Easy Sourdough Hagelslag
This Sourdough Hagelslag Bread is a quick, sweet Dutch classic. Layer creamy butter on a slice of fiber-rich sourdough and top with chocolate sprinkles for an effortless breakfast or snack. Rich in whole grains and good fats, it’s a satisfying treat that’s ready in minutes.
Equipment
- 1 butter knife (for spreading)
- 1 small plate (for serving)
- Optional: Toaster (if you prefer toasted bread)
Ingredients
- 1 slice sourdough bread
- 1 tablespoon unsalted butter Kerrygold recommended
- 1 teaspoon chocolate sprinkles De Ruijter preferred, 32% cocoa content
Instructions
- Choose Your Bread Slice: Begin by selecting a fresh slice of sourdough bread. Look for a slice that is evenly baked with a firm yet soft crumb and a slightly crisp crust. The quality of the bread makes a big difference in the final taste, so opt for a sourdough loaf with a natural tang and good texture. Slice it to your preferred thickness, typically about 1–1.5 cm.
- Prepare Your Butter: Take your butter directly from the refrigerator. Using cold butter is key for a clean spread and subtle richness. Measure approximately one tablespoon. Using a butter knife, gently cut a portion and place it on the bread slice.
- Spread Butter Evenly: With steady, even pressure, spread the butter across the entire surface of the bread slice. Start from the center and move outward to cover all corners, ensuring the butter reaches the edges. The cold butter creates a firm base that holds the chocolate sprinkles in place without melting too quickly.
- Measure the Chocolate Sprinkles: Grab your preferred chocolate sprinkles—traditionally, De Ruijter brand is used due to its high cocoa content (32%). Measure about one teaspoon, or adjust based on your taste. These sprinkles are the defining element of the recipe, delivering sweetness and a delightful crunch.
- Sprinkle with Precision: Evenly distribute the chocolate sprinkles over the buttered surface. For a classic Dutch appearance, gently scatter them from one side to the other, ensuring every bite will have chocolate. You can measure with your heart if you prefer a more indulgent experience.
- Optional Toasting (Careful Step): If you prefer a warm version, lightly toast the bread before spreading the butter. Be mindful—excess heat can cause the sprinkles to melt quickly. If reheating pre-buttered bread, consider a short, low-temperature toast to keep the chocolate intact.
- Serve and Enjoy: Place your prepared slice on a plate. This treat is best enjoyed immediately while the bread is fresh and the butter slightly soft. Take a moment to appreciate the simple combination of tangy sourdough, creamy butter, and sweet chocolate sprinkles—a classic Dutch indulgence.
- Optional Variations: For added variety, you can experiment with different types of sprinkles: Fruit Sprinkles (Vruchtenhagel): Colorful and fruity, perfect for a fun twist. Aniseed Sprinkles: Traditionally pink or blue, often used to celebrate new babies. Assorted Sprinkles (Fairy Bread Style): Bright colors make it festive, especially during holidays like Easter.
Notes
- Avoid Heat Exposure: Chocolate sprinkles can melt when exposed to high heat. If you reheat bread that has been frozen, allow it to thaw slightly or toast lightly to maintain the sprinkle texture.
- Butter Temperature Matters: Cold butter spreads best without becoming oily or overly soft. For a richer melt, slightly softened butter works, but avoid fully melted butter to prevent sogginess.
- Sprinkle Variations: Experiment with different types of Hagelslag, including fruity varieties (vruchtenhagel) for a tangy twist or aniseed sprinkles for special celebrations. Assorted sprinkles create a festive touch, perfect for holidays or kids’ treats.
- Bread Selection: While sourdough is preferred for its tang and fiber, other dense breads like whole wheat or multigrain can work as a substitute. Avoid overly soft or pre-sliced commercial breads for best results.
