Die Brot- & Brötchensorten - One Sandwich

Southwestern roll; local term, often slightly sweeter dough.

Whole grain roll; darker, denser, healthier option.

Whole grain bread sandwich; dense seeded bread with toppings.

Sesame roll; roll with sesame seed coating.

Dark rye bread sandwich; dense, slightly sour Schwarzbrot (pure rye sourdough) with toppings.

Berlin roll; elongated, crusty, the local term. Essential for Berliner döner and currywurst.

'Round piece'; Hamburg's term for Brötchen.

Rye roll; darker, denser, for heartier sandwiches.

Rye bread sandwich; medium-dark rye.

Pumpernickel sandwich; very dark, dense, slightly sweet Westphalian rye bread (steamed for 16-24 hours). With butter, cheese, or ham.

Pizza roll; small roll topped with tomato sauce, cheese, toppings, baked. Bakery snack.

Poppy seed roll; roll with poppy seed coating.

Multi-grain roll; with various seeds and grains.

Pretzel stick sandwich; popular at bakeries with various fillings.

Pretzel stick; elongated pretzel bread, used for sandwiches.

Pretzel corner; triangular lye pastry, for sandwiches.

Pretzel croissant; lye-dipped croissant, popular for sandwiches.

Pretzel roll; roll made with lye-dipped dough giving dark, shiny crust and distinctive flavor. Very popular.

Pumpkin seed roll; roll topped with pumpkin seeds, popular for sandwiches.

Crusty bread sandwich; bread emphasizing crunchy crust.

Kaiser roll; round roll with star-pattern crispy top, soft interior.

'Gray bread' sandwich; mixed wheat and rye bread, lighter than Schwarzbrot.

Spelt roll; ancient grain alternative, popular with health-conscious.

Ciabatta roll; Italian-style bread, popular for sandwiches.