Best Homemade Bread Recipes

Bakery-quality hand pies from scratch, laminated dough and all.

Perfect for burgers, sandwiches, or sliders

The buttery French bread that stays impossibly soft for days

Fried at home, glazed while warm. Better than the drive-through, and you'll know exactly what's in them.

Weekend baking at its finest—Saturday prep, Sunday reward

12 perfectly tender rolls using the tangzhong method

Rich, soft rolls with jammy blueberries, toasted walnuts, and tangy cream cheese frosting.

The hint of cinnamon elevates the chocolate without being obvious—that's the secret.

Tangzhong magic for the softest bread you'll ever make

Finally, cinnamon swirl bread that stays together when you slice it.

Glossy, honey-sweet {{challah}} you can bake in one afternoon—or slow-ferment overnight with {{sourdough}}.

A soft, pillowy milk bread with a stunning pink-and-white swirl pattern using natural beetroot and tangzhong method.

All the nutrition. None of the density.

Four ingredients. Two days. One unforgettable crust.

Golden, buttery breadsticks with a soft, tender crumb, perfect for dunking, sharing, and savoring straight from the oven.

Soft, golden pretzels with a perfectly chewy crust and pillowy interior, baked fresh and brushed with butter.

Simple steps, no special tools, and huge payoff

The secret to perfect pitas: heat, thickness, and moisture

Golden, crispy perfection with an impossibly soft interior – featuring the traditional {{brine}} technique that makes Ligurian {{focaccia}} legendary.

Restaurant-style naan from your cast iron skillet, no tandoor required.

The classic pizzeria crust you've been craving. Crispy bottom, chewy interior, and that perfect fold.

The fastest path to homemade flatbread.

Pâte fermentée at its best: balanced flavor, excellent structure, forgiving timeline

The iconic bagel, made fresh in your own kitchen

Thin, shattering crust and open crumb from a traditional {{poolish}} pre-ferment

Dense, seeded loaf with deep malty flavor – perfect for smørrebrød

Real bread, real fast. No kneading, no waiting until tomorrow.

Two shapes, one foolproof method, real bakery flavor

When you need bread now, not tomorrow

Real bread for real sandwiches

Old-school bakery technique for sandwich bread with more flavor and better texture than a straight dough.

The crisp, airy foundation of Vietnam's beloved sandwich

The bun that makes your hot dogs taste like they came from a ballpark that actually cares about food.

The homemade sandwich loaf your family deserves. Tall, soft, and perfect for everything from PB&J to grilled cheese.

Crispy crust, moist crumb, no sourdough starter required.

Simple, adaptable, and market-tested.

The shaping practice that makes every other bread easier.

The grilled cheese bread you didn't know you needed

Pillowy garlic knots drenched in herb butter, quick enough for a weeknight, impressive enough for company.

The dinner roll that makes people ask, "Did you make these from scratch?"

A loaf that smells so good while baking, your neighbors might knock on the door.

All the nutrition of whole wheat, none of the heaviness.

Soft, tender whole wheat sandwich bread that stays fresh for days. Choose standard or Tangzhong method for maximum softness.

Frozen grated butter is the secret to bakery-perfect flakiness

Moist, buttery, and loaded with real banana flavor. This is the banana bread that ruins all other banana bread for you.

Everything you love about a blueberry muffin, in loaf form

No yeast, no wait, no excuses.

The cornbread that turns a bowl of chili into a whole experience.

Bright, moist {{quick-bread}} bursting with fresh blueberries and lemon zest.

Soft citrus muffins perfect for holiday gift-giving

Incredibly moist, warmly spiced, and packed with real pumpkin flavor. This is fall in a loaf pan.

The only cornbread recipe you'll ever need. No sugar. Hot skillet. Crispy edges.

No knead. No gluten. No compromise.

The gluten-free bread that makes people say "wait, this is gluten-free?"

More protein, less fuss, zero gluten.

Real bread texture, zero gluten.

Sourdough doesn't have to mean wheat.

Turn your bubbling yeast water culture into actual bread. Foundational recipe from The Yeast Water Method course.

A showstopper loaf that actually looks like a pumpkin

Bold flavor. Gray crumb. Zero competition.

The bake your family will ask for every spring