For a richer flavor, consider using smoked bacon. Ensure the sauerkraut is well-drained to prevent a soggy crust. If you don't have fresh yeast, you can substitute with active dry yeast. Use about 2 1/4 teaspoons of active dry yeast and proof it in the same way. Experiment with different cheeses! A sprinkle of Gruyere or Swiss cheese before baking adds a delightful nutty flavor. Leftovers can be stored in the refrigerator and reheated for a quick and tasty snack.
Sauerkraut on Bread Dough
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PREP TIME2 hrs
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COOK TIME40 mins
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TOTAL TIME2 hrs 40 mins
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SERVING12 People
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VIEWS12
Elevate your appetizer game with this rustic German delight! Tangy sauerkraut, crispy bacon, and a creamy sour cream topping come together on a homemade bread dough base for a flavor explosion that pairs perfectly with your favorite crisp Riesling or German beer.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol99 mg
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Fiber2 g
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Protein8 g
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Saturated Fat10 g
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Sodium680 mg
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Sugar2 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepActivate the Yeast (15 minutes): Crumble the fresh yeast into a small bowl. Add the lukewarm water and sugar. Gently stir with a fork until the yeast dissolves. Let it sit for about 15 minutes, until foamy. Stir in the salt and melted clarified butter.
02
StepPrepare the Dough (1 hour 25 minutes): In a large bowl, create a well with the flour. Pour in the yeast mixture. Knead the dough until it becomes smooth and elastic. (About 12 minutes). Return the dough to the bowl. Cover with a clean cloth and let it rise in a warm place for approximately 1 hour, or until it has doubled in size.
03
StepCook the Bacon and Prepare the Sour Cream Mixture (15 minutes): While the dough is rising, cook the bacon in a skillet over medium heat until it's nearly crispy. Drain off the excess fat. In a separate bowl, whisk together the sour cream, eggs, caraway seeds, nutmeg, salt, and pepper until well combined. Set aside.
04
StepPreheat Oven (10 minutes): Preheat your oven to 350 degrees F (175 degrees C).
05
StepAssemble the Sauerkraut Bread (15 minutes): Roll out the dough on a lightly floured surface into a rectangle shape that fits your baking sheet. Transfer the dough to the baking sheet. Sprinkle the cooked bacon evenly over the dough. Cover the dough evenly with well-drained sauerkraut. Drizzle the sour cream and egg mixture generously over the sauerkraut.
06
StepBake (40 minutes): Bake on the middle rack of the preheated oven for 40 minutes, or until the bread is nicely browned on top and underneath. Cool slightly, then cut into squares and serve.
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RECIPE REVIEWS
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Please Rate
Ruben Shanahan
Jun 24, 2025I added a pinch of red pepper flakes to the sour cream mixture for a bit of heat, and it was delicious!
Rylee Sipes
Jun 21, 2025Followed the recipe exactly, and it turned out perfectly!
Grant Conroy
Jun 20, 2025The dough was a little sticky, but it was easy to work with.
Laila Parker
Jun 19, 2025The sauerkraut flavor really comes through!
Reed Hegmann
Jun 18, 2025I made this for a party, and it was a huge hit! Everyone loved the unique flavor combination.
Hannah Crist
Jun 13, 2025This recipe is fantastic! The dough was perfect, and the combination of flavors was incredible.
Dennis Bradtke
Jun 10, 2025Next time, I might try using a different type of cheese on top.
Pinkie Bradtke
Jun 7, 2025I would highly recommend this recipe to anyone looking for a tasty appetizer!