Homemade Pretzel Rolls
A good sandwich requires quality ingredients. Both Inside and out. Otherwise you just might as well make a peanut butter and jelly sandwich and call it a day. We’re starting with the bread. Homemade pretzel rolls. Worth the effort. Trust. Soft, dough-y, and will have you looking for mustard sauce to slather on it before you can say pretzel. If you’re going to go through the trouble of making these homemade pretzel rolls (and you really should) then you’ll want to go to the trouble of finding the best possible filling to add. Boar’s Head.
Lately I’ve been enamored with a sandwich that I came across at Over The Falls, a local deli. They call it the Terrapin Tower and I order it every single time I go. Homemade pretzel rolls that are filled with Boar’s Head Ham (thinly sliced of course) and baby swiss cheese. A simple slather of honey mustard and then it’s lightly toasted. It’s ridiculously good.
So good that I knew I needed to re-create it at home right down to the homemade pretzel rolls. I used Boar’s Head Black Forest Brand Boneless Smoked Ham – 25% Lower Sodium A delicately smoked ham fashioned after the world famous hams of the Black Forest. Then to round it out a slice of Boar’s Head no salt added natural swiss cheese (that’s been aged 60 days). Good stuff people. Good stuff that’s also good for you.
Boar’s Head lower sodium deli meats and cheeses are lower sodium products that provide the taste and nutrition your family deserves. If you’re looking to cut out sodium (and who isn’t these days) these are worth taking for a taste test drive.
This post brought to you by Boar’s Head. All opinions are 100% mine.
- 1 1/2 cups warm water
- 1 package active dry yeast
- 2 teaspoons sugar
- 4 1/2 cups all purpose flour
- 2 teaspoons kosher salt
- 1/3 cup baking soda
- 1 egg - beaten
- pretzel salt
- In the bowl of a stand mixer combine: water and yeast. Set aside for approximately 5 minutes until it blooms (becomes foamy)
- Add: sugar, flour, and salt. Mix with dough hook until well combined. Cover bowl with a kitchen towel and let rise in a warm place for approximately 1 hour or until dough has doubled.
- Line two rimmed baking sheets with a silicon mat (or parchment paper). Set aside.
- Punch down dough and place onto lightly floured surface. Cut dough into 8 equal pieces. To shape, roll dough between cupped hands until a smooth ball has formed. Pinch bottom to seal. Place pinched side down on baking sheet, approximately 1" apart.
- Cover rolls with a towel and let rise for approximately 30 minutes or until doubled in size.
- Preheat oven to 425°. In a large stockpot, bring 2 quarts of water to a low boil. Add baking soda. Reduce heat to a simmer.
- Lower 2-3 rolls into the water at a time. Leave for approximately 1 minute, turning half way through. Remove with a slotted spoon. Drain. Transfer to baking sheet, seam side down. Continue until all rolls are complete.
- With a silicon brush, baste rolls with beaten egg. Sprinkle tops with desired amount of pretzel salt.
- With a pair of kitchen shears, cut an “X” in the top of each roll. Bake for approximately 15-20 minutes or until pretzel golden on top.