Lye rolls: Difference between revisions

[[Image:{{PAGENAME}}.jpg|300px|thumb|right|A lye roll]]

'''Lye rolls''' are a baked speciality in Germany (especially in Bavaria and Swabia), Austria, and Switzerland. They are made by glazing bread rolls with a [[lye solution]] before baking. The German name is Laugengebäck for any baked good dipped in [[lye]], and for rolls specifically Laugensemmel (Bavarian), Laugenweckle (Swabian) or Laugenbrötchen (everywhere else in Germany); Laugenweckerl in Austria; Silserli or Laugenbrötli in Switzerland. In some parts of Asia they are known as '''Laugen Rolls'''.

The same [[lye solution]] is also used for preparing Brezen; outside of Germany, the [[pretzel]] is often the only [[baked]] food being commonly glazed with this [[lye solution]]. Like those, a good '''lye roll''' should be covered with large grains of [[salt]]. As a snack, it may also be sold in a variant covered with baked [[cheese]], although this is more recent and less common. Typically the '''lye roll''' is cut in half and buttered. In Germany and Switzerland, large soft [[pretzels]] are often cut in half, usually buttered, and sold with your choice of cold cuts ([[salami]], [[ham]]) and/or [[cheese]].