Breads

Round Challah

Rosemary Fig Marsala Round Challah

Once you’ve mastered the basic loaf, it’s time to play around. We love the richness that the figs, vanilla bean, and Marsala add to...
Challah

Challah Dough

Challah dough is enriched with eggs, oil, and yeast, with a little sugar for a hint of sweetness. We use honey in our challah...

The Essential Pretzel Dough

From Oktoberfest to street fairs and football games, soft, doughy pretzels are everywhere this time of year. But you don’t need a street vendor...
Pretzels

Traditional Large Soft Pretzels

From street fairs to football games, soft, doughy pretzels are everywhere. But you don’t need a street vendor or concession stand to get your...

Pretzel Twists

Use these twists in place of breadsticks at the dinner table. Or just eat them dipped in spicy German mustard as a snack. ...
Pretzel Knots

Pretzel Knots

Shaping these knots is easier than tying your shoes—there’s no bow involved. For more pretzel baking fun, try our Pretzel Twists or our Traditional Large Soft Pretzels. ...

Spinach and Three Cheese Gözleme

Bread has always been the staple. “Rice didn’t make it to this region until maybe this last century. Bread has always been the staple,”...

Browned Butter Biscuits with Sage and Goat Cheese

If you believe that butter makes everything better—and we do—then browned butter is about to become your secret weapon. A combination of sage and...

Sourdough Ciabatta

This rustic Italian loaf was first made in 1982—yes, that recently—by Arnaldo Cavallari, a baker from outside Venice who was troubled by the popularity...

Sourdough Boule

For many, the French-style sourdough boule (a giant round of crusty sourdough goodness) is the queen of from-scratch breads. Much like with baguettes, the...