Well...I made pretzel buns last summer...I simmered them in BBQ sauce.....but I didn't mean to!!!

Linda, that sounds like a story you need to tell...

Doing too much stuff at once...
Vat of home made BBQ sauce

Regardless, they turned out beautifully. I can see I'm going to have to work on my presentation, as mine are *utt-ugly.

The "boiled" ones were delicious with the BBQ sauce glaze!! LOL!
I wouldn't do it again on purpose!

Never made buns or rolls but I made mini pretzel bites for Superbowl munchies...I keep meaning to make them again..might have to try the bread instead.

I've never made pretzel bread but do make pretzels stuffed with marinara and a bit of mozz cheese topped with pretzel salt for football games. I make them quite large so we sometimes have them for a quick lunch. Yummy.

They're a bit of a PITA & tedious to make so I only do it once every couple years. That also keeps them a treat to DH. ;)

The pretzel bread sounds good.

/tricia

I made pretzel buns by accident once :) I was trying to make actual soft pretzels but they came out so fluffy that we ended up using them for buns! A store in my hometown actually makes a pretzel sandwich that is to die for. So did you just use your regular bun recipe? They sound wonderful.

Here is a link that might be useful: Dorothy Lane Market pretzel sandwich

Tracey, that pretzel sandwich looks incredible!

Tricia that does sound rather tedious. I thought the bread was going to be, but it wasn't so bad.

Terri, I've decided that buns, like the ones Linda made, are the way to go. This may have to become a regular item at my house.

I don't have a running list of things I want to bake, but if I ever admitted to my baby brother that I could make a pretzel bun, he'd never leave me alone. He'd be pestering me mercilessly to re-create his all-time favorite meal that he can only get when he visits me in Madison:

"Great DaneÂs Brat & Bacon Pretzel Burger
A one-third pound U.S.D.A. choice ground beef patty and a one-quarter pound bratwurst patty grilled with caramelized onions and topped with Applewood smoked bacon, sharp cheddar cheese, lettuce, pickles and tomato.
Served on a pretzel roll with a side of PeckÂs Pilsner mustard."

Jazmynsmom, you could always keep it your little secret...

I would love a recipe for the pretzel bread or a link to it.

Stacie

There are lots of recipes out there, but I used Alton Brown's.

Homemade Soft Pretzels

Recipe courtesy Alton Brown, 2007

Prep Time: 30 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 25 min

Level: Intermediate

8 pretzels

* 1 1/2 cups warm (110 to 115 degrees F) water
* 1 tablespoon sugar
* 2 teaspoons kosher salt
* 1 package active dry yeast
* 22 ounces all-purpose flour, approximately 4 1/2 cups
* 2 ounces unsalted butter, melted
* Vegetable oil, for pan
* 10 cups water
* 2/3 cup baking soda
* 1 large egg yolk beaten with 1 tablespoon water
* Pretzel salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Tsk, tsk, tsk! Claire, you are a bad, bad girl. And a major influence over me...

I made some pretzel bread this past weekend - used my bread machine for the dough. Didn't boil it, though. My dough was quite wet and sticky, so I kneaded in some extra flour and divided the dough in half. Arranged it onto my baguette pan and baked it in loaves. Oh my! It is scrumptious!

Here's the recipe I used:

BAVARIAN PRETZEL SANDWICH ROLLS

1-1/3 cups warm water
2 Tblsp. milk
2-1/2 tsp. active dry yeast
1/2 cup light brown sugar
2 Tblsp. butter, melted
4 cups all-purpose flour
Kosher salt or pretzel salt
2 quarts cold water
1/2 cup baking soda

Mix 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
Add yeast mixture, the remaining cup of warm water, milk, sugar & melted butter to bread machine, Add flour and mix on dough cycle. Remove dough from bread machine once it forms a nice a firm, pliable dough ball. Add more flour if necessary.
Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into a 2 ft. long log and cut into 12 even pieces. Cover dough with plastic and a damp cloth and let sit for 10 minutes.
Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the pretzels rest for an additional 30 minutes.
Preheat the oven to 425°. Lightly oil 2 baking sheets.
In a large stockpot, add baking soda to 2 quarts of cold water and bring to a rolling boil. (BE SURE TO ADD SODA BEFORE BOILING THE WATER!)
Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or slotted spoon and hold above pot and let drain. Sprinkle lightly with salt. Repeat with the remaining rolls.
Arrange rolls on the oiled baking sheets and bake for 8-10 minutes, or until browned all over.
Let rolls cool on the baking sheets for about 5 minutes, and then transfer them to a rack. Serve warm or at room temperature.

Here is a link that might be useful: Recipe adapted from Amanda's Cookin'