BRETZEL ROLLS (BAVARIAN PRETZEL SANDWICH ROLLS)
These fabulous rolls are wonderful stuffed with your favorite sandwich ingredients. This is one of those recipes that is not hard to make...but makes you feel a great sense of accomplishment when looking at the finished product. You can either make them into a tight knot, pretzel shape or simple bun shape. The recipe is a combined effort from Thorsten, his German baker friend, and myself. The dough also makes great pretzels. Hope you enjoy it as much as we did! Scoring the top with an X has some cool results as well! BEER PAIRING: Live Oak Pilz, a Bohemian-style pilsner, is perfect with these rolls!
Provided by NcMysteryShopper
Categories Breads
Time 1h54m
Yield 1 dozen bretzel rolls, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
- Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue).
- Add flour and mix on dough cycle or med-low speed.
- Remove dough from bread machine once it forms a nice a firm, pliable dough ball.
- Add more flour if necessary.
- Turn dough out onto a lightly floured table and knead for 2 minutes.
- Roll into a 2 foot long log and cut into 12 even pieces.
- Cover dough with plastic and a damp cloth and let sit for 10 minutes.
- Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.
- Let the pretzels rest for an additional 30 minutes.
- Preheat the oven to 425°.
- Lightly oil 2 baking sheets.
- In a large stockpot, bring the cold water to a rolling boil and add baking soda.
- Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
- Carefully remove with tongs or slotted spoon and hold above pot and let drain.
- Sprinkle lightly with salt.
- Repeat with the remaining rolls.
- Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
- Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
- Serve warm or at room temperature.
PRETZEL ROLL-BAVARIAN BEEF SANDWICH
Served up on a pretzel roll, this sandwich is layer after layer of big flavor, including horseradish sauce, roast beef and Swiss cheese.
Provided by My Food and Family
Categories Bread
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Spread roll with horseradish sauce.
- Fill with remaining ingredients.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 790 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 7 g, Protein 16 g
PAPA DREXLER'S BAVARIAN PRETZELS
Fun to make, traditional pretzels are great with a nice mug of beer!
Provided by Tim Drexler
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
- Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
- Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
- Bake in the preheated oven until golden brown, 8 to 10 minutes.
Nutrition Facts : Calories 304 calories, Carbohydrate 49.2 g, Cholesterol 20.4 mg, Fat 8.4 g, Fiber 2.1 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 2800.8 mg, Sugar 0.9 g
ROAST BEEF MINI SANDWICHES ON PRETZEL ROLLS
I got the inspiration for these sandwiches from an awards dinner I attended where roast beef sandwiches were served on bavarian pretzel buns. I loved the idea, but the dough was way too salty and dry. I wanted a more Auntie Anne's-type bun. So I fooled around a bit, and this is what I came up with. The mustard sauce amounts are estimated, I usually just eyeball it, taste and change. I made these sandwiches at our Christmas and New Year's parties, and now my brother-in-law thinks we should make these every week.
Provided by kadiprimo
Categories Lunch/Snacks
Time 2h45m
Yield 40 sandwiches, 20 serving(s)
Number Of Ingredients 21
Steps:
- For the pretzels, dissolve the yeast in 1 1/4 cup warm water and let sit for a few minutes.
- Combine flour, powdered sugar and salt in a large mixing bowl. Add the yeast mixture and the oil. Stir until the dough comes together and then turn out onto a lightly floured surface. Knead for at least 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and set in a warm place for about 45 minutes, or until dough has doubled in size.
- Preheat oven to 425 and spray a baking sheet with non-stick spray.
- Make the bath for the pretzels by combining the baking soda and 2 cups warm water. Stir until mostly dissolved.
- Take dollops of dough and roll them into balls. They won't actually stay in perfect balls; they just need to be sort of rounded on top to make a bun. I made mine about 2" diameters and got about 40 out of the dough. Dip each ball into the baking soda bath, then blot on a paper towel just for a second to get rid of the drips. Place 12 on a sheet and sprinkle with the kosher or pretzel salt. Bake for 4 minutes, spin the pan around and bake for another 3-4 minutes or until golden brown. If desired, brush with melted butter.
- When cooled, slice each roll in half to make the bun.
- To make the mustard sauce, combine the dijon mustard, mayo, yellow mustard, horseradish, worchestershire, pepper and vinegar. Taste sauce and alter to your preferences.
- Assemble sandwiches with sauce, roast beef, and caramelized onions. Buns can be made ahead of time and stored in an air-tight container. Once the sauce is on the bun, the soggy factor will kick in if stored, so only assemble what you plan to eat.
Nutrition Facts : Calories 168.5, Fat 3.2, SaturatedFat 0.9, Cholesterol 16.5, Sodium 1795.9, Carbohydrate 25.9, Fiber 1.3, Sugar 6.6, Protein 9
BAVARIAN PRETZELS
These are magnificent soft pretzels with a gorgeous, beautifully browned, crusty exterior, bejeweled with crystals of salt.
Provided by Chef John
Time 11h50m
Yield 8
Number Of Ingredients 12
Steps:
- Mix brown sugar and warm water until dissolved. Sprinkle yeast over top and let sit for 10 minutes.
- Add melted butter and beer to the yeast mixture and whisk until combined. Add bread flour and salt. Mix and then knead with your hands or an electric mixer for a few minutes until a dough ball forms.
- Grease a bowl with 1 teaspoon butter. Place dough in the bowl, cover, and let rise until doubled in size, about 8 hours, or overnight.
- Punch down the dough and knead until a smooth ball of dough is formed, about 1 minute. Place back in the bowl, cover, and let rise until dough has almost doubled in size, 2 to 3 more hours.
- Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Place baking soda in an oven-safe dish.
- Place baking soda in the preheated oven for 1 hour. Let cool, and then whisk into a shallow bowl of 2 1/2 cups hot water until dissolved. Mixture can be strained to remove any dissolved pieces. Reserve until needed.
- Punch down the dough and divide into 8 equal portions. Roll each one into a ball; let sit for 5 minutes.
- To form a pretzel, roll a dough ball into a sausage shape, and then press into a small rectangle with your fingers. Fold the outside third of the dough into the center, and press flat with your fingertips, and then repeat with the edge closest to you.
- Roll the dough into a rope 15 to 18 inches long, with the center (belly) of the rope being twice as thick as the ends. Cross the ends once or twice and fold them back over the pretzel so the ends are just past the belly. Repeat to form remaining pretzels.
- Put on some thin, food-safe gloves and transfer a pretzel to the baking soda bath; soak for 20 to 30 seconds, gently splashing liquid over the top of the pretzel to coat. Transfer to a parchment-lined baking sheet that's been greased with cooking spray. Sprinkle the still-damp pretzel with large-grain sea salt. Repeat with remaining pretzels and let rise for 30 minutes.
- Preheat the oven to 475 degrees F (245 degrees C).
- Use a razor or sharp knife to make a slash across the "belly" of each pretzel. Smaller cuts can also be made on other sides of the pretzel if desired.
- Bake in the preheated oven until well browned, about 12 minutes. Transfer to a cooling rack and let sit for 5 to 10 minutes before serving.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 38.6 g, Cholesterol 9 mg, Fat 4.2 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 3036.9 mg, Sugar 1.8 g
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