Pretzel Sandwich Recipe

For Pretzels: 

SwissBake® Pretzel 10 Concentrate – 100g 
SwissBake® French-style T55 Flour – 900g 
Water – 500g 
Vegetable Oil – 30g 
Fresh Yeast – 30g 
Food Grade Lye Solution – for dipping  
Rock Salt – for garnish 
White Sesame Seeds – for garnish 

For Filling (per sandwich): 

Lettuce – 1 leaf 
Cheese Slice – 1 no. 
Tomato – 2-3 slices 
Cucumber – 2-3 slices 
Cream Cheese – 1 tbsp / 15g 

1. Place SwissBake® Pretzel Concentrate, SwissBake® T55 Flour, vegetable oil, water and yeast in a mixing bowl. 
2. Using a spiral mixer, mix on slow speed for 4 minutes and then on high speed for 5 minutes. Ensure the dough temperature does not exceed 24°C. 
3. Immediately scale the dough into 80 gm portions for sandwich-sized pretzels. 
4. Shape each portion into a pretzel knot or round pretzel bun as desired. 
5. Place the shaped pretzels in a proofing chamber at 32°C - 34°C with 75% humidity for 30 minutes. 
6. After proofing, let the pretzels rest at room temperature for 10 minutes. 
7. Transfer the pretzels to a freezer at -18°C for 40 minutes. 
8. Remove the frozen pretzels and immediately dip them in a 35°C, 4% lye solution for a few seconds. 
9. Place the dipped pretzels on a baking sheet lined with parchment paper. Sprinkle with rock salt and  garnish with sesame seeds. 
10. Preheat the oven to 180°C - 190°C.Bake the pretzels for 15 minutes until they are golden brown and firm. Cool completely before slicing. 
11. Slice the baked pretzel horizontally.   
12. Spread a thin layer of creamy cream cheese on the inner sides of both halves. 
13. Layer the bottom half with lettuce, cheese slice, tomato slices, cucumber slices. 
14. Close the sandwich with the top half of the pretzel.