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Founded in 2014, Masontops creates products that engage. Originating with the Mason jar as our muse, Masontops has taken the fundamantal qualities of the Mason jar—durability, simplicity and versatility—and applied them to every facet of our business. 

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October 07, 2024 2 min read 0 Comments

Sourdough Mini Pumpkins

Fall is here and you need to try this recipe! These pumpkin-shaped mini sourdough loaves bring a festive touch to any meal—whether you feel like swapping your morning bagels for a fall themed breakfast or using them for dipping into a warm, cozy soup. They’re as delicious as they are adorable!

Tools You Will Need:

  • Breadsmart Bread Making Kit
  • thread
  • olive oil
  • two bowls (medium - for the dough and small - for olive oil)
  • parchment paper squares 
  • scissors 
  • baking pan

Makes: 4 mini pumpkins

For The Sourdough Prep: use this recipe or use your own favourite sourdough recipe. 

For The Mini Pumpkin Shaping Instructions:

1. Preheat the oven to 450°F (230°C).

2. Divide the dough into 4 equal pieces, using the SmartScraper for this.

3. Shape each piece into a ball: Gently fold in the corners of each dough piece to form a ball. Flip the dough seam-side down and tighten the ball using a sliding motion on your surface.

4. Prepare the strings: Pour about 2 tablespoons of olive oil into a small bowl. Cut 12 pieces of string, each about 10" long. Soak the strings in the olive oil—this will make it easier to remove them after baking.

5. Wrap the dough: Place one dough ball into a medium-sized bowl. Lay 3 pieces of oiled string over the dough bowl, dividing it into six equal segments (it doesn't have to be perfectly equal), then place a parchment paper square on top.

6. Flip and tie: Flip the bowl upside down onto a clean surface while holding both the top and bottom to prevent the dough from shifting. Remove the bowl and tie each string firmly (but not too hard) with a double knot to create the pumpkin segments.

7. Place on a baking sheet: Transfer the tied dough balls to a parchment-lined baking sheet. Score it with lame included in the kit. Repeat the process with the remaining dough balls.

8. Bake: Bake the dough for about 25 minutes. If the tops start to brown too quickly, cover with another piece of parchment paper halfway through. The internal temperature should reach between 195°F and 205°F.

9. Cool and enjoy: Once baked, let the mini pumpkin sourdoughs cool down then carefully cut and remove the strings.

 

Happy fall baking! 

 


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