Easy Savory Bread Recipes & Ideas | Food & Wine

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Kete, buttery, flaky Turkish pastries, come in many variations, some sweet and some savory. This savory version adapted fromThe Turkish Cookbook(Phaidon)incorporates crushed walnuts and a hint of fresh thyme to make herbaceous, multilayered bread rolls with a satisfying crunch to them. When folding the kete, the most important step is rolling the dough into spirals to create flaky layers. The kete bread rolls are best enjoyed warm from the oven the day they're made, but leftovers are delicious gently toasted in the oven.

Pull-Apart Rosemary-Garlic Bread

Made to share, this Pull-Apart Rosemary-Garlic Bread is perfect for bakers of all skill levels. Pockets of grated Parmesan cheese, fresh rosemary, garlic, and plenty of butter infuse each layer, flavoring this loaf from the inside out. Just barely sweet, the nearly effortless homemade dough comes together in mere minutes in a stand mixer.

Garlic Bread Rolls

These epically good garlic bread rolls from star chef Daniel Humm are soft, garlicky and super-buttery. The best part is the irresistibly cheesy crumble that’s baked on top.Slideshow: More Dinner Roll Recipes

Beer Bread with Jalapeño, Cilantro and Queso Fresco

With jalapeños, cilantro, queso fresco and a Mexican amber ale like Dos Equis, this savory beer bread would be delicious alongside a bowl of chili or black bean soup. Use a second jalapeño for a spicier bread or a Mexican lager like Tecate for a milder beer flavor.Slideshow: More Bread and Biscuit Recipes

Beer Bread with Brown Ale, Cheddar and Bacon

Food & Wine’s bacon-and-cheddar bread is delicious alongside a hearty bowl of soup and a pint of cold beer.Slideshow: More Bread and Biscuit Recipes

Spiced Beer Bread with Pumpkin Ale and Pepitas

Pumpkin ale and pumpkin pie spice dial up the flavor in this beer bread, which is studded with toasted pumpkin seeds. No pumpkin pie spice? Or don’t care for it? Use 1/2 teaspoon of chili powder for a delicious and slightly spicy bread instead.Slideshow: More Bread and Biscuit Recipes

More Savory Bread

How to Make Spelt Garlic Knots

We’re calling it: 2017 is the year of the garlic knot. And the best part about these revamped classics taking Brooklyn by storm? They’re not only good, they’re good for you. At newly opened Gristmill in Park Slope, dough wunderkind Jake Novick-Finder has a devoted following for his reinvention of the beloved pizza shop snack. Made with fresh, locally milled flour (which is more nutrient-dense) and whole-grain spelt flour, his garlic knots are chewier and more flavorful than your standard knots. He finishes them with a liberal sprinkling of everything-bagel spice and cacio e pepe toppings. “But they still hit that same nostalgic note,” he says. —Julia Heffelfinger

Milk-Chocolate Tart with Pretzel Crust

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This dessert from pastry chef Colleen Grapes, a tribute to the chocolate-covered pretzel, hits just the right salty-sweet note. Grapes mixes crushed pretzels with flour, butter, sugar and egg to make a crunchy crust, pours in a luxuriousmilk-chocolatefilling, then sprinkles on more crushed pretzels as a garnish.More Pies and Tarts