Kick your bread game up a notch with these 18 savory recipes that are perfect for any occasion! Whether you’re craving cozy comfort food for a family dinner or need an impressive loaf for your next gathering, this roundup has something delicious for every home cook. Get ready to fill your kitchen with amazing aromas and discover your new favorite bread recipe!
Garlic Parmesan Pull-Apart Bread
Let’s be real—there’s nothing quite like warm, cheesy bread fresh from the oven. This garlic parmesan pull-apart bread is the ultimate comfort food, perfect for sharing (or not sharing, we won’t judge). You’re going to love how easy it is to make something that looks so impressive.
Ingredients
– 1 can of refrigerated biscuit dough (the kind with 8 biscuits)
– ½ cup of melted butter
– 4 cloves of garlic, minced super fine
– ½ cup of freshly grated parmesan cheese
– A couple of tablespoons of chopped fresh parsley
– A pinch of salt
Instructions
1. Preheat your oven to 375°F and grab a standard loaf pan.
2. Open the can of biscuit dough and cut each biscuit into 4 equal pieces (kitchen scissors work great for this).
3. In a medium bowl, combine the melted butter, minced garlic, and that pinch of salt.
4. Dip each biscuit piece into the garlic butter mixture, making sure it’s fully coated.
5. Arrange the coated biscuit pieces randomly in your loaf pan—don’t worry about making them neat.
6. Sprinkle half of your grated parmesan cheese over the biscuit pieces in the pan.
7. Pour any remaining garlic butter mixture evenly over the top.
8. Bake for 20-25 minutes, until the top is golden brown and you can see the butter bubbling around the edges.
9. Remove from oven and immediately sprinkle with the remaining parmesan and fresh parsley.
10. Let it cool in the pan for exactly 5 minutes before carefully turning it out onto a plate.
The bread pulls apart in the most satisfying way, with each piece coated in that savory garlic-parmesan goodness. Serve it alongside pasta for dipping, or honestly, just eat it straight from the plate while it’s still warm and gooey.
Cheesy Jalapeño Cornbread
Finally, you’ve found the perfect cornbread recipe that actually delivers on flavor and texture. Forget the dry, crumbly versions of the past—this cheesy jalapeño cornbread is moist, slightly spicy, and packed with cheesy goodness. It’s the ultimate side dish for chili, BBQ, or just enjoying on its own.
Ingredients
– 1 cup of yellow cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 1 cup of buttermilk
– 1/3 cup of vegetable oil
– 1 large egg
– 1 cup of shredded sharp cheddar cheese
– 2-3 fresh jalapeños, finely chopped (remove seeds if you want less heat)
– A couple tablespoons of honey for that subtle sweetness
Instructions
1. Preheat your oven to 400°F and grease an 8-inch square baking pan thoroughly.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In a separate medium bowl, whisk the buttermilk, vegetable oil, egg, and honey until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently—just until combined, don’t overmix.
5. Fold in the shredded cheddar cheese and chopped jalapeños until evenly distributed throughout the batter.
6. Tip: Let the batter rest for 5 minutes—this allows the cornmeal to hydrate for a better texture.
7. Pour the batter into your prepared pan and spread it evenly into all corners.
8. Bake at 400°F for 20-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Tip: Rotate the pan halfway through baking for even browning.
10. Remove from oven and let cool in the pan for 10 minutes before slicing.
11. Tip: For extra cheesy goodness, sprinkle a little more shredded cheese on top during the last 5 minutes of baking.
12. Use a sharp knife to cut into squares while still slightly warm.
Keep this cornbread warm and watch it disappear fast—the crispy edges give way to a tender, moist crumb with pockets of melted cheese and just the right kick from the jalapeños. It’s fantastic served alongside a big bowl of chili or toasted with butter for breakfast the next day.
Rosemary Olive Oil Focaccia
Unexpectedly easy and incredibly delicious, this rosemary olive oil focaccia is the perfect bread to impress your friends without stressing in the kitchen. You’ll love how the crispy edges give way to a soft, airy interior that’s just begging to be dipped in more olive oil. Seriously, once you try this, store-bought focaccia just won’t cut it anymore.
Ingredients
– 4 cups of all-purpose flour
– 1 packet of active dry yeast (about 2 1/4 teaspoons)
– 1 1/2 cups of warm water (around 110°F)
– 1/4 cup of extra virgin olive oil, plus a generous glug more for the pan and drizzling
– 2 teaspoons of kosher salt
– A couple of fresh rosemary sprigs, leaves stripped and roughly chopped
– A good pinch of flaky sea salt for sprinkling on top
Instructions
1. In a large bowl, combine the warm water, yeast, and a pinch of sugar, then let it sit for 5 minutes until it becomes foamy.
2. Tip: If your yeast doesn’t foam, it might be old—start over with a fresh packet to ensure your bread rises properly.
3. Stir in the 1/4 cup of olive oil and kosher salt until everything is well mixed.
4. Gradually add the flour, one cup at a time, stirring with a wooden spoon until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until it has doubled in size.
7. While the dough rises, pour a generous glug of olive oil into a 9×13-inch baking pan, spreading it evenly to coat the bottom and sides.
8. Punch down the risen dough to release any air bubbles, then transfer it to the oiled pan.
9. Gently stretch and press the dough to fit the pan, using your fingertips to create deep dimples all over the surface.
10. Cover the pan with the damp towel again and let the dough rise for another 30 minutes until it looks puffy.
11. Preheat your oven to 425°F while the dough completes its second rise.
12. Drizzle the top of the dough with another tablespoon of olive oil, then sprinkle evenly with the chopped rosemary and flaky sea salt.
13. Tip: For extra flavor, gently press the rosemary into the dimples so it doesn’t burn during baking.
14. Bake for 20-25 minutes until the focaccia is golden brown on top and sounds hollow when tapped.
15. Tip: Rotate the pan halfway through baking to ensure even browning, especially if your oven has hot spots.
16. Remove the focaccia from the oven and let it cool in the pan for 5 minutes before transferring to a wire rack.
That golden, crispy crust gives way to a soft, chewy interior that’s infused with the earthy aroma of rosemary. Tear off warm pieces to serve alongside soups or salads, or slice it horizontally for the most incredible sandwich bread you’ve ever tasted.
Savory Sun-Dried Tomato and Basil Bread
Finally, you’ve found that perfect savory bread recipe you’ve been craving! This sun-dried tomato and basil loaf fills your kitchen with the most incredible aroma while baking, and it’s surprisingly simple to pull together even if you’re not an experienced baker.
Ingredients
– 3 cups of all-purpose flour
– 1 packet (about 2 1/4 teaspoons) of active dry yeast
– 1 tablespoon of sugar
– 1 cup of warm water (around 110°F)
– 1/4 cup of olive oil
– 1 teaspoon of salt
– A generous handful of chopped sun-dried tomatoes
– A big bunch of fresh basil leaves, chopped
– A splash of milk for brushing
Instructions
1. Combine the warm water, sugar, and yeast in a large bowl and let it sit for 5-7 minutes until it becomes foamy.
2. Mix in the olive oil and salt until everything is well combined.
3. Gradually add the flour, about 1 cup at a time, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours until doubled in size.
6. Punch down the risen dough and gently knead in the sun-dried tomatoes and chopped basil 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 with the towel again and let it rise for another 45-60 minutes until the dough reaches about 1 inch above the pan rim.
9. Preheat your oven to 375°F while the dough finishes its second rise.
10. Lightly brush the top of the loaf with milk to help it brown beautifully.
11. Bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
12. Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing.
What makes this bread truly special is how the chewy sun-dried tomatoes create little bursts of flavor against the soft, herb-flecked crumb. The crust develops this wonderful crispness that gives way to a tender interior perfect for dipping in olive oil or using for your favorite sandwiches. Try toasting thick slices and topping them with fresh mozzarella and a drizzle of balsamic for an instant appetizer that’ll disappear in minutes.
Bacon Cheddar Beer Bread
Craving something savory and satisfying that practically bakes itself? This bacon cheddar beer bread is your new best friend—it comes together in minutes with no yeast or kneading required, and fills your kitchen with the most incredible aroma while it bakes. You’re going to love how the beer creates little pockets of flavor and gives it a wonderfully tender crumb.
Ingredients
– 3 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 1/4 cup of granulated sugar
– 12 ounces of your favorite beer (a lager works great!)
– 1 cup of shredded sharp cheddar cheese
– 6 slices of cooked bacon, chopped into small pieces
– 4 tablespoons of melted butter
Instructions
1. Preheat your oven to 375°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
3. Pour in the entire bottle of beer and stir gently until just combined—don’t overmix! (Tip: A few lumps are totally fine and will keep your bread tender.)
4. Fold in the shredded cheddar cheese and chopped bacon until evenly distributed throughout the batter.
5. Transfer the batter to your prepared loaf pan and spread it evenly with a spatula.
6. Pour the melted butter evenly over the top of the batter.
7. Bake for 45-55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. (Tip: If the top browns too quickly, loosely tent it with aluminum foil for the remaining bake time.)
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack. (Tip: This resting time helps the structure set so it slices beautifully.)
Keep this bread wrapped at room temperature for up to 3 days—though it rarely lasts that long! The combination of crispy bacon, melty cheddar, and that subtle beer flavor makes it irresistible straight from the oven, or try toasting thick slices and slathering with herb butter for an extra special treat.
Herbed Whole Wheat Dinner Rolls
Dinner rolls don’t have to be complicated to be delicious. You’ll love how these herbed whole wheat beauties fill your kitchen with that amazing fresh-baked aroma while keeping things simple enough for any weeknight. They’re the perfect cozy addition to your table.
Ingredients
– 2 cups whole wheat flour
– 1 cup all-purpose flour
– 1 packet (about 2¼ tsp) active dry yeast
– 1 tbsp honey
– 1 cup warm water (around 110°F)
– ¼ cup olive oil
– 1 tsp salt
– 2 tbsp fresh chopped rosemary
– 1 tbsp fresh chopped thyme
– A splash of milk for brushing
Instructions
1. Combine the warm water, honey, and yeast in a large bowl and let it sit for 5 minutes until foamy.
2. Stir in the olive oil, salt, rosemary, and thyme until well combined.
3. Gradually mix in the whole wheat and all-purpose flours until a shaggy dough forms.
4. Tip: If the dough feels too sticky, add another tablespoon of flour—it should be soft but not stick to your hands.
5. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
7. Punch down the dough and divide it into 12 equal pieces.
8. Roll each piece into a smooth ball and arrange them in a greased 9×13-inch baking dish.
9. Tip: Space the rolls about ½ inch apart—they’ll expand and bake up with soft sides.
10. Cover the rolls with the towel again and let rise for 30 minutes until puffy.
11. Preheat your oven to 375°F while the rolls do their final rise.
12. Brush the tops of the rolls lightly with milk using a pastry brush.
13. Tip: For extra golden tops, you can sprinkle a pinch of sea salt over the milk-brushed rolls.
14. Bake for 18–20 minutes until golden brown and sound hollow when tapped.
15. Transfer the rolls to a wire rack to cool for at least 10 minutes.
Very tender with a slight chew, these rolls have that wonderful earthy flavor from the whole wheat and herbs. They’re fantastic torn apart warm with a pat of butter, or try them sliced for mini sandwich sliders with roasted turkey and cranberry sauce.
Caramelized Onion and Gruyère Loaf
Baking something truly special doesn’t have to be complicated. This caramelized onion and Gruyère loaf is the perfect cozy project for a lazy afternoon, filling your kitchen with the most incredible savory aroma. You’re going to love how the sweet onions and nutty cheese come together in every slice.
Ingredients
– 2 large yellow onions, thinly sliced
– 2 tablespoons olive oil
– A pinch of sugar
– 3 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 cup shredded Gruyère cheese
– 1 cup whole milk
– 2 large eggs
– ¼ cup melted butter
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium-low heat.
2. Add 2 thinly sliced yellow onions and cook for 25-30 minutes, stirring occasionally, until they turn deep golden brown.
3. Stir in a pinch of sugar during the last 5 minutes of cooking to enhance caramelization.
4. Preheat your oven to 375°F and grease a 9×5 inch loaf pan.
5. In a large bowl, whisk together 3 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt.
6. Stir in 1 cup shredded Gruyère cheese until evenly distributed.
7. In a separate bowl, whisk 1 cup whole milk, 2 eggs, and ¼ cup melted butter until combined.
8. Pour the wet ingredients into the dry ingredients and mix until just combined.
9. Gently fold in the caramelized onions, being careful not to overmix.
10. Transfer the batter to your prepared loaf pan and smooth the top.
11. Bake at 375°F for 45-50 minutes, until golden brown and a toothpick inserted in the center comes out clean.
12. Let the loaf cool in the pan for 15 minutes before transferring to a wire rack.
Cooled slightly, this loaf has the most wonderful contrast between the tender, cheesy crumb and those sweet, jammy onion pockets. Consider toasting thick slices and serving them alongside a hearty soup, or simply enjoy a warm piece with your morning coffee for the ultimate savory breakfast treat.
Spinach and Feta Swirl Bread
Craving something warm, cheesy, and impressive without the fuss? This spinach and feta swirl bread is your new go-to. You get soft, fluffy bread wrapped around a savory filling that’s perfect for tearing and sharing.
Ingredients
- 3 cups of all-purpose flour
- 1 cup of warm water (around 110°F)
- 2 tablespoons of olive oil
- 1 packet of active dry yeast
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 2 cups of fresh spinach, chopped
- 1 cup of crumbled feta cheese
- 1 clove of garlic, minced
- A splash of lemon juice
- A pinch of black pepper
Instructions
- Combine the warm water, yeast, and sugar in a large bowl, then let it sit for 5 minutes until it becomes foamy.
- Mix in the olive oil, salt, and flour until a shaggy dough forms. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable.
- Knead the dough on a floured surface for 5–7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 hour or until it doubles in size.
- Sauté the spinach and minced garlic in a pan over medium heat for 3–4 minutes until the spinach wilts, then stir in the lemon juice and black pepper.
- Roll out the risen dough on a floured surface into a 12×15-inch rectangle.
- Spread the spinach mixture evenly over the dough, leaving a 1-inch border around the edges.
- Sprinkle the crumbled feta cheese over the spinach layer.
- Roll the dough tightly from the long side, pinching the seam to seal it.
- Cut the roll into 8 equal slices using a sharp serrated knife. Tip: For clean cuts, wipe the knife between slices.
- Arrange the slices in a greased 9-inch round pan, cover, and let them rise for 30 minutes until puffy.
- Preheat your oven to 375°F.
- Bake the swirl bread for 25–30 minutes until the top is golden brown and the internal temperature reaches 190°F. Tip: If the top browns too quickly, loosely tent it with foil.
Buttery, flaky layers give way to a tangy feta and earthy spinach filling that’s simply irresistible. Serve it warm with a drizzle of olive oil or alongside soup for a cozy meal that’ll have everyone reaching for seconds.
Everything Bagel Knots
Haven’t you wished you could get that everything bagel flavor in a quick, pull-apart snack? These everything bagel knots are your answer—soft, savory, and perfect for dipping. You’ll love how easy they are to whip up for game day or a cozy night in.
Ingredients
– 1 package of refrigerated pizza dough
– 1 egg, lightly beaten
– 2 tablespoons of everything bagel seasoning
– A couple of tablespoons of melted butter
– A splash of water for sealing
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Roll out the pizza dough on a lightly floured surface into a 12×8-inch rectangle.
3. Cut the dough into 12 equal strips, each about 1 inch wide.
4. Tie each strip into a simple knot, tucking the ends underneath to secure them.
5. Place the knots on the prepared baking sheet, spacing them about 1 inch apart.
6. Brush each knot lightly with the beaten egg using a pastry brush—this helps them brown evenly.
7. Sprinkle the everything bagel seasoning generously over the tops of the knots.
8. Bake for 15–18 minutes, or until the knots are golden brown and sound hollow when tapped on the bottom.
9. Remove the knots from the oven and immediately brush them with the melted butter for extra flavor and shine.
10. Let the knots cool on the baking sheet for 5 minutes before serving.
These knots come out fluffy with a crisp, seasoned crust that’s packed with garlic, onion, and sesame notes. Serve them warm with a side of creamy dill dip or split and fill with scrambled eggs for a breakfast twist.
Roasted Garlic and Herb Sourdough
Oh my goodness, have you ever smelled something so incredible that your stomach immediately starts rumbling? That’s exactly what happens when you roast garlic and herbs with fresh sourdough. Once you try this crispy, fragrant bread, you’ll want to make it every weekend—it’s that addictive.
Ingredients
– 1 large sourdough loaf
– 3 whole garlic heads
– A big handful of fresh rosemary
– A couple of sprigs of fresh thyme
– ½ cup of good olive oil
– A generous pinch of sea salt
– A few cracks of black pepper
Instructions
1. Preheat your oven to 400°F.
2. Slice your sourdough loaf into 1-inch thick slices, but don’t cut all the way through—keep the bottom crust intact so it fans open like an accordion.
3. Cut the tops off all three garlic heads to expose the cloves inside.
4. Place the garlic heads on a small piece of foil, drizzle them with 2 tablespoons of olive oil, and wrap them tightly into a packet.
5. Tuck the foil packet directly onto the oven rack and roast for 30 minutes until the garlic is soft and golden.
6. While the garlic roasts, strip the rosemary and thyme leaves from their stems and chop them finely.
7. Mix the chopped herbs with the remaining olive oil, sea salt, and black pepper in a small bowl.
8. Once the garlic is roasted, carefully squeeze the soft cloves out of their skins into the herb-oil mixture and mash everything together with a fork.
9. Use a pastry brush or spoon to generously spread the roasted garlic and herb mixture between every slice of your fanned sourdough loaf, making sure to get it into all the crevices.
10. Wrap the entire loaf loosely in foil, place it on a baking sheet, and bake for 15 minutes.
11. Unwrap the foil and continue baking for another 10 minutes until the top is golden and crispy.
12. Let the bread rest for 5 minutes before pulling apart the slices to serve.
Every bite gives you that incredible crackle from the crispy crust followed by the soft, garlicky interior. The roasted garlic mellows into this sweet, nutty flavor that pairs perfectly with the earthy herbs. Try tearing off warm pieces and dipping them into a bowl of rich tomato soup or serving alongside a hearty pasta dish—it soaks up sauces beautifully.
Cheesy Pull-Apart Garlic Bread
Perfect for game day or just because, this cheesy pull-apart garlic bread is the ultimate crowd-pleaser. You get warm, buttery garlic flavor in every soft, cheesy bite—it’s impossible to resist tearing off a piece (or three). Trust me, your friends will be asking for the recipe.
Ingredients
– 1 loaf of crusty Italian or French bread
– ½ cup (1 stick) of unsalted butter, melted
– 4 cloves of garlic, minced
– a big handful of fresh parsley, chopped
– 2 cups of shredded mozzarella cheese
– ½ cup of grated Parmesan cheese
– a pinch of salt
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the loaf of bread on a cutting board and use a serrated knife to make diagonal cuts about 1 inch apart, slicing almost through to the bottom but keeping the base intact.
3. Rotate the loaf 90 degrees and make another set of diagonal cuts to create a diamond or crosshatch pattern.
4. In a small bowl, stir together the melted butter, minced garlic, chopped parsley, and a pinch of salt until well combined.
5. Gently pry open the cuts in the bread and brush or spoon the garlic butter mixture evenly into all the crevices.
6. Stuff the shredded mozzarella and grated Parmesan into the cuts, working the cheese deep into the bread.
7. Wrap the entire loaf loosely in foil, place it on the prepared baking sheet, and bake for 15 minutes.
8. Unwrap the foil and continue baking for another 10–12 minutes, or until the cheese is fully melted and bubbly and the top is golden brown.
9. Let the bread rest for 5 minutes before serving to allow the cheese to set slightly.
Zesty, garlicky, and irresistibly cheesy, this bread pulls apart with a satisfying softness inside and a lightly crisp top. Serve it alongside a hearty pasta dish or simply tear into it straight from the oven—it’s messy, gooey, and absolutely worth every napkin.
Zucchini and Parmesan Quick Bread
You know those days when you have zucchini piling up in the fridge and need something quick and delicious? Yeah, this zucchini and parmesan quick bread is your new best friend. It comes together in no time and fills your kitchen with the most amazing savory aroma.
Ingredients
– A couple of cups of all-purpose flour
– A tablespoon of baking powder
– A teaspoon of salt
– A good pinch of black pepper
– A couple of eggs
– About a cup of milk
– A third of a cup of olive oil
– A cup of grated zucchini (squeeze out the extra moisture!)
– A generous half cup of grated parmesan cheese
Instructions
1. Preheat your oven to 375°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
3. In a separate bowl, beat the eggs until they’re light and frothy.
4. Pour in the milk and olive oil, then whisk everything together until smooth.
5. Gently fold the wet ingredients into the dry ingredients using a spatula—don’t overmix, a few lumps are totally fine.
6. Squeeze the grated zucchini in a clean kitchen towel to remove as much liquid as possible (this keeps your bread from getting soggy).
7. Fold the squeezed zucchini and grated parmesan into the batter until just combined.
8. Pour the batter into your prepared loaf pan and spread it evenly.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
Really, the texture is wonderfully moist with little bursts of zucchini, while the parmesan adds this salty, savory depth that makes it hard to stop at just one slice. Try toasting a piece and slathering it with herb butter for breakfast, or serve it alongside a big bowl of soup for the coziest dinner ever.
Black Pepper and Asiago Breadsticks
Gosh, you know those days when you just want something warm, cheesy, and a little bit fancy without any fuss? These black pepper and Asiago breadsticks are exactly that—crispy on the outside, soft inside, and packed with flavor that makes them impossible to stop eating.
Ingredients
– 1 cup of warm water (around 110°F)
– A packet of active dry yeast
– A teaspoon of sugar
– 2 ½ cups of all-purpose flour, plus a little extra for dusting
– A tablespoon of olive oil
– A teaspoon of salt
– A generous teaspoon of freshly cracked black pepper
– A cup of grated Asiago cheese, divided
– An egg for brushing
– A sprinkle of coarse sea salt for topping
Instructions
1. Pour the warm water into a large mixing bowl.
2. Sprinkle the yeast and sugar over the water, then let it sit for 5 minutes until it becomes foamy.
3. Stir in the flour, olive oil, salt, black pepper, and half of the Asiago cheese until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until it becomes smooth and elastic. (Tip: If the dough sticks to your hands, add a little more flour, one tablespoon at a time.)
5. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until it has doubled in size.
6. Preheat your oven to 400°F and line a baking sheet with parchment paper.
7. Punch down the dough to release any air bubbles.
8. Roll the dough out into a rectangle about ½-inch thick on a floured surface.
9. Cut the dough into 12 even strips using a sharp knife or a pizza cutter.
10. Twist each strip a few times and place them on the prepared baking sheet, leaving about 1 inch of space between each one.
11. Brush each breadstick lightly with the beaten egg. (Tip: Brushing with egg gives them a beautiful golden-brown color and helps the toppings stick.)
12. Sprinkle the remaining Asiago cheese and a pinch of coarse sea salt over the top of each breadstick.
13. Bake for 15–18 minutes until the breadsticks are golden brown and sound hollow when tapped on the bottom. (Tip: For extra crispiness, rotate the baking sheet halfway through baking.)
14. Let the breadsticks cool on a wire rack for 5 minutes before serving. Seriously, these breadsticks are irresistibly crispy on the outside with a tender, cheesy interior. The sharp Asiago and bold black pepper make them perfect for dipping in marinara or just enjoying on their own while they’re still warm.
Savory Pumpkin Sage Bread
Venturing beyond pumpkin pie this season? You’re going to love this cozy, savory pumpkin sage bread—it’s like autumn in loaf form, perfect with soup or just slathered in butter.
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 1 cup of pumpkin puree
– 2 large eggs
– ½ cup of milk
– ¼ cup of olive oil
– a handful of fresh sage leaves, chopped
– a sprinkle of black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×5-inch loaf pan lightly.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
3. In another bowl, mix the pumpkin puree, eggs, milk, and olive oil until smooth. Tip: If your pumpkin puree is watery, blot it with a paper towel to avoid a soggy loaf.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix!
5. Fold in the chopped sage leaves evenly throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it loosely with foil halfway through.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Tip: Slicing it warm is tempting, but waiting ensures it holds its shape better.
Out of the oven, this bread is wonderfully moist with a tender crumb and earthy sage fragrance. Serve it toasted with a drizzle of honey for a sweet-savory twist, or cube it for a rustic stuffing base—it’s a fall staple you’ll make again and again.
Tomato Basil Braided Bread
You know that feeling when you walk into an Italian restaurant and get hit with that incredible fresh-baked bread aroma? Yeah, this Tomato Basil Braided Bread brings that magic right to your kitchen. It’s surprisingly easy to make and looks absolutely stunning on the table.
Ingredients
– 3 ½ cups of all-purpose flour
– 1 packet of active dry yeast
– 1 cup of warm water (around 110°F)
– 2 tablespoons of olive oil
– 1 teaspoon of sugar
– 1 teaspoon of salt
– ½ cup of sun-dried tomatoes, chopped
– A handful of fresh basil leaves, chopped
– 1 egg for that golden egg wash
Instructions
1. Combine the warm water, yeast, and sugar in a large bowl and let it sit for 5 minutes until it becomes foamy.
2. Mix in the olive oil and salt, then gradually add the flour until a soft dough forms.
3. Knead the dough on a floured surface for 8 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1 hour until it doubles in size.
5. Punch down the dough and roll it out into a large rectangle about ½-inch thick.
6. Evenly scatter the chopped sun-dried tomatoes and fresh basil over the entire surface of the dough.
7. Roll the dough tightly from the long side into a log, then pinch the seam to seal.
8. Use a sharp knife to cut the log in half lengthwise, exposing the colorful layers inside.
9. Twist the two halves together, keeping the cut sides facing up to show off the filling.
10. Transfer the braided loaf to a parchment-lined baking sheet and let it rise for another 30 minutes.
11. Preheat your oven to 375°F while the bread does its final rise.
12. Whisk the egg with a tablespoon of water and gently brush it over the entire surface of the loaf.
13. Bake for 25-30 minutes until the crust is deep golden brown and sounds hollow when tapped.
14. Let the bread cool on a wire rack for at least 15 minutes before slicing.
Heavenly when warm, this bread has a soft, pillowy interior with bursts of sweet tomatoes and fragrant basil in every bite. Try tearing off chunks to dip in olive oil or serving thick slices alongside your favorite pasta dish—it’s so good you might just skip the main course.
Smoked Gouda and Chive Biscuits
Oh my goodness, these smoked Gouda and chive biscuits are about to become your new favorite comfort food. They’re flaky, cheesy, and perfect for everything from breakfast sandwiches to soup dunking. You’re going to love how simple they are to throw together.
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– ½ cup of cold butter, cut into small cubes
– 1 cup of shredded smoked Gouda cheese
– ¼ cup of chopped fresh chives
– ¾ cup of cold buttermilk
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
4. Stir in the shredded smoked Gouda and chopped chives until evenly distributed throughout the flour mixture.
5. Pour in the cold buttermilk and mix gently with a fork until just combined and a shaggy dough forms.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Fold the dough in half, then pat it back down to 1-inch thickness—this creates flaky layers.
8. Use a 2½-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting.
9. Place the cut biscuits on your prepared baking sheet about 1 inch apart.
10. Gather the dough scraps, gently pat them together, and cut out remaining biscuits.
11. Bake for 12-15 minutes until the biscuits are golden brown on top and sound hollow when tapped on the bottom.
12. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.
Crazy good, right? These biscuits have the most incredible flaky texture with pockets of melted smoked Gouda throughout. The chives add just the right fresh oniony kick that pairs perfectly with the rich cheese. Try splitting one warm and slathering it with honey butter for the ultimate sweet-savory treat.
Sweet Potato and Thyme Rolls
Nothing beats the smell of freshly baked rolls filling your kitchen, especially when they’re these sweet potato and thyme beauties. You get that perfect balance of earthy sweetness and herby freshness in every soft, pillowy bite. They’re surprisingly simple to make and will have everyone asking for seconds.
Ingredients
– 1 cup of mashed sweet potato (about 1 medium potato, baked and peeled)
– 3 ½ cups of all-purpose flour, plus extra for dusting
– 1 packet (2 ¼ tsp) of active dry yeast
– ¼ cup of warm water (around 110°F)
– ¼ cup of honey
– ¼ cup of melted butter
– 1 tsp of salt
– A couple of tbsp of fresh thyme leaves
– 1 large egg for that golden egg wash
Instructions
1. Combine the warm water, honey, and yeast in a large bowl and let it sit for 5–10 minutes until it’s foamy and bubbly.
2. Stir in the mashed sweet potato, melted butter, salt, and fresh thyme until everything is well mixed.
3. Gradually add the flour, about 1 cup at a time, stirring with a wooden spoon until a shaggy dough forms.
4. Tip the dough onto a lightly floured surface and knead for 8–10 minutes until it’s smooth and elastic. (Tip: If the dough sticks to your hands, add a sprinkle more flour, but don’t overdo it—you want it slightly tacky.)
5. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1–1 ½ hours until it has doubled in size.
6. Punch down the dough to release any air bubbles, then divide it into 12 equal pieces and roll each into a smooth ball.
7. Arrange the dough balls in a greased 9×13-inch baking dish, cover again, and let them rise for another 30–45 minutes until puffy.
8. Preheat your oven to 375°F and whisk the egg with a splash of water to make an egg wash.
9. Gently brush the tops of the rolls with the egg wash for a shiny, golden finish. (Tip: Avoid deflating the rolls by brushing lightly.)
10. Bake for 20–25 minutes until the rolls are golden brown and sound hollow when tapped on the bottom. (Tip: Check at 20 minutes—if they brown too quickly, loosely tent with foil.)
11. Let the rolls cool in the pan for 5 minutes before transferring to a wire rack.
Zesty and tender, these rolls have a subtle sweetness that pairs beautifully with savory mains or a swipe of honey butter. Tear one apart while they’re still warm to enjoy that soft, fluffy interior, or toast leftovers the next day for a crispy edge.
Spicy Cheddar and Scallion Scones
Mmm, imagine biting into a warm, flaky scone with just the right kick of heat and pockets of melted cheddar. These spicy cheddar and scallion scones are perfect for when you want something savory with your morning coffee or as a snack any time of day. They come together quickly and fill your kitchen with the most amazing aroma while they bake.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ½ cup cold unsalted butter, cut into small cubes
- 1 cup shredded sharp cheddar cheese
- ¼ cup finely chopped scallions
- ¾ cup cold whole milk
- 1 large egg, for brushing
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and cayenne pepper until well combined.
- Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. Tip: Keep the butter cold for flakier scones.
- Stir in the shredded cheddar cheese and chopped scallions until evenly distributed.
- Pour in the cold milk and mix gently with a fork until a shaggy dough forms—don’t overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Use a sharp knife or bench scraper to cut the circle into 8 wedges.
- Place the wedges on the prepared baking sheet, leaving about 1 inch between them.
- Beat the egg in a small bowl and brush it lightly over the top of each scone. Tip: Brushing with egg gives them a golden, shiny crust.
- Bake for 18–20 minutes, or until the scones are golden brown and firm to the touch. Tip: Check at 18 minutes—a toothpick inserted should come out clean.
- Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Flaky and tender with a subtle heat from the cayenne, these scones are packed with savory cheddar and fresh scallion flavor. They’re amazing split and slathered with butter while still warm, or try them alongside a bowl of tomato soup for a cozy meal. If you have any leftovers (unlikely!), they reheat beautifully in the toaster oven.
Summary
Delicious breads can transform any meal into something special! From simple weeknight dinners to festive gatherings, these 18 savory recipes offer endless inspiration for home cooks. We hope you find some new favorites to bake and enjoy. Don’t forget to share which recipes you loved most in the comments below and pin this article to your Pinterest boards for easy reference!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
