PRETZELS have been on my list of breads I want to bake for a long time. I’ve seen lots of posts for them in recent weeks and their salty deep golden brown crusts and fine textured interior made my mouth water in anticipation.
What finally got me to take action was seeing a recipe for
HAM, CHEESE AND BROCCOLI PRETZEL POCKETS on Heather’s blog, GIRLICHEF.
Heather is an amazing blogger who posts the most wonderful recipes EVERY DAY, don’t know how she does it, and I know from experience that her recipes are first rate. Heather described the pretzel dough this way..”It will be beautiful, soft as a pillow, and basically a dream to work with. Just sayin’. I love a good pretzel dough (and this IS one).” What better endorsement do I need than that! When I made these sandwich rolls I didn’t have the ingredients Heather used in her filling and had instead all the fixings for REUBEN SANDWICHES…thinly sliced pastrami, Swiss cheese, sauerkraut, 1000 Island Dressing, and Dijon Mustard.
The pretzel dough was just as Heather described it…soft as a pillow and easy to work with. I followed her directions and divided the dough into nine equal balls, and next time I will make eleven or twelve. Despite the dough’s softness it is sturdy and can hold more filling. It’s a small thing but I like my sandwiches with a high filling to bread ratio. I like to make sandwiches out of homemade bread because I can thinly slice the bread and it saves a few calories at the same time.
Probably not relevant when I’m making a Reuben sandwich but it’s the principal of the thing.
To make a REUBEN PRETZEL POCKET spread 1 teaspoon of Dijon Mustard on the rolled out dough…top with deli pastrami, grated Swiss cheese…don’t be stingy, put on lots…a tablespoon or two of sauerkraut (squeeze out as much liquid as you can) and 2 tablespoons of 1000 Island Dressing. Proceed as Heather instructs in her recipe.
Heather did such a great job writing the recipe for her pretzel pockets that I’m sending you to her blog, GIRLICHEF, for her instructions. She has some excellent tips on baking these rolls in addition to how to give them a baking soda bath that produces a traditional pretzel appearance and taste. Any leftovers reheat well and are easy to pop into the freezer for another day. If you haven’t met Heather you are in for a treat. Her Mexican recipes are off the chart and she is as creative and interesting as it gets! I urge you to stop by for a visit.
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