Pretzel Bread

So, I’m well aware that I have kind of done this before.  One of my first posts on this blog was for German Pretzel Rolls, which I guess are essentially pretty similar to Pretzel Bread, but I make no apologies.  Why?  Because pretzels are my favorite things ever, as you may have already known from the 5 pretzel-related posts I’ve done in the past year in which I mention my pretzel obsession.  (By the way, I would have 2 more pretzel posts if my work camera didn’t get stolen back in April.)
 
Obviously I love pretzels.  I love pretzels so much that, as I’ve said before, I would make variations of them for the blog all the time if you wouldn’t get sick of them.  I would eat pretzels for every meal.  I would live in a house made of pretzels, with salty pretzel walls and warm pretzel beds.  Shh.  Don’t tell me I’m taking this too far.
 
I said don’t.
 
Anyway, as your resident pretzel-guru, I have to say that all of you fellow pretzel lovers out there need to make this Pretzel Bread immediately.  Sandwiches will never be the same.
 
Make Pretzel Bread at home and your sandwiches will never be the same.  I'm obsessed.
 
Speaking of sandwiches, you should make this bread today because (SPOILER ALERT) I’m posting a recipe for Tomato Bacon Bisque tomorrow, and if you dip Pretzel Bread Grilled Cheeses in Tomato Bacon Bisque, something magical happens.  It’s like your taste buds become 10,000 teeny tiny Belinda Carlisles and they all start belting out the “Heaven is a Place On Earth” chorus.  That sounds kind of frightening but it’s actually wonderful when you experience it in real life.
But wait! There’s more…

Apple Fritter Pull-Apart Bread

Ever since last year’s Buffalo Chicken Pull-Apart Bread, I’ve been brainstorming hundreds of ideas of what to put in a similarly party-friendly loaf, but to no avail.  Nothing really seemed exciting enough to put into motion, until a brown bag full of apples picked from the orchard begged me to find ways to use them.   Apple cider, apple pies, caramel apples, and apple crisps all seemed like great base recipes to transform into a share-able bread, but I nearly fell out of my chair when I remembered apple fritters.  Those things are brilliant.
 
Apple Fritter Pull-Apart Bread
 
And while I admittedly had no idea what I was doing when I first attempted to make this bread, I have to say that turned out brilliantly as well.  It honestly tastes just like an apple fritter, but is so much easier to make, requires no frying, and is fun to share.  Between the flavorful apple filling, the airy biscuit bread, and the sweet vanilla glaze, this loaf is exactly what you want to be baking up for special Sunday breakfasts, Fall-flavored desserts, or party-picking enjoyment.
But wait! There’s more…

Blue Cheese Garlic Beer Bread

Now that the cold weather has finally kicked in, most people are dreaming about baking up cookies, apple creations, and pumpkin masterpieces.  You can definitely lump me in with that bunch– my kitchen has been smelling like brown sugar and cinnamon for the past several weeks now, and there’s no sign of it stopping any time soon.  However, there is one thing I get even more excited to make every year when the temperature drops– a different scent I love lingering throughout the house as the oven gives off an extra boost of warmth– and that, my friends, is bread.
 
Blue Cheese Garlic Beer Bread
 
When I decided to make bread, I knew I wanted to load it up with some of my favorite ingredients, because the beckon to creative freedom in a loaf of bread is just too inviting to deny.  I thought about packing in chocolate chips, fruit, or nuts, but none of it seemed exciting enough.  I wanted a flavor explosion, because I believe there’s really no other way to live than going all in.  Keeping that in mind, I loaded this up with all of my favorites: blue cheese, garlic, onions, and beer… and it was glorious.
But wait! There’s more…

Grilled Pesto Chicken Sandwiches

Considering that I was obsessed with roasted red peppers for the first few years of learning to cook, I can hardly believe that I have included just one lonely recipe that uses them as an ingredient since starting this blog.  In fact, obsessed might be an understatement here– it was extremely rare that I ever made a dish without them.
 
Grilled Chicken Pesto Sandwiches
 
It all started in college, when I had just started dating James.  Only a few months before, I randomly decided– as I often do– to master a new hobby, as drawing, painting, writing, altering clothes, kickboxing, web designing, and playing the piano were beginning to bore me.  (That’s not to say I abandoned any of these hobbies entirely, but I just needed to move on to learn something new.  I’m a restless skill-hoarder.  It makes it impossible for me to balance my efforts because I’ll decide important things such as functioning like a normal human being are less urgent than becoming, say, the ultimate master champion of ukulele playing, and nothing can possibly take a wink of time or attention away from that goal.)
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Rosemary Olive Oil Crock Pot Bread

It was a typical day – lost in the open sea of Pinterest pins, drifting farther and farther from reality and any notion of passing time – when something caught my eye. That something, my friends, was Crock Pot Rosemary Olive Oil Bread. Just like the kind from Romano’s Macaroni Grill, this bread featured tons of the fresh herb, a deliciously golden crust, and moisture and flavor from the olive oil that brings it to a whole ‘nother level of delicious.

Rosemary Olive Oil Crock Pot Bread

The main reason I was excited, though, was because this bread was supposed to be made in the crock pot. This is especially useful around this time of year when we are trying not to turn on the oven for any reason (we’re getting into 90 degree territory up here now). The crock pot won’t warm up your house like an oven will, but you can still have flavorful, fresh artisan bread at the end of the day to pair with your meals, with wine and cheese, or to enjoy by itself.  If you’re a bread fanatic– a carb connoisseur, one might say– like me, you understand why I was so excited.
But wait! There’s more…