18 Delicious Salt Risen Bread Recipes for Every Occasion

You’ve probably heard of sourdough, but have you discovered the magic of salt risen bread? This old-fashioned favorite delivers a uniquely tangy flavor and wonderfully moist crumb that’s perfect for everything from breakfast toast to holiday dinners. We’ve gathered 18 incredible recipes that will make this traditional bread a new staple in your kitchen. Get ready to fall in love with baking all over again!

Classic Salt Risen Bread

Gosh, there’s something magical about salt risen bread—it’s that old-fashioned loaf your grandma might have made, with a unique tangy flavor and wonderfully dense crumb that just begs for a thick slather of butter. You’re going to love how the simple process creates such incredible depth, and trust me, that distinctive aroma filling your kitchen is pure comfort. It’s the kind of bread that turns an ordinary meal into something special, and once you try it, you’ll understand why it’s stood the test of time.

Ingredients

• 2 cups warm whole milk (about 110°F)
• 1 cup fine cornmeal
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt
• 4-5 cups all-purpose flour, divided
• 2 tablespoons unsalted butter, softened

Instructions

1. Combine 2 cups warm whole milk, 1 cup fine cornmeal, and 1 tablespoon granulated sugar in a large glass bowl.
2. Cover the bowl tightly with plastic wrap and place it in a warm spot (like on top of your refrigerator) for 12-16 hours until bubbles form and it smells distinctly cheesy—this slow fermentation is what gives salt risen bread its unique character.
3. Stir in 2 teaspoons kosher salt and 2 cups all-purpose flour until a thick batter forms.
4. Gradually add remaining 2-3 cups all-purpose flour, ½ cup at a time, mixing until the dough pulls away from the bowl sides.
5. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic—the dough should spring back slowly when poked with your finger.
6. Work in 2 tablespoons softened unsalted butter until fully incorporated, which will give your bread a tender crumb and rich flavor.
7. Place the dough in a greased bowl, turn to coat, cover with a damp kitchen towel, and let rise in a warm place for 2-3 hours until nearly doubled in size.
8. Punch down the dough gently to release air bubbles, then shape into a loaf and place in a greased 9×5-inch loaf pan.
9. Cover again and let rise for 1-1.5 hours until the dough crests just above the pan rim—don’t let it over-rise or your bread might collapse during baking.
10. Preheat your oven to 375°F and bake the loaf for 35-40 minutes until deep golden brown and the internal temperature reaches 190°F when tested with an instant-read thermometer.
11. Remove the bread from the pan immediately and cool completely on a wire rack before slicing to prevent a gummy texture.

But that first slice reveals everything—the tight, moist crumb has this incredible chewiness that holds up to whatever you pile on it. The subtle tang from the cornmeal starter pairs perfectly with sharp cheddar in grilled cheese or makes incredible toast for your morning eggs. Honestly, it’s the kind of bread that makes you want to keep the butter dish close by at all times.

Whole Wheat Salt Risen Bread

Fancy trying your hand at a truly old-fashioned bread? Whole wheat salt risen bread skips the commercial yeast entirely, letting natural fermentation work its magic. You’ll love the unique tang and rustic texture that comes from this traditional method.

Ingredients

– 4 cups freshly milled whole wheat flour
– 1 ½ teaspoons fine sea salt
– 1 ¾ cups warm filtered water (about 85°F)
– 1 tablespoon raw honey
– 2 tablespoons unsalted butter, softened

Instructions

1. In a large mixing bowl, whisk together 4 cups of freshly milled whole wheat flour and 1 ½ teaspoons of fine sea salt until thoroughly combined.
2. Create a well in the center of the flour mixture and pour in 1 ¾ cups of warm filtered water that measures exactly 85°F on a kitchen thermometer.
3. Add 1 tablespoon of raw honey to the water in the well, stirring gently to dissolve completely.
4. Gradually incorporate the flour into the liquid mixture using a wooden spoon, scraping the sides of the bowl to ensure no dry pockets remain.
5. Knead the dough on a lightly floured surface for 10 minutes until it becomes smooth and elastic, using the heel of your hand to push the dough away from you then folding it back.
6. Place the kneaded dough in a lightly oiled bowl, turning once to coat all surfaces with a thin film of oil.
7. Cover the bowl tightly with plastic wrap and let rise in a warm, draft-free area for 18-24 hours until doubled in size and small bubbles appear on the surface.
8. Punch down the risen dough firmly with your fist to release trapped air bubbles.
9. Work 2 tablespoons of softened unsalted butter into the dough by folding and pressing until fully incorporated.
10. Shape the dough into a round loaf and place it seam-side down on a parchment-lined baking sheet.
11. Score the top of the loaf with a sharp knife in a cross pattern, cutting about ½ inch deep.
12. Let the shaped loaf rest uncovered for 30 minutes while preheating your oven to 375°F.
13. Bake at 375°F for 35-40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
14. Transfer the baked bread to a wire rack and let cool completely for at least 2 hours before slicing.

Keep this bread in mind when you want something truly special. The crust develops a satisfying crackle while the interior stays remarkably moist with an earthy, slightly tangy flavor that pairs beautifully with sharp cheeses or simply toasted with good butter. This bread makes even the most basic sandwich feel like a gourmet experience.

Honey Butter Salt Risen Bread

There’s something magical about that first warm slice of honey butter salt risen bread straight from the oven. You get that perfect balance of sweet honey, rich butter, and that satisfying salty kick that makes you want to eat the whole loaf. It’s the kind of homemade bread that turns an ordinary Tuesday into something special.

Ingredients

– 4 cups high-quality bread flour
– 1 ½ cups warm whole milk (about 110°F)
– ¼ cup raw wildflower honey
– 6 tablespoons creamy unsalted butter, divided
– 2 teaspoons fine sea salt
– 2 ¼ teaspoons active dry yeast
– 1 large farm-fresh egg

Instructions

1. Combine warm whole milk, raw wildflower honey, and active dry yeast in a large mixing bowl.
2. Let the mixture sit for 5-7 minutes until it becomes foamy and bubbly.
3. Add 4 tablespoons of creamy unsalted butter to the yeast mixture.
4. Mix in the large farm-fresh egg until fully incorporated.
5. Gradually add 4 cups of high-quality bread flour to the wet ingredients.
6. Sprinkle in 2 teaspoons of fine sea salt while mixing.
7. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
8. Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1-1.5 hours until doubled in size.
9. Punch down the risen dough to release air bubbles.
10. Shape the dough into a loaf and place in a greased 9×5 inch loaf pan.
11. Cover the pan and let the dough rise again for 45-60 minutes until it crowns above the pan edges.
12. Preheat your oven to 375°F during the final 15 minutes of rising.
13. Bake the bread for 30-35 minutes until golden brown and the internal temperature reaches 190°F.
14. Melt the remaining 2 tablespoons of creamy unsalted butter.
15. Brush the warm melted butter over the hot baked loaf immediately after removing from oven.
16. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Let this bread cool completely before slicing for clean cuts, though tearing into it warm is hard to resist. The crust stays slightly crisp while the interior remains incredibly soft and tender with those beautiful honey-kissed layers. Try toasting thick slices and slathering with extra honey butter for breakfast, or use it for the most incredible grilled cheese sandwich you’ve ever tasted.

Garlic and Herb Salt Risen Bread

Zesty and aromatic, this garlic and herb salt risen bread will fill your kitchen with the most incredible smell. You’ll love how the savory flavors develop during the slow rise, creating a loaf that’s perfect for everything from sandwiches to simply tearing off warm chunks. It’s one of those recipes that feels fancy but is actually quite simple to make.

Ingredients

• 3 cups all-purpose flour
• 1 ½ cups warm water (110°F)
• 2 tablespoons active dry yeast
• 2 tablespoons granulated sugar
• 1 tablespoon coarse sea salt
• 3 tablespoons minced fresh garlic
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 tablespoons rich extra virgin olive oil
• 1 large egg, lightly beaten

Instructions

1. Combine warm water, active dry yeast, and granulated sugar in a large mixing bowl.
2. Let the mixture sit for exactly 5 minutes until foamy and bubbly.
3. Add all-purpose flour, coarse sea salt, minced fresh garlic, chopped fresh rosemary, and chopped fresh thyme to the yeast mixture.
4. Mix with a wooden spoon until a shaggy dough forms, scraping down the sides of the bowl.
5. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
6. Place the dough in a greased bowl and turn to coat all sides with rich extra virgin olive oil.
7. Cover the bowl with a damp kitchen towel and let rise in a warm place for 1-2 hours until doubled in size.
8. Punch down the risen dough to release air bubbles.
9. Shape the dough into a round loaf and place on a parchment-lined baking sheet.
10. Brush the entire surface of the loaf with the lightly beaten egg using a pastry brush.
11. Let the shaped loaf rise for another 30 minutes until puffy.
12. Preheat your oven to 375°F while the loaf completes its final rise.
13. Bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped on the bottom.
14. Transfer the baked bread to a wire rack and let cool completely before slicing.

Heavenly when warm, this bread develops a crisp, golden crust that gives way to a soft, airy interior. The garlic and herbs create pockets of savory flavor throughout each slice. Try tearing it into chunks for dipping in olive oil or using it for the most incredible grilled cheese sandwiches you’ve ever tasted.

Cheddar Cheese Salt Risen Bread

Wondering how to make bread that’s both comforting and packed with flavor? This cheddar cheese salt risen bread delivers a tender crumb and savory kick that’ll have you reaching for another slice. You’ll love how the sharp cheddar melts into every bite, making it perfect for sandwiches or just slathering with butter.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup warm water (110°F)
• 1 teaspoon active dry yeast
• 1 teaspoon granulated sugar
• 1 teaspoon fine sea salt
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons unsalted butter, softened

Instructions

1. In a large mixing bowl, combine 1 cup warm water (110°F), 1 teaspoon active dry yeast, and 1 teaspoon granulated sugar.
2. Let the mixture sit for 5 minutes until it becomes foamy and bubbly.
3. Stir in 2 cups all-purpose flour and 1 teaspoon fine sea salt until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and gently knead in 1 cup shredded sharp cheddar cheese until evenly distributed.
7. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
8. Cover the pan and let the dough rise for another 30 minutes until it domes just above the pan edges.
9. Preheat your oven to 375°F while the dough finishes rising.
10. Brush the top of the loaf with 2 tablespoons softened unsalted butter for a golden crust.
11. Bake for 25-30 minutes until the top is deep golden brown and the loaf sounds hollow when tapped.
12. Transfer the bread to a wire rack and let it cool completely before slicing.

This bread bakes up with a crisp, buttery crust and a soft, cheesy interior that pulls apart beautifully. Try toasting thick slices for grilled cheese or serving alongside a hearty soup—it’s so good, you might skip the main course!

Rosemary Olive Oil Salt Risen Bread

Zesty and aromatic, this rosemary olive oil salt risen bread will fill your kitchen with the most incredible herbal fragrance. You’ll love how the simple ingredients transform into something truly special with minimal effort. It’s the kind of homemade bread that makes any meal feel like a celebration.

Ingredients

• 3 cups all-purpose flour, plus extra for dusting
• 1 ½ cups warm water (about 110°F)
• ¼ cup rich extra virgin olive oil
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 ½ teaspoons fine sea salt
• 2 ¼ teaspoons active dry yeast
• 1 teaspoon raw honey

Instructions

1. Combine warm water, raw honey, and active dry yeast in a large mixing bowl and let sit for 5-7 minutes until foamy.
2. Add rich extra virgin olive oil and fine sea salt to the yeast mixture, stirring gently to combine.
3. Gradually mix in 3 cups all-purpose flour until a shaggy dough forms. Tip: Don’t overmix at this stage—a slightly sticky dough makes for better texture.
4. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1-1.5 hours until doubled in size.
6. Punch down the dough and gently knead in 2 tablespoons fresh rosemary leaves until evenly distributed.
7. Shape the dough into a round loaf and place on a parchment-lined baking sheet.
8. Score the top with a sharp knife in a cross pattern, then brush lightly with additional olive oil.
9. Cover and let rise for another 30-45 minutes until puffy. Tip: The second rise is crucial for that perfect airy crumb.
10. Preheat your oven to 375°F during the last 15 minutes of the second rise.
11. Bake for 25-30 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Tip: For extra crisp crust, place a pan of water in the bottom of the oven during baking.

Remarkably tender with a crisp, golden crust, this bread boasts pockets of fragrant rosemary throughout. The olive oil creates an incredibly moist crumb that stays fresh for days. Try thick slices toasted with avocado or use it for the most incredible grilled cheese sandwiches.

Spicy Jalapeño Salt Risen Bread

Ever had that craving for something warm, spicy, and totally homemade? This spicy jalapeño salt risen bread is your answer. You get a soft, fluffy loaf with a kick of heat and that amazing salt-risen tang.

Ingredients

– 1 cup warm whole milk (about 110°F)
– 1 ½ teaspoons active dry yeast
– 1 tablespoon golden honey
– 3 ½ cups all-purpose flour
– 1 teaspoon fine sea salt
– 2 tablespoons unsalted butter, softened
– 2 fresh jalapeños, finely chopped (seeds removed for milder heat)
– 1 large egg, lightly beaten for egg wash
– Coarse sea salt for sprinkling

Instructions

1. Pour 1 cup warm whole milk into a large bowl.
2. Sprinkle 1 ½ teaspoons active dry yeast over the milk and let it sit for 5 minutes until foamy.
3. Stir in 1 tablespoon golden honey until dissolved.
4. Add 3 ½ cups all-purpose flour and 1 teaspoon fine sea salt to the bowl.
5. Mix with a wooden spoon until a shaggy dough forms.
6. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
7. Incorporate 2 tablespoons softened unsalted butter into the dough, kneading for 2 more minutes.
8. Fold in 2 finely chopped fresh jalapeños until evenly distributed.
9. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
10. Punch down the dough to release air bubbles.
11. Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
12. Cover the loaf and let it rise for 30 minutes until puffy.
13. Preheat your oven to 375°F.
14. Brush the top of the loaf with 1 lightly beaten large egg for a golden crust.
15. Sprinkle coarse sea salt generously over the top.
16. Bake for 25–30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
17. Transfer the bread to a wire rack and let it cool completely before slicing.
Keep in mind, the crust will be crisp and golden, while the inside stays soft with little bursts of jalapeño. It’s fantastic toasted with butter or served alongside a hearty soup for dipping.

Cinnamon Raisin Salt Risen Bread

Gosh, there’s something magical about the warm, comforting aroma of cinnamon raisin bread filling your kitchen. You know that feeling when you want something cozy and homemade but don’t want to spend all day waiting for dough to rise? This salt-risen version skips the yeast entirely, using baking soda’s magic to create a beautifully textured loaf that comes together in no time.

Ingredients

• 2 cups all-purpose flour
• 1 cup buttermilk
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1 large egg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 3/4 cup plump raisins

Instructions

1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter.
2. Whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon ground cinnamon in a large mixing bowl until thoroughly combined.
3. In a separate bowl, beat 1 large egg until pale and frothy, about 1 minute of vigorous whisking.
4. Melt 1/4 cup unsalted butter in a small saucepan over low heat until completely liquid and golden.
5. Pour 1 cup buttermilk into the egg mixture, then stream in the melted butter while continuously whisking to prevent curdling.
6. Make a well in the center of your dry ingredients and pour the wet mixture into it.
7. Gently fold the wet and dry ingredients together using a spatula until just combined – don’t overmix or your bread will become tough.
8. Fold in 3/4 cup plump raisins until evenly distributed throughout the batter.
9. Pour the batter into your prepared loaf pan and smooth the top with the spatula.
10. Bake at 350°F for 45-50 minutes until the top is golden brown and a toothpick inserted into the center comes out completely clean.
11. Remove the bread from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack.

Just imagine slicing into this warm loaf and watching the steam rise from those cinnamon-swirled pockets. The texture is wonderfully moist and tender with little bursts of sweet raisin throughout. Joyfully serve thick slices toasted with a smear of cream cheese or simply enjoy it warm from the oven with a pat of melting butter.

Sun-Dried Tomato Salt Risen Bread

Oh my goodness, have you ever smelled something so incredible you just had to make it yourself? That’s sun-dried tomato salt risen bread for you—it fills your kitchen with the most amazing aroma while baking. This rustic loaf combines tangy tomatoes with that signature salt-risen crumb for a bread that’s seriously addictive.

Ingredients

• 2 cups warm whole milk (about 110°F)
• 1 tablespoon fragrant cornmeal
• 1 teaspoon coarse sea salt
• 4 cups high-protein bread flour
• 1/2 cup oil-packed sun-dried tomatoes, finely chopped
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon raw honey

Instructions

1. Pour the warm whole milk into a large glass bowl.
2. Sprinkle the fragrant cornmeal and coarse sea salt over the milk.
3. Whisk gently until the cornmeal is fully suspended in the milk.
4. Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12-14 hours until bubbles form on the surface. Tip: Place it in a draft-free spot—consistent temperature is key for proper fermentation.
5. Add the high-protein bread flour to the fermented milk mixture.
6. Stir in the finely chopped sun-dried tomatoes and their packing oil.
7. Drizzle in the rich extra virgin olive oil and raw honey.
8. Mix with a wooden spoon until a shaggy dough forms.
9. Turn the dough out onto a lightly floured surface.
10. Knead for 8-10 minutes until the dough becomes smooth and elastic. Tip: The dough should spring back slowly when poked—this indicates proper gluten development.
11. Place the dough in a lightly oiled bowl and cover with a damp kitchen towel.
12. Let it rise in a warm place for 2-3 hours until doubled in size.
13. Punch down the dough to release air bubbles.
14. Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
15. Score the top with a sharp knife in a cross pattern.
16. Cover and let it rise again for 45-60 minutes until puffy.
17. Preheat your oven to 375°F during the final 15 minutes of rising.
18. Bake for 35-40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Tip: For extra crisp crust, place a pan of water in the bottom of the oven during baking.
19. Transfer the bread to a wire rack and let it cool completely before slicing.

Let this bread cool completely before slicing—the wait is worth it for that perfect texture. The crumb is wonderfully moist with little bursts of tangy sun-dried tomato throughout. Try toasting thick slices and topping with creamy avocado or using it for the most incredible grilled cheese sandwich you’ve ever tasted.

Pumpkin Spice Salt Risen Bread

Oh my gosh, you have to try this pumpkin spice salt risen bread. It’s that perfect cozy fall bake that fills your kitchen with the most incredible aroma while it bakes. You’ll love how the warm spices mingle with that subtle tang from the unique rising method.

Ingredients

– 1 cup warm whole milk (about 110°F)
– 1 teaspoon active dry yeast
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 3 cups all-purpose flour
– 1 teaspoon fine sea salt
– 2 teaspoons pumpkin pie spice
– 4 tablespoons unsalted butter, softened
– 1 large egg, lightly beaten

Instructions

1. Pour 1 cup warm whole milk into a large mixing bowl.
2. Sprinkle 1 teaspoon active dry yeast over the warm milk and let it sit for 5 minutes until foamy.
3. Whisk in 1/4 cup granulated sugar until completely dissolved.
4. Add 1/2 cup canned pumpkin puree and mix until smooth.
5. Gradually stir in 3 cups all-purpose flour, about 1 cup at a time.
6. Mix in 1 teaspoon fine sea salt and 2 teaspoons pumpkin pie spice.
7. Add 4 tablespoons softened unsalted butter and mix until incorporated.
8. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
9. Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
10. Punch down the risen dough to release air bubbles.
11. Shape the dough into a loaf and place in a greased 9×5 inch loaf pan.
12. Brush the top with 1 lightly beaten large egg for a golden crust.
13. Let the shaped dough rise for another 30 minutes until it crowns above the pan rim.
14. Preheat your oven to 375°F during the final 15 minutes of rising.
15. Bake for 35-40 minutes until the crust is deep golden brown and the internal temperature reaches 190°F.
16. Remove from oven and let cool in the pan for 10 minutes.
17. Transfer to a wire rack to cool completely before slicing.

Very slice of this bread has that perfect soft, tender crumb with just enough structure to hold up to toasting. The pumpkin spice really shines through without being overwhelming, and that subtle tang from the salt-rising method makes it incredibly addictive. Try it toasted with a generous swipe of cream cheese or use it for the most amazing French toast on a lazy weekend morning.

Bacon and Onion Salt Risen Bread

Nothing beats the smell of freshly baked bread filling your kitchen, especially when it’s this bacon and onion salt risen loaf. You’re going to love how the savory bits of bacon and sweet onion come together in every fluffy slice. It’s the kind of homemade bread that makes any meal feel special.

Ingredients

• 4 cups all-purpose flour
• 1 ½ cups warm whole milk
• 2 tablespoons granulated sugar
• 2 ¼ teaspoons active dry yeast
• 6 slices thick-cut bacon, chopped
• 1 large yellow onion, finely diced
• 2 tablespoons unsalted butter, melted
• 1 ½ teaspoons coarse sea salt
• 1 large farm-fresh egg

Instructions

1. Cook 6 slices of chopped thick-cut bacon in a skillet over medium heat for 8-10 minutes until crispy and golden brown.
2. Remove bacon from skillet using a slotted spoon, leaving 1 tablespoon of bacon fat in the pan.
3. Add 1 large finely diced yellow onion to the bacon fat and cook over medium-low heat for 15 minutes until soft and caramelized.
4. Combine 1 ½ cups warm whole milk (110°F), 2 tablespoons granulated sugar, and 2 ¼ teaspoons active dry yeast in a large mixing bowl, then let sit for 5 minutes until foamy.
5. Mix in 4 cups all-purpose flour, the cooked bacon, caramelized onions, and 1 ½ teaspoons coarse sea salt until a shaggy dough forms.
6. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Tip: The dough should spring back slowly when poked with your finger.
7. Place dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
8. Punch down the risen dough and shape into a loaf, then place in a greased 9×5 inch loaf pan.
9. Cover the loaf pan and let rise for 45 minutes until the dough crests just above the pan edges.
10. Preheat your oven to 375°F while the dough completes its second rise.
11. Whisk 1 large farm-fresh egg with 1 tablespoon water, then brush this egg wash evenly over the risen loaf.
12. Bake at 375°F for 30-35 minutes until the crust is deep golden brown and the internal temperature reaches 190°F. Tip: For an extra crisp crust, place a pan of water on the oven’s bottom rack during baking.
13. Remove the bread from the oven and immediately brush with 2 tablespoons melted unsalted butter.
14. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Resist cutting while warm—the texture will be gummy if sliced too soon.

What you’ll love most is the incredible contrast between the soft, pillowy crumb and those crispy bacon bits scattered throughout. The caramelized onions add a subtle sweetness that balances the salty richness perfectly. Try toasting thick slices and serving alongside a hearty soup or making the ultimate bacon grilled cheese sandwich—it transforms simple meals into something truly memorable.

Maple Walnut Salt Risen Bread

You know that feeling when you stumble upon a recipe that just feels like a warm hug? Yeah, this maple walnut salt risen bread is exactly that. It’s the kind of cozy, slightly sweet loaf that makes your kitchen smell like a rustic bakery and tastes even better than it smells.

Ingredients

• 2 cups warm whole milk (about 110°F)
• 1/4 cup pure maple syrup, plus 2 tablespoons for brushing
• 1 teaspoon fine sea salt
• 4 cups all-purpose flour, plus extra for dusting
• 1 cup chopped walnuts, toasted until fragrant
• 2 tablespoons unsalted butter, melted and slightly cooled

Instructions

1. Pour 2 cups warm whole milk into a large mixing bowl.
2. Stir in 1/4 cup pure maple syrup and 1 teaspoon fine sea salt until fully dissolved.
3. Gradually mix in 4 cups all-purpose flour until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, lightly flour them—don’t add too much extra flour to keep the texture tender.
5. Fold in 1 cup chopped toasted walnuts until evenly distributed.
6. Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1.5–2 hours, or until doubled in size.
7. Punch down the dough to release air bubbles.
8. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
9. Cover the pan and let the dough rise again for 45–60 minutes until it domes just above the pan rim.
10. Preheat your oven to 375°F.
11. Brush the loaf top with 2 tablespoons pure maple syrup for a glossy, sweet crust.
12. Bake for 30–35 minutes until the top is deep golden brown and the loaf sounds hollow when tapped. Tip: Use an instant-read thermometer to check for an internal temperature of 190–200°F for perfectly baked bread.
13. Remove the bread from the oven and immediately brush with 2 tablespoons melted unsalted butter. Tip: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to prevent sogginess.

Golden and fragrant straight from the oven, this bread has a soft, pillowy crumb with toasty walnut bits in every slice. That hint of maple sweetness pairs beautifully with a smear of salted butter or even as the base for a next-level French toast. Go ahead, tear off a warm piece—you’ve earned it.

Everything Bagel Salt Risen Bread

Zesty and aromatic, this everything bagel salt risen bread brings that beloved bagel shop flavor right to your kitchen. You’ll love how the savory seasoning blend creates that signature crust we all crave. It’s surprisingly simple to make and fills your home with the most incredible baking aroma.

Ingredients

– 4 cups bread flour
– 1 ½ cups warm water (around 110°F)
– 2 teaspoons active dry yeast
– 2 tablespoons honey
– 2 teaspoons coarse sea salt
– 3 tablespoons everything bagel seasoning blend
– 1 egg white, lightly beaten
– 1 tablespoon sesame seeds
– 1 tablespoon poppy seeds
– 1 tablespoon dried minced garlic
– 1 tablespoon dried minced onion

Instructions

1. Combine 4 cups bread flour, 2 teaspoons active dry yeast, and 2 teaspoons coarse sea salt in a large mixing bowl.
2. Pour in 1 ½ cups warm water (110°F) and 2 tablespoons honey, then mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Tip: The dough should spring back slowly when poked.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the risen dough and shape it into a tight round loaf.
6. Place the shaped loaf on a parchment-lined baking sheet and let it rise for another 30 minutes.
7. Preheat your oven to 375°F during the final 15 minutes of rising.
8. Brush the entire surface of the loaf with the lightly beaten egg white using a pastry brush.
9. Sprinkle the everything bagel seasoning blend evenly over the egg-washed surface, pressing gently to help it adhere. Tip: For extra crunch, press the seasoning firmly into the dough.
10. Use a sharp knife to make 3-4 shallow slashes across the top of the loaf. Tip: This allows steam to escape and creates that classic artisan bread appearance.
11. Bake at 375°F for 30-35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
12. Transfer the baked bread to a wire rack and let it cool completely before slicing. How incredible does this bread look with that crackly, seeded crust? The interior stays wonderfully soft and chewy, perfect for tearing apart and slathering with cream cheese or using for the most epic sandwiches you’ve ever made.

Apple Cider Salt Risen Bread

Wondering how to capture that cozy autumn feeling in a loaf of bread? You’re in for a treat with this apple cider salt risen bread. It’s the perfect project for a crisp fall afternoon, filling your kitchen with the most incredible aroma while creating something truly special.

Ingredients

• 2 cups warm apple cider (around 110°F)
• 1 tablespoon active dry yeast
• 1/4 cup honey
• 4 cups all-purpose flour
• 1 teaspoon fine sea salt
• 1/4 cup melted unsalted butter
• 1 large egg, lightly beaten

Instructions

1. Pour the warm apple cider into a large mixing bowl.
2. Sprinkle the active dry yeast over the cider and let it sit for 5 minutes until foamy.
3. Whisk in the honey until completely dissolved.
4. Gradually add 3 cups of all-purpose flour, mixing with a wooden spoon until a shaggy dough forms.
5. Sprinkle the fine sea salt over the dough mixture.
6. Pour in the melted unsalted butter and add the lightly beaten egg.
7. Mix everything together until well combined.
8. Turn the dough out onto a floured surface using the remaining 1 cup of all-purpose flour.
9. Knead the dough for 8-10 minutes until smooth and elastic. Tip: The dough is ready when it springs back slowly after you press your finger into it.
10. Place the dough in a greased bowl, turning once to coat.
11. Cover with a clean kitchen towel and let rise in a warm place for 1 hour or until doubled in size.
12. Punch down the dough to release air bubbles.
13. Shape the dough into a loaf and place in a greased 9×5 inch loaf pan.
14. Cover again and let rise for 45 minutes until the dough rises about 1 inch above the pan rim. Tip: For the best rise, place the pan in a turned-off oven with a bowl of hot water on the rack below.
15. Preheat your oven to 375°F while the dough completes its second rise.
16. Bake for 30-35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
17. Remove from the oven and immediately brush the top with melted butter for a soft crust. Tip: Use a digital thermometer to check for doneness—the internal temperature should reach 190°F.
18. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Buttery and tender with a subtle apple sweetness, this bread has the most incredible soft crumb that practically melts in your mouth. The hint of cider adds a lovely autumnal depth that makes it perfect for toasting with cinnamon butter or using for your favorite turkey sandwich. Honestly, it’s so good you might just eat half the loaf straight from the cooling rack.

Roasted Garlic Salt Risen Bread

Just imagine pulling a golden loaf from your oven, its crust crackling as it cools. You’ll get that incredible roasted garlic aroma wafting through your kitchen, promising the most flavorful bread you’ve ever made. This roasted garlic salt risen bread is surprisingly simple but delivers restaurant-quality results every single time.

Ingredients

– 1 cup warm whole milk (about 110°F)
– 2 ¼ teaspoons active dry yeast
– 1 tablespoon golden honey
– 3 ½ cups bread flour
– 1 teaspoon fine sea salt
– 6 cloves roasted garlic, mashed into a smooth paste
– 3 tablespoons unsalted butter, softened at room temperature
– 1 large egg, lightly beaten for egg wash
– 2 teaspoons flaky sea salt for finishing

Instructions

1. Combine 1 cup warm whole milk, 2 ¼ teaspoons active dry yeast, and 1 tablespoon golden honey in a large mixing bowl.
2. Let the mixture sit for 5-7 minutes until it becomes foamy and bubbly.
3. Add 3 ½ cups bread flour and 1 teaspoon fine sea salt to the yeast mixture.
4. Mix with a wooden spoon until a shaggy dough forms.
5. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
6. Incorporate 6 cloves mashed roasted garlic and 3 tablespoons softened unsalted butter into the dough.
7. Continue kneading for 2-3 minutes until the garlic and butter are fully distributed.
8. Place the dough in a lightly oiled bowl and cover with a damp kitchen towel.
9. Let the dough rise in a warm spot for 1-1.5 hours until doubled in size.
10. Punch down the risen dough to release air bubbles.
11. Shape the dough into a tight round loaf on your work surface.
12. Place the shaped loaf on a parchment-lined baking sheet.
13. Cover the loaf with the damp towel and let it rise for 45-60 minutes until puffy.
14. Preheat your oven to 375°F during the final 15 minutes of rising.
15. Brush the entire surface of the loaf with 1 large beaten egg using a pastry brush.
16. Sprinkle 2 teaspoons flaky sea salt evenly over the top of the loaf.
17. Use a sharp knife to score 3 diagonal slashes across the top of the loaf.
18. Bake at 375°F for 30-35 minutes until the crust is deep golden brown.
19. Tap the bottom of the loaf – it should sound hollow when fully baked.
20. Transfer the bread to a wire rack and let it cool completely before slicing.

Here’s why this bread becomes an instant favorite: that roasted garlic infuses every bite with mellow sweetness, while the flaky salt topping creates the perfect salty crunch against the tender crumb. Try thick slices toasted with creamy butter for breakfast, or use it for the most incredible garlic bread you’ve ever tasted.

Chocolate Chip Salt Risen Bread

Fancy something that combines the cozy comfort of fresh bread with a surprising savory twist? You’re going to love this chocolate chip salt risen bread. It’s the perfect blend of sweet and salty that makes every slice utterly irresistible.

Ingredients

– 3 cups all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons active dry yeast
– 1 teaspoon fine sea salt
– 1 cup warm whole milk (110°F)
– 1/4 cup melted unsalted butter
– 1 large farm-fresh egg
– 1 cup semi-sweet chocolate chips
– Coarse sea salt for sprinkling

Instructions

1. Combine 3 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons active dry yeast, and 1 teaspoon fine sea salt in a large mixing bowl.
2. Pour 1 cup warm whole milk (110°F) into the dry ingredients.
3. Add 1/4 cup melted unsalted butter and 1 large farm-fresh egg to the bowl.
4. Mix everything together until a shaggy dough forms.
5. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Tip: The dough is ready when it springs back slowly when poked.
6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
7. Punch down the risen dough to release air bubbles.
8. Knead in 1 cup semi-sweet chocolate chips until evenly distributed throughout the dough.
9. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan.
10. Cover the pan with the kitchen towel and let rise for 45 minutes until the dough reaches just above the pan rim.
11. Preheat your oven to 350°F while the dough completes its second rise.
12. Sprinkle coarse sea salt generously over the top of the risen loaf. Tip: The salt crystals will create beautiful flavor pockets as they bake.
13. Bake at 350°F for 35-40 minutes until the crust is golden brown and the internal temperature reaches 190°F. Tip: Tap the bottom of the loaf – it should sound hollow when fully baked.
14. Remove the bread from the oven and let it cool in the pan for 10 minutes.
15. Transfer the bread to a wire rack to cool completely before slicing.

Perfectly balanced between sweet and savory, this bread has a tender crumb studded with melty chocolate pockets. The coarse salt topping creates little bursts of flavor that complement the rich chocolate beautifully. Try it toasted with a smear of creamy butter for the ultimate breakfast treat, or enjoy thick slices alongside your afternoon coffee.

Herbed Parmesan Salt Risen Bread

Let’s be real—there’s nothing quite like the aroma of freshly baked bread filling your kitchen. This herbed Parmesan salt risen bread is that perfect golden-crusted loaf you’ve been dreaming of, with savory herbs and nutty cheese baked right into every tender bite. You’re going to love how simple it is to make something that tastes so impressively artisan.

Ingredients

– 4 cups all-purpose flour
– 1 ½ cups warm water (about 110°F)
– 2 ¼ tsp active dry yeast
– 1 tbsp granulated sugar
– 1 cup freshly grated Parmesan cheese
– 2 tbsp finely chopped fresh rosemary
– 1 tbsp fresh thyme leaves
– 1 ½ tsp coarse sea salt
– 3 tbsp rich extra virgin olive oil
– 1 large farm-fresh egg

Instructions

1. Combine 1 ½ cups warm water (110°F), 2 ¼ tsp active dry yeast, and 1 tbsp granulated sugar in a large mixing bowl.
2. Let the mixture sit for 5-7 minutes until it becomes foamy and bubbly.
3. Tip: If your yeast doesn’t foam, it may be inactive—start over with fresh yeast for best results.
4. Add 3 tbsp rich extra virgin olive oil and 1 large farm-fresh egg to the yeast mixture, whisking until fully combined.
5. Gradually mix in 4 cups all-purpose flour, 1 cup freshly grated Parmesan cheese, 2 tbsp finely chopped fresh rosemary, 1 tbsp fresh thyme leaves, and 1 ½ tsp coarse sea salt.
6. Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.
7. Place the dough in a lightly oiled bowl, turning to coat all sides.
8. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours until doubled in size.
9. Tip: For faster rising, place the bowl in a turned-off oven with a pan of hot water on the rack below.
10. Punch down the risen dough to release air bubbles.
11. Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
12. Cover the loaf with the towel and let it rise again for 45-60 minutes until puffy.
13. Preheat your oven to 375°F during the final 15 minutes of the second rise.
14. Bake the bread for 30-35 minutes until the crust is deep golden brown and sounds hollow when tapped.
15. Tip: For extra crisp crust, place a pan of water in the bottom of the oven during baking to create steam.
16. Transfer the baked bread to a wire rack and let it cool completely before slicing.

Keep this beauty whole for tearing apart at the table, or slice it thick for the most incredible grilled cheese sandwiches. That crisp, herb-flecked crust gives way to a tender, cheesy crumb that’s absolutely irresistible warm from the oven. Try toasting leftover slices and topping them with ripe tomatoes and a drizzle of olive oil for the perfect next-day snack.

Caramelized Onion Salt Risen Bread

Did you know that the most comforting bread might just be hiding in your pantry? This caramelized onion salt risen bread brings together sweet, slow-cooked onions with that classic homemade bread aroma. You’ll love how the rich flavors melt into every soft, fluffy slice.

Ingredients

• 2 cups warm water (about 110°F)
• 1 tablespoon granulated sugar
• 2 ¼ teaspoons active dry yeast
• 4 cups all-purpose flour, plus extra for dusting
• 1 ½ teaspoons fine sea salt
• 2 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon rich extra virgin olive oil
• 1 egg, lightly beaten for egg wash
• Coarse sea salt for sprinkling

Instructions

1. Combine 2 cups warm water (110°F), 1 tablespoon granulated sugar, and 2 ¼ teaspoons active dry yeast in a large bowl.
2. Let the yeast mixture sit for 5–7 minutes until foamy and bubbly.
3. Stir in 4 cups all-purpose flour and 1 ½ teaspoons fine sea salt until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
6. While the dough rises, melt 2 tablespoons unsalted butter with 1 tablespoon rich extra virgin olive oil in a large skillet over medium-low heat.
7. Add 2 large thinly sliced yellow onions and cook for 25–30 minutes, stirring occasionally, until deeply golden and caramelized.
8. Let the caramelized onions cool completely before using.
9. Punch down the risen dough and gently knead in the cooled caramelized onions until evenly distributed.
10. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
11. Cover the loaf pan with a damp towel and let rise for 45 minutes until the dough reaches just above the pan rim.
12. Preheat your oven to 375°F during the last 15 minutes of the second rise.
13. Brush the top of the loaf with a lightly beaten egg and sprinkle generously with coarse sea salt.
14. Bake for 30–35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
15. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Buttery, soft crumb with sweet onion pockets makes this bread irresistible straight from the oven. Tear into warm slices for soup dipping or toast thick pieces to highlight the caramelized sweetness. This bread turns simple meals into something special with its savory-sweet balance.

Summary

These tantalizing salt risen bread recipes offer something special for every baker and occasion. Whether you’re craving a classic loaf or something adventurous, there’s a perfect recipe waiting for you. We’d love to hear which ones become your favorites—drop a comment below and share your baking adventures! Don’t forget to pin this article to your Pinterest boards so you can easily return to these delicious recipes.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.