Easy and Delicious Recipes

Homemade German Bierocks Recipe

Homemade German Bierocks Recipe

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Are you tired of making the same boring sandwiches again and again? Don’t worry. Today we are going to share the German stuffed Bierocks recipe. This particular recipe will teach you how to make Bierocks from scratch, so they’ll be more delicious than any store-bought ones you could buy!

By making this delicious Bierocks recipe, you’ll never have to worry about serving boring sandwiches again. 🙂

Bierocks are a staple in the cuisines of certain European countries, especially Germany and Russia. And while many people know about them, most don’t know how to make them authentically. 

No worries, I’m an expert in German recipes; you can check out my German Bratwurst and German Goeta Recipes. These are very popular here on Cooking Frog, and hopefully, this German Bierocks Recipe will be as well. 

What are Bierocks?

Bierocks are delicious German pastry pocket sandwiches made with flour, water, yeast, and a variety of savories. They’re often filled with ground beef and have a crunchy, flaky outside and a fluffy, soft inside. 

Bierocks were brought to the US by German/Russian immigrants somewhere around the 1870s. In the US, they are called “Kraut Bierocks

They are very easy to bake and can be filled with all sorts of savories. They’re a common dish at social gatherings.

Homemade German Bierocks Recipe

What is the difference between bierocks and runzas?

Are bierocks the same as runzas? Actually, the differences between bierocks and runzas are quite small. In fact, most people consider them to be pretty much the same.

The main difference between bierocks and runzas comes from where the dish is from. In the case of bierocks, the dish is from Germany.

And in the case of runzas, the dish is from Nebraska. The 2nd difference between them is the shape. Bierocks are round. On the other hand, Runzas are rectangular.

Are bierocks the same as pierogies?

Bierocks are equally delicious as pierogies or varenyky, but they are not the same. You can check our recipe for Polish Cabbage pierogies

Bierocks are made with yeast dough. On the other hand, pierogies are made with unleavened dough and they resemble more like a dumpling.

How to store and reheat Bierocks?

Bierocks can be stored in the refrigerator for up to 3 days. You can even freeze them after baking. Take out the frozen Bierocks from the freezer 4-5 hours before eating and warm them in the oven for 8-10 minutes.

If you notice they start to brown too quickly, simply wrap them in the foil. We will not recommend microwaving the frozen Bierocks because they will get soggy.

Can I make Bierocks with the frozen rolls?

Traditionally Bierocks are made with homemade soft yeast roll dough. In this recipe, we have shared a full tutorial on how to make Bierocks dough from the scratch.

But you can make Bierocks from the frozen yeast roll. Some people also make them with store-bought biscuit dough. Also, don’t forget to thaw the roll before adding the fillings.

Can I make Bierocks with Pizza Dough?

Yes. Although I suggest, you go for Chicago deep-dish pizza style because thin-crust doesn’t go well with Bierocks.

You can even experiment a bit by adding mozzarella to your Pizza Bierocks recipe; it has a mild taste so that it won’t interfere with Bierock’s amazing flavors. 

What can you serve with Bierocks?

You can serve onion rings, crinkle fries, German potato salad, peas and carrots, side salad, and Kroketten. Also, don’t forget to serve a glass of German beer with these delicious stuffed buns.

Follow these steps and you can confidently try to make delicious Bierocks.

They’re easy to make and taste great as an appetizer or as a main dish when served with your favorite dipping sauce. So, let’s make these amazing Bierocks together!

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Homemade German Bierocks Recipe


Ingredients For Bierocks Dough

  • ¼ cup sugar
  • 1 cup lukewarm milk
  • 4 cups all-purpose flour (unbleached)
  • 2 ½ tsp dry yeast
  • 2 tbsp melted butter (salted)
  • ¾ tsp salt
  • 1 egg (at room temperature and beaten)

For Filling

  • ½ large onion (diced)
  • ½ lb ground beef
  • ¼ tsp salt
  • 3 cups shredded cabbage
  • ¼ tsp black pepper (ground)
  • 1 tbsp milk


Bierocks Dough Recipe:

  • Take a large mixing bowl and add sugar and milk to it. Mix well to dissolve the sugar. Then add yeast to the mixture and set it aside for 7-10 minutes until the yeast starts to foam.
  • Whisk yeast mixture and add half flour, egg, melted butter, and salt. Mix all ingredients well.
  • Add the remaining flour and knead for 10-12 minutes until smooth and soft dough forms.
  • Place the dough in the bowl and cover it with a damp towel or plastic wrap. Set it aside for an hour until the dough rises and doubled in size. During this time prepare the filling.

For filling:

  • Take a large non-stick frying pan and brown meat in it over medium-high heat for 5-7 minutes.
  • Drain extra grease and add cabbage. Cook with cabbage for 8-10 minutes until cabbage is tender.
  • Turn off the heat and season with pepper and salt.

For putting all together and baking

  • Preheat the oven to 375F and grease a baking sheet.
  • Put the dough on the working surface and make 8 equal size balls from it.
  • Make a circle of each ball (4-5 inches in diameter) and place 2-3 tablespoons of filling into the center.
  • Gather the edges together and pinch to seal them. Repeat the same steps for the remaining balls.
  • Take the baking sheet and place bierocks over it. Brush them with milk and bake for 25-30 minutes.
  • Remove the baked bierocks from the oven and let them cool on a wire rack.

Tips & Tricks for Bierocks Recipe

  • The dough should be tacky but it should not stick to the surface or hand.
  • You can include ground sausage, horseradish, and shredded cheese in your filling.
  • Some parts of the meat should be with fat, which, when frying, will soften the meat fibers and the cutlets will not be dry and hard.
  • You can substitute the shredded cabbage for sauerkraut in these bierocks.
  • Serve with mustard as a dipping sauce.
  • For the perfect results, leave filled bierocks at room temperature and bake when they are double in size.


  • 311 calories  
  • protein 9.7g
  • carbohydrates 39g
  • fat 11g
  • cholesterol 31mg
  • sodium 412mg


We hope this blog post has helped you learn how to make the perfect bierocks! So what are you waiting for? Get out there and start making your own bierocks!

If you follow these guidelines, you should have delicious homemade bierocks every time! Enjoy!

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