Lye Rolls Made from Spelled Flour

5 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 1 kcal


Dough (workload: 20 minutes)

  • Mix yeast in cold water and dissolve. Weigh and stir the sugar. Roughly mix the flour with the water yeast and only then add the salt. Knead briefly until everything has combined and finally add the softened butter to the dough. Now knead for 7 - 8 minutes by hand or with the food processor for 4 minutes until a compact and elastic dough is formed. Cover and leave to stand at room temperature for 5-2 hours.

Stretching and folding (workload: 5 minutes)

  • After 30 and 60 minutes, stretch the dough with wet hands and fold it up again. After the last fold, let it relax for at least 30 minutes. At the end of this time, preheat the oven to 230 ° C

Grinding & leaching (workload: 20 (minutes)

  • Cut dough pieces of equal size with wet hands. Let it relax briefly on the worktop. Meanwhile, bring 1 liter of water to the boil, remove the pan from the stove. Add a level teaspoon of salt and 50 grams of baking soda to the water. That foams pretty much, so the pot should be filled to a maximum of a third of the height with water. When the baking soda has stopped foaming, put the pan back on the hob over low heat. The water should only boil.
  • Now use a slotted spoon to put the dough pieces from the worktop into the boiling lye. In my pot there is space for 4 pieces in parallel. After 30 - 45 seconds, turn the dough and let it steep again for 30 - 45 seconds. Then place with the skimmer on the baking sheet of parchment paper. Do this with all dough pieces.

Baking (baking time: 30 minutes)

  • Now brush the parts again thoroughly with the lye with pretzel salt or, as I did - with coarse Himalayan salt - sprinkle and cut into the preheated oven. Bake without steam for 10 minutes, then reduce the heat to 200 ° C top / bottom heat. Briefly open the oven door so that the 200 ° C is reached more quickly and bake for another 17-20 minutes.

Final remark

  • Due to the flour used, it is darker than usual and more filling than rolls made from lighter flour. Fresh from the oven, they are crispy after 30 minutes of baking. Go well with white sausage. Unfortunately, I have a harder time with home-baked pretzels - they would fit even better. In the soda plant, the parts have to be bathed and pretzels always crash. Proper pretzel lye is brushed or sprayed - better for pretzels. However, you cannot simply pour the lye down the sink afterwards.


Serving: 100gCalories: 1kcal
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Fried Porcini Mushrooms with Delicious Leftover Side Dishes

Mixed Tomato Salad with Cucumber and Dill