Bread Recipes

From baguettes to naan, bread is a staple across the globe. It comes in many forms: leavened and not, flat and square, round and chewy—the list goes on. All bread has at least some sort of grain or flour as the main ingredient. Pumpernickel contains dark rye, sourdough has wheat, and corn bread is made of, what else, ground cornmeal. F&W’s guide is a window to the world’s bread options, with recipes from a variety of countries, techniques for making the best loaves and tips from master bakers.

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Bavarian Pretzels

All it takes is a few additional ingredients to transform ho-hum soft pretzels into something magical. A few pats of butter, barley malt syrup for earthy sweetness, and replacing some of the water with beer all lend depth for a more rustic, nuanced taste. An extended fermentation in the refrigerator overnight—rather than a quick rise—adds even more complexity, as does topping the pretzels with crunchy flaky sea salt. But the distinctive “pretzel” flavor comes from dipping the shaped dough in an alkaline solution before baking. (Food scientist Harold McGee discovered that heating baking soda in a low oven alters its pH, making it more similar to lye, and his baked baking soda is the secret ingredient for these exceptional homemade pretzels.) Forming these pretzels can seem tricky at first glance, but once you have the dough ropes in your hands, it flows like clockwork. Follow the instructions about handling the baking soda solution with care; while much safer than lye, it can burn your hands, as well as corrode aluminum pans. (No need to panic; just wear gloves, turn on your oven vent, and line your pans.) These pretzels are best the day they’re made, preferably hot out of the oven.

The Best Thing to Do with Your Biscuit Scraps

Erika Council, the force behind Atlanta’s Bomb Biscuits, has a clever, no-waste trick to get more out of your next batch of biscuits.

Classic Croissants

Croissant is French for “crescent,” but the pastry doesn’t always match its name. Croissants au beurre, or butter croissants, are often rolled straight, since croissants ordinaire, made with margarine, are required by French law to be turned in like a crescent moon. Use a ruler when cutting the dough to ensure evenly-sized croissants. Be sure to trim away the edges of the dough before measuring and cutting; butter can be unevenly dispersed around the edges, resulting in less-than-flaky results.

More Bread + Dough

Miso Caramel-Apple Danish

With filling options more numerous than their flaky layers, Danish have legions of fans across the globe. This upgrade on the classic cream cheese filling stars a sweet and savory tango of buttery miso-enriched caramel brushed over wafer-thin slices of apple. See our full step-by-step guide to making Miso Caramel-Apple Danish here.

Pain au Chocolat

Pain au chocolat, sometimes referred to as a chocolate croissant, means chocolate bread—so you want to ensure that there’s chocolate in every bite. To do so, space the batons side by side with a layer of dough in between. Tuck the dough seam under the batons to prevent unfolding during baking. The end result should resemble binoculars.

Coco Bread Is the Taste of Freedom

This tender, coconut-scented Jamaican bread brings solace and liberation even when home feels very far away.