Seafood Stuffed Pretzel Roll

Menu Part


1 1/2 Cups Seafood Inspirations® Shrimp, Crab & Parmesan 4/2.5 lb. (Item# 057997)
Pretzel Dough:
1/2 Cup Milk, Lukewarm
1/4 Cup Hot Water, Not Boiling
2 Cups Flour, High Gluten
1 1/2 Teaspoons Malt Powder or Granulate Sugar
2/3 Teaspoon Kosher Salt
1 1/8 Teaspoon Yeast, Instant
Pretzel Boil:
2 Quarts Water
1/8 Cup Baking Soda
1 Each Egg, Beaten
As Needed Sea Salt


  1. In a large mixing bowl , whisk together the flour, salt, malt powder and yeast.
  2. With a wooden spoon stir in the milk and hot water until a soft dough is formed. Knead the dough on a generously floured surface, add flour if needed. You do not want to make the dough firm. It should be slightly tacky, slack and soft yet smooth.
  3. Place dough in a clean bowl, cover with a damp towel and set aside to rise. Let it rise until nearly doubled in size, about an hour.
  4. Line two 11X13 inch baking sheets with silicon.
  5. Turn the dough out onto a very light floured surface and use a bench knife to cut the dough into four pieces.
  6. When working with each piece, keep the other dough covered with a light cloth.
  7. Roll out the dough and stuff with Inspirations. Seal and let rise.
  8. To cook, preheat the oven to 400°F.
  9. Bring two quarts of water to a boil in a stainless steel non-reactive pot. When the water boils add the baking soda. Gently lift the pretzel and let boil on each side for approximately 45 seconds to a minute. Use a slotted spoon or device to lift the pretzel out.
  10. Brush the dough with the beaten egg and lightly salt them. Place in oven and cook till golden brown, at least 15 minutes.
  11. Let the pretzel set up after removing it from the sheet pan. Serve hot.

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