Recipes

[qualitygal]

While on vacation, we had a sandwich made with pretzel bread, that was wonderful. This sandwich place was recommended by a couple of people from the area who said their sandwiches were great. Right they were. So you have a pretzel bread recipe? I have yet to search.

[10sluvr]

we get the pretzel buns at the grocery store bread isle. several brands and the store bakery, makes them too. hamburger and hot dog. if i have left over buns, i take thick slice of cheddar cheese and nuke and make a great cheese sandwich.

[Campion]

Pretzel Baker is an inexpensive book with all kinds of techniques for making pretzel style hamburger buns, soft pretzels, etc. If you don't have a Kindle, the app will let you read it on your PC. 

[nomless]

My grocery sells pretzel bread.   Maybe yours does, too.

[Vamp]

These are pretzel rolls, but you could shape them into a loaf and bake longer if that's what you're looking for.

Salted Pretzel Rolls

Yield: 8 large rolls

Prep Time: 20 minutes (plus 1 1/2 hours rise time)

Cook Time: 15-20 minutes

Make the rolls smaller if you just want to use them as small dinner rolls.

ingredients:

1 ½ cup warm water (110°F)
1 package active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinkling

directions:

In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy (mine didn't look all that foamy but still turned out).

Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with a plastic wrap (or a towel) and allow to rise in a warm place for 1 hour or until doubled in bulk (again, mine didn't look like it rose all that much, but turned out amazingly). Punch the dough down and turn it onto a lightly floured clean surface.

Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough "take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand."

Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll. I like to stagger mine: 2 rolls side by side, then one down one row but between the two in the top row... Then 2 more side by side, followed by one down a row but between the 2 in the top row... etc (this will fit all 8 on one cookie sheet). Cover with a towel and allow to rest in a warm place for 30 minutes until they rise & double (mine didn't rise a whole lot).

Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda (I dumped mine in and it boiled up and overflowed all over my stove - lesson learned! hah) place back on heat and lower to a simmer.

Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.

Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!

[Nightowlz]

I make pretzel dogs with Nathan's hot dogs & use this recipe. I don't know why you could not use it to make some rolls/buns with. Was the sandwich on sliced bread or was it a roll/bun? Never have seen any pretzel loaf style bread.

Pretzel Dog Recipe

1 1/2 cups warm water 100-110°

4 cups flour

2 tbls brown sugar

1 1/8 tsp salt

1 1/8 tsp active dry yeast (1 pack)

Put ingredients above in order in bread machine.

Set on Dough Setting.

Roll out dough in ropes & wrap around hot dogs

Put on greased baking pan

Brush lightly with the baking soda water:

     1 cup warm water 100-110°

     1 tbls of baking soda

Let Rise (we turned on the oven at 200° for 2 mins. Turned oven off & put them in the oven to rise 20 mins).

Bake at 450° for 10 mins or until golden brown

Melt 2 tbls butter

Brush top of hot dogs after you take them out of the oven

Sprinkle with coarse salt

Makes 10

[qualitygal]

Thanks ladies, I'll check next week when we shop for this. That's good to know. Thanks also for the recipes! The sandwich was like it was from a loaf, not a bun style. I really appreciate it.

[Nightowlz]

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@qualitygal wrote:

Thanks ladies, I'll check next week when we shop for this. That's good to know. Thanks also for the recipes! The sandwich was like it was from a loaf, not a bun style. I really appreciate it.

---

Ok since it's a loaf style bread & not a bun had to search online to see what I could find. Here is a recipe. If you try it let me know how it turns out.

Sliced Pretzel Bread

Prep Time: 15 (active) 55 (inactive)

Cook Time: 20 minutes

Yield: 2 loaves

Serving Size: 2 slices

The only thing better than sliced bread, is sliced PRETZEL bread!

• 4 Tablespoons butter, melted
• 1 Tablespoon sugar
• 2 teaspoons kosher salt, plus more for topping
• 1 1/2 cups warm water (110 to 115 degrees F)
• 1 package (2 1/4 teaspoons) instant yeast
• 22 ounces (about 4 1/2 cups) all-purpose flour
• Vegetable oil (nonstick) spray, for pan and bowl
• 10 cups water
• 2/3 cups baking soda
• 1 large egg yolk, beaten with 1 Tablespoon water (for egg wash)

In the bowl of a stand mixer, combine the butter, sugar, salt and 1 1/2 cups warm water. Sprinkle the yeast on top. Add the flour and mix with the dough hook attachment on low speed. Once the dough comes together, increase the speed to medium and mix for another 4 to 5 minutes, until the dough is smooth and pulls away from the sides of the bowl. Remove the dough from the bowl, wipe the bowl and then spray with the vegetable oil. Return the dough to the bowl, turning once to cover both sides with the oil. Cover tightly with plastic wrap and let rise in a warm place for approximately 45-50 minutes, or until doubled in size.

Preheat the oven to 450 degrees F and adjust the oven rack to the lower third of the oven. Line a large baking sheet with parchment paper and lightly spray with vegetable oil; set aside. (Alternatively, you can use a silicone liner with no spray.)

Turn the dough out onto a slightly oiled work surface or pastry mat. Divide into two equal halves. Shape into loaves and place side by side onto the lined baking sheet. Cover lightly with a clean kitchen towel and let rest for 10 minutes.

Bring the 10 cups of water to a boil in a large sauce pan or stock pot, then add the baking soda.

Carefully place one loaf in the boiling water for 30 to 40 seconds, turning once. Use a large slotted spoon or spatula to remove from the water and return to the pan. Repeat with second loaf. Brush the top of each loaf with the egg wash then sprinkle with kosher salt. Use a sharp knife to score a shallow "X" on the top of each loaf.

Bake in the preheated oven until dark golden brown and the sound of tapping the loaf is hollow (approximately 20 to 25 minutes.) Allow to cool on a wire rack for at least 10 minutes before slicing and serving.

Notes

If you do not plan to consume the bread the same day, then I would suggest freezing immediately after they hit room temperature. The more fresh they are when you freeze them, the better. Throw them in a freezer bag and freeze up to 1 month. Reheat in the oven at 350 degrees for 5 to 10 minutes (until heated through). This is what I do, and they taste just as fresh!

3.1

http://www.seededatthetable.com/2013/03/07/sliced-pretzel-bread/