Talk:Lye roll

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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]

Dubious[edit]

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]}

Safe to Eat?[edit]

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]

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)[reply]

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)[reply]

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

Recipe[edit]

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)[reply]

lye croissant - worth mentioning or to exhaustive?[edit]

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]