Growing up in Germany, bakeries were integral to daily life. Stepping inside felt almost ceremonial, with displays of Brötchen, golden Laugenstangen, warm Pretzels, and beautifully shaped Salzstangen (German Bread Sticks) glistening with coarse salt.
Certain smells stay with you no matter where life takes you. For me, it’s the unmistakable aroma of a German bakery in the morning—warm yeast, freshly baked rolls, a hint of butter, and a whisper of malt. It evokes home, childhood, and gentle Saturday mornings.
When I moved away from Germany, I didn’t realize how much I would miss that daily ritual. There’s something grounding about holding a warm roll and knowing exactly how it will taste. Like many who carry their homes within, I eventually tried to recreate those flavors in my own kitchen.
Every bakery had its own version—some softer, some crispier, some with sesame or nigella seeds—but all of them carried that same irresistible promise: simple ingredients transformed into something deeply satisfying.
Make a Poolish or pre-dough 12 to 18 hours ahead 
Knead the dough (8 to 10 min) 
Transfer the dough to a large bowl, cover, and let rest for 1 hour at room temperature. 
Flatten each piece in a bit of flour, stretch it into an oval, and roll it out with a rolling pin. 
Roll up dough towards the pointed end 
Brush with beaten egg and let rise for 30–40 minutes at room temperature 
Finished baking Salzstangen on baking sheet 
Salzstangen German Bread sticks in basket
German Salzstangen—Bread Sticks became part of my baking routine. They’re simple but require patience and care, along with the joy of working with dough. The preferment bubbles overnight, filling the kitchen with a tangy aroma. The smooth, cool dough warms in your hands, while shaping each little horn becomes almost meditative.
The the real magic happens in the oven. As they bake, the Hörnchen puff slightly, their crust turning glossy and golden. The egg wash gives them shine, while salt or seeds cling to the surface just as I remember from my childhood bakeries. When I open the oven door, I’m instantly transported back to those early mornings in Germany, standing with a warm paper bag, eager for that first bite.
Baking these at home isn’t just about the recipe; it’s about recreating a feeling and bringing a piece of Germany into my kitchen. Each tray of warm, fragrant Salzstangen – German Bread Sticks reminds me that home isn’t left behind. It’s something you can bake back into your life, one golden, salty roll at a time.
My Baking Tips
Use cold milk for better structure
German bakery doughs often start cooler than you might expect. The cold milk helps the dough develop slowly and evenly, giving the Hörnchen their fine, tender crumb.
Don’t skip the overnight preferment. (Poolish)
That little bowl of bubbling dough is the secret to flavor. It adds depth, improves the crust, and gives the Hörnchen that unmistakable bakery aroma.
Knead until the dough is truly smooth
This dough loves a good, thorough knead. When it’s ready, it will feel elastic, soft, and slightly cool to the touch—almost like a brioche dough, but firmer.
Let the dough relax before shaping
Those 10 minutes of rest make shaping so much easier. The gluten loosens, the dough becomes more cooperative, and your Hörnchen will roll up beautifully tight.
Avoid extra flour during shaping
It may feel counter intuitive. However, a lightly tacky surface helps the dough grip itself as you roll it. This creates that classic tight spiral and a better rise in the oven.
Brush twice for a glossy crust
The first egg wash helps the dough stay soft while rising. The second gives the Hörnchen their signature shine and helps the seeds cling perfectly.
Steam the oven for a bakery-style crust
A burst of steam at the beginning of baking keeps the crust supple. This allows the Hörnchen to expand fully before turning golden and crisp.
Enjoy them fresh
Salzstangen -Bread sticks are at their best on the day they’re baked—still slightly warm, with that irresistible salty crunch.
Salzstangen – German Bread Sticks
Ingredients
- Poolish pre-dough:
- 1 cup lukewarm water
- 1 cup wheat flour
- Main Dough:
- All of the pre-dough
- 400 g wheat flour Type 550 (3 ¼ cups all-purpose flour)
- 260 g cold whole milk (1 cup + 1 tbsp)
- 1 ¼ tsp active dry yeast
- 50 g butter (3 ½ tbsp)
- 1 tsp diastatic active malt powder (or 2 tsp honey)
- 10 g salt (1 ½ tsp)
- For brushing and topping
- 1 egg, beaten
- Optional Toppings:
- Sesame seeds
- Pretzel or sea salt
- Everything Bagel Seasoning
Instructions
- Poolish (pre-dough): Mix all ingredients until smooth. Cover and let rest at room temperature for 12–16 hours, until doubled in volume.
- Main Dough: Place the pre-dough and all remaining ingredients into a stand mixer.
- Knead on low speed for 2–3 minutes.
- Increase the speed and knead for another 8–10 minutes, until the dough is smooth and elastic.
- Transfer the dough to a large bowl, cover, and let rest for 1 hour at room temperature.
- Shaping: Turn the dough out onto the work surface and divide into pieces of about 80 g (approx. 2.8 oz).
- Lightly flour the pieces and round them with the un-floured side down.
- Cover with a cloth and let relax for about 10 minutes.
- Flatten each piece in a bit of flour, stretch it into an oval, and roll it out with a rolling pin.
- Pull the back end into a triangle and taper the front end.
- Roll up from the wide end toward the pointed end.
- Tip: Avoid using extra flour while rolling — it helps the rolls stay tight.
- Place the shaped rolls on a baking sheet lined with parchment paper. Brush with beaten egg and let rise for 30–40 minutes at room temperature.
- Meanwhile, preheat the oven to 250°C (480°F) top/bottom heat.
- After rising, brush again with egg and sprinkle with sesame, pretzel or sea salt.
- Baking: Place the tray on the middle rack of the preheated oven.
- Steam the oven immediately (for example, by spraying water or dropping a few ice cubes onto a hot tray).
- Bake for 15–20 minutes, until golden brown.
Notes
For topping you can use sea salt or your favorite seeds
