Extra Old Cheddar Pretzel Bun Sliders
- 40 min
- 55 min
- 6 Sliders
- 1 lb (500 g) lean ground beef
- 1 lb (500 g) ground Italian sausage meat (hot or mild)
- 12 cubes of Armstrong Extra Old Cheddar cheese, approximately 0.75" (2 cm)
- 12 premade slider buns, preferably pretzel buns (or using recipe provided)
- Ketchup, to taste
- Sliced pickles (optional)
Homemade Pretzel Buns
- 1½ cups (375 mL) warm water
- 1 package of active dry yeast
- 2 tsp (10 mL) sugar
- 4½ cups (1 L) bread flour
- 1 tsp (5 mL) salt
- 4 tbsp (60 mL) butter, melted
- 1 tsp (5 mL) olive oil
- 8 cups (2 L) water
- ¼ cup (60 mL) baking soda
- 1 egg, lightly beaten
- 2 tsp (10 mL) coarse sea salt
- In a mixing bowl, combine lean ground beef with ground Italian sausage meat.
- Form 6 slider patties with hands, tucking a cube of cheese into the centre of each.
- Heat the barbecue or grill to high and sear each side of the sliders until cooked to preferred liking.
- Top one half of a pretzel bun with ketchup and pickle, if using. Add slider patty and top with the other half of the pretzel bun. Enjoy.
- In a clean small bowl add warm water, yeast and sugar, stirring gently until combined. Cover bowl with a kitchen cloth or hand towel and let sit in a warm area of the kitchen for 5 to 10 minutes. The yeast mixture will have doubled in size.
- In a large mixing bowl combine bread flour, the yeast mixture, salt and melted butter. Mix until a dough consistency is formed.
- Turn out dough onto a floured countertop and knead until smooth enough to form into a large firm ball.
- Coat a clean large bowl with olive oil and place kneaded dough ball inside. Cover bowl with a clean kitchen cloth and let sit in a warm area of the kitchen for approximately 2 hours or until dough has doubled in size.
- After the dough has risen, punch down the dough and break into 12 equal sections approximately 2½"x4" (6cm x 10cm) in size. With each section, form balls by stretching and turning pieces back into itself to form a ball shape. Roll the piece of dough in the palm of your hand to help form the ball shape.
- Place formed dough balls on a parchment-lined baking sheet. Cover once again with a clean kitchen cloth and let sit for approximately 1 to 2 hours in a warm area of the kitchen.
- Preheat oven to 425°F (220°C). Bring water to a rolling boil. Slowly add baking soda. Once baking soda is dissolved, add 4 dough balls at a time to water and allow to boil for 30 seconds on each side. Remove each ball with a slotted spoon, tapping off excess water. Place back on parchment-lined baking sheet. Repeat with remaining dough balls.
- Brush each dough ball with beaten egg. Mark each dough ball with an X using a paring knife, and sprinkle with salt. Bake for approximately 13 to 17 minutes, or until the buns sound hollow when tapped. Remove buns from the oven and let cool.
*Regular Italian sausages in casings can be used in place of ground Italian sausage meat. Combine balsamic vinegar with regular ketchup for extra pizzazz. Sliders can also be topped with condiments of choice. Size of cheese cubes can be tailored to preference.