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Pretzel bread sandwiches Recipe

German-American · Main course · 45 min total

Soft, chewy pretzel buns make the perfect vessel for hearty fillings like deli meats, cheese, and mustard. This recipe shows you how to make the buns from scratch and assemble a classic sandwich.

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 tablespoon active dry yeast
• 1 tablespoon brown sugar
• 4 cups all-purpose flour
• 2 teaspoons salt
• 4 tablespoons unsalted butter, melted
• 1/4 cup baking soda
• 1 egg, beaten
• Coarse sea salt for topping
• 8 slices deli ham
• 8 slices Swiss cheese
• 1/4 cup yellow mustard
• 4 leaves lettuce
• 1 tomato, sliced

Instructions

1. In a small bowl, combine warm water, yeast, and brown sugar. Let stand 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and melted butter; stir until a dough forms. Knead on a floured surface for 5-7 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
4. Preheat oven to 425°F. Line a baking sheet with parchment paper.
5. Punch down dough and divide into 4 equal pieces. Shape each into a ball and place on prepared sheet. Cover and let rise 20 minutes.
6. Bring 8 cups water to a boil in a large pot. Add baking soda (carefully, it will foam). Boil each bun for 30 seconds per side. Remove with a slotted spoon and return to baking sheet.
7. Brush buns with beaten egg and sprinkle with coarse salt. Using a sharp knife, score an X on top of each bun.
8. Bake for 12-15 minutes until deep golden brown. Cool on a wire rack.
9. Slice buns in half. Spread mustard on bottom halves. Layer ham, cheese, lettuce, and tomato. Close with top halves. Serve immediately.

Tips

• For extra flavor, brush buns with melted butter after baking.
• Sandwiches are best served warm; you can toast the buns lightly if desired.
• Store leftover buns in an airtight container for up to 2 days.

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