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Viennese “Salzstangerl” – soft bread sticks topped with coarse salt

Viennese Salzstangerl – Soft Bread Sticks with Coarse Salt

Crispy on the outside, soft and fluffy inside – learn how to bake authentic Austrian Salzstangerl at home, straight from Vienna’s 19th-century baking tradition.

Salzstangerl are a beloved pastry from Austria, especially from Vienna’s classic baking culture. These small, elongated bread rolls are made from yeast dough and sprinkled with coarse crystal salt before baking – hence their name. Their shape is slightly curved or straight with the typical twist. A perfect Salzstangerl is golden and crispy on the outside, yet soft and airy inside. They are enjoyed with butter, cheese, ham, spreads – or simply with an egg for breakfast.

What Makes a Perfect Salzstangerl?

  • Crispy crust thanks to high oven heat and a bit of steam.
  • Fluffy crumb from long resting times.
  • Signature twist that gives them their Viennese charm.

Original Salzstangerl Recipe (approx. 12 pieces)

Ingredients for the Dough

  • 500 g (3 ¾ cups) wheat flour – type W700 (Austria) or type 550 (Germany), similar to all-purpose flour
  • 250 ml (1 cup) lukewarm milk (or half milk, half water)
  • 20 g (0.7 oz) fresh yeast or 7 g (2 tsp) dry yeast
  • 10 g (2 tsp) sugar
  • 10 g (2 tsp) salt
  • 50 g (3 ½ tbsp) soft butter
  • 1 egg (optional – for a smoother dough)

For Brushing & Topping

  • 1 egg white (or some milk or water for brushing)
  • Coarse salt (e.g. pretzel salt or coarse sea salt)
  • Optional: caraway seeds

Preparation

  1. Start the yeast: Dissolve yeast and sugar in lukewarm milk. Let sit for 10 minutes until bubbly.
  2. Mix and knead: Combine flour and salt, then add yeast mixture, butter, and optional egg. Knead 8–10 minutes until smooth and elastic.
  3. Let rise: Cover and rest for about 60–75 minutes until doubled in volume.
  4. Shape: Divide into 12 pieces, roll into thin ropes, twist slightly, and shape into sticks.
  5. Brush and top: Brush with egg white (or milk/water), sprinkle with coarse salt and optional caraway.
  6. Proof: Let rest 20–30 minutes. Preheat oven to 392 °F / 200 °C.
  7. Bake: Bake 15–20 minutes until golden. Add steam at the beginning for extra shine and crispiness.
  8. Cool & enjoy: Let cool on a rack – best enjoyed slightly warm.

Flour tip: When rubbed between your fingers, the flour should feel silky – not grainy or powdery – and stick lightly when pressed together.

Variations

  • Poppy Seed Sticks: Replace salt with poppy seeds.
  • Caraway Sticks: Sprinkle with caraway seeds.
  • Cheese Sticks: Top with grated cheese and bake until golden.

Pro Tips for the Perfect Bake

  • Ideal dough temperature: 75–78 °F (24–26 °C).
  • Windowpane test: Stretch a bit of dough – if it doesn’t tear, it’s well kneaded.
  • Steam boost: A small dish of water in the oven ensures a crisp crust.

FAQ about Salzstangerl

Can I use dry yeast instead of fresh yeast?

Yes – use 7 g (about 2 teaspoons) dry yeast to replace 20 g fresh yeast. Mix it directly with the flour or dissolve in warm milk.

How do I get the twisted Salzstangerl shape?

Roll each piece of dough into a rope (about 10–12 in / 25–30 cm), twist 1–2 times, and place on the baking sheet.

How can I store Salzstangerl?

Best enjoyed fresh. Keep in an airtight container for up to 2 days. Reheat at 350 °F (180 °C) for 5 minutes to revive the crust.

Bring Austrian Baking to Your Kitchen

Preheat your oven, twist the dough, and fill your home with the aroma of fresh Viennese bread. Try different toppings – salt, poppy seed, caraway, or cheese – and enjoy a taste of Austria.


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