Brötchen

Brötchen are small, individual bread rolls that form a staple of breakfasts and light meals in German-speaking countries, including Germany, Austria, and parts of Switzerland. They are typically round or oblong, with a crisp crust and a soft, airy crumb. The standard dough is wheat flour-based and leavened with yeast, usually water and salt, with optional ingredients such as milk, sugar, or oil to adjust flavor and texture. Some bakers also use sourdough or incorporate whole grains for variation.

The production of Brötchen involves dividing dough into portions, shaping each piece, allowing it to proof, and baking at relatively high temperatures, often in steam ovens to develop a glossy crust. Typical commercial rolls weigh around 40–100 grams, though specialty varieties may be larger. The result is a versatile bread product intended to accompany meals or serve as the base for sandwiches.

Regional names and variants exist across the German-speaking world. In northern and central Germany the term Brötchen is common, while in southern Germany and Austria the rolls are frequently called Semmel or Semmeln; in Vienna they are sometimes referred to as Weckerl. Common toppings and fillings include Mohnbrötchen (poppy seed), Sesambrötchen (sesame), Käsebrötchen (cheese-filled), and Laugenbrötchen (pretzel-like, boiled in a lye solution). Whole-grain and rye-based versions, such as Vollkornbrötchen and Roggenbrötchen, are also widely available.

Brötchen are typically eaten fresh at breakfast with butter, jam, cheese, or cold cuts, and are a popular choice for sandwiches and Brotzeiten throughout the day.