Talk:Lye roll

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)

Dubious

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.

Safe to Eat?

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)

You're right that it'd probably be a good idea to include a reference to how the lye dip causes a Maillard reaction to turn the roll or pretzel brown. Both articles could use it. - Denimadept (talk) 05:21, 27 July 2010 (UTC)

There, I've added it to both articles in the "see also" section. It could probably be added to the prose also... hm. - Denimadept (talk) 05:28, 27 July 2010 (UTC)

Okay, how's that? - Denimadept (talk) 05:48, 27 July 2010 (UTC)

Recipe

I really don't think this belongs in the article. Recipes are readily available on recipe sites. - Denimadept (talk) 16:25, 2 March 2021 (UTC)

lye croissant - worth mentioning or to exhaustive?

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)