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...
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 Pretzel Twists in place of breadsticks at the dinner table. Or just eat them dipped in spicy German mustard as a snack.
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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.
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Sourdough Ciabatta
Sourdough Ciabatta is a rustic Italian loaf that was first made in 1982—yes, that recently—by Arnaldo Cavallari, a baker from outside Venice who was...
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...
Sourdough Baguettes
These classic Sourdough Baguettes might seem intimidating. And they do take quite a bit of time (upwards of 10 hours). But they aren’t technically...
Basic Brioche Dough
At its heart, brioche is the gorgeous love child of a pastry chef and a bread baker. Think of it as part bread-part cake that...
Brioche à Tête
The French name of this brioche à tête refers to the shape (tête means head). One of the most recognizable forms of brioche, it’s...
