Semmel

Semmel is a term used in German-speaking regions to describe a small bread roll. In Austria and southern Germany it denotes a leavened, crusty bun made from wheat flour, typically served as part of a breakfast or as a component of a sandwich. The form ranges from round to oblong and usually weighs about 40–100 grams. In many parts of northern Germany the same bread piece is more commonly called a Brötchen; the term Semmel remains common in Bavaria and Austria, including Vienna, where it is often rendered as Semmerl.

Typically, a Semmel is made from flour, water, yeast, and salt, with optional milk, butter, or oil to enrich the dough. After shaping, the buns are baked until the crust is crisp and the crumb remains soft. Regional varieties include toppings such as sesame seeds (Sesamsemmel), poppy seeds (Mohnsemmel), or a salted crust achieved by a pretzel-like dough (Laugensemmel). Cheese-filled or ham-filled versions also exist, often sold as Käsesemmerl or Schinkensemmel in casual meals.

Culinary use centers on simple, versatile applications: a Semmel with butter, jam, or cheese for breakfast or a snack; as a basis for a Leberkässemmel, Weißwurstsemmel, or Schinkensemmel in Bavaria; and as a staple accompaniment to soups or salads in Austrian cuisine. The Semmel thus functions as an everyday bread product with regional variations in name, crust, and toppings.

See also: Brötchen, Weck, Rundstück, Kaiserbrötchen.