Warm Bread Basket Recipe

Make the dough

In a large bowl or stand mixer fitted with a dough hook, whisk together 4 cups flour, 2 tsp instant yeast, 2 tbsp sugar, and 1.5 tsp salt. In a small saucepan or microwave, warm 1 cup milk until lukewarm (about 105–115°F / 40–46°C). Stir in 1/2 cup warm water and 6 tbsp melted butter; cool briefly if too hot. Add the liquid mixture and 1 large egg to the dry ingredients and mix on low, then medium, until a smooth, slightly tacky dough forms, 6–8 minutes by mixer (or 10–12 minutes by hand), adding up to 2 tbsp extra flour if dough is too sticky.

Turn dough onto a lightly floured surface, shape into a ball, and place in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape Parker House rolls

Punch down dough and turn out onto a floured surface. Roll into a rectangle about 12x9 inches and about 1/2 inch thick. Spread the 4 tbsp softened butter evenly over the dough. Fold the dough in half lengthwise to create a double layer (12x4½ inches). Using a round cutter (about 2½–3 inches) or a knife, cut into rounds or rectangles. Place pieces on a parchment-lined baking sheet, slightly spaced to allow for expansion. Gently press center of each roll with thumb to create the signature fold if desired.

Cover loosely and let rise until puffy, about 30–40 minutes. Preheat oven to 375°F (190°C) during the last 15 minutes of proofing.

Bake

Brush rolls with beaten egg wash. Bake in the preheated oven 15–18 minutes or until deep golden brown on top. Remove to a wire rack and brush with a little melted butter if desired. Serve warm.

Make cracker dough

Preheat oven to 400°F (200°C). In a bowl combine 1.25 cups flour, 1 tsp salt, and 1/2 tsp baking powder. Cut in 3 tbsp cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs.

Stir in 1/4 cup cold water and 1 tsp olive oil until a shaggy dough forms. Turn onto lightly floured surface and knead just until cohesive, about 6–8 turns. Pat or roll dough very thin, about 1/16 inch thick.

Bake crackers

Cut or score the dough into squares or rectangles and transfer on parchment to a baking sheet. Brush very lightly with olive oil and sprinkle with flaky salt. Bake 8–12 minutes or until edges are golden and center is crisp. Allow to cool completely on a rack — crackers crisp up as they cool. Break apart along scored lines and serve.

Make pretzel dough

In a large bowl or mixer whisk 3 cups bread flour, 1 tsp instant yeast, 1 tbsp sugar, and 1.5 tsp salt. Add 1.25 cups warm water and 2 tbsp melted butter. Mix/knead on medium until smooth and elastic, about 7–9 minutes by mixer or 10–12 by hand. Dough should be tacky but manageable; add up to 1 tbsp flour if excessively sticky.

Place dough in an oiled bowl, cover, and let rise until doubled, about 60 minutes.

Shape rolls and prepare baking soda bath

Punch down and divide dough into 8 equal pieces. Shape each into a smooth round. Preheat oven to 425°F (220°C). In a wide shallow pan, bring about 8 cups of water to a simmer and stir in 2 tbsp baking soda until dissolved (careful — foaming).

One or two at a time, gently lower rolls into the simmering baking soda bath for 20–30 seconds, flip once, then remove with a slotted spoon and place on a parchment-lined baking sheet. Brush with beaten egg wash and sprinkle with 1 tsp coarse pretzel salt. Repeat with remaining rolls.

Bake

Bake rolls 12–16 minutes or until deep golden brown. Transfer to a wire rack to cool slightly before serving warm.

Whip butter

Place 1 cup room-temperature unsalted butter in a mixing bowl. Using a hand mixer or stand mixer with paddle attachment, beat on medium-high until light and pale, about 2 minutes. With mixer running on low, slowly add 2 tbsp cold heavy cream, then increase speed and whip until smooth and spreadable, 1–2 minutes more. Beat in 1/4 tsp fine sea salt and 1 tsp honey if using. Taste and adjust salt or honey to preference.

Transfer whipped butter to a small bowl. Keep at room temperature for serving; refrigerate any leftovers.