If you have followed my blog for any length of time you know that I love to travel and do so as often as I can. I’m always on a budget and a favorite meal and snack are the delicious sandwiches that can be found in every boulangerie in Paris. They fit neatly into a backpack or purse and are perfect for a quick picnic lunch on a day of sightseeing. We found similar sandwiches in Germany several weeks ago but, instead of them being made with baguettes they were made with soft, salt crunchy pretzel rolls…Laugenstange (pretzel sticks) in German. They were so delicious and I knew I could make the rolls at home because I have made a pretzel dough in the past that I used for RUEBEN PRETZEL POCKETS. Pretzel rolls are so popular now and you won’t believe how easy they are to make at home and how much better they are than store bought.
This yeast dough is so easy to handle. It has one 60 minute rising and is then shaped and simmered in a baking soda/boiling water bath for 30 seconds. The baking soda produces the rich brown crust that good pretzels develop as they bake.
These pretzel sticks don’t need fancy fillings. They are usually filled with a little bit of ham and/or cheese, veggies…simple ingredients. My favorite is Black Forest Ham, smoked gouda cheese, arugula and a little German Mustard.
I first found this recipe on my friend, Heather’s blog, GIRLICHEF. She made a ham, cheese and broccoli pretzel pocket that looked so good I had to try it. I turned it into a Reuben sandwich by substituting pastrami, Swiss cheese, sauerkraut and Thousand Island Dressing for her ingredients…now one of my favorite sandwiches…and they freeze well too if you should have any extras.
- 1-1/2 cups warm water (110-115 degrees F)
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 (1/4 ounce) package active dry yeast (2-1/4 teaspoons)
- 4 to 4-1/2 cups all purpose flour, enough to make a soft dough
- 4 tablespoons unsalted butter, melted
- vegetable oil
- 10 cups water
- ⅔ cups baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Combine lukewarm water, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Let sit until the yeast starts to look creamy, about 5 minutes. Add flour, salt, and melted butter and mix until combined, then turn speed up to medium and knead until dough is just tacky and leaves the sides of the bowls, another 5 minutes or so.
- Form dough into a ball and place in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
- While the dough is rising preheat oven to 400° F .Line one or two baking sheets with parchment paper and set aside.
- Bring the water to a boil in a large pot. Once the water is boiling, add the baking soda a little bit at a time (this keeps it from overflowing).
- Beat together the egg yolk and water for the egg wash. Set aside.
- Turn the dough out onto your work surface. Divide the dough into 12 equal pieces. Use a kitchen scale for accuracy. Gently form the dough into hot-dog shaped buns with slightly tapered ends. Use as little flour as possible to form the rolls. ( I didn't use any additional flour)
- Carefully place each roll into the boiling water for 30 seconds. Remove from the water using a large slotted spatula and place on a baking sheet. Brush the top of the rolls with the egg wash and sprinkle with coarse sea salt.
- Bake the rolls until golden brown in color, 12-14 minutes, rotating pans if necessary halfway through baking. Cool on a wire rack.
I rarely see these rolls for sale in the US but enjoy them when I’m in Italy’s Alto Adige region. Thanks for posting the recipe.
Ciao Chow Lunda recently posted..Orange French Toast
I goofed in typing my blog name. Sorry.
Ciao Chow Linda recently posted..Orange French Toast
Oh my, these rolls are beauties. I love sandwiches and can easily eat them for any meal.
Sam
Sam @ My Carolina Kitchen recently posted..Fast Chicken Chili
You know me and breads:) Pinning and TY:)
They are gorgeous Cathy.
Monique recently posted..Confitures~
Cathy, Cathy!! You are tempting me. These look wonderful. I checked out the website where you found the recipe also. Those stuffed sandwiches look so good also, but I can imagine the trouble if those little pockets were not sealed. Definitely something to try once we are settled and my kitchen is set up again. Danke.
Susan recently posted..Pretty Good Fishing This Summer
Hi Susan – When I made the Reuben Pretzel Pockets I didn’t have any problem with the filling oozing out. I just moistened the edges of the dough with a little bit of water and they didnt leak. Hope you try this recipe…its a good one and will always remind me of the wonderful food shops in Germany.
Cathy at Wives with Knives recently posted..Soft Pretzel Sandwich Rolls
I have been making more bread lately Cathy and these look so good. They almost look too good to be true. I am definitely going to have a go at it. Thank you.
Penny recently posted..Pappardelle with Pine Nuts, Prosciutto and Brown Butter
When the days get sorter and the temperature drops I start thinking about baking bread. I hope you enjoy this recipe. Thank you for your comment.
Cathy at Wives with Knives recently posted..Soft Pretzel Sandwich Rolls
I enjoyed the pictures you shared on your trip. I’m sure I’d love your pretzel rolls too.
Barbara @ Barbara Bakes recently posted..Red Velvet Waffles
This makes me so homesick for my childhood years in Germany. I love your sandwich combo. I’d have to use black forest ham and sliced Emmenthaler, with unsalted butter and thinly sliced German pickles. Oh, and a glass of cold Lowenbrau! I really have to make these rolls. Thank you for the inspiration.
Foodiewife recently posted..Pumpkin Pecan Streusel Coffee Cake
Hi Debby – I wish I could join you for one of those sandwiches and a cold beer. Will be thinking of you next week and hoping all goes well. Thank you for your comment.
Cathy at Wives with Knives recently posted..Soft Pretzel Sandwich Rolls
Pretzel rolls and buns are a favorite of mine! I’d love to try these, Cathy. They look wonderful!
Susan recently posted..Butternut Squash, Apple, and Leek Soup
I have been meaning to make these for a while…I think you gently pushed me over the edge!
yours are beautiful…I lived in Heidelberg for 6 years and had a Laugenbrotchen almost every day for breakfast.
My favorite! The shape you made would also be great for a bratwurst and mustard!
gorgeous Cathy!
Hi Linda – You were so fortunate to live in Heidelberg for a few years. We loved the city and almost walked our legs off trying to take it all in. I just bought some weisswurst for sandwiches. Can’t wait to grill them up.
Cathy at Wives with Knives recently posted..Soft Pretzel Sandwich Rolls
I’ve never eaten bread made from the pretzel dough but it makes a great looking sandwich. I like the shot of the oozing cheese.
Larry recently posted..Leftovers Breakfast – Garage – A Senior Moment
I’ve had pretzel rolls at restaurants, Cathy, but never made them myself. These look wonderful. Interesting about the baking soda.
Barbara recently posted..Porridge
I love bread making, Cathy, and this looks like a wonderful recipe that I must try. I’ve made bagels before and this process seems similar. Thanks for sharing something from your recent trip that you so enjoyed.
Kitty recently posted..Checkerboard Chili
Hi Cathy, love these sandwich rolls, now I am craving a sandwich like this, the ham, gouda and arugula combination!
cheri recently posted..Creamy Parsnip Soup with Pear and Walnuts
I don’t usually bake yeast breads, but I think this one is tempting me
enough that I will have to do it. Yummmm!
Marilyn recently posted..Gratitude
What great bread. My mouth is watering and it is still breakfast time.
Madonna
Madonna/aka/Ms. Lemon recently posted..Delicata Squash and Salad