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Food

  • Recipes
    Fettucine PrimaveraPractice your chiffonade and fine chopping skills with the herbs and vegetables in this recipe. This quintessential springtime pasta includes lots and lots of fresh herbs, as well as leafy greens.
  • Fundraiser taps Zakarian
    Geoffrey Zakarian is an accomplished chef and restaurateur, known for his sophisticated taste and signature style.
  • Dash ... We Tried It
    The recipe reviewed here appears on Page 14 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
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Pretzel Bun Recipes

Great American Spice Co. Pretzel Rolls

1 1/3 cup warm water

2 tablespoons warm milk

1/3 cup light brown sugar

2 tablespoons butter, melted

2 1/2 teaspoons active dry yeast

4 cups flour

1/2 cup baking soda

Salt (coarse or Kosher salt)

Mix the warm water (105 to 110 degrees) in a small bowl, milk, sugar and melted butter. Mix to dissolve the sugar, and then mix in the yeast. Let sit in a warm place until the yeast activates and becomes foamy.

Transfer the mixture to a large mixing bowl and add the flour, one cup at a time. Mix after each cup of flour is added. Then knead the dough until it becomes a pliable ball. If the dough is too sticky, add a little more flour at a time until it is workable.

Move the dough to a lightly floured work surface and knead for an additional two minutes. Roll the dough out into a log that measures about 24 inches, and then cut dough into 12 or so even pieces. Cover the dough with some lightly oiled plastic wrap and a damp cloth. Let the dough rest for 15 minutes.

Form the dough pieces into rolls. Place them on a lightly floured surface again and cover with the oiled plastic wrap. Let the rolls rest for 30 minutes.

Preheat the oven to 400 degrees, and lightly oil a baking sheet.

Fill a large stock pot with about 2 quarts of water, bring to a boil and then add the baking soda. Drop the rolls into the boiling water two at a time for no more than 30 seconds, turning once. Use a slotted spoon to remove the rolls from the water. Sprinkle with the salt and repeat with the remaining rolls.

Arrange the rolls on the oiled baking sheets and bake for 8 to 10 minutes on the top shelf in the oven because the bottoms tend to burn.

Let the rolls cool on the baking sheets for a couple minutes and then transfer them to a wire rack.

Serve warm with whole grain mustard or mustard butter.

Aunt Millie’s Pretzel Brat Sandwich

1 package of brats

3 cans beer

1 package of Aunt Millie’s Pretzel Buns

Small jar of sauerkraut

1 small onion, sliced

Sliced pickles

Mustard

Ketchup

Horseradish

Hot peppers

Place brats and beer in a medium bowl. Soak for 30 to 60 minutes. Preheat grill to medium. Cut brats in half and then slice vertically, but keep them attached. Grill to desired doneness. Top each pretzel bun with a brat and desired amount of toppings. Makes 4.

Aunt Millie’s Turkey Avocado on Pretzel Bun

4 ounces deli turkey, thick sliced

4 slices pepper jack cheese

1 package of Aunt Millie’s Pretzel Buns

1 avocado, sliced

1 small red onion, thinly sliced

1 small tomato, thinly sliced

Handful of baby spinach leaves

4 lettuce leaves

Jalapeño light mayonnaise

Chipotle sauce

Divide the turkey and cheese among the buns.

Top with desired amount of toppings. Finish with a little jalapeño light mayo and a drizzle of chipotle sauce. Makes 4.

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