Lithuanian Fried Bread With Cheese Sauce
If there is one snack that every Lithuanian instantly recognizes, it’s Lithuanian Fried Bread. Crispy on the outside, garlicky and fragrant, and often topped with rich melted cheese sauce, this dish is pure comfort food. Known as kepta duona su česnaku, or simply kepta duona, this Lithuanian fried bread with cheese is the ultimate pub snack and one of the most beloved bites in Lithuanian cuisine. It’s salty, crunchy, addictive — and once you try it, you’ll understand why I’ve never met a single person who didn’t absolutely love it.
Ingredients
- 300 g (10oz) light rye bread ideally sourdough
- sunflower or vegetable oil for frying
- 2-3 garlic cloves minced*
- ¼ teaspoon salt
For Cheese Sauce:
- 1 tablespoon mayonnaise
- 2-3 tablespoon cold water
- 100 g (3.5 oz) Monterey Jack or young Gouda finely grated
- ½ teaspoon garlic powder optional
Instructions
- Cut the bread into sticks, about ½–¾ inch (1.5–2 cm) thick.
- Heat enough oil to come about one-third up the sides of the bread in a frying pan over medium heat.
- Once the oil is hot, add the bread and fry for 1-2 minutes on each side, until crispy and browned.
- Take the bread out of the pan and into a large mixing bowl. Immediately add the minced garlic and salt, and mix well to combine.
- If working in batches, add a portion of garlic and salt, and mix it with the bread whilst it is still hot, before frying the next batch.
- Once the bread is all cooked, arrange it on a serving platter, or individual bowls.
- In a small pan, add the mayo, water (reserve the last tablespoon for later), grated cheese and garlic powder (optional). Set the pan over low heat and stir just until the cheese melts and you have a smooth glossy sauce (add the remaining tablespoon of cold water if needed to loosen the sauce - never add hot water to the sauce).
- Immediately pour the sauce on top of the fried bread and serve - the sauce will harden very quickly, so don't delay it.
Notes
*If you love strong garlic flavour, you can rub a clove of garlic onto each crispy bread stick after frying and cooling them just enough to be able to handle them.