- Lye Rolls

Swabian Lye Rolls recipe: A breakfast delicacy from Germany's south-west

Today I want to introduce a home made breakfast delicacy from Germany's South-West: Swabian Lye Rolls.

13w ago

This is a German traditional in the South-West (Stuttgart area), but also common and well known all over Germany. There are variants as pretzels or bars – but that's dough handling only.

7 Swabian Lye Rolls

Lye Rolls with Salt – 7 rolls

Prep time20min
Cook time20min
Total time2h


  • ¼ teaspoon of sugar
  • ½ teaspoon of salt
  • Approx. 200 ml handwarm water first and an additional cold litre later on
  • 15g fresh yeast
  • Some coarsely granular sea salt
  • 3 tablespoonful of Natron (I use https://www.dm.de/kaiser-natron-kaiser-natron-pulver-5x50g-p4000401010147.html)
  • Approx. 350 g Wheat Flour (German Type 550 what is a white all-round flour – I use the organic version https://www.dm.de/dmbio-mehl-weizenmehl-type-550-p4058172329173.html)
  • Maybe some pizza-cheese


  1. Put only some (30-50%) of the handwarm water into the bowl of your mixer (I'm using an old Kenwood KM 030 with a stainless steel bowl) and add the sugar and crumble the yeast into the water.
  2. Cover the surface of the water thinly with only a little of the flour.
  3. Put the bowl into a warm place of ca. 30°C / 86°F and wait for 5-10 minutes until the yeast has made some bubbles in that water.
  4. Add the rest of ca. 340 g flour and the ½ teaspoon of salt and put the bowl into the mixer.
  5. Run the mixer slowly and add some more water. Increase the mixer speed up to 50% of its maximum and try to get a smooth dough by either adding some more water or flour (The dough shall not stick anywhere to the bowl nor become too dry and crumbly).
  6. Bring the bowl to a warm place again (30°C) and let it rest covered by a towel for one hour.
  7. After that hour, mix the dough one more time (as it's sticky, add some flour – else some water or leave it as it is).
  8. Cut the dough into 7 pieces of about 85 g.
  9. Take one of the pieces and press it flat and round – like a thicker Mini-Pizza.
  10. Fold the dough again and again (5-6 times in different angles).
  11. Fold the dough as showed in the pictures until it's roughly a 'bowl'.
  12. Grind the bowl under your hand to a 'perfect' ball.
  13. Do this with all pieces and bring those again (smooth side up) covered by a towel to that warm place (30°C) for 30 minutes.
  14. Set up the litre of cold water with the Natron and boil it.
  15. Put the dough pieces into the boiling lye with a scoop and boil it for at least a minute from both sides (Attention: The lye is foaming!).
  16. Put the dough pieces on the baking tray (smooth surface upside) and cut a cross into the surface.
  17. Put some sea salt onto the surface (and/or cheese).
  18. Bake the rolls for ca 20 minutes in a preheated oven at 220°C (After 2 minutes open the oven short-time and put some water into it to create some steam).
  19. Let the rolls cool down for some minutes...
  20. Cheese version
  21. Enjoy the roll with some (herb) butter

Recipe Notes

Yeast can't stand temperatures above 50°C. Alternative: Add some (20g) soft or liquid butter into the flour and salt before mixing.

Recipe by

Dirk LeBeauf

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Comments (9)

  • Very interesting

      3 months ago
    • @ Jane And delicious. U can vary the recipe and let the dough work overnight. Then u need cold water for the yeast and no warm place. That’s quicker in the morning.

        3 months ago
    • Very nice!

        3 months ago
  • I bet those are good.

      3 months ago
    • We had those yesterday as first try. Wife insisted in having them again today as she loved it.

        3 months ago
    • That proves how good they are 👍

        3 months ago