I will always remember the first pretzel roll I had. It was on a Lufthansa flight from Barcelona to Frankfurt. Not only were the flight crew some of the friendliest I had ever met, but on our short flight they offered us a full meal, multiple snacks, and were quite generous with the beverages. A welcome change from some of our local airlines.
It was when they brought the sandwiches out that I was simply over the moon. They may been a simple ham and cheese, I honestly couldn’t tell you. I was focused on the freshly made pretzel bread that surrounded it that made me think we were flying right through heaven. Now I have eaten pretzels in the past, and they are pretty great. Growing up they would serve these in Junior High and High School with an extra helping of pretzel salt and nacho cheese. But these, these literally blew my mind, they had that pretzel flavor, they were soft, and they have so much potential. They can be filled with anything and the light flavor compliments it.
So, I came across a recipe of Emeril’s for pastrami sandwiches using mustard and beer. These items are usually not exceptionally hard to come by on any given game day. So I whipped up his recipe, placed it inside one of these pretzel rolls, and (in his own words of course) “BAMM!!” How about you slide on over to our kitchen and try one of these Pastrami Provolone Sliders on a hot Pretzel Bread Roll!
Pretzel Bread Sandwich Rolls
Print Recipe
These pretzel rolls were easy to make using a bread-maker. They are the perfect size to slice in half and layer your favorite sandwich filling, and sturdy enough to stand up to the juiciest pastrami, or hamburger you can create!
These pretzel rolls were easy to make using a bread-maker. They are the perfect size to slice in half and layer your favorite sandwich filling, and sturdy enough to stand up to the juiciest pastrami, or hamburger you can create!
Combine all dry dough ingredients except the coarse sea salt and place in bread-maker. To insure the correct water temperature of 120° - 130°, place a thermometer in your measuring cup and then add 1 3/4 cups.
Set the bread-maker for Sweet -> Dough -> Large. The process took 1 hour and 35 minutes and the dough had doubled in size.
Punch down the dough, and place onto a lightly floured surface. Divide the dough into 8 pieces.
Shape the rolls into a smooth ball, pinching to make a small seam at the bottom of the roll. Then cup the roll loosely with your hand and make a circular motion to smooth out the seam. See our video for the correct method.
Line a sheet pan with parchment paper and place rolls at least 1"-2" apart. Place a towel on top of the rolls and let them rest in a warm spot for 30 minutes. Rolls may rise, but only slightly.
Water Bath
Preheat the oven to 425°
Add 2 quarts of water, 1 Tablespoon salt, and the baking soda to a pot. Turn on heat and let it come to a boil.
Add 3 rolls, seam side down to the boiling water. Poach for 30 seconds, and then turn using a slotted spoon. Let poach an additional 30 seconds and remove to your prepared sheet pan.
Using a sharp straight knife or clean kitchen shears, cut 1/2" deep X's into the center of each bun, and sprinkle with sea salt, or pretzel salt.
Place sheet pan into oven, and bake for 15-20 minutes or until a darker shade of golden is obtained. Serve immediately!
Pastrami Sandwich
Heat oil in large pan. Add sliced onions and cook on low heat.
In a saucepan add the mustard and the beer and heat until boiling. Once at a boil, place the pastrami in the sauce and stir to coat each slice. Let it simmer for 3-4 minutes.
Assembly
To assemble the sliders: Turn on the broiler, or begin heating your toaster over. Slice the pretzel rolls in half and slather mayonnaise and mustard on each side. Layer 3 slices of pastrami on the bottom half and a slice of provolone on top of the pastrami. Place both halves of the rolls, side by side on a baking sheet. Put under the broiler for 2 minutes, or until cheese is melted. Add a few onions on top of the cheese, and place top half of the roll on the completed sandwich. Serve immediately!
Recipe Notes
These pretzels sliders are best served hot. They end up being between 3"-4" in diameter and are sturdy enough to support any sandwich filling you like. If desired, coat the rolls in an egg wash with a pastry brush prior to baking.
