If you're after a quick bread that’s bursting with rustic charm and a hint of anise, this Skillet Irish Soda Bread Minis Recipe is an absolute must-try. Trust me, these tender little loaves baked in a cast iron skillet will quickly become your cozy kitchen favorite.
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Why You'll Love This Recipe
I’ve made these minis more times than I can count because they’re just so simple and reward you with a golden crust and warm, flavorful crumb every time. Plus, that lovely combo of fennel and caraway seeds adds a little something unexpected that really makes them stand out.
- Quick & Easy: From mixing to baking in just 40 minutes — perfect for busy days.
- Flavor-Packed: The subtle spice of fennel and caraway creates a unique, comforting taste.
- Perfect Crust: Cooking in a cast iron skillet gives the bread a wonderfully golden, buttery crust.
- Versatile: Great as a snack or alongside soups and stews for a cozy meal.
Ingredients & Why They Work
To nail this skillet Irish soda bread minis recipe, having the right staples on hand is key. You’ll want fresh buttermilk for that perfect tang and cold butter to add richness and help create a crisp crust. And don’t skip the fennel and caraway seeds — they’re subtle but essential for that authentic flavor.

- All-purpose flour: The sturdy base for tender, rustic bread with just the right structure.
- Kosher salt: Enhances all the flavors without overpowering the bread.
- Baking soda: The leavening agent that ensures a quick rise, especially when paired with buttermilk.
- Crushed fennel and caraway seeds: These fragrant spices bring that classic Irish soda bread twist.
- Buttermilk: Adds moisture, a slight tang, and activates the baking soda for rise and lightness.
- Butter: Used for both greasing the skillet and brushing the tops, giving the minis their signature golden, buttery finish.
Make It Your Way
One of the best things about this Skillet Irish Soda Bread Minis Recipe is how easy it is to tweak and make your own. Whether you're a fan of the traditional flavors or want to get creative, these tender little loaves welcome your personal touch.
- Swap the seeds: I once tried using all caraway seeds for a more pungent, earthy flavor, and it was a hit with my husband who loves classic rye bread notes. Feel free to try anise seeds for a sweeter, slightly licorice twist!
- Gluten-free option: For those avoiding gluten, replacing the all-purpose flour with a gluten-free blend works surprisingly well. Just be sure to watch the dough’s consistency — it might need a little extra buttermilk to come together.
- Cheesy delight: Adding a half cup of shredded sharp cheddar into the dough before shaping gives a savory boost that transforms these minis into perfect companions for chili or stew.
- Herb infusion: In spring, I love swapping out fennel and caraway for fresh chopped rosemary and thyme, which adds a fragrant, garden-fresh note that pairs beautifully with soup.
Step-by-Step: How I Make Skillet Irish Soda Bread Minis Recipe

Step 1: Warm Up the Skillet and Oven
Start by preheating your oven to 400 degrees Fahrenheit to ensure it’s nice and hot when the dough goes in. While it’s heating, butter your 10-inch cast iron skillet generously with 1 tablespoon of butter. This not only prevents sticking but also wraps the bread in a subtle buttery aroma as it bakes.
Step 2: Mix the Magic – Dry Ingredients Meet Buttermilk
In a large bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon kosher salt, ¾ teaspoon baking soda, and the crushed fennel and caraway seeds. These seeds bring that signature, aromatic flavor that makes this recipe stand out. Create a shallow well in the center and pour in 1½ cups of cold buttermilk straight from the fridge. Stir gently with a wooden spoon, folding the flour into the buttermilk until it just comes together. If the dough feels too dry, add more buttermilk one tablespoon at a time—don’t overmix!
Step 3: Shape It Up – From Dough to Mini Loaves
Turn the slightly sticky, rustic dough out onto your clean countertop. Wet your hands with water to keep the dough from clinging. Quickly knead it into a flattened disk—this should only take a few kneads to bring it together. Then divide your dough into 5 or 6 similarly sized pieces, rolling each into a ball. A quick tip: keep your hands wet to avoid sticky frustration!
Step 4: Ready, Set, Bake!
Arrange the dough balls in your buttered skillet, spacing them so they can rise without crowding. Slide the skillet into the preheated oven and bake for 15 minutes. During this time, melt the remaining 2 tablespoons of butter on the stove—a crucial step for that golden, glossy finish.
Step 5: The Butter Brush Finish
When your kitchen starts smelling divine, it’s time to check the bread. The tops should be starting to brown. Remove the skillet carefully from the oven and brush each roll generously with the melted butter. This adds that irresistible shiny crust and a rich flavor boost. Return the skillet to the oven and bake for another 10 minutes, until your minis are beautifully golden with those inviting browned peaks.
Step 6: Rest, Reveal, and Enjoy
Once baked to perfection, let the rolls rest in the skillet until they’re cool enough to handle. Then, split them open and don’t be shy—slather on more butter while they’re still warm. The aroma is heavenly, and the taste is pure comfort. These minis are perfect on their own or paired with your favorite soup or stew for that cozy meal feeling.
Top Tip
These tips come from hands-on experience, helping you make your Skillet Irish Soda Bread Minis Recipe as perfect and flavorful as possible every time.
- Use Cold Buttermilk: I’ve found that using cold buttermilk straight from the fridge really helps activate the baking soda, giving the bread that lovely rise and tender crumb.
- Don’t Overmix the Dough: Early on, I worried about mixing too little, but keeping the dough a bit rustic and sticky gives these minis their wonderful texture. Resist the urge to overwork!
- Butter Brushing Magic: Brushing the rolls with melted butter at the 15-minute mark adds a golden sheen and buttery crust that’s simply irresistible. Don’t skip this step!
- Spacing Matters: When placing the dough balls in the skillet, leaving a little breathing room allows them to expand beautifully without merging into one giant loaf.
How to Serve Skillet Irish Soda Bread Minis Recipe

Garnishes
For a delightful finish, try spreading your warm minis with extra butter or a dollop of creamy Irish butter. A smear of tangy marmalade, preserves, or sharp cheddar pairs beautifully with the subtle fennel and caraway flavors. Sprinkle a pinch of flaky sea salt on top right before serving to enhance the buttery crust’s crunch.
Side Dishes
These minis shine alongside hearty Irish stews, creamy potato soup, or a rich beef and Guinness stew. They’re also a cozy partner to a fresh garden salad or roasted root vegetables, making them ideal for both casual snacks and comforting meals.
Make Ahead and Storage
Storing Leftovers
Store any leftover Skillet Irish Soda Bread Minis in an airtight container at room temperature for up to 2 days. To keep them from drying out, wrap them in a clean kitchen towel before placing them in the container.
Freezing
To freeze, wrap each mini loaf tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe bag. They’ll keep well for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator or at room temperature for a couple of hours.
Reheating
Warm your soda bread minis by placing them in a 350°F oven for about 5 to 8 minutes until heated through and crusty again. Alternatively, you can microwave them wrapped in a damp paper towel for about 20 seconds, but the oven method preserves the crisp texture best.
Frequently Asked Questions:
Absolutely! If you don’t have fennel seeds, you can simply use all caraway seeds or even substitute with anise seeds to keep that lovely licorice note that complements the bread.
The cast iron skillet is ideal because it helps create a beautifully crisp crust, but you can also use any heavy, ovenproof pan if you don’t have cast iron on hand.
Look for golden, nicely browned peaks on the rolls and a hollow-sounding tap on the bottom of the bread when removed from the skillet. Baking for a total of 30 minutes at 400°F as directed ensures they’re perfectly baked.
It’s best to bake the dough fresh for the best texture and rise, but you can prepare the dough and refrigerate it, tightly wrapped, for a few hours before baking. Just let it come to room temperature before shaping and baking.
Final Thoughts
There’s something so heartwarming about pulling these golden, buttery Skillet Irish Soda Bread Minis fresh from the oven—the aroma alone is enough to make your kitchen feel like a cozy Irish cottage. Whether you’re sharing them with loved ones or enjoying a quiet moment with a bowl of soup, these minis bring simple joy and a bit of rustic charm to the table. I hope this recipe becomes a comforting staple in your kitchen as it has in mine.
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Skillet 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 rustic, tender, and bursting with flavor from fennel and caraway seeds. Perfectly golden and buttery, they're quick to prepare and baked right in a cast iron skillet for a delightful crust. Ideal for a cozy snack or as a side with soups and stews.
Ingredients
Dough
- 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
For Cooking
- 3 tablespoons butter (1 tablespoon for greasing skillet, 2 tablespoons for brushing rolls)
Instructions
- Preheat and prepare skillet. Preheat your oven to 400 degrees Fahrenheit. Generously butter a 10-inch cast iron skillet with 1 tablespoon of the butter to prevent sticking and add flavor.
- Mix dry ingredients and add buttermilk. In a large bowl, combine the flour, kosher salt, baking soda, and crushed fennel and caraway seeds. Make a shallow well in the center and pour in 1 ½ cups of buttermilk. Stir gently with a wooden spoon, incorporating all the flour into the buttermilk. Add more buttermilk one tablespoon at a time as needed until the dough just comes together, being careful not to overmix.
- Shape the dough. Turn the sticky, craggy dough onto a clean surface. Wet your hands with water to prevent sticking, then quickly knead the dough into a flattened disk. Divide the dough into 5 or 6 roughly equal pieces and form each into a ball.
- Arrange dough balls in skillet. Place the dough balls in the prepared cast iron skillet, spacing them evenly without packing too tightly to allow for rising and expansion during baking.
- Bake and brown the rolls. Bake the mini loaves in the preheated oven for 15 minutes. While baking, melt the remaining 2 tablespoons of butter in a small saucepan.
- Brush with butter and finish baking. At the 15-minute mark, the tops of the rolls should start to brown. Remove the skillet from the oven and brush each roll generously with the melted butter. Return the skillet to the oven and bake for an additional 10 minutes, until the bread is golden with nicely browned peaks.
- Rest and serve. Remove the skillet from the oven and let the bread rest until cool enough to handle. Split open the minis and spread more butter on the warm insides. Enjoy the irresistible aroma and taste of freshly baked Irish soda bread.
Notes
- Use cold buttermilk straight from the fridge to help activate the baking soda properly.
- Do not overmix the dough; it should remain slightly sticky and rustic in texture for the best crumb.
- If you don’t have fennel seeds, you can use all caraway seeds or substitute with anise seeds for a similar licorice flavor.
- The cast iron skillet helps create a crisp crust, but a heavy ovenproof pan will work if you don’t have one.
- Serve warm with butter, jam, or alongside hearty soups and stews for a comforting meal.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg


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