Basel Schoggiweggli – A Breakfast Bread with Chocolate Chunks

Ah, the glorious Schoggiweggli. How we have loved you.

Schoggiweggli are a perfect snack. Little buns the size of an American dinner roll that are studded throughout with just the right amount of chocolate.  They are not too sweet, just a hint salty, and the dark chocolate they contain add a quality you just can’t get from a much sweeter milk chocolate.

Every bakery here in Basel sells them. Heaps and piles of Schoggi lay on trays inside of front windows and coffee shops bring you a mixed bread basket that include at least 2 Schoggis to tempt you while you drink your coffee and chat.

Basel is known for the Schoggiweggli. In Basler Swiss German, Schoggi = Chocolate and Weggli = Bread roll. So a Schoggiweggli is a chocolate bread roll.

For the last 18 months I’ve been religiously buying them for the boys to have as after school snacks or as breakfasts during our train trips. With only 6 months left here I made it a mission to find a recipe to take home with me.

Only I couldn’t find one that worked.

The internet led me to two recipes. One that produced Schoggi so dense you could have built a wall with them and the other with ingredient amounts that made no sense and absolutely zero instruction. (Pro Tip: It is insane to use 2 packets of yeast for a mere 2 cups of flour.)

So I had to develop my own recipe.

It took me *5* attempts.  5!

Every other day I was pulling Schoggiweggli out of the oven and forcing them upon my family. By the last attempt I wasn’t sure if the boys would even want to eat them anymore. I could barely stand to look at flour.

Thankfully, I have children who are professional Schoggi eaters who never tired of critiquing my work.

  1. Batch #1 – Too dense and used way to much chocolate.
  2. Batch #2 – Too crusty and not fluffy enough. “Not like the bakery.”
  3. Batch #3 – “Okay.” But needed more chocolate and it was too much like foccacia. “Still not like the bakery.”
  4. Batch #4 – Flat. Flat as pancakes. However, the taste was “close.” Maybe I needed more flour?
  5. Batch #5 – EUREKA!!

They were perfect! They looked right and they tasted right. My biggest critic has gone back for seconds and thirds and declared them “Good.” That is some very high praise indeed.

So, here they are for you.

Mindy’s Basel Schoggiwegglis

  • 3/4 cup milk, lukewarm (177ml)
  • 1 packet (2 & 1/4 tsp) of yeast (7g)
  • 5 T sugar (62.5g) (if you use a packet of vanilla sugar you don’t need the vanilla below)
  • 4 T butter, melted (56.7g)
  • 1 large egg
  • 1 tsp vanilla (5ml)
  • 1 tsp salt (5g)
  • 2 & 3/4 cups bread flour (330g) (if you are in Switzerland or Germany Zopf is great to use)
  • 3 oz dark chocolate (85g) (I used 70% dark)
This is what I mean by foamy or frothy. The yeast are really growing and creating lots of air.

Pour the warm milk into a large bowl. Sprinkle the yeast and 1 T of sugar into the milk. Stir and let sit for 15 minutes until foamy.

As the yeast grows, melt the butter in a pan on the stove. You want it to be a lukewarm temperature. Once the yeast is frothy add the rest of the sugar, the egg, the vanilla (if you didn’t use a vanilla sugar), and the salt. Mix well.

Stir in 1 & 1/4 cups of flour along with the melted butter until smooth. Then mix in the rest of the flour and beat vigorously with a rubber spatula until it comes together in a loose ball in the bowl.

Knead the bread in the bowl for 5 minutes. You don’t want to add more flour at this point. Cover with clingfilm and let rise in a warm place for 2 hours.

(Note: You can use a mixer for this. Use your paddle attachment and then switch to the dough hook when you add the second batch of flour. Use the dough hook for the same 5 minutes of kneading.)

Once the dough is nicely risen, fold in the chopped chocolate by sprinkling a third over the dough. Space out the chocolate so you get a little chocolate in every bite. Fold the dough in half and sprinkle another third of the chocolate over the top. Fold in half again and sprinkle the rest over the top. Fold a final time.

Spread the dough out on a floured surface and shape into a rectangle about 1 inch high.


Cut into 12-14 equal pieces.

img_3925Shape the squares into mini canoes – pointed at the ends and wide in the middle. You don’t have to be gentle. The dough will be very elastic and it will rise right back up.


Cover loosely with clingfilm and let rise for 50 – 60 minutes, until doubled in size.

img_3926With about 10 minutes left in the rise time, preheat the oven to 375F (190C).

When the little Schoggis have risen, use a pair of scissors to make 4 snips on the top, just off center. They look like little teeth or claws.

img_3933Brush the rolls with an egg wash made from 1 egg, 1 T of water, and a pinch of salt. The egg wash keeps the Schoggis from getting a hard crust on the outside and it gives them their incredible color.

Bake in the oven for 15-20 minutes. If you have two racks switch them halfway through the baking process.

And here they are! My little Schoggiwegglis! Don’t they look delicious?


You can see below the crumb has some wide air pockets in there. They are tender and “fluffy” and soooo delicious.  My kids like to eat them with a hot chocolate, which is especially nice after ice skating in the winter. img_3940I made these on Saturday and the whole batch is nearly gone. Everyone has loved them. Little H, who is very particular about his Schoggis, has declared these “really good” and said “you can make them again.”

And I will be. Soon.

20 responses to “Basel Schoggiweggli – A Breakfast Bread with Chocolate Chunks”

  1. Larissa de Carle Avatar
    Larissa de Carle

    We made these today and they were wonderful! Perfect texture and just like those from the bakery.



    1. I am so thrilled to hear they worked for you, too! A little piece of Basel in Australia.


  2. What does T mean? Tablespoon? Will try them soon 🙂

    Liked by 1 person

    1. Hi, Alexandra. Yes, the T means tablespoon. Thanks for reading!


  3. Hi I am a Baslerin living in Boston. One thing I missed the last three years was a real Schoggiweggli. I just found your recipe and tried it. Perfect!!! The kids and my husband loved it, too. Thank you very much for sharing. You made me feel home far away.

    Liked by 1 person

    1. I am so glad you like it! It is just like the Bumann Bakery off Bachlettenstrasse. I am working on a Schnekken recipe, too.


  4. I’m originally from Basel but I live in Zürich and there are no Schoggiweggli here but thanks to you I can make them now by myself!! How awesome!!

    Liked by 1 person

    1. I am so glad! I still make them almost weekly here!


  5. I’m from Germany and want to try the recipe. I saw that you suggestest to use Hefezopf to do the schoggiweggli. Do you also have a recipe with wheat flour? With the zopf it feels like cheating, as it is a Zopf in small with chocolate. Or maybe i missunderstood… 🙈
    Thanks in advance for your reply

    Liked by 1 person

    1. If you want to use wheat go ahead. I tried it when I got back to America and found I don’t have to change the measurements at all. It will work, but it might take longer to rise.


  6. hi, I live in Basel and come from here, so I am so glad you like the schoggiwegglis.
    To be honest, it’s quite a thing here keeping the schoggiweggli recipe, I don’t want to say hidden from the internet, but quite.
    So I’m happy to tell you that the recipe we have at home is the same as yours.
    well done!
    (ps: they look so good!)
    have a nice day ❤ and “bis bald!”


    1. I am thrilled to have confirmation that I managed to crack that recipe! My children love it and it is a special reminder of our time in Basel now that we live in the States again.
      Now I have to figure out the schnecken!

      We miss Basel. It was one of the best places we every lived. Be well! Bis Bald.


  7. […] Basel Schoggiweggli – A Breakfast Bread with Chocolate Chunks, Mindy Qs Where to buy: Confiserie Bachmann (multiple locations) and other bakeries and […]


  8. I was in Lucerne in September and discovered the yummy Schoggibrotlis. My Swiss friend sent me a pack of the baking chocolate and I made your recipe today. It turned out delicious! Danke!

    Liked by 1 person

  9. I made these today and they are delicious! I used a flax egg in the dough because I started making them and realized I had no eggs! (I ran to the grocery while they were rising so I would have an egg for the wash before baking.) I used all-purpose flour, same measurement. They were absolutely lovely and I will definitely make them again and often!

    Liked by 1 person

  10. Would love to make these! Can you add the measurements in ml for liquids and In grams for solids, in brackets? I never succeed when I use cups!


    1. I understand weight measures are so much more accurate, so I will try to get it done this week.


  11. Made these yesterday and they are delicious!! They’re probably as close as I will get to making my own pains au chocolat. The recipe worked perfectly, and I’m in South Africa and baking at 1450m. Thank you!


    1. I’m so happy that they worked out for you.


  12. Peter Kopcinski Avatar
    Peter Kopcinski

    I have been making them for over 12 years. I used the Aldi Suiss butterbrot recipe from the flower package. My Basiler colleagues declared them commercial quality soon after I started. I am just back from Basil with 4 kilos of cooking chocolate in my baggage. I am so glad to see your fine recipes.


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