A Cozy Day in the Kitchen: Bread Machine Pretzels & Mushroom Ravioli with Pancetta, Sun-Dried Tomatoes, and Spinach

Learn how to make homemade bread machine pretzels and a comforting mushroom ravioli with pancetta, sun-dried tomatoes, and spinach. Two wholesome, flavorful recipes perfect for snacking and dinner.

Some days are made for cooking, and today was one of those days. I treated myself to a little snack and a cozy dinner—soft bread machine pretzels and mushroom ravioli with pancetta, sun-dried tomatoes, and spinach. Both recipes came together beautifully and were made with clean, wholesome ingredients. Let me walk you through how I made them!

🍞 Bread Machine Pretzels

I borrowed this recipe from Art and the Kitchen and it turned out perfectly. These soft pretzels are chewy, golden brown, and brushed with buttery goodness.

Ingredients

1 cup water
1 tbsp grass-fed butter
2 tbsp organic cane sugar
1 tsp sea salt
2 ¾ cups organic all-purpose flour
2 tsp organic instant yeast

For the water bath:

6 cups water
⅓ cup baking soda

For the egg wash:

1 egg + 1 tbsp water

For topping:

2–3 tbsp melted grass-fed butter
2 tsp coarse sea salt (or any salt you prefer)

Instructions

Add water, butter, sugar, salt, flour, and yeast to your bread machine in the order required. Select the dough setting and press start.
When the cycle is complete, transfer the dough to a floured surface. Preheat oven to 400°F and line a baking sheet with parchment paper and spray it with avocado oil or olive oil.
Divide dough into six pieces. Roll each into an 18–20 inch rope. Shape into pretzels by forming a “U,” twisting the ends, and folding them down. Press overlap and ends to seal.
Simmer 6 cups water, slowly add baking soda. Be careful, it bubbles up! Drop pretzels in one or two at a time for 30 seconds per side. Remove with a slotted spoon.
Place on baking sheet, cool slightly, brush with egg wash, sprinkle with salt, and bake 10–12 minutes until golden brown.
Brush with melted butter before serving.

Result: Warm, soft pretzels with a perfectly chewy texture. A healthier take on a classic snack with no seed oils or processed ingredients.

🍝 Mushroom Ravioli with Pancetta, Sun-Dried Tomatoes & Spinach

Dinner was all about comfort. This mushroom ravioli dish is bursting with flavor from crispy pancetta, garlicky mushrooms, and tender spinach.

Ingredients

1 lb fresh mushroom ravioli (I should have made more)
4 oz pancetta, chopped
6 garlic cloves, thinly sliced
⅓ cup organic baby bella mushrooms, minced + 4 large mushrooms, sliced
2 large pinches crushed red pepper
1 tbsp Italian seasoning
A big glug of dry white wine
1 can Mutti cherry tomatoes
2 handfuls organic baby spinach
2 tbsp organic extra-virgin olive oil
½ cup pecorino Romano, grated
2 pinches organic cane sugar
Sea salt + black pepper, to taste

Instructions

In a skillet, cook pancetta with crushed red pepper until crisp. Remove most to a plate.
Add olive oil if needed. Sauté garlic until golden, then add mushrooms, cook until browned. Add sun-dried tomatoes, Italian seasoning, salt, and pepper.
Deglaze with white wine. Cook for a minute or two. Stir in cherry tomatoes, breaking them with a wooden spoon. Add sugar. Cover and simmer 10–15 minutes.
Stir in spinach until wilted.
Cook ravioli in salted water according to package directions. Toss into sauce with pecorino Romano. Adjust seasoning before serving.

Result: A hearty, flavorful pasta dish perfect for a weeknight meal. The combination of salty pancetta, earthy mushrooms, and tangy tomatoes made this one of my favorite quick dinners.

Final Thoughts

Today’s kitchen adventures gave me the best of both worlds: a salty snack and a comforting pasta dinner.

👉 If you try these recipes, tag me on Instagram @jacqsrox or @jacqfromjersey.
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