Golden, chewy homemade pretzels shaped into bunnies, sprinkled with coarse salt, and served warm with mustard or a sweet dipping sauce.

Khobz is Morocco’s everyday bread—soft inside with a slightly chewy crust and a flat, round shape. Traditionally baked in communal ovens, it’s often flavored with a hint of semolina for texture. It’s incredibly versatile: serve it with savory tagines, dip it into olive oil, or enjoy it warm with honey and butter.

Injera is Ethiopia’s national bread—a large, thin, spongy flatbread made with teff flour. It doubles as both a plate and an eating utensil, scooping up flavorful stews and salads. Traditional injera is fermented, giving it a tangy, slightly sour flavor, and cooked only on one side, creating its signature bubbly surface.

Potato bread is made by incorporating cooked, mashed potatoes into the dough, resulting in a loaf that stays fresh and soft for days. The potato starch adds a tender, moist crumb, while a touch of sugar enhances flavor and browning. This bread makes incredible toast and sandwiches.

Pão Doce is a beloved bread from Portugal and the Azores, known for its light, tender crumb and subtle sweetness. Traditionally enriched with milk, butter, and eggs, it bakes to a golden, shiny crust and fills the kitchen with an irresistible aroma. It’s served plain, with butter, or used for French toast.

Malted Barley Bread gets its signature flavor from malted barley flour, which adds a rich, nutty sweetness and boosts browning. This bread is hearty yet tender, perfect for sandwiches, toast, or alongside soups and stews. A touch of honey enhances the malt flavor, while bread flour gives a chewy, satisfying texture.

Pain de Campagne is a traditional French rustic bread, known for its hearty crust, open crumb, and mild tang from a preferment. It’s typically made with a blend of white, whole wheat, and rye flours, resulting in a well-rounded flavor. Perfect for cheese boards, sandwiches, or just tearing apart with a good smear of butter.

This rustic loaf blends gluten-free flours with a mix of sunflower, pumpkin, sesame, and flax seeds for a nutty, hearty bread that’s naturally gluten-free and full of fiber. The crust is golden and crisp, while the inside is tender with a pleasant crunch from the seeds. No kneading needed—just mix, rest, and bake.

This Mediterranean-inspired bread is soft, fragrant, and bursting with the flavors of briny olives, sweet-tart sun-dried tomatoes, and a hint of fresh herbs. A beautiful centerpiece for a rustic dinner, it can be served warm with butter, olive oil, or alongside soups and salads.

This moist and flavorful banana bread is loaded with ripe bananas and toasty chopped walnuts. It strikes the perfect balance between sweetness and nuttiness, with a tender crumb and golden crust. Enjoy it warm with butter, toasted with cream cheese, or just on its own with a mug of tea.

This soft, buttery bread features layers of garlicky, herb-flecked dough pieces, each coated with Parmesan cheese, fresh herbs, and butter. It bakes into a golden, pull-apart masterpiece that smells like an Italian bakery and eats like a dream.

Lavash is a traditional Armenian flatbread that can be baked soft (to roll into wraps) or crisp (for snacking). It has a mild flavor and a beautifully blistered surface when cooked properly. It’s perfect for mezze platters, dipping into hummus, or wrapping grilled meats and veggies.

Shokupan is a Japanese-style pullman loaf known for its pillowy texture and rich taste, thanks to a flour paste method called Tangzhong. This technique gelatinizes part of the flour before mixing, helping retain moisture and softness.

This Rye Bread is robust and slightly tangy, enriched with the warm, earthy aroma of caraway seeds. It's ideal for pairing with sharp cheeses, smoked salmon, pastrami, or simply a pat of butter. The crust is hearty, and the crumb is dense yet tender — just like the loaves you'd find in a European bakery.

Zopf (German for “braid”) is a rich, slightly sweet, Swiss white bread made with milk, butter, and eggs. It's braided before baking and brushed with egg for a glossy finish. The result is soft, buttery, and lightly crisp on the outside – perfect for breakfast, toast, or sandwiches.

These pretzel rolls have a tender, fluffy interior and a chewy, golden crust with that iconic pretzel flavor thanks to a baking soda bath. They’re excellent for burgers, mini sandwiches, or enjoyed warm with mustard or cheese dip.

This traditional Southern-style cornbread is baked in a preheated cast iron skillet, giving it a golden, crunchy crust and a soft, buttery interior. Perfect as a side to chili, barbecue, or slathered with honey butter.

Pita bread is a soft, round flatbread with a signature pocket formed during baking. This Middle Eastern staple is perfect for wraps, dipping in hummus, or tearing into stews. With a hot oven or skillet, you can get that magical puff every time.

These bagels are chewy on the outside, soft inside, and developed with the classic two-step method: boiling first, then baking. Perfect with cream cheese, smoked salmon, or toasted with butter.

Irish soda bread is a quick bread that rises with baking soda rather than yeast, giving it a dense yet tender crumb and a beautifully rugged crust. Slightly tangy from buttermilk, it's traditionally baked plain, but often includes raisins or caraway seeds for added personality.

This whole wheat sandwich bread is soft but sturdy, slightly nutty in flavor, and free from preservatives. It slices cleanly and stays fresh for days. The touch of honey and oil keeps it moist and tender — ideal for toast, sandwiches, or even croutons.

This focaccia is rich in olive oil, with a tender crumb and delightfully crisp edges. Infused with fresh rosemary and sprinkled with flaky sea salt, it’s perfect as an appetizer, sandwich bread, or served alongside soups and salads.

Challah is a traditional Jewish egg bread with a rich, tender crumb and a burnished, golden crust. Often braided and enjoyed on Shabbat and holidays, it’s slightly sweet, pillowy, and absolutely stunning on the table. The braiding symbolizes unity, love, and community.

Naan is a soft, chewy flatbread traditionally cooked in a tandoor oven, but easily replicated at home with a hot skillet or cast iron pan. This version uses yogurt and a touch of sugar for tenderness and flavor, and can be customized with garlic, herbs, or cheese.

Ciabatta, meaning “slipper” in Italian, is a rustic, high-hydration bread with a soft, open crumb and thin, crisp crust. The key to its structure and flavor is a pre-ferment called biga, developed overnight to bring subtle tang and depth to the final loaf.

Brioche is an enriched bread known for its silky crumb, golden crust, and decadent flavor, thanks to generous amounts of butter and eggs. Traditionally kneaded by hand or stand mixer, the dough develops slowly and bakes into the softest loaf or rolls imaginable.

This naturally leavened bread relies on wild yeast from a sourdough starter for fermentation. It develops flavor slowly, resulting in that complex tang, a beautiful crust, and a structure that is both airy and satisfying. It’s perfect for toast, sandwiches, or enjoying plain with good butter.