Sunday, February 12, 2012

Just Stuff It!! Pretzel Sammies

It is Saturday Sunday today! Hooray! I was supposed to vacuum but I haven't done that yet.  What I did do was make some pretzel bites and pretzel sammies.  Spring training is upon us and that has me thinking of pretzels!! I used a good old stand by recipe that I have posted before because it was tasty and lets face it, sometimes it is just relaxing working with a recipe you  know works and works well.  I made the pretzel bite using this recipe here.  It can also be found at this link. For the sammies, I did switch out 2 cups of all purpose flour for whole wheat this time without affecting the texture or the taste.  These sammies were an absolute hit!!
Ham and Havarti pretzel sammies

Pretzel Sammies
For the pretzel dough:
·         2 cups warm water
·         2 tbsp light brown sugar
·         1 pkg active dry yeast (2 ¼ tsp)
·         ½ cup butter, melted
·         3 cups all purpose flour
·         2 cups whole wheat flour
·         3 tsp salt

Hot water bath
·         6 cups water
·         ¼ cup baking soda
Egg wash
·         1 egg
·         1 tsp water

For the fillings, go with your favourite combinations of meats and cheeses.  Today I went with ham and Havarti, salami and provolone, as well as pastrami and cheddar.

Combine the warm water, yeast, and brown sugar.  Set aside for about 5 minutes and let it get all foamy.

Add the melted butter, the flour, and the salt.

With the dough hook, mix everything.  The dough will come together.  If the dough is sticky, add a bit more flour.

Knead the dough for about 5 minutes.

Place the dough in a lightly oiled bowl, cover with a tea towel and set it in a warm spot to rise until double in size, about an hour.

While the dough is rising, cut the cheese into cubes and the meat into more usable portions.

Divide the dough into equal 15 portions. I used a scale and was able to get 15 portions of dough that were roughly 3 oz each.

Form each piece of dough into a ball and cover them with a clean tea towel while you work with a few pieces at a time.

Flatten each dough piece into a flat circle and start piling on the toppings alternating cubes of cheese and pieces of meat.  Pile the fillings on until you think it won’t close.

Pull the dough up around the filling and start pinching to seal all the sandwichy goodness up inside.

Put a large pot of water on the stove to boil.  Once it is boiling, reduce the heat slightly to a high simmer and slowly add ¼ cup of baking will bubble up so add it slowly!

Simmer the sammies in the hot baking soda water bath for about 1 minute flipping over after 30seconds.  Transfer to a baking sheet, brush with an egg wash.

If you like, sprinkle with coarse salt after the egg wash.  Although if you aren’t eating these right away, then skip the salt as it will just melt away in storage.  If you are making more than 1 kind, use a piece of the meat to lay on top of the sammies to help identify them.

Bake at 425F for about 15 minutes until golden brown.
Until next time, stay warm and eat well!

1 comment:

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