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September 19, 2016 By Wendy 20 Comments

Pastrami Pretzel Pockets

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!

Pastrami Pretzel Pockets

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

5.0 from 4 reviews
Pastrami Pretzel Pockets
 
Print
Prep time
1 hour 30 mins
Cook time
30 mins
Total time
2 hours
 
The perfect football food for game day or tailgating! Warm, soft homemade pretzel pockets filled with thin-sliced pastrami, lacy Swiss and Colman's mustard.
Author: Wendy Cray Kaufman
Recipe type: entree
Serves: 10
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.)
  3. Once dough has risen, preheat oven to 400° F. Line baking sheet with parchment paper. (You may need two.)
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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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.

Homemade Pretzel Pockets

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!

pretzel-dough

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.

ham-and-swiss

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.

Pretzel Pockets with Pastrami and Swiss

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.

Pastrami Pretzel Pockets

Except maybe to grab some good beer…

Pretzel Pocket Pastrami Mustard and Swiss

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…

Pastrami Pretzel Pockets Recipe

Might I suggest making a double batch?

Pastrami and Swiss Pretzel Pockets

 

Related

Filed Under: Recipes, Snacks Tagged With: baking, entrees, football food, mustard, pastrami, pretzel pockets, recipe, snacks, tailgating

Reader Interactions

Comments

  1. Tiffany @ Living Sweet Moments says

    September 19, 2016 at 1:41 pm

    Wow! those pockets look amazing. My family would love this!
    Tiffany @ Living Sweet Moments recently posted…Chocolate Espresso RugelachMy Profile

    Reply
  2. Kristen says

    September 20, 2016 at 1:32 am

    I like to use it deviled eggs.

    Reply
  3. Allison Swain says

    September 20, 2016 at 1:34 am

    I like mustard on cabbage rolls.

    Thanks for the chance to win

    Reply
  4. kelly tupick says

    September 20, 2016 at 1:57 pm

    I like to use mustard on ham in the mornings and i use it on sandwiches.

    Reply
  5. Dawn Monroe says

    September 20, 2016 at 5:04 pm

    I like mustard in potato salad, deviled eggs and honey mustard for chicken.

    Reply
  6. Darlene Owen says

    September 20, 2016 at 5:49 pm

    I love mustard in my turkey sandwich, I love the powered mustard in deviled eggs.

    Reply
  7. Fiona N says

    September 21, 2016 at 3:30 pm

    I love mustard on sandwiches, and fried potatoes!
    Thank You

    Reply
  8. Lisa Coomer Queen says

    September 23, 2016 at 10:31 am

    I like to powder a roast with it and cook it in tinfoil! Oh so good. Thanks!

    Reply
  9. David says

    September 23, 2016 at 4:50 pm

    My favorite way to use mustard is as an additive in potato salad.

    Reply
  10. Stephanie Grant says

    September 23, 2016 at 8:12 pm

    I love to use mustard as a marinade for catfish!

    Reply
  11. Edye says

    September 24, 2016 at 6:07 pm

    I love mustard on pretzels :]
    Edye recently posted…How To Increase Your Blog Traffic With PinterestMy Profile

    Reply
  12. Sara says

    September 24, 2016 at 6:50 pm

    I love to go german-ish with some sausage, spaetzle, sweet and sour red cabbage, and, of course, MUSTARD. These pretzel pockets look amazing! stomach literally growling!

    Reply
  13. Annmarie W. says

    September 26, 2016 at 3:48 pm

    I use Colman’s mustard in my homemade mac n cheese!

    Reply
  14. Alyssa @ Arts and Crackers says

    September 26, 2016 at 5:35 pm

    Mmm I need to make these for my husband!
    Alyssa @ Arts and Crackers recently posted…Lactose Free Indian Chicken Curry Recipe with Basmati RiceMy Profile

    Reply
  15. Virginia Rowell says

    September 27, 2016 at 4:36 pm

    I love it on my sandwiches, in my deviled eggs and potato salad, and my cobb salad.

    Reply
  16. Rust says

    October 1, 2016 at 7:37 pm

    I love a really good mustard in potato salad.

    Reply
  17. Tina W says

    October 2, 2016 at 1:57 am

    I love spicy mustard on roast beef sandwiches.

    Reply
  18. Cori Westphal says

    October 2, 2016 at 9:37 pm

    I put mustard in my mac and cheese! It’s the best!

    Reply

Trackbacks

  1. 28 Game Day Party Recipes - Sugar, Spice and Family Life says:
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