At a Glance
Sesam Brötchen are small sourdough rolls with a crisp crust, tender crumb and a toasty sesame topping. Longer, controlled fermentation builds flavor and improves crumb structure – key principles used across German roll recipes[1][2].
Not suitable if:
- • You need immediate bread in under 6 hours → try a quicker recipe
- • You don't maintain a healthy starter → create or refresh your starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements and consistent hydration
Dough Scraper
Makes dividing and shaping sticky dough simple
Banneton Proofing Basket
Use for final proof if you prefer oblong rolls and structure
Parchment Paper
Helps transfer rolls to hot baking surface without sticking
Bread Lame
For consistent scoring and controlled oven spring
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Ingredients
Weigh all ingredients on a kitchen scale. Use scale-based percentages for consistent results[1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour | 600g | 100% | strong flour 11-13% protein |
| Water | 420g | 70% | room temperature (approx. 20–24°C) |
| Active sourdough starter | 120g | 20% | fed and bubbly, 4–6 hours after feeding |
| Salt | 12g | 2% | |
| Olive oil | 10g | 1.7% | optional — aids crust coloration |
| Sesame seeds | 80g | 13.3% | for topping; toast lightly for deeper flavor |
Schedule
Weekend Version
A relaxed schedule with a long cold proof
Weekday Version
Evening mixing with bake next morning
💡 Tips
- If dough seems overproofed after cold proof, retard baking by 30–60 minutes at room temperature to regain some strength[1]
- Short on time? Skip cold proof and final proof 1.5–2 hours at room temperature, but expect slightly less developed flavor[2]
Step by Step
Autolyse
Combine bread flour and water in a large mixing bowl. Mix until no dry flour remains and let rest 20–30 minutes. Autolyse improves extensibility and crust development[1].
⏱ 20-30 minutes
Add starter and salt
Add active starter and salt to the autolysed dough. Mix with a dough scraper and finish with light pinches to incorporate. Add olive oil if using.
⏱ 5-10 minutes
Bulk fermentation with stretch-and-folds
Perform 3–4 sets of stretch-and-folds every 20–30 minutes during the first 2 hours of bulk fermentation. Keep dough covered to prevent drying. This builds strength without kneading[1].
⏱ 2-3 hours (depends on temperature)
Divide and pre-shape
Turn dough onto a lightly floured surface dusted with semolina or rice flour. Use a dough scraper to divide into 10 equal portions (~80g). Pre-shape into rounds and rest 15–20 minutes.
⏱ 15-20 minutes
Final shape and seed topping
Shape into tight rounds. Lightly wet the top of each roll with water (use fingers) and dip into sesame seeds so they adhere. Place on a parchment-lined tray spaced for expansion. Optionally score shallowly with a bread lame for controlled splitting.
⏱ 10-15 minutes
Cold proof or final proof
Refrigerate the shaped rolls for 12–18 hours for flavor and convenience. Alternatively, proof at room temperature until almost doubled (1.5–2 hours). Cold proof also firms dough, improving scoring and crust.
⏱ 12-18 hours in fridge or 1.5–2 hours at room temp
Bake
Preheat oven to 250°C/480°F with a baking stone or Dutch oven and a tray for steam (or use a cloche). Transfer rolls on parchment paper, score if desired, and bake with steam for 8 minutes, then remove steam and bake 10–14 minutes until deep golden brown.
⏱ 18-22 minutes
Cool
Transfer rolls to a rack and cool at least 30 minutes. Warm rolls are tempting, but slice only when slightly cooled to avoid a gummy crumb.
⏱ 30-60 minutes
Tips & Variations
Variations
Whole wheat variant
Replace 150g bread flour with whole wheat
→ Heartier flavor, slightly denser crumb
Sesame & poppy mix
Use 50% sesame + 50% poppy seeds as topping
→ More visual contrast and flavor
Milk wash
Brush with milk before seeding
→ Softer crust and slightly shinier surface
Pro Tips
- 💡 Use a digital kitchen scale for accurate division — weigh each roll for consistency
- 💡 For extra crispness, bake on a hot baking stone or preheated steel and add steam in the first 8 minutes[1]
- 💡 A light oiling of hands prevents sticking when shaping; sesame improves adhesion
Common Issues
If things go off-plan, check these common issues:
Storage
Room temperature in a paper bag
1-2 days
Paper bag preserves crust better than plastic
Reusable bread bag or bread box
2-3 days
Keep rolls whole; slice when needed
Freezing
1 month
Cool fully, then freeze on a tray before bagging to prevent crushing
⚠️ Avoid refrigerator storage — it accelerates staling through starch retrogradation[2]