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Speciality? I can only speak for southern Germany, but here 'Laugenbrötchen' are availible in EVERY bakery and are in fact consumed more often than 'Brezeln'.
Yes, I have never heard of "Lye Rolls" before. I want one.
I've seen larger versions of these in the Plano, Texas area back in the late 1990s. I called them pretzel-bread because that's what they looked like: big soft pretzels in the shape of loaves. I like "Lye roll" or maybe "Lye loaf" better, now that I've seen the term. It seems more descriptive. They were hard to get because they were very popular. If I could get one, I'd cut it vertically into two pieces, then the two halves horizontally and put salami with mustard in between as a sandwich. I see they do something similar in Germany with butter and unspecified cold cuts. Here's the point for this discussion: Do they ever use mustard as I did? I understood that mustard is a common condiment in Germany; is this not true? - Denimadept (talk) 14:25, 1 August 2008 (UTC)[reply]
On the first expedition to the antarctic, the explorers took many lye rolls with them believing that they had a high nutritional value. What they didn't know was that too much lye in the blood causes baldness and then leads to death. [citation needed]
Perhaps someone more learned in chemistry than myself could a section describing what chemical processes occur during baking that renders the lye safe to eat? I know that my was fist thought when I saw the term 'lye roll' , e.g why doesn't the lye burn your throat when you at the roll? —Preceding unsigned comment added by 68.84.64.106 (talk) 04:49, 27 July 2010 (UTC)[reply]
The only lye dipped bakery i ever eat is the lye croissant, which is a staple food available in supermarkets and bakeries where i live. Is it worth adding it to the list of example lye bakeries in the article?
Source: I'm from Austria 2A02:8388:1982:2180:8DF1:8838:81D5:93B4 (talk) 14:50, 12 December 2022 (UTC)[reply]