🥐✨ This Weekend We Laminate ✨🥐 Alright, you all asked for it... so we're doing it. Now before anybody panics, I want you to think about where you've already been. This isn't some giant leap. It's simply the next step on a staircase you've already been climbing. 🧈 Remember Brioche Week? That's where you learned to handle butter. Adding it one piece at a time. Watching for the break. Keeping it cool so it works with the dough instead of against it. That was your foundation. 🥮 Then came Babka. You learned that cold, firm butter holds its shape, while warm butter melts into the dough and ruins your layers. Classic Sourdough Croissant: https://pantry.bakinggreatbread.com/recipes/sourdough-croissants Yeasted Croissant: https://pantry.bakinggreatbread.com/recipes/classic-french-croissants Keep the butter cold. Keep the layers distinct. Sound familiar? That's lamination in plain clothes. 🦓 Then there was Zebra Bread. Stack. Fold. Roll. Repeat. Every fold multiplied the layers. Chill before you roll. Go easy on the flour. Roll it with confidence. You've already done those movements with your own hands. ✨ Croissants are simply all three of those skills coming together. 🥐 Butter control from brioche. 🥐 Cold butter creating layers from babka. 🥐 Fold-and-roll technique from zebra bread. You're not starting from scratch. You're putting together things you already know. ❤️ We're gonna go slow, one fold at a time, and I'll walk you through every single step. 🛒 Before Saturday, gather a few things: 🧈 Good butter. The higher the butterfat, the better. European-style if you can find it. 🌡️ A cool kitchen, if you've got one... and a little patience. ⚖️ Your digital scale, because we're weighing everything. Bring your questions. Bring your nerves. Bring your butter. By Saturday afternoon you'll be holding something flaky, buttery, and golden that you made with your own two hands.

This week the kitchen smells like pretzels. We’re making soft pretzels from scratch, and I mean the real thing. Chewy crust, soft pillowy inside, deep golden brown. Better than any mall pretzel you’ve ever had. Here’s the thing about a pretzel. What makes it a pretzel isn’t the shape. It’s the bath. Before these go in the oven, they take a quick dip in boiling water with baking soda stirred in. That alkaline bath is what gives you the dark color, the shine, and that chewy pull when you bite in. Skip it and you’ve just got bread shaped like a pretzel. That same bath is the magic behind our pretzel loaf, so if you’ve baked that one with us, you already know the secret. Three ways in this week. Pick the one that fits you: 🥨 Classic Soft Pretzels. Yeasted, start to finish in about two hours. Best entry point. https://pantry.bakinggreatbread.com/recipes/classic-soft-pretzels 🥨 Sourdough Soft Pretzels. Naturally leavened, deeper flavor, and you can stretch it overnight. Twists, bites, or buns. https://pantry.bakinggreatbread.com/recipes/sourdough-soft-pretzels 🥨 Kids Can Bake Pretzels. No mixer, built-in science lessons, made for little hands at the counter. https://pantry.bakinggreatbread.com/recipes/kids-can-bake-soft-pretzels Saturday we bake together. Working thread opens at 8:00 AM ET. Mix with us, post your photos, ask your questions in real time. No lye. No special equipment. Just baking soda, a pot of water, and your hands. Pull up a stool. Let’s twist. Perfection is not required. Progress is. Henry ⭐🔥

Morning, bakers. Today's the day. Pull up a chair, this thread is home base. Here's how it works. Drop your photos, your questions, and your wins right here in the comments as you go. I'll be in and out all day answering. You don't have to keep up with the clock, jump in whenever you start. Before you start Three recipes, pick your lane: 🥨 Classic yeasted, the fast one, about two hours start to finish 🌾 Sourdough, the flavor play, for those who fed a starter 👧 Kids version, simple bites, pull the little ones in All three are in the Recipe Pantry. The one thing every single one of them needs: the baking soda bath. That's what makes a pretzel a pretzel. Today's rhythm 🕐 Mix and rest your dough 🕑 Shape, don't fight the gluten, let your ropes rest in rotation 🛁 Thirty seconds in the bath, quick in, quick out 🔥 Bake at 425 until deep golden brown 🧈 Butter the second they leave the oven, salt while wet so it sticks Drop in the comments 📸 Your dough, your shaping, your bakes, all of it ❓ Any question, no matter how small 🆘 Stuck? Tag me right here and I'll walk you through it I baked a full batch yesterday and took a pile of notes I'll be sharing all day. First pretzel always looks rough. By your fifth, it clicks. Ugly pretzels taste just as good. Let's bake. 🥨 Perfection is not required. Progress is. Henry ⭐🔥

I've made many loafs and bloomers, but never a tiger bread one! It's not perfect but I did it! And it's nearly all gone already