The tradition & historical record
1 min read · 2 sourcesRöggelchen (of German Roggen for rye) is a small double bread roll made from two pieces of dough. Röggelchen are a common speciality in the Rhineland and in eastern Belgium. 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 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 roll is baked vigorously, which makes the browning very dark. It is quite common for the tan to turn black. Cologne's speciality Halve Hahn is prepared with Röggelchen. The Röggelchen is often eaten with a glass of Altbier or a glass of Kölsch. 1
The text above is adapted from the Wikipedia article “Röggelchen”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. 1
Röggelchen is double bread roll made with rye flour, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. 2
The source record links this tradition to 1 external register, which can be verified through the citation. 2