What You Need to Know
Lye rolls are a baked specialty in Germany, France (Alsace), Switzerland, and Austria. They are made by immersing bread rolls in a lye solution before baking. The German name, Laugengebäck, is used for any baked good dipped in lye. The perhaps best known shape is the pretzel, while rolls or buns are specifically called Laugensemmel or Kastanie (Bavarian), Laugeweckle or Laugestängle (Swabian), and Laugenwecken, Laugenbrötchen or Laugenstange ; Laugenweckerl in Austria; Silserli or Laugenbrötli in Switzerland. In some parts of Asia they are also known as laugen rolls.
Steps
- 1.
Laugenbrezel (Bavaria): Creates distinctive chewy crust and glossy surface
- 2.
Laugenstange (Swabia): Forms elongated rolls with characteristic alkaline flavor
- 3.
Laugenbrötli (Switzerland): Produces small, crusty rolls with deep brown color