What is the name of the German origin biscuit baked in a looped knot and often glazed with salt.
Lye roll The same solution is also used for preparing pretzels; outside of Germany they are often the only baked food commonly glazed with a lye solution. Both lye rolls and pretzels are typically covered with salt, preferably pretzel salt, a large-grained salt made from compressed smaller salt particles, which reduces moisture absorption and the hardness of the salt grain. As a snack, lye rolls may also be sold covered with baked cheese, although this is more recent and less common. Typically they are cut in half and buttered, as large soft pretzels often are in Germany and Switzerland as well. Other
Biscuit the 14th century during the Middle Ages, in the Middle English word "bisquite", to represent a hard, twice-baked product. (see the German Zwieback) The Dutch language from around 1703 had adopted the word "koekje" ("little cake") to have a similar meaning for a similar hard, baked product. The difference between the secondary Dutch word and that of Latin origin is that, whereas the "koekje" is a cake that rises during baking, the biscuit, which has no raising agent, in general does not (see gingerbread/ginger biscuit), except for the expansion of heated air during baking. When continental Europeans began to emigrate