Roast Beef Mini Sandwiches on Pretzel Rolls

READY IN: 2hrs 45mins




  • For the pretzels, dissolve the yeast in 1 1/4 cup warm water and let sit for a few minutes.
  • Combine flour, powdered sugar and salt in a large mixing bowl. Add the yeast mixture and the oil. Stir until the dough comes together and then turn out onto a lightly floured surface. Knead for at least 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and set in a warm place for about 45 minutes, or until dough has doubled in size.
  • Preheat oven to 425 and spray a baking sheet with non-stick spray.
  • Make the bath for the pretzels by combining the baking soda and 2 cups warm water. Stir until mostly dissolved.
  • Take dollops of dough and roll them into balls. They won't actually stay in perfect balls; they just need to be sort of rounded on top to make a bun. I made mine about 2" diameters and got about 40 out of the dough. Dip each ball into the baking soda bath, then blot on a paper towel just for a second to get rid of the drips. Place 12 on a sheet and sprinkle with the kosher or pretzel salt. Bake for 4 minutes, spin the pan around and bake for another 3-4 minutes or until golden brown. If desired, brush with melted butter.
  • When cooled, slice each roll in half to make the bun.
  • To make the mustard sauce, combine the dijon mustard, mayo, yellow mustard, horseradish, worchestershire, pepper and vinegar. Taste sauce and alter to your preferences.
  • Assemble sandwiches with sauce, roast beef, and caramelized onions. Buns can be made ahead of time and stored in an air-tight container. Once the sauce is on the bun, the soggy factor will kick in if stored, so only assemble what you plan to eat.