Side Dishes
This 92nd Street bread recipe delivers the perfect balance of crusty exterior, tender crumb, and caramelized onion magic that makes every bite unforgettable. The secret lies in a slow fermentation process that develops deep flavor while creating that signature open crumb structure.
I've perfected this recipe after years of baking, and it's become my go-to for impressing guests or elevating any meal.
The beauty of this bread is its versatility—it works equally well as a side dish, sandwich base, or even as a showstopping appetizer when topped with caramelized onions.
What sets it apart is the combination of high-gluten flour for structure and a touch of honey in the dough for subtle sweetness that enhances the caramelized onions. The dough requires patience (a 24-hour cold proof), but the results are worth every minute.
By the time it emerges from the oven, you'll have a loaf with a deep golden crust, an airy, open crumb, and pockets of caramelized onions that add sweet, savory depth.
The aroma alone will have everyone gathering around your table, and the texture—crispy on the outside, soft and slightly chewy inside—is pure comfort food at its finest.
Perfect for feeding a crowd or making ahead for the week, this bread freezes beautifully and reheats like it just came out of the oven. Whether you're serving it with soup, using it for sandwiches, or enjoying it plain with butter, this recipe delivers restaurant-quality results at home.
Let's get started on creating your own loaf of 92nd Street magic.
Ingredients for 92nd bread
High-gluten flour, caramelized onions, and a 24-hour cold proof create this legendary loaf.
| Ingredient | Amount | Notes |
|---|---|---|
| High-Gluten Bread Flour 🌾 | 5 cups | King Arthur or Caputo preferred |
| Active Dry Yeast 🍞 | ¼ oz | Or 2 packets (1/4 oz each) |
| Granulated Sugar 🍚 | 1 tbsp | For yeast activation |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Honey 🍯 | 1 tbsp | For subtle sweetness |
| Warm Water 💧 | 3 cups | 105-110°F ideal |
| Yellow Onions 🧅 | 2 whole | Thinly sliced for caramelizing |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For dough and pan |
| Cornmeal 🌽 | ¼ cup | For dusting |
| Coarse Sea Salt 🧂 | 1 tsp | For final sprinkle |
| Bread Flour 🌾 | ¼ cup | For dusting |
The high-gluten flour is non-negotiable here—King Arthur or Caputo give that signature open crumb. I grab my King Arthur from Whole Foods or Amazon when I need a big bag. For the yeast, check the expiration date—old yeast won’t activate properly. The onions? Yellow onions caramelize best, but reds work too if you’re in a hurry. Thinly slice them (about 1/8-inch thick) for even cooking. And trust me on the honey—it’s what makes those caramelized onions sing.
No high-gluten flour? All-purpose plus 1 tbsp vital wheat gluten gets you close. Ran out of honey? Maple syrup works too—same amount. The butter can be swapped for vegan butter or olive oil if needed, but keep it cold. For the caramelized onions, slow and low is key—don’t rush this part. If you’re short on time, use store-bought caramelized onions (like Trader Joe’s brand), but fresh is always better. The dough will be sticky—don’t fight it. Wet hands and a light dusting of flour are your friends.
This dough needs patience—24 hours in the fridge is non-negotiable. The flavor develops during that time, and it makes shaping easier. Store the dough in an airtight container with a damp towel on top to keep it from drying out. Once baked, the bread stays fresh for 3 days at room temperature, wrapped in a towel. For longer storage, freeze the loaf (sliced or whole) for up to 3 months. Reheat slices in a 350°F oven for 5 minutes to restore that bakery-fresh crunch.
Why You'll Love This Recipe
- No-Knead Magic: Honestly, this bread takes zero effort—just mix, let it rise, and bake. The high-gluten flour does all the heavy lifting, so you’re not stuck punching dough for hours.
- Honeyed Crust Perfection: That caramelized honey crust? It’s the star. The yeast and sugar combo gives it a subtle sweetness that pairs with everything—jam, butter, or even on its own.
- Meal Prep MVP: Between us, this bread stays fresh for days. Toss a loaf in the freezer, and you’ve got instant toast or sandwich bread for lazy mornings or unexpected guests.
- Budget Stretch: High-gluten flour might sound fancy, but it’s cheaper than pre-sliced bread and lasts longer. One batch feeds my family for a week—no wasted ends or stale crusts here.
Step-by-step instructions for 92nd Street bread
Here's how to craft this legendary bread with its signature caramelized onions and irresistible crust.
Activate the Yeast and Caramelize the Onions
In a small bowl, whisk together the 3 cups warm water, 1 tablespoon granulated sugar, and 0.25 ounce active dry yeast. Let this sit for 5-10 minutes until it becomes foamy—this confirms your yeast is alive and ready to work. Meanwhile, thinly slice the 2 whole yellow onions (about 1/8-inch thick) and set aside.
Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly for 30-40 minutes, stirring occasionally. You're aiming for deep golden caramelization—the onions should transform from translucent to rich amber with a syrupy consistency. If they brown too quickly, reduce the heat. This patience pays off with incredible flavor in your bread.
Mix the Dough and Knead Until Elastic
In a large mixing bowl, combine the 5 cups high-gluten bread flour and 1.5 teaspoons salt. Create a well in the center and pour in the yeast mixture, 1 tablespoon honey, and the caramelized onions. Using a wooden spoon, gradually incorporate the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead vigorously for 10-12 minutes by hand, or use a stand mixer with a dough hook for 6-8 minutes on medium speed. You're looking for smooth, elastic dough that springs back when poked. If it feels too sticky, add bread flour 1 tablespoon at a time until it comes together nicely. The high gluten content means this dough will be firm but pliable—don't be tempted to add extra water.
First Rise and Shape the Loaves
Lightly oil a large bowl, place the dough inside, and cover with a damp towel. Let it rise in a warm place for 1-2 hours or until it has nearly doubled in size. The dough should feel puffy and airy when pressed gently with a finger.
Punch down the dough to release air, then divide it into 2 equal portions (about 2½ cups each). Shape each portion into a round boule by pulling the edges toward the center and sealing tightly. Place the boules on a floured surface, seam-side up, and let them rest for 15 minutes before final shaping. This resting period helps the gluten relax, making the final shaping easier and resulting in a more uniform loaf.
Final Proof and Prepare for Baking
Preheat your oven to 450°F with a Dutch oven inside for 45 minutes to get it piping hot. While the oven heats, dust a baking sheet with ¼ cup cornmeal. Place each boule on the prepared sheet, seam-side down, and cover loosely with a towel. Let them proof for 45-60 minutes until they've risen about 50% and feel light when tapped.
Just before baking, brush the tops of the boules with melted unsalted butter and sprinkle generously with 1 teaspoon coarse sea salt. This creates that signature crispy crust and enhances the caramelized onion flavor. The dough should spring back slowly when poked—if it springs back quickly, it needs more time to proof.
Bake to Golden Perfection
Carefully transfer the boules to the preheated Dutch oven (one at a time if needed). Bake covered for 20 minutes, then remove the lid and bake uncovered for an additional 15-20 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack for at least 30 minutes before slicing—this prevents a gummy interior. The interior should be soft and slightly crumbly, while the exterior remains crisp. Each slice should reveal those beautiful caramelized onion strands throughout, making every bite a flavor experience. Store any leftovers wrapped in a cloth bag at room temperature for up to 3 days or freeze for longer storage.
Pro Tips For Making 92nd Bread
- Bloom the Yeast First: Skip mixing yeast directly into dry flour—it’s a rookie move. Instead, dissolve it in warm (not hot) water with a pinch of sugar first, then let it sit for 5-10 minutes until frothy. I learned this the hard way when my dough took three times longer to rise because the yeast was sluggish.
- Weigh Your Flour: That "cup" of high-gluten flour you scoop from the bag isn’t consistent—trust me, I’ve ruined batches by eyeballing it. Use a kitchen scale for precision; aim for 500g (or whatever your recipe calls for) and level it off with a knife. The difference in texture is night and day.
- Don’t Over-Knead: High-gluten flour is stubborn—it wants to be worked like dough from a bakery, but you’ll overdo it. Stop when the dough springs back slowly (not instantly) when poked, and the surface feels smooth but still slightly tacky. I’ve torn my arms apart trying to "fix" underproofed dough by over-kneading; resist the urge.
- Steam the Oven: This bread needs moisture to rise like a champ, not dry out like a hockey puck. Before baking, place a metal tray on the lower rack and pour in 1 cup of boiling water. Close the door, let the steam build for 2-3 minutes, then slide in your loaf. It’s the only way to guarantee that crackly, golden crust without fussing.
Dietary considerations for this dish
Gluten-Free Adaptation
For a gluten-free version, replace the high-gluten bread flour with a 1:1 gluten-free bread flour blend like King Arthur Measure for Measure or Bob's Red Mill. Add 1 teaspoon xanthan gum to help mimic the structure of gluten.
The caramelized onions and honey remain the same, but expect a denser crumb. Bake in a lightly greased loaf pan instead of a Dutch oven for easier handling. 🌾
Dairy-Free Modifications
Swap the ½ cup unsalted butter for vegan butter or olive oil when brushing the dough before baking. For extra richness, use coconut oil—it adds a subtle sweetness that pairs beautifully with the caramelized onions.
The dough’s texture won’t change, but the crust will still achieve that golden perfection. 🧈
Low-Sugar Options
Reduce the 1 tablespoon honey to ½ tablespoon or omit entirely—this keeps the bread’s natural sweetness from the caramelized onions. If you prefer no added sugar, skip the 1 tablespoon granulated sugar in the yeast mixture.
The dough may rise slightly slower, so extend the proofing time by 15-20 minutes. 🍯
Vegan-Friendly Adjustments
Use nutritional yeast instead of active dry yeast (same amount) for a vegan-friendly rise. Replace the unsalted butter with vegan butter or olive oil, and ensure your high-gluten flour is certified vegan. The flavor and texture remain rich and satisfying, perfect for vegan diets. 🌱
Allergen-Free Tips
For nut allergies, avoid honey (some brands process in nut facilities) and opt for maple syrup instead. Double-check your high-gluten flour for cross-contamination warnings if severe allergies are a concern. Store-bought caramelized onions (like Trader Joe’s) are often safer for allergens than homemade versions. Always verify labels! 🚫
Keto-Friendly Hack
This bread isn’t traditionally keto, but you can create a low-carb version by replacing high-gluten flour with almond flour and psyllium husk powder (mix 3 cups almond flour + 2 tablespoons psyllium husk).
Reduce the warm water to 2 cups and omit the honey entirely. The texture will be denser, but it’s a great keto-friendly alternative. 🥑
Nutrition facts
Frequently asked questions
Why does this bread need such a long proofing time?
The 24-hour cold proof is what develops the bread's deep, complex flavor and signature open crumb structure. This slow fermentation allows the gluten to relax and the yeast to work gradually, creating those beautiful air pockets. It also makes shaping much easier and prevents a dense final product. Think of it as letting the dough "rest" like a fine wine aging.
Can I make this bread without a Dutch oven?
Yes, but you'll need to create steam for that signature crust. Place a baking sheet on the oven rack below your bread pan, then pour 1 cup boiling water into it when you put the bread in the oven. Cover the pan with foil for the first 20 minutes to trap steam. The bread won't be quite as crispy, but it'll still be delicious and have that open crumb.
How do I know when the caramelized onions are ready?
Perfectly caramelized onions should be deep golden brown with a syrupy consistency—almost like jam. They should smell sweet and rich, and the edges should be crispy while the center remains slightly tender. If they're too dark or bitter, you've gone too far. Aim for 30-40 minutes on medium-low heat with occasional stirring.
What's the best way to store leftovers?
Wrap the cooled bread in a clean kitchen towel or beeswax wrap and store at room temperature for up to 3 days. For longer storage, slice the bread and freeze the slices between parchment paper. To revive, warm slices in a 350°F oven for 5 minutes or toast in a skillet with butter until crispy. The towel helps maintain moisture while keeping that bakery-fresh crust.
Can I add other mix-ins besides caramelized onions?
Try sun-dried tomatoes, roasted garlic, or herbs like rosemary and thyme for different flavor profiles. Just reduce the amount slightly to maintain the bread's structure—about ½ cup of mix-ins per loaf. The key is to keep the dough workable. For best results, chop mix-ins finely so they distribute evenly throughout the bread.