Main Course Recipes
Bobalky with Sauerkraut
4 servings (about 15 - 20 mini bobalky per serving)
My Bobalky with Sauerkraut is a delicious version of savory Slovak bobalky. In this dish, I will guide you through making little buns that are, after baking, shortly dipped in warm whole milk and then accompanied by a delicious topping, which in this case will be drained sauerkraut and optionally chopped bacon. Read More
Main Course Recipes
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to My Bobalky with Sauerkraut Kitchen Guide
Hello everyone, I am Tom the Chef, and I am thrilled to share my Bobalky with Sauerkraut recipe with you today. This dish is a true comfort food and a fantastic version of savory Slovak bobalky. Whenever I prepare this, I start by gathering my bread flour and active dry yeasts to make the perfect little buns. The process of baking them on a baking sheet and then dipping them in lukewarm milk makes them incredibly tender. After that, we toss them in a mixing bowl with deeply flavorful drained sauerkraut and rich melted butter. You can also add chopped bacon if you like a little extra savory punch! Grab your whole milk and let’s create this amazing Bobalky with Sauerkraut together in your own kitchen.
Preparing the Leaven with Active Dry Yeasts
When I start making Bobalky with Sauerkraut, the very first step is creating a lively leaven to ensure our savory Slovak bobalky rise beautifully. In a medium mixing bowl, I combine one-quarter cup of lukewarm milk, which I preheat in the microwave to about 90 to 100 degrees Fahrenheit. It is crucial the lukewarm milk is not too hot, or it will harm the active dry yeasts. To this, I add one-quarter cup of bread flour, two teaspoons of confectioners’ sugar, and two teaspoons of active dry yeasts. I take a French whisk and thoroughly stir everything until fully combined, which usually takes about one to two minutes. Next, I cover the mixing bowl with plastic wrap and use a knife to create one small hole to let the leaven breathe. I set it aside in a warm place until it doubles in volume, which takes about 15 to 30 minutes.
Kneading the Dough with Bread Flour
Once the leaven is ready, I move on to building the dough for the Bobalky with Sauerkraut. In my kitchen mixer fitted with a hook attachment, I place two cups of bread flour, two tablespoons of granulated sugar, and one-half teaspoon of salt. I give it a short hand stir with my whisk. Then, I add one egg, one-half stick of very soft room temperature butter, one-half cup of lukewarm milk, and the active leaven from the previous step. I begin kneading on a slow speed until all the ingredients are partially combined. After that, I increase the speed to medium-high and knead for another one to two minutes until nicely combined. I always use a bowl scraper to release the dough from the hook and the bottom of the mixing bowl. The final dough for these savory Slovak bobalky could be slightly sticky, which is perfectly normal.
Forming the Buns for the Baking Sheet
After letting the dough rise for about an hour in a covered mixing bowl until it has doubled in size, I prepare to form the little buns for our Bobalky with Sauerkraut. I make sure to work on a surface that is not floured. If the dough feels too sticky, you can consider a modification that is not part of the official recipe and work in some extra flour, though I try to avoid it if possible. I separate the dough into a few large pieces and roll each piece into strings that are one-half to three-quarters of an inch thick. Then, I cut those strings into one-half to three-quarters of an inch long segments. Using the palms of both hands, I shortly roll each segment into a round ball and carefully place them on a baking sheet lined with parchment paper or a silicone mat. It is highly important to ensure they are not touching each other and have at least one-half inch of space between each other and the edges of the baking sheet.
Baking the Savory Slovak Bobalky
Before placing my baking sheet in the oven, I let the formed buns proof in a warm place for about 10 minutes. This short proofing time lets the dough recover from being handled, and there are no specific requirements for how much they should increase in size. While they proof, I set my oven to preheat to 400 degrees Fahrenheit. Once the oven is ready, I bake the Bobalky with Sauerkraut buns until they turn a gorgeous golden color, which takes about 10 minutes. I always make sure to rotate the baking sheet in the middle of the baking time for an even bake. Once baked, you can let them rest on the baking sheet or use them immediately for the dipping step.
Preparing the Drained Sauerkraut and Chopped Bacon
While the buns are handled, I focus on the savory topping for my Bobalky with Sauerkraut. I preheat a large sauté pan on medium-high heat with two tablespoons of frying oil and add one peeled and chopped large onion. I sauté the onion with occasional stirring for about two to three minutes until it becomes glossy. Next comes an optional step: I add one-half pound of chopped bacon cut into small pieces. If you prefer a vegetarian option, you can easily skip the chopped bacon. I sauté the chopped bacon with constant stirring until it is cooked just the way I like it. Then, I add two pounds of drained sauerkraut, ensuring not to reserve the liquid. I also mix in one-half teaspoon of salt and one-half teaspoon of freshly ground pepper. I sauté everything with occasional stirring for about two minutes before transferring the drained sauerkraut mixture into a large mixing bowl.
The Soaking Station Using Whole Milk
This next step is what makes Bobalky with Sauerkraut so unique and comforting. I set up a dipping and soaking station. In a medium glass bowl, I pour two cups of whole milk and preheat it in the microwave until it is hot. Then, I carefully soak the baked savory Slovak bobalky in the medium mixing bowl with the hot whole milk. I gently stir them with a silicone spatula for about 30 seconds to one minute. This precise timing ensures the buns absorb part of the whole milk to become tender, but they do not get too soggy. Using a slotted cooking spoon, I then transfer all the soaked bobalky into the large mixing bowl that holds our prepared drained sauerkraut and chopped bacon. I try to eliminate the amount of whole milk that gets into the large mixing bowl, but a little milk residue is perfectly okay.
Final Assembly with Melted Butter
The final step to complete my Bobalky with Sauerkraut brings all the wonderful flavors together. With the soaked buns resting on top of the drained sauerkraut and chopped bacon in the large mixing bowl, I take one-half stick of melted butter and pour it over the mixture. To prepare the melted butter, I usually cut the butter into small pieces and microwave it for a short time with a few seconds break between to prevent it from exploding, or I melt it over medium heat with vigorous whisking. Once the melted butter is added, I gently stir everything using my silicone spatula until all the savory Slovak bobalky are evenly coated with the drained sauerkraut, chopped bacon, and butter. Finally, I serve this incredible dish on a plate or in a bowl, portioning about 15 to 20 buns for a serving.
Bobalky with Sauerkraut
4 servings (about 15 - 20 mini bobalky per serving)Tom the ChefPublished: 5.8.2026
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Ingredients:
Click any ingredient to learn moreLeaven:
¼ cup of milk - preheat in microwave to lukewarm (about 90 to 100°F)
¼ cup of bread flour (or all-purpose)
2 TSP of confectioners’ sugar
2 TSP of active dry yeasts
Dough:
2 cups of bread flour
2 TBSP of granulated sugar
½ TSP of salt
1 egg
½ stick of unsalted butter - room temperature (2 OZ)
½ cup of milk - preheat in microwave to lukewarm (about 90 to 100°F)
Sauerkraut:
2 TBSP of frying oil (any kind) (adjust if needed)
1 onion - peeled and chopped
Optionally: 1 LB of bacon (pork) - diced (Skip for a vegetarian option)
2 LB of sauerkraut - drained, don’t reserve liquid (amount before draining)
½ TSP of salt
½ TSP of pepper - ideally freshly ground
½ stick of unsalted butter - melted (2 OZ * )
For soaking:
2 cups of milk (preferably whole milk)
*Cut butter into small pieces before melting. Then microwave for a short time (a few seconds each) with a few seconds break between — to prevent a little “explosion” of butter. Optionally, melt butter over medium heat with vigorous whisking.
Tools:
Click any tool to learn more1x Chef’s knife
1x French Whisk
1x Plastic Wrap
1x Medium Mixing Bowl (3 – 4 QT) (suitable for microwave - glass, plastic or ceramic)
1x Wooden Spoon
Nutrition per 1 Serving:(recipe split into 4 servings)
EstimatedCalories 728
Protein 18.7 g
Fat 37.9 g
Saturated fat 18.5 g
Carbohydrate 80.7 g
Sugars 22.0 g
Fiber 9.4 g
Sodium 1993 mg
Cholesterol 124 mg
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Leaven:
1.1.
Place into a medium mixing bowl:
¼ cup of lukewarm milk – about 90 to 100°F (preheat in a microwave)
¼ cup of bread flour (or all-purpose)
2 TSP of confectioners’ sugar
2 TSP of active dry yeasts
Thoroughly stir with a whisk until fully combined (about 1 – 2 minutes).
1.2.
Cover with plastic wrap, and using a knife, create 1 small hole to let the leaven breathe.
1.3.
Set aside until it doubles in volume (about 15 – 30 minutes).
2.Dough:
2.1.
Place into a kitchen mixer with a hook attachment:
2 cups of bread flour
2 TBSP of granulated sugar
½ TSP of salt
Shortly hand stir with the whisk.
2.2.
Add:
1 egg
½ stick of very soft butter
½ cup of lukewarm milk
Leaven from step 1
Knead on slow speed until all ingredients are partially combined.
2.3.
Then increase the speed to medium-high and knead until nicely combined (about 1- 2 minutes).
Note:
- Use a bowl scraper to release it from the hook and the bottom of the bowl.
- The final dough could be slightly sticky and partially stick to the bottom of the bowl.
3.Rising the Dough:
3.1.
Remove the mixing bowl from the mixer and cover it with plastic wrap.
3.2.
Let it rise in a warm place until it has doubled in size (about 1 hour).
4.Bobalky Forming:
Note:
- Work on a surface that is not floured.
- If the dough is too sticky after rising, consider working in some extra flour.
4.1.
Separate the dough into a few large pieces
4.2.
Roll each piece into ½ – ¾” strings.
4.3.
Cut stings into ½ to ¾” long segments.
4.4.
Using the palms of both hands, roll shortly each segment into a round ball and place on a baking sheet.
Important:
Ensure they are not touching each other and have at least ½ “ space between each other and the edges of the baking sheet.
4.5.
Repeat the same with all remaining segments.
5.Proofing:
5.1.
Let proof in a warm place for about 10 minutes.
Note:
The focus is to let the dough recover from being formed. There are no specific requirements as to how much it should increase.
6.Set oven to preheat to 400°F.
7.Baking:
7.1.
Bake in a preheated oven until they turn golden (about 10 minutes).
7.2.
Rotate the baking sheets in the middle of baking.
Note:
When baked, you can let it rest for the next step on the baking sheet or use it immediately in step 9.
8.Sauerkraut:
8.1.
Preheat a sauté pan on medium-high heat with 2 TBSP of frying oil and add:
1 large onion
Sauté with occasional stirring until glossy (about 2 – 3 minutes).
8.2.
Optionally add:
½ LB of bacon – chopped into small pieces
Sauté with constant stirring until it is cooked as you like.
8.3.
Add:
Sauerkraut (drained)
½ TSP of salt
½ TSP of ground pepper
Sauté with occasional stirring for about 2 minutes.
8.4.
Place it into a large mixing bowl.
9.Dipping & Soaking Station:
9.1.
Pour into a medium glass bowl:
2 cups of whole milk
Preheat in the microwave until hot.
10.Assembly & Serving:
10.1.
Soak the bobalky in the medium mixing bowl with milk while gently stirring with a spatula (for about 30 seconds to 1 minute to ensure they absorb part of the milk but do not get too soggy).
10.2.
Then add all the bobalky into a large mixing bowl with the sauerkraut using a slotted spoon.
Note:
Try to eliminate the amount of the milk that gets into the large mixing bowl, but some milk residue is okay.
10.3.
Add to the bobalky:
½ stick of butter – melted
Gently stir using a silicone spatula until all bobalky are evenly coated.
10.4.
Serve on a plate or in a bowl (about 15 – 20 for a serving).
Popular questions
How do I correctly prepare the topping for your Bobalky with Sauerkraut recipe?
To prepare the topping for my Bobalky with Sauerkraut, you will first preheat a sauté pan on medium-high heat with two tablespoons of frying oil. Sauté one chopped onion until glossy, which takes about two to three minutes. If you are not making a vegetarian version, you can optionally add one-half pound of chopped bacon and sauté with constant stirring until it is cooked to your liking. Finally, add your drained sauerkraut, one-half teaspoon of salt, and one-half teaspoon of pepper. Sauté this mixture with occasional stirring for about two minutes, and then place it all into a large mixing bowl to wait for the milk-soaked buns and melted butter.
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