Pretzel “Panini” by Michelle Schoenung

Bread machine pretzels/pretzel “panini”These started out as pretzels but they came out so fat and puffy that tonight we are using them to make panini. I made a side of honey mustard sauce, which I’m going to use as a spread for the panini. Tonight’s pretzel panino will have avocado, roasted red peppers, lettuce and the honey mustard spread (recipe below).

Pretzels adapted from
265 ml warm water
375 g all-purpose flour
20 g sugar
10 g salt
6 g yeast
2 quarts of water for boiling
110 g baking soda
1 egg yolk combined with splash of water (optional)
coarse salt

In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting.

When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape. In a saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels. For a more caramel-colored pretzel, combine egg yolk and water in a bowl and brush over pretzels (this is an optional step, and I didn’t do it). Sprinkle pretzels with salt.
Place pretzels on baking sheet lined with parchment paper. Bake at 425 degrees F for 8-10 minutes or until golden brown.

Honey mustard sauce/spread

2 cups mayonnaise (I used soy mayo)
2 tablespoons Dijon mustard
2 tablespoons honey
spritz of lemon


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