Name: Homemade Zwieback Bread Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: German
Ingredients: 2 1/4 teaspoons (1 packet) active dry yeast; 1/4 cup warm water (105-115°F); 1 cup lukewarm milk; 1/2 cup granulated sugar; 1 teaspoon salt; 1/4 cup unsalted butter, softened; 2 large eggs; 3 1/2 – 4 cups all-purpose flour; 2 tablespoons melted butter (for brushing)

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Introduction

Zwieback is a classic twice-baked bread known for its light, crisp texture and subtle sweetness. Perfect for snacking or serving alongside soups and teas, this traditional recipe yields golden, buttery rolls that are easy to make at home.

The image shows four round, golden brown bread rolls with a soft, shiny crust, placed on crumpled brown parchment paper on a white marbled surface. The bread looks fluffy inside with a slightly crisp top. Next to the rolls, on the right side, there is a small white bowl filled with a light yellow spread or butter, and behind it, a small jar of dark red jam can be seen. The overall setting gives a fresh, homemade feeling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup warm water (105-115°F)

1 cup lukewarm milk
1/2 cup granulated sugar

1 teaspoon salt
1/4 cup unsalted butter, softened

2 large eggs
3 1/2 – 4 cups all-purpose flour
2 tablespoons melted butter (for brushing)

Instructions

Step 1: In a small bowl, dissolve the yeast in warm water and let it stand for 5-10 minutes until foamy.
Step 2: In a large bowl, combine the milk, sugar, salt, softened butter, and eggs. Mix until smooth.
Step 3: Add the yeast mixture to the wet ingredients and stir to combine.

Step 4: Gradually add the flour one cup at a time until a soft dough forms; it should be slightly tacky but not sticky.
Step 5: Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
Step 6: Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until doubled in size.

Step 7: Punch down the dough, divide it into 12-16 portions, and roll each into smooth balls. Flatten slightly, cut almost in half, and pinch two crescents together to form the traditional zwieback shape.
Step 8: Place the rolls on a parchment-lined baking sheet, cover, and let rise for 30 minutes until nearly doubled.
Step 9: Preheat the oven to 350°F (175°C).

Step 10: Bake the rolls for 15-20 minutes until golden brown.
Step 11: Brush the warm rolls with melted butter, cool slightly, and serve.

Tips & Variations

For extra flavor, add a teaspoon of vanilla or almond extract to the dough.

Use bread flour instead of all-purpose for a chewier texture.
Brush with melted butter again after the rolls cool for a richer finish.
Try topping dough balls with a sprinkle of cinnamon sugar before baking for a sweet twist.

Storage

Store zwieback in an airtight container at room temperature for up to 3 days. To keep them crisp, avoid refrigeration. For longer storage, freeze cooled rolls in a sealed bag for up to 2 months. Reheat in a toaster oven or regular oven to restore crunch.

How to Serve

Two rows of three golden brown, shiny bread rolls sit closely joined on a wooden board, each roll showing a smooth, slightly glossy surface with a soft texture. To the left of the board, a small white bowl holds dark red jam with a glossy, thick texture, while a small white bowl to the right contains pale yellow butter that looks smooth and creamy. The setting rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What exactly is zwieback?

Zwieback is a type of German twice-baked bread usually made into small rolls that are baked twice to create a dry, crisp texture, making it ideal for snacks or teething biscuits.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use slightly less instant yeast and mix it directly with the flour, skipping the proofing step, but you may need to adjust the rising times accordingly.