There’s something truly magical about baking bread without any fuss, and that’s exactly what makes this Irish Soda Bread Minis Recipe a kitchen favorite of mine. These little skillet breads come out with a crisp crust, soft center, and a comforting aroma that's just irresistible.
Jump to:
Why You'll Love This Recipe
Honestly, I’m hooked on these minis—it’s the perfect blend of traditional Irish flavors and convenient, quick baking that feels like a little kitchen celebration every time.
- Quick and Easy: No yeast means no waiting—these breads come together in just 40 minutes total.
- Perfectly Portable Minis: Great for snacking, sharing, or serving alongside any meal.
- Flavorful Twist: The fragrant fennel and caraway seeds add that unique traditional Irish touch.
- Beautiful Crust and Soft Center: Baking in a cast iron skillet creates a crispy outside with a tender inside every time.
Ingredients & Why They Work
Before you gather your ingredients, here’s a quick tip: use fresh buttermilk straight from the fridge for that perfect rise, and if possible, reach for a good quality cast iron skillet to get that crispy crust we all crave.

- All-purpose flour: The base of the dough, providing structure while keeping the bread tender.
- Kosher salt: Enhances flavor without overwhelming the subtle notes.
- Baking soda: The leavening agent that makes this a quick bread—no yeast required.
- Crushed fennel and caraway seeds: Classic Irish spices that bring warmth and an aromatic bite.
- Buttermilk: Adds moisture and tang, and helps activate the baking soda for rise.
- Butter: Adds richness, helps prevent sticking, and gives the crust a golden sheen when brushed on hot bread.
Make It Your Way
One of the best things about this Irish Soda Bread Minis Recipe is how easy it is to tailor to your tastes and pantry. Whether you want to add a twist of sweetness or keep it savory, these little breads welcome your creativity!
- Variation – Sweet and Fruity: I sometimes add a handful of currants or raisins to the dough before shaping. It lends a lovely burst of sweetness that pairs wonderfully with a touch of honey butter.
- Variation – Herb Infused: Swap out the fennel and caraway seeds for fresh rosemary or thyme for a more herbal note that complements soups and roasts beautifully. I love how fragrant these turn out!
- Dairy-Free Option: For a dairy-free twist, try using a plant-based buttermilk substitute and coconut oil instead of butter. The texture stays surprisingly tender, and the flavor is still rich.
- Make It Spicy: Add a pinch of crushed red pepper flakes or smoked paprika to the dry mix for some gentle heat—great if you like a little kick with your bread.
Step-by-Step: How I Make Irish Soda Bread Minis Recipe

Step 1: Butter Up Your Skillet and Preheat
Start by preheating your oven to 400°F. Then, take your trusty 10-inch cast iron skillet and spread 1 tablespoon of butter all over the bottom and sides. This not only prevents sticking but also ensures a golden, flavorful crust. I find the skillet adds such a lovely rustic charm and an irresistible crispness to these minis.
Step 2: Mix Your Dry Ingredients Well
In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon kosher salt, ¾ teaspoon baking soda, and 2 teaspoons crushed fennel and caraway seeds. Mixing these dry ingredients thoroughly makes sure the flavors are evenly spread and that the baking soda will do its job just right.
Step 3: Add Buttermilk and Create Your Dough
Make a shallow well in the center of your dry mix and pour in 1 ½ cups of cold buttermilk—straight from the fridge is best to avoid prematurely activating the baking soda. Using a wooden spoon, gently stir the flour into the buttermilk, gradually bringing the dough together. If it still feels too dry, add buttermilk one tablespoon at a time, stopping as soon as the dough forms. Remember, this dough should feel a bit sticky and shaggy — don’t overmix or over-knead to keep your minis wonderfully tender.
Step 4: Knead and Shape Your Dough Balls
Dust your countertop lightly with flour and turn the dough out. It will look craggy and stringy—perfect! Wet your hands to prevent sticking and quickly knead the dough into a flattened disk. Then divide it into 5 or 6 even pieces. Roll each piece into a ball—don’t fuss too much with shaping; rustic is exactly what we want here!
Step 5: Arrange and Bake the Minis
Place your dough balls spaced evenly in the buttered skillet, giving them a little room to expand but not too much. Pop the skillet into your preheated oven and bake for 15 minutes. At this point, the tops should be starting to brown—one of the most satisfying sights!
Step 6: Butter Brush and Finish Baking
While baking, melt the remaining 2 tablespoons of butter in a small saucepan. After the initial 15 minutes, remove the skillet and generously brush each mini with the melted butter. This step locks in moisture and creates those gorgeous golden peaks we all love. Return the skillet to the oven and bake for another 10 minutes until the minis are deeply golden and crispy on top.
Step 7: Cool Slightly, Then Enjoy!
Once baked, let the minis cool just enough so you can handle them — but I recommend enjoying these while they’re still warm for the best experience. Split them open, slather the insides with butter, and breathe in that amazing fresh-baked aroma. Whether paired with a hearty stew or enjoyed solo, these Irish Soda Bread Minis bring a comforting homemade touch to any table.
Top Tip
These Irish Soda Bread Minis are straightforward but can truly shine with a few little tricks that make all the difference. Here are some tips I've gathered from baking these minis multiple times, to help you get that perfect crust and tender crumb.
- Use Cold Buttermilk: I always use buttermilk straight from the fridge. It prevents the baking soda from reacting too early, ensuring your minis rise just right in the oven.
- Don’t Over-Knead: I learned the hard way that too much kneading toughens up this quick bread. A gentle, brief knead into a disk is all you need for tender results.
- Butter the Skillet Generously: Melting butter directly in the cast iron skillet before adding dough helps create a beautifully crisp, golden bottom crust that I find irresistible.
- Brush with Butter Mid-Bake: Applying melted butter after the initial 15-minute bake locks in moisture and helps brown the tops perfectly without burning.
How to Serve Irish Soda Bread Minis Recipe

Garnishes
These minis are lovely on their own but can be taken up a notch with a few simple garnishes. Slather with extra butter straight from the oven for a luxe melt-in-your-mouth experience. For a savory touch, spread softened cream cheese mixed with fresh chives or dill. A drizzle of honey or a dollop of jam adds a sweet contrast that’s fantastic for breakfast or tea time.
Side Dishes
Serve these Irish Soda Bread Minis alongside hearty soups like creamy potato leek or classic Irish stew to soak up the delicious broth. They pair beautifully with a sharp cheddar cheese plate or roasted vegetables for a simple, satisfying meal. I also love them with scrambled eggs and smoked salmon for a cozy brunch spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Irish Soda Bread Minis in an airtight container or wrapped tightly in plastic wrap at room temperature. They stay fresh and soft for up to 2 days. For best taste, avoid refrigeration as it can dry out the bread.
Freezing
You can freeze these minis to enjoy later! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They'll keep well in the freezer for up to 2 months. Just thaw them overnight in the fridge or at room temperature before reheating.
Reheating
To bring back that fresh-baked warmth and crisp crust, reheat your minis in a 350°F oven for about 10 minutes. If you're in a hurry, microwaving for 15 to 20 seconds works too—just finish with a dab of butter for extra moistness.
Frequently Asked Questions:
While buttermilk adds a tangy flavor and activates the baking soda properly, you can substitute regular milk mixed with 1 tablespoon of lemon juice or white vinegar to mimic buttermilk if needed.
No worries! Any heavy, oven-safe skillet or baking dish will work. Cast iron just gives the best crust texture because it retains heat evenly.
Gluten-free flours behave differently, so you might need to experiment. You could try a gluten-free baking mix designed for breads, but the texture and rise might vary from the classic version.
Store leftover minis at room temperature in an airtight container or wrapped well in plastic to keep them soft for up to two days. Avoid the fridge to prevent drying out.
Final Thoughts
Making these Irish Soda Bread Minis is like inviting a little piece of Ireland into your home—warm, comforting, and full of simple, honest flavors. They come together quickly, don’t require any fuss with yeast, and reward you with that crisp crust and tender inside every time. Whether you’re sharing them for a special meal or enjoying a quiet snack, I hope these minis bring a bit of joy and deliciousness to your table. Sláinte!
Print
Irish Soda Bread Minis Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Description
These Skillet Irish Soda Bread Minis are a delightful twist on traditional Irish soda bread, baked in a cast iron skillet for a crisp crust and soft center. Infused with fragrant fennel and caraway seeds and enriched with creamy buttermilk, these mini breads are perfect for snacking or serving alongside meals. They are quick to prepare, require no yeast, and are brushed with melted butter for extra flavor and moisture.
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking soda
- 2 teaspoons crushed fennel and caraway seeds
- 1 ½ to 2 cups buttermilk
- 3 tablespoons butter (divided: 1 tablespoon for skillet, 2 tablespoons for brushing)
Instructions
- Preheat and Prepare Skillet. Preheat the oven to 400 degrees Fahrenheit. Butter a 10-inch cast iron skillet thoroughly with 1 tablespoon of butter to prevent sticking and add flavor.
- Mix Dry Ingredients. In a large mixing bowl, combine the flour, kosher salt, baking soda, and crushed fennel and caraway seeds. Stir these dry ingredients together to distribute evenly.
- Add Buttermilk and Form Dough. Make a shallow well in the center of the dry ingredients and pour in 1 ½ cups of buttermilk. Use a wooden spoon to stir, incorporating the flour gradually into the buttermilk. If the dough feels too dry, add additional buttermilk one tablespoon at a time until the dough just comes together. Be careful not to overwork the dough to keep the bread tender.
- Knead and Shape the Dough. Turn the dough onto a clean counter surface. It will be somewhat sticky and uneven. Wet your hands to prevent sticking and quickly knead the dough into a flattened disk. Divide the dough evenly into 5 or 6 pieces. Shape each piece into a ball.
- Arrange Dough in Skillet. Place the dough balls into the buttered cast iron skillet, spacing them slightly apart to allow for expansion but without overcrowding.
- Bake Partially and Brush with Butter. Bake the skillet bread minis for 15 minutes until the tops start to brown. While baking, melt the remaining 2 tablespoons of butter in a small pot. After 15 minutes, remove the skillet from the oven and brush each roll generously with the melted butter to add richness and aid browning.
- Finish Baking. Return the skillet to the oven and bake for another 10 minutes or until the minis are golden brown with browned peaks and a crisp crust.
- Cool and Serve. Remove from the oven and let the bread minis rest until they are cool enough to handle but still warm. Split them open and spread with more butter. Enjoy the fresh baked aroma and delicious taste of your Irish soda bread minis.
Notes
- Use cold buttermilk straight from the fridge to avoid over-activating the baking soda prematurely.
- Do not over-knead the dough; overworking soda bread can result in tough texture.
- If you don’t have a cast iron skillet, a heavy oven-safe pan will work but cast iron helps create a better crust.
- Crushed fennel and caraway seeds add traditional Irish flavor, but you can omit or substitute as desired.
- Brush with butter immediately after baking to keep the crust soft and add flavor.
- For extra chewiness, allow dough balls to rest for 10 minutes before baking.
Nutrition
- Serving Size: 1 bread mini (about 70g)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg



Leave a Reply