All of a sudden, they are everywhere in the food-dom, from fancy pants restaurants to fast food, groceries, bakeries and everywhere in twixt and tween – pretzel rolls.
Originating in Germany, Austria, and Switzerland, this bread delight goes under a number of different local names, but the common English translation is “lye roll”, and the end product is achieved after a lye was prior to baking. The result is a dark colored, split roll, with a crunchy exterior, soft interior, and a dash of coarse salt adorning the top.
In America, where we bastardize everything, they are appearing in all sizes and shapes, hardly any of which are a close clone of the original in taste or texture. The US version is similar in appearance and heft, but not much else.
After winding their way through fine dining establishments that had stooped to serving burgers during the “I’m giving up steak” recession, into fast causal (Red Robin’s “Octoberfest Burger”) and now down to Sonic for the pretzel “dog.” Many fast food outlets have added a pretzel burger to the menu at a slight premium.
The Pretzilla, from Miller Baking in Milwaukee, is available in burger, sandwich or bite size in supermarkets across the region, or you can order them directly, online. Also available wholesalefor the trade.
It’s a very substantial bun, capable of holding the soggiest of burger toppings. It’s soft throughout, and lacks the salt garnish. I understand that, packing a bread product for mass distribution with salt in the package would cause havoc with the bun, trust me on that one.
I’d like to run into a pretzel roll with a tougher exterior, though that’s just my personal taste.
Pretzel Buns Review