I am without a doubt a bread person. Top with anything … butter, avocado, goat cheese … I’m game. So learning how to make bread and finding some go to recipes was a natural progression. Below I have hand picked four recipes I think are ideal for any bread lover. They can be used for lunches, dinners, appetizers and snacking.

After all, bread is always appropriate.

Pretzel Bites

Let me start by saying I am a sucker for a soft pretzel. I am pretty sure I bought one every day in high school. Don’t even get me started on sporting events – if there aren’t soft pretzels it isn’t even a really sports stadium/arena. And pretzel buns, yes please!

Having a go to pretzel recipe for those days you just can’t shake a craving is a must. After trying several and feeling like they were just too much, I found this one. Maybe it’s because it taps into my love for finger food, I don’t know. These are just great.

And for committed or one foot in the water vegans (me) out there this is dairy free!

Honest Review: easier than I thought it would be and 100% satisfies my soft pretzel cravings. I like the ability to make different sizes and shapes. I have made these in both bite size, dipping size and as buns. My tip would be to cut into smaller than 1 inch pieces. I enjoyed 1/2″ size the most, just monitor the bake time.

Original recipe by The Simple Veganista 


  • 1 1/2 c warm water (100 – 110 degrees)
  • 1 T cane sugar
  • 2 1/2 t yeast
  • 3 3/4 c flour
  • 1 t sea salt
  • 1/2 c baking soda
  • olive oil
  • course salt or pretzel salt



  1. Mix water and sugar then sprinkle with yeast and let it become foamy.
  2. Add 2 c of flour and mix. Use dough attachment on kitchen aid.
  3. Add salt & the rest of the flour and beat on medium low until dough pulls away from sides. Adjust dough texture by adding a tablespoon of water or flour.
  4. Knead for 3 minutes on lightly floured surface.
  5. Cover for 10 minutes to 1 hour.
  6. Preheat oven to 425 degrees.
  7. Knead a few times, then shape into two logs and cut into pieces.
  8. Give them a baking soda bath. 2 inches of water in large pot, bring to a boil, add baking soda. reduce to medium and poach each piece for 30 seconds.
  9. Brush with oil & sprinkle salt
  10. Bake for 12-16 minutes

Spanish Bread

My mother always made bread, elaborate desserts, charcuterie boards perfect for Instagram … she is a wiz in the kitchen. Which is why I have learned how to make bread in the first place. And this recipe right here is where I started. So I will always come back to this recipe.

It will be a favorite forever because of the emotional attachment, but it is so functional. You can put into bread pans, like this recipe says, or make logs and end up with a french bread shape. Or make rounds … it is really up to you and how you will eat it. I find that the pans are the most practical for our eating habits (i.e. egg sandwiches).

Honest Review: more time consuming, but ALWAYS worth it. The recipe makes 2 loaves. Depending on your family or your propensity to eat bread you may only have to make fresh bread every other week. This freezes so well. I immediately put one in the freezer. Make sure you have a timer set so you can track the rise times. I find it is just long enough to get distracted by just about anything else. 


  • 2 c warm water (no higher than 115 degrees)
  • 2 1/4 t yeast
  • 6 c (720 g) bread flour
  • 2 t salt
  • 1 T sugar



  1. Dissolve yeast in warm water
  2. Start with 5 1/2 c (660 g) flour and combine with sugar and salt.
  3. Add water & yeast mixture.
  4. Knead in mixer for 10 minutes. By spoon add more flour (up to 6 c) while mixing as needed to get the dough to “ball up”. There should be just a little sitting to the bottom (see picture).
  5. Place in a bowl with olive oil and allow to rise for an hour
  6. Punch down and knead a little to get all the air bubbles out and reactive the gluten
  7. Divid in half and roll into a log shape.
  8. Place in a loaf pan with butter or cornmeal on the bottom.
  9. Allow to rise fo 30 minutes or until the center is close to the top of the pan.
  10. Put into a COLD oven with a pan of HOT water on a shelf below the bread.
  11. Turn oven to 400 degrees and back for 4o minutes.

Everything Pull Apart Bread

I found this mind blowing recipe because I am obsessed with TJ’s Everything But the Bagel Seasoning. I wanted something new to put it on. 10 for 10 I would make these every day if I had nothing better to do.

Original recipe by Jo Eats

Honest Review: I made this for a friends birthday, my husband was not pleased. He couldn’t understand why I would be making something so delicious and giving it away. My friend couldn’t believe I didn’t half of it before I gave it to her. So I’d say it was a crowd pleaser.


  • 1 c lukewarm water
  • 2 1/2 c flour
  • 1 tablespoon honey
  • 1 t yeast
  • 6 oz cream cheese
  • 1 T olive oil
  • 2 T TJ’s Everything But the Bagel Seasoning
  • 1 t salt
  • 1 egg
  • 2 T melted butter
  • 1/4 t salt
  • 1/4 t garlic


  • KitchenAid Mixer
  • Cast Iron Pan


  1. Combine water, honey, oil & yeast. Let it start to foam.
  2. Mix yeast & flour on low with a dough hook for 5 minutes.
  3. Turn off and let stand for 10 minutes.
  4. Add salt & mix on medium for 6 minutes.
  5. Knead, transfer to oiled bowl, cover and let rise for 2 hours.
  6. Divide into 36 equal pieces.
  7. Place teaspoon of cream cheese in each piece , roll into ball and arrange in cast iron skillet.
  8. Cover & let rise for an hour.
  9. Make egg wash & brush the top of the dough then sprinkle seasoning.
  10. Bake at 350 degrees for 40 minutes.
  11. Brush again with melted butter, garlic & salt.

No Knead Bread

A friend of mine swore by this recipe. Totally easy and near impossible to mess up. Challenge accepted. It truly was easy. And I did try to mess it up. Directions say to give it up to 24 hours … well I gave it 36 because I forgot about out it. AND IT WAS STILL DELICIOUS.

As a new mom I can’t speak highly enough about this recipe. No fuss baking when your baby is doing all the fussing you can handle.

Honest Review: incredible, especially for how easy it is. I would compare it to a sourdough bread but MUCH Easier. My husband loved it, my friends loved it, my family loved. I used it as a bread to dip into spinach artichoke dip. I used it as toast with eggs. AND I used it as sandwich bread. Very versatile and delicious. You won’t be able to keep it on your counter for long. 

Original Recipe from Frugal Fit Mom


  • 3 c white flour
  • 1/2 t yeast
  • 1 t salt
  • 1 1/2 c warm water (95 – 110 degrees)



  1. Stir everything into a sticky dough
  2. Cover & let sit for 24 hours (minimum 8 hours)
  3. Place on a floured surface and shape into a bowl
  4. Preheat oven to 450 degrees with dutch oven in it
  5. Put cornmeal on bottom of HOT dutch oven
  6. Cook 30 minutes with lid on, remove and cook for another 15 minutes.

Bread Baking Essentials

Kitchen Aid Mixer | Measuring Spoons | Baking Sheets | Dry Measuring Cups | Bread Pans | Measuring Cup | Food Scale | Mixing Bowls | Dutch Oven | Thermometer | Silicone Baking Mat


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