Pretzel Bread Stromboli

Directions

• Prepare the pretzel dough. In a mixing bowl (or the bowl of a stand mixer with a dough hook), add the melted butter, sugar, salt, and warm water. Sprinkle the yeast on top and mix. Add in the flour. If using a stand mixer, mix on low until the ingredients are incorporated, then bring it to high until the dough looks smooth and pulls away from the bowl, about 4-5 minutes. If mixing by hand, mix with a spoon until it gets too tough, then mix with your hands. Once a ball forms, knead the dough until it is smooth and stretchy, about 3 minutes.
  Remove the dough from the bowl and lightly grease the bowl with olive oil. Return the dough to the bowl, rolling it around to coat all sides with oil. Cover the bowl with plastic wrap and let it rise in a warm place for about 45 minutes. In the oven with the light on (oven OFF) works well. The dough should double in size.
• Preheat the oven to 450 F.
• Prepare a baking sheet by lining with lightly greased parchment paper. Once the dough has rested, cut it into four equal pieces. Roughly shape each dough ball into a rectangle with your hands, then use a rolling pin to roll it out into a 9″ x 5″ rectangle. Transfer each rectangle to the prepared baking sheet.
• Assemble the strombolis. In the center of the dough – leaving about 1″ of space on all sides – add the following to each rectangle: 1 1/2 tbsp tomato sauce, 1/3 cup of shredded mozzarella, 5-6 slices of pepperoni, 4-5 slices of salami, and 4-5 fresh basil leaves.
  To fold them, start by folding the short ends first, then the long ends (see photos above for reference). Make sure it is sealed tightly by pinching the seams shut or you risk it opening during the next step.
• In a deep pan or large pot (I used a wide 2 qt. pot), bring 10 cups of water to a boil. Once boiling, add the 1/3 cup of baking soda. Add 2 strombolis at a time if the space allows. Boil for 15 seconds then flip and boil another 15 seconds. With 2 spatulas, carefully remove them from the water and transfer back to the pan, seam side down. Repeat with the remaining strombolis.
• Once they’re back on the baking sheet, cut a few diagonal slits in the top for ventilation. In a small cup or bowl, whisk the egg. Brush the egg on the top of each stromboli and sprinkle with flaky salt.
• Bake for 10 minutes on the bottom rack. Rotate the baking sheet halfway through to ensure even cooking. The tops will be golden brown when done. I like to serve with extra warmed tomato sauce for dipping and a side salad. Enjoy!