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!

  • 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


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

  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!

  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.


Thank you for visiting!

Artisan Cast Iron Dutch Oven Bread

This recipe is a typical one with two rising periods.  Most of this time it's the yeast working and not you! 2 cups water 1...