Mohnbrötchen (Poppy Seed Rolls)

Soft, airy, and crowned with a speckled crunch Mohnbrötchen or German Poppy Seed Rolls are a bakery classic and breakfast must-have across Germany. Whether paired with sweet or savory toppings, these rolls are a textural delight thanks to their crisp crust and pillowy interior.

Baked fresh each morning in bakeries throughout the country, Mohnbrötchen are a flavorful and eye-catching addition to any meal. And with this easy recipe, you can bring them straight to your own table.

The Origins of Mohnbrötchen

Bread rolls—or Brötchen—are essential to German breakfasts, and poppy seed versions have long been a favorite. The poppy seeds not only add crunch but also a gentle nutty flavor and traditional flair.

Popular especially in northern and central Germany, Mohnbrötchen are served with jam, cheese, sausage, or simply buttered and enjoyed with a strong cup of coffee. They’re one of the most recognizable offerings in German bakeries.

Ingredients & Preparation (Step-by-Step Recipe Guide)

Ingredients for Authentic Mohnbrötchen

• 500 g (4 cups) bread flour
• 1 packet (7 g) dry active yeast
• 10 g (2 tsp) salt
• 1 tsp sugar
• 300 ml (1¼ cups) warm water
• 2 tbsp neutral oil or melted butter
• Poppy seeds for topping

Optional tools: Baking sheet, parchment paper, kitchen scale, spray bottle

How to Make Mohnbrötchen (Step-by-Step Instructions)

Step 1: In a bowl, dissolve yeast and sugar in warm water. Let sit for 10 minutes until bubbly.

Step 2: In a large bowl, mix flour and salt. Add yeast mixture and oil. Knead until the dough is smooth and elastic, about 8–10 minutes.

Step 3: Cover and let rise in a warm spot for 1 to 1.5 hours.

Step 4: Divide dough into 8 equal pieces. Shape into balls or ovals and place on a lined baking tray.

Step 5: Brush each roll with water and dip the tops into poppy seeds. Return to tray, seed-side up.

Step 6: Let rise uncovered for 25–30 minutes. Preheat oven to 220°C (430°F).

Step 7: Score rolls and bake for 18–20 minutes until golden and crusty. Let cool on a rack.

Tips:

• Use freshly toasted poppy seeds for maximum flavor.
• Spray rolls with water just before baking for a better crust.
• Store in a cloth bag for freshness or freeze in batches.

Serving Suggestions & Variations

How to Serve Mohnbrötchen

Serve with butter and jam, cheese and tomato, or deli meats. They’re perfect for breakfast platters, picnics, or snack trays.

Variations & Regional Twists

• Sesambrötchen: Use sesame seeds instead.
• Körnerbrötchen: Try a mix of pumpkin, flax, and sunflower seeds.
• Mini Rolls: Shape into bite-sized buns for buffets or kids’ lunches.

Explore more German classics with Kartoffelbrot – Potato Bread or Dinkelbrot – Spelt Bread.

Mohnbrötchen are proof that something simple can be deeply satisfying. Whether homemade or bakery-fresh, their soft interior and crunchy top are a treat worth savoring any time of day.

Discover more classic loaves and traditional favorites on our German Bread Recipes page—your guide to rustic, regional, and everyday German baking.

Related Recipes:

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Pumpernickel Recipe – Originating from Westphalia, this dense, dark rye bread is slow-baked for hours, developing its signature malty sweetness.

Vollkornbrot (Whole Grain Bread) Recipe – Packed with whole grains and seeds, this high-fiber loaf is favored for its nutty flavor and nutritional benefits.

Roggenbrot (Rye Bread) Recipe – A classic in German bakeries, Roggenbrot is typically sourdough-based and rich in earthy rye flavor.

Brötchen (Bread Rolls) Recipe – Crisp on the outside and soft within, Brötchen are the go-to breakfast rolls found on every German table.

Pretzels (Brezn) Recipe – Twisted and golden-brown, these iconic Bavarian soft pretzels are finished with salt and loved across the globe.

Schwarzbrot (Black Bread) Recipe – Made from coarse rye and sourdough starter, this dense loaf is especially popular in northern Germany.

Dinkelbrot (Spelt Bread) Recipe – Spelt-based with a light, nutty flavor, Dinkelbrot is an ancient-grain alternative enjoyed for its digestibility.