Remove sandwiches from aluminum foil and gently open them to add the cabbage mixture. While sandwiches are baking, combine 1 cup chopped cabbage and ¼ cup thousand island dressing in a bowl. Wrap each sandwich in aluminum foil and place on a baking sheet. Cool and slice rolls in half horizontally.Īrrange slices of corned beef and Swiss cheese on the bottom half of each roll and cover with top of roll. Pretzel Rueben Sandwich: Place 6 soft pretzel rolls on a baking sheet and bake according to package directions.
Spread on the tops of the bread and cover sandwiches. Top with slices of turkey and cheddar cheese. Place bottom halves of 6 small pretzel sandwich rolls in a baking pan and sprinkle with the butter mixture. Turkey Pretzel Sliders: To make this recipe, start by mixing 2 tbsp. Here are some suggestions for what you can use to make delicious pretzel sandwiches for your family. We love the ham and cheese combination in this recipe, but when it comes to the fillings you can use in a pretzel sandwich, the sky is the limit. In those regions, it became known as the ‘Bretzel’ or ‘Pretzel’. It grew in popularity and became a popular snack in Austria and Germany. The creation was name ‘pretiola’ which is Latin for ‘little reward’. It is said the loops stood for the father, son and holy ghost. He formed the leftover dough into the shape of a pretzel, a shape that also resembled the way Christians prayed, with two arms folded across their chest. The story goes that a monk was preparing unleavened bread for Lent. in the region that lies between the south of France and northern Italy. The origin of the pretzels can be traced back to 610 A.D. The unique taste of the sandwich is largely due to the Bavarian pretzel bread. You can serve it with chips, fries, potatoes, vegetables, a salad or any side you prefer to make it into a filling meal. This is sandwich makes a perfect lunch or dinner. Brush tops with water and sprinkle with salt. Top each with 2 slices of Black Forest ham and 1 slice of Gouda cheese. Spread mixture onto the bottom half of the pretzels. If you'd like to keep them for longer, freeze them! Once the buns are fully cooled, transfer to a freezer-safe plastic bag and freeze for up to 3 months.Combine 1 tbsp. If you're going to eat them within 1-2 days, store them at room temperature in a paper bag. Like with any homemade bread, these Sourdough Pretzel Buns are best fresh.
Pretzel bread how to#
If you're new to working with sourdough starter, check out these posts on how to feed sourdough starter and how to use sourdough discard. You may need to add more flour or more water (1 Tablespoon at a time) to the recipe to create the smooth dough that is needed for these buns. If you have a sourdough starter that is a different ratio, you may need to adjust the recipe accordingly.Īlso, remember that every sourdough discard is different. This recipe is written for 1:1:1 sourdough starter (when you feed your starter, you use 1 part starter, 1 part water, 1 part flour).
Pretzel bread full#
See full recipe below for detailed instructions. Use pretzel salt or I like to use a flaky sea salt like Maldon Salt for soft pretzels.
You could also use granulated sugar, dark brown sugar, or honey. Brown sugar: This is to feed and activate the yeast.This should be warmer than bathwater, but not so hot that you're pulling your hand away. Warm water: The temperature of the water really does matter, as it's necessary to help activate and dissolve the yeast.These are made just like regular soft pretzels, but the changes really come in as you're shaping and baking them.
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