Lye rolls are a baked specialty in Germany (especially in Bavaria and Swabia), France (Alsace), Switzerland, and Austria.

The perhaps best known shape is the pretzel, while rolls or buns are specifically called Laugensemmel or Kastanie (Bavarian), Laugeweckle or Laugestängle (Swabian), and Laugenwecken, Laugenbrötchen or Laugenstange (everywhere else in Germany); Laugenweckerl in Austria; Silserli or Laugenbrötli in Switzerland.

[2] In order to cause a Maillard reaction during baking for the characteristic browning effect, a lye roll needs to be coated with a high pH (alkaline) solution.

As a snack, lye rolls may also be sold as sandwiches or covered with baked cheese, although this is a more recent development and less common.

Other toppings for lye rolls nowadays also include poppy, sesame, and other seeds as an alternative to the usual salt.