These pretzel buns are shaped like pumpkins. And they are made exactly like Bavarian pretzels: with lye instead of baking soda. This process will give them their special chewy texture and a shiny brown and crispy crust.
Campfire bread is a popular item at German barbecues, especially when there are kids. I honestly never liked campfires because I always manage to stand right inside the smoke. Make this campfire bread at home in your oven. No barbecue or campfire required. Tastes just as good.
Tebirkes are a Danish speciality. They are like crispy and flaky croissant rolls but are much easier to make. Impress your friends with yor lamination skills.
Bread like schrotbrot is often the main component of a meal. This bread is the opposite of white bread, it’s a healthy and nutritious food…
This is my proven method to make a rye sourdough starter. Perfect for traditional German rye breads and rye-wheat breads.
This marzipanstollen is my version of the traditional German Christmas bread. It’s dense and sweet and it’s flavour increases the longer you store it. No raisins, no candied citrus peel.