Pub-Style Pretzel Roll Reuben Sandwich

In a mixing bowl, whisk the salt and sugar into the Guinness, then add the yeast.

Let stand for about 5 minutes, then add the melted butter and combine.

In a large bowl, combine the flour and liquid ingredients, mixing until well combined.

On a lightly oiled surface, knead the dough for 6-8 minutes, or until elastic and smooth.

Rub a little oil in the large bowl, return dough to bowl, cover with a damp cloth, and leave in a warm location until the dough has risen -about an hour.

While the dough is rising, combine the filling ingredients, and set a large pot of water to boil -12 cups- then add the baking soda.

Preheat oven to 450.

Beat egg with 1 tablespoon water, and set aside.

Once risen, work the dough by hand on a lightly oiled surface and into a large rectangle – roughly 25" x 16".

Cut into 10 equal portions, roughly 5" x 8", and equally distribute the filling onto each.

Carefully roll up the sides and press lightly to seal.

One at a time, gently lower the pretzels into the water bath for 30 seconds, turning half way through.

Remove with a slotted spoon.

After they have all been submerged, brush each pretzel with the egg wash, then sprinkle kosher salt over the top.

Bake for 10-13 minutes or until golden to dark brown.

Serve with Thousand Island dressing for dipping.