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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the pretzels, dissolve the yeast in 1 1/4 cup warm water and let sit for a few minutes. | 2. 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. | 3. Preheat oven to 425 and spray a baking sheet with non-stick spray. | 4. Make the bath for the pretzels by combining the baking soda and 2 cups warm water. Stir until mostly dissolved. | 5. 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. | 6. When cooled, slice each roll in half to make the bun. | 7. To make the mustard sauce, combine the dijon mustard, mayo, yellow mustard, horseradish, worchestershire, pepper and vinegar. Taste sauce and alter to your preferences. | 8. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/4	1/4		0.0	0.0	0.0	0.0
yeast	1	tablespoon		2.775	0.3063	0.3582	0.0135
yeast	1/4	teaspoon		2.775	0.3063	0.3582	0.0135
purpose flour	3 3/4	cups		-	-	-	-
sugar	3/4	cup	powdered	350.1	89.79299999999999	0.0	0.0
sugar	2	tablespoons	powdered	350.1	89.79299999999999	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
baking soda	1/2	cup		0.0	0.0	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
butter	1/4	cup	melted	342.0	15.714	10.686	28.8
kosher salt				-	-	-	-
roast beef	1			34.85	0.0	6.1313	1.1588
onion	2		sliced caramelized	56.0	13.075999999999999	1.54	0.14
dijon mustard	3	tablespoons		-	-	-	-
kraft mayonnaise	2	tablespoons		100.2	2.55	0.18	9.87
yellow mustard	2	teaspoons		6.0	0.583	0.374	0.33399999999999996
smokey horseradish sauce	2	teaspoons		-	-	-	-
worcestershire sauce	2	teaspoons		8.84	2.2055	0.0	0.0
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
white wine vinegar	1	dash		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.