There’s just something about homemade bagels… but these? They’re next level. Soft, chewy sourdough bagels loaded with garlic, herbs, and finished with melty mozzarella on top. They smell incredible while baking and taste even better fresh out of the oven. These have quickly become a staple in our home, perfect toasted with butter, used for sandwiches, or just eaten warm as-is. Pinterest Facebook Instagram Why You’ll Love This Recipe Full of flavor – The garlic and herbs are mixed right into the dough, so every bite is packed with flavour. Perfect texture – Soft on the inside, chewy on the outside, just how a good bagel should be. That cheesy top – The melty, golden mozzarella takes these to another level. Make-ahead friendly – The overnight ferment fits easily into your routine and actually makes the dough easier to work with. Freezer friendly – Make a full batch and have homemade bagels ready anytime. Better than store-bought – Once you taste these fresh, it’s hard to go back. Versatile – Perfect for breakfast sandwiches, toasted with butter, or served alongside soups and meals. Amazon Affiliate Disclaimer: Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Garlic Herb & Cheese Sourdough Bagels Ingredients You’ll Need 350g active sourdough starter 540g warm water 18g salt 50g honey or sugar 900–970g all-purpose flour 1 tbsp garlic powder 1 ½ tbsp Italian seasoning Shredded mozzarella cheese (for topping) Instructions In a large bowl, combine sourdough starter, water, honey (or sugar), and salt. Add 900g of flour. Mix until combined, then add more flour as needed (up to 970g total). You’re looking for a soft dough that isn’t sticky. Add in the garlic and herbs and knead by hand or in a mixer for 6–7 minutes, until smooth. Place dough in a lightly greased bowl. Let rise at room temperature for 2–4 hours. Cover and transfer to the fridge overnight, or up to 24 hours. Remove from the fridge and let the dough come back to room temperature. Divide into 12 pieces and weigh them for even bagels (about 150–170g each). Shape into balls, cover, and let rest for 30 minutes. Poke a hole in the center of each and gently stretch into a bagel shape. Place each one on a small piece of parchment. Cover and let rise for 30 minutes to 1 hour, or until puffy. Bring a pot of water to a boil and add a spoonful of baking soda along with a bit of honey or molasses. Boil each bagel for about 30 seconds per side, then transfer back onto parchment. Sprinkle generously with shredded mozzarella cheese. Bake at 425°F for 15–18 minutes, until golden and the cheese is bubbly. If you’ve never made bagels before, don’t overthink the shaping. They don’t need to be perfect, rustic is part of the charm. The more you make them, the easier and quicker it gets. Storage Once completely cooled, store bagels in an airtight container or bag at room temperature for up to 3-4 days. For longer storage, keep them in the fridge for up to 7 days, though they’re best enjoyed fresh or toasted. To freeze, slice bagels in half and place in a freezer-safe bag or container. Freeze for up to 2–3 months. When ready to use, toast straight from frozen or let thaw at room temperature. The Recipe: Did you try making these Garlic Herb & Cheese Sourdough Bagels? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Once you make homemade ranch seasoning, you may never go back to the packet again. It’s quick to whip up and endlessly versatile, you’ll want to sprinkle it on everything. Pinterest Facebook Instagram A mason jar filled with layered spices sits on a rustic brick ledge, showcasing a vibrant blend of culinary ingredients ready for use. Why Make Your Own Ranch Seasoning? Sure, you can buy pre made spice blends, but here is why you should be making your own: Saves money in the long run Avoids unnecessary additives Lets you tweak the flavor to suit your family Tastes way better than store-bought Sprinkle It On: Roasted potatoes or fries Popcorn Chicken tenders Baked veggies Pasta salad or potato salad Air-fried anything! I like to keep a jar of this on hand at all times. Print a cute label, jot down mixing instructions, and keep it in your spice drawer or pantry. It makes a great DIY gift, too! Homemade Ranch Seasoning Mix Ingredients: 1 cup milk powder (whole or nonfat dry milk) 2 tbsp dried parsley 2 tbsp dried dill 4 tsp onion powder 4 tsp garlic powder 2 tsp black pepper 2 tsp dried chives 1 tsp salt Step-by-Step Instructions: In a large bowl, mix all ingredients thoroughly until evenly combined. Transfer to an airtight jar or container. Shake before each use to redistribute spices. How to Use Ranch Seasoning Mix Ranch dip 1/2 cup sour cream, or Greek yogurt 1/2 cup mayonnaise 1-2 tablespoons seasoning mix. Option 1: Printable Labels Download and print these gift tags on card stock, attach to your jars with festive ribbon! Option 2: Editable Tags (Canva Template) A fully editable Canva template so you can change ingredient's, colors, or text before printing. How to use: Click the Canva template link. Make a copy of the design in your own Canva account. Edit the text, colors, or layout as you like. Download as PDF for printing. Print on card stock for the best tags. Tip: Check your printer settings and alignment if using a different Avery sheet. Printable Labels Option 1: PDF for Avery labels How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Load your Avery 22830 label sheet into the printer. Print at "actual size" Let ink dry a few seconds, then peel and apply. Pro Tip: Print a test page on plain paper first to check alignment. Download Printable Labels (PDF) Option 2: Editable Labels (Canva Template) A fully editable Canva template so you can change scents, colors, or text before printing. How to use: Click the Canva template link. Make a copy of the design in your own Canva account. Edit the text, colors, or layout as you like. Download as PDF for printing. Open the Avery design and print website, select Avery 22830 or your preferred sheet. Print at "actual size" Tip: Check your printer settings and alignment if using a different Avery sheet. The Recipe: Did you try making this Homemade Ranch Seasoning Mix? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s just something about having a jar of homemade granola on the counter. It makes mornings feel a little slower, snacks a little more intentional, and honestly, it just tastes better. This chocolate peanut butter version is one of those recipes that feels a bit indulgent, but is made with simple, real ingredients you can feel good about. No complicated steps, no extra dishes, just one bowl and a handful of pantry staples. Pinterest Facebook Instagram Why You’ll Love This Recipe If you’ve ever flipped over a bag of store bought granola and wondered what half the ingredients are, this is for you. Made with pantry staples Naturally sweetened One bowl = less mess Easy to customize Perfect balance of chocolate + peanut butter And the best part? You can tweak it based on what you have on hand without ruining the recipe. Amazon Affiliate Disclaimer: Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Chocolate Peanut Butter Granola Ingredients You’ll Need 2 cups rolled oats 1 cup nuts (pecans, walnuts, almonds, or a mix) 1/4 cup cocoa powder 1/4 cup melted coconut oil or butter 1/3 cup honey or maple syrup 1/3 cup peanut butter 1 tsp vanilla extract Instructions Preheat your oven to 325°F (160°C) and line a baking sheet. In a large bowl, add all ingredients. Stir until everything is evenly coated—take your time here so there are no dry spots. Spread the mixture onto your baking sheet and press it down slightly. Bake for 20–25 minutes. Stir halfway through for a looser texture, or leave it untouched for chunkier clusters. Let it cool completely before breaking it apart (this is where the magic crunch happens). A Simple Homemade Staple Recipes like this are why I love making things from scratch. It doesn’t have to be complicated to be good. A few real ingredients, one bowl, and a little time in the oven—and you’ve got something that feels special. And once you start making your own granola, it’s hard to go back. How to Store Store your granola in an airtight container at room temperature for up to a week. If it lasts longer than that, you have more self-control than I do. How We Use It This granola rarely makes it to a bowl in our house—it’s usually grabbed by the handful. But when we do slow down a bit, here are a few favorite ways to enjoy it: Sprinkled over yogurt with fresh berries Served with milk for a quick breakfast Packed into jars for easy snacks on the go The Recipe: Did you try making this Chocolate Peanut Butter Granola? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s just something about homemade ice cream that feels like summer in a bowl. Simple ingredients, slow steps, and that rich, creamy texture you just can’t get from a carton. This is my go-to vanilla ice cream base, made from scratch with egg yolks for that old-fashioned, custard-style richness. It’s simple, reliable, and works whether you have a machine, a Ninja Creami, or nothing but a freezer and a little patience. Pinterest Facebook Instagram Why You’ll Love This Recipe Rich, creamy, old-fashioned flavor Made with simple, real ingredients Works with any method (machine, no-churn, or Ninja Creami) Easy to customize with your favorite flavors So much better than store-bought Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Homemade Vanilla Ice Cream Ingredients You’ll Need 2 cups heavy cream 1 cup milk 3/4 cup sugar (divided) 4 egg yolks 1 tbsp vanilla Pinch of salt Instructions Start by warming the cream, milk, and half the sugar in a saucepan over medium heat. You’re looking for it to be hot and steaming, but not boiling. While that heats, whisk the egg yolks with the remaining sugar until smooth and slightly pale. This step helps create that rich, silky texture. Next, slowly pour the warm cream into the yolks while whisking constantly. This is called tempering, and it keeps the eggs from scrambling, so go slow! Pour everything back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat, stir in the vanilla and a pinch of salt, then transfer to the fridge to chill completely. A few hours works, but overnight gives the best texture. Option 1: Ice Cream Maker Pour your chilled base into the machine and churn for about 20–25 minutes. It’ll look like soft serve at this stage, but not quite firm yet. Transfer to a container and freeze for a few hours to set. Option 2: No-Churn Method No machine? No problem. Pour the base into a freezer-safe dish and place it in the freezer. After about an hour, give it a really good stir or whisk. Keep repeating every 30–45 minutes for a couple of hours to break up ice crystals. It takes a little more effort, but the end result is still creamy and worth it. Option 3: Ninja Creami Pour the chilled base into your Creami pint (don’t go past the max fill line), then freeze it flat for 12–24 hours until completely solid. Spin on the Ice Cream setting. If it comes out crumbly, add a splash of milk (1–2 tbsp) and use the Re-spin function until it turns smooth and creamy. Notes Real vanilla makes a difference here—use the good stuff if you can Don’t skip chilling the base, it’s what gives you that creamy texture This is the perfect base for adding berries, chocolate, or even homemade caramel For convenience, I’ve linked the products I used below. Some of these links may be affiliate links, which means I may earn a small commission at no extra cost to you. I only share things I actually use and love. The Recipe: Did you try making this Homemade Vanilla Ice Cream? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

This homemade caramel sauce is rich, buttery, and perfectly sweet with a hint of salt and vanilla. It comes together in just a few minutes and turns simple desserts into something special, ice cream, brownies, apple slices, coffee… honestly, it goes on everything. Pinterest Facebook Instagram Why You’ll Love This Recipe Comes together in just minutes Uses simple pantry ingredients Rich, buttery caramel flavor Perfect for drizzling on almost anything Stores well in the fridge for later use Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Homemade Caramel Sauce Ingredients You’ll Need 1 cup granulated sugar 6 tbsp butter (salted or unsalted) 1/2 cup heavy cream 1/4 tsp salt 1 tsp vanilla extract Instructions Start by adding the sugar to a medium saucepan over medium heat. Stir constantly as it begins to melt. It will clump at first, that’s completely normal. Keep stirring and it will eventually melt into a smooth golden liquid. Once fully melted and turning an amber color, carefully whisk in the butter. It will bubble up quite a bit, so keep stirring until it’s fully combined. Slowly pour in the heavy cream while whisking. It will bubble again, so go slow and keep whisking until the sauce is smooth. Remove from heat and stir in the salt and vanilla. Let it sit for 10–15 minutes to cool and thicken before using. Notes Watch the sugar closely once it starts browning, it can go from perfect to burnt quickly Use a heavy-bottomed pan for best results Be careful when adding cream and butter, the mixture will bubble up Sauce will thicken as it cools Store in a jar in the fridge for up to 2 weeks Warm slightly before serving if it becomes too thick The Recipe: Did you try making this Homemade Caramel Sauce? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

If there’s one thing I love keeping stocked in my pantry, it’s homemade versions of the little packets we all grew up using. This homemade onion soup mix is one of those simple swaps that saves money, skips the extra additives, and tastes just as good, if not better than the store-bought version. It comes together in just a few minutes using ingredients you probably already have on hand, and once you make it once, you’ll never go back to buying those little envelopes again. Whether you’re mixing up a quick dip, seasoning a roast, or adding flavor to soups and casseroles, this is one of those “from scratch” staples that just makes life easier. Pinterest Facebook Instagram Why You’ll Love This Recipe Made with simple pantry ingredients No preservatives or unnecessary additives Budget-friendly Quick to mix together Versatile for dips, meats, and more Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Homemade Onion Soup Mix Ingredients You’ll Need 1/2 cup onion flakes 2 tbsp beef bouillon 1 tsp onion powder 1/2 tsp garlic powder 1/2 tsp pepper 1/2 tsp paprika 1/4 tsp celery seed Instructions In a small bowl, combine all ingredients and mix well until evenly blended. Store your onion soup mix in an airtight container or small jar in your pantry. How to Use Use about 3 tablespoons  of this mix in place of one store-bought onion soup packet. Some of our favorite ways to use it: Stir into sour cream for a quick chip dip Season roasts or slow cooker meals Add to soups, stews, or casseroles Mix into ground beef for extra flavor Notes This recipe makes roughly 3–4 packets worth , depending on how full you make each serving. If you prefer a lower sodium version, you can reduce the beef bouillon slightly. Storage: Store in a sealed container in a cool, dry place for up to 6 months . A Simple From Scratch Swap This is one of those small changes that adds up, less waste, fewer processed ingredients, and a pantry stocked with things you actually feel good about using. Once you start making your own mixes like this, it’s hard to go back. It’s simple, practical, and just fits into that slower, more intentional way of cooking at home. Printable Labels Option 1: PDF for Avery labels How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Load your Avery 22830  label sheet into the printer. Print at "actual size" Let ink dry a few seconds, then peel and apply. Pro Tip:  Print a test page on plain paper first to check alignment. Option 2: Editable Labels (Canva Template) A fully editable Canva template so you can change scents, colors, or text before printing. How to use: Click the Canva template link. Make a copy of the design in your own Canva account. Edit the text, colors, or layout as you like. Download as PDF for printing . Open the Avery design and print website, select Avery 22830 or your preferred sheet. Print at "actual size" Tip:  Check your printer settings and alignment if using a different Avery sheet. The Recipe: Did you try making this Homemade Onion Soup Mix ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

This homemade strawberry syrup is simple, quick, and made with just a few basic ingredients you probably already have on hand. It’s lightly sweet, full of real strawberry flavor, and perfect for stirring into a cold glass of milk or drizzling over ice cream! Once you try it from scratch, you won’t want to go back to store-bought syrup. Pinterest Facebook Instagram How to Use It This syrup is best for making homemade strawberry milk, just stir 1–3 tablespoons into a glass of cold milk and mix well. But it doesn’t stop there. It’s also delicious drizzled over pancakes, waffles, yogurt bowls, oatmeal, or even vanilla ice cream. Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Homemade Strawberry Syrup for Milk Ingredients You’ll Need 2 cups sliced strawberries (fresh or frozen) 2 cups water 1 cup sugar or honey Instructions Add the strawberries, water, and sugar to a medium saucepan. Bring to a gentle boil over medium heat, stirring occasionally. Reduce the heat and let it simmer for 10–15 minutes, until the strawberries are soft and the liquid is slightly reduced. Use a spoon or masher to break down the strawberries and release all the flavor. Strain through a fine mesh sieve for a smooth syrup, or leave it slightly pulpy if you like a more rustic texture. Let it cool completely, then pour into a jar or bottle and store in the fridge. Notes Fresh or frozen strawberries both work perfectly here. If you prefer a smoother syrup, straining is recommended. You can adjust the sweetness slightly depending on your taste. The syrup thickens a bit as it cools in the fridge. Store in a sealed jar in the refrigerator for up to 1 week. The Recipe: Did you try making this Homemade Strawberry Syrup for Milk ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s just something about corn dogs that feels like fair food nostalgia. Crispy outside, soft inside, a little messy, and always better eaten hot. These homemade corn dogs take that classic comfort food and give it a twist by using sourdough discard. It’s one of those recipes that doesn’t feel fancy, but always gets people excited. And if you’re like me and hate wasting discard, this is a really satisfying way to use it up without it feeling “like a discard recipe.” Pinterest Facebook Instagram Why You’ll Love This Recipe A fun, nostalgic fair-style recipe you can make right at home A great way to use up sourdough discard instead of wasting it Simple pantry ingredients you likely already have on hand Crispy on the outside, soft and fluffy on the inside Easy to customize (mini corn dogs, full-size, different hot dogs) Kid-friendly and perfect for snacks, lunches, or gatherings Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Homemade Sourdough Discard Corn Dogs Ingredients You’ll Need 3/4 cup cornmeal 3/4 cup all-purpose flour 1 tsp sugar 1 tbsp baking powder 1 tsp salt 1/2 cup sourdough discard (unfed) 3/4 cup milk (adjust as needed) 1 egg 1 tbsp oil or melted butter Hot dogs + sticks Extra flour (for coating) Oil for frying Instructions Heat oil in a deep pot to 350°F (175°C). Insert sticks into hot dogs and lightly toss them in flour, shaking off the excess. This helps the batter stick better. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together sourdough discard, milk, egg, and oil or melted butter until smooth. Combine wet and dry ingredients. The batter should be thick like pancake batter and able to coat the back of a spoon. Add a splash of milk if too thick, or a little flour if too thin. Pour batter into a tall glass for easier dipping. Dip each hot dog, turning to coat fully. Fry in hot oil for about 2–4 minutes per batch , until golden brown. Notes Sourdough discard can be used straight from the fridge, no need to feed it first. Batter thickness is important; it should be thick enough to fully coat the hot dog without sliding off. If batter is too thick, add a splash of milk. If too thin, add a little flour. Lightly coating hot dogs in flour helps the batter stick better during frying. A tall glass or jar makes dipping much easier and gives a more even coating. These are best served fresh and hot, but can be reheated in an air fryer to bring back crispiness. Cutting hot dogs in half makes great mini corn dogs and increases yield for snacks or freezing. The Recipe: Did you try making these Homemade Sourdough Discard Corn Dogs ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s just something about those soft, fruit-filled bars that feels like childhood… but the store-bought version? Not so much. These homemade Nutri-Grain bars are made with simple, real ingredients, no fillers, no extras you can’t pronounce. Just a soft, lightly sweet dough wrapped around a fruity filling you can feel good about. Pinterest Facebook Instagram Why You’ll Love This Recipe Made with mostly whole wheat flour Lightly sweetened (not overly sugary) Freezer-friendly + great for meal prep Customizable with any fruit filling Kid-friendly but still wholesome Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Homemade Nutri-Grain Bars Ingredients You’ll Need The Dough 1 ¼ cups whole wheat flour ½ cup all-purpose flour ¼ cup quick oats ½ tsp baking soda ¼ tsp salt ½ cup butter, softened 2 tbsp brown sugar 1 egg 1 tsp vanilla 3–4 tbsp milk The Filling Options 1. Use Store-Bought Jam Quick, easy, and still delicious. Choose one with simple ingredients if you can. 2. Make a Simple Homemade Filling Ingredients 2 cups fruit (fresh or frozen) 2–4 tbsp water 1–2 tbsp honey or maple syrup (optional, to taste) Pinch of salt Optional: 1–2 tsp lemon juice (brightens flavor) Instructions Add everything to a saucepan  over medium heat. Cook until soft , stirring occasionally (about 5–10 minutes). Mash the fruit  to your desired texture. Simmer until thick this is the key step. It should look like thick jam, not watery. Cool completely  before using in your bars. Instructions Preheat  oven to 350°F (175°C) and line a baking sheet. Make the dough: In a bowl, cream butter and brown sugar until smooth. Add egg and vanilla; mix well. In a separate bowl, mix flour, oats, baking soda, and salt. Add to wet ingredients and mix to form a dough. Add milk  1 tbsp at a time until dough is soft, slightly tacky, and easy to roll. Roll and cut: Turn the dough out onto a floured surface. Roll to about 1/8-inch thickness . Cut into squares about 4" x 4 ½" . Fill the squares: Place a heaping tablespoon of jam or fruit filling down the center of each square, leaving about a ¼-inch border  around the edges. Brush the borders lightly with water Fold and seal: Fold one side of the dough over the filling and pinch the ends together. Fold the other side over and press all seams with your fingers to seal. Carefully flip the bar over and place seam side down on the prepared baking sheet. Bake for 12–15 minutes , until lightly golden but still soft. Let bars cool completely before serving. Notes Filling must be thick  to prevent leaking. Slightly underbake for soft, tender bars. Dough can be lightly floured while rolling if sticky. Bars freeze well—store in an airtight container for up to 2 months. The Recipe: Did you try making these Homemade Nutri Grain Bars ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Take your sourdough to the next level with a tangy twist! This Dill Pickle Sourdough Bread  is soft, chewy, and bursting with dill, garlic, and little pockets of pickles in every bite. Perfect for sandwiches, snacking, or just enjoying straight from the loaf with a smear of butter. Pinterest Facebook Instagram Why You’ll Love This Recipe Tangy from pickle brine Savory with dill & garlic Soft, chewy sourdough Simple, everyday ingredients A fun twist on classic bread Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Dill Pickle Sourdough Bread Ingredients You’ll Need Dough: 150g active sourdough starter 300g warm water 25g pickle brine 25g honey or sugar 25g oil 500g bread flour 10g salt Filling: 1 tsp garlic powder 1½ tbsp fresh or dried dill 100g chopped dill pickles (pat dry) Instructions Day 1 – Mix & Bulk Ferment Mix all dough ingredients except pickles, dill, garlic  until shaggy. Rest 1 hour. Perform 4 stretch-and-folds every 30 min. Add garlic, dill, and pickles on the 3rd fold. Cover and refrigerate overnight. Day 2 – Shape & Bake Bring dough to room temperature. Shape into a loaf and place in a greased pan. Rise 1–2 hours, until doubled. Bake at 400°F (200°C) for 15 min. Reduce to 350°F (175°C) and bake 30 min more. Internal temp should be 200°F (93°C). Cool before slicing. Tips for Perfect Dill Pickle Sourdough Bread Pat your pickles dry  – Extra moisture can make the bread soggy. A quick paper towel is all you need. Use an active starter  – Make sure it’s bubbly and ripe for a good rise and flavor. Stretch & folds matter  – They help develop gluten for a chewy, airy crumb. Check internal temperature  – Bread is done at 200°F (93°C); this ensures it’s fully baked without being dry. Room temperature before shaping  – Cold dough is harder to shape; letting it warm slightly makes handling easier. Storage  – Wrap tightly in plastic or store in a bread bag. Best within 3–4 days, or freeze slices for later. The Recipe: Did you try making this Dill pickle sourdough bread ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Taco night just got a serious upgrade! This Homemade Taco Seasoning  blend is bold, smoky, and full of rich flavor, without any fillers, MSG, or preservatives. It's pantry-friendly, takes minutes to mix, and is perfect for seasoning meats, beans, veggies, and more. Once you make your own, you'll never want to go back to the packets! Pinterest Facebook Instagram A mason jar filled with layered spices sits on a rustic brick ledge, showcasing a vibrant blend of culinary ingredients ready for use. Why Make Your Own Taco Seasoning? If you’ve ever glanced at the back of a taco seasoning packet, you might have noticed some questionable ingredients: maltodextrin, silicon dioxide, MSG, and excessive sodium. Making your own gives you: Full control over the ingredients No artificial additives or preservatives Customizable heat and salt levels Big savings  over time A fresh, flavor-packed seasoning  with real spice depth Plus, it’s fun and satisfying to pull a jar from your pantry knowing you  made it. Homemade Taco Seasoning  Ingredients Here’s what you’ll need for a bulk batch that yields about 1 cup of seasoning, enough for 5–6 meals: ½ cup chili powder   ¼ cup ground cumin 2 tablespoons smoked paprika   2 tablespoons salt   2 tsp oregano 2 teaspoons black pepper   2 teaspoons garlic powder 2 teaspoons onion powder   2 teaspoons cayenne pepper    Step-by-Step Instructions: Gather & measure Measure all the spices into a bowl or directly into a mason jar. Mix thoroughly Whisk everything together in a bowl, or shake vigorously if using a jar with a tight lid. Make sure everything is well combined. Store Transfer to an airtight jar or spice container. Keep in a cool, dry pantry for up to 6 months . How to Use Taco Seasoning The standard ratio is: 3 tablespoons seasoning + ¾ cup water + 1 lb of ground meat (or beans, tofu, etc.) To cook: Brown your meat (or sauté veggies/beans). Drain any excess fat. Add the taco seasoning and water. Simmer over medium heat for 5–7 minutes until the mixture thickens. Try these Sourdough Discard Tortillas for your next taco night! Freshly made tortillas cook in a cast iron skillet, with a stack wrapped in a cloth nearby, ready to serve.  Customization Tips Less heat?  Reduce the cayenne or swap for mild chili flakes. More smoky flavor?  Add chipotle powder or increase smoked paprika. Salt-free version?  Omit salt and season meat separately to taste. Kid-friendly?  Leave out cayenne completely and add hot sauce to individual servings. Printable Labels Option 1: PDF for Avery labels How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Load your Avery 22830  label sheet into the printer. Print at "actual size" Let ink dry a few seconds, then peel and apply. Pro Tip:  Print a test page on plain paper first to check alignment. Download Printable Labels (PDF) Option 2: Editable Labels (Canva Template) A fully editable Canva template so you can change scents, colors, or text before printing. How to use: Click the Canva template link. Make a copy of the design in your own Canva account. Edit the text, colors, or layout as you like. Download as PDF for printing . Open the Avery design and print website, select Avery 22830 or your preferred sheet. Print at "actual size" Tip:  Check your printer settings and alignment if using a different Avery sheet. The Recipe: Did you try making this Homemade Taco Seasoning? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s something about a warm pan of hot cross buns that just feels like home. Soft, lightly sweet dough, warm spices, bursts of raisins, and that signature cross on top—it’s simple baking, but full of comfort and tradition. These bake up soft, fluffy, and golden, with that glossy finish that makes them look just like they came from a bakery. Pinterest Facebook Instagram Why You’ll Love This Recipe Works with instant OR active dry yeast Soft, fluffy, pull-apart texture Lightly sweet with warm spice Simple, approachable dough Perfect addition to Easter supper Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Soft & Fluffy Hot Cross Buns Ingredients You’ll Need 1½ cups warm milk (or water) 3 tbsp honey or sugar 1 tbsp yeast (instant or  active dry) 1 egg 1 tsp salt 1–1½ tsp cinnamon 3–4 cups all-purpose flour ¼ cup softened butter ½–¾ cup raisins or currants Zest of 1 orange Instructions Soak the raisins or currants in warm water (or orange juice) for 10–15 minutes. Drain and pat dry. If using instant yeast , mix the warm milk, honey (or sugar), and yeast in a large bowl. If using active dry yeast , mix the warm milk, honey (or sugar), and yeast and let sit for 5–10 minutes until foamy. Add the egg, salt, cinnamon, nutmeg, orange zest, and 3 cups of flour. Mix to form a soft dough, adding more flour a little at a time if needed. Knead for 8–10 minutes, until smooth and elastic. Knead in the raisins and softened butter. Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour. Divide into 12 pieces, shape into balls, and place in a greased pan. Cover and let rise again for 30–45 minutes. Mix ½ cup flour with 6 tbsp water to form a thick paste. Pipe crosses onto the buns. Bake at 375°F (190°C) for 18–22 minutes, until golden. Brush warm buns with honey, orange juice, and a splash of vanilla. Tips for Perfect Hot Cross Buns Warm, not hot liquid  (too hot can kill yeast) Soft dough = soft buns  (don’t over-flour) Let them rise fully  for the best texture Glaze while warm  for that bakery look Instant yeast saves time , but both work beautifully The Recipe: Did you try making these Soft & Fluffy Hot Cross Buns ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!