Whether you party at a music festival in Germany during summer or stroll over a traditional German Christmas market in winter. You will likely smell this freshly baked deliciousness from afar. Germans love their bread and so it is no wonder that it also comes as street food. Handbrot, also known as Rahmklecks, is a bread filled with melted cheese and ham. Originally invented in Dresden in Germany’s eastern region of Saxony around 20 years ago, it is now available all over the country.

Handbrot, German finger food at music festival

The filled bread is usually baked in a wood-fired oven over beech wood. As it comes out of the oven, it is cut into individual portions, topped with German quark and served hot. While the original Handbrot is stuffed with cheese and ham, there are basically no limits to your imagination for the filling. You can add whatever you feel like and make it your own. Think of a Mediterranean version with olives and feta cheese or a veggie one with mushrooms and chives for example.

Just give it a go and try it yourself – Handbrot is so simple, yet incredibly delicious! A great snack for any time of the year, to enjoy outside in the park or simply at home. If you mention the word Handbrot to any German person, you will instantly get a longing “mmmmmhhhhh” as a feedback. So don’t miss out and try out our delicious recipe below:


Handbrot - the original

Servings: 8 pieces

Handbrot or Rahmklecks, German street food on festivals and Christmas markets. Filled bread with ham and cheese


  • 500 g flour
  • 15 g fresh yeast
  • 1 teaspoon salt
  • 300 ml luke-warm water
  • 150 g young gouda
  • 150 g ham


  1. Put the flour in a bowl, form a little hollow in the middle and add the salt, yeast and water. Let it rest for 2 minutes
  2. Knead a dough from the mixture, smoothen it and form a ball
  3. Preheat the oven to 45°C, cover the bowl with a cloth and let the dough rise in the oven for one hour
  4. Cut gouda and ham into small pieces and mix together
  5. Preheat the oven to 240°C
  6. Roll out the dough with a rolling pin and cut into 16 equal parts
  7. Distribute the gouda ham mixture onto 8 pieces of dough and place it in their center
  8. Cover the them with the remaining dough pieces
  9. Form nice bread rolls from the pieces and combine the dough edges with each other carefully so that no cheese can leak during baking
  10. Lay out a baking sheet with baking paper and distribute the bread rolls evenly on the baking tray. Scrape the bread rolls slightly and brush with salt water (1 tsp salt per cup)
  11. Put the rolls in the oven, reduce the heat to 200°C and bake for 25 minutes
  12. Instead of forming individual bread rolls, you can and bake the full dough with the filling in the shape of a baguette and cut it into smaller pieces afterwards.
  13. Top the freshly baked Handbrot with a blob of sour cream and chives or quark with herbs and serve it hot.



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