'The American Baking Competition': Sweet vs Salty Recipes - @GalTime


'The American Baking Competition': Sweet vs Salty Recipes


Sweet vs. Salty? Why not have both? Try out these mouthwatering recipes from the new hit CBS show “The American Baking Competition.

This summer television is jam-packed with food competitions -- but have you checked out the show with an undeniable devotion to desserts and tasty treats? “The American Baking Competition” recently moved to a new time, 9pm on Wednesday nights as home bakers square off against one another to prove that they’ve got what it takes to bake with the best of ‘em.

In one of the challenges on the show, celebrity judges Marcela Valladolid and Paul Hollywood share the ingredients of a dessert they’ve created and then the contestants need to figure out how to make it their own and impress them with their pastry-making prowess.

To make things a bit easier on all of you, we’re sharing two of our favorite recipes from the show that’ll satisfy any sweet or salty craving with Marcela’s Sophisticated S’mores and Paul’s soft pretzels. Why not give both a whirl and see if you’ve got what it take to be America’s greatest baker. Or at least, the best baker on your block!




8 3/8 ounces whole wheat flour

1 7/8 ounces all-purpose flour

3 ounces dark brown sugar

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/8 teaspoon ground cinnamon

3 ounces unsalted butter, cut into 1/4-inch cubes and chilled

2 1/4 ounces molasses

1 1/2 ounces whole milk

1/2 teaspoon vanilla extract


1/4 cup water

1/4 cup light corn syrup

3/4 cup sugar

1 tablespoon powdered gelatin

2 tablespoon cold water

2 egg whites

1/4 teaspoon vanilla

Chocolate Glaze:

12 ounces semisweet chocolate

2 ounces oil

RELATED Two Ingredient Chocolate Mousse



• Preheat oven to 350 F

• Combine flours, sugar, baking powder, baking soda, salt and cinnamon into a bowl . Cut in the butter until the mixture resembles cornmeal.

• To the dry mixture, add the molasses, milk and vanilla extract.

• Stir until the dough comes together enough to form a ball. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

• Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/4-inch thick. Cut into circles.

• Bake for 25 minutes or until slightly brown on edges


• Do not start the marshmallow until the base cookies are out of the oven!

• Combine water, corn syrup, and sugar in a saucepan, bring to a boil until soft-ball stage (235 degrees F).

• Meanwhile sprinkle the gelatin over the cold water and let dissolve.

• Remove syrup from the heat, add gelatin, and mix.

• Whip the egg whites until soft peaks form and pour the syrup into the whites.

• Add the vanilla and continue whipping until stiff.

• Transfer to a pastry bag and pie onto each cookie IMMEDIATELY!


• Melt the chocolate and oil together over a double boiler.

• Cool slightly

• Carefully dip each cookie into the mixture and set on wax paper.

• Place cookies in refrigerator set the chocolate.



1 1/2 cups warm (110 to 115 degrees F) water

2 teaspoons kosher salt

1 package instant yeast

1 tablespoon sugar

4 1/2 cups bread flour

2 ounces butter, melted

Vegetable oil, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with water

Pretzel salt

RELATED Raspberry Coconut Peppermint Chiffon Cake


Combine the water, sugar and kosher salt , butter, yeast, flour until dough forms

Knead. Place kneaded dough in a oiled bowl.

Proof until dough has doubled in size. About 50 minutes.

Preheat the oven to 450 degrees F.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.

Place the pretzels into the boiling water for 30 to 35 seconds each. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes.

More from GalTime.com:

Don’t forget to tune into “The American Baking Competition” Wednesdays at 9pm ET/PT on CBS and follow along on twitter at @BakeOnCBS #GetYourBakeOn.

* Photos Courtesy of CBS/American Baking Competition

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