There’s something magical about European bread—the crackle of a fresh baguette, the soft crumb of Italian ciabatta, the hearty aroma of German rye. Whether you’re a seasoned baker or just starting out, these authentic recipes bring the charm of European bakeries right to your kitchen. Get ready to roll up your sleeves and discover 20 delicious breads that will transform your baking game!
French Baguette
Just perfected your French baguette game with this straightforward recipe. Juggling work and life means you need reliable methods that deliver crusty, airy results every time. Jump right in—no fancy equipment required.
Ingredients
– 3 ½ cups bread flour (plus extra for dusting)
– 1 ½ cups warm water (110°F)
– 2 ¼ tsp active dry yeast
– 1 ½ tsp fine sea salt
– 1 tbsp olive oil (or any neutral oil)
– Cornmeal for dusting (optional, prevents sticking)
Instructions
1. Combine warm water and yeast in a large bowl, letting it sit for 5 minutes until foamy.
2. Stir in flour and salt until a shaggy dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with a damp cloth, and rise for 1 hour in a warm spot until doubled.
5. Punch down dough and divide into two equal portions.
6. Roll each portion into a 16-inch log, tapering the ends slightly.
7. Place logs on a cornmeal-dusted baking sheet, cover, and rise for 30 minutes.
8. Score each loaf diagonally 3–4 times with a sharp knife, cutting ¼ inch deep.
9. Preheat oven to 475°F with a baking stone or inverted sheet pan inside.
10. Slide loaves onto the hot surface and bake for 20–25 minutes until golden brown with an internal temperature of 210°F.
11. Transfer to a wire rack and cool completely before slicing.
So crisp and crackly on the outside, yet tender and chewy inside—this baguette sings with simple, yeasty flavor. Slice it thick for garlic bread or thin for crostini, or just tear into it warm with salted butter. Seriously, it’s the kind of bread that makes any meal feel like a Parisian bistro special.
German Pretzels
Warm, chewy German pretzels bring authentic Bavarian flavor to your kitchen with minimal fuss. These twisted delights feature a distinctive dark crust and soft interior that pairs perfectly with mustard or cheese dip. Making them at home requires just a few basic ingredients and some patience with the shaping process.
Ingredients
– 4 cups all-purpose flour, plus extra for dusting
– 1 ½ cups warm water (110°F)
– 2 tbsp active dry yeast
– 1 tbsp granulated sugar
– 2 tsp kosher salt
– ¼ cup baking soda
– 1 egg, beaten for egg wash
– Coarse salt for sprinkling
Instructions
1. Combine warm water, yeast, and sugar in a large mixing bowl.
2. Let the mixture sit for 5 minutes until foamy.
3. Add flour and kosher salt to the yeast mixture.
4. Mix with a dough hook on medium speed for 8 minutes until smooth and elastic.
5. Transfer dough to a lightly oiled bowl and cover with plastic wrap.
6. Let dough rise in a warm place for 1 hour until doubled in size.
7. Punch down the dough and divide into 8 equal portions.
8. Roll each portion into a 20-inch rope on a floured surface.
9. Twist each rope into a classic pretzel shape, crossing ends twice before pressing into the bottom curve.
10. Arrange shaped pretzels on parchment-lined baking sheets.
11. Bring 8 cups of water and baking soda to a boil in a large pot.
12. Boil each pretzel for 30 seconds, flipping halfway through.
13. Remove pretzels with a slotted spoon and return to baking sheets.
14. Brush each pretzel with beaten egg wash using a pastry brush.
15. Sprinkle generously with coarse salt.
16. Bake at 425°F for 12-15 minutes until deep golden brown.
Biting into these pretzels reveals a chewy interior with that signature dark, slightly bitter crust from the baking soda bath. Serve them warm with spicy mustard or slice horizontally for pretzel sandwiches. The distinctive twisted shape makes them as visually appealing as they are delicious.
Italian Ciabatta
Hitting that perfect balance of crisp crust and airy interior, Italian ciabatta is simpler than you’d think. Homemade versions beat store-bought any day with their fresh-baked aroma and chewy texture. This no-fuss recipe delivers authentic results with minimal effort.
Ingredients
– 3 cups bread flour (plus extra for dusting)
– 1 ¼ cups warm water (110°F, test with thermometer)
– 2 tsp active dry yeast
– 1 ½ tsp fine sea salt
– 1 tbsp olive oil (plus extra for bowl)
Instructions
1. Combine 3 cups bread flour, 2 tsp yeast, and 1 ½ tsp salt in a large mixing bowl.
2. Pour in 1 ¼ cups warm water (110°F) and 1 tbsp olive oil.
3. Mix with a wooden spoon until a shaggy dough forms, about 1 minute.
4. Cover bowl with plastic wrap and let rest at room temperature for 18 hours until bubbly and doubled.
5. Lightly flour a work surface and turn dough out.
6. Gently fold dough over itself 4-5 times without kneading to maintain air pockets.
7. Shape into a 10-inch oblong loaf on a parchment-lined baking sheet.
8. Dust top lightly with flour and cover with a kitchen towel.
9. Let rise at room temperature for 2 hours until puffy.
10. Preheat oven to 450°F with a baking stone or inverted baking sheet inside.
11. Slash top of loaf 3 times diagonally with a sharp knife, ¼-inch deep.
12. Slide parchment with dough onto preheated baking surface.
13. Bake at 450°F for 25-30 minutes until deeply golden and hollow-sounding when tapped.
14. Transfer to a wire rack and cool completely before slicing, about 2 hours.
Open crumb structure and crisp crust make this ciabatta ideal for sandwiches. Tear it for dipping in olive oil or toast slices for bruschetta. The slight tang from slow fermentation pairs beautifully with cheeses and cured meats.
Swedish Limpa Rye Bread
Dark, aromatic, and subtly sweet, Swedish limpa rye bread brings Scandinavian comfort to your kitchen. Distinct caraway and orange notes make this loaf unforgettable. Dense yet tender crumb holds up beautifully to hearty toppings.
Ingredients
- 2 cups rye flour
- 1 ½ cups bread flour (or all-purpose if unavailable)
- 1 ¼ cups warm water (110°F)
- 2 tbsp molasses
- 2 tbsp brown sugar
- 2 tbsp softened butter (or vegetable oil)
- 1 tbsp caraway seeds
- 1 tsp orange zest
- 2 ¼ tsp active dry yeast
- 1 ½ tsp salt
Instructions
- Combine warm water, yeast, and 1 tsp brown sugar in a large bowl.
- Let mixture sit for 8 minutes until foamy and activated.
- Stir in molasses, remaining brown sugar, butter, caraway seeds, and orange zest.
- Gradually mix in rye flour until a thick batter forms.
- Add bread flour and salt, stirring until shaggy dough forms.
- Knead on floured surface for 8-10 minutes until smooth and elastic.
- Place dough in oiled bowl, turning to coat all surfaces.
- Cover with damp towel and rise in warm place for 1 hour until doubled.
- Punch down dough and shape into round loaf on parchment-lined baking sheet.
- Score top with sharp knife in crisscross pattern about ¼-inch deep.
- Cover and proof for 45 minutes until puffy.
- Preheat oven to 375°F during last 15 minutes of proofing.
- Bake for 35-40 minutes until deep brown and hollow-sounding when tapped.
- Cool completely on wire rack before slicing.
Moist, dense crumb with chewy crust delivers complex spice and citrus notes. Toasted slices pair perfectly with sharp cheeses or smoked fish. This bread makes exceptional open-faced sandwiches when topped with pickled herring and red onion.
Portuguese Broa de Milho
Packed with rustic charm, Portuguese Broa de Milho delivers a satisfying cornbread experience with European flair. This dense, slightly sweet bread features a crackly crust and moist crumb that pairs perfectly with soups or stews. Perfect for those seeking authentic peasant bread with minimal fuss.
Ingredients
– 2 cups fine yellow cornmeal, plus extra for dusting
– 1 cup all-purpose flour
– 1 ½ tsp active dry yeast
– 1 ¼ cups warm water (110°F), adjust if dough feels dry
– 1 tsp salt
– 2 tbsp olive oil, or any neutral oil
Instructions
1. Combine warm water and yeast in a large bowl, letting it activate for 5 minutes until foamy.
2. Whisk cornmeal, flour, and salt in a separate bowl until fully incorporated.
3. Pour yeast mixture and olive oil into dry ingredients, stirring until a shaggy dough forms.
4. Knead dough on a floured surface for 8 minutes until smooth and elastic.
5. Tip: The dough should be slightly sticky but manageable—add a tablespoon of flour if too wet.
6. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled.
7. Punch down dough and shape into a round loaf on a cornmeal-dusted baking sheet.
8. Score the top with a sharp knife in a cross pattern, about ¼ inch deep.
9. Cover loaf and let it proof for 30 minutes until slightly puffed.
10. Preheat oven to 375°F during the last 10 minutes of proofing.
11. Tip: Place a pan of water on the oven’s bottom rack to create steam for a crispier crust.
12. Bake for 35–40 minutes until golden brown and the bottom sounds hollow when tapped.
13. Cool completely on a wire rack before slicing to prevent a gummy texture.
14. Tip: For extra flavor, brush the warm loaf with melted butter or olive oil right after baking.
Amazingly textured with a crunchy exterior and tender, corn-forward interior, this bread shines when torn apart and dipped into hearty bean soups. Its subtle sweetness balances spicy dishes beautifully, making it ideal for mopping up sauces or serving alongside grilled sausages.
Dutch Tiger Bread
Wondering about that uniquely crunchy, sweet-topped bread you’ve seen at bakeries? Dutch Tiger Bread features a distinctive cracked crust with a soft interior. This recipe delivers that signature texture with straightforward steps.
Ingredients
– 3 cups bread flour
– 1 cup warm water (110°F)
– 2 tbsp active dry yeast
– 1 tbsp granulated sugar
– 1 tsp salt
– 2 tbsp vegetable oil (or any neutral oil)
– 1/4 cup rice flour
– 2 tbsp water
– 1 tbsp sesame oil
Instructions
1. Combine 1 cup warm water (110°F), 2 tbsp yeast, and 1 tbsp sugar in a large bowl.
2. Let the mixture sit for 5 minutes until foamy.
3. Add 3 cups bread flour, 1 tsp salt, and 2 tbsp vegetable oil to the yeast mixture.
4. Mix until a shaggy dough forms.
5. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour until doubled in size.
7. Punch down the risen dough to release air bubbles.
8. Shape the dough into a loaf and place it on a parchment-lined baking sheet.
9. Combine 1/4 cup rice flour, 2 tbsp water, and 1 tbsp sesame oil in a small bowl to make the paste.
10. Spread the paste evenly over the entire surface of the loaf using a pastry brush.
11. Let the loaf rise for 30 minutes until the paste begins to crack slightly.
12. Preheat your oven to 375°F while the loaf rises.
13. Bake the bread for 25-30 minutes until golden brown and the internal temperature reaches 190°F.
14. Transfer the bread to a wire rack and let it cool completely before slicing.
Golden and crackly on the outside with a soft, tender crumb inside, this bread offers a subtle nutty flavor from the sesame oil. The contrast between the crisp crust and pillowy interior makes it perfect for sandwiches or simply toasted with butter. For a creative twist, slice it thick and use for French toast with cinnamon and maple syrup.
Austrian Kaisersemmel
Hailing from Austrian bakeries, Kaisersemmel are crusty, beautifully patterned rolls perfect for sandwiches or soup dipping. These traditional yeast rolls feature a distinctive star-shaped top and chewy interior. Making them at home requires patience but delivers authentic European bakery quality.
Ingredients
– 4 cups bread flour (plus extra for dusting)
– 1½ cups warm water (110°F, test on wrist)
– 2¼ tsp active dry yeast (1 standard packet)
– 2 tsp salt
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp sugar (to activate yeast)
– Cornmeal for dusting baking sheet
Instructions
1. Combine warm water (110°F), yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy.
2. Tip: Test water temperature on your wrist—it should feel warm but not hot.
3. Add flour and salt to the yeast mixture.
4. Mix with a wooden spoon until a shaggy dough forms.
5. Knead on a floured surface for 8-10 minutes until smooth and elastic.
6. Place dough in an oiled bowl, turning to coat all sides.
7. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled.
8. Punch down dough and divide into 8 equal pieces.
9. Tip: Use a kitchen scale for perfectly even rolls.
10. Shape each piece into a smooth ball by pulling edges underneath.
11. Place rolls on a cornmeal-dusted baking sheet, spacing 2 inches apart.
12. Cover and let rise for 30 minutes until puffy.
13. Use a Kaiser stamp or sharp knife to create a star pattern on top.
14. Tip: Dust the stamp with flour to prevent sticking.
15. Preheat oven to 425°F with a baking stone or inverted baking sheet inside.
16. Bake rolls for 15-18 minutes until golden brown with hollow sound when tapped.
17. Transfer to a wire rack to cool completely.
Expect a crisp, flaky crust that gives way to a soft, chewy interior with subtle yeast flavor. These rolls hold up beautifully to hearty sandwich fillings without getting soggy. For an authentic Austrian experience, split them horizontally and spread with butter and radishes.
Polish Babka
Zesty and rich, Polish Babka is a traditional Easter bread that brings warmth to any table. This sweet yeast cake features a tender crumb and golden crust, perfect for weekend baking. Its distinctive tall shape makes it a stunning centerpiece.
Ingredients
– 4 cups all-purpose flour, plus extra for dusting
– 1 cup whole milk, warmed to 110°F
– ¾ cup granulated sugar
– ½ cup unsalted butter, softened
– 3 large eggs at room temperature
– 2 tsp active dry yeast
– 1 tsp vanilla extract
– ½ tsp salt
– ½ cup golden raisins, optional for texture
– 1 egg yolk mixed with 1 tbsp water for egg wash
Instructions
1. Combine warmed milk, yeast, and 1 tablespoon sugar in a large bowl. Let stand for 5 minutes until foamy.
2. Whisk in remaining sugar, softened butter, eggs, and vanilla until fully incorporated.
3. Gradually mix in flour and salt until a shaggy dough forms.
4. Knead on a floured surface for 8-10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1.5 hours until doubled.
6. Punch down dough and knead in raisins if using.
7. Transfer dough to a greased 10-inch Bundt pan, cover, and let rise for 45 minutes until puffy.
8. Preheat oven to 350°F during the last 15 minutes of rising.
9. Brush top with egg wash for a glossy finish.
10. Bake for 35-40 minutes until golden brown and internal temperature reaches 190°F.
11. Cool in pan for 15 minutes before transferring to a wire rack.
Crackly crust gives way to a soft, buttery interior with subtle sweetness. Toasted slices with jam highlight the delicate crumb, while day-old babka makes exceptional French toast. The tall, fluted shape slices beautifully for gatherings.
Hungarian Pogácsa
Perfectly flaky and savory, Hungarian pogácsa are bite-sized cheese biscuits that disappear fast. These buttery rounds feature a distinctive layered texture from the folding technique. They’re ideal for parties, snacks, or alongside soups.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup sour cream
– 1 large egg, beaten (reserve 1 tbsp for egg wash)
– 1/2 cup grated sharp cheddar cheese
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tbsp caraway seeds, optional for traditional flavor
Instructions
1. Combine 2 cups flour, baking powder, and salt in a large bowl.
2. Cut in 1/2 cup cold butter using a pastry cutter until mixture resembles coarse crumbs.
3. Mix in 1/2 cup sour cream, beaten egg (minus 1 tbsp), and 1/2 cup grated cheddar until dough forms.
4. Turn dough onto lightly floured surface and knead gently for 1 minute until smooth.
5. Roll dough into a 8×12-inch rectangle, about 1/2-inch thick.
6. Fold dough into thirds like a letter, then rotate 90 degrees.
7. Repeat the rolling and folding process two more times to create layers.
8. Wrap dough in plastic and refrigerate for 30 minutes until firm.
9. Preheat oven to 400°F and line a baking sheet with parchment paper.
10. Roll chilled dough to 3/4-inch thickness on floured surface.
11. Cut rounds using a 2-inch biscuit cutter, pressing straight down without twisting.
12. Arrange pogácsa 1 inch apart on prepared baking sheet.
13. Brush tops with reserved egg wash using a pastry brush.
14. Sprinkle with caraway seeds, pressing gently to adhere.
15. Bake at 400°F for 15-18 minutes until golden brown and puffed.
16. Transfer to wire rack and cool for 10 minutes before serving.
Light and flaky with buttery layers, these pogácsa offer a satisfying crunch. The sharp cheddar shines through, balanced by the optional caraway’s earthy note. Serve warm with beer or soup, or pack them for picnics—they stay tender for days.
Greek Olive Bread
Very few breads capture Mediterranean flavors as perfectly as this olive-studded loaf. Vibrant kalamata olives and fresh oregano create a savory masterpiece. You’ll want to make this weekly once you taste it.
Ingredients
– 3 cups all-purpose flour, plus extra for dusting
– 1 cup warm water (110°F)
– 2 tbsp olive oil, plus extra for brushing
– 1 packet active dry yeast (2¼ tsp)
– 1 tsp sugar
– 1 tsp salt
– 1 cup pitted kalamata olives, chopped
– 2 tbsp fresh oregano, chopped (or 2 tsp dried)
Instructions
1. Combine warm water, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy.
2. Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic.
4. Press dough into a rectangle and sprinkle with olives and oregano. Fold and knead to distribute evenly.
5. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled.
6. Punch down dough and shape into a round loaf on a parchment-lined baking sheet.
7. Cover loaf and let rise for 30 minutes until puffy. Meanwhile, preheat oven to 375°F.
8. Brush loaf with olive oil and slash the top with a sharp knife in a cross pattern.
9. Bake for 25-30 minutes until golden brown and internal temperature reaches 190°F.
10. Cool on a wire rack for at least 20 minutes before slicing.
Golden crust gives way to a tender, olive-studded crumb with briny bursts in every bite. Great for dipping in olive oil or serving alongside Greek salads. This bread makes exceptional sandwiches with feta and roasted vegetables.
Danish Rugbrød
Just discovered this dense rye bread? Join the club—it’s a Nordic staple that’s hearty, flavorful, and surprisingly simple to make at home. Packed with whole grains and seeds, it’s a wholesome loaf that’s perfect for open-faced sandwiches or a satisfying snack.
Ingredients
– 2 cups whole rye flour (stone-ground for best texture)
– 1 cup cracked rye berries (or substitute with additional rye flour for a smoother loaf)
– 1/4 cup sunflower seeds (toasted for extra crunch)
– 2 tbsp molasses (dark, for rich color and sweetness)
– 1 1/2 cups warm water (about 110°F, to activate yeast)
– 2 tsp active dry yeast (check expiration date for reliability)
– 1 tsp salt (fine sea salt, or adjust to taste)
Instructions
1. Combine warm water, yeast, and molasses in a large bowl, stirring until yeast dissolves.
2. Let the mixture sit for 10 minutes until foamy, indicating yeast activation.
3. Add rye flour, cracked rye berries, sunflower seeds, and salt to the bowl.
4. Mix with a wooden spoon until a sticky, thick dough forms, about 2–3 minutes.
5. Tip: Scrape the sides of the bowl to incorporate all flour—no dry spots should remain.
6. Cover the bowl with a damp cloth and let rise in a warm place for 2 hours, or until doubled in size.
7. Preheat oven to 375°F and lightly grease a 9×5-inch loaf pan.
8. Transfer the dough to the prepared pan, smoothing the top with wet hands to prevent sticking.
9. Let it rest for 30 minutes to allow a slight second rise.
10. Bake for 50–60 minutes, until the loaf sounds hollow when tapped on the bottom.
11. Tip: Check at 50 minutes—if the top browns too quickly, tent with foil to prevent burning.
12. Remove from oven and cool in the pan for 10 minutes.
13. Transfer to a wire rack to cool completely before slicing, about 2 hours.
14. Tip: Use a serrated knife and gentle sawing motion to slice cleanly through the dense texture.
Keep this bread in mind for its firm, moist crumb and earthy, slightly sweet flavor. It pairs wonderfully with smoked salmon, pickled herring, or simply slathered with butter for a rustic treat. Stored in an airtight container, it stays fresh for days—if it lasts that long!
Belgian Pain d’Épi
Resembling a wheat stalk, this Belgian bread features individual tear-off portions perfect for sharing. Pain d’Épi’s crisp crust and soft interior make it ideal for soups or charcuterie boards. You’ll need basic bread ingredients and about 3 hours from start to finish.
Ingredients
– 3 ½ cups bread flour, plus extra for dusting
– 1 ½ cups warm water (110°F), adjust if dough feels dry
– 2 tsp active dry yeast
– 1 ½ tsp salt
– 1 tbsp olive oil, or any neutral oil
– Cornmeal for dusting baking sheet (optional)
Instructions
1. Combine warm water, yeast, and 1 tsp sugar in a large bowl. Let sit for 5 minutes until foamy.
2. Mix in flour and salt until a shaggy dough forms.
3. Knead on floured surface for 8-10 minutes until smooth and elastic.
4. Place dough in oiled bowl, cover with damp cloth, and rise in warm place for 1 hour until doubled.
5. Punch down dough and shape into 14-inch oval loaf on cornmeal-dusted baking sheet.
6. Cover and proof for 45 minutes until puffy.
7. Preheat oven to 450°F with baking stone or inverted sheet pan inside.
8. Make diagonal cuts along loaf top using scissors held at 45-degree angle, alternating sides to create wheat stalk pattern.
9. Bake for 25-30 minutes until deep golden brown with internal temperature of 190°F.
10. Transfer to wire rack and cool completely before tearing apart.
Delightfully crisp crust gives way to a chewy, airy crumb perfect for sopping up sauces. Tear off individual “grains” for serving with olive oil dips or alongside stews. The dramatic presentation makes it a standout addition to any bread basket.
Spanish Pan de Cristal
Haven’t you noticed how everyone’s obsessed with that impossibly thin, crackly-crusted bread at tapas bars? Spanish Pan de Cristal delivers that professional bakery quality with surprisingly simple ingredients. Here’s how to make your own glass-like bread at home.
Ingredients
– 4 cups bread flour (high-protein flour works best)
– 1½ cups warm water (around 110°F)
– 2 tsp active dry yeast
– 2 tsp salt
– 2 tbsp olive oil (plus extra for coating)
– Cornmeal for dusting (optional, prevents sticking)
Instructions
1. Combine warm water and yeast in a large bowl, letting it activate for 5 minutes until foamy.
2. Mix in bread flour and salt until a shaggy dough forms.
3. Knead dough on floured surface for 8-10 minutes until smooth and elastic.
4. Coat dough ball lightly with olive oil and place in oiled bowl.
5. Cover bowl with damp cloth and let rise in warm spot for 1 hour until doubled.
6. Punch down dough and divide into 4 equal portions.
7. Gently stretch each portion into oval shapes about ½-inch thick.
8. Place shaped dough on cornmeal-dusted baking sheet, spacing 2 inches apart.
9. Cover with damp cloth and proof for 30 minutes until puffy.
10. Preheat oven to 475°F with baking stone or inverted baking sheet inside.
11. Score dough tops with sharp knife just before baking.
12. Bake for 15-18 minutes until crust is deep golden and sounds hollow when tapped.
13. Transfer to wire rack and cool completely before slicing.
Ultra-thin and shatteringly crisp, this bread’s delicate crust gives way to an airy, open crumb. The subtle olive oil flavor pairs perfectly with tomato-rubbed bruschetta or dipped in high-quality olive oil. For an authentic Spanish experience, serve alongside manchego cheese and serrano ham.
Swiss Zopf
Kneading this Swiss Zopf yields a beautiful braided loaf with a soft, buttery crumb and golden crust. Perfect for weekend baking or special occasions, it’s surprisingly straightforward to master. Your kitchen will smell incredible as it bakes.
Ingredients
– 4 cups all-purpose flour, plus extra for dusting
– 1 ½ cups whole milk, warmed to 110°F
– ½ cup unsalted butter, melted and cooled slightly
– 2 large eggs, at room temperature
– 2 ¼ tsp active dry yeast
– 2 tbsp granulated sugar
– 1 ½ tsp fine sea salt
– 1 egg yolk mixed with 1 tbsp water, for egg wash
Instructions
1. Combine warmed milk, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy.
2. Whisk in melted butter and eggs until fully incorporated.
3. Gradually mix in flour and salt until a shaggy dough forms.
4. Knead on a floured surface for 8-10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1-1.5 hours until doubled.
6. Punch down dough and divide into three equal pieces.
7. Roll each piece into a 16-inch rope on a lightly floured surface.
8. Pinch ropes together at one end and braid tightly, maintaining even tension.
9. Pinch ends together and tuck under the loaf for a neat finish.
10. Transfer braid to a parchment-lined baking sheet and cover with a towel.
11. Let rise for 45-60 minutes until puffy and nearly doubled.
12. Preheat oven to 375°F during the last 15 minutes of rising.
13. Brush loaf evenly with egg wash, covering all exposed surfaces.
14. Bake for 25-30 minutes until deep golden brown and internal temperature reaches 190°F.
15. Cool completely on a wire rack before slicing.
This Zopf boasts a feather-soft interior with rich, buttery layers that pull apart beautifully. The crust shines with a subtle sweetness from the egg wash, making it ideal for tearing and sharing warm. Serve thick slices with jam for breakfast or alongside soups for a comforting meal.
Irish Soda Bread
This rustic loaf requires no yeast or kneading. Traditional Irish soda bread comes together quickly with pantry staples. The cross cut on top isn’t just decorative—it helps the dense dough bake through evenly.
Ingredients
– 4 cups all-purpose flour, plus more for dusting
– 1 tsp baking soda
– 1 tsp salt
– 1¾ cups buttermilk, shaken well
– 2 tbsp unsalted butter, melted, for brushing
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk 4 cups flour, 1 tsp baking soda, and 1 tsp salt in a large bowl until fully combined.
3. Make a well in the center of the dry ingredients and pour in 1¾ cups buttermilk all at once.
4. Use a fork to mix just until a shaggy dough forms—do not overmix or the bread will be tough.
5. Turn the dough onto a lightly floured surface and gently shape it into a round loaf about 7 inches across.
6. Transfer the loaf to the prepared baking sheet and use a sharp knife to score a deep “X” across the top.
7. Bake at 425°F for 15 minutes, then reduce the oven temperature to 400°F without opening the door.
8. Continue baking for 25–30 minutes until the crust is golden brown and the bottom sounds hollow when tapped.
9. Remove from the oven and immediately brush the top with 2 tbsp melted butter for a soft crust.
10. Cool completely on a wire rack before slicing to prevent a gummy texture.
Serve thick slices warm with salted butter and jam. The crumb stays dense and slightly crumbly, perfect for sopping up stews. Toasted leftovers make a hearty breakfast with a smear of honey.
Finnish Ruisleipä
Unfamiliar to most American kitchens, Finnish rye bread delivers dense, earthy flavor with minimal ingredients. Unlike fluffy sandwich loaves, this traditional bread features a moist, tight crumb perfect for open-faced toppings. Using simple rye flour and buttermilk creates that signature tangy, wholesome character.
Ingredients
– 3 cups dark rye flour (stone-ground preferred for texture)
– 1 cup all-purpose flour (helps with structure)
– 2 cups buttermilk, at 75°F (lukewarm for yeast activation)
– 1 packet active dry yeast (about 2¼ tsp)
– 1 tbsp molasses (for color and subtle sweetness)
– 1 tsp salt (fine sea salt dissolves evenly)
– ½ cup warm water, at 110°F (for yeast proofing)
Instructions
1. Combine ½ cup warm water (110°F), yeast, and molasses in a small bowl.
2. Let yeast mixture stand for 5 minutes until foamy (indicates active yeast).
3. Whisk rye flour, all-purpose flour, and salt in a large mixing bowl.
4. Pour buttermilk and yeast mixture into dry ingredients.
5. Mix with a wooden spoon until a sticky dough forms (tip: dough will be denser than wheat bread dough).
6. Cover bowl with plastic wrap and let rise in a warm spot for 2 hours until doubled.
7. Punch down dough and transfer to a greased 9×5-inch loaf pan.
8. Smooth top with wet hands to prevent sticking (tip: moist hands handle sticky rye dough better).
9. Cover pan with a clean kitchen towel and proof for 1 hour until dough reaches pan rim.
10. Preheat oven to 375°F during the last 15 minutes of proofing.
11. Bake for 45-50 minutes until internal temperature reaches 200°F (tip: use an instant-read thermometer for accuracy).
12. Cool bread in pan for 10 minutes before transferring to a wire rack.
13. Let cool completely for 4 hours before slicing (prevents gummy texture).
Perfectly dense with a moist, tight crumb, this bread offers earthy rye flavor balanced by buttermilk tang. Serve thick slices topped with smoked salmon, hard-boiled eggs, or creamy avocado for authentic Nordic open-faced sandwiches. The robust texture holds up well to hearty toppings without becoming soggy.
Norwegian Flatbrød
Essential Norwegian flatbread brings rustic simplicity to your table with just a few pantry staples. Expect thin, crisp crackers perfect for pairing with cheeses or smoked fish. This traditional recipe requires no yeast and bakes quickly for immediate enjoyment.
Ingredients
– 2 cups all-purpose flour (plus extra for dusting)
– 1/2 cup whole wheat flour (for nutty flavor, or use all-purpose)
– 1/2 tsp salt (adjust to preference)
– 3/4 cup water (warm, about 110°F)
– 2 tbsp vegetable oil (or any neutral oil)
Instructions
1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. Whisk both flours and salt in a large bowl until fully combined.
3. Pour in warm water and vegetable oil, then stir with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead for 3 minutes until smooth and elastic.
5. Divide dough into 8 equal pieces, rolling each into a ball.
6. Roll one ball into a very thin 8-inch circle, using minimal flour to prevent sticking.
7. Transfer the rolled dough to a prepared baking sheet, pricking the surface 10 times with a fork to prevent puffing.
8. Repeat with remaining dough balls, fitting 4 per baking sheet.
9. Bake for 6-8 minutes until edges curl slightly and surfaces develop light golden spots.
10. Flip each flatbrød carefully using tongs and bake for another 3-4 minutes until crisp.
11. Remove from oven and cool completely on a wire rack for maximum crispness.
Zesty and cracker-like, these flatbrød snap cleanly with a subtle wheat flavor. Serve them alongside soft goat cheese and pickled herring for an authentic Norwegian experience, or crumble over soups for added texture.
Bulgarian Pitka
Slightly sweet and wonderfully soft, this traditional Bulgarian bread features a beautiful braided appearance that’s easier to achieve than it looks. Perfect for tearing and sharing at family meals, it delivers a tender crumb with a golden, slightly crisp crust. This recipe yields one impressive loaf that will become your new go-to bread.
Ingredients
– 4 cups all-purpose flour, plus extra for dusting
– 1 cup warm water (110°F)
– 2 tbsp granulated sugar
– 2 tsp active dry yeast
– 1 tsp salt
– 1 large egg, beaten for egg wash
– 2 tbsp olive oil, plus extra for bowl
Instructions
1. Combine warm water, sugar, and yeast in a large bowl.
2. Let mixture sit for 5 minutes until foamy.
3. Add flour and salt to the yeast mixture.
4. Mix until a shaggy dough forms.
5. Knead dough on floured surface for 8 minutes until smooth and elastic.
6. Place dough in oiled bowl and turn to coat.
7. Cover bowl with damp towel and let rise in warm place for 1 hour until doubled.
8. Punch down risen dough to release air.
9. Divide dough into 3 equal pieces on floured surface.
10. Roll each piece into 16-inch ropes of equal thickness.
11. Pinch rope ends together firmly at one end.
12. Braid ropes tightly but gently to maintain shape.
13. Pinch opposite ends together to secure braid.
14. Transfer braided loaf to parchment-lined baking sheet.
15. Cover loaf with damp towel and let rise for 45 minutes until puffy.
16. Preheat oven to 375°F during last 15 minutes of rising.
17. Brush entire loaf surface with beaten egg wash using pastry brush.
18. Bake for 25-30 minutes until deep golden brown.
19. Tap loaf bottom – it should sound hollow when done.
20. Cool completely on wire rack before slicing.
Everyday enjoyment begins with this bread’s soft, pillowy interior that contrasts beautifully with its shiny, golden crust. The subtle sweetness makes it perfect for breakfast toast or as a base for hearty sandwiches. Try tearing warm pieces to dip in olive oil or serve alongside soups for a truly comforting meal.
Romanian Cozonac
Easter wouldn’t be complete without this traditional Romanian sweet bread. Cozonac fills your kitchen with warm, buttery aromas while baking. This enriched dough creates a beautifully braided loaf perfect for celebrations.
Ingredients
– 4 cups all-purpose flour, plus extra for dusting
– 1 cup whole milk, warmed to 110°F
– ½ cup granulated sugar
– ½ cup unsalted butter, melted and cooled slightly
– 3 large eggs, at room temperature
– 2¼ tsp active dry yeast
– 1 tsp salt
– 1 tsp vanilla extract
– ½ cup chopped walnuts
– ¼ cup raisins
– 1 egg yolk mixed with 1 tbsp milk for egg wash
Instructions
1. Combine warm milk, yeast, and 1 tablespoon of sugar in a small bowl. Let sit for 5 minutes until foamy.
2. In a large bowl, whisk together flour, remaining sugar, and salt.
3. Make a well in the center and add yeast mixture, melted butter, eggs, and vanilla extract.
4. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
5. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
6. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours until doubled.
7. Punch down dough and roll into a 12×16-inch rectangle on a floured surface.
8. Evenly sprinkle walnuts and raisins over the dough surface, leaving a 1-inch border.
9. Tightly roll the dough into a log starting from the long side, pinching the seam to seal.
10. Cut the log in half lengthwise with a sharp knife, exposing the layers.
11. Twist the two halves together with cut sides facing up, creating a spiral pattern.
12. Transfer the braid to a parchment-lined 9×5-inch loaf pan, tucking ends under.
13. Cover with a towel and let rise for 45-60 minutes until puffy.
14. Preheat oven to 350°F during the last 15 minutes of rising.
15. Brush the top gently with egg wash, being careful not to deflate the dough.
16. Bake for 35-40 minutes until deep golden brown and internal temperature reaches 190°F.
17. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Just sliced, cozonac reveals beautiful swirls of nuts and fruit throughout the tender crumb. The buttery, slightly sweet bread pairs wonderfully with coffee or tea. For special occasions, toast thick slices and serve with honey butter or fruit preserves.
Croatian Pogača
Grab your apron for this Croatian staple that’s easier than you think. Pogača is a soft, rustic bread perfect for tearing and sharing. Let’s get baking.
Ingredients
– 3 cups all-purpose flour, plus extra for dusting
– 1 cup warm water (about 110°F)
– 2¼ tsp active dry yeast (1 packet)
– 1 tbsp granulated sugar
– 1 tsp salt
– ¼ cup olive oil, plus extra for brushing
Instructions
1. Combine warm water, yeast, and sugar in a large bowl.
2. Let the mixture sit for 5 minutes until foamy.
3. Stir in salt and olive oil.
4. Gradually add flour, mixing until a shaggy dough forms.
5. Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic.
6. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
7. Punch down the dough and shape it into a round loaf about 1 inch thick.
8. Place the loaf on a parchment-lined baking sheet.
9. Use a sharp knife to score a crisscross pattern on top.
10. Brush the top lightly with olive oil.
11. Let the loaf rise for 30 minutes until puffy.
12. Preheat your oven to 375°F during the last 15 minutes of rising.
13. Bake for 25–30 minutes until golden brown and hollow-sounding when tapped.
14. Transfer to a wire rack to cool completely.
Just out of the oven, this bread boasts a crackly crust and tender, airy crumb. Its subtle olive oil flavor makes it ideal for dipping in soups or serving with cured meats. Try splitting it horizontally and stuffing with grilled vegetables for a hearty sandwich.
Summary
Whether you’re craving crusty baguettes or soft pretzels, these 20 authentic European bread recipes bring the warmth of old-world bakeries right to your kitchen. We hope you’ll bake your way through this delicious collection, share your favorites in the comments below, and pin your must-try recipes to Pinterest. Happy baking!
