Röggelchen Halvenhahn

Röggelchen (of

German German(s) may refer to: * Germany, the country of the Germans and German things **Germania (Roman era) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizenship in Germany, see also Ge ...

''Roggen'' for

rye Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is grown principally in an area from Eastern and Northern Europe into Russia. It is much more tolerant of cold weather and poor soil than o ...

) is a small pastry in the form of a double

roll Roll may refer to: Physics and engineering * Rolling, a motion of two objects with respect to each-other such that the two stay in contact without sliding * Roll angle (or roll rotation), one of the 3 angular degrees of freedom of any stiff bo ...

made from two pieces of dough. Röggelchen are a common speciality in the

Rhineland The Rhineland ( ; ; ; ) is a loosely defined area of Western Germany along the Rhine, chiefly Middle Rhine, its middle section. It is the main industrial heartland of Germany because of its many factories, and it has historic ties to the Holy ...

and in eastern

Belgium Belgium, officially the Kingdom of Belgium, is a country in Northwestern Europe. Situated in a coastal lowland region known as the Low Countries, it is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeas ...

. The rye content must be at least 50% of the flour. The rye dough consists of a bread roll dough to which rye flour or

sourdough Sourdough is a type of bread that uses the fermentation by naturally occurring yeast and lactobacillus bacteria to raise the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its dis ...

is added. Röggelchen are usually offered for sale in pairs. They are baked in a pair and then broken in two, so that the contact point is open. The

rustic bread The hearth bread (also known as rustic bread, artisan bread, sometimes "French bread") is a "freestanding" (made without a bread pan) loaf baked at high temperature (up to 500 °F, frequently using steam) that is both crusty and chewy. The hi ...

roll is baked vigorously, which makes the browning very dark. It is quite common for the tan to turn black.

Cologne Cologne ( ; ; ) is the largest city of the States of Germany, German state of North Rhine-Westphalia and the List of cities in Germany by population, fourth-most populous city of Germany with nearly 1.1 million inhabitants in the city pr ...

's speciality ''Halve Hahn'' is prepared with Röggelchen. The Röggelchen is often eaten with a glass of

Altbier Altbier (, ) is a style of beer brewed in the Rhineland, especially around the city of Düsseldorf, Germany. It is a copper coloured beer whose name comes from it being top-fermented, an older method than the bottom fermentation of lagers. ...

or a glass of Kölsch.

References

German breads {{bread-stub