Pork Roll Pretzel Pocket
- Inspired by Johnny's Pork Roll & Coffee Truck, these pockets are packed with pork goodness!
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1/2 cup warm water
- 2 Tbsp sugar
- 1/2 Tbsp active dry yeast
- 1-1/2 cups, plus additional for kneading, flour
Filling & Toppings:
- 2 Tbsp butter
- 6 eggs, beaten
- 1/2 tsp black pepper
- 4 (.25") slices pork roll, browned and divided
- 8 slices American cheese, divided
- 2 qt, plus 1 tsp, water, divided
- 3/4 cup baking soda
- 1 Tbsp pretzel salt or course sea salt
- 1 egg
- 1 cup mayonnaise
- 2 Tbsp Dijon mustard
- To prepare the pretzel dough, pour the water into a medium-size mixing bowl and stir in the sugar until dissolved. Sprinkle the yeast over the surface of the water and let sit until it begins to foam, about 5 minutes. Add in the flour and mix until combined (dough will be on the wetter side).
- Place the dough on a floured work surface and knead for a few minutes until smooth.
- Transfer the dough to an oiled, medium-size mixing bowl, cover with plastic wrap, and let it rise at room temperature until the dough doubles in size, about 45 minutes.
- To prepare the filling and topping, and finish the dough, melt the butter in a medium skillet over medium heat.
- In a mixing bowl, stir the black pepper with the beaten eggs and pour the mixture into the skillet. Cook while stirring, until the eggs are at a slightly wet consistency. Remove from the heat and set aside.
- When the dough has risen, punch it down, remove from the mixing bowl, and cut into 8 evenly sized pieces. Take each piece of dough and form it into a 5" round and place it on floured work surface.
- When all the rounds have been made, place 1 piece of pork roll, 2 slices of American cheese, and a quarter of the cooked eggs on 4 of the rounds. Top with the remaining unfilled rounds and pinch the edges tightly shut, being careful not to leave any of the filling exposed.
- Preheat the oven to 450°F.
- Place the water into a 6-qt stockpot and stir in the baking soda until dissolved. Bring the water up to a low boil.
- Place 2 of the pockets into the water and boil for about 30 seconds. Remove them from the boiling water and place on paper towels to drain. Repeat with the remaining pockets.
- Transfer the pockets to a nonstick baking sheet.
- Combine 1 egg and 1 tsp water in a mixing bowl to make an egg wash. Brush the egg wash on the top of each pocket and sprinkle with salt. Bake in the oven until dark brown, about 12 minutes.
- To prepare the dipping sauce and serve, stir together the mayonnaise and mustard in a mixing bowl while the pockets are baking. Serve with the baked pockets.