Herbed Cashew Aioli Slaw

    Herbed Cashew Aioli Slaw

    If you are looking for the perfect side dish to complement my Black Garlic Aioli Burgers, this Herbed Cashew Aioli Slaw is it. Crunchy white cabbage together with grated carrot, sweet, juicy apple, and a bit of onion for spice are smothered in a healthy cashew based Aioli with lots of fresh herbs and garlic. Light and refreshing, yet packs a punch in flavour, to stand up to the burger. Or any other main dish you have it with.

     

    Why You Want to Make This

     

    Healthy Aioli

    If you are like me and absolutely adore Aioli, but are not particularly keen on the nutrition balance, this is for you. The Cashews replace the oil and eggs, making this vegan too and giving you a much better nutrition to calorie balance than the classic version.
    Cashews are rich in fibre, protein and healthy fats, so they are a fantastic choice for weight loss.

    Herbed Cashew Aioli

    When soaked and pureed in a high speed blender like the Nutribullet or Vitamix, they become super creamy, which is perfect for coating any vegetables in your salad.

    Keeps Longer

    The fact that there are no raw eggs in this Herbed Cashew Aioli means you can store it for up to a week in your fridge, without issues. It will thicken further during that time, so just add some more water to get it back to dressing consistency.

    Vegetables made Delicious

    One of my main ways to lose 70lb in a years was to eat lots and lots of vegetables. I’m not one for boring food, so of course I had to prepare them in ways that make me really want to eat them. This is one of them. Crunchy fresh shredded cabbage with carrot and apple and a delicious dressing is one of my favourite ways to get my cruciferous veggie hit, as I love it to much, I could eat it by the bowl full. The good news? I can with this one! The Herbed Cashew Aioli does make the calories shoot through the roof and gives plenty of flavour to this slaw. You won’t miss the mayo one bit.

    Easy to Make

    If you have a food processor, the slicing and grating will only take seconds. If you do it by hand, only a few minutes. The dressing is equally easy, as you just throw everything into your high speed blender and a few seconds later you will have a perfectly creamy dressing you can use in a million ways.

    Note: You do need indeed a high speed blender like the Nutribullet or Vitamix to get the extra creamy consistency. I’ve tried a standard blender and food processor, but both leave some graininess. It’s not the end of the world, but not perfect either.

     

    The Ingredients

     

    The Slaw

    Herbed Cashew Aioli Slaw_Ingredients

    Cabbage

    You can use white or red or a mix of both here, which will make this even prettier. I just could not find any red in the supermarkets when I was planning to make this, so white it was. Which is nice too, as it shows the lovely green herbs in the Cashew Aioli.
    Cabbage has, as all vegetables, lots of fibre and micronutrients to keep your body and gut healthy, which makes it generally a good idea to eat regularly.

    Carrots

    The same goes for carrots, which contain a lot of the important Vitamin A, which is great for your eyesight. Plus they add a lovely sweetness to coleslaw, so I always include them (and munch some one the side, because I just can’t resist a fresh carrot).

    My 2 dogs usually come running as soon as they hear me peel a carrot, since they know that’s the one thing they can have treats from when I’m cooking. I’ve trained them to lie down for treats, so they basically run in and drop flat on the floor, to get their carrot pieces faster.

    Apples

    Again different micronutrients in apples, but also fibre and antioxidants, more so in the peel than the flesh. So I usually leave it on.
    They will also add to the sweetness of this salad, which I love. Use any kind you like. Personally I enjoy Pink Lady, which are available in most supermarkets here and have a lovely balance between sweetness and acidity.

    Onions

    More veggies, more health benefits is always better.
    But onions of any kind come with the flavour backbone for so many dishes, you’d miss out not adding them to this slaw. I like red, for their sweetness and intense flavour usually, but since I had none, I used shallots, which worked just fine.

    The Herbed Cashew Aioli

    Herbed Cashew Aioli_Ingredients

    Cashews

    Cashews are the base for this Herbed Cashew Aioli, as the name suggests. They make a surprisingly creamy dressing when soaked in water and can easily replace mayonnaise in many recipes with just a few flavour additions.

    Raisins

    I’ve learned the handy trick of adding raisins instead of sugar in an episode of the Whole Food Plant Based Cooking Show and have not looked back since, I like it so much.
    If, like me, you enjoy your dressings with a bit of sweetness, this is a much healthier way to include it than highly processed sugar, as raisins still come with fibre and nutrients, which sugar does not. They also add a much more complex flavour than just sugar to the dressing, which is an added benefit.

    Herbs

    Again, really good for you, herbs generally elevate any dish from good to great by adding tons of flavour.
    I’m using a mix of fresh Dill, Parsley, Cilantro and Basil here, as that’s what I usually have at home and enjoy. You can experiment with any soft herbs you find, they will all be lovely.

    Fresh Garlic

    The basic version of Aioli is simply fresh garlic mashed with lots of olive oil and a bit of salt. It has evolved into the more mayonnaise type over time and is these days often used for any mayonnaise with flavourings in the US. To me, having tried Garlic mayo first and fallen in love with it, it will always be a version of that, hence the addition here.
    It’s what pulls together this coleslaw and my Black Garlic Aioli Burger and allows it to stand up to and support its strong flavours.

    Lemon Juice

    Any Aioli or dressing for that matter needs acidity to balance the fats. I chose lemon juice here, as I just love the flavour it brings together with the herbs. If you don’t have any, use white wine vinegar instead.

    Dijon Mustard

    Mustard is such an essential component of any mayonnaise (even nut based), it would taste bland without it. It adds sharpness, spice and that little something, to bring it all together.

    Liquid Aminos

    Liquid Aminos are a secret weapon for any nut based dressings I found. They add saltiness and a good hit of umami, which just makes them utterly moreish.

    If you don’t have any, replace with soy or Tamari sauce, though you might have to adjust the amount of raisins, as aminos are slightly sweeter than the other two.

    The Process

     

    The Herbed Cashew Aioli

    Soak your cashews in just boiled water for about 30 minutes or in cold water overnight.
    Drain and add to your high speed blender together with the remaining ingredients for the dressing.

    Herbed Cashew Aioli Slaw_Process

    Blend until very creamy. Taste and adjust the seasoning to your liking. Add some water if your Aioli is too thick to suit a coleslaw, but be mindful, as the slaw itself contains water too, which will mix with it.

    Herbed Cashew Aioli

    Assemble

    In a large bowl combine your shredded cabbage, grated carrots, sliced apples and onions with your Herbed Cashew Aioli. Mix well and chill for at least an hour, so the flavours can meld and seep through the slaw.

    Herbed Cashew Aioli Slaw_Process

    Enjoy as snack or as side with your favourite meals. It goes with anything from Burgers to BBQ that can use a bit of fresh, garlicky-herb crunch on the side.
    Or add it to other salads, to up your veggie intake in the best way possible.

    Herbed Cashew Aioli Slaw

    Meal Prep

     

    This Herbed Cashew Aioli Slaw keeps in a lidded container the fridge for about 4 days and only gets better while sitting. I love to make it on my weekend, to have some fresh side dish with every meal during my work week.
    It’s great to take to a summer BBQ too, as there are no eggs that could spoil in the heat.

     

    Now I’d love to hear from you in the comments!
    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please share and comment. It helps me a lot.

    Herbed Cashew Aioli Slaw

    Herbed Cashew Aioli Slaw

    If you are looking for the perfect side dish to complement my Black Garlic Aioli Burgers, this Herbed Cashew Aioli Slaw is it. Crunchy white cabbage together with grated carrot, sweet, juicy apple, and a bit of onion for spice are smothered in a healthy cashew based Aioli with lots of fresh herbs and garlic. Light and refreshing, yet packs a punch in flavour, to stand up to the burger. Or any other main dish you have it with.
    No ratings yet
    Prep Time 15 minutes
    Resting time 1 hour 30 minutes
    Total Time 1 hour 45 minutes
    Course Appetizer, Dinner, Salad, Side Dish, Snack
    Cuisine American
    Servings 6
    Calories 225 kcal

    Equipment

    • High Speed Blender

    Ingredients
      

    Slaw

    • ½ white cabbage or a mix of red and white, finely shredded
    • 2 carrots grated
    • 2 apples finely sliced
    • 1 onion finely sliced

    Herbed Cashew Aioli

    • ½ cup cashews
    • 2 tbsp raisins Try 1 tbsp first if you prefer your dressing on the more savoury side.
    • ½ tsp onion powder
    • 2 tbsp fresh dill
    • 2 tbsp fresh Parsley
    • 2 tbsp fresh cilantro
    • 2 tbsp fresh basil
    • 2 cloves fresh garlic
    • 2 tbsp lemon juice
    • 2 tsp Dijon mustard
    • 1 tbsp liquid aminos or Tamari or soy sauce. Liquid Aminos are slightly sweeter so you might have to adjust the seasoning if you are using one of the other options
    • ½ cup water
    • Salt and pepper to taste

    Instructions
     

    Herbed Cashew Aioli:

    • Soak cashews in just boiled water for about 30 minutes or in cold water overnight.
    • Drain cashews and add them to a high-speed blender along with raisins, onion powder, fresh dill, parsley, cilantro, basil, garlic, lemon juice, Dijon mustard, liquid aminos (or Tamari or soy sauce), water, salt, and pepper.
    • Blend until the mixture is creamy. Taste and adjust the seasoning if needed. Add water if the aioli is too thick, considering that the slaw contains water as well.

    Assembling the Slaw:

    • In a large bowl, combine shredded cabbage, grated carrots, sliced apples, and onions.
    • Pour the Herbed Cashew Aioli over the vegetables.
    • Mix the slaw thoroughly to ensure all the vegetables are coated with the aioli.
    • Chill the slaw in the refrigerator for at least an hour to allow the flavors to meld and permeate through the slaw.

    Serving:

    • Enjoy the Herbed Cashew Aioli Slaw as a snack or a side dish with your favorite meals. It pairs well with anything from burgers to BBQ, providing a fresh, garlicky-herb crunch on the side.
    • Alternatively, use it as a topping for other salads to enhance your veggie intake in a delightful way.

    Notes

    Note: Feel free to adjust the quantities of herbs, spices, and other ingredients according to your taste preferences.
    This Herbed Cashew Aioli Slaw keeps in a lidded container the fridge for about 4 days and only gets better while sitting. I love to make it on my weekend, to have some fresh side dish with every meal during my work week.
    6 Portions
    Slaw (Per Portion):
    Calories: Approximately 104 calories
    Protein: Approximately 2 grams
    Carbohydrates: Approximately 26 grams
    Fat: Approximately 0.5 grams
    Sodium: Approximately 35 milligrams
    Herbed Cashew Aioli (Per Portion):
    Calories: Approximately 121 calories
    Protein: Approximately 3 grams
    Carbohydrates: Approximately 8 grams
    Fat: Approximately 9 grams
    Sodium: Approximately 229 milligrams
    Now, let's add them together:
    Total Slaw with Herbed Cashew Aioli (Per Portion):
    Calories: Approximately 225 calories
    Protein: Approximately 5 grams
    Carbohydrates: Approximately 34 grams
    Fat: Approximately 9.5 grams
    Sodium: Approximately 264 milligrams

    Nutrition

    Calories: 225kcal
    Nutrition Facts
    Herbed Cashew Aioli Slaw
    Amount per Serving
    Calories
    225
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Easy, Healthy, High Protein, Low Calorie, meal prep, vegan, vegetables, versatile
    Tried this recipe?Let us know how it was!
    Burger with Black Garlic Aioli

    Burger with Black Garlic Aioli

    With a good dash of German October Fest spirit, this Pretzel Burger with Black Garlic Aioli might be my ultimate favourite burger. The brioche pretzel buns are chewy, with the typical flavourful pretzel crust, while having the sweetness and tenderness of brioche.
    The burger patty is combining the juiciness of pork with classic beef, adding flavour and crunchy edges with some additional ingredients. Brought together by the umami-sweetness of Black Garlic Aioli lifting this to the level of a feast rather than fast food.

    Why You Want to Make This

    The Burger as Feast

    Pretzel Burger with Black Garlic Aioli

    The Buns

    To me, especially after being on my weight loss journey, a burger is a feast, rather than a convenient fast food. Which is exactly the treatment they get in this recipe.

    Having worked in the kitchen of a Rock Café in Hanover for most of my 20s, known for the best burgers in town, I had a few ideas on how to take a burger to the next level.

    Pretzel Burger with Black Garlic Aioli

    While we used simple store bought sesame buns in said pub, (Gourmet Burgers weren’t a thing back then, though they were still really good) I decided I wanted the sesame, but up my bun game. As described in detail in my post for the Sourdough Brioche Pretzel Buns I developed especially for this Pretzel Burger with Black Garlic Aioli, you get the rich, soft, and slightly sweet Brioche experience, needed for contrast to the salty burger. It holds the patty firmly in place, avoiding the dreaded patty slip, while soaking up all the flavourful juices, giving you the perfect flavour in each bite.

    A mix of Sourdough, Pretzel and Brioche for the perfect Burger Bun

    But Brioche alone wasn’t what I wanted, or I could just use storebought brioche buns, right? I wanted the added flavour of sourdough and the crust and chewiness of Pretzel buns, topped with salt and sesame. Adding a decidedly German Octoberfest touch. That’s not something I found anywhere. So I made it, and now you can too.

    Sourdough Brioche Pretzel Buns

    Of course, if you don’t feel like making your own buns, but want to try the rest, feel free to use your favourite shop bought buns.

    The recipe for the Sourdough Brioche Pretzel Buns is separate, since you’ll want to start the preparation of them 2 days before and can easily bake them the day before, to just reheat them in the oven. Or prepare to just before boiling in baking soda water and get them into the oven an hour before you want to eat, so they can cool down a little.

    The Patty

    While burger purists may object, to me, the pure beef patties were never something I found particularly tempting. I feel they are rather dry with mainly iron flavour from the beef, which I’m sure appeals to the steak lovers. And don’t get me wrong, I do enjoy a good steak, but I’d rather have it in its whole form, not ground.

    Then what makes a great patty to me?
    Let’s start with crispy edges. At said Rock Café, they were created by first frying the patties in a pan for meal prep, then deep frying them to heat up before serving. But also: The ingredients of said patties, which I will explain in the Ingredients section.

    While I obviously have no intention of deep frying my burger patties every time, I figured that both air fryer and a second brief fry in the pan will give a very similar crunch. So they get fried just until browned and cooked through first, at which point they are already delicious, but they will be even better when reheated, making them perfect for meal prep and a proper burger feast.

    The Sauces

    Black Garlic Aioli

    Sauces make or break a burger. That much is clear if you look at how popular the Big Mac is. It’s the secret sauce that makes it so addictive. Now I’m not re-creating it here, but rather looking for a gourmet burger sauce, to take this to the next level.
    I found it in Black Garlic Aioli.

    Black Garlic is created by very slowly caramelising bulbs of garlic over several weeks, transforming it into black, shiny nuggets of sweet umami notes, with hints of fruit and garlic. Think balsamic and liquorice, utterly addictive and complex. Some supermarkets offer it these days, or you can make it yourself very easily in a rice cooker or dehydrator. It’s not complicated. All it takes is time, to cause a very slow Maillard reaction.

    Check this post for detailed instructions on how to make your own Black Garlic.

    The addition of herbs and lemon takes this aioli over the top and makes it utterly addictive. You’ll want it with all kinds of things from fries over sandwiches to using it in a Grand Aioli, it’s just so good.

    If you have a stick blender, it also takes just 5 minutes to make and is super easy. Not that the classic method is hard, slowly drizzling oil into the egg and whisking, it just takes a bit of feel and patience.

    BBQ Sauce

    If I’m creating a feast worthy burger, I’ll create my own Peach BBQ Sauce with Single Malt for it. I mean, who wouldn’t?
    You? Ok, yes, I can see why. And sure, you could use a good shop bought BBQ sauce, I won’t blame you. But if you have 35 minutes to spare, I urge you to try this Peach BBQ Sauce with Single Malt. It’s worth it!
    Sweet and summery fruity notes from the peaches come together with smoky malt whisky together with molasses and brown sugar and liquid smoke, to create a stunningly delicious sauce for all your BBQ needs. It’ll keep for a while, so make extra and enjoy with spareribs or steak.

    Black Garlic Butter with Lemon

    Black Garlic Butter with Lemon

    What do you mean “butter”? In a burger?
    Yup, butter. One of the best kept secrets of that famous “Booster Burger” from said Rock Café (which has long since been eradicated from existence, much to my dismay) was the home made herb butter from the owners’ wife. It was spread onto the cut bun sides, which were then toasted under the Salamander, to have it deliciously melt into the bun, soaking it with garlic-herb flavour.

    I don’t have her secret recipe unfortunately, which consisted of copious amounts of garlic and a lot of fresh herbs, brought to us in huge boxes, we were using so much. But I got pretty close with this one and feel the Black Garlic, which wasn’t in the original, improves it even further.

    Could you just use shop bought garlic butter? Sure. It’ll be delicious. But home made takes 5 minutes (either with black garlic or just fresh, if you can’t find it) and works with so many dishes, you’ll just want it in your fridge all the time. You can also make double and freeze a batch, to have the perfect steak or sandwich butter at your fingertips. Or just make the best garlic bread you ever had.

    The Toppings

    If you use any of the above mentioned ingredients, your burger will already be delicious. So you can choose whichever toppings you love. For me, it’s always the classic combination of crunchy lettuce, fresh cherry tomatoes (Or a really flavourful heirloom tomato if you can find it), sweet dill pickles, red onion rings and crispy fried Serrano ham. Or fried bacon, depending on your preference. I just love how fried Serrano ham shatters into pieces when fried and adds so much salty umami flavour, I don’t miss the fat bacon would bring. And the type of patty I’m making isn’t dry as beef would be, so we don’t need the added fat.

    Pretzel Burger with Black Garlic Aioli_Process

    You could of course add avocado, melted cheese, caramelised onions or go a completely different way by using a vegan burger patty.

    Optional Sides

    Since this Pretzel Burger with Black Garlic Aioli is on the rich side, I wanted something light to go with it, hinting to Germany, but not…well…Sauerkraut. So I made a super quick Herbed Cashew Aioli Slaw (recipe coming soon), which has white cabbage, basically what Sauerkraut is made of, but fresh and playing with the garlic theme of the burger.

    In the picture you also see Sweet Potato Fries, which I made following this easy recipe.

    My wild guess is though, that, depending on the size of your buns, you probably won’t need many sides. But with this being a proper feast, of course you’ll want all the options.

    The Ingredients

    Buns

    Use either my Sourdough Brioche Pretzel Buns recipe or get your favourite shop bought burger bun. If I’m in a hurry, I love Brioche Buns.

    The Patty

    While these are super easy to make, it’s part of where the magic of the famous Booster Burger stemmed from. Now this will be controversial with the beef purists, but they are, in fact, made from half pork and half beef mince. Not low fat either, as we want them juicy. I’m using ready minced beef and pork here, but if you want to take this completely over the top, mince your own.

    Pretzel Burger with Black Garlic Aioli_Ingredients

    Eggs

    Wait what? Not your standard burger, the Booster Burger was going more into the direction of really good and homemade meatballs the German way. Made with eggs and soaked white bread to bind the burgers and add crispy edges and juiciness.

    Baguette

    Another controversial one, water (or milk) soaked baguette which is then squished, to lower the water content again, is used in a similar way as breadcrumbs in meatballs. It binds and adds both juiciness and crunch to the burger patties, making them utterly delicious on their own.

    Flavourings

    Finely chopped onions, ideally caramelised (though I’ve used raw in the past, when in a hurry) add a lovely backbone to the flavourings of this Burger patty. Some dried parsley, Dijon mustard, salt, and pepper complete it. Make more than you need. You’ll definitely want one straight from the pan and freeze some for emergency burger cravings. My freezer is not complete without these.

    Black Garlic Aioli

    Since the black garlic is sweet, the balsamic complements it perfectly, but I felt it needed a more acidic counterpoint, to lift it, hence the addition of lemon zest and juice.

    Black Garlic Aioli_Ingredients

    While the herbs are optional, I urge you to try fresh dill, as it’s very fresh version of anise flavour goes perfect with the black garlic and takes this to a whole different level. The parsley adds minerality, to balance both sweetness and umami. You could use dried, but personal I always miss the freshness when I do.

    For oil you could use ¼ cup of a very mild olive oil instead of part of the neutral oil (I’m using Grapeseed oil), but don’t replace it all with olive oil, as it tends to get bitter when used for mayonnaise.
    And fresh egg of course. This emulsifies the aioli together with the mustard.

    Liquid smoke – I’ve added this specifically for these Black Garlic Aioli Burgers, to complement the flavour and despite not grilling them, give a reminder of summer BBQs. You can leave it out if you don’t have it.

    Black Garlic Lemon Butter

    Use good quality unsalted butter here, so you control the saltiness. Several cloves of Black Garlic. You can vary how strong you’d like the flavour of it. Same goes for fresh garlic.
    Some fresh herbs. I like Dill, Parsley and Basil. Though I left out the basil this time, as mine had died it’s usual winter death.

    Black Garlic Butter with Lemon_Ingredients

    The Process

    Buns

    If you chose to make these incredible Sourdough Brioche Pretzel Buns to take your burgers to the next level, start by feeding the sourdough 2 days before you want to eat them. Then follow the recipe here for the whole process.
    If you’d rather not, get some good burger buns from your supermarket. But honestly: Do make the buns. You won’t regret it, I promise.

    Peach BBQ Sauce

    You can use shop bought. But if you decided to make your own Peach BBQ Sauce with Malt, follow the recipe here.

    Peach BBQ Sauce with Single Malt

    Black Garlic Aioli

    Using a slim jar or container that just fits the stick blenders head with very little room to spare on the sides, you add your egg, Dijon mustard, balsamic vinegar, liquid smoke if using, and lemon juice at the bottom, then top it with all of the oil. Gently lower your blender head, equipped with the whisking disc, all the way down, so it covers the egg. Switch it on at full speed and do not move it for a few seconds. You will see mayonnaise forming right away at the bottom. Keep it still until the white mass doesn’t expand upwards further, then gently tip your blender into a diagonal, and very slowly move it upwards until all the oil is incorporated.

    Black Garlic Aioli_Process

    Mash your garlic and black garlic or chop it, chop your herbs roughly and add all of them with some salt and pepper to your mayonnaise. Blend again with the pureeing attachment, to create a smooth and delicious Black Garlic Aioli. Taste and adjust the seasoning.
    Try not to eat it all with a hunk of fresh bread.

    Keep in a lidded container in the fridge for up to 3 days.

    Black Garlic Butter with Lemon

    Add all the ingredients to the small bowl of your food processor and mix until you have a smooth mass.
    Alternatively, if making by hand: In a medium-sized mixing bowl, let the unsalted butter soften at room temperature. Add all remaining ingredients to the softened butter and mix thoroughly with a fork until well combined.
    Taste the mixture and adjust the seasoning if desired.

    Black Garlic Butter with Lemon_Process
    Once the black garlic lemon butter is well mixed, transfer it to a serving dish or roll it into a log shape using plastic wrap.
    Refrigerate for at least 1 hour to firm up the butter.

    Toppings

    Prepare your toppings. Slice pickles, tomatoes, and onions. Wash your lettuce. Fry Serrano ham or bacon until crispy, if using and keep warm in the oven.

    The Patties

    Caramelize Onions

    If you choose to caramelize your chopped onions, do that first. In a pan with a little olive oil, fry them on medium heat slowly, until caramelised. Don’t let them burn, or they will turn bitter.
    Alternatively add your chopped onions raw.

    Soak Baguette

    Rip your baguette into 3 large pieces. In a medium bowl cover with water (or milk, if you like) and let it sit to soak while you add the remaining ingredients to a large bowl.

    Mix Patties

    In a large bowl, add your pork and beef mince, the eggs, Dijon mustard, dried parsley and salt and pepper to taste.
    Squeeze as much moisture as you can out of your baguette, by squishing it with your hands. Add to the bowl with the meat.

    Pretzel Burger with Black Garlic Aioli_Process

    Using your hands (this is the fun part), mix the whole thing until you have a relatively uniform dough that holds together nicely.

    Pretzel Burger with Black Garlic Aioli_Process

    Fry

    Heat a pan to medium high heat and add some oil. I’m using standard (not extra virgin) olive oil, but any oil that is suited for frying will work.

    Using your hands, form thin, large patties with irregular edges. You don’t want perfectly shaped rounds here, as the edges will crisp up and add the addictive caramelised crunch to the burger.

    Pretzel Burger with Black Garlic Aioli_Process

    Once your pan is hot, fry the patties. I usually manage to get 3 into the pan and keep the rest warm, if I plan to eat them right away.

    Re-heat for extra crispy edges

    However, and this is a step I highly advise you to take, you could prepare them the day before (or weeks and just freeze them) and quickly reheat them when you are ready. Either fry a second time in a very hot pan, to crisp them up or in the air fryer at 400°F/200°C for a few minutes, until hot and with crispy edges.
    I know this sounds unusual for burgers, but trust me, it makes them even more irresistible.

    To Serve

    Briefly re-heat your burger buns by sprinkling them with a little water, then baking for 5-10 mins at 350°F/175°C in the air fryer or oven. Slice them open horizontally. Spread some Black Garlic Butter with Lemon on each side and briefly fry in a hot pan until golden. Or put them under your grill in the oven, but keep a very close eye on them, as they burn quickly.

    Pretzel Burger with Black Garlic Aioli_Process

    Top both sides with a little Black Garlic Aioli. On the bottom side, stack lettuce, followed by a hot burger patty and add your desired toppings. Drizzle with BBQ sauce. Add the top half of the bun and enjoy your Pretzel Burger with Black Garlic Aioli.

    Pretzel Burger with Black Garlic Aioli

    Meal Prep

    You can make pretty much everything in this recipe ahead of time, except for slicing your Tomatoes if using, frying the bacon or Serrano ham and re-heating buns and patties.

    Both the Sourdough Brioche Pretzel Buns and the Burger Patties freeze well. So does the Black garlic Lemon Butter. The Peach BBQ Sauce can me made weeks ahead, the Black garlic Aioli ideally the day before.

    For more amazing Black Garlic Recipes check these:

    Sumac Roasted Cauliflower Steaks with Black Garlic Mushroom Sauce

    Black Garlic Aioli

    Black Garlic Butter with Lemon

    Black Garlic Cashew Ranch Dressing

    Black Garlic Brine for Chicken

    Black Garlic Roast Chicken Summer Salad

    Black Garlic Sourdough Bread with Chocolate

    Mushroom Spinach Pasta Bake with Black Garlic

    Black Garlic Mushroom Salad with Berries and Blue Cheese

    Sourdough Oatmeal White Chocolate Chip Cookies with Black Garlic

    Please Comment

    Now I’d love to hear from you in the comments!
    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please share and comment. It helps me a lot.

    Pretzel Burger with Black Garlic Aioli

    Pretzel Burger with Black Garlic Aioli

    With a good dash of German October Fest spirit, this Pretzel Burger with Black Garlic Aioli might be my ultimate favourite burger. The brioche pretzel buns are chewy, with the typical flavourful pretzel crust, while having the sweetness and tenderness of brioche. The burger patty is combining the juiciness of pork with classic beef, adding flavour and crunchy edges with some additional ingredients. Brought together by the umami-sweetness of Black Garlic Aioli lifting this to the level of a feast rather than fast food.
    No ratings yet
    Prep Time 1 hour
    Cook Time 30 minutes
    Total Time 1 hour 30 minutes
    Course Dinner, Feast, Main Course
    Cuisine Fusion
    Servings 12
    Calories 778 kcal

    Ingredients
      

    Black Garlic Aioli:

    • 1 egg or 2 yolks
    • ¾ cup neutral oil such as grapeseed
    • 1 tbsp balsamic vinegar
    • 1 tbsp lemon juice
    • Grated zest of 1 lemon
    • ½ tsp Dijon mustard
    • 4 black garlic cloves mashed with a fork.
    • 1 fresh garlic clove minced.
    • ½ tsp kosher salt or more to taste
    • Optional add-ins: 1 tbsp chopped dill or tarragon 1 tbsp chopped parsley

    Black Garlic Butter with Lemon

    • 2/3 cup unsalted butter
    • 4 cloves black garlic mashed
    • 1 clove fresh garlic minced
    • 1 tbsp chopped parsley
    • 1 tbsp chopped dill
    • 1 teaspoon kosher salt
    • Zest of 1 lemon
    • 1/4 tsp freshly ground pepper

    Burger Patties:

    • 1 lb pork mince
    • 1 lb beef mince
    • 1 medium baguette ideally stale
    • 2 eggs
    • 2 tbsp dried parsley
    • 2 onions finely chopped
    • 2 tsp Dijon mustard
    • Salt and pepper to taste

    Sourdough Brioche Pretzel Buns – Recipe see Link in Post

      Optional Toppings:

        Peach BBQ sauce with Malt - See link in post

        • Crunchy Lettuce
        • Crispy fried bacon or Serrano Ham
        • Fresh sliced tomato
        • Sliced dill pickles
        • Sliced onions fresh or caramelised
        • Cheese
        • Avocado

        Instructions
         

        Sourdough Brioche Pretzel Buns:

        • Follow the instructions in the provided link to make the Sourdough Brioche Pretzel Buns. Begin by feeding the sourdough 2 days before you plan to make the buns. Follow the detailed recipe at forthepleasureofeating.com.

        Peach BBQ Sauce (If using):

        • Follow the recipe at forthepleasureofeating.com to make the Peach BBQ Sauce with Malt.

        Black Garlic Aioli:

        • In a slim jar or container, layer egg, Dijon mustard, balsamic vinegar, liquid smoke (if using), and lemon juice.
        • Top with all the oil.
        • Using a stick blender equipped with the whisking disc, blend on full speed without moving for a few seconds until mayonnaise forms at the bottom.
        • Gradually tilt and move the blender upwards until all the oil is incorporated.
        • Mash or chop black garlic and regular garlic, chop herbs, and add them to the mayonnaise with salt and pepper.
        • Blend again with the pureeing attachment until smooth.
        • Taste and adjust seasoning. Keep refrigerated in a lidded container for up to 3 days.

        Black Garlic Butter with Lemon:

        • In a food processor, combine unsalted butter, mashed black garlic, minced fresh garlic, chopped parsley, chopped dill, kosher salt, lemon zest, and freshly ground pepper.
        • Mix until smooth.
        • Transfer to a serving dish or roll into a log shape using plastic wrap.
        • Refrigerate for at least 1 hour to firm up the butter.

        Toppings:

        • Prepare toppings by slicing pickles, tomatoes, and onions, and washing lettuce.
        • Fry Serrano ham or bacon until crispy, if using, and keep warm in the oven.

        Burger Patties:

        • Optionally caramelize chopped onions in a pan with olive oil until golden.
        • In a medium bowl, soak large baguette pieces in water or milk.
        • In a large bowl, combine pork and beef mince, eggs, Dijon mustard, dried parsley, salt, and pepper.
        • Squeeze moisture from the soaked baguette and add it to the meat mixture.
        • Mix by hand until a uniform dough forms.
        • Heat a pan with oil and form thin, irregularly shaped patties with your hands.
        • Fry patties until cooked through and crispy at the edges.

        To Serve:

        • Reheat burger buns by sprinkling with water and baking at 350°F/175°C for 5-10 minutes in the air fryer or oven.
        • Slice buns horizontally and spread Black Garlic Butter with Lemon on each side.
        • Briefly fry in a hot pan until golden or place under the oven grill.
        • Top both sides with Black Garlic Aioli.
        • On the bottom side, stack lettuce, a hot burger patty, and desired toppings.
        • Drizzle with Peach BBQ Sauce.
        • Add the top half of the bun and enjoy your Pretzel Burger with Black Garlic Aioli!

        Notes

        Meal Prep
        You can make pretty much everything in this recipe ahead of time, except for slicing your Tomatoes if using, frying the bacon or Serrano ham and re-heating buns and patties.
        Both the Sourdough Brioche Pretzel Buns and the Burger Patties freeze well. So does the Black garlic Lemon Butter. The Peach BBQ Sauce can me made weeks ahead, the Black garlic Aioli ideally the day before.
        Since both burger size, calories of the buns and toppings vary, I'm giving you a rough estimate of the calories of the patties, rather than the whole burger.
        The other recipes have calories included on their own posts, so you can add them depending on the parts you are using.
        Burger Patties:
        Total Calories per Portion: Approximately 387 calories
        Total Protein per Portion: Approximately 27 grams
        Total Carbohydrates per Portion: Approximately 15 grams
        Total Fat per Portion: Approximately 24 grams
        Total Sodium per Portion: Approximately 376 milligrams
        For the complete Burger as I made it, it added up to this:
        Calories: Approximately 778 calories
        Protein: Approximately 14.2 grams
        Carbohydrates: Approximately 29.7 grams
        Fat: Approximately 32.3 grams
        Sodium: Approximately 393 milligrams

        Nutrition

        Calories: 778kcal
        Nutrition Facts
        Pretzel Burger with Black Garlic Aioli
        Amount per Serving
        Calories
        778
        % Daily Value*
        * Percent Daily Values are based on a 2000 calorie diet.
        Keyword Black Garlic, burger bun, meal prep, Pretzel, Protein
        Tried this recipe?Let us know how it was!
        Sourdough Brioche Pretzel Buns

        Sourdough Brioche Pretzel Buns

        If there ever was a perfect Burger Bun, it has to be these Sourdough Brioche Pretzel Buns! And I don’t say that lightly. I absolutely love burgers and have been making them for about 25 years now and have yet to find a better vehicle for them than these.
        Combining the rich, gentle sweetness and soft structure of Brioche with the chewiness of Pretzel Buns with their deep dark and salty crust together with all the flavour from sourdough is a revelation! Trust me, you won’t buy buns again after making these once.

         

        Why You Want to Make Them

         

        Perfect combination of Brioche, Pretzel, and Sourdough

        Why on earth would you want to make your own Sourdough Brioche Pretzel Buns when you could just buy either Brioche or Pretzel buns I hear you asking. The answer is in the “or”. Maybe it’s just me being very German in my absolute love for anything Pretzel, always dreaming to use them for burgers. Until I did. Even my homemade buns, which I adore for breakfast or dinner.

        The issue is: They are too firm and cause the dreaded burger slide, meaning you end up with the burger patty and all the other toppings sliding out at the end, while you mainly get bites of bread.
        Obviously we can’t have that for perfect burgers, can we now?

        But what about Brioche? Aren’t they said to be the perfect buns?
        The butter and egg enriched brioche dough is nice if I’m in a hurry and just want a super quick burger that can be ready in half an hour, but perfect? Not really. I feel they are a little too soft and don’t have enough own flavour to stand up to the things I want on my burger, namely Black Garlic Aioli, Black Garlic Butter, and Peach BBQ sauce (recipe follows soon). They also tend to fall apart, instead of soaking up all those amazing juices and sauces I want in each bite, instead of dribbling onto my plate.
        And don’t even get me started on the typical dry and flavourless sesame buns from the supermarket!

        So clearly there has to be a better solution, if aiming for the perfect burger. And while I found some brioche-pretzel recipes, there was none that combined my beloved sourdough and Brioche and Pretzel. Which meant I had to come up with one and you get to enjoy it.

        These are firm enough to hold your patty and all the toppings you can think of, soft enough to prevent the dreaded slide, and dense enough to soak up all the juices from sauce and meat, so you get the perfect bite each time. And of course they have amazing flavour from sourdough and the brief bath in hot water with baking soda, to give you the full Pretzel experience.

        Sourdough Brioche Pretzel Buns

        Suited for a Feast, not just Fast Food

        If you love burgers as much as me, you might have tried various “Gourmet Burgers” prepared with lots of different buns. These Sourdough Brioche Pretzel Buns are exactly that. The option you choose when you want really good burger buns made with care to crown your version of the perfect burger. Whichever that may be. Beef, mixed meat, vegan, they will all work well here and transform fast food into something feast worthy.
        Can be prepared ahead of time

        The fact that sourdough takes time to ferment and develop its full flavour potential works for us here, as it means you can prepare the dough ahead of time and freshly bake on the day.
        Or even bake and freeze the buns, simply re-heating them in the oven or air fryer, which is what I often do. It also adds a lovely gentle crunch to their crust, not too much, just providing some texture for contrast.

        Versatile

        While I developed this recipe specifically for burgers, it’s incredibly versatile and can be used for all sorts of delicious recipes. Dunk them into cheese sauce, have them as incredibly luxurious dinner roll, enjoy for breakfast or just warm, with a little cold butter. You will most certainly fall in love with them.

        Are you convinced yet? Yes? Oh you are asking what you need and I’m rambling? Ok yes…I’m biased. Let me give you the Ingredients, which I’m sure you have already in your kitchen.

         

        The Ingredients

         

        Sourdough Starter

        In case you haven’t made a sourdough starter before, all you need is flour, water and a few days for the wild yeast bacteria in the air to do their job.

        It adds lovely tang and flavour to all kinds of baked recipes, not just bread and has a fair few health benefits like easier digestion, lower glycemic index, improved nutrition profile, to name just a few.

        Here is a recipe on how to make your own, which you can keep using over and over. Mine is over 10 years old and has a name. While this recipe mentions rye sourdough, it also applies to white sourdough, which is what I’m using for these buns.

        Rye Sourdough Starter

        Since we want a good rise and this is a relatively heavy, enriched dough, I’m using an active and fed starter here, not discard, as in my Rye Sourdough Discard Rolls. Which are also lovely for dinner btw
        if you don’t want the Brioche. https://forthepleasureofeating.com/rye-sourdough-discard-rolls/

        Flour

        I’m using 4.5 cups strong white flour (bread flour) with a high protein content and 1 cup rye flour, because I love the flavour it gives the dough, but if I used more of it, it would impact the rise.
        If you don’t have rye, you can use whole wheat bread flour or more white flour. Changing the flour may impact the amounts you need vs water, so adjust accordingly.

        Sourdough Brioche Pretzel Buns_Ingredients

        Butter

        To get the softness of brioche, we need to create an enriched dough using butter, which will keep it moist and super soft, preventing the patty slide. Room temperature works best here.

        Eggs

        Same as for the butter, eggs give the buns the typical brioche feel, enhancing flavour and texture to the lighter and fluffier version of Pretzels we are looking for to create a burger bun.

        Malt Syrup and Honey

        You could use either one of the above or both. The slightly sweet flavour is one of the characteristics of brioche, making it so perfect for burgers, as it gives contrast to the savoury filling. Just a little. It will also feed the yeast I’m adding for more rise.

        I’m adding the Malt Syrup as I absolutely adore malty flavour in my bread. If you don’t have it or don’t like it, simply replace with honey or even sugar. Here is the one I get. It’s available in most health food stores and some supermarkets.

        Yeast

        Why am I adding yeast when sourdough is already a raising agent? This is a pretty heavy dough due to the butter and eggs, so I’m adding just a little to give it that tiny extra boost.
        However, if you have time to leave it overnight, you probably won’t need it. My dough got very active, trying to escape from the bowl even in the fridge. Which led to incredibly fluffy rolls, being exactly what I was aiming for.

        Barley Malt Powder

        This is another optional but delicious addition. It’s a classic bakers ingredient that gives bread an incredible malty flavour, adds crunch to the crust and helps with the rise due to the sugars it has. I can’t find it in Ireland, but love it so much, I order it about once a year from Amazon.de.
        One bag easily lasts me a year or more, as I just need 2 tsp per recipe. I use it in most of my breads, so to me it’s a good investment.

        If you don’t have it, simply leave it out. Your buns will be just fine.

        Salt

        We need 2 kinds of salt: Kosher, for including in the dough and flaky for the classic Pretzel sprinkling. Usually a special Pretzel salt would be sprinkled on top, which is more like very coarse sea salt, but I love the more delicate touch Maldon salt brings to these buns.

        Baking Soda

        In your typical German Recipe Lye would be used in the water to achieve the typical dark brown and shiny Pretzel crust, but baking soda is easily available in every supermarket and has the same effect. You need a fairly large amount to achieve the desired effect, so consider getting a larger bag instead of several of the small containers usually sold.

        Sesame Seeds

        I’m using them as topping here, to add a reminder of classic burger buns with a sprinkling of sesame. But they are optional too. I just love the nutty flavour and slight crunch they bring to the Sourdough Brioche Pretzel Buns.

        The Process

         

        For many years I felt slightly intimidated by the thought of making Brioche or Pretzel buns. But honestly, both, just as this combination, are really easy to make. They just need a little time to allow the sourdough and/or yeast to do its thing. And if you can boil eggs, you can boil Pretzels.

        You can knead the dough by hand, but I like using my stand mixer, as it can start out being rather sticky and heavy from the eggs and butter.

        2 days before baking

        The Sourdough starter

        Feed your sourdough starter, so it’s nice and active when you need it. Make sure you have about 1 cup active starter with leftovers to use as next starter. You can’t really overfeed your sourdough, the bacteria will happily munch everything in their way. So I tend to make more than I need and then use the discard for all sorts of delicious recipes like these Sourdough Brownies with Protein.

        Rye Sourdough Starter

        1 day before baking

        Mixing the Dough

        Mix the yeast with the warm water, honey, malt syrup (if using) and barley malt powder (if using). Let it stand for about 10 minutes to activate the yeast. If you know yours is fresh and active, you can skip this step.

        I the bowl of your stand mixer or a large bowl if kneading by hand, mix the flour and salt. Add everything else apart from the butter. Mix on low speed until just incorporated. Raise the mixer speed to medium for about 10 minutes, to develop the gluten and get a very smooth dough that comes away from the sides of the bowl and passes the windowpane test.

        Sourdough Brioche Pretzel Buns_Process
        Slowly start incorporating the butter by adding 1 tbsp room temperature butter at a time. Knead for another 10 minutes or until smooth and elastic.

        Sourdough Brioche Pretzel Buns_Process

         

        Resting

        You have 2 options here: You can leave your dough covered outside the fridge for about 3h or until doubled in size, if you want to make your Sourdough Brioche Pretzel Buns on the same day. Or you can cover the dough and put it into the fridge overnight, which will add all the benefits of slow sourdough fermentation and improve the flavour.

        Sourdough Brioche Pretzel Buns_Process

        Day 3 (or 1.5h before baking)

        Forming the buns

        Take your dough out of the bowl and form it into a round shape or roll on a lightly floured work surface. Divide into 8 very large buns or 10 medium, depending on the size of burger you are aiming for.

        Form into round buns by tucking the edges under and in, while turning the dough in your hand, until you have a nice and raised round shape that holds its own. On two parchment lined baking trays cover with either clingfilm or damp tea towels, so they don’t dry out and let them rest outside the fridge for another hour.

        Sourdough Brioche Pretzel Buns_Process

        Boiling

        Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

        In a large pot, Bring 2 litre (4.2 pints) water to the boil. Add the baking soda bit by bit carefully (this will bubble a lot) and stir until it dissolves.

        Sourdough Brioche Pretzel Buns_Process

        Gently drop the pretzel buns, a few at a time, into the boiling water and let them very softly boil for about 30 seconds on each side. Remove the buns from the water using a slotted spoon and place them on the prepared baking sheet.

        Sourdough Brioche Pretzel Buns_Process

        Once all the buns have been boiled and transferred to the baking sheet, sprinkle them with the flaky sea salt for added flavour, if desired. At this point I also add sesame.

        With a sharp knife, slice them crosswise.

        Sourdough Brioche Pretzel Buns_Process

        Baking

        Bake the pretzel buns in the preheated oven for 15-20 minutes, or until they turn golden brown on top.

        Sourdough Brioche Pretzel Buns

        Enjoy with your favourite topping, for dipping, as side to stew or on their own with some nice cold butter.

         

        Meal Prep

         

        As mentioned above the sourdough resting time is great for meal prep, as you can get the dough started the day before.
        These Sourdough Brioche Pretzel Buns also freeze and reheat very well. I usually keep some around for the days I desperately need a burger.

        And they keep in a bread tin for about 2-3 days, due to the enriched brioche dough. Though personally I’d reheat them before eating, so they become super soft and fluffy with a lovely crust again.

         

        Now I’d love to hear from you in the comments!
        Have you tried this? Did you enjoy it?
        What other recipes would you like to see?

        If you enjoyed this recipe, please share and comment. It helps me a lot.

        Sourdough Brioche Pretzel Buns

        Sourdough Brioche Pretzel Buns

        If there ever was a perfect Burger Bun, it has to be these Sourdough Brioche Pretzel Buns! And I don’t say that lightly. I absolutely love burgers and have been making them for about 25 years now and have yet to find a better vehicle for them than these. Combining the rich, gentle sweetness and soft structure of Brioche with the chewiness of Pretzel Buns with their deep dark and salty crust together with all the flavour from sourdough is a revelation! Trust me, you won’t buy buns again after making these once.
        No ratings yet
        Prep Time 1 hour
        Cook Time 40 minutes
        Resting time 4 hours
        Total Time 5 hours 40 minutes
        Course Bread, Breakfast, Dinner, Side Dish
        Cuisine German
        Servings 10
        Calories 396 kcal

        Ingredients
          

        • 1 cup active sourdough starter recipe here:
        • 1 ¼ cup warm water
        • 4.5 cup white bread flour strong flour
        • 1 cup rye flour or more white
        • 1/2 cup butter melted and cooled
        • 2 tbsp malt sirup
        • 1 tbsp honey
        • 2 eggs
        • 3 tsp kosher salt
        • 1 tsp active dry yeast
        • 2 tsp barley malt powder

        To boil:

        • 1 ½ cups baking soda on 2l water

        To top:

        • 2 tsp flaky sea salt
        • 2 tbsp sesame seeds

        Instructions
         

        Day 1 (2 days before baking):

          Sourdough Starter:

          • Feed your sourdough starter, ensuring you have about 1 cup of active starter. Reserve leftovers for future use.

          Day 2 (1 day before baking):

            Mixing the Dough:

            • In a bowl, combine warm water, honey, malt syrup, and barley malt powder. Let it sit for 10 minutes to activate the yeast.
            • In the bowl of your stand mixer, mix white bread flour, rye flour, and kosher salt. Add eggs and the yeast mixture. Mix on low speed until just combined.
            • Increase the mixer speed to medium and knead for about 10 minutes until you have a smooth dough.
            • Slowly add the butter at room temperature, 1 tbsp at a time, kneading for another 10 minutes until the dough is smooth and elastic.

            Resting:

              Choose one of two options:

              • Leave the dough covered outside the fridge for about 3 hours or until doubled in size for same-day baking.
              • Cover the dough and refrigerate overnight for improved flavour through slow sourdough fermentation.

              Day 3 (1.5 hours before baking):

                Forming the Buns:

                • Take the dough, form it into a round shape, and divide it into 8 large or 10 medium buns.
                • Tuck the edges under and shape into round buns. Place them on parchment-lined baking trays, cover with clingfilm or damp tea towels, and let them rest outside the fridge for an additional hour.

                Boiling:

                • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
                • In a large pot, bring 2 litres (4.2 pints) of water to a boil. Carefully add baking soda bit by bit, stirring until it dissolves.
                • Gently drop the pretzel buns into the boiling water, allowing them to boil for about 30 seconds on each side. Use a slotted spoon to transfer them to the prepared baking sheet.
                • Sprinkle the buns with flaky sea salt and sesame seeds if desired. Use a sharp knife to slice them crosswise.

                Baking:

                • Bake the pretzel buns in the preheated oven for 15-20 minutes or until they turn golden brown on top.
                • Serve with your favourite toppings, for dipping, as a side to stew, or on their own with cold butter.
                • Enjoy your delicious homemade Sourdough Brioche Pretzel Buns!

                Notes

                Meal Prep
                As mentioned above the sourdough resting time is great for meal prep, as you can get the dough started the day before.
                These Sourdough Brioche Pretzel Buns also freeze and reheat very well. I usually keep some around for the days I desperately need a burger.
                And they keep in a bread tin for about 2-3 days, due to the enriched brioche dough. Though personally I’d reheat them before eating, so they become super soft and fluffy with a lovely crust again.
                Total Calories per Portion: Approximately 396 calories
                Total Protein per Portion: Approximately 10.4 grams
                Total Carbohydrates per Portion: Approximately 73.8 grams
                Total Fat per Portion: Approximately 6.6 grams
                Total Sodium per Portion: Approximately 1166 milligrams

                Nutrition

                Calories: 396kcal
                Nutrition Facts
                Sourdough Brioche Pretzel Buns
                Amount per Serving
                Calories
                396
                % Daily Value*
                * Percent Daily Values are based on a 2000 calorie diet.
                Keyword Brioche, burger bun, Easy, meal prep, Pretzel, sourdough, versatile
                Tried this recipe?Let us know how it was!
                Sourdough Brioche Feuilletee

                Sourdough Brioche Feuilletee

                One of the more involved recipes, but so worth it, this Sourdough Brioche Feuilletee is absolutely heavenly! Think a mix of Brioche, croissant, and cinnamon roll, with layers of flaky, rich dough. The sourdough adds a pleasant tang and easier digestibility. I have given 2 filling options below: Cinnamon and Chocolate, which are equally good. A sprinkling of brown sugar on top gives a lovely crunchy crust. Perfect for the holidays as breakfast!

                 

                Why You Want to Make This

                 

                I won’t lie, there is a bit of labour of love in this Sourdough Brioche Feuilletee. So why would you want to put in the work when you could just buy Brioche?

                 

                Flavour

                While I have seen Brioche Feuilletee on its own and am sure they are sold in patisseries in France, I have never seen a sourdough version of it. “Feuilltee” means “folded” and describes the process of a brioche dough being folded multiple times around a block of butter and rolled out, to create flaky layers. Very similar to croissants.

                Sourdough however, apart from acting as a raising agent, helps with digestibility, adds nutrients and layers of amazing flavour you would never get without. If you ever thought Brioche is…nice, but maybe a little boring, this is for you. Or if you love Brioche, but want to up your game a little.

                This recipe was adapted into a Brioche Feuilletee with different fillings from the fantastic Sourdough Brioche recipe by “Bread by Elise”. If you’d like to make a classic and really good brioche that uses sourdough, this is the best recipe I have found so far.

                Special Holiday Treat

                If you are looking for a seriously impressive holiday breakfast for your loved ones, this is certainly it. You’ll be sure to get lots of impressed comments of “You made this!?” and then very satisfying purring noises while they are enjoying it.

                Sourdough Brioche Feuilletee

                Can be prepared ahead of time

                While it does take some hands on time to roll out the dough a few times, to laminate the butter in, creating those flaky layers, you can do most of the preparation the day or even 2 days before. On the day, you simply put your loaf pans in the oven and enjoy breakfast with your friends and family.

                Makes incredible leftovers

                While I loved this re-heated on its own, you could make a seriously amazing bread and butter pudding from the leftovers. If there are any. Which is doubtful. Maybe make double, so you can try it?

                Not hard to make

                I know this sounds counterintuitive, after saying this takes a little work. But if you can fold a towel and roll out dough, you will have a very easy time making this Sourdough Brioche Feuilletee.

                Sourdough Brioche Feuilletee

                 

                The Ingredients

                 

                Sourdough Starter

                Since we want a good rise, I’m using active, fed starter here. If you don’t have one yet, here is how to make it. Sourdough starter can be used in a million recipes, not just bread. It makes sweet baked goods more flavourful and better for you, helps even with gluten intolerance, as the little bacteria basically pre-digest the gluten for you. (Apologies for the picture in your mind now. But yoghurt and other fermented foods work the same way.)

                Sourdough Brioche Feuilletee_Ingredients

                Tangzhong

                Bless you! What?
                That was my reaction when I first heard about Tangzhong. The Tangzhong method basically pre-cooks a portion of the dough using hot liquid, which causes the starch to gelatinize and make the bread softer. And with Brioche, I’m all about soft bread!

                Though this method says there will be no crust, I do love a crunchy crust, so I brushed the bread with butter and sprinkled some brown sugar over it just before baking.

                Yeast

                Although you could make this with just sourdough, I opted for adding a tiny bit of yeast, since I’m adding quite a lot of butter to the dough with the lamination, so it’s a fairly heavy mix that can use a little help on the rising front. If you don’t want to use yeast or can’t eat it, leave it out.

                Ascorbic Acid – Vitamin C powder

                Same as with the yeast, this is to help with the rise and crust, as it will strengthen the gluten in the dough. I found the trick of adding it when researching the best Banh Mi buns and have used it in various bread recipes since, loving the results. It’s not a huge change, but noticeable.

                This is pure vitamin C powder that I got fairly cheap from “Bulk”.
                It will last me for ages and can be used not just in baking, but also simply add to water, for a refreshing drink and boosting your vitamin C intake. Win/win really.

                Same as with the yeast: If you don’t have any, leave it out.

                Flour

                Traditionally Brioche, even more so Brioche Feuilletee is made with plain or bread flour. But as usual I wanted to see if whole wheat flour works too, and it certainly didn’t disappoint. I’m replacing about 1/3 of the white flour with whole wheat, for a slightly nutty flavour and better nutrition profile. The results were lovely: Still soft and fluffy, but with a satisfying bite and flavour to it. This feels less like the cloud-like Brioche texture and more like a really satisfying sweet, soft, crunchy, and flaky bread. Very hard to describe, but utterly addictive.

                Eggs and Butter

                Brioche is an enriched dough with lots of butter and eggs. Most certainly not for your diet days, but oh so satisfying! And I firmly believe, if we eat most of the time healthy, a proper treat now and then is entirely ok and needed. This is a really good one for those days.
                Use good European butter for this. Living in Ireland, I used Irish of course, which may be the best butter you can get. As it adds flavour to the dough, you want it to be delicious.

                Milk

                Being lactose intolerant, I only have plant milk at home. With all the butter and eggs, this Sourdough Brioche Feuilletee is not the place to save on fats, so I’m using full fat Oat Milk here. My favourite is Oatly Barista, which I always have around for my coffee. You can use any full fat milk of your choice.
                Sugar

                Only a little sugar is used in this Brioche dough, which might feel surprising, as this is essentially a sweet bread. But trust me, it’s enough to give a slightly sweet flavour and support the fillings.

                Filling Options

                As usual, I couldn’t decide if I wanted chocolate or cinnamon filling, so I simply made both. To me, even though I’m a complete chocoholic, the cinnamon-sugar won. But I’d love to hear in the comments which one you chose to make or preferred.

                Sourdough Brioche Feuilletee

                The Process

                 

                 

                Start ideally 2 days before you want to eat the Sourdough Brioche Feuilletee.

                2 days before baking:

                Sweet Sourdough Starter

                Mix 40ml (about 2.5 tbsp) with 40g flour, 10g sugar and 30g active sourdough starter. Cover and leave in a warm spot over night or until doubled in size.

                Tangzhong

                Make the Tangzhong by adding 140ml milk to a small pot and whisk in 35g flour. Gently warm on medium heat while whisking. After a while, your mixture will start to thicken quite quickly. Once it has thickened and reached about 150°F/65°C it is ready.

                Transfer into a small bowl and cover tightly with clingfilm touching the whole surface of your Tangzhong, to prevent a skin from forming. Leave to cool to room temperature.

                1 day before baking

                Mix your dough

                In a stand mixer, as the dough gets fairly soft and sticky, or a large bowl, if you are kneading by hand, add all your ingredients except the butter and salt. Mix to combine, then let it stand for 30minutes for the autolyse.

                Knead

                Adding the salt, knead for 5-10 minutes, until the dough comes apart from the sides and starts to look really smooth.
                Slowly add half of the butter at room temperature, cut into cubes, bit by bit, slowly incorporating it into the dough.
                Keep kneading for 15-25 minutes, until the gluten has fully developed, and your dough passes the windowpane test.
                Your dough will still be pretty sticky, but that should improve during the resting time.

                Rest

                Lightly grease a bowl. Use your hands to form a ball from your dough and let it rest, covered on your counter, in the prepared bowl for about 3h. By then it will have about doubled in size.

                Now you can go ahead to either start the lamination process or rest your dough in the fridge overnight, to continue the next day.

                Sourdough Brioche Feuilletee _Process

                Laminating the Dough
                Or: Putting the Feuilletee into the Brioche

                The lamination process will take about 2.5h including 3 rests in the fridge for 20-30min each.

                For this step you need a stick (about 100g) of cold butter. Place the butter between 2 layers of baking parchment and smash it a little flatter first, using your rolling pin or the bottom of a cooking pot until you have a roughly 8 x 8 square.

                Lightly flour a surface for rolling out your dough. Take your dough from the bowl and roll it out into a rectangle that is about 16″ x 24″.

                Sourdough Brioche Feuilletee _Process

                Remove the top layer of baking parchment from your flattened butter block, turn it around, so the butter lands in the middle of the dough rectangle. Then fold your dough like an envelope over it, covering it firmly. Pinch the sides of the dough close, so the butter doesn’t escape.

                Sourdough Brioche Feuilletee _Process
                Roll your dough out again, to seal in the butter.
                Turn your dough by 90 degrees and repeat the folding and rolling out.
                Wrap into plastic wrap and leave to rest in the fridge for 20-30 minutes.

                Sourdough Brioche Feuilletee _Process

                After that time, take out your dough and repeat the folding and rolling out twice. Put back into the fridge for 20-30 minutes.

                Sourdough Brioche Feuilletee _Process

                Preparing the filling

                Decide if you’d like to make both fillings or just one. If using only one, double the quantities given below for the chosen filling.

                Melt 2 tbsp butter for brushing onto the rolled out dough.

                For the dark chocolate filling:

                Chop your dark chocolate roughly. You want some nice chunks and some finer bits that melt into the dough.

                For the Cinnamon Sugar:

                Mix 3 tbsp sugar (white or brown will both work) with 1 tsp cinnamon.

                Last rolling out and filling

                Roll your dough out one last time. Aim for a rectangle of about 1/16th thickness.

                Sourdough Brioche Feuilletee _Process

                Slice in half through the middle, if making both fillings. Brush the rectangles with the melted butter.
                Sprinkle one with dark chocolate, the other one with cinnamon sugar evenly, leaving about 2” room on one end of the short side.

                Sourdough Brioche Feuilletee _Process

                Start rolling up the dough from the short side, where the filling is spread all the way to the end. Roll all the way until you reach the end and gently pinch to close. It probably won’t close perfectly, which is fine.

                I only had one long and one shorter bread pan, so I chose to keep the chocolate roll longer and the cinnamon roll shorter.

                Sourdough Brioche Feuilletee _Process

                Cover both rolls tightly with plastic wrap and chill for at least 20 minutes or overnight.

                 

                On the Day of baking:

                Cut and add to Loaf tins

                Grease 2 loaf tins or line with baking parchment.

                Cut your dough rolls into 3 equal pieces each and add them to your loaf tins, so the side showing the spiral with the filling is pointing up.

                Sourdough Brioche Feuilletee _Process

                Brush with more melted butter and sprinkle with some brown sugar with cinnamon. I only sprinkled the cinnamon version here and regretted it later. Don’t be like me.

                Cover and let them rise outside of the fridge for another hour.
                Now you can either bake them or cover with plastic wrap and leave in the fridge until ready to bake.

                When ready to bake, preheat your oven to 375°F/190°C.

                Bake for 25-30 minutes. The cover with aluminium foil and bake 10-15 minutes longer. Depending on your oven.
                Take out and leave on a rack to cool. Dust with icing sugar if you like.

                Sourdough Brioche Feuilletee

                Enjoy just as they are, with jam, or more butter.

                 

                Meal Prep

                 

                Make Ahead

                The resting time of the dough makes this recipe predestined for meal prep, as you can do all the steps in the days before you want to bake it. Pretty perfect for the holidays, to have a really impressive breakfast treat, while relaxing with your loved ones.

                Sourdough Brioche Feuilletee

                Freeze

                While this Sourdough Brioche Feuilletee lasts a few days in a bread tin, I tend to freeze leftovers and just reheat them in air fryer or oven for a bit, to get the crunchy crust and warm, buttery insides, that makes it so utterly delicious. Freeze the separate thirds in small bags or lidded containers, for an indulgent breakfast treat any time you crave it.

                Still looking for a main course?
                Have a look at this super delicious Vegetarian Mezze Feast.

                Or maybe an impressive dessert, that takes very little work?
                Protein Creme Brulee Two ways is a great option.

                Now I’d love to hear from you in the comments!
                Have you tried this? Did you enjoy it?
                What other recipes would you like to see?

                If you enjoyed this recipe, please share and comment. It helps me a lot.

                 

                Sourdough Brioche Feuilletee

                Sourdough Brioche Feuilletee

                One of the more involved recipes, but so worth it, this Sourdough Brioche Feuilletee is absolutely heavenly! Think a mix of Brioche, croissant, and cinnamon roll, with layers of flaky, rich dough. The sourdough adds a pleasant tang and easier digestibility. I have given 2 filling options below: Cinnamon and Chocolate, which are equally good. A sprinkling of brown sugar on top gives a lovely crunchy crust. Perfect for the holidays as breakfast!
                No ratings yet
                Prep Time 2 hours
                Cook Time 50 minutes
                Resting time 12 hours
                Total Time 14 hours 50 minutes
                Course Bread, Breakfast
                Cuisine French
                Servings 2 Loaves
                Calories 285 kcal

                Ingredients
                  

                Sweet sourdough starter:

                • 2 tbsp fed white sourdough starter
                • ¼ cup plain white flour
                • 3 tbsp oat milk substitute whole milk

                Tangzhong

                • ½ cup + 1tbsp oat milk substitute whole milk
                • 3 tbsp plain white flour

                Main Dough

                • 3 cups strong white flour
                • 1 cup whole wheat bread flour
                • 2 tsp active dry yeast optional
                • 1 tsp ascorbic acid Pure Vitamin C powder. Optional
                • 5 eggs
                • 2 tbsp oat milk substitute whole milk
                • All the tangzhong
                • All the sweet sourdough starter
                • ¼ cup sugar
                • 3 tsp kosher salt
                • 2 sticks butter. 1 cubed at room temperature. One whole, cold from the fridge.

                Filling and topping

                • If you want to make both fillings:
                • 4 tbsp butter melted
                • ½ cup dark chocolate chopped (don’t use chips here, as we want the irregular and rather fine pieces.)
                • 5 tbsp brown sugar
                • 2 tsp cinnamon

                If you only make one of the fillings:

                • 4 tbsp butter melted
                • 1 cup dark chocolate chopped (don’t use chips here, as we want the irregular and rather fine pieces.)
                • 2 tbsp brown sugar
                • 1 tsp cinnamon

                or

                • 8 tbsp brown sugar
                • 3 tsp cinnamon
                • Part of the brown sugar/cinnamon mix will be used for sprinkling so you’ll need some of it.

                Instructions
                 

                2 Days Before Baking:

                  Sweet Sourdough Starter:

                  • Mix 40ml of oat milk with 40g flour, 10g sugar, and 30g active sourdough starter.
                  • Cover and leave in a warm spot overnight or until doubled in size.

                  Tangzhong:

                  • In a small pot, whisk 140ml oat milk with 35g flour.
                  • Warm on medium heat, whisking until thickened and reaching about 150°F/65°C.
                  • Transfer to a bowl, cover with clingfilm, touching the Tangzhong to prevent a skin from forming, and let it cool to room temperature.

                  1 Day Before Baking:

                    Main Dough:

                    • Combine all ingredients except butter and salt. Allow a 30-minute autolyse.
                    • Add salt, knead for 5-10 minutes, then slowly add half the room temperature butter.
                    • Knead for 15-25 minutes until gluten develops and the dough passes the windowpane test.
                    • Let the dough rest covered for about 3 hours until doubled in size.
                    • Store the dough in the fridge overnight.

                    Laminating the Dough:

                    • Flatten a cold butter stick between parchment paper to an 8x8 square.
                    • Roll out the dough to a 16" x 24" rectangle.
                    • Place the butter in the middle or your rolled out dough, fold like an envelope, and roll out to seal in the butter.
                    • Turn by 90 degrees, repeat the folding and rolling out.
                    • Wrap into plastic wrap and leave to rest in the fridge for 20-30 minutes.
                    • Repeat the folding and rolling process twice, resting in the fridge between each cycle.

                    Preparing the Filling:

                    • Melt 2 tbsp butter for brushing onto the rolled-out dough.
                    • For dark chocolate filling: Roughly chop dark chocolate.
                    • For cinnamon sugar filling: Mix 3 tbsp sugar with 1 tsp cinnamon.

                    Last Rolling Out and Filling:

                    • Roll out the dough thinly to about 1/16” into a rectangle.
                    • Brush with melted butter and sprinkle with the chosen filling.
                    • Roll up the dough, cover, and chill for at least 20 minutes or overnight.

                    On the day of baking:

                      Cut and Add to Loaf Tins:

                      • Grease 2 loaf tins or line with parchment.
                      • Cut dough rolls into 3 equal pieces each and add to tins, cut side facing up, so you see the pretty spirals.
                      • Brush with melted butter, sprinkle with brown sugar and cinnamon.
                      • Let rise covered outside of the fridge for an hour.

                      Baking:

                      • Preheat the oven to 375°F/190°C.
                      • Bake for 25-30 minutes, then cover with foil and bake 10-15 minutes longer.
                      • Cool on a rack. Dust with icing sugar if desired.
                      • Enjoy your Sourdough Brioche Feuilletee with jam or butter!

                      Notes

                      Meal Prep
                      The resting time of the dough makes this recipe predestined for meal prep, as you can do all the steps in the days before you want to bake it. Pretty perfect for the holidays, to have a really impressive breakfast treat, while relaxing with your loved ones.
                      While this Sourdough Brioche Feuilletee lasts a few days in a bread tin, I tend to freeze leftovers and just reheat them in air fryer or oven for a bit, to get the crunchy crust and warm, buttery insides, that makes it so utterly delicious. Freeze the separate thirds in small bags or lidded containers, for an indulgent breakfast treat any time you crave it.
                      Total Calories per Portion: Approximately 285 calories
                      Total Protein per Portion: Approximately 5.7 grams
                      Total Carbohydrates per Portion: Approximately 33.1 grams
                      Total Fat per Portion: Approximately 15 grams
                      Total Sodium per Portion: Approximately 347 milligrams

                      Nutrition

                      Calories: 285kcal
                      Nutrition Facts
                      Sourdough Brioche Feuilletee
                      Amount per Serving
                      Calories
                      285
                      % Daily Value*
                      * Percent Daily Values are based on a 2000 calorie diet.
                      Keyword Breakfast, For Guests, meal prep, sourdough
                      Tried this recipe?Let us know how it was!
                      Vegetarian Mezze Feast

                      Vegetarian Mezze Feast

                      If you have been following along with my last eight recipes, you already have a good idea of how this Vegetarian Mezze Feast will look like. We are combining all of those delicious dips and snacks into one stunning spread that is worthy of any holiday or festivity. The fact that it’s vegetarian is an added bonus, and I’m pretty sure no carnivore will even waste a thought on the meat, once they see all the stunning variety on offer.

                      Why You Want to Make This

                      Absolutely Delicious

                      I mean, of course that’s the main priority of any feast, isn’t it? Each part on its own is a treat, but combined they form a huge spread no one will be able to resist. Stunning to look at too.

                       

                      Variety

                      There is something for everyone here: Creamy Hummus in two versions plain and Beetroot, easy cooling and crunchy Tzatziki, Bright red and fruity Muhammara made from roasted peppers and walnuts, a Smoky Aubergine dip with Greek yoghurt, extra creamy and easy to make Labneh that can be transformed into a roasted garlic version with lemon. And those are just the dips!

                      Vegetarian Mezze Feast

                       

                      We have Sourdough Flatbread filled with Feta, as a delicious vehicle for all those dips or Sourdough Discard Naan, as a super soft and fluffy alternative and to use as wrap for the Falafel. Or maybe you want to make them both? I sure couldn’t decide.

                      Sourdough Flatbread with Feta

                      And of course home made Falafel in two versions: Plain and Beetroot. Easier than you think, coming together mostly from Pantry staples, they are a crunch and fluffy treat you just have to try.

                      Vegan Falafel Wraps

                      To complete all the deliciousness, there is a super quick Cucumber-Tomato salad with fresh parsley that comes together in 5 minutes, an Orange Thyme Tahini dressing (Optional, as you could use hummus), to drizzle over your Falafel and some extra quick marinated Feta, because what would a Middle Eastern Feast be without feta, right?

                      Vegetarian Mezze Feast_Cucumber_Tomato Salad

                      And what do you serve with all those dips? I used lots of vegetables for dipping, some dried fruits and nuts, some fresh fruits and ready made things like olives and filled sweet peppers. But your imagination is the limit here. That’s the beauty of this feast: You can make it into whatever you enjoy most.

                      Healthy

                      Now if the variety above hasn’t convinced you just yet, let me give you some of the health benefits to win you over. And remember, this is for a proper Mezze Feast. Can you think of any other feast with this many health benefits? If so, I’d love to hear about it in the comments.

                      Hummus, being made from mainly chickpeas, is a great source of protein, which we all need in our diet for building muscle and bone health.

                      Hummus Two Ways_Beetroot_Ingredients

                      Tzatziki is based on Greek Yoghurt with cucumber and garlic. Again protein from the yogurt, together with gut healthy bacteria and calcium. So is Labneh, which is basically strained Greek yoghurt, resulting in a delicious spreadable consistency similar to cream cheese, but with the tang of yoghurt.

                      Easy Tzatziki_Ingredients

                      Both the Smoked Aubergine Dip and Muhammara are vegetable based, including fibre, vitamins, and whole range of other benefits. So ideally you eat at least 5 different veggies per day. I usually aim for at least 8, which has helped my weight loss a lot.

                      Smoked Aubergine Dip _Ingredients

                      Muhammara Ingredients

                      Falafel, again being made from chickpeas, is a fantastic source of protein and fibre and several micro nutrients like magnesium and folate.
                      I’m deep frying it here, because, after all, this is a feast, and we don’t eat it every day. But you could bake it in the oven or air fryer, if you’d like to eat it on a more regular basis and am watching your weight.

                      Now surely the flatbreads can’t be healthy, can they? They can, within reason, if made with sourdough as I am doing here.
                      Sourdough has many benefits, among them a lower glycemic index, meaning it won’t spike your blood sugar, good gut bacteria and easier digestibility, important for those with gluten sensitivity.

                      Sourdough Naan

                      And of course all the vegetables you serve to scoop up those delicious dips and the Cucumber- Tomato-Salad! This Mezze Feast is sure to have you hit your 5-a-day easily and enjoy it!

                      Easy to Prepare Ahead of Time

                      I was about to say this is the best part, but honestly, I can’t really decide which one is, so I’ll leave it to you to pick a favourite.
                      Anyway, important for the potentially stressful holidays: You can prepare most of the parts well ahead of time.

                      All the dips can be made one to two days in advance and keep happily in the fridge until ready to serve.

                      The Sourdough Naan and Sourdough Flatbread with Feta even get better, if you prepare the dough the day before. Or up to 2 days if you like. You could even get well ahead and freeze the dough balls, to just defrost, roll out and fry on the day. Just don’t add the feta before freezing.

                      Sourdough Naan

                      Same for the Falafel: Soak the chickpeas 2 days before, make the dough 1 day before, fry freshly just for a few minutes short before serving.

                      And all the chopped veggies? I tend to prepare them and store in separate lidded containers in the fridge, which keeps them fresh for a few days.

                      Flexible

                      And if all the above wasn’t enough and you feel that’s just way too much work, you could just buy some of the parts ready made and make others yourself. Or only pick a few bits instead of all.

                      Hummus tends to be available in most supermarkets these days, though not the quality you can make at home of course. Honestly, once you tried that incredibly creamy homemade version, you will wonder what you even did all your life, eating those ready made tubs, it’s just so much better.

                      Hummus Two Ways

                      Same with Tzatziki. You can often get it from shops, but those tend to contain preservatives, which give a rather weird sour flavour. Plus it just takes 4 ingredients and 5 minutes to make, so it’s hardly worth buying and so much better.

                      Similar goes for the Flatbread and Falafel, though of course those do take a bit more time. So if you have a really good middle eastern shop close by, it could be easier and reasonably tasty to buy them.
                      In Hanover I had a huge all-year market hall close by, where I could get all kinds of delicious freshly made and exotic treats, including some fluffy Turkish flatbread, which would be great with this spread. If you have access to that, it’s a perfect alternative.

                       

                      The Ingredients

                       

                      Considering the huge variety of dips and sides here, I’ll spare you a ramble about all of the ingredients, especially since I have listed the main ones above already including their benefits. You’ll find details about themn in each recipe.

                      But what I will do in this post, is to give you a full shopping list for all of them, if indeed you’d like to make the full Mezze Feast and would like an easy printable.
                      That way you have less hassle with the planning and can get ahead of the busy holidays.

                      The Recipe Links

                      Hummus Two Ways

                      Vegetarian Mezze Feast_Hummus Beetroot

                      Easy Tzatziki

                      Easy Tzatziki

                      Muhammara

                      Vegetarian Mezze Feast

                      Smoked Aubergine Dip

                      Vegetarian Mezze Feast_Smoked Aubergine Dip

                      Roasted Garlic Lemon Labneh

                      Roasted Garlic Lemon Labneh

                      Sourdough Flatbread with Feta

                      Sourdough Flatbread with Feta

                      Sourdough Discard Naan

                      Vegan Falafel Wraps

                      Vegan Falafel Wraps 

                      Vegan Falafel Wraps

                      What Fruit and Vegetables to Serve This With

                      You can get as creative as you’d like, but here is what I used:

                      Vegetarian Mezze Feast_Fruit and Veggies

                      – Cherry tomatoes
                      – Mini cucumbers
                      – Mini peppers
                      – Radishes
                      – Carrots
                      – Fennel

                      Fruit
                      – Grapes
                      – Medjool dates
                      – Dried figs

                      Nuts

                      – Toasted almonds
                      – Toasted walnuts
                      – Pistachios

                      Sides

                      Black Olives
                      Green Olives
                      Feta filled sweet peppers
                      Filled wine leaves

                      Vegetarian Mezze Feast_sides

                      The Process

                      Now this tends to be the place to give you all the steps to prepare a recipe. But those are already in each recipe and would be a bit overwhelming to have in one list. So I will mainly give you a timeline on what recipe to start when, plus the extra quick Marinated Feta.

                      Marinated Feta

                      Let’s start with the quickest recipe of the bunch, Marinated Feta.
                      Get one or two blocks of good quality feta that you generally enjoy. Cut it in ½ in/1cm cubes and add to a fitting container you have a lid for.

                      Vegetarian Mezze Feast_Marinated Feta Ingredients
                      In a small bowl, mix 2 -4 tbsp olive oil with 1-2 tbsp Za’atar (depending on the amount of feta blocks you decided to use). Pour the mixture over the feta cubes and gently mix, to coat them. Store in the fridge until ready to serve. This can be done up to 3 days in advance and the flavour will only improve. And your first recipe is done.

                      Vegetarian Mezze Feast_Marinated Feta

                      The Timeline

                       

                      3 days before your Vegetarian Mezze Feast

                      – Get your shopping done

                      2 days before your Vegetarian Mezze Feast

                      – Soak the Chickpeas for your Falafel and, if starting from dried chickpeas instead of canned, for your Hummus.
                      – Start the dough for your Sourdough flatbread either 1 or 2 days in advance, to get ahead. It will become more flavourful as it ferments and can be kept in the fridge.
                      – Prepare the marinated feta

                      1 day before your Vegetarian Mezze Feast

                      – Prepare all the dips you plan to make and the Orange Thyme Tahini dressing (included in the Falafel recipe) if using. They all keep happily in the fridge for a few days

                      Vegetarian Mezze Feast_Meal Prep
                      – Prepare the Falafel dough, but don’t add the baking powder yet, as it loses its raising power when left too long. Store in a lidded container in the fridge.
                      – Chop all the veggies for dipping and store in separate containers, so they keep fresh. Alternatively, if you have helpers on the day, you can chop them fresh.
                      – If you have enough space in your fridge, you can pre-shape balls from the Flatbread sourdough already and keep them on a baking parchment lined tray in the fridge, that you cover with oiled clingfilm.

                      On the day of your Vegetarian Mezze Feast

                       

                      In the Morning:

                      – Fill a large cooking pot ½ with sunflower or vegetable oil for frying.
                      – Transfer all your dips into pretty serving bowls and cover with clingfilm

                      2h before serving

                      – Lay the table. Don’t forget spoons for all the dips.
                      – Prepare the Cucumber-Tomato-Salad as described in the Vegan Falafel Wrap recipe.
                      In short: Chop cucumber and cherry tomatoes into about ½ in/1cm pieces, chop 1 onion, roughly chop the parsley. Mix with juice of ½ lemon, 1 tbsp olive oil, season with salt and pepper.
                      – Choose how to serve your mezze feast. You could use a large board, or like I did, some granite slates. Or scatter the dips across your table with plates of veggies and sides in between.

                      Vegetarian Mezze Feast_Dips
                      – Distribute the cut and ready vegetables, dried and fresh fruit and other sides between plates or arrange on a board. Cover with clingfilm to keep fresh while you prepare the warm dishes.

                      1h before serving

                      – Slowly heat your oil for frying the Falafel, to time it with the flatbreads being fried
                      – Roll out the Sourdough Naan Bread and store between pieces of baking parchment or cling film
                      – Fry and keep warm
                      – Or fill your Sourdough Flatbread with Feta and store the filled spirals on a parchment lined and oiled tray covered with clingfilm
                      – Start rolling out your Sour flatbread with Feta while you fry, as you will need to transfer right from the paper into the pan piece by piece
                      – Keep the Flatbreads warm and soft by wrapping into a clean kitchen towel and storing between 2 large plates, the top one being upside down, to create a warm and moist environment.
                      – If you feel you might take longer, you could also turn on your oven to the lowest setting and store the whole batch including plates in there to keep them warm.
                      – Fry the Falafel according to the recipe. If you are making a very large batch, keep them warm in the oven in between frying the batches of them.
                      – Remove the clingfilm from all dishes, add Falafel and Flatbreads to your Vegetarian Mezze Feast and you are ready to serve!

                      Gather your loved ones around the table, ideally while the Falafel are frying, and enjoy the stunning feast.

                      Vegetarian Mezze Feast

                      Please find the separate recipes for each dish in the links above or below. This particular “Recipe” Focusses on giving you a timeline for preparing the whole feast.

                      Meal Prep

                       

                      Most of the Meal Prep is covered above, but here are a few more shortcuts and prepare ahead ideas that I used:

                      Pre-fry and freeze your Falafel and Flatbread. I wouldn’t necessarily do this if I’d plan this for a feast, as fresh is indeed best, but if you only make one or two of the dips, flatbread and/or Falafel for your work week, which is what I did, freezing them is a great way to store and keep fresh, ready in the air fryer or oven within a few minutes, while you plate your dips and veggies.

                      Freeze the flatbread dough in portion for quick weekday meals and just pat or roll out after defrosting for a few hours when you want to fry them.

                      Prepare everything on your weekend, keep in separate lidded containers for the week and only warm up the Flatbread and Falafel. The Naan in particular does well when warmed in the microwave, as you want it to be soft. Just 30 seconds is enough. This means you will have dinner on the table within 5 minutes.

                      Now I’d love to hear from you in the comments!
                      Have you tried this? Did you enjoy it?
                      What other recipes would you like to see?

                      If you enjoyed this recipe, please share and comment. It helps me a lot.

                      The Links again, this time without pictures, for easy clicking:

                      Hummus Two Ways

                      Easy Tzatziki

                      Muhammara

                      Smoked Aubergine Dip

                      Roasted Garlic Lemon Labneh

                      Sourdough Flatbread with Feta

                      Sourdough Discard Naan

                      Vegan Falafel Wraps

                      Vegetarian Mezze Feast

                      Vegetarian Mezze Feast

                      If you have been following along with my last eight recipes, you already have a good idea of how this Vegetarian Mezze Feast will look like. We are combining all of those delicious dips and snacks into one stunning spread that is worthy of any holiday or festivity. The fact that it’s vegetarian is an added bonus, and I’m pretty sure no carnivore will even waste a thought on the meat, once they see all the stunning variety on offer.
                      No ratings yet
                      Prep Time 4 hours
                      Cook Time 1 hour
                      Resting and Soaking time 2 days
                      Total Time 2 days 5 hours
                      Course Appetizer, Dinner, Feast, Main Course, spread
                      Cuisine Mediterranean, Middle Eastern
                      Servings 8
                      Calories 850 kcal

                      Ingredients
                        

                      Produce

                      • 1 russet potato
                      • 2 cucumbers
                      • 3 bulbs garlic
                      • 8 lemons
                      • 1 orange
                      • 2 cooked beetroots
                      • 2 medium aubergines
                      • 2 bunches flatleaf parsley
                      • 1 bunch mint
                      • 1 bunch thyme
                      • 2 onions
                      • 9 oz cherry tomatoes plus more for dipping
                      • Pomegranate seeds for garnish

                      For Dipping (Use what you like. Below are examples)

                      • Carrots
                      • Mini Peppers
                      • Radishes
                      • Cherry Tomatoes
                      • Cucumber
                      • Mini Fennel
                      • Grapes

                      Dried fruit and nuts (Use what you like. Below are examples)

                      • Medjool dates
                      • Dried figs
                      • Toasted Walnuts
                      • Toasted Almonds

                      Other

                      • Black Olives
                      • Green Olives
                      • Feta filled sweet peppers
                      • Filled wine leaves

                      Fridge

                      • 1 cup 0% fat Greek yoghurt or more full fat
                      • 5 cups Greek yoghurt
                      • 16-24 ounces 2-3 blocks Feta
                      • 4 tbsp butter
                      • 1/2 cup oat milk or full fat milk of choice

                      Other

                      • 2 cups sourdough starter active or discard

                      Pantry

                      • 2 cans chickpeas
                      • 1/4 cup panko breadcrumbs
                      • 9 oz/250g dried chickpeas
                      • 2 cups 1 big jar roasted red peppers
                      • 1 pack Walnuts
                      • 4 cups Plain Flour
                      • 2 cups Whole Wheat Flour
                      • Extra Virgin olive oil
                      • 1 l sunflower oil
                      • 1 tsp Baking soda
                      • 1/2 tsp Baking powder
                      • Flaky Salt
                      • 1 tsp Active Dry Yeast
                      • 1 tbsp Molasses
                      • 2 tbsp Honey
                      • 1.5 tbsp Date Syrup
                      • 3 tbsp Pomegranate molasses
                      • 1 3/4 cup Tahini
                      • 2 tbsp Balsamic vinegar

                      Spices

                      • Kosher salt
                      • Pepper
                      • Sumac
                      • Ground Coriander
                      • Ground Cumin
                      • Za'atar
                      • Red pepper flakes

                      Instructions
                       

                      The Process

                      • Now this tends to be the place to give you all the steps to prepare a recipe. But those are already in each recipe and would be a bit overwhelming to have in one list. So I will mainly give you a timeline on what recipe to start when, plus the extra quick Marinated Feta.

                      Marinated Feta

                      • Let’s start with the quickest recipe of the bunch, Marinated Feta.
                      • Get one or two blocks of good quality feta that you generally enjoy. Cut it in ½ in/1cm cubes and add to a fitting container you have a lid for.
                      • In a small bowl, mix 2 -4 tbsp olive oil with 1-2 tbsp Za’atar (depending on the amount of feta blocks you decided to use). Pour the mixture over the feta cubes and gently mix, to coat them. Store in the fridge until ready to serve. This can be done up to 3 days in advance and the flavour will only improve. And your first recipe is done.

                      The Timeline

                        3 days before your Vegetarian Mezze Feast

                        • Get your shopping done

                        2 days before your Vegetarian Mezze Feast

                        • Soak the Chickpeas for your Falafel and, if starting from dried chickpeas instead of canned, for your Hummus.
                        • Start the dough for your Sourdough flatbread either 1 or 2 days in advance, to get ahead. It will become more flavourful as it ferments and can be kept in the fridge.
                        • Prepare the marinated feta by cuting 1-2 blocks of feta in cubes and mixing it with 2-4 tbsp of oilve oil and 1-2 tbsp Za'atar.

                        1 day before your Vegetarian Mezze Feast

                        • Prepare all the dips you plan to make. They all keep happily in the fridge for a few days
                        • Prepare the Falafel dough, but don’t add the baking powder yet, as it loses its raising power when left too long. Store in a lidded container in the fridge.
                        • Chop all the veggies for dipping and store in separate containers, so they keep fresh. Alternatively, if you have helpers on the day, you can chop them fresh.
                        • If you have enough space in your fridge, you can pre-shape balls from the Flatbread sourdough already and keep them on a baking parchment lined tray in the fridge, that you cover with oiled clingfilm.

                        On the day of your Vegetarian Mezze Feast

                          In the Morning:

                          • Fill a large cooking pot ½ with sunflower or vegetable oil for frying.
                          • Transfer all your dips into pretty serving bowls and cover with clingfilm

                          2h before serving

                          • Lay the table. Don’t forget spoons for all the dips.
                          • Prepare the Cucumber-Tomato-Salad as described in the Vegan Falafel Wrap recipe.
                          • In short: Chop cucumber and cherry tomatoes into about ½ in/1cm pieces, chop 1 onion, roughly chop the parsley. Mix with juice of ½ lemon, 1 tbsp olive oil, season with salt and pepper.
                          • Choose how to serve your mezze feast. You could use a large board, or like I did, some granite slates. Or scatter the dips across your table with plates of veggies and sides in between.
                          • Garnish your dips with drizzles of olive oil, Za'atar, pomegranate seeds and sesame. Cover with clingfilm until ready to serve.
                          • Distribute the cut and ready vegetables, dried and fresh fruit and other sides between plates or arrange on a board. Cover with clingfilm to keep fresh while you prepare the warm dishes.

                          1h before serving

                          • Slowly heat your oil for frying the Falafel, to time it with the flatbreads being fried
                          • Roll out the Sourdough Naan Bread and store between pieces of baking parchment or cling film
                          • Fry and keep warm
                          • Or fill your Sourdough Flatbread with Feta and store the filled spirals on a parchment lined and oiled tray covered with clingfilm
                          • Start rolling out your Sour flatbread with Feta while you fry, as you will need to transfer right from the paper into the pan piece by piece
                          • Keep the Flatbreads warm and soft by wrapping into a clean kitchen towel and storing between 2 large plates, the top one being upside down, to create a warm and moist environment.
                          • If you feel you might take longer, you could also turn on your oven to the lowest setting and store the whole batch including plates in there to keep them warm.
                          • Fry the Falafel according to the recipe. If you are making a very large batch, keep them warm in the oven in between frying the batches of them.
                          • Remove the clingfilm from all dishes, add Falafel and Flatbreads to your Vegetarian Mezze Feast and you are ready to serve!
                          • Gather your loved ones around the table, ideally while the Falafel are frying, and enjoy the stunning feast.

                          Notes

                          Please find the separate recipes for each dish in the links of the blog post. This particular "Recipe" Focusses on giving you a timeline for preparing the whole feast.
                          For the ingredients I haven't given estimates for, like salt for example and oilve oil, the amounts you use may vary on your taste, how much you use to drizzle on top of dips and for rolling out flatbreads.
                          The preparation time is a very rough estimate based on how long each dish takes to make and the soaking time for chickpeas plus resting time for sourdough. Your results may vary.
                          I got everything plus editing the recipes and taking all the photos done in 3 days fairly relaxed and with breaks, where photos make up roughly one of the days. 
                          I also re-made some of the recipes, as I loved them so much and they were very quick to make.
                          Same goes for the calories. I can only give a very rough estimation, based on likely average consumption. For more specific values, please refer to each separate recipe in this case.
                          Most of the Meal Prep is covered above, but here are a few more shortcuts and prepare ahead ideas that I used:
                          Pre-fry and freeze your Falafel and Flatbread. I wouldn’t necessarily do this if I’d plan this for a feast, as fresh is indeed best, but if you only make one or two of the dips, flatbread and/or Falafel for your work week, which is what I did, freezing them is a great way to store and keep fresh, ready in the air fryer or oven within a few minutes, while you plate your dips and veggies.
                          Freeze the flatbread dough in portion for quick weekday meals and just pat or roll out after defrosting for a few hours when you want to fry them.
                          Prepare everything on your weekend, keep in separate lidded containers for the week and only warm up the Flatbread and Falafel. The Naan in particular does well when warmed in the microwave, as you want it to be soft. Just 30 seconds is enough. This means you will have dinner on the table within 5 minutes.

                          Nutrition

                          Calories: 850kcal
                          Nutrition Facts
                          Vegetarian Mezze Feast
                          Amount per Serving
                          Calories
                          850
                          % Daily Value*
                          * Percent Daily Values are based on a 2000 calorie diet.
                          Keyword For Guests, Healthy, High Fibre, meal prep, Vegetarian, versatile
                          Tried this recipe?Let us know how it was!