Making Zwieback


Mix together in a small bowl + let sit until the yeast is frothy.

  • 1 heaping tablespoons yeast
  • ½ cup lukewarm water
  • 1 teaspoon sugar

In a saucpan/pot, heat milk. (I usually use whole milk.) Take off the heat before it boils. Don’t let it boil!

  • 3 cups milk

In a mixing bowl, combine the following:

  • 1 cup flour
  • 1 cup soft butter @ room temperature
  • 1 tablespoon salt

Once the butter/flour/salt mixture is blended + milk is heated, alternate adding milk + flour to the mixing bowl making sure the milk is completely blended with each addition.

Add the yeast mixture to the dough + fully incorporate it. Add more flour until the dough pulls away from the sides + is just a bit sticky. Knead dough until the dough is smooth.

  • about 8 cups of flour will be used

Cover and let rise once for about 1 – 1 ½ hours in a warm place until it is double in size.

Heat oven to 375oF. 

Pinch zwieback + set on greased or parchment-lined pans, cover + let rise for about 30 minutes. (This is usually the time it takes to pinch out the batch of zwieback.)

Bake for 8 – 12 minutes until golden brown on top.

Enjoy with butter + jam.

Download a .PDF of the recipe here.

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