Pretzel Bun Pork Loin Sliders with Apple Cabbage Slaw

Each component of this sandwich is perfectly delicious on its own, but the sum of all parts is downright scrumptious. Let’s start with the pretzel bun – the perfect framework for the other flavors.

Mini Pretzel Buns

What is it about pretzel dough that adds something special to a sandwich, elevating our enjoyment of it? Is it the distinctive chew unique to a pretzel dough? Is it the slightly crunchy exterior of the roll? Whatever the attraction is, you can’t deny that pretzel rolls add something very different to any sandwich. So much so that they are appearing on menus everywhere, from QSRs to the most eclectic gastro pubs.

We’ve been experimenting with sandwiches of all sorts, and in this case, we experimented with creating a slider-sized version of a pretzel roll using a CVap® oven!

Dough

  • 1 Cup Milk
  • 2 Tbsp Butter
  • 2 Tbsp Brown Sugar
  • 1 Envelope Rapid Rise Yeast
  • 2 Tsp Salt
  • 3 Cups All-Purpose Flour

Boiling Solution

  • 3 Quarts Water
  • 3/4 Cup Baking Soda

Egg Wash

  • 1 Egg
  • 1 Tsp Water

 

Directions

Heat milk and butter to 105°F. The butter will not completely melt. Combine with yeast and brown sugar in a mixer bowl. Stir in salt and two cups flour, and beat for three minutes. Gradually add enough of the remaining flour to make a soft dough. Mix on low for approximately 5-8 minutes to develop elasticity. Place in oiled bowl and cover. Allow to rise for approximately one hour, or until doubled in size.
dough

  1. If using a CVap Cook & Hold Oven, program it to Food Temperature 130°F (Doneness) and Food Texture of 10 (Browning), with Constant Cook ON, and set the timer for 20 minutes. If using a CVap Retherm Oven, set it to Channel 7 and set the timer to 14 minutes.
  2. Combine boiling solution and bring to a boil. Punch dough down, divide into two equal portions, and roll into a log approximately 2″ in diameter. Cut each dough log into approximately 6-12 individual balls, dependent upon the size buns you desire, and form into tight rolls. Boil all rolls for approximately 2 minutes, then remove rolls from boiling water with slotted spoon.
  3. Place rolls on parchment-lined baking sheets and brush with egg wash. Cut a cross each roll with very sharp knife. Place in oven and bake for recommended time based upon oven selected. Remove from oven and place on wire racks to cool.

sliced rollFollowing this procedure, the exterior color and texture were exactly what we were seeking, and the interior had just the right chew without being too “doughy.”

Oh What a Filling!

So how do we make a perfectly delicious pretzel roll even better? By turning it into a scrumptious sandwich!

Ingredients (per Slider)

  • 2 oz. of CVap® Staged Pork Loin
  • Apple-Cabbage Slaw
  • Coarse Dijon Mustard

CVap Staged Pork Loin Preparation

Program a CVap Cook & Hold Oven to Food Temperature 135°F (Doneness) and a Food Texture 0 (Browning). Allow about 30 minutes for pre-heating.

Arrange pork loin on a parchment-lined sheet tray and place into the preheated oven. The pork should reach a minimum endpoint of 135°F in about an hour, and can be held at exactly that temperature until you are ready to mark it on the grill before service. Preparing the pork in this manner (CVap® Staging) will save a great deal of time during the finishing process!

Apple-Cabbage Slaw Preparation

Combine sliced Granny Smith Apples, 1/2 head green cabbage (sliced), 1/3 cup sugar, and 1/4 cup cider vinegar. If you want a creamier slaw, mix in 1 or 2 tablespoons of mayonnaise. Adjust seasoning to taste and add salt and pepper if desired. For more acidity, add a squirt of fresh lemon juice.finished slider for end of post

To learn more about CVap® Staging and the possibilities it can bring to your kitchen and speed of service, download the FREE eBook:CVap Staging Download Button