Pretzel Pastrami Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 3 1/2 cups all-purpose flour, 2 tsp instant yeast, 2 tsp granulated sugar, and 1 1/2 tsp kosher salt. Whisk briefly to distribute ingredients.

Add wet ingredients

Combine 1 1/4 cups warm water (about 105–115°F) with 2 tbsp melted unsalted butter and 1 whole egg. With the mixer on low, slowly add the wet mixture to the dry ingredients until a shaggy dough forms.

Knead

Increase mixer speed to medium and knead with the dough hook 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place until doubled — about 1 to 1 1/4 hours.

Divide and shape

Punch down the risen dough and divide into 6 equal pieces (about 100–110 g each). Shape each piece into a tight round ball, pinching seams underneath. Place on a parchment-lined baking sheet, spaced 1 1/2–2 inches apart. Cover and rest 20–30 minutes while you preheat and prepare the bath.

Preheat oven and prepare bath

Preheat oven to 425°F (220°C). In a wide shallow pot, bring 8 cups water to a gentle simmer (not a rolling boil). Carefully stir in 3 tbsp baking soda — the water will foam slightly; keep it at a gentle simmer.

Boil rolls

Gently place 2–3 dough balls at a time into the simmering baking soda bath using a slotted spatula. Boil for 20–30 seconds per side (about 40–60 seconds total). Don’t overcrowd. Remove to the parchment-lined baking sheet.

Egg wash and salt

Lightly beat 1 egg (egg wash). Brush the tops of the boiled rolls with the egg wash, sprinkle each with about 1/4 tsp coarse sea salt or pretzel salt. Repeat until all rolls are finished.

Bake

Bake in the preheated 425°F oven for 14–17 minutes, rotating the sheet halfway, until deep golden brown. Remove from oven and immediately brush with 1 tbsp melted butter to keep crust tender. Cool on a wire rack 10–15 minutes before slicing.

Warm pastrami (optional)

If you prefer warm pastrami and melted cheese, heat a skillet over medium, add 1 tsp butter or oil, and quickly warm the pastrami slices 30–60 seconds per side until heated through. Alternatively, layer pastrami and cheese under a broiler for 1–2 minutes to melt the Swiss.

Slice rolls

Carefully slice each pretzel roll horizontally, leaving a small hinge if desired to keep the sandwich together.

Spread condiments

Spread 1/2 tbsp Dijon mustard and about 1 tsp mayonnaise (if using) on the cut faces of each roll (adjust to taste).

Assemble sandwich

On the bottom of each roll, layer 2 slices Swiss cheese, then 2 oz (approx. 4 slices) warmed pastrami (adjust to preference), and top with 1–2 pickle slices (or 1/4 cup quick slaw if using). Finish with the top of the pretzel roll.

Optional press

If you want the sandwich pressed and the cheese melted further, heat a skillet over medium and place the sandwich seam-side down, weight with a pan or press for 1–2 minutes each side until cheese softens and crust is crisp.

Serve the pretzel pastrami sandwiches warm with extra pickles or coleslaw on the side. Leftover rolls can be kept in an airtight container for up to 2 days and refreshed in a 350°F oven for 5–7 minutes.