I picked up the idea for pretzel sandwiches at a train station in Munich. They are simply a soft pretzel cut in half and filled with various normal sandwich fillings such as ham, salami, lettuce, tomato, cucumber, dill pickles, lettuce, radish, cheese (I used a soft cheese – edam), mustard & mayonniase

I like these as a roll/bread substitute as the pretzel is moist, a little chewy and very flavoursome. They are a great idea for picnics and just something that little bit different. See below the recipe for the pretzels. There are no rules for the fillings. Anything goes…

 Pretzel dough is very easy to handle. For a visual guide to forming the pretzel shape see this link “Making Pretzels”

 

Pretzels
Serves 6
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Ingredients
  1. 2 1/2 Cups "00" flour
  2. 2 tspn yeast
  3. 2 tsp salt
  4. 1 tbspn brown sugar
  5. 1/4 cup warm water
  6. 1/2 cup additional water
  7. 8 Cups water
  8. 1 tbspn molasses
  9. 1/4 cup baking soda
  10. 1 x Egg whisked with 2 tbspn water
  11. 1/4 cup rock salt or sea salt
Instructions
  1. Place 1/4 cup water & yeast in a large mixing bowl
  2. Whisk until dissolved
  3. Gradually add flour, water, sugar & salt, stirring
  4. Once mixed transfer to a board
  5. Knead for 5 - 8 minutes adding extra flour if dough is sticky
  6. Once dough has been combined and any stickiness eliminated spray the mixing bowl with a little oil and place dough in bowl
  7. Cover with cling wrap or a tea towel and leave to rise at room temperature for approx 1 hour
  8. After 1 hour remove dough from bowl and cut into 6 pieces
  9. Roll each piece out to a 50cm strand
  10. Twist both ends of the dough together to form a pretzel (refer you tube for clarification) - it is very simple
  11. Preheat oven to 230 deg celcius
  12. Leave formed pretzels to rise for 25 minutes
  13. Heat 8 cups of water and molasses in a large saucepan until boiling
  14. Reduce heat and add baking soda
  15. Add 2 pretzels in the pot at a time cooking only 30 seconds each side
  16. Remove from saucepan onto a baking paper lined oven tray
  17. Brush each pretzel with egg mix and sprinkle salt over
  18. Bake for 25 minutes until golden
  19. Leave to cool for 20 minutes
Notes
  1. If you are making pretzel sandwiches all you will need to do it cut the pretzel in half, spread with butter and fill with topping of your choice.
  2. The sandwiches can be refrigerated overnight prior to use but I recommend fresh to ensure the pretzel does not harden in the fridge
Mandarin Pie http://www.mandarinpie.com/
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