Kajzerki

Kajzerki are small, crusty bread rolls common in Polish cuisine. They are the Polish version of the Kaiser roll (Kaisersemmel) and derive their name from the German word Kaiser, meaning emperor. The connection to the Kaiser roll reflects historical Austro-Hungarian influence on Central European bread traditions, with kajzerki becoming widespread in Poland in the 19th and 20th centuries.

The dough is typically made from wheat flour, water, yeast, and salt, with optional ingredients such as milk, butter, or a small amount of sugar to enrich the crumb. After shaping the dough into individual portions, the pieces are allowed to rise and then baked until the crust is crisp and the interior is tender. Kajzerki may be finished plain or with a light glaze, and some varieties are topped with seeds such as sesame or poppy.

Kajzerki are versatile for everyday use. They are commonly eaten at breakfast with butter, jam, or cheese, and can be split to make small sandwiches for lunch. They are widely available in bakeries across Poland and in neighboring countries, and they appear in various regional adaptations that may emphasize different textures or toppings.

See also: Kaiser roll, Kaisersemmel, bread rolls.