San Francisco Style Dutch Crunch Bread Recipe - Better Baker Club (2024)

This Dutch crunch bread recipe makes the best sandwich rolls with the perfect balance of softness and crunch!

San Francisco Style Dutch Crunch Bread Recipe - Better Baker Club (1)

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When you think of San Francisco and bread, sourdough probably comes to mind. But did you know they are also known for a crunchy crusted, sweet, and crackly sandwich roll called Dutch Crunch Bread? Today I’m sharing an easy homemade recipe for this wonderful treat for your rolls or sandwich bread.

Be sure to check out my other popular sandwich bread recipes:

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Subway Style Italian Herb and Cheese Bread

9 Grain Honey Oat Bread

Dutch Crunch Bread has many names

You may know this bread as Tiger Bread/Dutch Tiger Bread/Marco Polo Bread/ Giraffe Bread.

The name originates from a bread made in The Netherlands. It is often referred to as Tiger Bread because of the spotty striped appearance the bread has when it is baked.

The crunch comes from a mixture of rice flour paste that is applied to the bread just before the bread bakes. When it cooks it crackles and creates a wonderfully crunchy crust.

San Francisco’s other favorite bread

San Francisco is famous for its sourdough bread. People say that the city’s foggy weather creates the special bacteria that give sourdough its unique taste. In most San Francisco Bay Area sandwich shops, you’ll see sourdough on the menu. You will often find another popular bread called the Dutch Crunch roll, as well.

Dutch Crunch rolls are great for sandwiches because they have a unique texture and flavor. The bread’s crunchy and slightly sweet crust, adds a delightful contrast to the soft interior. This combination of textures and flavors enhances the overall sandwich experience, making it a popular choice for sandwiches in the San Francisco Bay area and beyond.

San Francisco Style Dutch Crunch Bread Recipe - Better Baker Club (2)

San Francisco bakery shares their Dutch crunch bread recipe

This Dutch Crunch Bread Recipe comes from a popular bakery in Northern California. This little bread shop is tucked away between the Giant Redwoods and the Pacific Coast Shoreline in Eureka, CA. They make the most delicious Dutch Crunch bread rolls that are delivered daily to dozens of sandwich shops in the area.

I got the privilege of consulting with this bakeshop a while back and they agreed to answer some questions and share their recipe for this best-selling sandwich loaf recipe.

How is Dutch crunch bread made?

Dutch crunch bread is made by applying a sweet rice flour paste to the top of the bread dough. When it’s baked, the topping cracks and creates a crunchy texture.

💡Pro Tip- Phil at Mity Nice Bakery recommends mixing the rice paste mixture when you mix the bread dough, and applying it to the loaves immediately after shaping them. This helps get the best crackle!

What is Dutch crunch paste made from?

The sweet, crispy crunch of Dutch crunch bread begins with a paste made of rice flour, brown sugar, vegetable oil, yeast, water, and salt. The recipe for Dutch crunch paste can be found at the bottom of this post in the recipe card.

Is Dutch Crunch better on rolls or bread?

When it comes to Dutch Crunch, rolls are the way to go for maximum crunch. The magic of the crunchy topping really shines when you bite into a roll. But when it’s spread on bread, the crunch-to-bread ratio just doesn’t quite stack up.

San Francisco Style Dutch Crunch Bread Recipe - Better Baker Club (3)

Preparing to make Dutch crunch rolls

Heads up! This recipe needs a bit of planning – you’ll need to get things started a day ahead of your baking schedule. But trust me, the wait will be worth it when you taste the incredible flavor and texture of the final product!

Here’s what you’ll need to make Dutch crunch rolls

  • Stand mixer with a dough hook attachment (since this dough can get sticky, it’s tough to knead by hand)
  • Large mixing bowl for proofing the dough
  • Silicone bread mold (optional, but it helps to get the perfect loaf shape)
  • Baking sheet for baking the bread
  • Plastic wrap or a tea towel to cover the dough while it rises

With these tools in hand, you’ll be all set to bake up some San Francisco-style Dutch crunch bread!

Dutch crunch bread recipe: step-by-step

Step 1: Make a poolish starter the night before

A poolish starter is a type of pre-ferment used in bread making. It’s made by combining equal parts flour and water with a small amount of yeast and allowing it to ferment for a certain period of time, usually overnight or up to 16 hours. This starter adds flavor, improves texture, and enhances the rise of the bread.

For this recipe, we’re going to mix a starter by combining flour, water, and yeast in a bowl. Let this mixture sit at room temperature overnight.

Step 2:Start the bread dough in the morning

When you’re ready to bake, just add the poolish starter and the remaining bread dough ingredients to your stand mixer. To achieve the desired smooth and elastic consistency of the dough, I suggest using a stand mixer instead of attempting to knead it by hand.

Step 3: Combine the ingredients for the rice paste mixture

Stir the paste ingredients together thoroughly until they form a smooth, thick batter. This mixture will be the key to achieving that signature crunchy crust on your Dutch crunch bread. Make sure there are no lumps, as a smooth consistency will ensure an even coating on the bread.

Step 4: Shape and top your Dutch crunch rolls

Divide the dough into 3 equal pieces and roll each piece into a baguette shape. Next, take a brush and apply a generous layer of the rice paste mixture onto the top surface of each roll. Ensure the paste covers the entire top surface evenly, as this will result in that characteristic crunchy crust once baked.

Cut the baguette into 3rds to create 9 sandwich rolls.

Place the rolls on a parchment-lined baking sheet, leaving some space between each one to allow for rising. Once all the rolls are coated and arranged, cover them lightly with plastic wrap and let them rise until they double in size.

Step 5: Proof and bake the rolls

Once the rolls have doubled in size, it’s time to proof and bake them. Preheat your oven to 375 degrees F. While the oven heats up, carefully uncover the risen rolls. They should now appear puffy and expanded. Place the baking sheet in the preheated oven and bake the rolls until they develop a golden-brown crust and the bottoms sound hollow when tapped, around 15-20 minutes.

Keep an eye on them to prevent over-browning. Once baked, remove the rolls from the oven and let them cool on a wire rack for a few minutes before serving.

Enjoy your freshly baked Dutch crunch rolls with their irresistible crunchy exterior and soft, fluffy interior!

San Francisco Style Dutch Crunch Bread Recipe - Better Baker Club (4)

Dutch Crunch Sandwich Bread Recipe

A Crunchy crusted, sweet and crackly bread roll perfect for sandwiches.

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 25 minutes mins

Servings 9 rolls

Equipment

Ingredients

Poolish Starter

  • 1/3 cup Water, lukewarm 66g
  • 1/2 cup Bread Flour 66g
  • 1/8 Tsp Yeast, active dry or instant

Bread Dough

  • 3 cups Bread Flour 360g
  • 1 cup Water,lukewarm 234g
  • 2 1/2 Tbsp. Sugar, divided 36g
  • 1 1/2 tsp. Salt 10g
  • 2 1/4 tsp Yeast, 1 pack active dry or instant 7g
  • 2 Tbsp Vegetable oil 18g

Dutch Crunch Paste Topping

  • 1 Tbsp Warm water
  • 2 Tbsp Rice flour
  • 1/2 tsp Instant yeast
  • 1 Tbsp Brown sugar
  • 1/4 tsp Salt
  • 1 tsp Vegetable oil

Instructions

Starter Instructions

  • In a mixing bowl, combine 1/3 cup of water (or weigh out 66 grams) with 1/2 cup of bread flour (or weigh out 66 grams). Sprinkle in 1/8 teaspoon of yeast.

  • Stir the mixture until well combined and there are no lumps. Cover the bowl with plastic wrap. Let the starter rest at room temperature overnight or for at least 8-12 hours.

Bread Dough Instructions

  • The following day: In a small bowl, combine a cup of warm water with the active dry yeast and 1 Tbsp. of sugar. Let it sit for 5 minutes until it becomes frothy. While you are waiting, measure the flour, salt, and oil and set aside.

  • Combine the dry ingredients and the yeast mixture along with the poolish starter, remaining sugar, and oil, in the bowl of your stand mixer. Mix with the dough hook attachment until they come together into a rough dough. 3 minutes on low speed. There should be no dry ingredients remaining on the bottom of the bowl. Continue to knead until the dough becomes smooth and elastic. About 8 minutes. (the dough may still be a little sticky at this point, but resist the urge to add more flour)

  • Place the dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours

  • Next mix the Dutch crunch paste. In a medium bowl, combine the water, rice flour, yeast, brown sugar, salt, and oil to form a paste. Cover the bowl and allow the paste to proof along with the dough.

  • Punch down the risen dough and divide it. To do this, lightly flour your work surface and divide the dough into 3 equal pieces of dough. If you are using a food scale each piece should weigh about 10 ounces.

  • Shape the dough into baguette shapes. Use a pastry brush to top each baguette with the Dutch crunch topping.

  • After the topping has been added, cut each baguette into 3 equal size pieces. place them in the Silicone Bread Mold, or a baking sheet lined with parchment paper. Cover the shaped dough with a kitchen towel and let it rise again until doubled in size, about 30-45 minutes.

  • Preheat your oven to 375 degrees F (190°C). Once the dough has risen, bake in the preheated oven for 20-25 minutes or until golden brown and sounds hollow when tapped on the bottom. Remove from the oven and let cool on a wire rack before slicing and serving.

Notes

This delicious bread is best enjoyed the same day it's baked for optimal freshness. However, if you find yourself with extras, store them in an airtight container or a sealed ziplock bag to maintain moisture and prevent staling.

Tried this recipe?Let us know how it was!

Just check out this beautiful Sandwich made on the Mity Nice Bakery’s Dutch Crunch Sandwich Roll!

San Francisco Style Dutch Crunch Bread Recipe - Better Baker Club (6)
San Francisco Style Dutch Crunch Bread Recipe - Better Baker Club (2024)

FAQs

Why is Dutch Crunch bread so good? ›

Textural differences between the crispy top of the rice flour coating and the softer bread is what makes this so special, as multiple textures excite the sensory experience." Ike's Sandwiches.

What kind of bread is Dutch crunch? ›

Dutch Crunch bread is a San Francisco bread sensation that is not sourdough! These rolls — generally used for building sandwiches — are made from a tender white bread but topped with a rice flour coating that bakes up incredibly crisp and crackled, making for a bread roll that is both beautiful and delicious.

Where did Dutch Crunch Bread originate? ›

Where did Dutch crunch bread come from? The bread originated in the Netherlands in the early 1900s. While we're not totally sure how it got here, the first mention of Dutch crunch in the United States was in a Eugene, Oregon newspaper in 1935, according to food historian Erica J.

Is Dutch Crunch bread a West Coast thing? ›

(The “Dutch” in the name was our biggest hint here.) Galli's Sanitary Bakery probably popularized this bread in San Francisco in the 1960s — but it originated in the Netherlands (where it's called “tijgerbrood” or “tiger bread”), and its first appearance in the U.S. was in Eugene, Oregon, in the 1930s.

Why is European bread so much better than American? ›

The biggest difference between American breads versus European breads is the quality of the ingredients used in each bread. Standard, store-bought American bread contains many preservatives and fillers that are banned in European countries.

How to store dutch crunch bread? ›

Storage information: Dutch crunch rolls are best eaten fresh. Store any leftovers in an airtight container at room temperature for 2 days and reheat or toast before using; freeze for longer storage.

What is the meaning of Dutch crunch? ›

/ˌdʌtʃ ˈkrʌntʃ/ us/ˌdʌtʃ ˈkrʌntʃ/ Add to word list Add to word list. a type of soft white bread that has a crust (= a hard outside layer) that is marked with a pattern of lines and irregular round shapes: Here's how to make your own Dutch crunch bread. May I have a deli turkey sandwich on dutch crunch?

What are the ingredients in Safeway Dutch Crunch bread? ›

Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Rice Flour, Palm Oil, Sugar, Salt, Dried Whey, Dried Egg Yolk, Soy Flour, 2% or Less of Each of the Following: Soybean Oil, Enzymes, Ascorbic Acid, Sea Salt, Yeast.

Why is tiger bread so tasty? ›

The bread is generally made with a pattern baked onto the top made by painting rice paste onto the surface prior to baking. The rice paste that imparts the bread's characteristic flavour dries and cracks during the baking process. The bread itself has a crusty exterior, but is soft inside.

Why is it called tiger bread? ›

Tiger bread is delicious thanks to its crunchy mottled crust and fluffy middle. It's known as a bloomer loaf and is called tiger bread because the first baker who made it a long time ago thought it looked stripey like a tiger.

What is the name of the Dutch crunch? ›

Dutch Crunch Bread has roots in the Netherlands, where it's called tijgerbrood (tigerbread). The name stems from the crunchy topping's irregular pattern, which resembles tiger stripes. In the UK, this bread is often called Giraffe Bread for similar reasons.

What does Dutch crunch bread taste like? ›

The bread innards have a great white bread squish, and doughy sweetness. The crunch on top adds even more of that classic Dutch crunch sweetness (something Boudin was lacking), and it does get quite crunchy. That said, these still aren't cut-your-mouth-up crunchy. But beggars can't be choosers.

Is Dutch crunch Old Dutch? ›

Old Dutch Foods, Inc. is a manufacturer of potato chips and other snack foods in the Midwestern United States, New England and Canada. Their product line includes brands such as Old Dutch Potato Chips, Dutch Crunch, Ripples, Cheese Pleesers and Restaurante Style Tortilla Chips.

Is West Coast sourdough and sourdough and co the same? ›

In its federal suit, Sourdough & Co. alleged that former licensees committed trademark infringement by continuing to operate after terminating their agreement with the company and using similar branding, only under a different company called West Coast Sourdough.

Why is German bread so much better? ›

German bread is unlike any other bread known to Europe. It is dark, chewy and dense, composed mainly of whole grains, such as rye, spelt, and millet. Wheat is taking a back-seat compared to other countries, where it is the dominant grain, resulting in lighter, whiter and starchier (and less healthy) bread types.

Why is Icelandic bread so good? ›

The two key elements here are low and slow. The bread develops considerable sweetness by allowing the loaf to cook over a much longer period than if you were to place it in a regular oven. The dough contains no yeast; instead, a sourdough starter kicks off proceedings.

What does Dutch crunch roll taste like? ›

"Dutch Crunch rolls have a sweet flavor reminiscent of the white bread you always wanted as a kid, but maybe didn't get if you had whole-wheat parents, as so many of us Californians did," says San Francisco–based food writer Lauren Sloss. "And Dutch Crunch rolls should be soft--really soft.

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