Brezel / pretzel, German-style
A German-style Brezel is a yeast-raised wheat dough shaped into a loop and dipped in an alkaline bath before baking. This home version uses baking soda; the original formula uses food-grade lye.
Recipes
1504 records with their sources, across 11 categories.
Recipes
Bog butter
Butter packed into wooden containers and buried in cool, wet peat in Ireland and Scotland, a practice known from finds that may reflect storage, concealment or ritual.
Elevated risk
Muday de trigo
Muday de trigo is a wheat-and-honey fermented drink recorded from vendors at Feria Rahue in Osorno; this contemporary batch cooks and grinds the grain before fermentation.
Bialy
Bialys are soft, yeasted wheat rolls baked without boiling, each shaped with an onion-filled central depression instead of a hole.
Buffalo sauce
A warm, buttery cayenne sauce made by melting butter into a hot pepper sauce, first tossed onto fried chicken wings in Buffalo, New York.
Breton buckwheat galette
A thin Brittany galette made from buckwheat flour, water and Guérande salt. This Atelier de la Crêpe method rests the batter in a refrigerator before cooking it on a hot crêpière.
Bumbu dasar (Indonesian white, yellow and red spice bases)
Bumbu dasar are the ground spice bases of Indonesian cooking: a white paste of shallot, garlic and salt, with chile added for red and turmeric for yellow, cooked into dishes.
Bread sauce
Bread sauce is a British sauce of milk infused with onion, clove and bay, thickened with stale breadcrumbs and finished with butter, served with roast chicken or turkey.
Brazilian pão de batata
Soft Brazilian yeast rolls use cooked mashed potato in an enriched dough, with mozzarella cubes enclosed before baking.
Brazilian broa de milho
Brazilian broa de milho is a lightly sweet wheat-and-fine-maize bread with fennel and dry yeast, shaped into two small loaves for a Festa Junina or coffee break.
Elevated risk
Fermented masau pulp
A Zimbabwean spontaneous ferment of dried masau fruit pulp used as a kachasu distillation base; the fermented pulp itself is not consumed.
Coriander-mint green chutney
A fresh, uncooked green chutney blended from coriander, mint, chilli and citrus. This measured development batch is untested and intended for prompt serving.
Sigda (Sudanese fermented sesame press cake)
A Sudanese preparation made by fermenting sesame oilseed cake, shaping it into balls and sun-drying. Published accounts describe different processes and do not give a complete household batch.
High risk
Fermented beef heart and lung sauce
A 2023–2025 proof-of-concept made separate fermented extracts from beef heart and lung with Staphylococcus xylosus and protease. It reports supervised pilot findings, not a validated household method or a blended heart-and-lung formula.
Bosomat (Egyptian crunchy sesame breadsticks)
Amira Ibrahim’s Egyptian bosomat are yeast-raised wheat sticks scented with optional fennel and anise, topped with sesame and baked until dry and crisp.
Elevated risk
Cooked mayonnaise
A cooked-yolk mayonnaise documented in the University of Tennessee Extension’s 2007 Egg University Handbook. The egg mixture is heated before oil is emulsified into it.
Borodinsky bread (Lily McCann's home method)
A dark rye sourdough with coriander and roasted barley-malt scald, based on Lily McCann's measured Borodinsk-ish home formula.
Cashew-apple vinegar
Vinagre de caju is made by fermenting cashew-apple juice into an alcoholic base, then aerating it so acetic bacteria can convert ethanol into acid. Brazilian guidance records the sequence, but not a complete home-scale formula.
Boortsog (Mongolian unyeasted fried pastry)
Firm Mongolian fried pastries made from an unyeasted wheat dough enriched with butter and sweetened with sugar; the dense dough is rested, cut or knotted, and fried until golden.
Elevated risk
Lime mayonnaise
An untested mayonnaise variation that replaces part of a neutral base’s vinegar with lime juice and finishes with optional lime zest.
Parsnip wine with crude tartar
Parsnip liquor ferments with loaf sugar, crude tartar and fresh yeast, then matures in a cask for twelve months before bottling.
Ayran
Ayran is Turkey’s cold, savoury yogurt drink: plain yogurt is loosened with water and lightly salted, then whisked smooth or aerated into a soft cap of foam.
Saru-region rice and egg-millet tonoto
Tonoto is an Ainu ceremonial grain drink. This Saru River version ferments equal amounts of rice and egg millet with malted rice for about two to three days in summer or a week in winter.
Thai-style cooked sriracha sauce
Red chillies and garlic simmer in distilled vinegar, then blend with sugar and salt into a smooth, sharp, sweet-hot table sauce associated with Thailand’s Si Racha coast.
High risk
Lamb and zander with Oscypek and suska
A student cookbook pairs lamb stuffed with Oscypek and zander with suska, then serves wheat groats with a small amount of kiełbasa lisiecka.
Elevated risk
Sambal terasi (West Java)
This documented West Java sambal grinds cooked red and bird’s-eye chiles with garlic, shallots and fermented shrimp paste, then simmers the paste before serving.
Sake-Lees Amazake
A Japanese sweet drink made by dissolving sake lees in hot water and adding sugar, often with ginger or salt; it carries flavours and alcohol from sake brewing but normally undergoes no new fermentation.
Bajan mustard pepper sauce
Bajan pepper sauce is a Barbadian hot sauce that blends Scotch bonnet peppers with mustard and vinegar, often with onion, turmeric and oil. Its heat and sharpness come from both the chile and the mustard, which sets it apart from a plain pepper vinegar.
Bagoong isda fish paste
Bagoong isda is a Philippine fish paste: whole small fish salted and left to ferment for a month or more in earthen jars. It is the fish counterpart of bagoong alamang.
Azeitona de conserva Negrinha de Freixo
A Portuguese table-olive product from the Negrinha cultivar in northeastern Portugal, sold in three commercial styles, two of them brined fermentations and one oxidised to black.
Amba (ripe mango)
This cooked amba follows a Jewish Food Society recipe that simmers ripe mango with onion, garlic, mustard seed and warm spices into a tangy Middle Eastern condiment.
Til ki chutney
Til ki chutney is a sesame-and-cumin condiment from an Uttarakhand cuisine collection: the seeds are roasted, finely ground with salt and green chillies, then mixed with lemon juice. The book describes it as a winter preparation.
Ployes
A thin buckwheat-and-wheat batter, loosened with cold and hot water, cooked on one side until lacy holes form and the top sets.
Neutral classic mayonnaise
A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.
High risk
Black oncom from defatted peanut cake
Black oncom is a mould-fermented cake made from defatted peanut cake, pressed to about 2 cm, steamed and then incubated for a day at ambient temperature.
Elevated risk
Wet-fermented Arabica coffee from Nanegal
Washed Arabica coffee from Nanegal in Ecuador: depulped beans held under water while microbes and enzymes strip the mucilage, then washed, soaked and sun-dried to green coffee.
Portable soup
Meat stock simmered, strained and reduced until a gelatin-rich mass sets, then dried into solid cakes that dissolve in water; a concentrated provision of the early modern naval period.
High risk
Red Mucor-ripened sufu
Red sufu is tofu grown with an identified Mucor racemosus mould, salted, seasoned with red pepper and zanthoxylum, then matured under brine for 180 days.
Elevated risk
Tauco, Indonesian two-stage soybean paste
An Indonesian savoury soybean paste built in two stages: cooked beans and roasted flour carry a mould fermentation, then mature in salt brine into a thick, salty seasoning.
Elevated risk
Beurre blanc
Beurre blanc is a warm emulsion of cold butter whisked into a reduction of white wine, vinegar or lemon juice and shallot, a sauce from the Loire Valley and its red-wine version, beurre rouge.
Bengal chetney sauce
Eliza Acton's Bengal receipt for chetney sauce: stoned raisins and a hard acid fruit pounded with brown sugar, ginger, salt, cayenne and garlic, then thinned with vinegar to the consistence of thick cream.
Bechamel sauce
Bechamel is a white sauce of milk thickened with a butter and flour roux, one of the French mother sauces, and the base from which Mornay and other cheese and cream sauces are made.
Bazlama
This Turkish bazlama uses yeast, plain yogurt and olive oil for a soft dough cooked in a skillet. Shape it into twelve small or six larger rounds, flip as bubbles appear, and wrap the breads to keep them soft.
Batbout
A Moroccan yeast-raised semolina pocket bread cooked on a dry pan or griddle; this measured batch makes about twenty 4-inch rounds.
Basbaas
Basbaas is the Somali word for chilli and the name of a family of hot sauces served at the table, so each diner can set the heat. Green, coconut and tomato-based versions are all called basbaas.
High risk
Ugba, Nigerian fermented African oil bean
Sliced cotyledons of the African oil bean, boiled soft and fermented in banana-leaf parcels into the sharply savoury Nigerian condiment and salad ingredient known as ukpaka.
High risk
Nham Hed (Thai Fermented Mushrooms)
A Thai sour mushroom preparation: shredded steamed oyster mushrooms, cooked rice, garlic and salt packed into small parcels and soured by lactic acid bacteria over a few days.
Pão de queijo: Ricardo Gonzalez's version
Scooped tapioca-starch buns made by scalding the starch, then beating in garlic, cheese and eggs. This named version has no dough-fermentation stage.
Koulouri Thessalonikis
The Thessaloniki City of Gastronomy page gives a 15–18-ring yeast dough, dipped in sweetened water and sesame before baking. Its fresh yeast is listed as one dice without a mass, which remains unresolved.
Elevated risk
Kodo ko jaanr (finger millet beer)
Finger millet fermented with marcha in surveyed Darjeeling and Sikkim communities. Tongba is the later warm-water extraction from the fermented grain. The cited accounts do not establish a complete or validated home batch.