Flammkuchen with onions and bacon | Paulaner Brauerei München

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Flammkuchen with onions and bacon

Our recommendation for the Hefe-Weißbier Dunkel

Invented by bakers to prove the heat of the oven the Flammkuchen became a favoured speciality till today. The classic topping is a combination with bacon and onions, but it tastes also deliciously in a vegetarian version with sour cream and vegetables.

Paulaner Flammkuchen with onions and bacon


To make 8 tarts - preparation time: 45 minutes
Rising time: 1 hour 15 minutes
Baking time: 20 minutes

For the dough

  • 5½oz (150g) all-purpose flour, plus more for the work surface
  • 5½oz (150g) dark rye flour
  • ¾oz (20g) yeast cube
  • or 1 tsp active dry yeast
  • 1 pinch of sugar
  • salt
  • 1 tbsp vegetable oil

For the topping

  • 3 onions
  • 5½oz (150g) marbled smoked bacon, such as pancetta
  • 1 tbsp clarified butter
  • 7oz (200g) sour cream
  • 1 large egg yolk
  • salt and pepper
  • 1 pinch of ground nutmeg
  • 1 tsp caraway seeds


  1. Sift the flour into a large mixing bowl. Make a deep well in the middle. Crumble the yeast into the well. Add the sugar and some lukewarm water. Stirring in the well, incorporate some flour into the liquid. Cover the bowl and leave it in a warm place for about 15 minutes.
  2. Add the salt, oil, and 7fl oz (200ml) of lukewarm water to the bowl. Using your fingers, mix to form a dough. Turn out the dough onto a floured work surface. Using your hands, knead vigorously. Cover and let rise for 1 hour.
  3. While the dough is rising, peel the onions and slice them into thin rings. Dice the bacon finely.
  4. Heat the butter in a frying pan, add the bacon, and sauté. Drain the bacon on paper towels. Sauté the onions in the bacon fat for about 5 minutes, remove them from the heat, and let cool. Whisk together the sour cream and egg yolk, and season with salt, pepper, and nutmeg.
  5. Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper. Knead the dough again. Divide it into eight portions. Roll out each portion into a thin oval tart.
  6. Place the tarts on the baking tray and spread them with sour cream. Place onions and bacon on top, followed by a sprinkling of caraway seeds. Bake the tarts in the middle of the oven for about 20 minutes until they are crisp.

TIP: To make a vegetarian version, top the sour cream with thinly sliced tomatoes and zucchini. Season with salt and pepper, sprinkle thyme and grated Gruyère over the top, and bake as above.


Download the recipe

Get the complete Biergarten Cookbook with a lots of further fantastic Bavarian recipes for the summer at the DK Publishing.