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.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
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.
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.
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.
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.
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.
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.
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.
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.
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