Hot pretzels are a summertime treat at all American amusement parks, state fairs and other community events. Usually covered with cinnamon and sugar or dipped in chocolate sauce or cheese or mustard. Another favourite is to make pretzel bites and cover them with cheese, beef chili and onions.
However, the best pretzels are German and we’ve been searching a long time for a proper recipe for bread and rolls – not just twists and snacks. A salty pretzel roll sliced open and stuffed with ham, cheese and some chive mayonnaise is a treat that makes a boring sandwich a lunch box treat!
This recipe is super versatile. It is based on Laura’s recipe that we found here. Instead of making two loaves, we made one loaf and then six delicious rolls for soups and sandwiches.
The crust on the rolls is so chewy that you can carve out the middle and fill your favourite soup for an edible soup bowl. For sandwiches, ham & cheese, salami & cheese, cheese & pickle, cheese & caramelised onion chutney – you get the point- are all delicious.
The loaf we sliced and served with sweet honey butter for brunch. The combination of salt and sweet was divine. As always with real bread, any leftovers make a yummy bread and butter pudding or french toast.
Pretzel Bread & Rolls
Shape the dough into two balls if you want two loaves. We made one loaf and then cut the second ball to make 6 sandwich rolls. These chewy, crusty rolls make any pack lunch super special.
Our yogurt marinade includes lemon juice and herbs for juicy, flavourful BBQ Chicken. Easy recipe that never fails to impress. Use for BBQ lamb chops, too. 🙂 [READ MORE]
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