Weckerl

Weckerl is a small bread roll common in Austria and parts of southern Germany, especially in Vienna and Bavaria. It is typically about the size of a fist, with a soft crumb and a thin to moderate crust. Weckerl is widely eaten for breakfast or as a sandwich roll and is sold by bakeries, markets, and street vendors.

The dough is usually made from wheat flour, water, yeast, and salt, with possible additions such as milk, sugar, or fats. The dough is divided into small portions, shaped into rounded rolls, allowed to proof, and baked until golden. Variants include plain white Weckerl, sesame-coated versions, multigrain or rye blends, and salt-topped types such as Laugenweckerl (pretzel-style) or Kräuterweckerl with herbs.

Etymology and usage: The name Weckerl comes from the German word Weck (roll) with the diminutive suffix -erl, a form common in Austrian and Bavarian dialects. In Vienna, a similar roll is also referred to as Semmerl, while other dialects may use different terms. Weckerl serves as a staple for cold cuts, cheese, or spreads in traditional Austro-German breakfasts or lunches, and is commonly enjoyed with coffee, tea, or as part of a Jause.

See also: Semmel, Brötchen, Kaisersemmel.