The Ryes Have It: Our Essential Rye Recipes
Unless your great grandmother emigrated from Northern Europe or you live around the corner from a Jewish deli, you may have never tasted freshly...
Sweet Potato Brioche with Orange-Pecan Streusel
This brioche will knock your socks off. Incorporating streusel into the body of this lightly sweetened loaf infuses the bread with a subtle orange...
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 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...
