Pub-Style Pretzel Roll Reuben Sandwich

Even if you don’t like corned beef, this Pub-Style Pretzel Roll Reuben recipe might just win you over. It has all the familiar basic Reuben ingredients, stuffed inside a delicious, pub-style pretzel that is soft and chewy with a perfectly crisp crust.

Author: Wondermom Wannabe

Meal Type: Dinner

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour 35 minutes

Cook Time: 13 minutes

Total Time: 1 hour 48 minutes

Servings: 5 servings

Calories: 977 kcal per serving

Ingredients

1 ½ cups - warm Guinness 105-110 degrees
2 teaspoons - salt
2 teaspoons - sugar
1 packet - dry yeast
4 ½ cups - flour
4 tablespoons - butter
1 cup - baking soda
1 - egg
kosher salt
2 cups - corned beef brisket
2 cups - Swiss cheese
1 cup - sauerkraut
½ cup - Thousand Island dressing

Instructions

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.

Nutrition