Czechs and sauerkraut are a perfect match! I am excited to share a great recipe for Zelníčky, salty crackers made with sauerkraut. With just a few humble ingredients, you can create a delicious treat that will surprise you!
➜ What is zelnicky
Zelnicky is oven-baked sauerkraut crackers or crunchy biscuits with a nice flaky texture, originating from the Czech Republic. Besides sauerkraut, they include lard and flour and are seasoned with caraway seeds and salt. Making them is ridiculously easy, and you will end up with biscuits that have a little tangy flavor thanks to the sauerkraut.
Zelnicky crackers are formed in the shape of cut-out circles or strips shortened into squares. Their other Czech names are zelnaky or zelniky.
MY TIP: Try these biscuits with shredded cheese, too (they are amazing!)
➜ Pronunciation
Wondering how to pronounce the Czech word "zelníčky"? As a native speaker, I've recorded a short audio clip to give you an idea!
➜ Ingredients
To make Czech zelnicky sauerkraut cookies, you will need:
- Sauerkraut; without brine, squeeze the sauerkraut well! If you can't find Czech sauerkraut, try German sauerkraut, which is very similar in taste. It can be bought in European deli stores.
- All-purpose flour; or plain flour in the UK
- Pork lard; this is the type of fat most commonly used in the Czech Republic, where lard is commonly available in shops. If you can't find lard in your grocery store, try asking your local butcher. Alternatively, completely replace the lard with any solid shortening.
- Salt
- Caraway seeds; crushed
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ Instructions with photos
STEP 1: Drain and squeeze the sauerkraut. Cut it finely with a sharp knife so that there are no long shreds.
STEP 2: Put the chopped sauerkraut, lard, flour, salt, and crushed caraway seeds in a large mixing bowl. Work into a soft dough. If it is too sticky, sprinkle with flour and work it into the dough.
TIP: Learn three ways how to crush caraway seeds in a breeze!
STEP 3: On a floured pastry board, roll out the dough to a thickness of about 1/8" (0.4 cm). Using a glass or a cookie cutter of about 3" (7 cm) in diameter, cut out rounds. For a lazy option, cut the dough into strips and then into squares.
STEP 4: Use a flat knife to lift the cut zelnicky and transfer them to a baking tray lined with baking paper. If you don't have baking paper, an ungreased cookie sheet will work too.
STEP 5: Bake the biscuits in a preheated oven at 392°F / 200°C for 20-25 minutes. Their surface should be golden but not brown.
➜ Serving
Zelnicky crackers taste great just like fried chips, salty nuts, or any other snack. Or have a glass of white wine with them. Bake them for a family gathering or if you want to introduce Czech cuisine to your good friends.
Arrange the biscuits in a bowl and put them on the table for everyone to take as they like.
➜ How to enhance zelnicky crackers
Traditional zelnicky crackers really only need the basic ingredients listed in the recipe.
If you are tempted to tweak them a little, you can add ground crackling, a little black pepper, or sweet ground paprika. Some people also add bacon or other smoked meat cut into small cubes.
➜ Useful tips
- The crackers have a unique, slightly sour taste thanks to the sauerkraut.
- Right after baking, the zelnicky biscuits are wonderfully crunchy. If you leave them out overnight, they soften a bit the next day. However, they still taste great.
- Store covered in an airtight container to keep them crisp for as long as possible.
- Classic zelniky biscuits are baked in the oven, not fried in fat in a pan!
More tasty recipes:
- Szegedin goulash – made with sauerkraut
- Sauerkraut soup – Czech zelnacka
- Dumplings and sauerkraut – Czech strapacky
- Pork crackling biscuits – Slovak pagáče
- Sauerkraut strudel – with smoked bacon
- Czech Kyselica soup
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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Zelnicky Czech Sauerkraut Crackers
Tap or hover to scale
Ingredients
- 9 ounces sauerkraut without brine, squeezed
- 2 cups all-purpose flour
- 4 ½ ounces pork lard (or any solid shortening)
- 1 ½ teaspoons salt
- 1 teaspoon caraway seeds crushed or ground
Instructions
- Drain and squeeze 9 ounces sauerkraut. Finely chop it with a sharp knife to ensure there are no long shreds.
- Put the chopped sauerkraut, 4 1/2 ounces pork lard, 2 cups all-purpose flour, 1 1/2 teaspoons salt, and 1 teaspoon caraway seeds in a large mixing bowl. Work the mixture into a soft dough. If it is too sticky, sprinkle with additional flour and incorporate it into the dough.
- On a floured pastry board, roll out the dough to a thickness of about ⅛" (0.4 cm). Using a glass or a cookie cutter about 3" (7 cm) in diameter, cut out rounds. For a quicker option, cut the dough into strips and then into squares.
- Use a flat knife to lift the cut Zelníčky and transfer them to a baking tray lined with baking paper. If you don't have baking paper, you can use an ungreased cookie sheet instead.
- Bake the biscuits in a preheated oven at
380 °F for 20-25 minutes. Their surface should be golden but not brown.
Notes
- The basic recipe makes about 30 pieces of zelnicky.
- SERVING: These crackers taste fantastic, much like fried chips, salty nuts, or any other snack. They pair well with a glass of white wine. Bake them for a family gathering or to introduce Czech cuisine to your friends. Arrange the crackers in a bowl and place them on the table for everyone to enjoy.
- Tweak the recipe by adding ground crackling, a little black pepper, or sweet ground paprika. Some people also add bacon or other smoked meat cut into small cubes.
- The crackers have a unique, slightly sour taste thanks to the sauerkraut. Right after baking, the zelnicky biscuits are wonderfully crunchy. If you leave them out overnight, they soften a bit the next day. However, they still taste great.
Ellen Myftari
Ahoj, Petra ~
These crackers are unique and delicious - and so different! We are fans of sauerkraut and found this recipe most enjoyable and it is a welcome addition to our cheese board - so simple to prepare or as Czech's say: "Za malo penez hodne muziky!"
BLAHOPRANI !!!
Ellen
Petra Kupská
Ahoj Ellen, thank you for such a nice comment! Usually, simple recipes with a few basic ingredients work best. I am also a big fan of sauerkraut; I like to cook with it not only tried-and-tested dishes but also to give a chance to new recipes. This one is also one of our favorites! Moc te zdravim 🙂 Petra
Amy
my.mom used to make what we called sauerkraut pie. It was just sauerkraut and flour. she was a weight watcher so she may have omitted fat. My dad's mom was Czech and German. it was just rolled out thin into random shapes... this is thr closest I've found to it...
Petra Kupská
Thank you, Amy, for your comment! You may have made a dish called "báč", which was a savory potato cake baked in the oven. I'm going to make it too!
Patricia
Hello Petra,
Thank you for this recipe. Could cooled bacon fat be used
in place of pork lard?
Thank you, Pat
blanche robinson
why are my zelniky hard
Anicka Cooklikeczechs.com
Hello, I am so sorry to hear that! Maybe the problem is too much flour? Or perhaps the Zelnacky were baked for too long?