Sauerkraut on Bread Dough

Sauerkraut on Bread Dough

Catrin 1

"This German appetizer goes really well with a crisp Riesling or German beer!"
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2 h 40 m servings 315 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Crumble the yeast into a small bowl. Pour in the sugar and water, and stir with a fork until the yeast has dissolved. Allow to sit for 15 minutes, then stir in the salt and clarified butter.
  2. Pour the flour into a large bowl and make a well in the center. Stir in the yeast mixture, then knead until the dough is smooth and elastic, about 12 minutes. Return dough to the bowl, cover with a cloth, and let rise in a warm place until doubled in bulk, about 1 hour.
  3. While dough is rising, cook bacon in a skillet over medium heat until nearly crispy; drain off fat. Mix together the sour cream, eggs, caraway seed, nutmeg, salt, and pepper in a bowl until smooth. Set aside.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Roll out the dough into a rectangle to fit a baking sheet. Place the dough onto the baking sheet and sprinkle with bacon. Evenly cover the dough with well drained sauerkraut, then drizzle the sour cream and egg mixture over the sauerkraut.
  6. Bake on the middle rack of the preheated oven for 40 minutes, or until bread is browned on the top and underneath. Let cool slightly, then cut into squares to serve.



Let me qualify my review by first saying this: I did not use the dough part of this recipe, I used my own. That being said, this was a pretty good recipe. It tastes like a Reuben sandwich with...

The only reason I gave this 4 stars is because I am not crazy about caraway seeds and sauerkraut. I leave them out, even if I am German! Otherwise it is delicious!

This was terrific. Wish I'd had a dry Alsatian Riesling to go with it, but this was great for dinner outside on a hot night with beer and a salad. My store didn't have fresh yeast (apparently it...