Zwieback (Twice-Baked)

Zwieback (Twice-Baked)

All-Purpose Flour

Zwieback is German for “twice baked,” referring to the double-baking process that goes into a dry toast that is popular throughout many parts of Europe, including Germany. The dry, crunchy toast is often used by mothers to soothe their teething babies. The name zwieback also refers to a wholly different double-layered soft roll that was perfected in German Mennonite households. When the layers are separated, these stacked rolls have an ideal spot for butter, cheese, jam, or mustard.

Recipe Servings: 24

Prep Time

30 minutes
+ 1 hour 50 minutes resting

Cook Time

30 minutes

Total Time

2 hours 50 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

½ cup (120 ml) warm water
1 tsp (4 g) sugar
1 packet (7 g) active dry yeast
6 cups (720 g) all-purpose flour, divided
1 Tbsp (20 g) salt
¾ cup (180 g) butter, melted and cooled
2 cups (480 ml) milk, scalded

Directions

Combine warm water, sugar, and yeast in a small bowl and add the sugar and yeast. Set aside until the yeast begins to foam, about 5 minutes.
Combine 3 cups (360 g) flour, salt, butter, milk, and yeast mixture in a large bowl.
Incorporate the ingredients fully before adding the remaining 3 cups (360 g) flour until a soft dough forms.
Transfer dough to a floured surface and knead it until smooth, about 7 minutes.
Place dough in a greased bowl, cover, and let rest for about 60 minutes; it should double in size.
Knead dough and divide it into four equal pieces.
Divide three of those pieces into eight pieces each and roll each piece into a smooth ball.
Place balls onto greased baking sheets.
Divide remaining quarter of the dough into 24 smaller balls.
Press your thumb into each large ball, making a small indentation.
Press one of the smaller dough balls into each larger one.
Cover zwieback and let rest for about 45 minutes.
Preheat oven to 375°F (190°C).
Bake rolls for 30 minutes, until golden-brown.
Serve warm.