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# Puntje
- URL: https://onesandwich.com/puntje/
- Published: 2026-05-17T15:17:36.000Z
- Updated: 2026-05-26T14:40:18.000Z
- Description: Pointed roll; small pointed bread roll.
- Author: Andrew Lekashman
- Tags: Netherlands, Split Roll Sandwiches, Broodje van de Bakker & de Snackbar, #auto-imported

**🇳🇱 Netherlands** · Family: [Broodje van de Bakker & de Snackbar](https://onesandwich.com/tag/broodje-bakker/) · Bread: puntje

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Ingredients

puntje

The *puntje* is a small pointed bread roll, named for its tapered ends, and it is one of the everyday carriers behind a filled Dutch *broodje*. It is a shape rather than a recipe: a modest white roll, often soft-crusted, drawn out to points at each end so it sits somewhere between a round bun and a short sub. In a Dutch bakery or lunch counter it is one of the default things you point at when you want a filled roll, and most of its character comes from being right as a vessel rather than from anything dramatic on its own.

The build is the roll itself, and the things that matter are crust, crumb, and proportion. A good *puntje* has a thin crust that yields rather than shatters, a soft even crumb with enough structure to hold a wet filling without collapsing, and points that are baked through rather than left as dry hard tips. It is split along the top or side and filled once: butter or a spread to seal the crumb, then a single clear filling, cheese, a cured or cooked meat, a salad-style mix, spread to reach the points so the tapered ends are not left bare. Sloppy execution shows up as a roll that is stale and cottony, a crust that is either leathery or so hard it tears the gums, ends so dry they are inedible, or a filling crammed into the middle so the first and last bites are plain bread. The pointed shape is functional: it gives a defined bite at each end and a fuller centre, and a well-made one eats evenly from tip to tip.

Variation is mostly in the dough and the size. Some are plain soft white, others use a slightly richer or milk dough for a softer chew, and a few are made larger to take a heartier filling. What stays constant is the role: a small, fresh, well-shaped roll judged on whether it carries its filling cleanly. The wider world of bakery-counter filled rolls it belongs to, the broad *broodje* tradition, ranges far beyond this one shape and deserves its own article rather than being summarised here. On its own terms a good *puntje* is easy to judge: fresh and soft-crusted, evenly crumbed, baked through to the points, and filled edge to edge so every bite tastes the same.

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## More from this family

Other [Broodje van de Bakker & de Snackbar](https://onesandwich.com/tag/broodje-bakker/) sandwiches in Netherlands:

- [Bolletje](https://onesandwich.com/bolletje/)
- [Broodje Gegrilde Groenten](https://onesandwich.com/broodje-gegrilde-groenten/)
- [Broodje van de Zaak](https://onesandwich.com/broodje-van-de-zaak/)
- [Broodje](https://onesandwich.com/broodje/)
- [Bruin Broodje](https://onesandwich.com/bruin-broodje/)
- [Dagschotel Broodje](https://onesandwich.com/dagschotel-broodje/)
- [Kaiserbroodje](https://onesandwich.com/kaiserbroodje/)
- [Lunchpakket](https://onesandwich.com/lunchpakket/)

[See all Broodje van de Bakker & de Snackbar sandwiches →](https://onesandwich.com/tag/broodje-bakker/)