Dutch Crunch

The definitive
dutch Crunch recipe

This is not a recipe website. But this recipe was too important to share with the world, so it’s earned a small space here.

You see, if you asked most people what the definitive bread of San Francisco is (a perfectly normal question), the response you’d undoubtedly get is sourdough. And to a certain extent this may be true – it’s a loaf that’s intertwined in the genesis of the city, due in no small part to the work of Isidore Boudin, as well as the grizzled miners who earned the nickname “Ol’ Sourdough.”

But there’s another bread that’s so deeply a part of the San Francisco experience, that it hasn’t even bubbled to the surface of our consciousness. We consider it no more part of our identity than breathing air or drinking water. And that bread, my friends, is Dutch Crunch.

Go to any sandwich shop in The City, and you’re guaranteed to see it – alongside the Rye, the Whole Wheat, and yes, the Sourdough. In the Netherlands, where it originates, it’s called Tigerbrood – named for the sweet crispy golden top that gives it that characteristic crunch.

This bread was a part of my childhood. When I left the Bay to go to college in San Diego, I didn’t realize it couldn’t be found everywhere else. Maybe because my dorm cafeteria, presumably overwhelmed by the demands of NorCal ex-pats, was one of the few places you could find it in the Southland. But once I left college, I realized that it was virtually absent from life down here.

You may be asking – what was it that made Dutch Crunch journey from Holland to San Francisco so specifically? But I ask of you – what is it that has kept it from taking root anywhere else?

So I’ve made it my mission to correct that mistake. I’ve tried the few scant recipes available on the internet, and found them all to be lacking. The few that are out there all fail to get that crunchy topping right. Made from a yeasted paste of rice flour and sugar, a topping that has the right consistency and sweetness right is key to making this bread shine.

This recipe is the result of several iterations of testing, and I’m positive it’s the best homemade Dutch Crunch recipe on the internet. For my sake – try it out, make yourself a sandwich, and spread the gospel far and wide.

Dutch Crunch Sandwich Rolls



  • 1/2 cup (120ml) water, slightly warmer than body temp
  • 1 cup (240ml) whole milk, slightly warmer than body temp
  • 1 tablespoon butter (1/2 oz, 15g) melted
  • 1 tablespoon sugar
  • 1.5 teaspoons salt (9 grams)
  • 20g dry yeast
  • 1/2 cup (70g) whole wheat flour
  • 3 cups (420g) bread flour


  • 3/4 cup rice flour
  • 20g dry yeast
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon table salt
  • 1 tablespoon vegetable oil
  • 2/3 cup warm water


  1. Mix water, milk, sugar, and yeast in the bowl of a stand mixer and let bloom for thirty minutes. Add the whole wheat flour and 2 cups of the bread flour and mix until it forms a thick batter. Add the butter and salt and mix until incorporated. Switch to the dough hook and add the remaining flour. The dough should clear the sides of the bowl and cling to the dough hook. Knead on medium speed for 5 minutes.
  2. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled in volume, about 90 minutes. Turn the dough out onto a lightly floured surface and divide into 4 equal portions. Roll each piece of dough into a sandwich roll and set on a parchment lined baking sheet
  3. Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes. Meanwhile. mix the topping


  1. Whisk together yeast, sugar, and water and bloom for thirty minutes.
  2. Add the oil, salt, and rice flour and whisk until combined. Set the topping aside for 20 minutes until bubbly.
  3. Preheat the oven to 400°F and place rack on the top level of the oven.
  4. Brush the topping generously onto the rolls. Let the rolls rise another 20 minutes.
  5. Bake until golden brown, about 22-27 minutes. Let cool completely.