Originally posted March 08, 2014

pastrami and rye pretzel

pastrami and rye pretzel by Sarah Xiong

Everything I love about NY in one bite.


  • 6 oz 100% hydration sourdough starter
  • 3 oz dark rye
  • 6 oz bread flour
  • 1 tbsp honey or barley malt syrup or sugar
  • 4 oz water
  • 1 1/4 tsp salt
  • 2 tbsp caraway seeds
  • 1/4 lb pastrami, sliced thin
  • 1/2 c baking soda
  • 4 cups water
  • 1 egg yolk, beaten with water
makes 8


Mix first 5 ingredients and let it sit at room temperature for 4 hours. Add salt and caraway seeds. Knead for 10-15 minutes. Cover and let sit for 3-4 hours.

Cut into 8 equal pieces. Roll into rope. Flatten then lay pastrami in the center. Roll back up into a rope. Twist into pretzel shape.

Preheat oven to 425 degrees. Boil water and baking soda. Dip each pretzel in boiling water for 30 seconds. Brush with egg wash. Bake pretzels for 15 minutes on parchment lined baking sheet.

No need to salt pretzels because pastrami is already salty. Dip in whole grain mustard!



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Adapted from

Jewish rye bread
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