Snacks and Appetizers Recipes - SueBee Homemaker

Roasted Salsa Verde

Sue Ringsdorf — Mon, 14 Sep 2026 11:00:00 +0000

This Roasted Salsa Verde is a bold and vibrant Mexican sauce made with charred tomatillos, jalapeños, and onion all roasted together and blended with garlic, fresh cilantro and a squeeze of lime. It’s incredibly easy to make with just a handful of fresh ingredients and so much more flavorful than anything you’ll find in a jar!

Green Salsa

We are absolutely obsessed with Tex-Mex around here – and living in Texas, we are right where we belong! When I’m not dreaming up a new spicy recipe to share on the blog, you can find us at one of the many incredible Tex-Mex spots in our area soaking it all in. From spicy margaritas and sizzling fajitas to crispy quesadillas, tacos, and mountains of chips and salsa – we love sampling all of it. It’s basically research at this point!

I was inspired to make this roasted salsa verde at home after trying it at one of our favorite local Tex-Mex spots – and I am so glad I did! Roasting the veggies is absolutely KEY to that deep, smoky flavor, so please don’t skip that step. And full disclosure – I may have eaten an entire cup of it warm salsa straight from the blender with my favorite blue corn chips. Zero regrets!

Why we love this recipe:

Roasting makes all the difference – charring the tomatillos, jalapeños, and onion brings out a deep, smoky flavor that takes this salsa verde to a whole new level
Fresh and vibrant ingredients – tomatillos, cilantro, garlic, and fresh lime juice create the most bright, bold, and authentic flavor in every single bite
Ready in minutes – roast, blend, and done! This incredibly flavorful salsa comes together with minimal effort and maximum payoff
Incredibly versatile – use it as a dip, pour it over tacos and enchiladas, stir it into soups, or eat it warm straight from the blender with blue corn chips — we won’t judge!

Ingredients Needed:

This recipe makes about 3.5 cups of roasted salsa. You can easily halve the recipe if you’d like a smaller batch.

tomatillos – You’ll need two pound of tomatillos for this recipe. Make sure you peek under the husk to make sure it’s plump and not discolored in any way.
jalapeño – We like extra spicy salsa so I include the ribs and seeds. You can easily omit these, however.
onion
olive oil
garlic
cilantro
lime
kosher salt and freshly ground black pepper to taste

How to make the BEST Roasted Salsa Verde:

You can have fresh salsa in around 30 minutes, friends!

Step 1
Prep tomatillos. Remove the husks from the tomatillos. Rinse them in water, and use a paper towel to remove the stickiness.

Step 2
Prepare for roasting. Preheat oven to 450 degrees F. Slice tomatillos in half and place on a large baking sheet (prepared with parchment paper), cut side down. Add halved jalapeños (use as much seeds as you like) and chopped onions. Drizzle the olive oil over the top of the veggies along with kosher salt and freshly ground black pepper to taste.

Step 3
Roast veggies. Roast the veggies for about 10 minutes. Then turn up heat to broil for just a few minutes, or until charred on top. Watch closely so that the veggies don’t burn. Some browning is good – but burnt is not! Let the veggies cool slightly.

Step 4
Add to food processor and pulse. Add the roasted veggies to the food processor, carefully pouring the juices along with the chunks. Then add the garlic, chopped cilantro, lime juice, and salt and pepper to taste. Pulse until well combined. If you want some larger chunks, process for less time to get your desired consistency.

Step 5
Serve salsa verde. Serve the fresh salsa with some chips of your choice. We like the blue chips! You can also add it to a variety of Tex-Mex dishes. See list below!

Storing Salsa Verde This salsa lasts at least a week in the refrigerator. Store it in a large jar or airtight container.

Ways to Enjoy Salsa Verde:

As a soup base. Use it in our delicious Chicken Pozole Verde or Chicken Soup with Green Chiles..
Top a burrito bowl – Add some salsa verde to my Grilled Chicken Burrito Bowls or Carne Asada Burrito Bowls. Two of our go-to meals on Taco Tuesday!
Include them in tacos – Add a few spoonfuls to Easy Fish Tacos or Grilled Shrimp Tacos. Absolutely delish!
Add to salads – I love using salsa verde in our go-to Ground Turkey Taco Salads or Mexican Shrimp Salad.
Other ways – Use homemade green salsa in my Green Chili Chicken Enchiladas instead of using store-bought.
Or just enjoy it with chips and margaritas!

Are you heading to an outdoor party soon? Whip up some Salsa Verde and pour it into a pretty mason jar. Makes a terrific hostess gift!

Recipe FAQs:

What are tomatillos and where do I find them?

Tomatillos are small, green fruits that look like little tomatoes wrapped in a papery husk. They have a bright, tangy flavor that is the base of most salsa verde recipes. You can find them in the produce section of most major grocery stores or at any Latin grocery store – just remove the papery husks and rinse them well before using!

Why roast the tomatillos and jalapeños instead of using them raw?

Roasting is the secret to incredible salsa verde! The high heat caramelizes the natural sugars in the tomatillos, adds a beautiful smokiness, and deepens the overall flavor in a way that raw tomatillos simply can’t match. It takes just a few extra minutes and makes a world of difference!

How spicy is this salsa verde?

With 2-3 jalapeños it has a nice medium heat. For a milder version, remove the seeds and membranes before roasting. For extra heat, add a serrano pepper or keep all the seeds in. You are completely in control!

Can I use a blender instead of a food processor?

Absolutely! Both work beautifully for this recipe. A blender will give you a slightly smoother result while a food processor gives you a little more texture. Either way it will be delicious!

How long does homemade salsa verde keep?

Stored in an airtight container in the refrigerator, this salsa verde keeps for up to one week. It also freezes beautifully for up to 3 months – freeze in small portions so you always have some on hand!

Other Delicious Tex-Mex Toppings:

Ned some delicious margarita recipes too? Try our Skinny Margarita Recipe, Watermelon Margaritas , Fruity Margaritas, Pineapple Coconut Margaritas, or Swirl Margaritas.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Roasted Salsa Verde

This Roasted Salsa Verde is a bold and vibrant Mexican sauce made with charred tomatillos, jalapeños, and onion all roasted together and blended with garlic, fresh cilantro and a squeeze of lime. It's incredibly easy to make with just a handful of fresh ingredients and so much more flavorful than anything you'll find in a jar!

Course Appetizer, Side Dish

Cuisine Mexican

Keyword homemade salsa verde

Prep Time 20

Cook Time 15

Total Time 35

Servings batch

Calories 594kcal

Author Sue Ringsdorf

Ingredients

2 pounds tomatillos – husks removed, rinsed, and halved
2-3 large jalapeños – halved
1/2 medium white onion – roughly chopped
2 Tablespoons olive oil
kosher salt and freshly ground black pepper – to taste
1-2 cloves garlic
1/3 cup cilantro – roughly chopped
1 large lime – freshly squeezed

Instructions

Prep tomatillos. Remove the husks from the tomatillos. Rinse them in water, and use a paper towel to remove the stickiness.
2 pounds tomatillos
Prepare for roasting. Preheat oven to 450 degrees F. Slice tomatillos in half and place on a large baking sheet (prepared with parchment paper), cut side down. Add halved jalapeños (use as much seeds as you like) and chopped onions. Drizzle the olive oil over the top of the veggies along with kosher salt and freshly ground black pepper to taste.
2-3 large jalapeños, 1/2 medium white onion, 2 Tablespoons olive oil, kosher salt and freshly ground black pepper
Roast veggies. Roast the veggies for about 10 minutes. Then turn up heat to broil for just a few minutes, or until charred on top. Watch closely so that the veggies don’t burn. Some browning is good – but burnt is not! Let the veggies cool slightly.
Add to food processor and pulse. Add the roasted veggies to the food processor, carefully pouring the juices along with the chunks. Then add the garlic, chopped cilantro, lime juice, and salt and pepper to taste. Pulse until well combined. If you want some larger chunks, process for less time to get your desired consistency.
1-2 cloves garlic, 1/3 cup cilantro, 1 large lime
Serve salsa verde. Serve the fresh salsa with some chips of your choice. We like the blue chips! You can also add it to a variety of Tex-Mex dishes. See list on blog post!

Notes

Storing Salsa Verde This salsa lasts at least a week in the refrigerator. Store it in a large jar or airtight container.
Tomatillos are small, green fruits that look like little tomatoes wrapped in a papery husk. They have a bright, tangy flavor that is the base of most salsa verde recipes. You can find them in the produce section of most major grocery stores or at any Latin grocery store – just remove the papery husks and rinse them well before using!

Nutrition

Crispy Chickpeas Recipe

Sue Ringsdorf — Mon, 24 Aug 2026 11:00:00 +0000

This Crispy Chickpeas Recipe delivers perfectly spiced, golden chickpeas that roast up irresistibly crunchy. They’re simple, snackable, and versatile enough to sprinkle over salads, bowls, or anything that needs a little extra texture!

Crispy Roasted Chickpeas

Since I’m a huge salad person, I’m always looking for new ways to add fun flavors and textures. Dining out has become my favorite source of inspiration, especially now that salads have evolved so far beyond the iceberg‑and‑French‑dressing days of my childhood.

Since stumbling across the most amazing cucumber salad with crispy chickpeas at Bar Acuda in Hanalei, Hawaii, I’ve been craving it nonstop. This recipe is my way of bringing a little bit of that vacation magic back home.

Why we love this recipe:

Crispy chickpeas bring that crave-worthy crunch every salad needs.
The warm spices make them way more exciting than plain croutons.
They’re a quick, budget‑friendly snack you can make anytime.
They level up bowls, soups, and salads with almost no effort.r own.

What You’ll Need:

Chickpeas – You’ll need one 15 oz. can of chickpeas.
Olive Oil – I normally use extra-virgin olive oil.
Other Seasonings – For this batch, I used onion powder, ground cumin, dried oregano, kosher salt and freshly ground black pepper.

How to make crispy chickpeas:

I used to make these on the stovetop, but they’d splatter everywhere and leave a huge mess. The oven keeps things tidy and makes the chickpeas even crispier, so it’s a win all around.

Step 1
Prep. Preheat oven to 400 degrees F. Add a piece of parchment paper to a large baking sheet.

Step 2
Prep chickpeas. Strain and rinse the chickpeas, then spread them out on a paper towel. Lay another towel on top and gently roll them around to get them as dry as possible. After that, transfer them to a clean dish towel and let them air‑dry for a bit so any lingering moisture can evaporate.

Step 3
Add oil and seasonings. Add chickpeas to a mixing bowl and top with olive oil and seasonings. Mix well. Transfer to the prepared sheet pan.

Step 4
Bake. Place pan of chickpeas in the preheated oven and roast until crispy – about 30-35 minutes or so. Give them a shake halfway through, and then just keep an eye on them near the end.

Step 5
Serve. These are great as a little snack but we often add them to salads or bowls.

How to store leftovers: These are best served fresh the first day! They get soggy if completely covered or stored in a container. So just cover them lightly with a paper towel. You can also do a quick sauté to crisp them back up.

Recipe FAQs:

What are chickpeas?

Chickpeas, otherwise known as garbanzo beans, are a type of legume. Chickpeas appear in dishes ranging from hummus to salads and falafel. They can be eaten straight from a can, puréed, stewed, or dried and ground into flour. Dried chickpeas must be soaked before being cooked.

Are chickpeas healthy?

Chickpeas are fairly nutritious. They provide a variety of vitamins and minerals, and are a good source of fiber and protein. Chickpeas are a filling food that may help lower appetites and manage weight.

How do I get them really crispy?

Dry them really well before seasoning. Moisture is the enemy of crunch.

Do I need to peel the skins?

Nope. Some fall off on their own, but you don’t need to peel them.

What temperature should I bake them at?

A hot oven — around 400°F — helps them crisp up without drying out too much.

Why do mine get soft after cooling?

They need a longer bake or a few extra minutes in the oven after seasoning. Cooling on the pan also helps them stay crisp.

Can I make them ahead of time?

Yes. Store them uncovered at room temp and re-crisp in the oven for a few minutes if needed.

Ways to enjoy chickpeas:

Add to hummus recipes – The Best Healthy Hummus Recipe and Toasted Pine Nut Hummus
Top salads – Top our Cucumber Avocado Salad (see below), Arugula Quinoa Salad, or Goat Cheese Quinoa Salad.
Bowls – We love this addition to our Greek Chicken Grain Bowls or Chicken Hummus Bowls.
Eat them as a snack!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Crispy Chickpeas Recipe

This Crispy Chickpeas Recipe delivers perfectly spiced, golden chickpeas that roast up irresistibly crunchy. They’re simple, snackable, and versatile enough to sprinkle over salads, bowls, or anything that needs a little extra texture!

Course Side Dish, Snack

Cuisine American

Keyword crispy chickpeas, how to make crispy chickpeas

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 239kcal

Author Sue Ringsdorf

Ingredients

15 oz chickpeas – strained and patted dry
2 Tablespoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

I used to make these on the stovetop, but they’d splatter everywhere and leave a huge mess. The oven keeps things tidy and makes the chickpeas even crispier, so it’s a win all around.

Prep. Preheat oven to 400 degrees F. Add a piece of parchment paper to a large baking sheet.
Prep chickpeas. Strain and rinse the chickpeas, then spread them out on a paper towel. Lay another towel on top and gently roll them around to get them as dry as possible. After that, transfer them to a clean dish towel and let them air‑dry for a bit so any lingering moisture can evaporate.
15 oz chickpeas
Add oil and seasonings. Add chickpeas to a mixing bowl and top with olive oil and seasonings. Mix well. Transfer to the prepared sheet pan.
2 Tablespoons olive oil 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
Bake. Place pan of chickpeas in the preheated oven and roast until crispy – about 30 minutes or so. Give them a shake halfway through, and then just keep an eye on them near the end.
Serve. These are great as a little snack but we often add them to salads or bowls.

Notes

How to store leftovers: These are best served fresh the first day! They get soggy if completely covered or stored in a container. So just cover them lightly with a paper towel. You can also do a quick sauté to crisp them back up.
Add crispy chickpeas to hummus, salads, bowls, or enjoy as a snack!

Nutrition

Mexican Shrimp Salad

Sue Ringsdorf — Thu, 11 Jun 2026 11:00:00 +0000

This Mexican Shrimp Salad is a fresh and vibrant dish loaded with seasoned shrimp, crisp veggies, and bold Tex-Mex flavors all topped with freshly squeezed lime juice. It’s a light yet satisfying meal or appetizer that comes together in minutes and is perfect for warm weather entertaining or an easy weeknight dinner!

Spicy Shrimp Appetizer

While this salad recipe works for a small main course, it works well for an appetizer too. We love to serve it for a gathering of four to six – because it’s just the right amount before grilling a steak or burgers.

While I’m always going to opt for lots of jalapeño (including the seeds) and sriracha sauce, you may want to use less if serving it to guests. Speaking from experience, this one goes great with our skinny margaritas or grapefruit palomas.

Why This Recipe Works:

Simple to make – just a handful of fresh ingredients and shrimp that cooks in minutes. It looks and tastes impressive without spending hours in the kitchen.
Perfect level of spice – the sriracha and jalapeño bring just the right amount of heat without overpowering the fresh flavors. Dial it up or tone it down based on your crowd.
Great for entertaining – colorful, fresh, and full of bold flavor – exactly the kind of dish that makes people ask for the recipe before they finish their plate!

What You’ll Need:

I normally keep these items stocked in my refrigerator. Plus we have a jalapeño plant in the backyard!

shrimp – we use extra large deveined shrimp
shrimp marinade – a combo of sriracha, olive oil, and seasonings
salad ingredients – cherry tomatoes, avocado, jalapeño, red onion, cilantro, and freshly squeezed lime juice

How to make Mexican Shrimp Salad:

Step 1
Prep the shrimp. Peel and devein the shrimp, including removing the tails. (You can also buy them peeled and deveined.) If frozen, you’ll need to thaw first.

Step 2
Marinate the shrimp. Place the prepared shrimp in a plastic bag or mixing bowl. Add sriracha sauce, olive oil, and seasonings and mix well. Refrigerate for a couple of hours (or for a least 30 minutes).

Step 3
Prep the other salad ingredients. When you’re close to cooking the shrimp, chop the cherry tomatoes, avocado, cilantro, jalapeño, and red onion. Add to a mixing bowl and squeeze some lime juice over the top.

Step 4
Cook the shrimp. You can either cook shrimp on a grill or on your stovetop in a cast iron skillet.

If grilling, skewer the marinated shrimp. Cook over a hot fire until done, flipping as needed. The shrimp will cook quickly.
If cooking indoors, heat a large cast iron skillet over medium-high heat. When hot, add oil and then half of the shrimp. Cook on one side for a couple of minutes, and then flip to cook the other side. Again, it will cook quickly. Repeat process for remaining half of the shrimp.
Add the cooked shrimp to a large serving bowl.

Step 5
Add remaining ingredients. To the bowl with the cooked shrimp, add the remaining salad ingredients. Squeeze additional lime juice over the top of the shrimp salad and gently stir to combine.

Step 6
Serve. Serve Mexican shrimp salad with sides of your choice.

Sides to serve with Mexican Shrimp Salad:

Some simple cheese quesadillas, tostito chips, and/or a mixed green salad is always nice and simple.
Green Chile Rice
Mexican Refried Bean Dip
Stovetop Cilantro Lime Rice
Mexican Street Corn Kale Salad

Recipe FAQs:

How do I know when the shrimp is cooked?

Shrimp cooks very quickly – usually just 2-3 minutes per side over medium-high heat. You’ll know it’s done when it turns pink and opaque and curls into a loose C shape.

How spicy is this salad?

That’s completely up to you! The sriracha is the main source of heat – start with 1 tablespoon for a milder version and work your way up. You can also control the heat by removing the jalapeño seeds before chopping.

Can I use frozen shrimp?

Yes, you can use frozen shrimp! Just make sure to thaw it completely and pat it dry with paper towels before cooking. Excess moisture will prevent the shrimp from getting a nice sear in the pan.

How do I keep the avocado from browning?

The fresh lime juice in this recipe helps slow browning naturally. For best results, chop the avocado right before serving and toss it immediately with the lime juice.

What can I serve this with?

This salad is incredibly versatile! Serve it as written as a simple appetizer or salad – or in tacos or lettuce wraps, with tortilla chips for scooping, or alongside cilantro lime rice for a complete meal.

Can I use a different protein?

Definitely, yes! This recipe works beautifully with blackened chicken, grilled salmon, or even seared scallops in place of the shrimp.

Other Delicious Shrimp Recipes:

We love shrimp and have lots of choices for you.

Kitchen Tools Used: (affiliate links)

Large Cast Iron Skillet

xoxo ~Sue

Mexican Shrimp Salad Recipe

This Mexican Shrimp Salad is a fresh and vibrant dish loaded with seasoned shrimp, crisp veggies, and bold Tex-Mex flavors all topped with freshly squeezed lime juice. It's a light yet satisfying meal or appetizer that comes together in minutes and is perfect for warm weather entertaining or an easy weeknight dinner!

Course Main Dish, Salad

Cuisine American, Mexican

Keyword Mexican shrimp salad

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 371kcal

Author Sue Ringsdorf

Ingredients

For the shrimp:

2 pounds extra-large raw shrimp – peeled and deveined (and tails removed)
1-2 Tablespoon olive oil
3-4 Tablespoons sriracha – or less (if you don't like spicy)
1/2 teaspoon EACH onion powder and garlic powder
kosher salt and freshly ground black pepper – to taste

For the salad:

2 large avocados – chopped
6 oz. cherry tomatoes – halved
1 large jalapeno – finely chopped
1/4 medium red onion (about 1/3 cup) – finely chopped
1/3 cup cilantro – minced
kosher salt and freshly ground black pepper – to serve
1-2 large limes – freshly squeezed

Instructions

Prep the shrimp. Peel and devein the shrimp, including removing the tails. (You can also buy them peeled and deveined.) If frozen, you’ll need to thaw first.
2 pounds extra-large raw shrimp
Marinate the shrimp. Place the prepared shrimp in a plastic bag or mixing bowl. Add sriracha sauce, olive oil, and seasonings and mix well. Refrigerate for a couple of hours (or for a least 30 minutes).
1-2 Tablespoon olive oil, 3-4 Tablespoons sriracha, 1/2 teaspoon EACH onion powder and garlic powder, kosher salt and freshly ground black pepper
Prep the other salad ingredients. When you’re close to cooking the shrimp, chop the cherry tomatoes, avocado, cilantro, jalapeño, and red onion. Add to a mixing bowl and squeeze some lime juice over the top.
2 large avocados, 6 oz. cherry tomatoes, 1 large jalapeno, 1/4 medium red onion (about 1/3 cup), 1/3 cup cilantro, kosher salt and freshly ground black pepper, 1-2 large limes
Cook the shrimp. You can either cook shrimp on a grill or on your stovetop in a cast iron skillet.
* If grilling, skewer the marinated shrimp. Cook over a hot fire until done, flipping as needed. The shrimp will cook quickly.If cooking indoors, heat a large cast iron skillet over medium-high heat. When hot, add oil and then half of the shrimp.
* Cook on one side for a couple of minutes, and then flip to cook the other side. Again, it will cook quickly.
* Repeat process for remaining half of the shrimp.Add the cooked shrimp to a large serving bowl.
Add remaining ingredients. To the bowl with the cooked shrimp, add the remaining salad ingredients. Squeeze additional lime juice over the top of the shrimp salad and gently stir to combine.
Serve. Serve Mexican shrimp salad with sides of your choice.

Notes

Shrimp cooks very quickly – usually just 2-3 minutes per side over medium-high heat. You’ll know it’s done when it turns pink and opaque and curls into a loose C shape.
The sriracha is the main source of heat – start with 1 tablespoon for a milder version and work your way up. You can also control the heat by removing the jalapeño seeds before chopping.
This recipe works beautifully with blackened chicken, grilled salmon, or even seared scallops in place of the shrimp.

Nutrition

Godfather’s Taco Pizza

Sue Ringsdorf — Thu, 28 May 2026 11:00:00 +0000

Godfather’s Taco Pizza combines homemade pizza dough with jarred taco sauce, fresh veggies, spicy taco meat, and shredded cheese. This copycat version is unbelievably tasty and perfect for pizza night!

Homemade Taco Pizza

Some of you know that my hubby and I are high school sweethearts. We met in the 3rd grade when his family moved to town, and we attended the same private Catholic schools through high school. We had secret crushes on each other on and off during our childhood, and then we started dating after Mike got his license at 16.

So sweet, huh? He must have really liked me because I was sporting two black eyes on our first date after colliding with my friend’s elbow during basketball practice.

So what does all this have to do with pizza?

Mike and I ate Godfather’s taco pizza almost EVERY weekend during our high school dating years. You see, our small town didn’t have many options, but we didn’t care because we loved Godfather’s so much.

After our pizza fest, we headed straight to McDonald’s or the DQ for a vanilla cone. Date complete!

Why this Delicious Pizza Recipe Works:

DELICIOUS COPYCAT VERSION – This copycat Godfather’s Taco Pizza Recipe has a unique flavor that reminds me of the real thing. We don’t have Godfather’s pizza in our area anymore so making your own is perfect for Taco Tuesday.
A LITTLE SPICY – We enjoy using the spicy taco sauce in our version along with a thick crust and a spicy layer of taco meat. Make a large batch of DIY taco seasoning mix and keep it handy for all of your game nights!
GREAT DATE NIGHT – This specialty pizza makes a great date night for Mike and me. By the way, leftover Godfather’s taco pizza is just as delicious as eating it fresh. There is something magic about leftover pizza.
FAN FAVORITE – This super taco pizza ranks in the top three pizzas in our family. Give it a try next time you make pizza!

Ingredients You’ll Need for Taco Pizza:

Homemade Pizza Dough (or use store-bought) – My homemade recipe is simple. I highly recommend it!
Taco Sauce – We love the spicy bottled version (Taco Bell Brand). Tomato Sauce works ok too but it’s not preferred in our home.
Ground Beef – I usually go with lean ground beef. You could also use ground sausage, ground chicken, ground turkey, or even a combo.
Homemade Taco Seasoning (or use store-bought) – It’s a time-saver to make up a large batch of seasoning and keep it in a mason jar. Simple ingredients and way better than store-bought seasoning.
Fresh Vegetables – Onions, bell pepper, jalapeño, fresh lettuce, and tomato.
Cheese – A combo of mozzarella and cheddar cheese – or use whatever you have handy.

Other Delicious Pizza Recipes:

My quick pizza dough is my go-to for all things pizza. A simple 6-ingredient recipe that you should have in your arsenal!

Be sure to try out all of our best pizza toppings!

How to make Godfather’s Taco Pizza:

Step 1
Make dough. Use my homemade pizza dough recipe to make the BEST DOUGH. Here in Texas, it doesn’t take long for it to rise because of our warmer climate. My recipe makes three medium-sized pizzas, so I double it when I’m having a large group.

If you’re into sourdough baking, you could also try our Sourdough Discard Pizza Dough Recipe.

Step 2
Prep veggies. Slice red onion and bell pepper. Set aside.

Step 3
Cook taco meat. Heat a cast iron skillet to medium-high heat. Add the ground beef, chopped onions and jalapeños – and cook until beef is cooked through, stirring frequently. Then add the taco seasoning (homemade or store-bought) and cook for a few more minutes.

Step 4
Arrange dough. To start, roll out the dough. We either press the dough into a greased cast iron skillet for the oven or on a board lined with parchment paper (sprinkled with cornmeal) for the grill (that we slide on top of a pizza stone).

Step 5
Add toppings. Spread taco sauce on the dough. Then add the taco meat, sliced veggies, and cheese.

Step 6
Bake (or grill) – Cook pizza at a high temp. We use 475-500 degrees in our oven or at least 500 degrees on our grill/smoker. The pizza is done when the crust is nice and golden brown to your liking.

Step 7
Serve – Serve pizza with some shredded lettuce, chopped tomatoes, sliced black olives, sour cream, and an extra drizzle of taco sauce.

Store leftover pizza in an airtight container in your refrigerator for 3-4 days.

Recipe FAQs:

Is making homemade pizza dough worth it?

YES! The secret to great pizza is the dough. My recipe is simple and delicious, and I’ve passed this recipe on to so many people.

Should I pre-cook the dough?

I personally never pre-cook the dough. But if you want a thicker crust (using more dough than normal), then you should pre-cook it (for best results).

Can I make the dough in advance?

Yes, you can make the dough several hours in advance and store it in the refrigerator. About an hour before using, remove it and let it come to room temperature before rolling out.

What pans can I use for homemade pizza?

If grilling the pizza, you’ll need either a pizza stone or a cast iron skillet. If baking in the oven, you can use a stone, a skillet, or even a baking sheet.

What to Serve with Homemade Taco Pizza:

Start with a cocktail, like my tropical Mai Tais or Pink Lemonade Vodka Slush!
How about a side salad – like this Classic Caprese Salad with Balsamic Glaze or my Arugula Caprese Salad.
Let’s stay with a simple dessert, like Brown Butter Blondies or some No Bake Peanut Butter Bars.

Pizza Night done RIGHT!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Godfather’s Taco Pizza

Godfather’s Taco Pizza combines homemade pizza dough with jarred taco sauce, fresh veggies, spicy taco meat, and shredded cheese. This copycat version is unbelievably tasty and perfect for pizza night!

Course Main Dish

Cuisine American, Italian

Keyword Godfathers taco pizza, homemade pizza, taco pizza recipe

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings slices

Calories 268kcal

Author Sue Ringsdorf

Ingredients

For the meat:

1/2 pound ground beef
1/4 cup onion – diced
1/2 medium jalapeno – diced (with or without seeds)
1 Tablespoon taco seasoning – use homemade version or store-bought

Other ingredients:

1 medium pizza dough – use our homemade pizza dough
1/2 cup taco sauce
1/2 medium bell pepper – any color, sliced
1/4 small red onion – sliced
1 cup shredded cheese – we use Mexican shredded (Tillamook) but any cheese is fine
lettuce, tomato, sour cream, black olives – to serve

Instructions

Make dough. Use my homemade pizza dough recipe to make the BEST DOUGH. Here in Texas, it doesn’t take long for it to rise because of our warmer climate. My recipe makes three medium-sized pizzas, so I double it when I’m having a large group. (You'll just need one portion for this recipe.)
1 medium pizza dough
Prep veggies. Slice red onion and bell pepper. Set aside.
1/2 medium bell pepper, 1/4 small red onion
Cook taco meat. Heat a cast iron skillet to medium-high heat. Add the ground beef, chopped onions and jalapeños – and cook until beef is cooked through, stirring frequently. Then add the taco seasoning (homemade or store-bought) and cook for a few more minutes.
1/2 pound ground beef, 1/4 cup onion, 1/2 medium jalapeno, 1 Tablespoon taco seasoning
Arrange dough. To start, roll out the dough. We either press the dough into a greased cast iron skillet for the oven or on a board lined with parchment paper (sprinkled with cornmeal) for the grill (that we slide on top of a pizza stone).
Add toppings. Spread taco sauce on the dough. Then add the taco meat, sliced veggies, and cheese.
1/2 cup taco sauce, 1 cup shredded cheese
Bake (or grill) – Cook pizza at a high temp. We use 475-500 degrees in our oven or at least 500 degrees on our grill/smoker. The pizza is done when the crust is nice and golden brown to your liking.
Serve – Serve pizza with some shredded lettuce, chopped tomatoes, sliced black olives, sour cream, and an extra drizzle of taco sauce.
lettuce, tomato, sour cream, black olives

Notes

If grilling the pizza, you’ll need either a pizza stone or a cast iron skillet. If baking in the oven, you can use a stone, a skillet, or even a baking sheet.
Store leftover pizza in an airtight container in your refrigerator for 3-4 days.

Nutrition

Homemade Soft Flour Tortillas

Sue Ringsdorf — Thu, 30 Apr 2026 11:00:00 +0000

These Homemade Soft Flour Tortillas are tender, flexible, and incredibly easy to make with just a few simple pantry ingredients. Perfect for tacos, wraps, or quesadillas, they’re far better than store-bought and come together in no time.

Homemade Flour Tortillas

When it comes to tortillas, we’ve occasionally indulged in the fresh ones made in our local supermarkets—and yes, we’re also guilty of stopping by Rosa’s just to grab tortillas to go. They’re that good! But I’m thrilled to say I’ve finally set up my own little tortilla-making operation right here at home, proudly brought to you by… SueBee Homemaker. (Self-promotion fully intended!)

After perfecting my Homemade Naan Bread, I knew it was time to share these flour tortillas with y’all too. They go with so many Tex-Mex Recipes on the blog, including tacos, quesadillas, burritos, and for dipping in bowls!

Why This Recipe Works:

Simple, pantry-friendly ingredients – With just flour, salt, baking powder, olive oil, and water, you can make fresh tortillas anytime without a special trip to the store.
Soft, flexible texture – The dough is easy to roll and stays tender, so your tortillas won’t crack or break when folding or rolling.
Quick and easy – These tortillas come together in just minutes, making them perfect for weeknight dinners or last-minute meals.
Customizable and versatile – You can make them thicker or thinner, larger or smaller, and use them for tacos, wraps, quesadillas, or even homemade chips.

Ingredients for Soft Flour Tortillas:

You’ll only need FIVE ingredients for this simple recipe!

Flour – I use all-purpose flour for these tortillas. It’s a lighter flour that will produce a soft tortilla.
Salt – Use kosher salt for best results.
Baking Powder – Baking powder will help to get a little bit of leavening, especially since yeast isn’t required. You don’t need a lot of rise, but a little bit helps with the texture.
Olive Oil – We’re using a good amount of olive oil in these too.
Warm Water – Use warm water to help bring everything together.

How to make Soft Flour Tortillas:

Step 1
Combine dry ingredients. To a large mixing bowl, add dry ingredients and stir with a wooden spoon.

Step 2
Add wet ingredients. Then add the olive oil and warm water and stir until well combined.

Step 3
Form dough rounds. Transfer dough to a lightly floured surface and knead with your fists for a few minutes. Then divide into eight even shapes. Form them into dough balls and set aside on a parchment-lined pan.

Step 4
Let dough rest. Cover dough with a clean towel and let rest for about 30 minutes.

Step 5
Roll out dough. Add flour to a clean surface (baking mat or board). Use a rolling pin to roll the dough out into a circle (or close to it). You can roll them out very thin or a little thicker – your choice.

Step 6
Cook tortillas. Meanwhile, heat up a large cast iron skillet over medium-high heat. Carefully move the rolled tortilla dough to the hot (dry) pan and cook, flipping after about one minute. You may see air pockets as they cook. Continue cooking tortillas, one at a time.

Once you get the hang of things, you may want to use two skillets at a time.

Step 7
Remove tortillas. Remove the tortillas to a clean towel to cool.

Store tortillas wrapped in a clean kitchen towel or airtight container. They’ll stay soft for a day or two at room temperature and longer if refrigerated.

Recipe FAQs:

Do I need special equipment to make tortillas?

No, you don’t. A rolling pin and a skillet or griddle are all you need. A food processor is nice plus a cast iron skillet works great for even cooking and a nice lightly charred flavor.

How do I get tortillas soft and flexible instead of dry and brittle?

The key is not overworking the dough and letting it rest for at least 15–20 minutes before rolling. Also, cook them quickly over medium-high heat and don’t overcook – just until lightly golden spots appear.

Can I make the dough ahead of time?

Yes! You can prepare the dough, wrap it tightly, and refrigerate for up to 24 hours. Bring it to room temperature before rolling and cooking.

Can I freeze homemade tortillas?

Absolutely. Stack them with parchment paper in between, wrap tightly, and freeze. Reheat on a skillet or in the microwave when ready to use.

How thin should I roll the tortillas?

About 1/8-inch thick is ideal—thin enough to stay soft and pliable, but not so thin that they tear while cooking.

Ways to use Soft Flour Tortillas:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Homemade Soft Flour Tortillas

These Homemade Soft Flour Tortillas are tender, flexible, and incredibly easy to make with just a few simple pantry ingredients. Perfect for tacos, wraps, or quesadillas, they’re far better than store-bought and come together in no time.

Course Bread

Cuisine American, Mexican

Keyword homemade tortillas, soft flour tortillas

Prep Time 15

Cook Time 15

Rest Time 30

Total Time 1

Servings tortillas

Calories 174kcal

Author Sue Ringsdorf

Ingredients

2 cups all-purpose flour (240 grams)
1 teaspoons kosher salt
3/4 teaspoon baking powder
1/4 cup extra-virgin olive oil (55 grams)
3/4 cup warm water (177 grams)

Instructions

Combine dry ingredients. To a large mixing bowl, add dry ingredients and stir with a wooden spoon.
2 cups all-purpose flour (240 grams), 1 teaspoons kosher salt, 3/4 teaspoon baking powder
Add wet ingredients. Then add the olive oil and warm water and stir until well combined.
1/4 cup extra-virgin olive oil (55 grams), 3/4 cup warm water (177 grams)
Form dough rounds. Transfer dough to a lightly floured surface and knead with your fists for a few minutes. Then divide into eight even shapes. Form them into dough balls and set aside on a parchment-lined pan.
Let dough rest. Cover dough with a clean towel and let rest for about 30 minutes.
Roll out dough. Add flour to a clean surface (baking mat or board). Use a rolling pin to roll the dough out into a circle (or close to it). You can roll them out very thin or a little thicker – your choice.
Cook tortillas. Meanwhile, heat up a large cast iron skillet over medium-high heat. Carefully move the rolled tortilla dough to the hot (dry) pan and cook, flipping after about one minute. You may see air pockets as they cook. Continue cooking tortillas, one at a time.
Once you get the hang of things, you may want to use two skillets at a time.
Remove tortillas. Remove the tortillas to a clean towel to cool. But I recommend eating them warm!

Notes

You can prepare the dough, wrap it tightly, and refrigerate for up to 24 hours. Bring it to room temperature before rolling and cooking.
Store tortillas wrapped in a clean kitchen towel or airtight container. They’ll stay soft for a day or two at room temperature and longer if refrigerated.
To freeze, stack tortillas with parchment paper in between, wrap tightly, and freeze (in freezer bag). Reheat on a skillet or in the microwave when ready to use.

Nutrition

Pineapple Jalapeño Salsa Recipe

Sue Ringsdorf — Mon, 20 Apr 2026 11:00:00 +0000

This fresh Pineapple Jalapeño Salsa is the perfect balance of sweet and spicy and it comes together in minutes! Serve it with chips, tacos, grilled chicken, or fish for a burst of bold, tropical flavor. Once you try it, you’ll want to put it on everything!

Easy Pineapple Salsa

Making this pineapple jalapeño salsa is super easy, and the flavor combo is absolutely incredible – sweet, spicy, and totally fresh. Just chop, mix, and you’re done! Take it from me, the hardest part is deciding what to put it on first.

While I love a regular tomato-based salsa with tons of heat, I also love how the sweet flavor of pineapple adds a whole new flavor profile. Sweet AND spicy!

Serve our pineapple salsa with chips for an instant crowd-pleaser, spoon it over grilled chicken or fish, pile it onto tacos, or use it as a topping for your favorite burrito bowl. Honestly, once you make a batch, you’ll find yourself putting it on just about everything!

Reasons to love this recipe:

Sweet and spicy – the perfect balance of sweet pineapple and spicy jalapeño
Ready in minutes – just chop, mix, and serve
Incredibly versatile – amazing on tacos, grilled chicken, smoked pork butt, grilled fish, chips, and more
Fresh and light – no cooking required

Ingredients Needed:

Pineapple – You’ll need one medium pineapple, or about four cups of diced pineapple chunks.
Bell Pepper – Use about one bell pepper, any color (or a variety of colors).
Red Onion – You’ll need about 1/2 cup of diced red onion.
Cilantro – The cilantro adds the perfect Mexican flair to this salsa.
Jalapeño – You can choose to use the seeds and ribs, or not. I like including the seeds and it’s not overly spicy when combined with the sweetness of the pineapple.
Limes – You’ll need between 1-2 limes for the salsa.
Salt – A sprinkle of salt.
Chips – To serve.

How to tell if a pineapple is ripe:

Smell the bottom. A ripe pineapple will have a sweet, tropical scent at the base. No smell means it’s not ready, and a fermented smell means it’s overripe.
Give it a squeeze. It should have a slight give but not be mushy. If it’s rock hard, it needs more time.
Check the color. Look for a golden yellow color at the base. It doesn’t need to be fully yellow all over, but avoid ones that are completely green.
Pull a leaf. If a center leaf pulls out easily, the pineapple is ripe and ready to eat.

How to make Pineapple Salsa:

Step 1
Prep the pineapple. Choose a pineapple that is ripe (or let it sit on the counter until it’s ready to use). Remove the crown, the bottom, and the outer layer of the fruit. Slice around the hard core and discard the core. Dice the outer layer into small chunks. You’ll want about 4 cups of diced pineapple.

Step 2
Chop remaining veggies. Then chop the bell pepper, jalapeño, cilantro, and red onion into small pieces.

Step 3
Add lime juice and salt. Squeeze the limes directly over the salsa. Add salt to taste and stir.

Step 4
Serve. Serve the salsa as a dip for chips, or add to tacos, bowls, salads, burritos, fish, or chicken.

Storing – Pineapple Salsa should be stored in the refrigerator until ready to serve. It’s best the first day but will still be good for up to three days (if it lasts that long). You may need to strain some of the juice off after a day or so.

Ways to enjoy Pineapple Salsa:

In our Pork Tacos with Pineapple Salsa or Blackened Salmon Rice Bowls
Use with Easy Fish Tacos or Grilled Shrimp Tacos.
Add to Carne Asada Burrito Bowls.
Top some Shrimp Tostadas
Enjoy with chips or eat it by the spoonful!

Recipe FAQs:

Can I make this salsa ahead of time?

Yes! This salsa actually gets better as it sits. Make it a few hours ahead to let the flavors really come together. Store it in an airtight container in the fridge for up to 3 days.

How spicy is this salsa?

That’s totally up to you! Leave the jalapeño seeds in for more heat, or remove them for a milder version. You can also add more or less jalapeño depending on your spice preference.

Can I use canned pineapple instead of fresh?

Fresh pineapple is always best for texture and flavor, but canned pineapple works in a pinch — just make sure to drain it well before chopping.

Can I make this salsa less chunky?

Absolutely! Pulse it a few times in a food processor or blender for a smoother consistency. Just be careful not to over-blend – you still want some texture.

Mexican food is all about the sides, salsas, and toppings. In addition to using this pineapple salsa on all the things, try our Blender Salsa, Homemade Salsa Verde, or Easy Pico de Gallo. Want more of an avocado topping? Give The BEST Chunky Guacamole a go!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Pineapple Jalapeno Salsa Recipe

This fresh Pineapple Jalapeño Salsa is the perfect balance of sweet and spicy and it comes together in minutes! Serve it with chips, tacos, grilled chicken, or fish for a burst of bold, tropical flavor. Once you try it, you'll want to put it on everything!

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword chicken spinach artichoke bake, homemade salsa, pineapple salsa recipe

Prep Time 20

Total Time 20

Servings servings

Calories 95kcal

Author Sue Ringsdorf

Ingredients

1 medium pineapple – about four cups, diced
1 medium bell pepper – any color (can be a variety of colors)
1/2 cup red onion – diced
1/2 cup cilantro – chopped
1 medium jalapeno – diced (with or without seeds)
1 large lime – freshly squeezed
kosher salt – to taste
tortilla chips – to serve

Instructions

Prep the pineapple. Choose a pineapple that is ripe (or let it sit on the counter until it’s ready to use). Remove the crown, the bottom, and the outer layer of the fruit. Slice around the hard core and discard the core. Dice the outer layer into small chunks. You’ll want about 4 cups of diced pineapple.
1 medium pineapple
Chop remaining veggies. Then chop the bell pepper, jalapeño, cilantro, and red onion into small pieces.
1 medium bell pepper, 1 medium jalapeno, 1/2 cup cilantro, 1/2 cup red onion
Add lime juice and salt. Squeeze the limes directly over the salsa. Add salt to taste and stir.
1 large lime, kosher salt
Serve. Serve the salsa as a dip for chips, or add to tacos, bowls, salads, burritos, fish, or chicken.
tortilla chips

Notes

Nutrition

Classic Deviled Eggs

Sue Ringsdorf — Thu, 02 Apr 2026 11:00:00 +0000

Classic Deviled Eggs are made with just a few simple ingredients. A quick and hard-to-resist appetizer that is always a hit at parties and family gatherings!

Deviled Eggs with Apple Cider Vinegar

Deviled eggs are an absolute staple in our house – my guys absolutely devour them every single time! There really is no better easy appetizer, and every time I make them I find myself wondering why I don’t whip them up more often. They disappear fast so consider yourself warned!

I love the tang of apple cider vinegar and use it in many recipes, including my momma’s Creamy Potato Salad. This vinegar is great in salad dressings too, especially our Light Honey Mustard Dressing and the dressing I use in the Best Cucumber Salad!

For another egg recipe, try some Egg Salad with Dill!

Why this Recipe Works:

Simple and classic – just a handful of pantry staples come together to create the most perfectly creamy, crowd-pleasing filling
The perfect balance of flavor – yellow mustard, apple cider vinegar, and a touch of sugar give these deviled eggs just the right amount of tang and sweetness
Smoked paprika on top – that finishing touch adds a beautiful pop of color and a subtle smoky flavor that takes them over the top
Always a crowd-pleaser – there is never a deviled egg left on the plate, guaranteed!

How to make Classic Deviled Eggs:

Classic Deviled Eggs are unbelievably simple to make. Keep on reading the easy steps below!

Step 1
Cook eggs. Cook your eggs (using either the stove top method or the instant pot – directions below) and cool off in an ice bath. When cool, remove eggs to a clean towel.

Step 2
Peel eggs. Carefully peel the eggs, and use a sharp knife to cut in half (the long way).

Step 3
Remove yolks. Then remove the egg yolks, place on plate or flat surface, and mash well with a fork. Transfer to a mixing bowl.

Step 4
Make filling. Add remaining ingredients to the mashed yolks – the mayo, sugar, vinegar, mustard, salt, and pepper – and stir to combine.

Step 5
Pipe filling. Use a piping tool (or just a spoon) to fill the egg whites with the yolk mixture, dividing evenly among all whites.

Step 6
Add toppings. Add a sprinkle of smoked paprika to the top of the deviled eggs along with some freshly ground black pepper.

Step 7
SERVE these deviled eggs on a large tray. Leftovers will last 4-5 days in the refrigerator.

How to make perfectly boiled eggs:

I use one of two methods to make my eggs for this recipe.

Stove-top Method. Place eggs in a small pan, cover with water and a big shake of salt or baking soda. Secure lid, and bring to a boil. Turn burner off, and keep your pan on burner with the lid on. Set timer to 11 minutes, and when timer is at zero, remove the eggs to an ice bath. When cooled, peel eggs.
Instant Pot Method. Place eggs in the egg wire rack in instant pot. Pour in two cups of water, secure lid, and set to pressure cook for three minutes, with a five minute natural release. When finished, open lid and remove eggs to an ice bath. When cooled, carefully peel eggs.

Recipe FAQs:

Why should I use older eggs for deviled eggs?

Fresh eggs are notoriously difficult to peel and can leave you with a bit of a mess! Eggs that are at least a week or two old peel so much more cleanly and easily.

How do I keep my deviled eggs from getting watery?

Make sure your eggs are completely cooled and dried before adding the filling. Also, avoid adding too much vinegar or any watery ingredients to the filling mixture.

Can I make deviled eggs ahead of time?

Yes! You can make them up to 24 hours ahead of time. Store them in an airtight container in the refrigerator and add the smoked paprika right before serving for the freshest presentation.

How do I get the filling into the eggs without a mess?

A piping bag or a zip-lock bag with the corner snipped off makes filling the eggs so much easier and gives them that beautiful bakery-style look. It’s worth the extra step!

What can I substitute for yellow mustard?

Dijon mustard works beautifully as a substitute and adds a slightly more sophisticated flavor. You can also use a combination of both.

More Delicious Appetizers:

Looking for other delicious appetizers? Try one of these next!

xoxo ~Sue

Classic Deviled Eggs

Classic Deviled Eggs are made with just a few simple ingredients. A quick and hard-to-resist appetizer that is always a hit at parties and family gatherings!

Course Appetizer

Cuisine American

Keyword classic deviled eggs, deviled eggs

Prep Time 30

Total Time 30

Servings deviled eggs

Calories 69kcal

Author Sue Ringsdorf

Ingredients

12 large eggs
1/2 cup mayonnaise
1 Tablespoon yellow mustard
1 Tablespoon apple cider vinegar
2 teaspoons granulated sugar
kosher salt and freshly ground black pepper – to taste
a sprinkle of smoked paprika – to serve

Instructions

Stove Top Method: Place eggs in a medium saucepan. Fill water to the top of the eggs, add one tablespoon salt, and place lid on pan. Turn burner to high and when it starts to boil, turn burner off, leave pan on burner, and set timer for 11 minutes. Remove pan from heat and place eggs in an ice bath until cooled.
Instant Pot Method: Place eggs on an egg trivet in instant pot. Pour about one cup of water into the pot. Attach lid and close vent. Set to pressure cook for two minutes, and then do a natural release for 10 minutes. Open vent, and then remove lid. Place eggs in an ice bath until cooled.
Gently slice eggs in half (lengthwise) and remove yolk. Set whites aside.
12 large eggs
Mix egg yolks, mayonnaise, mustard, vinegar, sugar, salt and pepper until creamy. Pour mixture in bag with piping tip.
1/2 cup mayonnaise, 1 Tablespoon yellow mustard, 1 Tablespoon apple cider vinegar, 2 teaspoons granulated sugar, kosher salt and freshly ground black pepper
Arrange egg whites on plate. Using piping tool, add the yolk mixture into the whites, and sprinkle with smoked paprika. Refrigerate until serving.
a sprinkle of smoked paprika

Video

Notes

If your eggs are too fresh, they won’t peel well. It’s best to use eggs that you’ve had in your refrigerator for awhile.
If you don’t have a piping tip, just use a spoon to fill the egg whites.
Store leftovers in an airtight container for two days.

Nutrition

Soft Pretzel Bites with Cheese Sauce

Sue Ringsdorf — Thu, 05 Feb 2026 12:00:00 +0000

We are obsessed with these Soft Pretzel Bites with Cheese Sauce! These buttery bites are made with bread flour for extra chewiness – perfect for dipping in a simple cheddar dipping sauce. Make this delicious recipe for your next game day, gathering with friends, or a fun night in!

Chewy Pretzel Bites

This recipe came about one afternoon when my son and his girlfriend were hanging out and wanted something to snack on. I was wanting to try this recipe and so they were my guinea pigs, LOL.

Admittedly, this one has taken a few practice runs because it’s easy to overdue the baking soda bath which can only result in one thing – a drop in trash bucket. Take it from me, make sure you only let the pretzel dough bites soak for 15-20 seconds to avoid a metallic taste!

I love a project, and this recipe is a great one to work on together when you have a few extras in the kitchen. One person to prep the dough, another to do the baking soda bath and bake, and then a few others to EAT these bites as fast as you make them. Speaking from experience here.

Why This Recipe Works:

FUN TO MAKE – While there are multiple steps, this recipe is truly a fun one to make.
SUPER TASTY – Salty, buttery, and absolutely delicious. Need I say more?
IMPRESSIVE – Whenever I make these, I get all the oooohhs and aaaahhs. Everyone asks, “You MADE these?” Yup. Make them!

Ingredients needed for Soft Homemade Pretzel Bites:

This recipe uses mostly pantry ingredients. It’s a great recipe to whip up on a whim.

Yeast – I use active dry yeast. Red Star is my preferred brand.
Brown Sugar – Just a bit to help activate the yeast.
Water – You’ll need warm water (between 105-110 degrees) to activate the yeast.
Butter – Some melted butter makes these pretzel bites…buttery!
Salt – Kosher salt is what I use in most of my cooking and baking. Sea salt could also be used.
Flour – Using bread flour makes these nice and chewy. You could, however, use all-purpose flour.
For boiling – You’ll need a combo of water and baking soda.
Egg Wash – A mixture of egg and water.
For Topping – After the pretzel bites come out of the oven, you’ll want to brush with softened butter.

For the cheese sauce, you’ll need sharp butter, flour, milk, cheddar cheese, and hot sauce (plus salt and pepper).

How to make Soft Pretzel Bites with Cheese Sauce:

Step 1
Activate the yeast. In a bowl of a stand mixer, combine the yeast, brown sugar, and warm water (warmed to 105-110 degrees F). Take a spatula and stir it around a couple of times. Then let it sit for about 15 minutes so that the yeast activates. The mixture get bubbly when it’s ready.

Step 2
Add butter. Add melted butter to the mixing bowl and stir again with a spatula.

Step 3
Add salt and flour to desired consistency. Add 3.5 cups of bread flour and kosher salt to the mixer. Attach dough hook and let the mixer run, occasionally scraping down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be slightly sticky, but easy to handle.

Step 4
Let dough rise. Grease a large bowl with oil. Remove dough from mixer and form it into a ball. Then place the dough ball in the bowl and cover it with a clean dish towel. Place bowl in a warm place in your kitchen and let rise until approximately doubled in size, about 30-35 minutes.

Step 5
Prep. Preheat your oven to 450 degrees. Line two baking sheets with parchment paper.

Step 6
Prep water bath. Combine the water and the baking soda together in a large pot. Bring mixture to a boil over medium-high heat.

Step 7
Shape pretzel bites. Spread a little bit of oil on a clean working surface or baking mat. Divide dough into eight sections, and roll out each section into a long rope. (See pictures.) Slice into approximate one-inch equal pieces.

Step 8
Boil bites. Gently drop about 12-15 pretzel pieces into the boiling water at a time. Cook for 15-20 seconds, and then immediately start removing them with a slotted spoon, shaking off excess water as you go. Place on the prepared baking sheets and brush with egg wash and a sprinkle of coarse salt, and continue with remaining dough.

For this size recipe, I was able to place half of the dough bites on each baking sheet. While one batch was baking, I prepped the other half of the dough.

PRO-TIP: Make sure you shake off the excess water after the baking soda bath. You can also strain them in a colander and quickly add to baking sheet.

Step 9
Bake. Bake bites in a preheated 450 degree oven for approximately 15-17 minutes, or until nice and golden brown. Immediately brush with softened butter.

Step 10
Make pretzel cheese sauce. In a small saucepan, melt butter over medium heat. Add flour and stir until full incorporated. Then add the milk, salt, and pepper and stir until slightly thickened.

Add cheese and hot sauce to the mixture and stir until cheese is completely melted. Remove the pan from the heat and spoon the cheese sauce into a serving bowl.

Step 11
Serve. Enjoy the pretzel bites warm out of the oven with our Pretzel Cheese Dip, Light Honey Mustard Dressing, or whatever you choose. Enjoy!

Leftover pretzel bites can be stored in an airtight container for several days. Reheat in the microwave and enjoy!

Other Delicious Pretzel Recipes:

Recipe FAQs:

Why do pretzel bites need a baking soda bath?

The baking soda bath gives pretzels their signature dark brown color, chewy crust, and distinctive pretzel flavor.

How long should I boil pretzel bites?

Just 20–30 seconds—any longer can cause a bitter baking soda taste.

Why do my pretzel bites taste like baking soda?

This usually happens if there’s too much baking soda in the water, the pretzels were boiled too long, or they weren’t drained well before baking.

What’s the difference between baking soda and baked baking soda?

Baked baking soda is less harsh and creates a smoother, more traditional pretzel flavor—similar to using lye but safer for home baking.

What temperature should pretzel bites bake at?

Bake them hot—425–450°F—so they brown properly and don’t taste alkaline.

Can I make pretzel bites ahead of time?

Yes. You can shape and refrigerate the dough for up to 24 hours or freeze baked pretzel bites and reheat before serving.

How do you keep pretzel bites soft?

Brush them with melted butter right after baking and store them in an airtight container once cooled.

What type of toppings work best on pretzel bites?

Coarse pretzel salt is classic, but garlic salt, cinnamon sugar, or everything seasoning are all great options.

What should I serve with pretzel bites?

Cheese sauce, mustard, beer cheese, or honey mustard are all popular and delicious choices.

Other Bread Recipes:

Homemade Brioche Buns – Another soft and buttery recipe, and a great recipe for sandwiches.
Chewy French Bread – My most popular recipe on the blog. Just five ingredients to the best, easy bread!
Easy Rosemary Focaccia Bread – The perfect bread for your next Italian meal, soft and delicious.

Kitchen Tools Used: (affiliate links)

Bosch Universal Mixer – The mixer I’ve used for years, and perfect for bread making.
Silicone Baking Mat – I love using baking mats for any kind of bread, like this one.
Scraper & Chopper – This is great for cutting dough and other baked goods.

xoxo ~Sue

Soft Pretzel Bites with Cheese Sauce

We are obsessed with these Soft Pretzel Bites with Cheese Sauce! These buttery bites are made with bread flour for extra chewiness – perfect for dipping in a simple cheddar dipping sauce. Make this delicious recipe for your next game day, gathering with friends, or a fun night in!

Course Appetizer, Snack

Cuisine American

Keyword homemade pretzel bites, pretzel cheese sauce, soft pretzel bites

Prep Time 1 30

Cook Time 15

Total Time 1 45

Servings servings

Calories 343kcal

Author Sue Ringsdorf

Ingredients

1 Tablespoon yeast
1 Tablespoon brown sugar
1 3/4 cup warm water (413 grams)
2 Tablespoons butter – melted
1 ½ teaspoons kosher salt
4 – 4¼ cups bread flour (520-552 grams) – more or less, to desired consistency

Other:

8 cups water
8 Tablespoons baking soda
egg wash
coarse salt – either sea salt or kosher salt
butter – for brushing on after baking

For cheese sauce:

2 Tablespoons unsalted butter
1 Tablespoon all-purpose flour
1 cup milk
8 oz. sharp cheddar cheese – freshly shredded
1-2 Tablespoons Frank's hot sauce
kosher salt and freshly ground black pepper – to taste

Instructions

Activate the yeast. In a bowl of a stand mixer, combine the yeast, brown sugar, and warm water (warmed to 105-110 degrees F). Take a spatula and stir it around a couple of times. Then let it sit for about 15 minutes so that the yeast activates. The mixture get bubbly when it’s ready.
1 Tablespoon yeast, 1 Tablespoon brown sugar, 1 3/4 cup warm water (413 grams)
Add butter. Add melted butter to the mixing bowl and stir again with a spatula.
2 Tablespoons butter
Add salt and flour to desired consistency. Add 3.5 cups of bread flour and kosher salt to the mixer. Attach dough hook and let the mixer run, occasionally scraping down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be slightly sticky, but easy to handle.
1 ½ teaspoons kosher salt, 4 – 4¼ cups bread flour (520-552 grams)
Let dough rise. Grease a large bowl with oil. Remove dough from mixer and form it into a ball. Then place the dough ball in the bowl and cover it with a clean dish towel. Place bowl in a warm place in your kitchen and let rise until approximately doubled in size, about 30-35 minutes.
Prep. Preheat your oven to 450 degrees. Line two baking sheets with parchment paper.
Prep water bath. Combine the water and the baking soda together in a large pot. Bring mixture to a boil over medium-high heat.
8 cups water, 8 Tablespoons baking soda
Shape pretzel bites. Spread a little bit of oil on a clean working surface or baking mat. Divide dough into eight sections, and roll out each section into a long rope. (See pictures.) Slice into approximate one-inch equal pieces.
Boil bites. Gently drop about 12-15 pretzel pieces into the boiling water at a time. Cook for 15-20 seconds, and then immediately start removing them with a slotted spoon, shaking off excess water as you go. Place on the prepared baking sheets and brush with egg wash and a sprinkle of coarse salt, and continue with remaining dough.
For this size recipe, I was able to place half of the dough bites on each baking sheet. While one batch was baking, I prepped the other half of the dough.
egg wash, coarse salt
PRO-TIP: Make sure you shake off the excess water after the baking soda bath. You can also strain them in a colander and quickly add to baking sheet.
Bake. Bake bites in a preheated 450 degree oven for approximately 15-17 minutes, or until nice and golden brown. Immediately brush with softened butter.
butter
Make pretzel cheese sauce. In a small saucepan, melt butter over medium heat. Add flour and stir until full incorporated. Then add the milk, salt, and pepper and stir until slightly thickened.
Add cheese and hot sauce to the mixture and stir until cheese is completely melted. Remove the pan from the heat and spoon the cheese sauce into a serving bowl.
2 Tablespoons unsalted butter, 1 Tablespoon all-purpose flour, 1 cup milk, 8 oz. sharp cheddar cheese, 1-2 Tablespoons Frank's hot sauce, kosher salt and freshly ground black pepper
Serve. Enjoy the pretzel bites warm out of the oven with some Pretzel Cheese Dip, Light Honey Mustard Dressing, or whatever you choose. Enjoy!

Video

Notes

Be careful when doing the baking soda bath. If you let the dough bite in the pot for too long, they will taste acidic. Trust me, I’ve done it and it’s so frustrating!
Leftover pretzel bites can be stored in an airtight container for several days. Reheat in the microwave and dip in some homemade cheese sauce!

Nutrition

Cheesy Pesto Pull-Apart Bread

Sue Ringsdorf — Thu, 18 Dec 2025 12:00:00 +0000

This Cheesy Pesto Pull-Apart Bread is loaded with melty cheese, fresh pesto, and golden baked layers that pull apart effortlessly. A fun, crowd-pleasing appetizer or side dish that’s perfect for parties, game day, or any cozy gathering!

Pesto Pesto Bread

This Cheesy Pesto Pull-Apart Bread is the kind of appetizer that disappears fast – like really fast. Every bite is loaded with melty cheese, garlicky pesto, and golden, toasty bread that’s crispy on the outside and soft in the middle. It’s one of those recipes that looks impressive but couldn’t be easier to make – just slice, stuff, bake, and watch it work its magic.

It’s also perfect for entertaining because it’s fun, shareable, and totally irresistible. Whether you’re hosting game night, a holiday party, or just having friends over for dinner, this bread brings everyone to the table (and keeps them hovering near the pan).

Reasons to love this pull-apart bread:

Melty, gooey cheese — every bite is packed with irresistible cheesy goodness.
Bursting with pesto flavor — the herby, garlicky sauce seeps into every nook of the bread.
Crispy outside, soft inside — the perfect texture combo that makes it impossible to stop eating.
So easy to make — just slice, stuff, and bake—no fancy skills required (but our Chewy French Bread is simple to keep hand in the freezer).
Customizable — try different cheeses, add sun-dried tomatoes, or sprinkle red pepper flakes for a kick.

What You’ll Need:

Bread – While I use my Chewy French Bread recipe, you could use any store-bought bread.
Pesto Sauce – We love using our Homemade Basil Pesto Sauce, store-bought sauce is fine too.
Cheese – We used parmesan cheese and mozzarella cheese but any combo of cheese will work.

How to make Cheesy Pesto Pull-Apart Bread:

Step 1
Make pesto sauce. Make homemade basil pesto sauce or use store-bought. Our homemade recipe freezes well if you’d like to make it in advance.

Step 2
Shred cheese. You can either use sliced cheese or shred it yourself. Stay away from pre-shredded cheese.

Step 3
Prep bread. Slice crusty bread in one-inch chunks, slicing in both directions. But DON’T SLICE ALL THE WAY THROUGH. You want the loaf to stay in tact while baking. Place on a baking sheet lined with parchment paper.

Step 4
Add toppings to bread. Spoon some pesto sauce in all the crevices of the bread, attempting to get some way down in the cracks of the bread. Then use your fingers to add as much cheese in the crevices as well, trying to get some into every inch of the bread. As the bread gets full, you’ll need to be careful to avoid breaking it apart.

Step 5
Add foil. Carefully place a piece of aluminum foil loosely over the bread. Don’t let the foil touch the cheese, if possible.

Step 6
Bake. Bake pesto pull-apart bread for 30 minutes in a preheated oven at 375 degrees F, and then remove foil and bake uncovered for a few minutes to crisp it up

Step 7
Serve. Enjoy party bread alongside a meal or as an appetizer with your favorite cocktails and mocktails.

What to serve with cheesy pesto bread:

Cocktails – Try our Grapefruit Gin Cocktails, Limoncello Mules, or Pineapple Coconut Margaritas.
Mocktails – For a non-alcoholic drink, how about Raspberry Mocktails, Strawberry Mojito Mocktails, or Blueberry Mocktails.
Side to any main dish. Serve it with our favorite Italian Wedding Soup with Turkey Meatballs, Lasagna Roll Ups with Cottage Cheese, or Lemon Ricotta Pasta.

Recipe Tips:

Keep some French bread in your freezer at all times. I take my mom’s recipe, and instead of using French bread loaf pans, I make a couple loafs in my cast iron skillets.
Make up a double batch of pesto sauce, and freeze small portions for when you need it. BTW, when you freeze pesto sauce, the colors don’t stay as vibrant, but the taste is still wonderful.
Keep a few kinds of cheese handy in your refrigerator. I used mozzarella and parmesan, but any variety that you prefer would be just as good.

Recipe FAQs:

What kind of bread works best for pull-apart bread?

A round loaf of sourdough or Italian bread works great—it’s sturdy enough to hold all the cheese and pesto without falling apart.

What kind of cheese works best?

Mozzarella melts beautifully, but adding a little provolone or parmesan gives extra flavor and stretch.

Can I use store-bought pesto sauce?

Yes, store-bought pesto works perfectly, but if you have homemade on hand, even better.

Can I make this ahead of time?

Yes, assemble it up to a few hours ahead, cover tightly, and bake right before serving.

What can I serve with cheesy pesto pull-apart bread?

It’s perfect with soups, salads, or pasta—or just enjoy it as a fun, cheesy appetizer everyone can pull apart and share!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Cheesy Pesto Pull-Apart Bread Recipe

This Cheesy Pesto Pull-Apart Bread is loaded with melty cheese, fresh pesto, and golden baked layers that pull apart effortlessly. A fun, crowd-pleasing appetizer or side dish that’s perfect for parties, game day, or any cozy gathering!

Course Appetizer

Cuisine American

Keyword cheesy party bread, cheesy pesto bread

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 278kcal

Author Sue Ringsdorf

Ingredients

1 medium French bread or sourdough loaf – cut into a checkerboard
1 cup pesto sauce – my homemade versions are on this site
10 oz shredded mozzarella cheese – or more
2 oz shredded parmesan cheese
freshly ground black pepper

Instructions

Make pesto sauce. Make homemade basil pesto sauce or use store-bought. Our homemade recipe freezes well if you’d like to make it in advance.
Shred cheese. You can either use sliced cheese or shred it yourself. Stay away from pre-shredded cheese.
Prep bread. Slice crusty bread in one-inch chunks, slicing in both directions. But DON’T SLICE ALL THE WAY THROUGH. You want the loaf to stay in tact while baking. Place on a baking sheet lined with parchment paper.
1 medium French bread or sourdough loaf
Add toppings to bread. Spoon some pesto sauce in all the crevices of the bread, attempting to get some way down in the cracks of the bread. Then use your fingers to add as much cheese in the crevices as well, trying to get some into every inch of the bread. As the bread gets full, you’ll need to be careful to avoid breaking it apart.
Add some freshly ground black pepper on top, as desired.
1 cup pesto sauce, 10 oz shredded mozzarella cheese, 2 oz shredded parmesan cheese, freshly ground black pepper
Add foil. Carefully place a piece of aluminum foil loosely over the bread. Don’t let the foil touch the cheese, if possible.
Bake. Bake pesto party bread for 20 minutes in a preheated oven at 400 degrees F, and then remove foil and bake uncovered for a few minutes to slightly brown the cheese.
Serve. Enjoy party bread alongside a meal or as an appetizer with your favorite cocktails and mocktails.

Notes

When cutting the bread in chunks, be careful to NOT cut all the way through the bread. You want it to stay in tact.
Using homemade pesto sauce is best, but store bought is ok too.
You can use a variety of different cheeses, according to whatever you like best.
Using a foil tent during part of the baking time will ensure the cheese doesn’t burn. Just watch it carefully.

Nutrition

Baked Goat Cheese Dip

Sue Ringsdorf — Mon, 15 Dec 2025 12:00:00 +0000

This Baked Goat Cheese Dip combines a tangy, bubbly goat cheese mixture with sweet fig jam and crunchy nuts. This five ingredient appetizer is the perfect combination of sweet and savory – and we’re obsessed!

Warm Goat Cheese Dip

Once again, I’ve recreated a dish we had at a restaurant. This time it was at a really fun brewery we went to after a long bike ride on our Anniversary Trip to Banff! We were exhausted, hungry, thirsty, and in the mood for something different.

Enter…warm goat cheese dip with fig jam and nuts! We were in heaven as we perched on stools overlooking the mountains – good beer, yummy dip, and even better company!

Why This Recipe Works:

SIMPLE TO MAKE – You’ll need just five simple ingredients for this delicious appetizer. Easy peasy and absolutely no fuss.
SWEET AND SAVORY – The goat cheese base is savory and well balanced when you swirl in that sweet fig jam. Feel free to use any jam – it’s good with other flavors too.
IMPRESSIVE FOR GUESTS – This baked goat cheese dip is not only delicious, it’s pretty to look at with those swirls of fig jam and chopped nuts. Great for a Friday happy hour, game day, or a party during the holiday season.
ADD IT TO A CHEESE PLATTER – Feel free to add this creamy dip to a cheese platter. A perfect holiday appetizer!

Ingredients Used for Baked Goat Cheese Dip Recipe:

Plain Goat Cheese – I recommend using a log of goat cheese for this dip. The log is softer and creamier, so it melts smoothly into a spreadable texture when baked, while crumbles tend to stay drier and don’t blend together as well.
Cream Cheese – Use a block of cream cheese for best results. While we used a light version, full-fat is also a great choice.
Extra Virgin Olive Oil – The olive oil adds a silky richness to the dip and helps everything melt more smoothly instead of drying out.
Fig Jam – Fig jam is generally easy to find, especially in well-stocked grocery stores.
Nuts – Use any combo of nuts for a crunchy topping. You can also toast them for additional flavor.

How to make Creamy Goat Cheese Dip:

Step 1
Prep bread. Slice baguette into thin pieces and brush lightly with olive oil. Bake in a 400-degree oven for 6-7 minutes or to your liking. Remove and rub with garlic (optional).

Step 2
Mix ingredients in food processor. To a bowl of a food processor, combine the soft goat cheese, cream cheese, and olive oil. Process ingredients until creamy.

Step 3
Add dip to a small baking dish. Then use a silicone spatula to spoon dip into a shallow baking dish. Smooth out evenly.

Step 4
Bake dip. Bake dip in a preheated 350-degree oven until hot and bubbly, about 18-20 minutes or so.

Step 5
Add toppings. While the dip is hot, add the fig jam in spoonfuls and then swirl into the goat cheese. Use as much or as little as you like! Top with chopped nuts.

Step 6
Serve. Serve warm dip with baguette slices, crackers, and/or apple slices!

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or enjoy chilled as a spread.

This is a relatively small recipe, perfectly for date night or a small gathering of four. You may want to double it for large gatherings.

Recipe FAQs:

What kind of goat cheese works best for this dip?

A creamy, fresh goat cheese log works perfectly—it softens into a spreadable texture when baked. Avoid aged goat cheese since it’s too crumbly and sharp for this recipe.

Can I use something other than fig jam?

Yes, apricot, raspberry, or even hot pepper jelly make delicious alternatives if you’d like a different sweet or tangy twist.

Which nuts pair best with goat cheese dip?

Walnuts, pecans, and pistachios are especially good choices. Toasting them lightly before adding gives the dip extra crunch and flavor.

How do I serve baked goat cheese dip?

Serve it warm with toasted baguette slices, sturdy crackers, or apple and pear wedges. It also makes a great addition to a cheese board.

Other Dip Recipes:

Choose your favorite recipe (or two)!

Drinks to Pair:

A glass of wine is always nice with a wonderful appetizer.
Cocktails – Try some Pineapple Coconut Margaritas, Blueberry Mojitos, or Grapefruit Palomas.
Mocktails – How about some Raspberry Mocktails, Strawberry Mojito Mocktails, or Strawberry Daiquiri Mocktails?

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Baked Goat Cheese Dip

This Baked Goat Cheese Dip combines a tangy, bubbly goat cheese mixture with sweet fig jam and crunchy nuts. This five ingredient appetizer is the perfect combination of sweet and savory – and we're obsessed!

Course Appetizer

Cuisine American

Keyword baked goat cheese dip, goat cheese dip with fig jam

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 320kcal

Author Sue Ringsdorf

Ingredients

8 oz. goat cheese log – softened
4 oz. cream cheese light – softened
2 Tablespoons olive oil
kosher salt – to taste
1/3 cup fig jam
handful of chopped nuts
baguette slices, crackers, apple slices – to serve

Instructions

Prep bread. Slice baguette into thin pieces and brush lightly with olive oil. Bake in a 400-degree oven for 6-7 minutes or to your liking. Remove and rub with garlic (optional).
Mix ingredients in food processor. To a bowl of a food processor, combine the soft goat cheese, cream cheese, and olive oil. Process ingredients until creamy.
8 oz. goat cheese log, 4 oz. cream cheese light, 2 Tablespoons olive oil
Add dip to a small baking dish. Then use a silicone spatula to spoon dip into a shallow baking dish. Smooth out evenly.
Bake dip. Bake dip in a preheated 350-degree oven until hot and bubbly, about 18-20 minutes or so. Test to see if a sprinkle of salt is needed to balance flavors.
kosher salt
Add toppings. While the dip is hot, add the fig jam in spoonfuls and then swirl into the goat cheese. Use as much or as little as you like! Top with chopped nuts.
1/3 cup fig jam, handful of chopped nuts
Serve. Serve warm dip with baguette slices, crackers, and/or apple slices!
baguette slices, crackers, apple slices

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or enjoy chilled as a spread.
This is a relatively small recipe, perfectly for date night or a small gathering of four. You may want to double it for large gatherings.

Nutrition

Korean Meatballs Recipe

Sue Ringsdorf — Mon, 29 Sep 2025 11:00:00 +0000

This Korean Meatballs Recipe combines ground beef, Gochujang paste, and classic meatball ingredients with a sweet apricot glaze. We’re going for sweet and spicy flavors in these baked meatballs that can be adjusted to satisfy your taste buds!

Sweet and Spicy Korean Meatballs

Y’all know I’m a spice loving gal so I always jump at the idea of recipes that use Gochujang. No worries though because you can use as little as a couple of teaspoons and get incredible flavor without all the fire.

These meatballs are pretty versatile, and we loved them plain but also in bowls with whatever you have on hand. Think rice, noodles, or veggies – or a combo!

Want more spice in your life? Try our Spicy Sloppy Joes, Spicy Shrimp Ramen, or Spicy Tuna Cakes!

Why This Recipe Works:

SPICY TWIST – These meatballs are a little bit sweet and a little bit spicy. If you want to tone these down, add less Gochujang sauce.
SIMPLE RECIPE – We like an uncomplicated recipe at times. These Korean meatballs are simple enough to prepare on a weeknight and be can be prepped in advance too.
FULL OF FLAVOR – It’s the sweet and spicy sauce that makes the flavors shine through every single time.
GREAT FOR APPETIZER OR MEAL – Serve these as an appetizer for your next gathering, or as a main course over rice and veggies. So good!

What You’ll Need:

ground beef
onions and garlic
breadcrumbs
egg
Gochujang paste
milk
seasonings
for the sauce – a mixture of additional Gochujang paste, soy sauce, and apricot jam

How to make Korean Meatballs:

Step 1
Prep. Preheat oven to 400 degrees F. Prep a baking sheet with parchment paper.

Step 2
Combine ingredients. In a large mixing bowl, combine the meatball ingredients – ground beef, minced green onions and garlic, breadcrumbs, egg, Gochujang paste, milk, ground ginger, salt, and pepper.

Step 3
Mix ingredients. Use your hands to gently combine the meatball mixture. Try not to over-work the meat or it will become tough.

Step 4
Form meatballs. Use a large cookie scoop (or your hands) to form raw meatballs. Place on a baking sheet lined with parchment paper.

Step 5
Make sauce. In a small bowl, combine sauce ingredients – Gochujang paste, soy sauce, and apricot jam. Use a whisk to combine well.

Step 6
Bake meatballs. Bake meatballs in preheated oven for about 12-15 minutes, or until about 140-150 degrees using a digital thermometer. Remove from oven and use a spatula to move all of the meatballs closer together on the pan.

Step 7
Broil. Add about half of the apricot sauce to the baked meatballs. Then return pan to oven and broil for 2-3 minutes, or until approximate 155-160 degrees F.

USDA recommends 160°F for all ground meats to kill harmful bacteria like E. coli or Salmonella. We normally cook to a slightly lower temperature but be aware of potential risks.

Step 8
Serve. Serve Korean meatballs with the remaining apricot glaze, additional green onions, and sesame seeds.

Storing and Freezing:

Freeze uncooked meatballs or cooked meatballs wrapped tightly in plastic wrap and then place in a freezer bag or freezer-safe container.

Store leftover meatballs in an airtight container in your refrigerator for 3-4 days.

Recipe FAQs:

What kind of meat works best for Korean meatballs?

Ground beef, pork, or a mix of both works well for juicy and flavorful Korean meatballs.

Are these meatballs spicy?

Yes, adding gochujang (Korean chili paste) to the meat mixture and the glaze will add a spicy kick. You can add or subtract to tailor this recipe to your taste buds.

How should I serve Korean meatballs?

Serve them with steamed rice, kimchi, pickled vegetables, or wrapped in lettuce leaves for a full Korean-style meal. You can also serve these with a glaze as an appetizer.

Can I make these meatballs ahead of time?

Yes, you can prepare the mixture or cook the meatballs in advance and reheat them before serving.

What can be substituted for Gochujang?

You could try 1) miso paste and chili sauce, 2) sriracha and honey, or 3) Thai chili paste.

Other Meatball Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Korean Meatballs Recipe

This Korean Meatballs Recipe combines ground beef, Gochujang paste, and classic meatball ingredients with a sweet apricot glaze. We're going for sweet and spicy flavors in these baked meatballs that can be adjusted to satisfy your taste buds!

Course Appetizer, Main Dish

Cuisine Korean

Keyword Korean meatballs recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings meatballs

Calories 114kcal

Author Sue Ringsdorf

Ingredients

For the meatballs:

1 pound ground beef
3 green onions – diced
1 clove garlic – minced
1/3 cup Panko breadcrumbs
1 large egg
2 Tablespoons Gochujang paste
2 Tablespoons milk
1/2 teaspoon ground ginger
kosher salt and freshly ground black pepper – to taste

For the apricot sauce:

1-2 Tablespoons Gochujang paste – depending on how spicy you like it
2 Tablespoons lower-sodium soy sauce
1/2 cup apricot jam

Instructions

Prep. Preheat oven to 400 degrees F. Prep a baking sheet with parchment paper.
Combine ingredients. In a large mixing bowl, combine the meatball ingredients – ground beef, minced green onions and garlic, breadcrumbs, egg, Gochujang paste, milk, ground ginger, salt, and pepper.
1 pound ground beef, 3 green onions, 1 clove garlic, 1/3 cup Panko breadcrumbs, 1 large egg, 2 Tablespoons Gochujang paste, 2 Tablespoons milk, 1/2 teaspoon ground ginger, kosher salt and freshly ground black pepper
Mix ingredients. Use your hands to gently combine the meatball mixture. Try not to over-work the meat or it will become tough.
Form meatballs. Use a large cookie scoop (or your hands) to form raw meatballs. Place on a baking sheet lined with parchment paper.
Make sauce. In a small bowl, combine sauce ingredients – Gochujang paste, soy sauce, and apricot jam. Use a whisk to combine well.
1-2 Tablespoons Gochujang paste, 2 Tablespoons lower-sodium soy sauce, 1/2 cup apricot jam
Bake meatballs. Bake meatballs in preheated oven for about 12-15 minutes, or until about 140-150 degrees using a digital thermometer. Remove from oven and use a spatula to move all of the meatballs closer together on the pan.
Broil. Add about half of the apricot sauce to the baked meatballs. Then return pan to oven and broil for 2-3 minutes, or until approximate 155-160 degrees F.
USDA recommends 160°F for all ground meats to kill harmful bacteria like E. coli or Salmonella. We normally cook to a slightly lower temperature but be aware of potential risks.
Serve. Serve Korean meatballs with the remaining apricot glaze, additional green onions, and sesame seeds.

Notes

You can tailor the Gochujang according to your taste buds.
Serve these as an appetizer for your next gathering, or as a main course over rice, pasta, or veggies (or a combination). So good!
Freeze uncooked meatballs or cooked meatballs wrapped tightly in plastic wrap and then place in a freezer bag or freezer-safe container.
Store leftover meatballs in an airtight container in your refrigerator for 3-4 days.

Nutrition

Sourdough Discard Crackers

Sue Ringsdorf — Mon, 22 Sep 2025 11:00:00 +0000

Turn leftover sourdough starter into crispy, golden crackers! These easy Sourdough Discard Crackers are packed with flavor and make the perfect homemade snack – perfect for happy hour charcuterie boards!

Crispy Homemade Crackers

Homemade crackers? You might wonder why anyone would make them when the store-bought kind are already delicious.

Making homemade sourdough crackers is easier than you might think and totally worth it. With just a bit of sourdough discard, butter or olive oil, and your favorite seasonings, you can roll out thin, crispy crackers that taste far fresher than anything from a box.

I use to roll my eyes at homemade crackers, but this sourdough-making gal is now a huge fan! Take note that this recipe is rather small. If you’re feeding a crowd, you’ll need to double or triple it!

Why This Recipe Works:

Reduces waste – A smart, tasty way to use up extra starter.
Tangy flavor – The natural sourdough acidity gives crackers a unique, savory taste.
Crispy texture – Thinly spread discard bakes into perfectly crunchy bites.
Customizable – Easily flavored with herbs, seeds, cheese, or spices.

What You’ll Need:

You’ll need just a handful of simple ingredients to make the tastiest crackers! Trust me.

Unsalted Butter
Sugar
Kosher Salt
Italian Seasoning
Sourdough Discard

BTW, this recipe doesn’t make a ton of crackers, but it’s a nice little snack to share. If you have loads of discard, double it and use two sheet pans!

How to make Sourdough Discard Crackers:

Step 1
Measure out the sourdough discard. Use a digital thermometer to measure the sourdough discard into a bowl or jar.

Step 2
Combine melted butter and seasonings. Add butter to a bowl and heat in microwave until melted. Add sugar, salt, and Italian seasoning. Mix well.

Step 3
Add discard to bowl. Then add the sourdough discard to the butter mixture and stir until very well combined.

Step 4
Spread cracker mixture on pan. Preheat oven to 350 degrees and add parchment paper to a baking sheet. Pour cracker mixture on the middle of the pan and use a spatula to spread close to all sides of the pan, in a very thin layer.

Step 5
Bake and score. Bake in the preheated oven for ten minutes. Remove pan and use a pizza cutter to slice into even squares. Use a fork to prick dough all over.

Step 6
Finish baking. Return pan to oven and finish baking, approximately 10-20 more minutes. If your oven bakes uneven or the mixture is thinner in some places, you’ll want to remove some of the cracker squares as the crackers continue to brown.

Step 7
Store. Store crackers in an airtight container for a day or two – if they last that long!

STORING: Keep sourdough crackers in an airtight container at room temperature for up to a week (if they last that long!).

Recipe FAQs:

Do I need active starter, or can I use discard?

Discard works perfectly—it gives the crackers flavor without needing extra rise.

How thin should I spread out the dough?

As thin as possible! The thinner the dough, the crispier the crackers will be.

Should I add flour?

This recipe doesn’t require flour. We’re just using the sourdough discard and spreading the mixture super thin.

Can I add flavors?

Absolutely—try herbs, garlic powder, sesame seeds, cheese, or everything bagel seasoning.

Other Sourdough Recipes:

We love using our sourdough starter for bread recipes. Here are a few of our faves!

Looking for more discard recipes? Try our Sourdough Discard Pizza Dough Recipe or these recipes (from other food bloggers) – sourdough blueberry muffins, overnight sourdough pancakes, or sourdough discard banana bread.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Sourdough Discard Crackers Recipe

Turn leftover sourdough starter into crispy, golden crackers! These easy Sourdough Discard Crackers are packed with flavor and make the perfect homemade snack – perfect for happy hour charcuterie boards!

Course Appetizer, Snack

Cuisine American

Keyword sourdough discard cookies, sourdough discard crackers

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 192kcal

Author Sue Ringsdorf

Ingredients

2 Tablespoons unsalted butter
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 teaspoon Italian Seasoning
3/4 cup sourdough discard (180 grams)

Instructions

Measure out the sourdough discard. Use a digital thermometer to measure the sourdough discard into a bowl or jar.
Combine melted butter and seasonings. Add butter to a bowl and heat in microwave until melted. Add sugar, salt, and Italian seasoning. Mix well.
2 Tablespoons unsalted butter, 1/2 teaspoon granulated sugar, 1/2 teaspoon kosher salt, 1 teaspoon Italian Seasoning
Add discard to bowl. Then add the sourdough discard to the butter mixture and stir until very well combined.
3/4 cup sourdough discard (180 grams)
Spread cracker mixture on pan. Preheat oven to 350 degrees and add parchment paper to a baking sheet. Pour cracker mixture on the middle of the pan and use a spatula to spread close to all sides of the pan, in a very thin layer.
Bake and score. Bake in the preheated oven for ten minutes. Remove pan and use a pizza cutter to slice into even squares. Use a fork to prick dough.
Finish baking. Return pan to oven and finish baking, approximately 15-25 more minutes. If your oven bakes uneven or the mixture is thinner in some places, you’ll want to remove some of the cracker squares as the crackers continue to brown.
Store. Store crackers in an airtight container for a day or two – if they last that long!

Notes

STORING: Keep sourdough crackers in an airtight container at room temperature for up to a week (if they last that long!).

This is a small recipe. If you have lots of sourdough discard, simply double the recipe and use two sheet pans.

Nutrition