Ingredient

Baking soda Recipes

17 recipes with baking soda for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

17 recipes

Fish and Chips with white fish, potato and flour — UK recipe

🇬🇧UKMedium

Fish and Seafood Dishes

Fish and Chips

Fish and chips is the British takeaway staple of battered white fish, usually cod or haddock, served with thick-cut chips. The chips are fried twice — cooked through at a lower temperature, then crisped at a higher one — while the fish gets a single hot fry in a cold, barely-mixed beer batter.

60 min730 kcal4 serves

💪High protein

Chocolate Cake with chocolate, butter and sugar — France recipe

🇫🇷FranceAdvanced

Flour and Confectionery Products

Chocolate Cake

A melt-in-your-mouth cake with rich chocolate flavor, delicate cocoa aroma and velvety texture — a true work of art that will win the hearts of even the most sophisticated gourmets.

120 min800 kcal10 serves

🌿Vegetarian

Banana Bread with flour, butter and eggs — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Banana Bread

The beloved American quick bread — ultra-moist, deeply banana-flavored loaf with a caramelized crust. The secret is using very ripe, almost black bananas and browning the butter first.

75 min310 kcal10 serves

🌿Vegetarian

Fluffy American Pancakes with flour, eggs and butter — USA recipe

🇺🇸USAMedium

Breakfast and Brunch

Fluffy American Pancakes

Tall, cloud-like pancakes with crispy golden edges and a soft, pillowy center — the quintessential American breakfast. The secret is buttermilk and letting the batter rest. The calorie count includes the butter and maple syrup for serving.

25 min550 kcal4 serves

🌿Vegetarian⚡Quick

Chocolate Chip Cookies with flour, butter and eggs — USA recipe

🇺🇸USAMedium

Flour and Confectionery Products

Chocolate Chip Cookies

The definitive American cookie — crispy edges, chewy centers, pools of melted chocolate in every bite. Brown butter and resting the dough overnight are the professional secrets that elevate these to extraordinary.

45 min220 kcal24 serves

🌿Vegetarian

Russian Bliny (Thin Pancakes) with wheat flour, milk and eggs — Russia recipe

🇷🇺RussiaMedium

Flour and Confectionery Products

Russian Bliny (Thin Pancakes)

Classic Russian thin crepes made with milk, eggs, and baking soda for a light, lacy texture. Versatile and beloved, they are served with sour cream, jam, butter, or honey.

40 min350 kcal5 serves

🌿Vegetarian

Beef and Broccoli Stir-Fry with beef, broccoli and garlic — USA recipe

🇺🇸USAMedium

Meat Dishes

Beef and Broccoli Stir-Fry

Thinly sliced flank steak velveted in cornstarch, seared at screaming-hot heat, then combined with crisp broccoli in a glossy oyster-soy brown sauce. The most popular Chinese-American stir-fry — ready in 30 minutes and better than takeout if you follow the technique.

30 min390 kcal4 serves

⚡Quick💪High protein

Molten Chocolate Muffins with flour, cocoa powder and chocolate — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Molten Chocolate Muffins

Rich, fudgy chocolate muffins with a molten ganache center that oozes when you bite in. Inspired by the viral Olympic muffins from Paris 2024, these are surprisingly simple to make at home. The secret is a chilled chocolate ganache piped into the batter before baking — no fancy technique required, just patience: the ganache needs 30–60 minutes in the fridge before you start the batter.

50 min370 kcal12 serves

🌿Vegetarian

Mama Kelce's Chocolate Chip Cookies with butter, white chocolate chips and milk chocolate chips — USA recipe

🇺🇸USAAdvanced

Sweet Dishes

Mama Kelce's Chocolate Chip Cookies

Donna Kelce had been bringing these to her sons' football games for years before anyone outside Ohio knew her name. Then came Super Bowl 57, a jersey split down the middle — half Eagles, half Chiefs — and a plastic container she handed to Travis and Jason on live television. The photo spread everywhere. People immediately wanted to know what was in those cookies. She shared the recipe on the Today Show. Turns out: two kinds of chocolate, cake flour, cinnamon, and butter that goes in melted rather than creamed. Small differences that add up.

40 min295 kcal24 serves

🌿Vegetarian

Waffles (Crispy Outside, Fluffy Inside) with flour, cornstarch and buttermilk — USA recipe

🇺🇸USAMedium

Breakfast and Brunch

Waffles (Crispy Outside, Fluffy Inside)

These are crisp-edged American buttermilk waffles with a fluffy, tender crumb inside, leavened with baking powder and baking soda rather than yeast. Two tricks set this batter apart from a basic mix: cornstarch swapped in for some of the flour for extra crunch, and whipped egg whites folded in at the end for lift. Buttermilk reacts with the baking soda to create extra bubbles, so the batter puffs into pockets of steam the moment it hits the hot iron. The result is a waffle with real structure — crisp ridges that hold syrup without going soggy, and a tender interior that pulls apart in layers. Makes 7–8 waffles in a standard iron.

40 min500 kcal4 serves

🌿Vegetarian

Pretzel (Brezel) with bread flour, yeast and baking soda — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Pretzel (Brezel)

Yeast-leavened dough shaped into the classic knot, dipped in a strongly alkaline bath, and baked at high heat until the crust turns deep mahogany brown and crackles. The alkaline bath is what makes a pretzel taste like a pretzel — it triggers an intense Maillard reaction on the surface that no other baking technique can replicate. Authentic German pretzels (Laugenbrezel) use food-grade lye; this recipe uses baked baking soda, a practical home alternative that reaches a higher pH than regular baking soda. The belly is thick and soft; the twisted arms are thin and chewy-crisp. Served warm, spread with butter, with a cold beer.

90 min280 kcal8 serves

🌿Vegetarian

Soft Pretzels (Laugenbrezeln) with bread flour, yeast and butter — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Soft Pretzels (Laugenbrezeln)

Laugenbrezeln (lye pretzels) are Germany's most iconic baked bread — a yeast dough shaped into the traditional looped knot, dipped in an alkaline bath, and baked at high heat until the crust turns a deep, glossy mahogany with a characteristic chewy outer layer and a soft, slightly dense interior. The word Lauge means lye, referring to the sodium hydroxide solution that bakeries use — it is the alkali bath that produces the distinctive pretzel flavor and color through the Maillard reaction at a lower temperature than bread normally allows. At home, baked baking soda (regular baking soda heated in the oven to convert it to sodium carbonate, which is more alkaline) produces a result close to the bakery original. Served with coarse pretzel salt, they are essential at Oktoberfest, Bavarian beer gardens, and across southern Germany.

120 min280 kcal8 serves

🌿Vegetarian

Ingredients

Goes well with

Other ingredients that appear most often alongside baking soda across the archive. Pick one to drill deeper.

eggs chocolate buttermilk wheat flour brown sugar bread flour potato banana beef broccoli garlic soy sauce