Step-by-Step Instructions
Activate the Yeast
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
Make the Dough
In a large bowl, combine flour and salt. Add the yeast mixture and oil, then knead until you get a smooth, elastic dough (about 8–10 minutes by hand or 5 minutes with a stand mixer).
First Rise
Cover the bowl with a towel and let the dough rise in a warm place for 1–1.5 hours, until doubled in size.
Shape the Knüppel
Punch down the dough and divide it into equal portions. Shape each piece into small batons or oval rolls, about the length of a hand. Place them on a lined baking sheet.
Second Rise
Cover lightly and let them rest for another 20–30 minutes while you preheat the oven to 220°C (425°F).
Bake to Golden Perfection
Before baking, lightly score the tops with a sharp knife. Bake for 15–20 minutes until golden brown and crisp on the outside.
Cool and Serve
Allow them to cool slightly before serving. Best enjoyed fresh out of the oven!
Serving Ideas
Traditional: With butter, honey, or homemade jam at breakfast.
Savory: Split and filled with cold cuts, cheese, or smoked fish.
Soup companion: Perfect alongside hearty stews or potato soup.
A Bite of Berlin’s Past
Berliner Knüppel might not be as internationally famous as pretzels or Berliner doughnuts, but it has its own charm. Its rustic appearance, satisfying crust, and versatility make it a treasured bread roll in German households. If you’re looking to bring a taste of Berlin’s traditional baking into your kitchen, this recipe is a wonderful way to start.
