Sauerkraut Mushroom Buns

These sauerkraut mushroom buns are soft, golden, and packed with savory mushrooms, tangy sauerkraut, and caramelized onions—perfect for cozy gatherings.

I have to admit—these buns weren’t exactly love at first bake for me.

this Recipe

The first time I tried making sauerkraut mushroom buns, I was so confident. I had this memory of my grandmother making them, the entire kitchen filled with that rich, buttery smell. They were always perfect—soft, golden, with just the right balance of tangy sauerkraut and earthy mushrooms.

But my first batch? Disaster. I’m talking soggy bottoms, filling everywhere, and dough that refused to stay sealed. Grandma made it look so easy!

After some serious trial and error (and a few calls to my mom for backup advice), I finally cracked the code. Turns out, the secret is all about drying the filling properly and making sure your dough isn’t too soft. Who knew?

Now, these buns have become my thing—the recipe I make when I want something cozy but still a bit fancy. They’re perfect for potlucks, holiday spreads, or just because you’re craving carbs (because, honestly, who isn’t?).

So, let’s dive in! No perfection required—just buttery, golden goodness waiting for you to bake them.

Why You’ll Love This Sauerkraut Mushroom Buns Recipe?

• Simple Ingredients, Big Flavor: Who knew mushrooms and sauerkraut could taste so fancy together?
• Golden & Buttery: That egg wash makes them perfectly crisp on the outside, soft inside.
• Perfect for Sharing: These buns beg to be the centerpiece of your next gathering.
• Comfort Food Bliss: Earthy, tangy, buttery—what more do you need?
• Freezer-Friendly: Yep, they hold up beautifully if you want to bake ahead.

Ingredient Notes:

Let’s talk ingredients—because each one plays a role in making these buns unforgettable.

• Flour: All-purpose flour works perfectly for a soft, tender dough.
• Yeast: Instant yeast makes this process faster—no proofing drama here.
• Sauerkraut: The tangy star! Make sure it’s well-drained so your filling isn’t soggy.
• Mushrooms: Baby Bella, cremini, or portobello—whatever’s earthy and fresh.
• Onion: For sweetness and balance.
• Butter: Because butter makes everything better. Enough said.
• Spices: Bay leaves, allspice berries, and peppercorns add cozy, subtle warmth.
• Egg: For that golden, glossy finish on top.

Pro Tip: Taste your sauerkraut before using it! If it’s too tangy, you can give it a quick rinse before draining.

How To Make Sauerkraut Mushroom Buns?

Let’s break it down—because no one likes vague directions when they’re elbows deep in dough.

Step 1: Make the Dough

In a large bowl, mix the flour, salt, and instant yeast.

Add the warm water and melted butter, stirring until the dough just comes together. If it looks a little shaggy, you’re on the right track.

Transfer the dough to a floured surface and knead for about 5-7 minutes. It should feel smooth but still soft—like a squishy stress ball.

Cover with a towel and let it rest while you make the filling.

Step 2: Cook the Mushroom & Onion Filling

Chop your mushrooms and onion pretty small—think “one bite, all flavors” size.

Melt the butter in a skillet over medium heat, toss in the onions, and cook until they’re soft and golden. Add the mushrooms next.

They’ll release moisture (totally normal)—just keep cooking until all that liquid’s gone and the edges start to brown a bit.

Now, add the bay leaves, peppercorns, allspice berries, and a pinch of salt. Stir it all together for about a minute so those spices really soak in.

Step 3: Add the Sauerkraut

Drain the sauerkraut well—I’m talking really well. Press it with a paper towel if you need to.

Add the sauerkraut to your mushroom mixture and keep cooking until everything is nice and dry. No liquid left. This part matters—too much moisture = soggy buns.

Remove the bay leaves and whole spices (no one wants to bite into a surprise peppercorn). Let the filling cool completely before moving on.

Step 4: Roll Out the Dough

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

Divide the dough into two parts. Roll one half into a rectangle—about 1/4 inch thick.

Step 5: Assemble the Buns

Spoon half of the cooled mushroom and sauerkraut filling right down the center of the dough.

Brush the edges with beaten egg. This step is key—it’s what helps seal the dough and avoid any oops moments in the oven.

Fold the top half of the dough over the filling, then the bottom half. Flip the whole thing seam-side down.

Cut into smaller sections, but keep the buns touching—they hold their shape better this way.

Step 6: Bake Until Golden

Brush the tops generously with the remaining beaten egg.

Pop them in the oven and bake for 15-20 minutes until golden brown and just crisp on top.

Step 7: Cool & Serve

Let them cool slightly before serving—if you can wait that long. These buns are best served warm, but honestly? I’ve snacked on them cold straight from the fridge, and they’re still incredible.

Storage Options:

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooked buns in a sealed container for up to a month.
• Reheating Tip: Skip the microwave—pop them in the oven for a few minutes instead.

Variations and Substitutions:

Want to mix things up? Here are some fun ideas:

• Cheesy Upgrade: Add a sprinkle of Swiss or cheddar cheese inside.
• Vegan Version: Swap butter for olive oil and skip the egg wash.
• Spicy Kick: Add a pinch of red pepper flakes to the filling.
• Mushroom Mix: Use a combo of shiitake and portobello for extra depth.

What to Serve with Sauerkraut Mushroom Buns?

These buns are already amazing on their own, but here are some fun ways to round out the meal:

• Soup Night: Try with mushroom soup or creamy potato leek soup.
• Dips: A garlicky sour cream dip or spicy mustard.
• Holiday Spread: Serve alongside roasted veggies and a charcuterie board.

Frequently Asked Questions:

Can I make the dough ahead of time?
Totally! Just pop it in the fridge overnight. Let it warm up before rolling out.

Do I need to rinse the sauerkraut?
Not always! If yours tastes super sharp, a quick rinse can help tone it down.

Can I freeze the unbaked buns?
Yep! Assemble, freeze, and bake straight from frozen. Just add a few extra minutes to the bake time.

I know, homemade buns might sound fancy—but trust me, once you try these sauerkraut mushroom buns, you’ll wonder why you didn’t make them sooner. They’re buttery, cozy, and just feel like comfort food.

So, give them a try! And when you do—because I know you will—send me a pic or drop a comment. I’d love to hear how yours turn out! Happy baking!

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Sauerkraut Mushroom Buns

Prep Time 20 minutes mins

Cook Time 45 minutes mins

These Sauerkraut Mushroom Buns are made with tender yeast dough filled with caramelized mushrooms, tangy sauerkraut, and savory spices. Perfect for cozy gatherings or as a hearty snack.

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12 Servings

Ingredients

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For the Dough:

• 3 ¼ cups 400 g all-purpose flour
• 1 ¼ cups 300 ml warm water
• 1 teaspoon salt
• 1 ½ teaspoons instant yeast

For the Filling:

• 6 ounces 170 g mushrooms (baby bella, cremini, or portobello), finely chopped
• 1 medium onion finely chopped
• 2 tablespoons butter or oil
• Pinch of salt
• 3 bay leaves
• 6 whole peppercorns
• 6 whole allspice berries
• ¼ teaspoon ground black pepper
• 1 can 14 oz / 400 g sauerkraut, drained and roughly chopped

Additionally:

• 1 egg beaten (for sealing and brushing)

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Instructions

 

Prepare the Dough

1. In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Gradually add the warm water while mixing until a rough dough forms.
2. Transfer the dough to a lightly floured surface and knead for approximately 5-7 minutes or until the dough becomes smooth and elastic.
3. Cover the dough with a clean towel and set it aside in a warm place while you prepare the filling.

Prepare the Filling

1. Clean and finely chop the mushrooms. Dice the onion.
2. In a large skillet, melt the butter over medium heat. Add the onions and sauté until they become soft and translucent, about 5 minutes.
3. Add the chopped mushrooms and cook until they release moisture and begin to brown around the edges, approximately 5-7 minutes.
4. Incorporate the bay leaves, whole peppercorns, allspice berries, and a pinch of salt. Stir for a minute to release the spices’ aroma.

Add the Sauerkraut

1. Drain the sauerkraut thoroughly and chop it coarsely.
2. Add the sauerkraut to the mushroom mixture and cook, stirring occasionally, for 8-10 minutes or until all moisture has evaporated.
3. Remove the bay leaves and whole spices from the mixture and allow the filling to cool completely before assembling the buns.

Preheat the Oven and Roll Out the Dough

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Divide the dough into two equal portions. Roll out one portion on a floured surface into a rectangle about 1/4 inch thick.

Fill and Seal the Buns

1. Spread half of the cooled sauerkraut and mushroom filling evenly along the center of the rolled dough.
2. Brush the edges of the dough with the beaten egg to help seal the buns.
3. Fold the top half of the dough over the filling, then fold the bottom half over the top. Flip the entire roll so the seam faces downward.
4. Cut the filled roll into smaller, individual buns without fully separating them. Keeping them close together helps maintain their shape during baking.

Bake the Buns

1. Transfer the prepared buns to the lined baking sheet. Brush the tops generously with the remaining beaten egg for a glossy finish.
2. Bake for 15-20 minutes, or until the buns are golden brown on top.

Cool and Serve

1. Allow the buns to cool slightly before serving. They can be enjoyed warm or at room temperature and pair beautifully with soups or as a standalone snack.

Notes

To prepare a gluten-free version of these Sauerkraut Mushroom Buns, substitute the all-purpose flour with a gluten-free all-purpose flour blend containing xanthan gum. Check that your sauerkraut and spices are also labeled gluten-free. The dough may require slightly less water, so add it gradually while mixing to avoid a sticky texture.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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