Salt Block Grilled Pretzels
April 21, 2014
As a serial griller, I’m always looking for tools to take my cooking to a new level. One of my favorite new playthings is the Himalayan salt block, a thick square or rectangular block of natural pink salt that can be cooled or heated to extreme temperatures making it perfect for the grill.
Since purchasing my block, I’ve played with a variety of recipes from seared steak to grilled fish to vegetables and more, finding a ton of inspiration in a cookbook entitled Salt Block Cooking (Andrews McMeel Publishing) by Mark Bitterman.
One recipe which caught my eye in Bitterman’s book was for salt block baked pretzel rolls, from which I created my own recipe for baking smoked bacon salted pretzels on the grill.
2 tsp. active yeast
½ tsp. sugar
3 cups flour
1 tsp. salt
1 cup water
2 tsp. oil
3 cups water
2 tbsp. baking soda
Smoked bacon salt (recipe can be found here) or course sea salt
Special tools needed
Mix yeast, sugar and ¼ cup warm water together and allow the yeast to foam, approximately 10 minutes. Add yeast mixture, flour, salt and remaining water to a stand mixture with dough hook and mix until the mixture is smooth and elastic. If the mixture is too wet, add extra flour.
Remove the dough from the mixture, coat with oil and place in a large bowl. Cover the bowl with a moist towel and allow the dough to rise until it has doubled in size, approximately 1.5-2 hours.
Preheat grill for medium-high heat grilling. As the grill comes to temperature, place the salt block on the main grill grate to preheat.
After the dough has doubled in size, punch down the dough and roll it out into a 1-inch thick rectangle. Once the dough is rolled out, cut it in to 8-12 1-inch thick strands. Using your hands, roll each strand of dough until they are approximately ½-3/4 inch thick rope.
To form the pretzels, form the rope in to a U shape. Cross each end of the U over each other then bring the ends to the bottom of the U to create the classic pretzel shape. Bring 3 cups of water to a boil in a large saucepan and add the baking soda.
Working in batches, float the pretzels in the boiling water for approximately 20 seconds until they begin to puff up.
Remove the pretzels from the boiling water, place on to a drying rack and sprinkle with smoked bacon salt or course sea salt.
Place the pretzels on the salt block, cover the grill and allow the pretzels to bake for 10-15 minutes until golden brown.
Remove and serve along with mustard or habanero cheese sauce.
- Clint Cantwell, Grilling.com Editor