Breads

The pleasing smack of sourdough was seemingly made to be melded with the awesomely chewy denseness of bagels. And it's SO much easier than you'd expect!

Forget the state fair. You can have funnel cakes whenever you want. And as many as you want. Without asking your parents' permission. And they're as quick and easy as pancakes.

David explains how to make classic Portuguese papo secos, the stuff of everyday eating, that essentially look like cherubic little baby buns and have a taste that's also divine.

We know you've always wanted to fling pizza dough like a boss. This recipe from master bread baker (and pizza flinger!) Jim Lahey helps you do exactly that.

Craving that characteristic crust and crumb of an artisanal loaf of sourdough? We have just the beginner's recipe for you that's a cinch to pull off at home. Swear.

Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good biscuits we've had in recent memory. Maybe ever.

We've been hearing a lot of our recipe testers who've tried this focaccia rave about it as "perfect." We ain't arguing.

These curiously named, easy peasy, shamelessly simple meldings of biscuit and muffins may make you swear off roll-out biscuits for good.

We know what you’re thinking. Mkate what?! Yet once you try this unique and chewy, toasty, nutty, densely magnificent sesame flatbread from Zanzibar, you’ll be crooning about it to everyone who’ll listen.

Who doesn't love Jewish rye bread? The not-so-secret secret behind this recipe is the brilliant inclusion of onions and caraway seeds in the starter for a far more complex taste.

No more excuses about how there's a dearth of decent bagels in your neighborhood. Nope. Not when you can make these.

Authentic German-style soft pretzels with dark and burnished crusts, yeasty and chewy centers, and, natch the irresistible crunch of coarse salt.

A gooey, sweet, classic bread made from pull-apart blobs of brioche dough coated in a buttery, cinnamony caramel sauce that's gonna distract you in the best possible way.

All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. And we were so tempted by the resulting taste and texture, we didn’t even miss it.

Sure, you could traipse to a bakery and buy brioche rather than make them yourself. But where’s the satisfaction in that?

"The best biscuits I've ever had!" is what we're hearing from many, many, many folks who when they first try these easy no-rolling-required biscuits. Amen to that.

This rye sourdough starter doesn't require any yeast yet creates a better-than-bakery loaf of proper sourdough rye. You're welcome.

A fast-rising home-baked white sandwich loaf that tastes--dare we say it?--better than mom's. Way better. And just wait 'til you toast it.

Cheesy, biscuity deliciousness created by our very own David, these defy a few proper biscuit-making laws of the South yet still retain all that irresistible charm.

Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.