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.
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.
- 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
- 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.
- Cover the surface of the water thinly with only a little of the flour.
- 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.
- Add the rest of ca. 340 g flour and the ½ teaspoon of salt and put the bowl into the mixer.
- 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).
- Bring the bowl to a warm place again (30°C) and let it rest covered by a towel for one hour.
- 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).
- Cut the dough into 7 pieces of about 85 g.
- Take one of the pieces and press it flat and round – like a thicker Mini-Pizza.
- Fold the dough again and again (5-6 times in different angles).
- Fold the dough as showed in the pictures until it's roughly a 'bowl'.
- Grind the bowl under your hand to a 'perfect' ball.
- 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.
- Set up the litre of cold water with the Natron and boil it.
- 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!).
- Put the dough pieces on the baking tray (smooth surface upside) and cut a cross into the surface.
- Put some sea salt onto the surface (and/or cheese).
- 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).
- Let the rolls cool down for some minutes...
- Cheese version
- Enjoy the roll with some (herb) butter
Yeast can't stand temperatures above 50°C. Alternative: Add some (20g) soft or liquid butter into the flour and salt before mixing.