18 Simple Beginner Baking Recipes Easy to Master

Ready to conquer your fear of baking? Whether you’re a total newbie or just craving some stress-free kitchen wins, these 18 simple beginner baking recipes are your golden ticket. From foolproof cookies to no-fuss breads, we’ve rounded up the easiest (and most delicious) ways to get your apron dirty. No fancy skills required—just grab your mixing bowl and let’s bake something amazing together!

Classic Vanilla Cupcakes

These classic vanilla cupcakes are light, fluffy, and just sweet enough—perfect for birthdays, bake sales, or anytime you need a little treat.

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1/2 cup whole milk

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In a separate bowl, beat 1/2 cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then mix in 2 tsp vanilla.
4. Alternately add the dry ingredients and 1/2 cup milk to the butter mixture, beginning and ending with flour. Mix until just combined.
5. Divide batter evenly among liners (about 2/3 full). Bake for 18–20 minutes, until a toothpick comes out clean.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

The secret to these cupcakes’ tender crumb? The reverse creaming method—mixing butter into dry ingredients first—ensures they stay moist for days.

Tip: For extra flavor, brush cooled cupcakes with a simple syrup (equal parts sugar and water, heated until dissolved) before frosting.

Easy Chocolate Chip Cookies

These classic chocolate chip cookies are soft in the middle, crispy at the edges, and impossible to resist—perfect for when you need a quick sweet fix.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy. Add 2 eggs and 1 tsp vanilla, mixing until smooth.
3. Whisk together flour, 1 tsp baking soda, and 1 tsp salt in a separate bowl. Gradually stir into the wet ingredients until just combined. Fold in 2 cups chocolate chips.
4. Drop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart. Bake for 9–11 minutes until edges are golden but centers are still soft.
5. Let cool on the sheet for 5 minutes before transferring to a wire rack.

The secret? Underbaking slightly for that irresistible chewiness. These cookies stay soft for days—if they last that long!

Tip: For extra flavor, brown the butter before mixing it into the dough (just let it cool slightly first).

Basic Banana Bread

This classic banana bread is moist, tender, and just sweet enough—perfect for using up those overripe bananas on your counter.

Ingredients:

• 3 medium overripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, melted butter, 3/4 cup sugar, egg, and 1 tsp vanilla until smooth.
3. In a separate bowl, whisk together flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon (if using). Gently fold dry ingredients into wet ingredients until just combined—don’t overmix.
4. Pour batter into prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this loaf’s perfect crumb? Letting the bananas get really spotty—their natural sweetness and moisture make all the difference.

Tip: For extra richness, swap half the butter for an equal amount of Greek yogurt or sour cream.

No-Fail Butter Cookies

These melt-in-your-mouth butter cookies are foolproof—just a handful of pantry staples and a little love create the perfect tender, crumbly treat.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt

Instructions:

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and 3/4 cup granulated sugar with a hand mixer until fluffy, about 2 minutes. Mix in 1 egg yolk and 2 teaspoons vanilla.
3. Gradually add 2 cups flour and 1/2 teaspoon salt, mixing just until combined (dough will be soft but not sticky).
4. Roll dough into 1-inch balls, place 2 inches apart on sheets, and gently flatten with a fork in a crisscross pattern.
5. Bake 12–14 minutes until edges are barely golden. Cool 5 minutes on sheets before transferring.

The secret? That single egg yolk gives these cookies richness without spreading too thin—ideal for gifting or stacking.

Tip: For festive flair, roll dough balls in colored sugar before flattening.

Simple Blueberry Muffins

These tender, buttery blueberry muffins are a breeze to whip up and burst with juicy fruit in every bite—perfect for lazy weekend breakfasts or lunchbox treats.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 cup whole milk
• 1/4 cup melted unsalted butter, cooled slightly
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries (or frozen, unthawed)

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 1 egg, then stir in 1 cup milk, 1/4 cup melted butter, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients and fold gently until just combined (a few lumps are okay). Toss blueberries with 1 tbsp flour (to prevent sinking), then fold into batter.
5. Divide batter evenly among muffin cups (they’ll be about 3/4 full). Bake for 20–22 minutes, until tops spring back when pressed.

The secret? A generous amount of blueberries ensures pockets of jammy sweetness, while the batter stays light and fluffy. These freeze beautifully—just warm before serving for that fresh-baked feel.

Tip: For bakery-style domed tops, let the batter rest for 15 minutes before baking—this gives the baking powder a head start!

Homemade Cinnamon Rolls

Nothing beats the smell of warm cinnamon rolls fresh from the oven—these fluffy, gooey spirals are worth every minute of effort!

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 4 tbsp unsalted butter, melted
• 1 large egg
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1/2 cup packed brown sugar
• 2 tbsp ground cinnamon
• 4 tbsp softened butter (for filling)
• 1 cup powdered sugar
• 2 tbsp milk (for glaze)

Instructions

1. In a bowl, whisk together the warmed whole milk, active dry yeast, and granulated sugar. Let sit for 5 minutes until frothy. Stir in the 4 tbsp melted butter and egg.
2. In a separate bowl, mix the 3 1/2 cups flour and 1 tsp salt. Gradually add the wet ingredients, stirring until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
3. Roll the dough into a 12×16-inch rectangle. Spread the 4 tbsp softened butter evenly over the surface, then sprinkle with the brown sugar and 2 tbsp cinnamon. Tightly roll into a log and slice into 12 even pieces.
4. Arrange rolls in a greased 9×13-inch pan. Cover and let rise for 30 minutes. Preheat oven to 375°F. Bake for 20–25 minutes until golden.
5. Whisk the powdered sugar and 2 tbsp milk into a glaze. Drizzle over warm rolls.

The secret to these rolls? A double rise ensures an ultra-light, pillowy texture—no dry, dense buns here!

Tip: For extra-gooey rolls, spread a thin layer of softened butter on the baking pan before adding the dough.

Quick Pumpkin Bread

This moist, warmly spiced pumpkin bread comes together in a flash—perfect for a cozy breakfast or an afternoon snack with coffee.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• ¼ cup water

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ¾ cups flour, 1 cup granulated sugar, ½ cup brown sugar, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves.
3. Add 1 cup pumpkin puree, ½ cup vegetable oil, 2 eggs, and ¼ cup water. Stir just until combined (don’t overmix).
4. Pour batter into the prepared pan. Bake for 55–60 minutes, until a toothpick inserted in the center comes out clean.

The secret? A double dose of sugar (white and brown) gives this loaf a caramelized crust while keeping the crumb tender.

Tip: For extra richness, swap the water for whole milk or add ½ cup chopped toasted pecans to the batter.

Easy Apple Pie

Nothing beats the cozy aroma of a homemade apple pie—this simple version delivers all the classic flavor with minimal fuss.

Ingredients

• 2 store-bought pie crusts (or homemade, if preferred)
• 6 cups thinly sliced peeled apples (about 6 medium, mix of Granny Smith and Honeycrisp)
• 3/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp cold butter, diced
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Prep: Preheat oven to 375°F. Fit one pie crust into a 9-inch pie dish; set aside.
2. Filling: In a large bowl, toss apples with 3/4 cup granulated sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice until evenly coated.
3. Assemble: Pour filling into the crust, mounding slightly in the center. Dot with 1 tbsp diced butter. Top with the second crust, crimping edges to seal. Cut 4–5 slits in the top crust, then brush with beaten egg and sprinkle with 1 tbsp coarse sugar.
4. Bake: Place pie on a baking sheet (to catch drips) and bake for 50–55 minutes until the crust is deep golden and filling bubbles through the slits. Cool on a wire rack for at least 2 hours before slicing.

The magic here? Letting the pie rest ensures the juices thicken into a luscious, sliceable filling—no soupy mess!

Tip: For extra flavor, add a pinch of cardamom to the filling or swap half the sugar for light brown sugar.

Soft Sugar Cookies

These melt-in-your-mouth sugar cookies are buttery, tender, and just sweet enough—perfect for decorating or enjoying plain with a glass of milk.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Add 2 eggs and 1 tsp vanilla, mixing until combined.
3. Whisk together flour, 1 1/2 tsp baking powder, and 1/2 tsp salt in a separate bowl. Gradually add to the wet ingredients, mixing just until no dry streaks remain.
4. Scoop dough into 1 1/2-tablespoon balls, roll smooth, and place 2 inches apart on baking sheets. Flatten slightly with the bottom of a glass.
5. Bake for 10–12 minutes until the edges are barely golden (centers will look soft). Cool on sheets for 5 minutes before transferring to a rack.

The secret? Undermixing the dough keeps these cookies pillow-soft, not tough. They stay fresh for days—if they last that long!

Tip: For festive cookies, press sprinkles into the dough balls before baking.

Basic White Cake

This classic white cake is tender, buttery, and perfect for any occasion—dress it up with frosting or enjoy it simply with a dusting of powdered sugar.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large egg whites, room temperature
• 2 tsp vanilla extract
• 1 cup whole milk, room temperature

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment.
2. Whisk together 2 1/4 cups flour, 2 1/2 tsp baking powder, and 1/2 tsp salt in a bowl. Set aside.
3. In a large bowl, beat 3/4 cup butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Add 3 egg whites one at a time, mixing well after each. Stir in 2 tsp vanilla.
4. Alternately add the flour mixture and 1 cup milk to the butter mixture, beginning and ending with flour. Mix until just combined.
5. Divide batter evenly between pans. Bake for 25–28 minutes, until a toothpick inserted in the center comes out clean.
6. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this cake’s delicate crumb? Whipped egg whites and careful mixing—no overworking the batter!

Tip: For extra flavor, swap the vanilla for almond extract or add a teaspoon of lemon zest to the batter.

Fluffy Pancakes from Scratch

Nothing beats waking up to a stack of these light-as-air pancakes—simple, comforting, and just sweet enough to feel like a treat.

Ingredients

• 1 ½ cups all-purpose flour
• 3 ½ tsp baking powder
• 1 tbsp granulated sugar
• ½ tsp salt
• 1 ¼ cups whole milk
• 1 large egg
• 3 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 ½ cups flour, 3 ½ tsp baking powder, 1 tbsp sugar, and ½ tsp salt.
2. In another bowl, beat 1 ¼ cups milk, 1 egg, 3 tbsp melted butter, and 1 tsp vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until combined (a few lumps are okay—overmixing makes tough pancakes).
4. Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter. Pour ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for 1–2 more minutes until golden.

The secret? That extra baking powder gives these pancakes their signature lift, making them impossibly fluffy without being dense.

Tip: Keep pancakes warm in a 200°F oven while cooking the rest—they’ll stay tender and toasty.

Simple Chocolate Brownies

These fudgy, decadent brownies are a one-bowl wonder—perfect for satisfying chocolate cravings with minimal fuss.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 cup chocolate chips (optional but highly recommended)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan or line with parchment paper.
2. In a large bowl, whisk together 1 cup melted butter and 2 cups sugar until smooth. Beat in 4 eggs, one at a time, then stir in 1 tsp vanilla extract.
3. Sift in 1 cup flour, 3/4 cup cocoa powder, 1/2 tsp salt, and 1/2 tsp baking powder. Fold gently until just combined (don’t overmix). Stir in 1 cup chocolate chips if using.
4. Spread batter evenly into the prepared pan. Bake for 25–30 minutes, until the edges pull away from the pan and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
5. Let cool completely before slicing—trust us, this ensures those iconic crackly tops!

The magic here? Melting the butter instead of creaming it creates an ultra-rich, dense texture that’s somewhere between cakey and fudgy. Tip: For extra gooeyness, underbake by 2–3 minutes.

Easy Lemon Bars

These zesty lemon bars strike the perfect balance between tangy and sweet, with a buttery shortbread crust that melts in your mouth.

Ingredients:

• For the crust: 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 cup unsalted butter (cold, cubed), 1/4 tsp salt
• For the filling: 3 large eggs, 1 cup granulated sugar, 1/4 cup all-purpose flour, 1/2 cup fresh lemon juice (about 3 lemons), 1 tbsp lemon zest, powdered sugar for dusting

Instructions:

1. Prep the crust: Preheat oven to 350°F. In a bowl, mix 1 cup flour, 1/4 cup sugar, and 1/4 tsp salt. Cut in cold butter until crumbly. Press evenly into an 8×8″ baking pan. Bake for 18-20 minutes until lightly golden.
2. Make the filling: Whisk eggs, 1 cup sugar, 1/4 cup flour, lemon juice, and zest until smooth. Pour over hot crust.
3. Bake again: Return to oven for 20-22 minutes until filling is set (edges should be slightly golden). Cool completely in the pan.
4. Finish: Chill for 1 hour, then dust with powdered sugar before slicing.

The magic here? That shortbread crust stays crisp even under the luscious lemon layer—no soggy bottoms!

Tip: For clean cuts, wipe your knife between slices and use a ruler to score the topping lightly first.

Homemade Peanut Butter Cookies

These classic peanut butter cookies are irresistibly chewy, perfectly sweet, and loaded with rich peanut flavor—just like grandma used to make!

Ingredients:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt until fully combined.
3. Roll dough into 1-inch balls, place on the baking sheet, and flatten slightly with a fork in a crisscross pattern.
4. Bake for 10–12 minutes until edges are lightly golden (centers will look soft but firm up as they cool).
5. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

The magic here? No flour needed—just pantry staples for cookies that stay tender yet hold their iconic crisscross shape.

Tip: For extra crunch, roll dough balls in coarse sugar before flattening.

Classic Shortbread Cookies

Buttery, crumbly, and melt-in-your-mouth tender—these shortbread cookies are the perfect blank canvas for your favorite add-ins or just as they are.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• 2 cups all-purpose flour
• 1 tsp pure vanilla extract (optional)

Instructions

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, 1/2 cup sugar, and 1/4 tsp salt with a hand mixer until light and fluffy (about 2 minutes). Mix in 1 tsp vanilla extract if using.
3. Gradually add the flour, mixing on low until just combined—the dough will look slightly crumbly but hold together when pressed.
4. Transfer dough to the prepared baking sheet and press into a 1/2-inch-thick rectangle (about 8×10 inches). Prick all over with a fork and score into squares or fingers.
5. Bake for 25–30 minutes until pale golden around the edges. Let cool 10 minutes on the pan, then slice fully along the scored lines while still warm.

The magic? That slow bake at low heat gives these cookies their signature sandy texture—no eggs or leavener needed!

Tip: For extra flair, sprinkle with turbinado sugar before baking or dip cooled cookies in melted chocolate.

Basic Cheesecake

This creamy, no-fuss cheesecake is a classic for a reason—rich, velvety, and perfect with any topping (or none at all!).

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• Pinch of salt

Instructions:

1. Prep: Preheat oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan.
2. Filling: Beat cream cheese until smooth. Add 1 cup sugar and 1 tsp vanilla, mixing well. Add eggs one at a time, then blend in 1/2 cup sour cream and a pinch of salt.
3. Bake: Pour filling over crust. Bake for 50–55 minutes until edges are set but center jiggles slightly. Cool in the oven with the door cracked for 1 hour, then chill for 4+ hours.

The slow cooling prevents cracks, giving you that dreamy, bakery-smooth texture every time.

Tip: Run a knife around the edge before chilling to keep slices clean!

Easy Carrot Cake

This moist, warmly spiced carrot cake is a foolproof crowd-pleaser—packed with cozy flavors and topped with a tangy cream cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 3 large eggs
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 3 cups grated carrots (about 4 medium)
• 1/2 cup chopped walnuts (optional)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 1 1/2 tsp cinnamon, and 1/2 tsp salt in a large bowl.
3. Beat in eggs, vegetable oil, and 2 tsp vanilla until smooth. Fold in carrots and walnuts (if using). Pour batter into the pan.
4. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, beat cream cheese and butter until fluffy. Gradually mix in 2 cups powdered sugar. Spread over cooled cake.

The secret? Grating the carrots finely keeps the cake tender without weighing it down—no one will guess it’s so simple!

Tip: For extra flavor, toast the walnuts before folding them into the batter.

Soft Pretzels for Beginners

If you’ve ever wanted to recreate that mall-pretzel magic at home, this easy recipe is your golden ticket—chewy, salty, and oh-so-satisfying.

Ingredients

• 1 ½ cups warm water (110°F)
• 1 tbsp granulated sugar
• 2 tsp active dry yeast
• 4 ½ cups all-purpose flour
• 2 tsp kosher salt
• 2 tbsp unsalted butter, melted
• ½ cup baking soda
• 1 large egg, beaten
• Coarse salt, for sprinkling

Instructions

1. In a large bowl, whisk together warm water, 1 tbsp sugar, and 2 tsp yeast. Let sit for 5 minutes until foamy.
2. Stir in flour, 2 tsp kosher salt, and melted butter until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover with a towel, and let rise for 1 hour or until doubled.
4. Preheat oven to 450°F. Line two baking sheets with parchment paper. Bring 8 cups of water and ½ cup baking soda to a boil in a wide pot.
5. Divide dough into 8 pieces. Roll each into a 20-inch rope, twist into a pretzel shape, and boil for 30 seconds per side. Transfer to baking sheets.
6. Brush pretzels with beaten egg, sprinkle with coarse salt, and bake for 12–15 minutes until deep golden brown.

The secret? The baking soda bath gives these pretzels their signature chewy crust and nostalgic flavor. Serve warm with mustard or cheese sauce—they’ll disappear fast!

Tip: For extra shine, brush baked pretzels with melted butter right out of the oven.

Conclusion

There you have it—18 simple and delicious baking recipes perfect for beginners! Whether you’re craving cookies, muffins, or a classic cake, these easy-to-master treats are sure to impress. Give them a try, and don’t forget to leave a comment with your favorite or share this roundup on Pinterest. Happy baking!