Germany is known for its rich baking traditions, from pretzels to strudels, but some regional specialties remain less familiar outside of local towns. One such gem is the Berliner Knüppel—a rustic bread roll with a firm, slightly crunchy crust and a soft, fluffy interior. Unlike sweet pastries, the Berliner Knüppel is a simple yet satisfying staple often enjoyed for breakfast or as a side with hearty meals.
The name Knüppel translates loosely to “club” or “baton,” a nod to the roll’s elongated, rustic shape. It’s a cousin of the famous Brötchen (German bread rolls), but with a denser crumb and sturdier crust, making it ideal for holding butter, cheese, sausage, or jam.
Why the Berliner Knüppel is Special
Rustic tradition – Once common in Berlin bakeries, Knüppel is a nostalgic favorite that represents simple, everyday German baking.
Versatility – Serve it at breakfast with jam, alongside soups, or as part of a cheese and cold-cut platter.
Texture contrast – Its golden-brown crust gives a satisfying crunch, while the inside remains soft and chewy.
Ingredients You’ll Need
For about 8–10 rolls:
500 g (about 4 cups) all-purpose or bread flour
300 ml (1 ¼ cups) warm water
1 packet (7 g) active dry yeast
1 teaspoon sugar
2 teaspoons salt
2 tablespoons vegetable oil or melted butter
Step-by-Step Instructions
