Tuesday, March 15, 2011

Pretzel Sandwich Rolls

I've always had a weakness for a soft pretzel - from the mall, even a street vendor.  They just seem to taste better when you are watching a parade!  Smothered with lots of yellow mustard...yummmm!  This is a sandwich version - think of the things you could put in the middle of this!


Ingredients:
  • 1 pkg. dry yeast
  • 2 cups warm water
  • 1 Tbsp. dark brown sugar
  • 1 Tbsp. honey
  • 2 Tbsp. half & half
  • 3 Tbsp. unsalted butter, melted
  • 1 tsp. salt
  • 3 to 4 cups bread flour
  • 3 Tbsp. baking soda
Combine warm water, dark brown sugar and honey in a mixing bowl and stir.  Add the yeast and stir to dissolve.  Let stand until mixture begins to foam, about 5 minutes.

Melt 3 tablespoons butter, add half & half and add to yeast with teaspoon of salt.

Measure out 2 cups of flour and add to bowl.  With mixer fitted with a dough hook, mix until incorporated.  Add additional flour 1/3 cup at a time until dough is no longer sticky and pulls away from the side of the bowl.  Knead on low setting for 5 minutes.  Cover and let rise until doubled in bulk, about 1 hour, 30 minutes.

Punch down dough and turn out onto a floured surface.  Divide into 8 equal portions.

Shape dough into balls, pinching the bottom together and then rolling lightly with the ball of your hand.  Place on lightly floured baking sheet and cover lightly with a towel and let rise until doubled, about 30 minutes.

While rolls are rising, bring 2 quarts of water to a boil.  Bring heat down to a medium simmer and add baking soda.  This foams up quickly so add one tablespoon at a time.  Now the fun begins.  The fun part only because it means one thing - you are getting closer to eating one of these delicious rolls.  When rolls are ready, carefully drop rolls into the baking soda bath one at a time with the side that will be the bottom facing up.  Poach for 30 seconds, carefully turn the roll over in the liquid and poach for another 30 seconds.

With a slotted spoon, remove the rolls from the water and place on a lightly greased baking sheet, seam side down.  Glaze each roll with lightly beaten egg wash coating all sides.  Sprinkle with pretzel salt.  With a sharp, straight edge, cut a slash or an "X" in the top of each roll.
Pop these little darlings in the oven for 15-20 minutes and get ready for an awesome pretzel roll!



These would be great for a hamburger roll or even a breakfast sandwich!
Me? - I'm just going to have a cheese and mustard sandwich - Enjoy!


~Adapted from Instructables














































3 comments:

  1. I wish you lived by me! I love these someone needs to help you eat them lol these are perfection!

    ReplyDelete
  2. Being a Philly girl, I LOVE soft pretzels! There used to be vendors downtown, on the corners around the stadiums and at airport selling giant soft pretzels. **sigh** I haven't had one in years and I really do miss them.

    Your rolls could possibly solve that longing. They are absolutely stunning!

    ReplyDelete
  3. I just had a pretzel roll sandwich yesterday and never dreamed I could make these at home . . . now you've shown me how! What a great job of showing every step. Thanks for sharing, and for visiting and following me. Me, too, you.

    ReplyDelete

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