For a richer flavor, use brown butter in place of regular butter. A splash of vanilla extract in the milk mixture can enhance the sweetness. Make sure the milk mixture is not too hot when adding to the yeast, as it can kill the yeast. If you don't have time for a full hour rise, you can speed up the process by placing the dough in a warm oven (turned off) with a bowl of hot water.
Sugar Zwieback
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING24 People
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VIEWS30
Delight in the simple pleasure of Sugar Zwieback, a traditional German twice-baked treat. These crisp, golden cookies boast a delicate sweetness and a satisfying crunch, perfect for dunking in coffee or enjoying as a light snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol14 mg
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Fiber1 g
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Protein3 g
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Saturated Fat2 g
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Sodium70 mg
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Sugar9 g
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Warm the Milk Mixture: In a small saucepan, heat milk until it just begins to bubble around the edges. Remove from heat and stir in butter, honey, and salt until melted. Stir in all but 2 teaspoons of the sugar. Set aside to cool to lukewarm. (Approximately 15-20 minutes)
02 Step
Recipe View Activate the Yeast: In a large bowl, combine yeast and warm water. Let stand for 5 minutes, or until foamy, indicating the yeast is active.
03 Step
Recipe View Combine Wet and Dry Ingredients: Beat the cooled milk mixture, egg, 4 cups of flour, and nutmeg into the yeast mixture. Mix until a shaggy dough forms.
04 Step
Recipe View Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. The dough should be slightly tacky but not sticky.
05 Step
Recipe View First Rise: Divide the dough into 8 equal pieces. Roll each piece into a ball, approximately 3 inches in diameter. Place the balls 4 inches apart on lightly greased baking sheets. Gently flatten each ball into a 4-inch round. Brush the tops with water and sprinkle with the reserved sugar. Cover loosely with kitchen towels and let rise in a warm place for about 1 hour, or until doubled in size.
06 Step
Recipe View First Bake: Preheat oven to 350°F (175°C). Bake the raised rounds for 25-30 minutes, or until golden brown. Remove from oven and let cool on the baking sheets for 10-15 minutes, or until cool enough to handle but still slightly warm. Leave the oven on.
07 Step
Recipe View Slice and Second Bake: Using a serrated knife, carefully cut each round into six 1/2-inch thick slices. Place the slices, cut-sides down, on the baking sheets. Return to the oven for 5 minutes.
08 Step
Recipe View Final Bake and Cooling: Turn the slices over and bake for an additional 5-7 minutes, or until golden brown and crisp on both sides. Turn off the oven and leave the zwieback in the unopened oven to cool completely, about 45 minutes to 1 hour. This will ensure they are thoroughly dried out and crisp.
09 Step
Recipe View Storage: Store completely cooled Sugar Zwieback in an airtight container at room temperature for up to a week.
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RECIPE REVIEWS
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Please Rate
Henri Ebert
Jun 3, 2025These were amazing! My family loved them and they didn't last long.
Arlene Marvin
May 26, 2025The recipe was easy to follow and the zwieback came out perfectly crispy.
Mose Walter
May 21, 2025Next time, I might try dipping them in chocolate after the second bake for an extra treat!
Cali Satterfield
Apr 17, 2025I added a bit of orange zest to the dough and it gave them a lovely citrusy aroma.