Savory Bread

These epically good garlic bread rolls from star chef Daniel Humm are soft, garlicky and super-buttery. The best part is the irresistibly cheesy crumble that’s baked on top. Slideshow: More Dinner Roll Recipes 

With jalapeños, cilantro, queso fresco and a Mexican amber ale like Dos Equis, this savory beer bread would be delicious alongside a bowl of chili or black bean soup. Use a second jalapeño for a spicier bread or a Mexican lager like Tecate for a milder beer flavor. Slideshow: More Bread and Biscuit Recipes 

Pumpkin ale and pumpkin pie spice dial up the flavor in this beer bread, which is studded with toasted pumpkin seeds. No pumpkin pie spice? Or don’t care for it? Use 1/2 teaspoon of chili powder for a delicious and slightly spicy bread instead. Slideshow: More Bread and Biscuit Recipes 

Food & Wine’s bacon-and-cheddar bread is delicious alongside a hearty bowl of soup and a pint of cold beer. Slideshow: More Bread and Biscuit Recipes 

We’re calling it: 2017 is the year of the garlic knot. And the best part about these revamped classics taking Brooklyn by storm? They’re not only good, they’re good for you. At newly opened Gristmill in Park Slope, dough wunderkind Jake Novick-Finder has a devoted following for his reinvention of the beloved pizza shop snack. Made with fresh, locally milled flour (which is more nutrient-dense) and whole-grain spelt flour, his garlic knots are chewier and more flavorful than your standard knots. He finishes them with a liberal sprinkling of everything-bagel spice and cacio e pepe toppings. “But they still hit that same nostalgic note,” he says. —Julia Heffelfinger

This dessert from pastry chef Colleen Grapes, a tribute to the chocolate-covered pretzel, hits just the right salty-sweet note. Grapes mixes crushed pretzels with flour, butter, sugar and egg to make a crunchy crust, pours in a luxurious milk-chocolate filling, then sprinkles on more crushed pretzels as a garnish. More Pies and Tarts