Swabian cuisine has plenty of nice appetizers up its sleeve. One of them is the Bätscher.
A Bätscher is made with a very hearty yeast dough, topped with sour cream, chives, bacon, caraway (!), or whatever else your heart desires. While the original is made in a wood stove, this recipe works just fine with a normal oven at home. Some say they are called Dätscher; others say Dätscher are something completely different.
The Secret of making Swabian Bätscher
A little background on this specific recipe: My sister and her friends do a 24-day Christmas calendar each year. One year, they gifted each other recipes along with the ingredients, and Bätscher was one of them. My sister provided it to me, but it was just the ingredient list and a quick paragraph saying “make the dough” before it was cut off. So, I had to get creative here!
I hope you enjoy the recipe. And you know what is better than one Swabian appetizer with weird names? Several of them! Find my full list of German appetizers here!
More Swabian Essentials
Swabian Potato Salad ○ Kohlrabi with Fleischkuechle (Swabian Meatballs) ○ Sauerbraten (Sour Roast)
Swabian Bätscher (Savory Flatbreads)
Ingredients
For the Dough (Teig):
- 4 cups All-Purpose Flour 500g
- 1 3/4 tsp 1/4 package Active Dry Yeast
- 1 1/4 cups 300ml Milk, lukewarm
- 2 tsp Salt
- 1 tbsp Vegetable Oil
- 11 tbsp Butter or Margarine, softened 150g
For the Topping (Belag):
- 3/4 cup Schmand or Crème Fraîche 200g
- 1 Egg Yolk
- 1 tsp Salt
- Fresh Chives chopped
- Sunflower Seeds for crunch
- Diced Ham or Bacon Speck
- Onion pieces finely diced
- Not Optional: Caraway seeds very traditional!
Instructions
- Prepare the Yeast Dough: In a large bowl, combine the flour and yeast. Slowly pour in the lukewarm milk, softened butter, oil, and salt. Knead the mixture until a smooth, elastic dough forms. If using a stand mixer, use the dough hook for about 5–7 minutes.
- The First Rise: Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot. Let the dough rise until it has visibly doubled in size (usually 1 to 1.5 hours).
- Mix the Cream Base: While the dough is rising, whisk together the crème fraîche (or Schmand), the egg yolk, and the salt in a small bowl. Prepare your toppings (chop the chives, onions, and bacon) so they are ready to go.
- Shape the Bätscher: Preheat your oven to 400°F (200°C). Punch down the risen dough and turn it onto a lightly floured surface.For appetizers: Divide the dough into small balls (about the size of a golf ball) and flatten them into small discs.For meals: Divide into larger portions and roll into ovals.Place the shapes onto a baking sheet lined with parchment paper.
- Top and Bake: Spread a generous spoonful of the cream mixture onto each disc. Sprinkle with bacon, onions, sunflower seeds, and caraway seeds. Bake for 15–20 minutes until the edges are golden brown and the cream topping is set and slightly bubbly.
- The Finishing Touch: Immediately after taking them out of the oven, sprinkle with fresh chopped chives. They are best served warm, right off the tray!
Notes
| Metric | Amount |
|---|---|
| Calories | ~380 kcal |
| Fat | 22g |
| Carbs | 38g |
| Protein | 8g |
Bätscher are a perfect appetizer for your German dinner. For your main course you could try Goulash or maybe Schnitzel? 🥨🦉
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