Pretzel PB&J Sliders

September 6, 2012 in Breads, Brunch, Dessert, Dinner, Recipes, Savory, Snacks

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A while ago, my brother called me. CRAZY right??! No, really not all that out of the ordinary…I am blessed. Anyhoo…he and his completely RAD girlfriend were talking comfort foods. Grilled PB&J’s came up. Those are the ULTIMATE comfort food in the Spradlin clan (my maiden name). So he felt I should run with it and make a dessert based on that. I have it brewing in my brain. In the meantime, coincidentally enough…my son Jeffy told me I should make PB&J’s with the pretzel slider rolls I had made. He’s a frickin’ genius.Come to think of it, crowning these with Nutella and bananas or strawberries would be decadent, OR filling them with shredded buffalo chicken and crumbled blue cheese??!! Ack! Excuse me while I slip into the kitchen for some pretzel slider gluttony.

I fell in love with the pretzel recipe in the beginning of the year thanks to Joy the Baker. She has a post on Pretzel Hot Dogs. They are DELIGHTFUL! (I still want to say delicious but David Leite of Leite’s Culinaria has said the word should be banned from the food blogging world and I trust him implicitly.) How many other words for delicious can you think up?

Back to the business at hand. I only strayed from the recipe a smidge. I added a little more butter and some beer. I didn’t use hot dogs (this time) and made them into slider rolls. (can you believe how expensive pretzel slider rolls are? These are so easy to make, and MUCH less expensive!)

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Pretzel Slider Rolls

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Pretzel Slider Rolls
Serves 8-10
Prep time 1 hour, 20 minutes
Cook time 14 minutes
Total time 1 hour, 34 minutes
Meal type Appetizer, Bread, Breakfast, Lunch, Snack
Misc Child Friendly, Freezable, Gourmet
Pretzel slider rolls are the perfect soft, chewy bread to make any sandwich go from good to amazing.

Ingredients

  • 1 cup warm water (110-115 degrees F.)
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons dry, active yeast (1 pkg.)
  • 3/4 cups beer (I used pale ale, I also think a Dunkle would be lovely.)
  • 4 1/2 cups flour
  • 2 teaspoons sea salt
  • 4 tablespoons unsalted butter (melted)
  • 6ish quarts water
  • 1 cup baking soda
  • 1 egg (beaten)
  • coarse sea salt (for garnish)

Note

Make extras of this if you have the time. They go FAST and they freeze will so the extras will come in VERY handy.

Directions

1. In the bowl of an electric stand mixer fitted with a dough hook, combine warm water and sugar and yeast. Set aside for about 5 minutes. The yeast should start to foam after a few minutes. If it doesn’t, start over with new yeast. That yeast is dead.
2. When the yeast mixture is frothy, stir in the beer.
Add the flour, sea salt, and melted butter.Mix on low-speed until well combined.
3. Bring the speed up to medium and continue mixing until it is smooth and pulls away from the side of the bowl.Around 4ish minutes.
4. Coat a large non-metal bowl with a thin layer of oil.Switch the dough from the mixing bowl to the bowl coated with oil. The dough will be soft, pliable, and just a bit sticky. Sprinkle a little flour on top and cover with plastic wrap. Store in a warm place to rise.
5. Let dough rise until doubled in size, around an hour or so. (this will depend on humidity and the heat of your house)
6. Make sure you have a baking rack in the center of the oven. Preheat oven to 425 degrees F. Line four baking sheets with parchment paper, and spray a bit of oil on the paper. It’s important to oil the parchment paper or the pretzel rolls will stick!
7. Combine about 6 quarts water and baking soda in a large pot and bring to a boil.
While the water comes to a boil, turn the dough out onto a clean, slightly oiled work surface.
8. While the baking soda mixture comes to a boil, start making the rolls. Pinch off balls of dough about the size of a plum. Roll the dough into a ball, making sure there aren't major folds in the dough. Place on one of the oiled cookie sheets. Continue until all of the dough is used up.
9. When the water is boiling gently 3 or 4 rolls into the boiling water. Boil for 40 seconds. Remove carefully, using a slotted spoon. Place on the other baking sheets. Brush boiled rolls with beaten egg and sprinkle a little sea salt on the top.
10. Bake for about 14 minutes,until dark golden brown.

Like I did; you can play with the shapes and sizes of this dough. If you make pretzel shapes out of it you can lower the time cooked to about 12 minutes.

To make the PB&J sliders, wait until the rolls are mostly cool (slightly warm rolls are divine) and slice in half. Slather the bottom half with ooey, gooey, creamy peanut butter then top with your favorite jam or jelly, we use a LOT of both. Top with the other half of the roll and devour in childlike joy.

Be good sweet readers. But not too good. That’s boring! ;)

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