfectly. Now, how do you serve it like a pro?

For a beautiful presentation, take a sharp knife and dip it in hot water, wiping it clean between each cut. This will give you those pristine, clean-edged portions. I love serving it in shallow bowls rather than on flat plates because it contains any potential saucy goodness.

For a little extra flair, right before serving, add a final light dusting of fresh cocoa powder to make it pop. A few fresh raspberries or a mint leaf on the side adds a lovely touch of color and a hint of freshness that cuts through the richness beautifully.

And here’s my favorite way to enjoy it: for breakfast! That’s right. Because it’s high in protein and not overly sweet, a square of this tiramisu with a side of fruit is the most exciting, feel-good way to start your day. It’s meal prep that actually feels like a treat.

Make It Your Own: Delicious Twists & Swaps

One of the best things about this recipe is its versatility. Feel free to get creative and play with the flavors! Here are a few of my favorite variations:

• Chocolate Orange Dream: Add the zest of one orange to the yogurt mixture and use a chocolate-flavored protein powder. It’s like a Terry’s Chocolate Orange in tiramisu form!
• Tropical Escape: Swap out the coffee for cold brew coffee with a hint of coconut, or even a light coconut milk. Layer in some finely chopped toasted coconut into the yogurt cream for a piña colada vibe.
• Berry Bliss (No Coffee): Not a coffee fan? No problem! Dip your ladyfingers in a mixture of melted raspberry or strawberry jam thinned out with a little warm water or lemon juice. The result is a bright, fruity, and stunningly pink dessert.
• Dairy-Free Delight: Easily make this vegan! Use your favorite plant-based yogurt (a thick, coconut-based one works best) and ensure your ladyfingers are egg-free and vegan-friendly. They’re surprisingly easy to find these days!
• Mocha Madness: Stir 1-2 tablespoons of unsweetened cocoa powder right into the yogurt mixture for a double-chocolate, mocha-infused experience.

Beau’s Kitchen Notes & Stories

This recipe has been a fun journey of experimentation. The first time I made it, I was so nervous it wouldn’t set. I must have opened the fridge a dozen times to “check on it,” which, as any chef will tell you, is the worst thing you can do! But patience paid off, and the result was even better than I’d hoped.

Over time, I’ve found that using a really thick yogurt, like Icelandic Skyr or a strained Greek yogurt, gives the absolute best, most mousse-like texture. It holds its shape beautifully and makes the dessert feel incredibly indulgent. This tiramisu has now become my go-to potluck dish. It travels like a dream, and I love the look of surprise on people’s faces when I tell them it’s packed with protein. It’s a conversation starter that ends with empty plates and happy smiles.

Your Tiramisu Questions, Answered!

I’ve made this a bunch, and I’ve also heard from many of you. Here are the most common questions and how to fix them.

Q: My tiramisu is too runny! What happened?
A: The most common culprit is over-soaking the ladyfingers. If they’re too wet, they release liquid into the dessert. Another reason could be a particularly runny yogurt. Next time, ensure a quick dip and, if using plain yogurt, consider straining it through a cheesecloth for 30 minutes to remove excess whey.

Q: Can I make this ahead of time?
A: Absolutely! In fact, I highly recommend it. This dessert is at its absolute best after a full 24 hours in the fridge. The flavors have so much time to get to know each other and become best friends. You can make it up to 2 days in advance.

Q: I don’t have a big dish. Can I make individual portions?
A> That’s a fantastic idea! This recipe is perfect for making in individual glasses or mason jars. Just break the ladyfingers to fit, and layer away. It makes for a gorgeous, personalized presentation.

Q: Is there a way to reduce the sugar even more?
A> For sure. Use plain, unflavored yogurt and sweeten it minimally with a natural sweetener like stevia or monk fruit to taste. Also, ensure you’re using unsweetened cocoa powder for the topping.

The Healthy Scoop (Because We’re Curious!)

Now, let’s be clear: I’m a chef, not a dietitian. These figures are estimates based on the specific ingredients I used and a standard nutritional calculator. Your exact numbers will vary depending on your brand of yogurt, ladyfingers, etc. But to give you a general idea of why this dessert feels so good:

This High-Protein Yogurt Tiramisu is a nutritional powerhouse compared to its traditional counterpart. A serving (roughly 1/20th of the dish) comes in at around 130 calories, with an impressive 12 grams of protein! That protein comes from the yogurt and optional protein powder, and it’s key to keeping you full and satisfied. You’re looking at about 10 grams of carbs, 2 grams of fat, and only about 4 grams of sugar. Compared to a traditional tiramisu that can easily be 300-400 calories per serving with much more sugar and fat, this is a feel-good win that doesn’t sacrifice an ounce of flavor.

High-Protein Yogurt Tiramisu (No Eggs, No Bake, Light & Creamy)

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• Author: BeauCollier

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Description

Craving a dessert that feels indulgent but actually fuels you? This High-Protein Yogurt Tiramisu captures all the magic of classic tiramisu—the rich coffee, soft ladyfingers, and creamy layers—but with no eggs, zero baking, and a protein boost to keep you satisfied. Perfect for a weeknight treat, breakfast, or impressing guests.

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Ingredients

• 40 ladyfingers (Savoiardi)

• 1.4 kg vanilla protein yogurt (or Greek yogurt mixed with 2 tbsp honey/maple syrup)

• 2 cups strong black coffee, cooled

• 2 tbsp vanilla protein powder (optional, for extra protein and richness)

• 1 tsp vanilla extract (only if using plain yogurt)

• 10 g unsweetened cocoa powder (for dusting)

• Optional: splash of coffee liqueur, dark chocolate shavings

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Instructions

• Prepare the creamy filling:
  In a large bowl, whisk together the protein yogurt, optional protein powder, and vanilla extract until smooth. Taste and adjust sweetness if needed.

• Set up the coffee station:
  Pour cooled coffee into a shallow dish. Stir in coffee liqueur if using. Keep your serving dish nearby for easy assembly.

• Dip the ladyfingers:
  Quickly dip each ladyfinger into the coffee—just 1 second per side—to absorb flavor without becoming soggy.

• Layer the tiramisu:

  • Place the first layer of dipped ladyfingers in the dish.

  • Spread half of the yogurt mixture over them.

  • Repeat with the remaining ladyfingers and yogurt for a second layer.

• Dust with cocoa:
  Use a fine-mesh sieve to evenly dust the top with unsweetened cocoa powder.

• Chill:
  Cover and refrigerate for at least 4 hours, ideally overnight, to allow flavors to meld and the dessert to set.

Notes

• For fluffier cream: Whisk yogurt mixture for 1–2 minutes before layering.

• Fruit twist: Replace coffee with raspberry or strawberry jam thinned with water for a fruity tiramisu.

• Chocolate lovers: Mix 1–2 tbsp cocoa powder into the yogurt for a mocha version.

• Dairy-free: Use thick coconut yogurt and vegan ladyfingers.

Nutrition

• Calories: 130 Cal Per Serving
• Fat: 2 g
• Carbohydrates: 10 g
• Protein: 12 g

Final Thoughts from My Kitchen to Yours

And there you have it, friends. My heart and soul (and a whole lot of protein yogurt) poured into this recipe. This High-Protein Yogurt Tiramisu is proof that you don’t have to give up the foods you love to feel your best. It’s all about smart, simple swaps and a whole lot of love in the assembly.

This dessert is a celebration—of flavor, of health, and of the simple joy that comes from creating something delicious with your own two hands. I hope this recipe finds its way into your regular rotation and becomes a new favorite in your home, just like it has in mine.

So, did you make it? I’d love to see

Cookies and Cream Cinnamon Rolls – Oreo-Stuffed Sweet Rolls with Cream Cheese Frosting

Wake Up to a Swirled Dream: Cookies and Cream Cinnamon Rolls

Hey friends, Beau here from Feastical! Let’s be real for a second. Is there anything in this world that smells better than cinnamon rolls baking in the oven? That warm, sweet, buttery aroma just wraps around your kitchen and pulls everyone in like a delicious, invisible magnet. It’s the official scent of lazy weekends, special celebrations, and “I-love-you-now-bring-me-coffee” mornings.

But what if we took that classic, beloved comfort and gave it a serious, show-stopping upgrade? What if we swirled in the one treat that’s pretty much universally adored? That’s exactly what we’re doing today with these Cookies and Cream Cinnamon Rolls.

Imagine this: Pillowy-soft, yeasted dough, rolled up with a cinnamon-chocolate filling that’s absolutely loaded with crushed Oreos. Before they even hit the oven, we drench them in a little heavy cream, which bakes into the bottom layers, creating an almost magical, rich, and custardy base. Then, while they’re still warm and bubbling, we slather them with a tangy, luscious cream cheese frosting and crown them with a final avalanche of more Oreo crumbs. It’s a cinnamon roll that decided to put on its party clothes, and let me tell you, it is ready to have a good time.

This recipe is my go-to for birthdays, holiday mornings, or any day that needs a little extra sparkle. And the best part? We’re starting with frozen bread dough. It’s our little secret for getting that incredible, from-scratch texture without the fuss of proofing yeast. So, tie on your apron, grab your favorite mug of coffee, and let’s make some magic happen.

The Happy Accident That Started It All

This recipe was born from a late-night baking whim and a serious Oreo craving. It was my nephew’s 10th birthday sleepover, and I’d promised him a “crazy good” breakfast. I had the classic cinnamon roll ingredients laid out, but as I looked at them, I felt like something was missing. A little *wow* factor.

My eyes landed on a half-eaten pack of Oreos on the counter, left over from the s’mores station. A lightbulb went off. What if…? I crushed a handful and sprinkled them right over the cinnamon-sugar filling. I held my breath as they went into the oven, not entirely sure if I’d just created a masterpiece or a mess.

The moment I pulled them out, I knew. The Oreos had melted just enough to create these pockets of fudgy, chocolatey goodness within the swirled layers. The look on those kids’ faces when they took their first bite? Pure, unadulterated joy. One of them, with a mouth full of roll and a smear of frosting on his nose, declared it “the best thing I’ve ever eaten in my whole life.” And just like that, a new Feastical legend was born.

Gathering Your Sweet Swirl Squad: The Ingredients

Here’s your grocery list for greatness. Don’t be intimidated! I’ve included some of my favorite chef insights and easy swaps to make this recipe work for you.

For the Rolls:

• 1 lb frozen bread dough, thawed: This is our secret weapon! It gives you that amazing, soft, bakery-style texture without the wait. Look for it in the freezer aisle. Let it thaw completely in the fridge overnight for the easiest handling.
• ¼ cup unsalted butter, softened: The glue for our filling! Using unsalted lets you control the salt level. Make sure it’s truly soft so it spreads like a dream without tearing the dough.
• ½ cup light brown sugar: Its molasses notes add a deeper, caramel-like sweetness that pairs perfectly with the chocolate. In a pinch, dark brown sugar works too for an even richer flavor.
• 1 tbsp cinnamon: The warm, cozy heart of any cinnamon roll. Don’t be shy with it!
• 1 tbsp cocoa powder: This is our flavor booster! It deepens the chocolate flavor of the Oreos and makes the filling look extra decadent.
• 1 cup crushed Oreos: The star of the show! I use a zip-top bag and a rolling pin to get a mix of fine crumbs and a few bigger chunks for texture.
• ½ cup heavy cream: This is the magic potion! Pouring it over the rolls before baking creates an insanely rich, almost bread-pudding-like texture on the bottom. It’s a game-changer, trust me.

For the Frosting & Topping:

• 4 oz cream cheese, softened: The base of our frosting. Full-fat is best for that creamy, tangy flavor that cuts the sweetness.
• 1½ cups powdered sugar: It dissolves beautifully for a smooth, lump-free frosting. Sift it if you have the time for an ultra-silky texture.
• ⅛ cup heavy cream: (That’s 2 tablespoons). This loosens the frosting to a perfect, drizzle-able consistency.
• ¼ tsp vanilla extract: A classic flavor enhancer that makes the frosting taste like it came from a professional bakery.
• 1 cup crushed Oreos (for topping): Because more is more! This gives every single bite that iconic cookies and cream crunch.

Let’s Get Rolling: Your Step-by-Step Guide

Ready to create these beautiful, swirled masterpieces? Follow these steps, and you’ll be a cinnamon roll pro in no time. I’ve packed this section with all my favorite chef hacks to ensure your success.

1. Prep the Dough & Pan: First, lightly flour your work surface and rolling pin. Take your fully thawed bread dough and roll it out into a large rectangle, about ¼ inch thick. Don’t stress about perfection! A roughly 12×9 inch shape is perfect. Chef Hack: If the dough keeps springing back, let it rest for 5 minutes. The gluten just needs to relax! While you’re at it, grease a 9×13 inch baking dish with butter or non-stick spray.
2. Create the Filling: In a small bowl, mix together the light brown sugar, cinnamon, and cocoa powder. This little combo is the flavor foundation. Now, spread the softened butter evenly over your entire rectangle of dough, leaving just a half-inch border around the edges. Sprinkle the cinnamon-sugar-cocoa mixture over the butter, followed by that glorious first cup of crushed Oreos. Press the crumbs down gently so they stick to the butter.
3. Roll & Slice Like a Pro: This is the fun part! Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal it. Now, for clean cuts: take a piece of unflavored dental floss or a very sharp serrated knife. If using a knife, saw gently back and forth—don’t press straight down. You’ll slice this log into 12 even rolls. Chef Hack: Mark the log lightly with a knife into 12 sections first to ensure they’re all the same size.
4. The Cream Pour & Rise: Place your 12 swirls cut-side up in your prepared baking dish. Now, pour that ½ cup of heavy cream right over the top of the rolls, trying to get it in between them. This is the secret to an ultra-moist, rich finish! At this point, you can cover the dish and let the rolls rise in a warm spot for 30-45 minutes. They’ll get a bit puffier, which is great, but if you’re in a hurry, you can absolutely bake them right away. They’ll still be fantastic!
5. Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until the tops are a beautiful golden brown and the centers are cooked through. You should see that delicious cream bubbling around the edges. Your kitchen will smell absolutely incredible.
6. Whip Up the Frosting: While the rolls are baking, make the frosting. In a medium bowl, beat the softened cream cheese until it’s smooth and lump-free. Gradually beat in the powdered sugar, then the heavy cream and vanilla extract, until everything is combined into a silky, dreamy frosting.
7. The Grand Finale: Frost & Devour! As soon as the rolls come out of the oven, spread that cream cheese frosting over the top. Watch as it melts into all the nooks and crannies. Now, for the pièce de résistance: immediately sprinkle the remaining 1 cup of crushed Oreos over the frosting so they stick perfectly. Serve warm and prepare for the applause!

How to Serve These Oreo Cinnamon Roll Stars

Presentation is part of the fun! While these rolls are stunning right in the baking dish, you can plate them up for an extra special touch. I love using a wide, shallow bowl for individual servings. Place a warm roll right in the center, and maybe drizzle a little extra frosting around the plate for a restaurant-worthy look.

These are rich, so one roll is usually plenty. Serve them with a tall, cold glass of milk for the ultimate classic combo, or a strong cup of black coffee to balance the sweetness. They are the undisputed star of any brunch spread, so pair them with some fresh fruit salad or crispy bacon to round out the meal. For a truly over-the-top dessert, add a scoop of vanilla ice cream on the side while the rolls are still warm. You’re welcome.

Make It Your Own: Delicious Recipe Variations

Once you’ve mastered the base recipe, the world is your Oreo-stuffed oyster! Here are a few of my favorite twists:

• Mint Chocolate Chip: Use Mint Oreos instead of the classic ones, and add a tiny drop of peppermint extract to the frosting. It’s like a dessert in breakfast form!
• Peanut Butter Lover’s: Before adding the cinnamon-sugar filling, spread a thin layer of creamy peanut butter over the buttered dough. The combination of peanut butter, chocolate, and cinnamon is mind-blowing.
• Fruity Twist: Add ½ cup of dried cranberries or chopped maraschino cherries (well-drained) to the filling along with the Oreos for a sweet and tangy surprise.
• Golden Oreo Version: For a slightly less chocolatey roll, use Golden Oreos in both the filling and the topping. The vanilla flavor is incredible with the cinnamon and cream cheese.
• From-Scratch Dough: If you have a favorite homemade sweet dough or cinnamon roll recipe, by all means, use it! Just swap in this Oreo filling and cream topping, and follow your recipe’s rising and baking instructions.

Beau’s Kitchen Notes & Stories

This recipe has evolved so much since that first birthday sleepover experiment. I’ve learned that a little extra cocoa powder in the filling makes the chocolate flavor pop, and that letting the rolls do a short rise after shaping gives them an even lighter, fluffier texture. One time, I was filming a video for Feastical and I was talking so much (shocker, I know) that I completely forgot to add the heavy cream before baking. The rolls were still tasty, but they were missing that signature custardy base. It was a great reminder that even the “pros” make mistakes! The lesson? Don’t skip the cream—it really does make a difference.

Your Questions, Answered: FAQs & Troubleshooting

Q: My dough was really sticky and hard to roll. What did I do wrong?
A: This usually means the dough was a bit too warm or the work surface wasn’t floured enough. Don’t be afraid to use a generous dusting of flour on your counter, rolling pin, and even on top of the dough. If it becomes a sticky mess, just pop the whole thing (dough and all) into the fridge for 15 minutes to firm up.

Q: Can I make these the night before?
A> Absolutely! This is a fantastic make-ahead trick. Assemble the rolls completely through step 4 (pouring the cream over them). Instead of letting them rise, cover the dish tightly with plastic wrap and refrigerate overnight. In the morning, take them out, let them sit on the counter for 30 minutes to take the chill off, then bake as directed. You might need to add 2-5 extra minutes to the bake time.

Q: My frosting is too runny/thick. How can I fix it?
A> Frosting consistency is easy to adjust! If it’s too runny, beat in a little more powdered sugar, a tablespoon at a time. If it’s too thick to spread, add more heavy cream, just a teaspoon at a time, until it reaches your desired consistency. Remember, it will melt a bit on the warm rolls, so erring on the side of slightly thick is okay.

Q: I don’t have heavy cream. What can I use?
A> For the filling pour, half-and-half is the best substitute, though the rolls won’t be quite as rich. For the frosting, you can use milk, but add it very slowly—you’ll need less than you would with cream.

Cookies and Cream Cinnamon Rolls : Soft, Swirled & Oreo-Loaded

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• Author: BeauCollier

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Description

Hey friends, Beau here from Feastical! Let’s be real — is there anything that smells better than cinnamon rolls baking in the oven? That buttery-sweet aroma is pure magic. But today, we’re turning that weekend classic into something next-level fabulous: Cookies and Cream Cinnamon Rolls.

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Ingredients

• 1 lb frozen bread dough, thawed overnight

• ¼ cup unsalted butter, softened

• ½ cup light brown sugar

• 1 tbsp ground cinnamon

• 1 tbsp cocoa powder

• 1 cup crushed Oreos (about 10 cookies)

• ½ cup heavy cream

For the Frosting

• 4 oz cream cheese, softened

• 1½ cups powdered sugar, sifted

• 2 tbsp heavy cream

• ¼ tsp vanilla extract

• 1 cup crushed Oreos, for topping

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Instructions

1️⃣ Prep the Dough

Lightly flour your counter and rolling pin. Roll the thawed bread dough into a rectangle, about 12×9 inches and ¼ inch thick. If it keeps shrinking back, let it rest for 5 minutes so the gluten can relax.
Grease a 9×13-inch baking dish.

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2️⃣ Mix the Filling

In a small bowl, stir together brown sugar, cinnamon, and cocoa powder. Spread the softened butter evenly over the dough, leaving a ½-inch border.
Sprinkle the sugar mixture evenly, then top with 1 cup crushed Oreos. Press down gently so they stick.

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3️⃣ Roll It Up

Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.
Use unflavored dental floss (or a sharp knife) to slice the log into 12 even rolls.

Chef Hack: Mark your dough log first before cutting — it keeps all your rolls the same size!

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4️⃣ The Cream Pour & Rise

Place rolls cut-side up in your baking dish. Pour ½ cup heavy cream evenly over the rolls.
Let them rise in a warm spot for 30–45 minutes, until slightly puffed. (You can skip the rise if short on time — they’ll still be great!)

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5️⃣ Bake to Golden Perfection

Preheat oven to 350°F (175°C).
Bake for 25–30 minutes, until golden brown and the centers are set.
Your kitchen will smell unbelievable.

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6️⃣ Frost While Warm

In a bowl, beat cream cheese until smooth. Add powdered sugar, then heavy cream and vanilla, mixing until silky.
Spread frosting over warm rolls so it melts into every swirl.
Top with the remaining crushed Oreos before it sets.

Notes

Sticky Dough? Chill it for 10–15 minutes before rolling.
Forgot the Cream? Don’t skip it next time — it creates that iconic gooey bottom!
Make-Ahead Magic: Prep the rolls, cover, and refrigerate overnight. Bake in the morning (add 5 minutes).

Nutrition

• Calories: 360 Cal Per Serving
• Sugar: 24g
• Fat: 18g
• Carbohydrates: 44g

Nutritional Info (Because We’re All Friends Here)

Let’s keep it real—these are a treat, through and through. I believe in enjoying indulgent food mindfully and joyfully. This nutritional breakdown is an estimate per roll, to help you plan accordingly.

• Calories: ~360
• Carbohydrates: 44g
• Fat: 18g
• Sugar: 24g
• Protein: 5g

Remember, these numbers can vary based on the specific brands of ingredients you use. The key is to savor every single bite without guilt!

Final Sweet Thoughts

Well, my friends, there you have it—my heart and soul poured into a pan of Cookies and Cream Cinnamon Rolls. This recipe is a celebration of everything I love about food: joy, creativity, and the power of a sweet treat to bring a smile to someone’s face. It’s not about being a perfect chef; it’s about having fun in the kitchen and creating something delicious to share.

I hope you feel inspired to give these a try. Whether you’re making them for a sleepy Saturday morning with your family or to be the hero of your next potluck, they’re guaranteed to be a hit. Don’t forget to snap a picture and tag me @Feastical so I can see your beautiful creations! Now, go forth and bake. Your swirled, Oreo-loaded destiny awaits.

With a full heart and an empty plate,
Beau

Best Smoked Brisket Recipe with Beer Baste and Bold Spice Rub

The Brisket That Will Make You a Backyard Legend

Hey friends, Beau here from Feastical! Let’s have a real chat for a second. Is there anything in the world of barbecue that feels quite as monumental, as downright mythical, as a perfectly smoked brisket? I don’t think so. It’s the holy grail, the summit of the smoking mountain. For a long time, I thought it was a secret club I’d never get into—something only reserved for pitmasters with decades of experience and forearms like Popeye.

Well, I’m here to let you in on a little secret: you can absolutely do this. I’ve poured my heart, soul, and a fair share of (delicious) mistakes into perfecting this recipe. We’re talking about a brisket that’s got a crusty, flavor-bomb bark on the outside that gives way to meat so juicy, so tender, and so profoundly smoky it practically melts on your tongue. This isn’t just food; it’s an experience. It’s the kind of meal that turns a regular Saturday into a full-blown, finger-licking, story-telling event in your own backyard. So, grab your favorite apron, fire up that smoker, and let’s make some magic together. This Ultimate Easy Smoked Brisket with a cheeky Beer Baste and a Bold Spice Rub is about to become your new signature dish.

My First Brisket: A Story of Smoke and Salvation

I’ll never forget my first brisket. It was for my dad’s 50th birthday bash. I was determined to impress, to present this glorious hunk of meat like a culinary knight returning from battle. I read every forum, watched every video, and felt… terrified. What if it was dry? What if it was tough? The pressure was on.

The night before the party, I mixed my rub with the focus of a scientist, massaged it into that beautiful cut of beef like I was giving it a spa treatment, and then I didn’t sleep a wink. I was up at 4 a.m., starting the smoker in the chilly, quiet morning. As the sun came up and that sweet hickory smoke started to curl into the sky, something shifted. The anxiety melted away, replaced by the simple, meditative rhythm of maintaining the temperature and mopping the brisket with that beer baste. The smell alone was a triumph. When I finally sliced into it hours later, revealing that perfect pink smoke ring and hearing the collective “ooh” from my family, I knew. This was more than cooking; it was connection. It was love, served up on a cutting board. And that’s the feeling I want for you.

Gathering Your Brisket Brigade: Ingredients & Insights

Great brisket starts with great ingredients. Don’t just think of this as a shopping list; think of it as gathering your team. Each player has a specific role, and I’ve got some chef-y insights to help you understand why they’re so important.

• 2 briskets (about 15 lbs each), trimmed but with fat cap intact: Yes, two! Brisket shrinks a lot, and leftovers are a gift from the BBQ gods. Look for briskets with a good, firm fat cap (about 1/4 inch thick after trimming). This fat will slowly render, basting the meat from the inside and creating that incredible bark.
• 2 cups light beer (lager or pilsner works great): The base of our baste! We’re not looking for a hoppy, bitter beer here. A light lager adds a subtle malty sweetness and helps caramelize the bark. Chef’s Tip: If you don’t cook with alcohol, you can swap this for more beef stock or even apple juice.
• ½ cup apple cider vinegar: This cuts through the richness of the meat and fat, adding a tangy brightness to the baste. It’s the secret weapon that keeps each bite interesting.
• ½ cup beef stock: This deepens the savory, umami flavor in our baste. Use a good quality stock for the best results.
• 10 tbsp unsalted butter, melted: Butter makes everything better, right? It adds richness and helps the baste ingredients stick to the brisket, creating a gorgeous, glazed finish.

For the Bold Spice Rub:

• 4 tbsp each of garlic powder, onion powder, paprika, chili powder, kosher salt, and coarse black pepper: This is the foundation of your flavor. The coarse pepper and salt create the texture of the bark, while the paprika gives it that classic red BBQ color. Pro Insight: Using smoked paprika instead of sweet will give you an even deeper, smokier flavor profile right from the rub.
• 2 tbsp brown sugar: A little sweetness is the perfect counterpoint to the smoke and spice. It helps with caramelization, leading to a more complex bark.
• Optional twist: Add 2 tsp ground cumin and 1 tsp cayenne: This is where you make it yours! The cumin adds an earthy, warm note, and the cayenne brings a gentle, building heat. Don’t be scared—it adds personality!

The Low-and-Slow Dance: Your Step-by-Step Guide

Alright, team. This is where the magic happens. Get comfortable, put on some good music, and embrace the process. Smoking a brisket is a marathon, not a sprint, and every step has a purpose.

1. Prep the Brisket Like a Pro: First, pat your briskets completely dry with paper towels. A dry surface is crucial for the rub to stick and for that bark to form properly. Now, let’s talk trimming. You want to trim off any really hard, thick chunks of fat, but leave a beautiful, even layer about 1/4 inch thick on the fat cap. This is your built-in basting system! Now, in a large bowl, mix all your dry rub ingredients. Don’t be shy—coat those briskets on all sides, massaging the seasoning into every nook and cranny. Let them sit at room temperature for about 30-45 minutes while your smoker heats up. This helps the meat cook more evenly.
2. Preheat Your Smoker for Success: Fire up your smoker and get it to a steady, steady 225°F (107°C). Consistency is key here! For wood, I’m a huge fan of hickory or oak for brisket—they provide a strong, classic smoke flavor that can stand up to the beef. Mesquite is also great but can be a bit more intense, so use it if you’re a smoke lover. Soak a few wood chunks in water for 30 minutes before adding them to your coals or chip tray for a longer, slower smoke.
3. Smoke Low & Slow with Love: Place your briskets directly on the grill grates, fat-side up. Why fat-side up? As that fat slowly renders, it will drip down through the meat, naturally basting it and keeping it incredibly moist. Now, mix all your baste ingredients in a spray bottle or a bowl with a silicone basting brush. Every 60-90 minutes, open that smoker and give the brisket a generous spritz or mop with the beer baste. Chef’s Hack: Try to combine your basting with when you need to add more wood or fuel to minimize heat loss. This process builds layers of flavor and keeps the surface from drying out.
4. The Texas Crutch: Wrap & Finish Strong: Around the 5-6 hour mark, start paying close attention. When the brisket has a deep, dark, firm bark and the internal temperature hits around 165°F (74°C), it’s time for the “Texas Crutch.” Carefully wrap each brisket tightly in butcher paper (my preference, as it lets the brisket breathe a bit) or heavy-duty aluminum foil. Wrapping speeds up the cooking process through the “stall” (when the meat’s temp plateaus) and traps steam, which braises the meat to ultimate tenderness. Return it to the smoker and keep going until the internal temperature probes like butter and reaches about 203°F (95°C).
5. The Most Important Step: Rest & Slice: You are so close! But do NOT skip this part. Once the brisket hits temp, take it off the smoker and let it rest, still wrapped, for at least one hour. I like to place mine in a dry cooler lined with towels to keep it warm. This allows the frantic muscle fibers to relax and reabsorb all those incredible juices. If you slice it right away, all that liquid will just run out onto the cutting board. Patience is rewarded with juiciness! When you’re ready, unwrap, find the direction of the grain (the lines of muscle fiber), and slice against the grain with a sharp knife. This ensures every bite is tender.

Feasting Time: How to Serve Your Masterpiece

You’ve done the hard work, now let’s celebrate! Presentation is part of the fun. I love serving brisket family-style on a large wooden cutting board. Pile those beautiful, glistening slices high and let people dig in. Of course, you need the perfect supporting cast. Classic BBQ sides are non-negotiable: creamy, tangy coleslaw, baked beans with bits of burnt ends mixed in, and my famous ultra-cheesy smoked mac and cheese. For a lighter touch, a simple vinegary potato salad or a crisp cucumber salad cuts through the richness beautifully. And don’t forget the sauce! I always offer a side of my favorite BBQ sauce, but the true test of a great brisket is that it doesn’t need any. It stands proudly on its own.

Make It Your Own: Delicious Brisket Variations

Once you’ve mastered the classic, the world is your smoked oyster! Here are a few of my favorite ways to mix things up:

• Texas Hill Country Style: Keep it pure and simple. Skip the baste and the sugar in the rub. Just use a heavy coating of equal parts kosher salt and coarse black pepper. It’s a bold, peppery, meat-lover’s dream.
• Korean BBQ Twist: For the rub, swap the chili powder and paprika for gochugaru (Korean chili flakes). For the baste, replace the beer and vinegar with a mix of 1 cup pear juice, 1/2 cup soy sauce, and 2 tbsp of grated fresh ginger. The result is sweet, spicy, and deeply savory.
• Espresso & Ancho Chili Rub: Add 2 tbsp of finely ground espresso beans and 2 tbsp of ancho chili powder to your base rub. The coffee adds an incredible depth and richness that pairs magically with the smoke and the slight heat from the ancho.
• For a Smaller Crowd: No problem! Just get a single, smaller brisket flat. The cooking principles are the same, though it will likely cook a bit faster, so keep a closer eye on the internal temperature.

Beau’s Backyard Notes

This recipe has been a living, breathing thing in my kitchen for years. It started as a rigid, by-the-book formula, but over time, it’s evolved into this flexible, forgiving friend. I’ve learned that the “perfect” brisket isn’t always about hitting 203°F on the dot; it’s about the probe test—when your thermometer slides into the meat with the resistance of room-temperature butter, you’re golden. I once had a smoker temperature spike on me, and I panicked. But you know what? The brisket was still fantastic. These things are more resilient than we think. So relax, trust your instincts, and enjoy the day. Some of the best conversations happen while you’re waiting for that temp to climb.

Your Brisket Questions, Answered!

I get a lot of questions about brisket, so let’s tackle the big ones head-on.

• Q: My brisket is tough! What went wrong?

  A: A tough brisket almost always means it’s undercooked. Brisket has a lot of connective tissue that needs time and low heat to break down into gelatin. If it’s tough, it likely didn’t get to that high internal temp (around 203°F) or didn’t rest long enough. Don’t pull it off the heat just because a timer goes off—let the temperature and the feel of the probe be your guide.

• Q: Butcher paper or foil for the wrap?

  A: This is a great debate! Foil (the “Texas Crutch”) traps more steam, so it braises the meat and gets you through the stall faster, resulting in a more pot-roast-like texture that’s fall-apart tender. Butcher paper is more breathable, so it protects the brisket without steaming it, preserving a slightly firmer bark. I prefer butcher paper, but you can’t go wrong with either!

• Q: Can I make this in the oven?

  A: You can, but it will be “brisket” and not “smoked brisket.” Follow all the prep steps, then place it in a 225°F oven on a wire rack set inside a baking sheet. You’ll miss the smoky flavor, but you’ll still get a delicious, tender result. A teaspoon of liquid smoke in the baste can help bridge the gap.

• Q: How do I store and reheat leftovers?

  A: Leftovers? Lucky you! Store sliced brisket in an airtight container in the fridge for up to 4 days. To reheat, never use the microwave—it will turn it to rubber. Gently warm slices in a steamer basket over simmering water, or place them in a baking dish with a splash of beef broth, cover with foil, and warm in a 300°F oven until heated through.

Ultimate Easy Smoked Brisket with Beer Baste & Bold Spice Rub

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• Author: BeauCollier

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Meet the brisket that will make you a backyard legend. This Smoked Brisket with Beer Baste and Bold Spice Rub isn’t just a recipe—it’s an experience. Low and slow, kissed by hickory smoke, and basted with a buttery beer blend, this brisket transforms into juicy, tender perfection wrapped in a dark, flavor-packed bark. Whether you’re smoking for a crowd or just for the love of barbecue, this dish brings that true pitmaster energy home. Fire up the smoker, grab a cold drink, and get ready for the kind of meal people talk about for years.

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Ingredients

Scale 1x2x3x

For the Brisket & Baste:

• 1 whole brisket (12–15 lbs), trimmed, fat cap intact

• 2 cups light beer (lager or pilsner)

• ½ cup apple cider vinegar

• ½ cup beef stock

• 10 tbsp melted unsalted butter

Bold Spice Rub:

• 4 tbsp each: garlic powder, onion powder, paprika, chili powder, kosher salt, black pepper

• 2 tbsp brown sugar

• (Optional) 2 tsp ground cumin & 1 tsp cayenne for extra depth and heat

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Instructions

• Prep the Brisket: Pat dry and trim excess fat, leaving about ¼-inch on the cap. Rub generously with the spice mix on all sides. Let rest at room temp for 30–45 minutes.

• Preheat Smoker: Heat to 225°F (107°C). Use hickory or oak for classic flavor.

• Smoke It Low & Slow: Place brisket fat-side up on the grates. Mix beer, vinegar, stock, and butter for the baste. Mop or spritz the brisket every 60–90 minutes.

• Wrap & Continue Cooking: At 165°F (74°C) internal temp and when the bark looks dark and set, wrap in butcher paper or foil. Return to smoker until it reaches 203°F (95°C) and feels like butter when probed.

• Rest & Slice: Let the wrapped brisket rest for at least 1 hour in a cooler or warm spot. Slice against the grain for melt-in-your-mouth tenderness.

Notes

• Don’t rush the rest—it’s the secret to juicy slices.

• For a bolder bark, use smoked paprika and coarse black pepper.

• Want a twist? Try a Korean BBQ baste with pear juice and soy sauce or an espresso-ancho rub for rich, smoky complexity.

Nutrition

• Calories: 450Cal Per Serving
• Fat: 30g
• Carbohydrates: 4g
• Protein: 40g

Nutritional Information (Per Serving – Approx.)

Let’s keep it real, friends. Brisket is a celebratory feast, not a daily diet food, and that’s perfectly okay! Here’s a rough breakdown per 6-ounce serving of lean meat (because we’re trimming that fat cap, remember!). This is an approximation, as the exact values can vary based on the specific cut and trimming.

• Calories: 450
• Protein: 40g (A fantastic source of high-quality protein!)
• Fat: 30g
• Carbohydrates: 4g (Mostly from the rub and baste)
• Sugar: 1g
• Fiber: 0g

The key, as with all good things, is balance and enjoyment. Pair it with those healthy veggie sides and savor every single, glorious bite.

Your Next Culinary Adventure Awaits

And there you have it! Your comprehensive guide to a smoked brisket that’s bound to impress. Remember, the goal isn’t perfection; it’s the joy of the process and the incredible people you get to share it with. This brisket is more than just a recipe—it’s a project, a lesson in patience, and a guaranteed way to create lasting memories around the table.

I am so incredibly proud of you for taking on this challenge. Now, I’d love to hear from you! Did you try the beer baste? Did you add the cayenne for that extra punch? Tag @Feastical on Instagram with your brisket masterpieces and stories. Until next time, keep those fires burning and your spatulas close.

Happy Smoking,

es a bold homemade spice rub and an incredible beer-based basting sauce that locks in moisture and

Crispy Oven-Fried Parmesan Chicken Wings with Garlic Butter

Forget the Grease, Not the Flavor: Your New Favorite Wing Night is Here

Hey friends, Beau here from Feastical! Let’s get real for a second. Is there anything more universally loved than a perfectly crispy, flavor-packed chicken wing? They’re the star of the game day spread, the hero of a casual Friday night, and the ultimate shareable comfort food. But let’s be honest—the whole deep-frying situation? The vat of bubbling oil, the lingering smell in your kitchen for days, the greasy splatter on your favorite apron… it can be a whole production.

What if I told you that you could achieve that satisfying, shatteringly crisp exterior and juicy, tender interior without ever turning on your deep fryer? Sounds like a kitchen dream, right? Well, pull up a chair, because I’m about to share one of my all-time most-requested recipes: Crispy Oven-Fried Parmesan Chicken Wings.

This recipe is my golden ticket to easy, crowd-pleasing perfection. We’re tossing wings in a magical, savory blend of grated Parmesan and seasoned breadcrumbs, then baking them until they’re gorgeously golden. A final drizzle of garlicky, melted butter sends them straight over the top. They’re so good, so undeniably crunchy, and so much simpler than you think. I’ve made these for everyone from my toddler nephew to my most discerning food-snob friends, and the result is always the same: a quiet table, because everyone is too busy eating to talk. So, let’s preheat that oven and make some magic happen!

A Wing and a Prayer: My First Big Game Day

This recipe takes me right back to my first “big” hosting gig. It was years ago, and my college buddies were coming over to watch the championship game. I was determined to impress. I decided on classic buffalo wings, but my tiny apartment kitchen had one major flaw: no ventilation and a smoke detector more sensitive than a food critic. The deep-frying attempt was a disaster. Smoke billowed, the alarm screamed, and my wings were somehow both burnt and greasy. It was a total kitchen fail.

Desperate, I scoured my fridge and pantry. I had wings, Parmesan, breadcrumbs, and a whole lot of hope. I threw it all together, crossed my fingers, and tossed them in the oven. What emerged was a miracle—crispy, golden, and incredibly delicious. My friends devoured them, declaring them the best wings they’d ever had. That night, a Feastical staple was born from a near-catastrophe. It taught me that the best recipes often come from a little improvisation and a whole lot of heart.

Gathering Your Flavor Arsenal

This is where the magic starts! The beauty of this ingredient list is its simplicity. You probably have most of this in your pantry right now. Here’s everything you’ll need to feed a hungry crowd:

• Cooking Spray: Our trusty non-stick sidekick. A quick spritz ensures our crispy crust doesn’t become one with the baking sheet. If you don’t have spray, a light brush of oil works just as well.
• 2 cups Grated Parmesan Cheese: This is the star of the show, folks! It creates that incredible, savory, umami-rich crust. I often use the pre-grated stuff for convenience, but if you have a block of Parmigiano-Reggiano and a microplane, freshly grated will take the flavor to a whole new level.
• 2 cups Seasoned Bread Crumbs: They’re our crunch foundation. The “seasoned” part already has herbs and salt, which is why we go easy on the extra salt later. For a gluten-free swap, your favorite GF panko or breadcrumbs work beautifully here.
• ¼ tsp Garlic Powder & ¼ tsp Onion Powder: These pantry powerhouses deliver a consistent, mellow background flavor that permeates the entire crust. No chopping required!
• ¼ tsp Ground Black Pepper & a Pinch of Salt: The essential flavor enhancers. We use a pinch of salt because the Parmesan and seasoned breadcrumbs already bring some to the party. Always taste and adjust to your liking!
• 10 pounds Chicken Wings: The main event! Look for packages that are already “party-ready” with the tips removed and the drums and flats separated. This saves you a crucial prep step. Patting them very dry with paper towels is my #1 chef hack for the crispiest skin possible.
• 1 cup Melted Butter (Unsalted): This acts as our glue, helping the coating stick, and it adds that irresistible, rich flavor. Using unsalted lets us control the salt level perfectly. For a dairy-free version, olive oil or even a neutral avocado oil are fantastic substitutes.

Let’s Get Cooking: The Path to Crispy Perfection

Ready to transform these simple ingredients into something spectacular? Follow these steps, and you’ll be a wing wizard in no time. I’ve packed each one with my favorite chef hacks to ensure your success.

1. Prep the Oven & Coating Station: First things first, preheat your oven to 375°F (190°C). This is a slightly lower temp than some recipes use, but it’s our secret weapon—it allows the chicken to cook through without burning our Parmesan crust. Line two large baking sheets with foil (for easy cleanup!) or parchment paper, and give them a generous coat of cooking spray. Trust me, you’ll thank me later.
2. Mix the Magic Coating: Grab a large, shallow bowl. This is where we build our flavor crust. Dump in the grated Parmesan, seasoned breadcrumbs, garlic powder, onion powder, black pepper, and that pinch of salt. Use a fork or your fingers to mix it all together until it’s one uniform, fragrant party. Give it a little taste—smell that? That’s the sound of your future self cheering.
3. The Coating Dance (This is the Fun Part!): Now, set up your assembly line: your bowl of dry wings, the bowl of melted butter, the bowl of Parmesan coating, and your prepared baking sheets. Working with one wing at a time, give it a full, luxurious dip in the melted butter. Let the excess drip off for a second—this prevents a soggy bottom. Then, plop it right into the breadcrumb mixture and roll it around, pressing gently to make sure every nook and cranny gets covered in that glorious, cheesy crunch. Place it on the baking sheet, and make sure they’re not touching! We need good air circulation for maximum crispiness.
4. Bake to Golden Glory: Slide those trays into your preheated oven and let the magic happen. We’re going to bake them for 30-35 minutes total. Now, here’s the most important tip: flip them halfway through! Set a timer for 15-17 minutes, pull the sheets out, and use tongs to carefully flip each wing. This ensures even browning and crispness on both sides. You’ll know they’re done when they’re a deep, golden brown, the crust looks super crispy, and the internal temperature reads 165°F (74°C) on a meat thermometer.

Plating Up Your Masterpiece

You’ve done it! You’ve pulled a sheet pan of golden, crispy, aromatic wings out of the oven. The smell is incredible. Now, how do we serve these beauties?

I’m a big believer in the “family-style pile” on a big wooden board or a large platter. Scatter them generously, maybe with a few extra sprinkles of fresh parsley or a little lemon zest for a pop of color and freshness. The classic move is to serve them with a trio of dipping sauces: cool and creamy ranch, tangy blue cheese, and a bold buffalo sauce for those who like a kick. But don’t stop there! Honey mustard, barbecue sauce, or even a sriracha-mayo are all fantastic companions.

What to serve them with? You can’t go wrong with the classics: crisp celery sticks, carrot sticks, and a big, cold beverage. For a full-on feast, pair them with my Creamy Loaded Potato Salad or a simple, refreshing Veggie Slaw to balance out the richness. Remember, the goal is a relaxed, hands-on meal where everyone can dig in and enjoy.

Make It Your Own: Delicious Twists & Swaps

One of the best things about this recipe is its versatility. It’s a perfect canvas for your own culinary creativity. Here are a few of my favorite ways to mix it up:

• Spicy Kick: Add ½ teaspoon of smoked paprika or cayenne pepper (or both!) directly into the breadcrumb mixture. The smokiness from the paprika is absolutely divine.
• Herbaceous Bliss: Stir one tablespoon of dried Italian herbs (think oregano, basil, thyme) into the coating. It gives the wings a real “Italian restaurant” vibe that’s just irresistible.
• Lemon Pepper Zing: Add the zest of one lemon and an extra ½ teaspoon of black pepper to the dry coating. After they bake, squeeze a little fresh lemon juice over the top for a bright, zesty finish.
• Everything Bagel Twist: Swap out half of the breadcrumbs for Everything Bagel Seasoning. You get that incredible garlic, onion, and sesame flavor in every single bite.
• Keto/Low-Carb Friendly: It’s super easy! Just replace the breadcrumbs with 2 cups of crushed pork rinds or almond flour. You’ll still get a fantastic, crispy coating that fits your dietary needs.

Beau’s Kitchen Confidential

Over the years, this recipe has become a true Feastical workhorse, and it’s evolved in fun ways. I’ve learned that the single biggest factor for ultimate crispiness is making sure those wings are BONE DRY before they hit the butter. I even sometimes let them sit uncovered on a rack in the fridge for an hour before cooking—it’s a game-changer!

And a funny story: I once accidentally used cinnamon instead of paprika in a sleepy Sunday morning prep session. Let’s just say, Parmesan Cinnamon wings are… an acquired taste I have not yet acquired. It was a hilarious reminder to always, always label my spice jars! The recipe is forgiving, but maybe not that forgiving.

Your Wing Questions, Answered!

I’ve made these wings a million times, and I’ve heard all your questions. Here are the answers to the most common ones:

Q: My coating isn’t sticking to the wings! What did I do wrong?
A: The most common culprit is not letting the excess butter drip off before rolling the wing in the coating. You want a thin, even layer of butter to act as glue, not a thick, pooling layer that makes the coating slide off. Also, pressing the coating on gently but firmly helps it adhere.

Q: Can I make these ahead of time?
A: You can do the prep ahead! Assemble the wings up to the point of baking, arrange them on the baking sheet, cover them tightly with plastic wrap, and refrigerate for up to 4 hours. Then, just pop them straight into the preheated oven. You might need to add 2-3 extra minutes to the bake time since they’ll be going in cold.

Q: Why are my wings not getting crispy?
A: The #1 reason is overcrowding the pan. If the wings are too close together, they steam instead of bake. Use two sheets and give them space! Also, ensure your oven is fully preheated and you’re using the middle rack. Flipping them halfway is non-negotiable for even crisping.

Q: What’s the best way to reheat leftovers?
A: Do NOT use the microwave—it will turn your crispy crust soggy. To reheat, use an air fryer at 375°F for 3-4 minutes, or your oven at 375°F for about 8-10 minutes. They’ll come back to life beautifully.

Crispy Oven-Fried Parmesan Chicken Wings : No Deep Fryer Needed

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• Author: BeauCollier

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Skip the fryer and still get that irresistible crunch! These Crispy Oven-Fried Parmesan Chicken Wings bring golden, cheesy perfection with zero grease. Coated in a savory Parmesan-breadcrumb crust and finished with melted garlic butter, they’re everything you crave from a pub-style wing—right from your oven. Perfect for game day, parties, or lazy Friday nights, this recipe turns simple ingredients into pure crowd-pleasing magic. Ready to make your kitchen smell amazing? Let’s wing it!

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Ingredients

Scale 1x2x3x

• 10 lbs chicken wings, patted dry

• 2 cups grated Parmesan cheese

• 2 cups seasoned breadcrumbs (or gluten-free alternative)

• ¼ tsp garlic powder

• ¼ tsp onion powder

• ¼ tsp ground black pepper

• Pinch of salt

• 1 cup melted unsalted butter (or olive oil substitute)

• Cooking spray

Optional Twists:
Add ½ tsp cayenne for heat, 1 tbsp Italian herbs for a Mediterranean kick, or lemon zest for a bright twist.

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Instructions

• Prep: Preheat oven to 375°F (190°C). Line two baking sheets with foil or parchment and coat with cooking spray.

• Mix Coating: In a shallow bowl, combine Parmesan, breadcrumbs, garlic powder, onion powder, pepper, and salt.

• Coat Wings: Dip each wing in melted butter, let excess drip off, then roll in the Parmesan mix. Arrange wings on baking sheets without touching.

• Bake: Bake 30–35 minutes, flipping halfway, until golden and crisp. Internal temp should reach 165°F (74°C).

• Finish: Drizzle with extra melted garlic butter and garnish with parsley or lemon zest. Serve with ranch, blue cheese, or spicy buffalo sauce.

Notes

For next-level crispiness, let wings rest uncovered in the fridge for an hour before baking—this simple step ensures a flawless crunch every time.

Nutrition

• Calories: 180Cal Per Serving
• Sugar: 0g
• Fat: 12g
• Carbohydrates: 4g
• Protein: 13g

Nourishing Your Appetite (The Fun Way!)

Now, I’m not a nutritionist, but I am a big believer in enjoying real, satisfying food. These wings are a fantastic alternative to deep-fried versions because baking them significantly reduces the overall grease and fat content. You’re still getting a great hit of protein from the chicken to keep you full and satisfied.

Here’s a rough nutritional breakdown per wing (approximate, as ingredients can vary):

• Calories: 180
• Protein: 13g
• Fat: 12g
• Carbohydrates: 4g
• Sugar: 0g
• Fiber: 0.5g

Remember, this is celebratory food, meant to be shared and enjoyed with gusto! It’s all about balance.

Your New Go-To Recipe Awaits

And there you have it, my friends! Your complete guide to making the most delicious, crispy, oven-fried Parmesan chicken wings you’ve ever tasted. This recipe is proof that you don’t need fancy equipment or complicated techniques to create truly memorable food that brings people together.

It’s a recipe built for laughter, for game-day highs and lows, for casual weeknight dinners, and for creating your own kitchen stories. I hope this recipe finds a happy home in your kitchen and becomes a trusted favorite, just like it is in mine.

I’d love to hear how your wings turn out! Tag me on social @Feastical with your creations, and don’t forget to pin this recipe to your board so you can find it every time a wing craving strikes. Now, go forth and get crispy!

With love and a full plate,

Beau