What To Do With Pretzel Buns

Beer Cheese Chicken Pretzel Sliders

With my pulled beer chicken, this simple beer cheese dish is the ideal accompaniment! Making this dish in the slow cooker and serving it on pretzel buns is a quick and simple lunch or supper option. Guys, let’s get this party started. It’s a done deal. I’m a terrible mother and a terrible wife. You’ll never believe what happened to me. My family was in desperate need of food. I was in the middle of something (probably Facebook, but let’s pretend it was something important for the sake of argument) when the phone rang.

For the entire hour.

They didn’t starve to death because of lack of food.

Even though the 4 hours between breakfast and lunch were nearly fatal, I managed to get off my behind and feed them just in time to save their bacon and eggs.

  1. It was a great success!
  2. I’m not exaggerating.
  3. Except that it isn’t.
  4. They pushed me to the front of the line.
  5. First and foremost, you’ll find chicken that has been slow cooked in lager.
  6. Then there’s a beer-infused cheese sauce to finish it all off.
  7. Then there are pretzel buns that have been smeared with dijon mustard because.beer?

I was a little tipsy at this time, and mustard sounded delicious.

Simply form them into any size or shape you choose and bake them for the appropriate amount of time.

Either choice is delectably tasty.

If you have any leftover cheese sauce, you can either dip them in that or create my easyfry sauce recipe.

Prep10minutes Cook8hoursTotal8hours10minutes

  • A pound of chicken breasts
  • 12 ounces beer
  • 2 cloves minced garlic
  • 1 teaspoon salt
  • 1 teaspoon freshly crushed black pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup beer
  • 1/2 cup milk
  • 8 ounces freshly grated cheddar
  • 2 tablespoons chopped chives Pretzel rolls, either handmade or purchased from a store
  • Mustard dijon
  • Dijon mustard
  • Place the chicken, beer, garlic, salt, and pepper in a slow cooker and cook on low heat for 8 hours or on high heat for 4 hours. When the chicken is done, shred it with two forks and serve immediately. Meat should be easy to shred. To make the cheese sauce, melt the butter in a medium sauce pan over medium heat until it is smooth and creamy. Add the flour and simmer for 2 minutes, whisking constantly. Add the beer and milk and heat, stirring constantly, for 5 minutes, or until the sauce has thickened and become smooth. Cook over low heat for about 5 minutes, stirring constantly, until the cheese is completely melted before adding the next handful of cheese. To serve, reheat the pretzel buns in the oven for a few minutes until they are warm. Split the bread in half and smear one side with mustard. Place the chicken and cheese mixture on top of the pasta.

Place the chicken, beer, garlic, salt, and pepper in a slow cooker and cook on low heat for 8 hours or on high heat for 4 hours. When the chicken is done, shred it with two forks and serve it immediately. Shredding meat should be a simple process. Cook the butter in a medium sauce pan over medium heat until it has melted, about 5 minutes. Cook for 2 minutes while whisking in the flour. Add the beer and milk and whisk constantly until the sauce is smooth and thick, about 5 minutes; remove from heat; set aside.

Then reheat the pretzel buns in the oven for a few minutes before serving. Spread mustard on one side of the bread before slicing it. Place the chicken and cheese mixture on top of the salad.

FREEDINNER HACKS

The following are my TOP 5 KITCHEN HACKS to help you save time, eat healthier, and enjoy life more!

Reader Interactions

When it comes to creating sandwiches, sourdough, challah, pumpernickel, and brioche are all excellent alternatives to white or wheat bread. However, there is one option that alters the course of the game. The pretzel roll is a type of sandwich. It’s something the Germans do all the time. And they were the ones who developed the Reinheitsgebot, so it’s apparent that their high standards for delectable foods make them a power to be reckoned with. For the sake of illustrating our thesis, we decided to compile a list of sandwiches that would be really excellent on pretzel buns.

  • Reuben, Sloppy Joe, Philly Cheesesteak, Pav Bhaji, French Dip, Tuna Blob, Crab Burger, Chicken Salad, Lobster Roll, Meatloaf, Bacon, Egg, and Cheese, Reuben, Sloppy Joe, Philly Cheesesteak, Pav Bhaji, French Dip, Tuna Blob, Crab Burger, Chicken Salad, Lobster Roll, Meatloaf

Furthermore, pretzel rolls are often smaller in size than traditional sandwich buns. This provides built-in portion control for those of you who are watching what you eat (as some heroically attempt to do during football season). The good news is that there are two options for those of you who are borderline hangry — which is the phrase for being so hungry that you’re becoming furious — this implies two options.

Bloomin’ Pretzel Cheese Bread

With butter, garlic, cheese, oregano, and small pepperoni in a Bloomin’ Pretzel Cheese Bread recipe, you may make a delicious snack. To serve as a side dish or as a party starter, prepare cheesy pull apart bread. With all of the bloomin’ recipes I’ve published, I’ve neglected to include one key category: pull-apart cheese bread, sometimes known as crack bread or crack bread. There’s nothing better than a side dish that contains all the good stuff: bread, butter, garlic, cheese, and pepperoni.

In addition, I chose to do the individual approach so that each customer would have their own Bloomin’ Pretzel Cheese Bread and would not be required to share with their neighbor!

I attempted to make an alfredo version around a year ago, but failed badly in the process.

I decided to give it another go, but this time I used pretzel bread and instead of alfredo sauce, I used garlic, cheese, and pepperoni.

How To Make Bloomin’ Pretzel Cheese Bread

Begin by cutting four diagonal incisions in the pretzel buns, but do not cut all the way through the pretzel buns. After that, make four additional incisions in the opposite direction of the first four. The idea is to create as many cracks and crevices as possible for all of the excellent stuff to hide in.

Step Two: Garlic Butter

Separate the slices of bread where you’ve sliced them, and then pour in the melted garlic butter. Each pretzel bun is topped with one tablespoon of melted garlic butter.

Step Three: Cheese and Pepperoni

Then, using shredded mozzarella cheese and small pepperoni, stuff the pieces of bread.

Step Four: Wrap and Bake

Pretzel buns loaded with cheese should be wrapped individually in aluminum foil and baked for 15 minutes at 350°F.

Step Five: Brown

The cheesy garlic bread should be unwrapped from the foil and placed immediately on the baking pan to bake. Preheat the oven to 350°F for an extra five minutes to crisp up the exterior a little.

Warm, cheesy, and you don’t have to share.what that’s I’m talking about with my Bloomin’ Pretzel Cheese Bread recipe. The cheese-filled, pull-apart bread is great as a side dish or as a centerpiece for any gathering.

Instructions

  1. Remove the cheesy garlic bread from the foil and set it on a baking sheet immediately on the oven. Bake for an extra five minutes to make the exterior a little crispier. Remove from oven and set aside. Warm, cheesy, and you don’t have to share.what that’s I’m talking about with my Bloomin’ Pretzel Cheese Bread recipe! The cheese-filled, pull-apart bread is great as a side dish or as a centerpiece for any party or get-together!

Notes

  • The pretzel buns were in the bakery section of my local grocery store, which was convenient. If you are unable to locate them, substitute any style of dense/crusty bun or roll, such as French rolls, French baguettes, or ciabatta rolls, instead. Recipe taken from Tin Eats Recipes & More
Nutrition Information:

Yield:4Serving 1 gram in weight The following is the amount of food per serving: Calories:443 27 g of total fat 14 g of saturated fat 1 gram of trans fat 10 g of unsaturated fat Cholesterol:83mg Sodium:4946mg Carbohydrates:36g Fiber:1g Sugar:3g Protein:14g Nutritionix calculates nutrition data in an automated manner, therefore the results are not always precise. I am not a certified nutritionist, and I make no representations to that effect. Each person’s dietary requirements and limits are specific to that person.

Do you enjoy Bloomin’ Recipes?

Bloomin’ Sweet Potatoes|Bloomin’ Cinnamon Rolls|Bloomin’ Grilled Apples|Bloomin’ Cinnamon Rolls|Bloomin’ Cinnamon Rolls

Buffalo Chicken Melt Sliders (On a Pretzel Bun)

Yield:4Serving 1 gram in weight. Serving Size (in grams): Calories:443 27 grams of total fat 14.5 gram of saturated fat Glycerol: 1 gram 10g of unsaturated fat Cholesterol:83mg Sodium:4946mg Carbohydrates:36g Fiber:1g Sugar:3g Protein:14g It is not always possible to obtain precise nutrition information because Nutritionix calculates it automatically. Although I claim to be a trained nutritionist, my qualifications are insufficient to support such a claim. Everyone’s dietary requirements and limits are distinct from one another.

Love Bloomin’ Recipes?

For your consideration, here are a few of more ideas: The following recipes are for Bloomin’ Baked Apples, Bloomin’ Garlic Cheese Biscuits, and Bloomin’ Baked Potatoes: Bloomin’ Baked Apples “Bloomin’ Sweet Potatoes,” “Bloomin’ Cinnamon Rolls,” and “Bloomin’ Grilled Apples,” are all variations on the theme of “Bloomin’.”

  • All of these flavors come together in one bite: tangelo, cream, zesty, and soury. The pickled red onions offer a great crunch (as well as a splash of vibrant color)
  • Their bun is shaped like a pretzel bun.

For quite some time, I had my eye on a bag of pretzel buns from my neighborhood store. I spent more ($3.99) for six buns than I normally would have, but I couldn’t help myself. They’re adorable, and they taste just like freshly made pretzels. Served with all of the buffalo wing toppings (including celery sticks, carrot sticks, and ranch/blue cheese dressing on the side), these sliders are a simple appetizer or main dish that will please everyone. That’s all I have to say about these sliders, to be honest with you.

But, sadly, I shot these images some weeks ago, and they are now only a distant memory.

Please remember to follow me on Instagram, where I will be publishing more recipes that are not featured on the site, money-saving advice, and other miscellaneous attractive things that I believe you will enjoy looking at in the interim.

Ingredients

  • Pretzel buns had been on my shopping list for quite some time when I happened upon a box at my neighborhood store. Six buns cost $3.99, which was a little more than I would have spent normally. Their flavor is similar to freshly baked pretzels, and they’re really appealing to look at as well. Served with all of the buffalo wing toppings (including celery sticks, carrot sticks, and ranch/blue cheese dressing on the side), these sliders are a simple appetizer or main meal that can be prepared in advance. To be honest, there isn’t much else I can say about these sliders. You should try one right now. They’re excellent. However, these photographs were taken some weeks ago and are now only a distant memory. I’m working on a few of exciting projects that I’m looking forward to sharing with you in the coming weeks. Please follow me on Instagram, where I will be publishing more recipes that are not available on the site, money-saving advice, and other miscellaneous attractive things that I believe you will like seeing.

For pickled red onions:

  • For quite some time, I had my eye on a bag of pretzel buns at my local grocery. I spent more ($3.99) for six buns than I normally would have, but I couldn’t say no. They’re adorable and have a flavor that reminds me of freshly made pretzels. Served with all of the buffalo wing ingredients (including celery sticks, carrot sticks, and ranch/blue cheese dressing on the side), these sliders are a delicious appetizer or main meal. That’s all I have to say about these sliders, to be honest. They’re delectable, and I wish I could have one right now. But, sadly, I shot these images a few weeks ago, and they’re now only a distant memory. I’m working on some exciting projects that I’m looking forward to sharing with you in the coming months. Please remember to follow me on Instagram, where I will be posting more recipes that are not featured on the site, money-saving suggestions, and other miscellaneous attractive things that I believe you will like seeing.

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Prepare the chicken by chopping it finely. In a large mixing bowl, combine the chicken, cream cheese, buffalo sauce, cheddar cheese, onion, celery, and garlic powder. Pretzel rolls should be cut in half. Place roughly 2 teaspoons of the chicken filling on top of each bottom half of the pie. Finish with a sprinkling of blue cheese. Bake for 12 minutes, or until the filling is heated and the cheese has melted, whichever comes first. Cook for 5 minutes longer at a lower temperature to toast the bread tops. Removing the sliders from the oven and sprinkling them with pickled red onions
  2. To create pickled red onions, follow these steps: In a pot of boiling water, blanch the sliced onions for 15 seconds. Drain the cucumbers and place them in a small jar with the vinegar, sugar, salt, and spices for pickling. Refrigerate after storing in a covered container. Allow for 30 minutes of pickling time before eating for the greatest flavor. It is possible to keep them in the fridge for up to 2 weeks.

Cheese-Stuffed Pretzel Buns

  1. STEP 1Spray a baking sheet with nonstick cooking spray to prevent sticking. Place the rolls on a baking sheet and lightly cover with plastic food wrap. Allow rolls to rise at room temperature for 1 1/2 to 2 hours, or until totally thawed and tender to the touch. STEP 2Distribute the cheese cubes evenly between the centers of the buns. Seal the dough around the cheese by squeezing the edges together tightly. Place on a baking sheet and let aside for 15 minutes. STEP 3Preheat the oven to 425 degrees Fahrenheit. Prepare a second baking sheet by lining it with parchment paper and setting it aside. STEP 4Put the water in a big pot and bring it to a boil over high heat, stirring constantly. Add the baking soda and sugar slowly and carefully. (The water will bubble up briefly before returning to a slow boil.) Drop four rolls into a pot of gently boiling water and cook, flipping once, for about 30 seconds each side, or until the surface of the dough seems to be softly bubbled. Remove with a slotted spoon and transfer to a baking sheet lined with parchment paper. Repeat the same with the remaining rolls. BEFORE FINISHING, brush each roll with beaten egg and sprinkle generously with coarse salt. Cook for 14-16 minutes, or until the top is golden brown. Allow 3 minutes to elapse. Serve when still heated.
See also:  How To Steam Pork Buns

Learn more about the recipe’s origins.

Ham & Cheese Honey Mustard Pretzel Sandwich Melts

It is possible that this content will include affiliate sales links. Please take the time to read my disclosure policy. Those ham and cheese sandwiches aren’t your typical sandwich. These Pretzel Sandwich Melts are a delicious combination of sweet and spicy flavors, as well as plenty of melty cheese. Since we’re relocating in the very near future and planning a trip to Hawaii in the.even more distant future, my life has become insane. In other words, it’s crammed with luggage and boxes, as well as a grumpy infant who refuses to nap.

  • So there’s not a whole lot to report.or a whole lot that you’d be interested in knowing.
  • On a different note, do any of you fancy coming over to my place to help me pack a few boxes or hold a baby who might or might not scream in your face?
  • Anyway, my adoration for honey mustard continues unabated.
  • It’s now one of my favorite things.
  • While you’re reading, try to keep your excitement under control.
  • They should run for President of the United States.
  • While it’s become my new favorite lunch recipe, it’s also become one of my least favorite things to burn off at the gym.

How to manufacture them is as follows: To make the honey mustard spread, combine equal parts honey and mustard in a small bowl with a little butter.

Then take all of your pretzel rolls and cut them in half lengthwise.

Each bun should be topped with half a slice of cheddar cheese, followed with honey ham and the other half of cheddar cheese.

Wrap it in aluminum foil, like this, and bake it.

Really, it doesn’t matter if you prepare them for snacks, if you make them for meals, if you eat a couple for dessert.

Simply prepare and enjoy! Wishing you a good weekend! I’m going to be putting my life into any containers I can find and then going to a birthday celebration and going to church. The years that I’m in my thirties are turning out to be fairly wild, you guys. It’s too much for me. Enjoy! xoxo

More Honey Mustard Recipes to Try!

  • Honey Mustard Chicken, Baked Honey Mustard Chicken, Honey Mustard Chicken Pretzel Pockets, Smothered Baked Pork Chops, Smothered Baked Pork Chops, Smothered Baked Pork Chops, Smothered Baked Pork Chops, Smothered Baked Pork Chops, Smothered Baked Pork Chops, Smothered Baked Pork Chops, Smothered Baked Por

HamCheese Honey Mustard Pretzel Sandwich Melts

That’s right, this isn’t your typical ham and cheese sandwich. Sweet and spicy Pretzel Sandwich Melts served on a pretzel bread, topped with melted cheese, are an indulgent treat for any cheese lover.

Ingredients

  • That’s right, this isn’t your typical ham and cheese sub. Sandwich melts are served on a pretzel roll, and they’re a delicious combination of sweet and spicy flavors with plenty of cheese melting on top.

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. In a small mixing basin, whisk together the honey, mustard, and butter until fairly smooth. Pretzel rolls should be sliced in half and honey mustard should be applied on both sides of each pretzel bun. Place half a slice of cheddar cheese on top of each roll, followed by ham, the other half of cheddar cheese, and the roll’s top. Wrap each roll tightly in aluminum foil and bake for 10 minutes, or until warm and melty. Serve when still heated.

Nutrition

180 calories|7 grams of carbohydrates|11 grams of protein|12 grams of fat|6 grams of saturated fat|40 milligrams of cholesterol|531 milligrams of sodium|104 milligrams of potassium|1 gram of fiber|6 grams of sugar|229 international units of vitamin A|127 milligrams of calcium|1 milligram of iron Courses include: appetizers, dinner, and dessert. Cuisine:American Pretzel sandwich is the keyword here.

Pretzel Rolls

The texture and flavor of these pretzel rolls are identical to that of a traditional German pretzel: glossy, salty, precisely burnished, and firmly bread-like. Although they have the texture and form of a soft pretzel, they are far more adaptable, allowing you to slather them in butter, load them with your favorite sandwich ingredients, or simply eat them straight off the baking sheet. It’s simple to create these pretzel rolls at home, and they taste and look just like the authentic German treat: glossy and salty, with the ideal burnish, thick and bready, and like a soft pretzel but in a more adaptable form.

Angie Zoobkoff is the author of this piece.

What do I do with pretzel rolls?

So, let’s flip the issue around and ask you to think what you’d like to do with pretzel rolls in the first place. Whatever you choose to say, it will almost certainly be effective. You may just eat them plain, coated in butter or mustard, or served with a side of vegetables. They might also be turned into sandwiches with ham, tuna salad, leftover meatloaf, or BLTs, for example. Seriously, you can’t go wrong with this one.

Ingredients

Instead of asking what you want to do with pretzel rolls, let us ask you what you want to do with pretzel rolls instead. Your response is likely to be effective, whatever it is. It is perfectly OK to just eat them plain, coated with butter and mustard, or eaten raw. They may also be turned into sandwiches with ham, tuna salad, leftover meatloaf, or BLTs, for instance. On the contrary, there is nothing to be concerned about.

Easy Soft Pretzel Rolls (Easy Recipe)

Making soft pretzel rolls from scratch is simple and can be accomplished with only a few common kitchen materials. Follow my step-by-step photographs and clear directions for the best results. These soft pretzels will be a hit at your next dinner party! Meet soft pretzel rolls, a more mealtime-appropriate variation of soft pretzels that are delicious and versatile. As opposed to typical pretzels, we just shape the dough into balls instead of classic pretzel shapes. Soft pretzel bits, but in a larger size!

Let’s get straight to it because there’s a lot to cover today.

These Soft Pretzel Rolls Are:

  • Made with only seven essential components
  • Extra chewy
  • Soft and fluffy in the core
  • Extra chewy
  • It’s less difficult than you would expect
  • Authentic pretzel taste is packed into every bite. Finished with coarse salt that is crispy and chewy
  • Perfectly baked to a beautiful brown finish

Behind the Recipe

Are you familiar with the recipe for my soft pretzels? A completely unintimidating approach to preparing pretzels from scratch is taken here in this tutorial. Even if you have no prior cooking experience, you can create fresh soft pretzels from scratch. I even used this recipe to make soft pretzel knots, which were delicious. Instead of twisting and molding the dough for soft pretzel rolls, we simply form the dough into balls. It’s a lot less difficult. It is necessary to use the exact same dough that is used to produce soft pretzels in order to make soft pretzel rolls.

They’re fantastic while they’re apart.

Pretzels that are soft!

For fluffier soft pretzel rolls than conventional soft pretzels, we allow the dough to rest for an additional few minutes, during which time it will nearly double in size.

Take a look at the dough shot above and the one immediately below it. There’s roughly an hour difference between the two photos– that’s a significant elevation gain.

Overview: How to Make Soft Pretzel Rolls

  1. Prepare the dough. Allow approximately an hour of rising time for the dough. Alternatively, until it has doubled in size, as seen above
  2. The dough should be kneaded down. This aids in the removal of any air bubbles. Rolls are formed by dividing the dough in half. Make around 1/3 cup of dough for each roll, which will give approximately 12 rolls. Form into little balls
  3. Prepare a baking soda bath for the rolls. More information may be found in the section below. Place the rolls in the baking pan that has been prepared. I like to bake the rolls squeezed together in a baking sheet rather than individually since the buns keep their shape much better this way. It is possible, however, to separate them using a big baking sheet. Butter and salt the tops of each rolltop before slicing them. Bake until the top is golden brown

Baking Soda Bath

Each step is critical, but the baking soda bath is very necessary. Why? It is responsible for the iconic flavor and chewy outside of pretzels, as well as for locking in the very soft core and helping to intensify the golden brown color on the exterior of the pretzel. Make the most of your time by starting the water to boil while you’re shaping the dough into balls. After that, dip each dough ball into the boiling water + baking soda for a minute soak to remove any excess flour. It was really worth it!

Especially when it comes to eating.

3 Success Tips for Homemade Pretzel Rolls

  1. Score the tops of the rolls with a sharp knife. Once the rolls have been removed from the baking soda bath, cut them into pieces using a sharp knife. Using a knife to score the tops helps the rolls to expand and the cores to cook all the way through, which is especially important because they are thicker rolls. Sea salt should be sprinkled on top after the butter has been brushed on. This imparts a delightful bakery-style taste to the rolls, which are otherwise bland. Bake till the top is golden brown. The higher the taste, the darker the color of the fruit.

What are the most delectable ways to consume these pretzel rolls? Serve them with a dip (such as beer cheese dip or bacon spinach dip), as buns for ham and Swiss sandwiches, with soup (such as minestrone soup or light creamy chicken noodle soup), as a side dish with walnut coated chicken, or straight from the skillet. This recipe makes a large number of pretzel-like cookies.

Description

Making quick pretzel rolls from home is more easier than you would think it would be. Take advantage of this simple and straightforward method for making them at home!

  • Warm water (lukewarm– no need to monitor temperature, but approximately 100°F (38°C) is ideal)
  • 2 and 1/4 teaspoons (7g) instant dry yeast (1standard package)
  • 1/4 cup (4 tablespoons
  • 60g) unsalted butter (divided)
  • 1 teaspoonsalt
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder all-purpose flour (spoonleveled), plus more flour for the work area, 3 and 3/4–4 cups (469–500g)
  • Coarse sea salt to be sprinkled on top

Bath with Baking Soda

  1. Combine the yeast and warm water in a mixing bowl. Allow for a one-minute resting period. Meanwhile, heat 1 tablespoon of butter in a small saucepan (reserve the rest for step 6). Combine the salt, brown sugar, and melted butter in a separate bowl. Slowly add 3 cups of flour, 1 cup at a time, until the mixture is smooth. With a wooden spoon or dough hook linked to a stand mixer, combine all ingredients until the dough is thick. If the dough is still sticky, add another 3/4 cup of flour until the dough is no longer sticky. If the mixture is still sticky, add 1/4 to 1/2 cup extra water if necessary. When you poke the dough with your finger, it should bounce back, indicating that it is ready to be kneaded. Turn the dough out onto a floured board and knead it until smooth. Knead the dough for 3 minutes, then roll it into a ball and set it aside. This dough may be frozen at this point if you want to. (See the section on freezing below for further information.) Placing the dough in a large oiled mixing basin and covering it securely with plastic wrap, leave it to rise in a warm place for 1 hour, or until it has about doubled in size. (Tip: I warm my oven to 200°F (93°C), switch it off, put the dough in the oven, and then shut the oven door. As soon as it has risen, pound it down to expel any air bubbles that may have formed.)
  2. Turn the dough out onto a lightly floured surface and, using a sharp knife or pizza cutter, cut the dough into portions of about 1/3 cup each. You should have around 12. Form into little balls
  3. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Prepare 2 baking sheets with parchment paper or silicone baking mats, or line a 913 baking pan with parchment paper or silicone baking mats (I use a baking pan.) Set aside. In a large saucepan, bring the baking soda and 9 cups of water to a boil, stirring constantly. Drop 1-2 pretzel rolls into the boiling water for 20-30 seconds and then remove from the water. Any more than that, and your pretzels will have a metallic flavor to them, according to the manufacturer. Lift the pretzel roll out of the water with a slotted spatula, allowing as much of the excess water to drop out as you possibly can. Place pretzel rolls on a baking sheet or in a baking pan close together once they have been made. Make a couple of slits into the top of each with a sharp knife
  4. Set aside. Melt the remaining butter in a small saucepan. Rolls should be lightly brushed with melted butter and sprinkled with coarse sea salt before baking
  5. Bake for 22-26 minutes, or until the top and bottom of the dish are a deep golden brown. Remove the pan from the oven and serve while still hot. Rolls of pretzel can be kept in an airtight container or a zippered top bag for up to 3 days (but they will lose some of their softness).
See also:  How Long Can You Freeze Hamburger Buns

Notes

  1. Instructions for making ahead: Pretzel rolls freeze well for up to 2 months. To reheat frozen pretzel rolls, bake them at 350°F (177°C) for 20 minutes or until they are warm throughout, or microwave them until they are warm. The made pretzel dough may be stored in the refrigerator for up to one day or frozen for up to two months in an airtight container. Refrigerate frozen dough overnight to allow it to soften. Continue with step 3 when the mixture has been brought to room temperature. For answers to frequently asked questions about yeast, consult myBaking with Yeast Guide.

Pretzel rolls that are soft and chewy

Baked Ham and Cheese Soft Pretzel Sliders

Pretzel rolls with a delicate texture

Baked Ham and Cheese Soft Pretzel Sliders

So, how are you doing, my friends? I’m aware that you haven’t seen me around as much recently. Besides enjoying Strawberry Mojitos by the pool, I’ve also been camping and traveling a little. However, now that we’ve gotten back into the swing of things-or at least attempted to-you can expect to see more recipes posted on a more frequent basis. It’s true that Baked Ham and Cheese Soft Pretzel Sliders is one of the simplest dishes we’ve ever made. Because it comes together so fast, I’ll sometimes make it on a Saturday night when I’m completely out of culinary inspiration.

  1. Additionally, it’s a great option for a quick midweek supper that you can fit in between sports and schoolwork.
  2. This is one of the most adaptable meals that can be served at any season of the year.
  3. The pretzel buns, I believe, are what really distinguishes this dish from the rest.
  4. Yes, I did note that this recipe called for a considerable amount of buttah.
  5. However, it isn’t all that horrible in the end.

You still require a certain amount of fat in your diet. Are you prepared for what’s about to happen? It’s possible that you’ll just need 10 minutes to prepare this. Put it in the oven for a few minutes, or until it’s hot and bubbling. And there you have it! Greetings and best wishes for the weekend!

  • 8 tablespoons butter
  • 2-3 Tablespoons dijon mustard
  • 1 teaspoon honey
  • 2 teaspoon poppy seeds
  • 12 pretzel buns cut
  • 12 slices deli ham
  • 12 slices provolone cheese
  • 14 cup finely chopped onion
  • Preheat the oven to 350 degrees Fahrenheit. Lay down the ham and cheese on the bottom half of each pretzel bun before placing the top half on top of it. Place the sandwiches on a 9 x 13-inch baking sheet and set aside. Because of this, they will be quite tight. Melt the butter in a saucepan. Stir in the chopped onion, mustard, and honey to the melted butter until everything is thoroughly combined. Pour the butter mixture over the top of the sandwiches, ensuring that it is distributed equally over each of the sandwiches. Poppy seeds should be sprinkled on top of the sandwiches. Preheat the oven to 200°F and bake for 20-30 minutes, or until the potatoes are heated through and bubbling
  • Remove the foil and serve the dish right away.

You may serve these mouth-watering sandwiches on Hawaiian rolls, onion buns, or even normal hamburger buns, depending on your preference. A larger bread will provide 8 sandwiches if you want to utilize one of them. You could instead use dried minced onion instead of fresh chopped onion in this recipe. However, just half the quantity should be used. Nutritional Information Per Serving: 486 kcal|4 g carbohydrate|27 g protein|40 g fat|23 g saturated fat|Cholesterol: 113 mg|Sodium: 1384 mg|Potassium: 261 mg|Fiber: 1 g sugar: 2 g vitamin A 959 IU vitamin C 1 mg calcium 448 mg iron 1 mg I’m always interested in seeing what you’ve got on your table!

Reader Interactions

Pretzel rolls, for those who are unfamiliar with the term, are a larger, badder, and breadier variant of the typical soft pretzel. Which is especially great if you’re a lover of the chewy pretzel middles, as we are, since they’re delicious. These salt-studded buns have been sprouting up all over the place recently, and we’re not sure why. Are you a fan of the show? When made into a roll, the pretzel becomes less of a mid-afternoon snack and more of a meal accompaniment. They’re a delightful alternative to regular dinner rolls, especially if the meal happens to include German dishes, as it frequently does.

  • They may also be broken in half and used to make sandwiches if you so want.
  • Is it possible to envision eating pulled pork or even a freshly-grilled burger on one of these things?
  • We’ve also seen several that have been filled.
  • We believe this would be an excellent supper to take with you on the road.
  • Take a look at these articles: This article from the New York Times Magazine offers a round-up of haute pretzel cuisine from across New York, as well as some interesting suggestions for home chefs.
  • Pretzel Dogs and Stuffed Pretzelson Food are two of the most popular items on the Pretzelson menu.
  • Do you enjoy pretzel rolls as much as I do?
  • Contributor Former editor for The Kitchn, Emma is a graduate of the Cambridge School for Culinary Arts and has worked in the food industry for several years.
  • For more information on her food, see her website.

Homemade Pretzel Bread (Pretzel Rolls)

The greatest recipe for homemade pretzel bread (also known as pretzel rolls). You will never be able to eat store-bought pretzel bread again once you have tried this recipe! It’s thick, soft, chewy, buttery, salty, and completely irresistible. This Homemade Pretzel Bread is the finest bread you will ever eat in your whole life, and it is very delicious. I’m not exaggerating when I say this. It is one of my most requested dishes, and everyone who has tried it has asked for the recipe once they have finished it.

This dish is really delicious when served with a side of this homemade cheese sauce.

We’ve put up a video that will walk you through the process of making delicious homemade pretzel bread!

Instructions on how to create pretzel rolls are also included in this post! Pretzel rolls are an excellent alternative for those looking for a smaller serving size. They also create great hamburger buns, which are available for purchase.

How to Make Homemade Pretzel Bread

If the thought of preparing homemade bread scares you, don’t be. You’ve come to the right place! There are two methods for preparing the dough.

  1. The first method involves just placing all of the ingredients in a bread machine and setting it to the “dough cycle.” That’s something even the most hesitant breadmakers can accomplish, right? A standing mixer or your hands can be used to mix and knead the dough in the other way.

I prefer to do the latter since it allows me to be certain that every stage of the process is proceeding precisely as it should! I have, on the other hand, used my bread machine with the same delectable results!

Rise once

It is important to note that if you are familiar with the process of creating handmade bread, you will see that there is one step that is unique to this recipe’s dough-making procedure.

Baking soda bath.

Once the dough has been degassed, it may be formed into the desired size and shape. This recipe yields two big loaves, four small loaves, or eight to ten rolls/buns. Boil 4 quarts of water after you’ve prepared the dough and set it aside to cool. Slowly add the baking soda to the boiling water once it has reached a rolling boil. Cook the pretzel bread in the soda bath, one chunk at a time, for 60 seconds on each side, until it is soft. Remove it from the bath with a slotted spoon and transfer it to the baking sheet that has been prepared.

(Note: I use an askimmer spoon, similar to this, to remove the dough from the boiling baking soda bath and drain off any leftover liquid.)

Bake immediately.

Once the dough has been withdrawn from the boiling baking soda bath and formed into loaves or buns, place them on a prepared baking sheet, cut an X in the top, and sprinkle with Coarse Sea Salt immediately after they are formed (I usethis).

Brush with melted butter.

If you want to consume your loaves right away, brush them with melted butter as soon as they come out of the oven and transfer them to a cooling rack until they are just warm enough to eat! Ideally, this bread should be served warm and consumed the same day it is prepared! However, it reheats wonderfully and makes a fantastic turkey sandwich on its own.

How to make pretzel rolls

Pretzel buns made with this recipe are the greatest. To create pretzel rolls, follow the recipe exactly, with the exception of a few minor modifications:

  1. Separate the dough into eight equal pieces. Cook each dough ball for 30 seconds on each side in the boiling water, then remove from the water, transfer to a baking sheet, and sprinkle with coarse sea salt to taste. Bake for 18-20 minutes, flipping the baking sheet halfway through the baking time.

That’s all there is to it! Pretzel rolls can be used as hamburger buns or as rolls after they have been brushed with melted butter. .

To make in advance

It is possible to prepare the dough and keep it in the refrigerator overnight or in the freezer for up to one month. When you’re ready to bake the pretzel bread, take the dough out of the fridge or freezer and let it to come to room temperature and rise for about 30 minutes. Then proceed with the rest of the recipe, including the baking soda bath, baking, and so on.

Serve

Warm it up and serve it as a side dish to your favorite main dish. This homemade cheese sauce or honey butter are two of our favorite ways to serve it.

Store

You can keep homemade pretzel bread at room temperature for up to 3 days if you put it in an airtight container. I recommend warming it before serving it to bring it back to its fresh-from-the-oven consistency.

Freeze

Pretzel bread loaves can also be frozen once they have been prepared.

Allow them to cool fully before wrapping them tightly in plastic wrap and aluminum foil and storing them in an airtight container in the freezer for up to 2 months at a time. Thaw in the oven on a low heat setting, wrapped with aluminum foil or in a dutch oven.

Homemade Pretzel Bread: Ingredient Substitutions

As is often the case, I urge that you follow the recipe precisely as given; but, here are a few suggestions for replacements!

  • Milk in its natural state. 2 percent milk is a good choice. This is something I do frequently and with excellent results! Half-and-half or cream work nicely, as does all-purpose flour. To prepare this recipe, I have just used bread flour as a substitute for the all-purpose flour, and it results in an exceptionally wonderful final product: dark brown sugar. In this recipe, light brown sugar works just as well as dark brown sugar.

That’s all there is to it! To be honest, I don’t advocate messing with with this recipe any longer.

Recipe FAQs

Is it possible to double this recipe? Yes, I frequently double this recipe to make 4 loaves when we have guests, or to make 16 pretzel rolls when we have a large group. Is it necessary to take a baking soda bath? Yes, the baking soda bath is required in order to make the pretzel crust on the outside of the pretzels. What distinguishes a pretzel from a loaf of bread? A lot of folks are perplexed as to what makes a soft pretzel distinct from bread! This is because the dough is boiled prior to baking!

If you make something with JoyFoodSunshine ingredients, I would love to see what you come up with.

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Homemade Pretzel Bread (Pretzel Rolls)

  • The greatest recipe for homemade pretzel bread (also known as pretzel rolls). You will never be able to eat store-bought pretzel bread again once you have tried this recipe! It’s thick, soft, chewy, buttery, salty, and utterly irresistible
  • It’s a true treat. Preparation time: 15 minutes Cooking Time: 25 minutes 1 hour before sunrise Time allotted: 1hr40mins Coursebread and a Veggie Side Dish CuisineAmericanServings 2 loaves of bread (or 8 buns) Calories149kcal
  • In the bowl of your standing mixer fitted with the dough hook, whisk together the yeast, water, and brown sugar until well combined. Allow to stand for 5 minutes (until frothy) before using. Meanwhile, heat the butter in a microwave-safe mixing dish while the yeast is proving. Set aside after mixing in the milk
  • As soon as the yeast has been proofed, add the milk/butter to the yeast mixture and mix on low speed with a dough hook until everything is just incorporated
  • Using a dough hook, mix in the salt and flour until the flour is completely absorbed
  • Use an electric mixer to knead the dough until it forms a little tacky but firm ball
  • You may need to add a little more flour, 1 tablespoon at a time, but be cautious not to overwork the dough since you want it to be tacky but not too sticky to handle
  • Oil a large mixing basin, lay the dough ball in the bowl, and cover with a wet cloth in a warm area for one hour, or until the dough has doubled in size
  • Preheat the oven to 400 degrees F and bring 4 quarts of water to a boil in a separate pot. Using a little amount of baking soda at a time, gently bring the water to a boil (be cautious not to add too much at once or you will get a baking soda/water explosion)
  • Gently push air bubbles out of the dough once it has been removed from the bowl
  • Make two balls of dough that are the same size (NOTE: the entire weight of the dough turns out to be around 800 g, so each loaf should weigh approximately 400 g), and shape them into the shape you choose (DO NOT allow the dough to rise at all at this point! Immediately after constructing the ball, drop it into the water)
  • One of the balls should be dropped into the boiling baking soda water. Boil for 60-90 seconds on each side, flipping it once to ensure that all sides are completely coated with water. Remove the dough from the bowl and set it on a baking sheet that has been lightly greased
  • Make a little “X” on the top of the bread with a knife and immediately sprinkle coarse sea salt over it to your personal taste preferences. Repeat the same with the second ball of dough. (Do not allow the temperature to raise at all in this area! Directly from the hot water into the oven)
  • The bread should be baked for 22-25 minutes, with the baking sheet being rotated once. After removing the loaves from the oven, quickly brush the melted butter over the tops of the loaves to ensure a tender crust. Serve immediately after transfer to a wire rack to chill just long enough to enjoy
  • * If you prefer to make it ahead of time, you may reheat it at a low temperature, wrapped with aluminum foil. If I’m not intending to serve it straight away, I’ll cover it with a tea towel or anything like that.
See also:  How To Make Nigeria Buns

If you have a bread machine, this is what you should do. Simply place all of the ingredients in the pan in the order mentioned and put the machine to dough cycle before moving on to Step 8! If you decide to prepare the bread ahead of time, you may reheat it at a low temperature, wrapped with foil, for a few minutes. If I’m not planning to serve it straight away, I cover it with a tea towel or something similar. **Nutrition information determined based on this recipe feeding 12 people.

How to make Pretzel Rolls

Pretzel buns made with this recipe are the greatest. To create pretzel rolls, follow the recipe exactly, with the exception of a few minor modifications:

  1. Separate the dough into eight equal pieces. Cook each dough ball for 30 seconds on each side in the boiling water, then remove from the water, transfer to a baking sheet, and sprinkle with coarse sea salt to taste. Bake for 18-20 minutes, flipping the baking sheet halfway through the baking time.

That’s all there is to it! Pretzel rolls can be used as hamburger buns or as rolls after they have been brushed with melted butter.

To make in advance

It is possible to prepare the dough and keep it in the refrigerator overnight or in the freezer for up to one month. When you’re ready to bake the pretzel bread, take the dough out of the fridge or freezer and let it to come to room temperature and rise for about 30 minutes. Then proceed with the rest of the recipe, including the baking soda bath, baking, and so on.

Ingredient Substitutions

  • Make the dough ahead of time and keep it in the refrigerator overnight or in the freezer for up to 1 month. As soon as you’re ready to bake the pretzel bread, take it out of the fridge or freezer and set it somewhere warm to allow it to rise. Afterwards, proceed with the rest of the recipe, including the baking soda bath and baking.

Store

You can keep homemade pretzel bread at room temperature for up to 3 days if you put it in an airtight container. I recommend warming it before serving it to bring it back to its fresh-from-the-oven consistency.

Freeze

Pretzel bread loaves can also be frozen once they have been prepared. Allow them to cool fully before wrapping them tightly in plastic wrap and aluminum foil and storing them in an airtight container in the freezer for up to 2 months at a time. Thaw in the oven on a low heat setting, wrapped with aluminum foil or in a dutch oven. Calories:149kcal Carbohydrates:26g Protein:3.5g Fat:4g Cholesterol:10.7mg Sodium:224.7mg Potassium:77.4mg Fiber:1.4g Sugar:2.3g Vitamin A (IUI): 120 IUI ron:1.1mg Ritch truly enjoys this bread, and because it’s one of his all-time favorite recipes, I thought I’d let him share his thoughts on it with you: “This bread is one of my all-time favorite recipes,” he says.

More loaves of amazing handmade pretzel bread are the only thing that could possibly be better than one loaf of pretzel bread!

(I smile and graciously pass the bowl, but in the back of my mind, I’m keeping an eye on every movement, hoping that they’ll leave extra for ME!) I believe that this bread is superior to any other meal that comes out of my kitchen (IMHO), and a loaf of this stuff truly tops the “top three list” of items that I would want to have with me if I were stranded on an island.

-Husband” That was not my signature; it was his. LOL!) That’s right, ladies and gentlemen, this Pretzel Bread has been approved by the spouse! And I can personally speak to the fact that he will eat a whole loaf of bread by himself if he is not required to share it with anybody else.

More delicious recipes

  • This simple No-Knead Breadis a staple in our household
  • It is the tastiest handmade French bread you will ever taste! YUM
  • We enjoy cooking these dinner rolls on special occasions such as holidays. And thesecinnamon rollsare always a favorite
  • This whole wheat bread makes the greatest sandwiches.

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Pretzel Buns

By If you’ve ever wanted to try your hand at creating the ideal handmade Pretzel Buns to go with your mouth-watering home-grilled burgers, then this recipe is for you! It’s simple and delicious! Pretzel Buns baked from scratch are extremely soft and chewy! As a consequence of the chewy and soft texture of the finished pretzel buns, you will find yourself wanting to make them again and again. Perhaps you could even try your hand at making some pretzel knots. When we know we’re going to be having some wonderful, juicy burgers fresh off the grill (or when it’s more impromptu), we always have a discussion about what kind of buns to make to go with them.

Yum!

I save any leftover pretzel buns in the refrigerator or freezer for future use, and they keep nicely.

When you freeze pretzel buns, the tops will come out poorly and the salt crystals will no longer be visible anytime they are thawed, therefore I avoid using the salt topping when I plan to freeze any of my pretzel buns.

Allow me to explain.

When food is served, he (Eddy) usually always season it with salt, although he does not care for the salted tops of the pretzel buns.

I know, it’s crazy!

Enjoy!

Pretzel Buns

It’s really tasty, chewy, and soft. Make the most delicious burger buns or soft pretzels (like the ones you get at the mall) with this pretzel bun recipe. Pretzel buns (servings: 10) Calories:199kcal Prep30minutes Cooking15minutes Time allotted 2hours5minutes Recipe to be shared on Pinterest

  • 1 14 cup water (lukewarm – 110 degrees F/43 degrees C)
  • 1 packet active dry yeast (or 2 14 tsp)
  • 1 teaspoon sugar
  • 3 tablespoons butter (melted and cooled)
  • 3 12 cups all-purpose flour (start with 3 cups)
  • 2 teaspoons salt
  • 12 teaspoon olive oil (to grease the mixing bowl)
  • 1 14 teaspoon baking soda (recommended)
  • 1 14 teaspoon baking soda (re
  • To achieve the best results, distribute your 12 cup baking soda on a baking sheet coated with parchment paper and bake for 30 minutes to an hour at 350 degrees F. (175 degrees C). Prepare the boiling water and set it aside until you’re ready to bake the pretzel buns. Add the yeast and sugar to a measuring cup filled with lukewarm water and set aside. Allow approximately 5 minutes, or until the yeast becomes frothy, for the yeast to activate. Combine the flour (start with 3 cups and add more if required) and salt in the bowl of a stand mixer on low speed. Pour in the water containing the active yeast as well as the cooled and melted butter
  • Use the dough hook attachment to mix on a low speed for about 2-3 minutes, or until a dough is formed. It should not be too moist or dry. If necessary, add additional flour or a few drops of water to form a smooth, elastic dough ball. Knead the dough for 5-6 minutes on a medium speed using a dough hook. 12 tbsp olive oil should be added to the bowl after the dough has been removed from the basin (or transferred to another oiled bowl). Roll the dough through the oil to ensure that it is coated on both sides. Cover with a kitchen towel (I like to use a warm damp towel) or plastic wrap to keep the heat inside. Set aside the dough to rest for 1 hour, or until it has doubled in volume
  • Punch the dough down about halfway, then take it from the bowl and transfer it to a lightly floured work area to continue working. Prepare the bread by kneading for 2 minutes and then dividing it into 10 equal sections
  • Make careful to dust your hands with flour before rolling the portion balls of dough in your palms with the smooth rounded side facing up and the bottom side cupped in one hand. Make use of your free hand to smooth the domed top piece of the dough ball, which will reduce the likelihood of the surface losing its form. Repeat the process for each bun. Allow them to rise for 20-30 minutes, by which time they should have about doubled in size
  • Cover them with a kitchen cloth or plastic wrap. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius) and line a baking sheet with parchment paper
  • Set aside. Bring a large stock pot filled with 4 cups of water and the 12 cup of baked baking soda to a boil (keeping an eye on it to ensure it doesn’t boil over). Using a slotted spoon, carefully lower the pretzel buns into the boiling water. Place as many pretzel buns into the boiling water as you can fit into the stock pot without crowding them since you do not want them to contact. Also keep in mind that you should have enough water in the stock pot to keep the buns from hitting the bottom of the pot. Start with the rounded side of the buns up and turn halfway through the minute to ensure that they are all cooked through (30 seconds each side). With your slotted spoon, carefully remove the buns after one minute and transfer them to the parchment paper-lined baking sheet to cool. Sharp knife should be used to score the tops of each bun. You may use the same three slits that I used, or you can make the pretzel cross that is commonly seen. You may make it in any form or design you choose. As soon as the buns come out of the boiling water, score them and sprinkle them with coarse sea salt
  • Bake for 15 minutes, or until the buns are golden brown and the crusts are still tender, but not too so, and the buns are not too soft (pretzels will need only 10-12 minutes). Instead of leaving a mark, your finger imprint should bounce back to its original position. Remove from the oven when finished and set on a wire cooling rack to cool completely

*Refrigerate or freeze any remaining pretzel buns once they have been consumed. * If you intend to freeze your cooked pretzel buns, avoid salting the tops of the buns. 199 kcal per serving (10 percent ) carbohydrate (34 g) | (11 percent ) |Protein (g): 4 g (8 percent ) |4 g of fat (6 percent ) |2 g of saturated fat (13 percent ) |Cholesterol:9mg (3 percent)|Sodium:2139mg (93 percent)|Potassium:53mg|Cholesterol:9mg (3 percent) (2 percent ) |Fiber:1 gram (4 percent ) |Vitamin A: 105 International Units (2 percent ) |Calcium: 8 milligrams (1 percent ) |Iron:2 milligrams (11 percent ) Course Recipes for Bread, including Yeast Bread Recipes CuisineAmerican Angela is a self-taught home chef who grew up in her grandmother’s kitchen, where she developed a lifelong love of all things culinary and baking.

A former food service professional, she now likes sharing all of her family’s favorite recipes and developing delectable supper recipes as well as spectacular desserts on Bake It With Love.

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