Bread Glazes

Everything you need to know about different types of bread glazes perfect for homemade loaves of bread or dinner rolls.

Why does a bread glaze matter?

When baking homemade bread, applying a glaze before placing it in the oven can change the final texture, color, and appearance of the crust.

Glazing is optional, I often leave my loaves plain. However, when I want a glossy finish, added flavor, or seeds to stick, a glaze makes all the difference.

The main glazes I use include butter, egg white, or a whole egg whisked together. I also sometimes use milk, cream, or oil, depending on the desired result.

Benefits of different glazes

Each type of glaze uniquely enhances bread, affecting its flavor, texture, and appearance.

• Butter - Always use salted butter for added flavor. Butter creates a subtle shine and enhances browning. Apply before baking for a richer crust and again after baking for extra moisture and gloss..
• Milk - Helps darken the crust with a matte sheen. The cream will darken more than milk.
• Egg White - Creates a shiny, golden finish. Mixing with a tablespoon of water makes application easier, while a pinch of salt helps break down the egg white for a smoother consistency. It is also a natural adhesive for seeds, oats, or coarse sugar.
• Whole Egg - Whisking both the egg white and the yolk together creates a very shiny finish. The egg helps promote browning. Adding water and salt helps create a smoother glaze.
• Oil - Similar to butter, an oil glaze adds a slight shine while keeping the crust soft.

Yeast Breads That Benefit from a Glaze

• Soft Sandwich Bread & Dinner Rolls – A butter or milk glaze keeps the crust soft and adds a slight sheen.
• Enriched Breads (Brioche, Challah, Babka) – An egg wash creates a golden, glossy crust that enhances its rich, tender texture.
• Seeded or Topped Breads (Pretzels, Bagels, Some Whole Wheat Loaves) – An egg white or whole egg wash helps toppings like seeds, oats, or coarse salt adhere properly.

Yeast Breads That Do Not Benefit from a Glaze

• Crusty Artisan Breads (Sourdough, Baguettes, Ciabatta) – These develop a crisp crust naturally with steam during baking, and a glaze can make them too soft or shiny.
• Rustic Hearth Breads (Boules, Batards) – A flour-dusted crust or natural browning is preferred over added sheen or softness.
• Dark Rye or Pumpernickel Breads – These naturally develop a deep color and hearty crust, so a glaze is unnecessary unless seeds are added.

Helpful tips for applying a glaze

• Use a Soft Pastry Brush – A soft-bristled brush or a silicone brush ensures even application without deflating the dough. Avoid pressing too hard, especially on delicate risen loaves.
• Apply Just Before Baking – Most glazes should be brushed on right before the bread goes into the oven to ensure proper browning and shine.
• Avoid Excess Drips on the Sides – Too much glaze running down the sides can cause uneven browning or a patchy crust. Lightly dab off excess wash before applying.
• Use Light, Even Strokes – Avoid overloading the brush with glaze, as excess liquid can pool and cause uneven browning or a streaky finish.

Bread recipes using a glaze

• Homemade Dinner Rolls
• Multigrain Bread
• Homemade White Bread
• Honey Oat Bread
• Oatmeal Dinner Rolls
• Braided Bread

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious yeast bread recipes!