Crazy Dough: One Homemade Dough Makes Pizza, Cinnamon Rolls & Naan

One dough ate completely different breads, both sweet and savory. I've been making my crazy dough for years and it still gets me every time that one dough can make such a variety of breads from pizza to cheesy bread, naan, pretzels, even cinnamon rolls. And today we are going through all of it. This is the One Crazy Dough Show. Hi Bold Bakers. What if I told you that out of one simple dough you can make a variety of different breads? In this series I'm going to show you how you can take one bread dough and make it into pizza, naan bread, even cinnamon rolls. One dough with endless possibilities. So let's get baking. So we call this crazy dough for the simple fact that it is pretty crazy that you can make sweet and savory breads out of the one dough. Now I know bread making can be intimidating but trust me it could not be easier. I'm going to take out all of the in this video. We're going to get started by mixing together our wet ingredients in a jug. So pour in some lukewarm milk. Now you want it to be warm because it helps the yeast grow. Next we're going to add in some sugar. It's really important because yeast actually feeds off sugar. And then next we're going to add in some dried yeast. Now you can use active dried yeast or just regular dried yeast. Both work really well. Then just take a whisk and whisk them all together until your yeast has dissolved. Then just set this aside. Let the yeast activate and you'll see it bubbles a little bit. Now next we're going to mix together the rest of our ingredients. So now in a separate bowl we're going to add in some yogurt and an egg and then whisk them together until well combined. If you don't eat eggs you can leave them out and add a little extra milk. Okay that's whisked up. Now we're going to set this aside and mix together all of our dry ingredients. So into our large bowl we're going to add in some plain flour. Now for this recipe you don't need bread flour. Plain flour works really well. Next we're going to add in a bit of salt because all doughs and baking need salt to give it a nice flavor. And then we're going to add in some baking powder. Now it might seem weird that we're adding in baking powder because we already have yeast but we are making a variety of different things so it does need the baking powder. And then just take a whisk and shimmy them all together. Okay so that's that. Now we're going to combine all of our ingredients together to make our dough. Go ahead and add in your yeast mix. And then follow that with the yogurt. Okay so now take a spatula or a wooden spoon and just bring all of your dough together. So now I'm seeing that my dough is a little bit dry. That is totally okay if yours turns out like this. All we're going to do is add in a small bit of extra milk just to wet the extra flour and then keep on mixing. And then likewise if you find that your dough is too sticky add in a little bit of flour and that will help make it a bit stiffer. So now you've probably noticed that you mix this dough by hand. You do not need a stand mixer or a bread machine to make this. It could not be easier. Okay so our dough has formed a nice ball. This is what we're going for. Now I'm going to take some cling wrap and then tightly cover the top of your bowl. You don't want any air to get in here. Lovely. Then I'm going to take a nice clean tea towel, lay that over the top and what we're doing is making our dough lovely and snug. Giving it a warm little bed so it can grow. We're going to set this aside and let it prove for two hours. So our dough has been out at room temperature for two hours. Now as you can see it has probably tripled in size. It is lovely and big and light and fluffy. Now our dough is ready to be used at this stage. But if you don't want to use it straight away you can pop it into your fridge for up to three days. And best of all you can actually freeze this dough if you portion it up, put it in baggies and pop it into the freezer. But for right now one of the variations that we are going to make is a lovely cheesy loaf of bread. So go ahead and turn out your dough onto a floured surface. Now just cut your dough straight down the middle because this recipe makes two loaves of bread. So now the best thing about this dough is that you can make one loaf of bread and then maybe you can make a naan bread as well. You don't have to use it all to make the one thing. That is the beauty of this. Then just with your hand flatten out your dough and then we're going to sprinkle over some cheddar cheese which I absolutely love. Now the best thing about this dough also is that you can add in whatever you want. You want to add in sun-dried tomatoes, some herbs. It'll take whatever you want to put in there. Okay now our cheese is on there and all you want to do simply is just knead the dough and get that cheese all the way throughout. So our cheese is all kneaded in. So now what I'm going to do is just roll out my dough to kind of a sausage shape. Lovely. And then I'm going to pop them into a loaf tin that's been greased with oil. Now because I love to decorate things on Bigger Bolder Baking, I'm going to sprinkle even more cheddar cheese on top. I love cheesy bread. This is going to be so good. Then our next step is to cover this loaf in cling wrap. Nice and tight. Make sure there's no air getting in there. And then we are going to take our dough, leave him sitting out at room temperature until he doubles, maybe even triples in size. It will roughly take an hour, an hour and a half. So it has been around 45 minutes or so and our bread is proofed. As you can see, he's risen up to the top of the tin and he's nice and light and fluffy. Now depending on what country you're in and how hot it is, your timing may vary but just look for this stage when it's risen up and lovely. Okay, this guy is ready for the oven. Bake your bread at 400 degrees Fahrenheit or 200 degrees Celsius for roughly 30 to 35 minutes or until your bread is golden brown. Our bread is done and it looks and smells amazing. I'm going to leave it in the tin to cool down for around 20 minutes. After a few minutes, turn your bread out of the loaf tin and place it on a wire rack until it cools down completely. When your bread is completely cold, now is a good time to slice it. This bread is great for sandwiches and also it makes delicious toast. But the way I like to enjoy it is simply fresh with some butter. Oh, I love this bread and it's so cheesy. I know you're going to love this recipe. So that's the simple master recipe. You saw me make a cheesy loaf of bread. Next we are going to make a delicious pizza. Same dough, completely different results. Hi Bold Bakers! Crazy dough is one dough with endless possibilities, both sweet and savory, like cinnamon rolls and even naan bread. Last week we made cheesy bread with the dough and this week we're going to use the same dough to make pizza. So let's get baking. So I know that everybody out there will be able to make this dough. It is really easy and best of all you don't even need a stand mixer to be able to make it. Now I made the dough in a previous video so make sure you check that out and also the recipe for it can be found on biggerbolderbaking.com. Okay, now let's talk pizza. Here I have my dough and this dough makes four big pizzas. So just cut it into four sections. Now I'm going to roll out one pizza to show you how to make it but if you don't want to cook off all four pizzas then pop these guys into baggies and put them in the fridge or you can even freeze them and then take them out whenever you want to have lovely homemade pizza. Okay, so on a floured surface I'm going to roll my dough into a ball. Get a nice round shape on them. So now when you're rolling out dough you might notice that it springs back into shape and goes kind of small. Do not worry, that's exactly what bread dough should do and what it is is the gluten retracting and going small again. So here is the trick. You want to put a towel over your pizza dough, let it sit there, walk away, let it rest for around 15 minutes and by the time you come back to it it'll be really easy to roll out. If it still springs back it needs a little bit more time but don't worry it'll get there. So I let my dough rest for around 20 minutes and now he's going to be ready to roll out even more. Every Sunday I'm going to show you a new recipe that you can use this one dough for like cinnamon rolls and even naan bread. So tune in every Sunday. Now you want to roll out your pizza to roughly 10 to 12 inches. It is going to give you a lovely thin crust. So great, our pizza is lovely and round. Mine don't always come out round so this is looking good. Now here I have a thin edge tray that is dusted with some flour and what we're going to do is carefully lift our pizza base onto our tray. You're going to see why in a few minutes. Okay once he's on there you start to decorate your pizza while he's on the tray. Now you do this so it can easily slide from this tray into the oven. Now here I've got some pizza sauce. Now I have a recipe for this sauce on BiggerBolderBaking.com but you can also use store-bought sauce. Now I'm just going to get a big spoonful and spread it all the way around my base. Lovely. Don't be shy with the sauce. It's one of my favorite parts. And then I'm going to scatter over some shredded mozzarella. Now you can use any kind of a cheese that you want. It's really up to you. Parmesan would be good. Some Swiss cheese. Okay lovely. The more the merrier when it comes to the cheese. Now you want to be careful when you're putting on your toppings. Don't put on too many toppings because it will weigh down your pizza and you won't be able to get it off the tray. Now we're going to make one of my favorite pizzas which is pepperoni pizza. I absolutely love it. So I'm going to put on lots of pepperonis everywhere. Now these pizzas are really fun to make at the weekend for sleepovers or for parties. They're easy to make and everybody can decorate and eat their own. Okay this is looking delicious. This pizza is ready for the oven. So you want to bake your pizza at 450 degrees Fahrenheit or 225 degrees Celsius for roughly 9 to 12 minutes. So as you saw I actually had a preheated tray in my oven and the reason that I do this is because it gives you a lovely crispy crust. So if you can, put a tray into your oven and then slide your pizza right onto that. It'll make the world of difference. So this is a good time to say if you haven't yet done so, don't forget to hit that subscribe button so you don't miss out on any of my upcoming videos. Okay I'm starting to smell pizza and gooey cheese so I think it's ready. This pizza looks amazing. The crust is a lovely golden brown on the outside and what I love is that there's still gooey cheese in the middle. Now we're going to go ahead and cut our pizza because it's best enjoyed warm straight from the oven. So it's still nice and soft. Now just look at this base. It's a lovely thin crispy base. This is my kind of pizza. Oh my gosh. Who does not love homemade pizza? And you saw how easy it was to make this. You have to try this recipe. Homemade pizza from the very same dough. But this is where it gets really interesting. We're going to go from an Italian classic to soft pillowy naan bread. Same dough but we're crossing continents. Hi Bold Bakers! In a previous video I made crazy dough. Now crazy dough is one dough that you can make so many different breads from. Both sweet and savory. Like cinnamon rolls and pretzels. Last week I used it to make pizza and this week I'm going to use the exact same dough to make naan bread. So let's get baking. So we're going to start out with our dough. Now like I said I made it in a previous video. It is really easy to make and all you have to do is mix it by hand. The recipe for it can be found on BiggerBolderBaking.com and make sure you subscribe to my channel so you don't miss out on any of my upcoming videos. So now I have my dough here ready to go and I'm going to cut it up into eight pieces. Now cut it up as evenly as you can. Don't worry if they're not exact. And then once they're cut all you want to do is just roll them into little balls. A really easy way to roll dough is just to push it into the counter and let it pop back up into your hand and that will help you get a nice round ball. Okay so once your dough is shaped I'm going to take a tea towel and lay it over the dough. Now the reason that we do this is because the dough needs to relax. The more relaxed it is the easier it will be to roll out and you want to make sure that you cover it tightly so no air gets at your dough. I'm going to let these relax for around 15 to 20 minutes. So it's been 20 minutes. My dough is nice and relaxed. So now on a lightly floured surface you do not need too much flour. Sometimes it's actually easier to roll the less flour that you have. I'm going to take my rolling pin and I'm going to roll my naan out to around 8 inches by 8 inches. Now if your dough starts to pull back away from you it means that it needs a little bit more time to rest. The gluten is kind of retracting and it makes it small again. So just put another tea towel over it and let it relax if it does. Otherwise just keep on rolling and try and get the shape of a naan bread. I know it can be kind of hard. It does take a little bit of practice. Okay lovely this guy is 8 by 8 inches. Looking good. Nice and round. He doesn't always come out round. So now next we're going to brush it with some butter. I have some garlic butter here and all it is is some fresh garlic and some melted butter. It smells delicious. It's worth it to go that extra step with the garlic. And then all I'm going to do is just brush the top of the naan bread. You want to get it all nice and coated. Now I'm going to show you the reason why we do this in a few minutes. Okay so now we're almost there with our naan bread. Here's the great thing about it. You don't actually cook it in an oven. You cook it on the stove top. It is really easy and fast to make. So we're going to do that now. So now for the cooking. I'm going to show you the pieces of equipment that you need. Here I have a cast iron skillet. Now you can also use a frying pan. Use something quite heavy. And I have it over a medium heat. Now the other thing that you're going to need is a metal bowl. Not a glass bowl. A metal bowl. And this will actually steam your bread and you're going to see that really really soon. So this guy is important. Now the other things you need are a pair of tongs and then a palette knife so you're able to lift the bowl off safely. So we have our equipment ready to go and here I have my naan bread. Now I've got the buttery side facing upwards. Now watch this little trick carefully. I'm very quickly going to put him butter side down onto the cast iron skillet. Then I'm going to take my hat and I'm going to put it on nice and quickly. Now what we want to do is let this cook for around three minutes. It will steam. It'll get lovely and bubbly and then we'll check on it. Now if you don't have a metal bowl, don't worry about it because you can always use like a cake tin or something like that. It just needs a little bit of height so your bread can puff off. Now I know this is kind of funny but you would not believe how good this smells with the garlic going on the cast iron skillet. Oh yummy yummy yummy. Now you probably don't know this about me but one of my favorite cuisines is Indian food. I absolutely love it, especially like a tikka masala or something like that. And then having the naan bread to wipe it all off with. Yum. Okay so it's been two minutes and I can actually hear the condensation dropping onto the skillet. Now I want you to look at this. Take a tea towel and carefully lift off the bowl or your tin and just watch all the steam come out. Wow. Do you see that? That's what cooks your bread and gives it that lovely bubbly texture. Now just take your tongs and then flip it over. Look at that. Absolutely gorgeous. Did I tell you how quick it is to make naan bread? Yummy. So on this other side you just want to cook it again for like another two to three minutes. Okay so I think he's done on the other side. Let's have a little peek. Oh gorgeous. Do you see how it still gets bubbly on the other side as it cooks? Fantastic. This is looking perfect. Now we're going to take them off the heat. Now just go ahead and continue cooking off the rest of your naan bread. So the reason I wanted to make this series is because I don't want bread to be intimidating for you. It is such an easy thing to make. And make sure you check out all the other crazy dough recipes in the playlist so you can just see all the array of breads that you can do. I'm pretty proud of this naan bread. They are all done and now we're going to pop them into a basket. I like to line my basket with a nice clean tea towel. Then I pop in my naan bread. Then I have some chopped cilantro here or also known as coriander and I'm just going to sprinkle it over the top of the naan bread. Then I just go ahead and I keep on stacking and sprinkling with some coriander. And then when they're all piled up, I like to take the corners and just cover up the bread, keep it nice and warm. It also kind of softens the naan a little bit and it keeps it really nice and toasty in there until you're ready to eat it. Now your naan bread is best eaten warm. Now I'm going to rip this open because I want you to see the texture on the inside. Look at that. You see how soft it is and where the bubbles were? This bread is absolutely gorgeous. Yummy. Oh yeah. See this is why I love bread. It's so easy to make and it just is so great even by itself. But you know what? Try it with curries, have it with dips, you're absolutely going to love it. Three savory breads in but this is where it gets really interesting. This dough does not just skew savory, it also does sweet beautifully. Next up is a delicious braided Nutella loaf that looks like it just came out of a bakery. Hi Bold Bakers. In a recent video I showed you how to make crazy dough. Now crazy dough is one dough that makes a variety of different breads, both sweet and savory, like cinnamon rolls and even pizza. Last week I used it to make naan bread and this week we're going to use the same dough to make sweet Nutella loaf. So let's get baking. So like I said, I made this dough in a previous video. It is really easy to make. You just mix it up by hand. You don't need a stand mixer. The recipe for it can be found on BiggerBolderBaking.com and if you're new to my channel then welcome and make sure you tap that subscribe button. Okay, so I've got my dough here ready to go. I'm just going to cut it in half. So I'm going to keep one half here and then I'm going to put the other half over to the side. Now you want to cover him with a tea towel so he doesn't get the air at him until we're ready to use him. So I'm going to flour my surface and then I'm going to roll out this piece of dough to roughly 16 by 9 inches. The shape we're going for is a rectangle. So now as I'm rolling, I'm seeing that my dough is springing back. Don't worry about that. That just means that he needs to relax a little bit more. So what I'm going to do is lay over a tea towel, a nice and clean one. Now I'm going to let this sit here for around 15 to 20 minutes and then after that time it'll be much easier to roll. Okay, so I think my dough had enough time to rest so I'm going to start rolling again. There we go. As you can see, it's starting to take shape. Try and get it into the best rectangle that you can. I know it's kind of hard but just try your best. Okay, so our dough is looking good. Now for our secret ingredient, Nutella. This is going to make our bread taste so good. You can use homemade or store-bought. One thing you want to make sure that it is nice and soft so it's easy to spread. So now with a knife, I'm going to go ahead and just gently, you don't want to pull your dough, spread it all over the surface of your dough, leaving a little bit of a perimeter. So it has space to spread. So I learned this the hard way but don't put on too much Nutella because it can actually change the look of your finished bread. You just want a nice thin layer. Okay, lovely. I mean, who does not love Nutella? Nutella and bread, come on. Delicious. Our next step is from the long side of the dough, just go ahead and roll it up nice and tight. All the way until it's one big log. Okay, so now we're going to shape our dough. You know when you go on Pinterest and you see these gorgeous loaves of bread and you wonder how do they do that? Well, I am going to show you and it is really easy. All you want to do is take a nice sharp serrated knife and then lengthways carve a big line down the center of your bread all the way to the end. So you can probably see now all the different layers of Nutella. This is looking great. So now we're going to bring the two sides together and plait them. So take each piece and bring one over the other and then over the other. You know how to do a plait. Keep on going until the very end. You can really see this starting to take shape. And then all you want to do for the ends, just give them a little bit of a tuck underneath so they don't roll out. That's all you have to do. Super simple. You probably couldn't have guessed in a million years how easy it is to get this beautiful look. So here I have a loaf tin and it has been greased. I'm just going to carefully pop my loaf into my tin. Great. I'm going to wrap it with cling wrap and then I'm going to lay a tea towel over it. Now this is the exciting part. We're going to let this guy proof. We want to get him to rise up nice and high for around 45 minutes to an hour and then he'll be ready to be baked off. So my bread has been proofing for around an hour and just look at that. It's lovely and puffy. It's risen up to the lip of the loaf tin. Now just to finish it off, I have a little bit of egg wash here. I'm just going to very carefully brush the white bits. You don't have to brush over the Nutella. Just brush the white bits of the bread. Getting it all over. I really like to do this because it gives a beautiful finish to the end of your bread. It makes it nice and shiny. Okay, lovely. I think I got all my bits and pieces. One thing I love about this dough is that it's never going to come out the same way twice. It's always going to look different but still beautiful. Okay, this guy looks amazing and he's ready for the oven. Bake your bread off at 375°F or 190°C for roughly 25 minutes. I'm really excited. It only took a few minutes to bake our Nutella loaf. And just look at how gorgeous it is. You can see all of those lovely weaves. It's beautiful golden brown on top and you would just not believe how great this smells. I'm going to let this cool down for around 20 minutes and then we're going to slice it. Now that my Nutella loaf has cooled down, it's time to carve it. I think you know by now that I cut pretty thick slices. I'm really excited to see how this looks like on the inside. Look at that. Look at all the swirls of Nutella. It's absolutely gorgeous. Oh my gosh. Who would have known that that simple little trick would create such a lovely loaf of bread? This loaf was so simple to make and just look at the big and bold results. Everybody is going to love this bread. This is my favorite part of the job. Oh yummy. I don't know about you but I love bread and chocolate. There's just something so comforting about it. If you like bread and chocolate, you're going to love this recipe. And it was just another fantastic way to use our crazy dough. That was a little something sweet. We are going to go back to savory and back to Italy. We're going to use the same dough, push it into the pan with a little bit of rosemary and olive oil to make a delicious crazy dough focaccia. Hi Bold Bakers. Recently I made crazy dough in a video. Now crazy dough is one dough that you can make so many different breads from. Both sweet and savory. Like cinnamon rolls and even pizza. Last week I used it to make Nutella loaf and this week I'm going to use the same dough to make an Italian focaccia. Let's get baking. So we're going to start out with our dough. Now like I said, I made this dough in a previous video. It is so simple to make and you don't even need a kitchen mixer. You can mix it all by hand. The recipe for it can be found on my website BiggerBolderBaking.com and as always if you're new to my channel, don't forget to tap that subscribe button so you don't miss out on any of my other crazy dough videos. Okay so here is my dough ready to go. Now over here I have a baking tin. Now this baking tin is brushed generously with olive oil because this bread is kind of an oily kind of a bread. It makes it really delicious. So lots of nice olive oil in there. And then I'm just going to take my dough. Here we go. And all you want to do is just push it into the sides of your tin. Just keep on moving it all the way around with your fingers. You might pull back a little bit but just keep on pushing them. The tin I'm using is around 8 inches by 12 inches but you can use any size you like. He's all nice in the corners. This is looking fantastic. When he's all pushed out and nice and even, I'm going to cover it with some cling wrap to make sure that the air doesn't get at him. Then I'm going to lay over a nice clean tea towel to keep him nice and warm and snug. So if you haven't had focaccia before, it's like an Italian flatbread. A little bit like a pizza. You put yummy stuff on top. It's really, really delicious. Now for right now, we're going to set him aside at room temperature, kind of warm, for around an hour and a half. We're going to let him rise and get nice and bubbly. So now I'm going to show you how you can get that shape and texture a focaccia has. The way it's kind of bubbly. So what you want to do is just peel away your cling wrap and your towel. And then in with your fingers, just go ahead and start piercing the dough. Right in with your fingers. Now I know this might seem a little bit weird. You're knocking out all the air but that's what you're supposed to do. You're supposed to knock out all the air. Give it a nice little push down like this. So now to get a little bit more scientific on you, the reason that we knock out the air is so we can actually build even bigger bubbles. So you're not getting rid of bubbles, you're actually creating even more of them. So that's why we do that. Now there are no rules when it comes to topping your focaccia. You can add anything you like on there. Big bulbs of garlic, some prosciutto ham, anything you like. What I'm going to add on are some whole olives. I'm just going to take them, they're black olives, and just break them in my hands and then shove them all over the top of my focaccia. I love black olives. You can use green. If you don't like olives, don't put them on at all. That's totally fine. But there's something about the little bit of salty in them that I think works really well with the bread. I have a lot of olives on here but next I'm going to add on some sun-dried tomatoes which I absolutely love sun-dried tomatoes. I'm going to rip them apart a little bit and then dot them all over the top too. I love sun-dried tomatoes because they're that little bit salty as well but there's really concentrated flavor because they've been dried out. They're yummy. And then last but not least, some fresh rosemary. Now go ahead and just stick a few sprigs of it all around the top. As you can see, there's no rhythm or rhyme to this but in the end, it looks so beautiful. It's very rustic. This is a very rustic dish. Lovely. Now the reason that I'm making this series is because I don't want you to be intimidated by bread making. It is such a simple thing to do. Also, I want you to check out all of the other videos that I used making crazy dough because you can see just the array that you can make. Now last but not least, I love to scatter some sea salt all over the top. Don't be shy with this now. It's lovely when it's baked and has a little bit of a crunch. And then do you know what? I just saw this oil here from the tomatoes. I'm actually going to drizzle this over the top too. Like I said, focaccia is kind of an oily bread. This is going to soak into it when it bakes. Oh, yum. Yum, yum, yum, yum. Okie dokie. This looks beautiful. Now what you want to do now is cover it up in cling wrap again and lay your tea towel over it. Now we're going to set them aside again for another 30 minutes and let them proof before we bake them off. So I had a little sneaky peek at our dough and it is ready for the oven. As you can see, it has grown in size. It's risen up and has lots of nice little bubbles in there. So this is perfect. Now we're going to bake them off in a nice hot oven. Bake your focaccia off at 400 degrees Fahrenheit or 200 degrees Celsius for roughly 20 minutes or until golden brown. So I'm really happy with how my focaccia turned out. I think it looks gorgeous. Now this has cooled down so I'm going to remove it from the tin and I'm going to start cutting it up. Now you're not going to believe this but I actually made this focaccia with crazy dough that had been frozen. I made lots of it last week and then I popped it into the freezer. I labeled it and then I wanted to make focaccia so I took it out and it worked perfectly. So remember that about crazy dough. You can always freeze it and use it for other things. Okay, check out this focaccia. How gorgeous is that? You see all those lovely bubbles that we created in the indents with our fingers? This could not be more perfect. Focaccia is the perfect bread for any occasion. It works great for sandwiches and it even is just lovely by itself straight out of the oven. Have to give it a little taste. This is such a gorgeous bread. Nice and warm. The tomatoes are kind of sweet. The olives are salty and the rosemary, oh my gosh. Now here comes a curveball. We're going to take the same dough that we made the focaccia and all the other breads with. We are going to push it into a pot of boiling water with some baking soda and we are going to make the most incredible chewy homemade soft pretzels you have ever had. Hi Bold Bakers. Recently I made a video making crazy dough. Now crazy dough is one dough that you can make so many different breads from both sweet and savory like pizza and even cinnamon rolls. Last week I used it to make focaccia and this week we're going to use the same dough to make pretzels. So let's get baking. So let's start out with our dough. Now like I said, I did make it in a previous video. This dough is so simple to make. You just mix it up by hand and you don't even need a stand mixer. The recipe can be found on BiggerBolderBaking.com and to make sure you don't miss out on any of my other crazy dough episodes, don't forget to subscribe to my channel. Okay, now let's talk dough. So here it is right here. Now all you want to do is go ahead and cut this up into eight even pieces. Okay, lovely. Now we're going to set them aside and we're going to start to roll out and shape our first pretzel. So on a lightly floured surface, I've got my one piece of dough and I'm just going to roll it out on my countertop until it reaches around 24 inches or 60 centimeters. A nice long rope. Now I know it is kind of hard to get it even, don't worry. This is all done by hand and done with love. So just go as slowly as you like and try and get a nice shape on it. So now once it gets nice and long, this is a really fun thing about pretzels. Take your dough, bang it on the counter and watch it stretch out like this. Do you see that? How cool is that? So I love bread making and it just naturally, you'll see that the bread just naturally stretches out itself. Pretty amazing. So now mine is nice and long so we're going to shape it and this is really, really simple to do and it's fun as well. So just watch this. We're going to take the ends, we're going to twist them over each other like so and then point the little ends on the other side of your pretzel and there you go. A gorgeous shaped pretzel. And don't worry, I'm going to show you another one. It's really simple. Okay, so that's our first pretzel done. Put it onto a tray lined with parchment paper and then we're going to shape our next one. This dough is really easy to work with. Just roll it out, a little bit of flour on your countertop works well. Get it to roughly 60 centimeters. Give it a little bang. Bang, bang, bang. And then twist the ends over on themselves and then take the two little end bits and stick it to the opposite side of the pretzel. And there you go. Gorgeous. Then onto our tray. Okay, lovely. And then just keep on going with the rest of your pretzels. Now the whole reason that I'm doing this bread series is because I don't want you to be intimidated by bread making. It is so super easy. And with this one dough, I show you how to make focaccia, we do pretzels, cinnamon rolls, so many different types of bread. So I really hope that you watch the whole series and try and make them. Here's a little note about this dough that's actually really great. It freezes really well. So if you make it and you have some left over or you make it and you don't use it straight away, pop it in a bag into the freezer and then it defrosts and you can use it straight away and it's as good as new. And I've done that before for focaccia and other things like that. Okay, and there's my last pretzel. Now our next step is not actually proofing, we're going to boil our pretzels. This is how they're traditionally made, similar to bagels and it gives you that lovely chew on the outside. So here I have a pot of boiling water and into it I'm going to add in some baking soda. And the baking soda gives it that lovely outer kind of shell. Then we're going to take each pretzel and gently lay it into the simmering water. Now all we want to do is simmer it for around 30 seconds. And what I like to do is just brush the water over the top so it gets nice and cooked all the way over. Now you will notice that the pretzels actually do puff up a little bit in the water and they get nice and big. Okay, this is looking great. After 30 seconds, take them out and then put them back onto your baking tray. And then just continue cooking the rest of your pretzels. And there's our last one. Perfect. Okay, now pretzels do have a particular shape and if you feel like yours lost their shape a little bit, do not worry. I've got a little trick. We're just going to go in and you can just shape them again. Just pull the holes a little bit bigger just so you get that lovely pretzel definition, you know? Perfect. Okay, great. Now lastly, I'm going to just glaze them with a little bit of egg wash so they get a lovely golden brown color in the oven. All over. This will make them look really good. And then I have some sea salt here, nice big chunks of salt. And I'm just going generously sprinkle that over. I love when you get a pretzel and it's really salty so I'm going to put on lots of salt. Gorgeous. Now I posted that I was making these on Instagram stories and Anna asked a really good question. Can you use these as burger buns? And you totally can. They'll work really well. And you'll notice when they bake, they puff up. They're fantastic. Okay, now these guys are ready to go into the oven. Bake your pretzels off at 450 degrees Fahrenheit or 225 degrees Celsius for 15 minutes or until golden brown. Our pretzels are done and they look gorgeous in no time at all. Only takes like 15 minutes and they are beautiful. Now I'm going to crack one open while it's still warm and show you what it looks like on the inside. Just look at that. Nice and warm, bubbly and soft. Now of course, best part of the job. Oh my gosh. Put a little bit of Next up is my personal favorite and a recipe I've been making since I was a child. We all know cinnamon rolls with that lovely swirl that you can pull apart. Well imagine that, but savory with cream cheese, crispy bacon, scallions, garlic, the works. This bread will have everybody coming back for more. Hi Bold Bakers. Recently I did an episode showing you how to make crazy dough. Now crazy dough is one dough with endless possibilities. You can make cinnamon rolls, pretzels, focaccia, so many different breads. Last week we took it and we made pretzels and this week we're going to take the same dough and make a savory stuffed bread. It's absolutely delicious. So let's get baking. So let me explain to you what savory stuffed bread is. You know cinnamon roll and you've got cinnamon and butter and sugary stuff in the middle. Well take that and replace it with cream cheese, scallion, bacon. It's absolutely delicious. So here I've got a big bowl of cream cheese and into this we're going to add in our chopped bacon. Nice and finely chopped scallions and then some well crushed garlic. And then just mix all of these ingredients together and this is going to be our filling. Then make sure that your cream cheese is at room temperature because it makes it so much easier to mix and also to spread onto our dough. And if you don't have cream cheese in your country you can always make your own because I've got a recipe on BiggerBolderBaking.com. Okay this is our delicious filling. I'm going to set this aside and we're going to roll out our dough. Okay so our dough. Now I made the dough in the first episode of this series. It is really easy to make. You just have to mix it up by hand and you don't even need a stand mixer. The recipe for it can be found on BiggerBolderBaking.com and make sure you subscribe to my channel just in case you haven't yet so you don't miss out on any of my upcoming videos. Okay so here's my dough. He's proved he's ready to go. Now I'm just going to roll him out into a nice big rectangle. Now roll your dough out until it's around 20 inches by 14 inches. A nice big rectangle. Okay lovely. Our dough is ready to go. Now here's the fun part. I have my filling and I'm going to go nuts. I'm going to spread it on everywhere. So with a knife just go ahead and spread out your cream cheese. See this is why I said it has to be at room temperature so it just glides along easily. I wish you could smell this right now but just imagine how good this is going to taste. I'm really excited for you to see this. When spreading out your filling don't go all the way to the edge. Just leave a little bit of room around the perimeter. So I used to make this recipe a lot as a kid actually. Years and years and years ago. It's always stuck with me and everybody always loved it. So I know you guys are going to love it too. Lovely. I think that is probably enough filling. You don't want to be skimpy with the filling. You want to make sure you get a lot on there. Now this is the part where it starts to look like a cinnamon roll. What we're going to do is start to roll it up into one big log. So easy does it. Go at your own speed and just roll it up as you go. Okay lovely now that we have our log I'm going to take a sharp serrated knife and here I have a ruler and I am going to cut around two to two and a half inch pieces. Like so. Nice big rolls. So if you've watched this Crazy Dough series from start to finish you should see by now how easy bread making is and I don't want it to be intimidating for you. So make sure you watch all the episodes, make all the recipes and you'll love bread as much as I do. So there you go they're all sliced. Now we're going to put them into our tin. So here I have a 10 inch tin that has been buttered and lined. I'm just going to go ahead and carefully place all of my rolls around. Then when they're all in there we're going to make them nice and snug. We're going to cover them with some cling wrap. Keep the air off them. Then I'm going to take a towel and lay that over. Keep them nice and snug. Okay so now at this stage we need to proof them. We need them to get nice and warm, rise up, all grow into each other. This will take roughly around an hour depending on the warmth of your kitchen but we're going to come back and check them really soon. So I'm excited to show you that our bread has been proofing for around 45 minutes and check this out. Do you see how much they grew? They look fantastic and they smell amazing. So they're going to grow up and this is called batch baking where they all proof into each other and then when they're baked you pull them apart. Look at that. Nice and fluffy, soft, nice and big. These guys are ready for the oven. Bake your stuffed bread at 375 degrees Fahrenheit or 190 degrees Celsius for roughly 35 to 40 minutes or until golden brown. I am so happy with how these turned out. They look fantastic and I know you can't smell what it's like in here right now but as you can imagine it's divine with the garlic and the bacon. These are beautiful. So while they're still warm I'm going to carefully turn them out of the tin. So now this bread is known as a tear and share bread. You make it, you put it in the middle of the table and then everybody takes their own piece. So I'm just going to tear a nice big bun off here. Just look at that. Now I want you to see what it's like on the inside because that's probably the best part of this bread. So I'm just going to carve it down the middle and have a little sneak peek of what's going on in there. Do you see all the bits of bacon and how the cream cheese actually bakes into the dough? Oh my gosh. I mean talk about bready heaven. I'm going to take out the middle bit because that's my favorite part. Look at that. I mean seriously. It's bread and cream cheese and bacon. Oh it doesn't get much better than that. The thing about it is if you don't eat bacon you don't have to put it in. You can put it in a different vegetable. You can put in there whatever you like. The best thing about this is that it's like a whole sandwich. Bread and filling all in one. I've shown you seven breads from the one dough and I always say it's the very best for last. So check out these cinnamon rolls. Sweet, buttery with a lovely cinnamon swirl in the middle and a cream cheese frosting on top. You cannot beat this recipe. Hi Bold Bakers. Recently I made a video making crazy dough. Now crazy dough is one dough that you can make so many different breads from. Both sweet and savory like Nutella loaf and even pizza. Last week I used it to make a savory stuffed bread that was absolutely delicious and this week I'm going to use the same dough to make cinnamon rolls. So let's get baking. Okay our first order of business. The recipe can be found on BiggerBolderBaking.com and as always don't forget to subscribe to my YouTube channel so you don't miss out on any upcoming videos. Okay now the first step for our cinnamon rolls is to make the lovely filling. So here in this bowl I have some melted butter and into it I'm going to add some brown sugar and then some cinnamon. Add that in there and then just mix all of these ingredients together. Okay super simple. That is our delicious buttery filling. Now we're going to get started on our dough. So sometimes people are kind of intimidated by making cinnamon rolls if they're a really big process but they're actually really easy to make and if you've watched my bread series you'll know how easy it is to actually make bread dough so I really hope you try out this recipe. So now let's talk dough. Here it is. Now I made this in the first episode of this series so you can go back and watch that. The dough is really easy to make. You do not need a stand mixer and you can just mix it up by hand. Takes two hours to proof and you're ready to go. It's really really fast. So I have a floured surface here and I'm just going to roll out my dough. You just want to roll them out around 20 inches by 14 inches. All these measurements will be on the website. What we're looking for is a really big rectangle. Nice big surface to spread all of our cinnamon butter over. If you find that your dough is sticking put a little bit more flour onto your surface. Okay lovely I've got the size that I wanted. So now I have my filling here. It's been chilled a little bit and I'm going to spread it all over my dough. Spread your filling in a nice thin layer getting it all over the surface. And just be careful not to bring it all the way to the edge. Leave a little bit of a space. Now in cinnamon rolls some people like toasted nuts or even raisins in the middle. That will go really well too so just scatter them on the top there. Okay this is looking good. It's nice and well spread out. So now we're going to roll it up. So lengthwise we're going to very carefully just roll it tightly up and then just keep on going until you see that lovely big roll form. Fantastic. Until it all comes together. Beautiful. Now here's a funny bit of trivia but I always get asked what's the most common pieces of kitchen equipment that you think people should get? I would say a ruler is one of them. I always need a ruler in the kitchen because I need to measure my tins, measure how long my dough is, to make sure everything works out right. So invest in a dollar ruler and you won't be sorry. So for our cinnamon rolls I need to cut them two inches thick so they're nice big guys. So just go ahead along the log and with a serrated knife carefully carve each one two inches. You're going to end up with lots for your friends and family. And then once you slice it you see the inside? See how pretty that is? You see that lovely swirl? This is what all our work is going towards. It'll all be worth it in the end. So this will make around eight to nine cinnamon rolls. Nice big guys. So here I have a ten inch tin lined with parchment paper. You can also use a square tin that'll work really well too. And then we're just going to go ahead and lay in our cinnamon rolls all around. Try to space them out evenly because remember they're going to grow up and proof together. Okay lovely they're all nice and snug in there. Once they're all in there we're going to take some cling wrap and then just lay that over the top of your tin. Make sure that no air gets in at them while they're proofing. And then what I like to do is take an extra towel and put it over there and make sure that they're nice and snug, get nice and warm and they grow big and beautiful. So now I'm going to set these aside to proof. They're going to take roughly around 45 minutes to an hour and they're going to get nice and big for us. So my rolls have been proofing for an hour and let's have a little peek. They look perfect. As you can see they've probably doubled in size. They've grown nice and big so at this stage now they're ready to go into the oven. Bake your cinnamon rolls off at 375 degrees Fahrenheit or 190 degrees Celsius for roughly 40 minutes or until golden brown on top. While our cinnamon rolls are in the oven we are going to make our cream cheese frosting because you cannot have cinnamon rolls without cream cheese frosting. It's like the best part. So in this bowl I have some cream cheese. Now if you can't buy cream cheese in your country do not worry because I've got a recipe of how you can make your own on Bigger Bolder Baking. Super, super easy. So into this I'm going to add in some room temperature butter, some vanilla extract, and some icing sugar. All that good stuff in there. And then you can take a hand mixer or you can actually just do it by hand and then just beat all of these ingredients together until you get a nice kind of a paste. Okay there you go. Cinnamon roll frosting ready to go. Absolutely delicious. So actually I just heard my timer go off so let's check on our cinnamon rolls. These cinnamon rolls look absolutely gorgeous and they smell amazing. There's something about cinnamon rolls I'm not sure if it's the cinnamon or the fact that they're so warm and gooey but they're really comforting. Oh yummy. So now all we have to do is just take our cream cheese frosting and then spoon it over the top when they've cooled down for around five minutes or so. Just so it all doesn't melt off. Lovely. All the way around the top. You can never have too much cream cheese frosting. Gorgeous. So now of course cinnamon rolls are one of those things that are best eaten in the first few hours that they're made. So what you want to do, because this is the style that they are, tear and share. Pull yourself a nice big one. Look at that. It's so beautiful and the swirl. Oh my gosh. This smells amazing. My favorite bit is the bit in the middle. Seriously. What could be better than bread, cream cheese, butter, cinnamon. Breakfast of champions. I hope you saw that it's not complicated to make cinnamon rolls. They're really really easy. All you have to do is just get through the steps, assemble it, and you're ready to go. And that is the ultimate crazy dough show. Eight completely different breads from one simple dough. I hope you learned that bread making does not have to be complicated to be amazing and how with this dough, your possibilities are endless. All eight recipes can be found on biggerbolderbaking.com. Go make them and share your recipes on our site because people love to see what others are baking. Thank you so much for watching. I'll see you back here again for more Bigger Bolder Baking.