I am a participant in Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy’s Bloggers and received Colman’s Mustard products to facilitate my review and Pastrami Pretzel Pockets.
Ooooh, friends. Hold on to your hats. I’m nearing the end of my #MomBlogTourFF recipe series, but this one was worth the wait. One of the brands our team met with at the recent Fancy Food Show in NYC was Colman’s Mustard. I went in to our meeting with hot dogs on my mind, and left SO inspired to get cookin’ with mustard! The chef who introduced us to the products made us vanilla yogurt mustard dip, Mustard-rimmed Bloody Marys, hot mustard chili, and lots of other things I wouldn’t have thought to add mustard to, and I left with so many new mustard recipe ideas! First on the list of “must-attempt” recipes were the perfect football party food for game day: Homemade Pastrami Pretzel Pockets filled with freshly sliced pastrami, Swiss cheese and spicy golden Colman’s Mustard.
It’s soft, warm, pretzely perfection…and you don’t even need a fork! Bring on halftime!
You can’t talk pastrami OR pretzels without talking mustard, and when you put it all together with warm melty cheese, you’ve got a handheld pretzel pocket that’s a perfect football party recipe or grabbable lunch option for the whole family. Just make sure you don’t forget the Colman’s Mustard inside! It’s known internationally as the English mustard with 45 jars sold every minute of every day all over the world!
Pastrami Pretzel Pockets
- 1½ cups lukewarm water
- 1 Tablespoon sugar
- 2¼ teaspoons active dry yeast
- 4½ cups unbleached all-purpose flour
- 4 Tablespoons unsalted butter, melted
- 2 teaspoons salt
- ¾ pound pastrami, sliced thin
- ½ pound sliced swiss cheese
- ½ cup golden yellow mustard
- 1 pot water (approx. 3–4 quarts)
- ½ cup baking soda
- 1 egg yolk
- 1 Tablespoon water
- coarse salt for sprinkling
- Combine water, sugar, and yeast in the bowl of a stand mixer. Let sit until the yeast starts to look foamy, 3–5 minutes. Add flour, salt, and butter; fit bowl with dough hook and mix slowly until combined. Increase speed and let knead until dough is just tacky and all ingredients are combined, about 5 minutes.
- Place dough ball in a lightly greased bowl. Cover with a clean kitchen towel and let sit at room temperature until doubled in size. (About one hour.)
- Once dough has risen, preheat oven to 400° F. Line baking sheet with parchment paper. (You may need two.)
- Using dough cutter or large knife, cut dough into 9–10 equal pieces. (I got 9, but a few were pretty big. You can definitely squeeze out 10.) On a lightly floured surface, form each piece into a flat circle.
- Stack slices of pastrami and cheese with mustard in between. Cut into bite-sized stacks, if desired, to make filling easier to break apart. Place stacks in the center of each dough circle. Or, just pile ingredients in the center of each dough circle. Pull sides of dough up and around filling to create pockets.
- Bring the water to a boil. Add baking soda slowly to avoid boiling over. Stir slightly. Using a slotted spoon, lower each pocket into the boiling water, turning slowly for 30 seconds to make sure the entire surface gets a baking soda bath. It is best to do this 2 or 3 at a time. Lift each pocket out with slotted spoon, let water drain, and place each pocket on the parchment lined pans.
- Beat water with egg yolk. Brush the top of each pocket with egg wash and sprinkle with coarse salt. Bake at 400 degrees for approximately 20–25 minutes or until tops are golden brown and baked through.
Colman’s mustard comes in an easy prepared spreadable mustard, or in a 100% pure ultra-fine mustard flour that can add a kick to so many dishes (without adding a lot of calories, fat, gluten or cholesterol!) Just ZING, and you can never have too much zing, right? Colman’s Mustard mill is one of only 3 in the world to blend both white and brown mustard seeds – and that means quality and distinct flavor like no other mustard.
This pretzel dough is super easy to work with, and only requires one rising step. So start an hour ahead of when you want to bake and you’ll have warm pretzel pockets in about 90 minutes. I like to use that rise time to get everything together and clean up the dishes from the mixer, so when the pockets are done, the clean up is just about done, too!
And the filling is as simple as a quick stop at the deli. I went with the best quality pastrami I could find, along with a lacy Swiss – both sliced thin. My goal was to make sure that the filling was easy to bite through, with lots of layers. Once you get the hang of these pockets, you can fill them with all kinds of things. I’m thinking ham, Cheddar and Colman’s Mustard next.
Don’t let the number of steps in the recipe scare you away. This really is an easy recipe and it definitely doesn’t take a lot of “scratch dough” know-how. The most important step is that baking soda bath, which is just a simple dunk and swirl for a few seconds, but that’s when the magic happens! You won’t get that yummy pretzel taste without it.
The aroma of these will put any pretzel shop you’ve ever been in to shame. Soft pretzels are so easy to make at home, and when you can fill them with all kinds of good things – like pastrami and mustard – there’s almost no reason to ever leave your house again.
Except maybe to grab some good beer…
These microwave like a dream, too, so don’t hesitate to toss extra pastrami pretzel pockets in the fridge for tomorrow’s lunch. And the next day’s. And the next day’s…
Might I suggest making a double batch?