Recently, pretzel bread has seen a spike in popularity as it isn’t just about the soft pretzel anymore—the soft texture and complex flavor of pretzel bread is popping up on restaurant menus, filling bread baskets and holding everything from traditional ham and turkey sandwich to gourmet burgers and even tuna sashimi. We love pretzel bread here in my house.
Here’s a recipe you can try too:
- 8-10 pcs . Labriola Pretzel Bread sliced ¼” thick
- 1 pound raw ahi tuna cut into 1/2-in. cubes
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon Asian chili oil
- 2 tablespoons ponzu sauce*
- 1 garlic clove minced
- 1 red onion sliced diagonally
- 2 tablespoons roughly chopped cilantro leaves
- 1 teaspoon toasted sesame seeds
- 3 ripe avocados
- juice from ½ lime
- 4 tablespoons tobiko
- 2 tablespoons kewpie mayo
- 1 tablespoon sriracha
- 1 teaspoon scichimi togarashi
- Brush sliced pretzel bread with oil and toast until golden brown in the oven for 5-7 min.
- Combine tuna, soy sauce, sesame oil, ponzu , garlic, red onion, cilantro and sesame seeds in a non-reactive bowl, cover and set aside in refrigerator.
- Scoop out avocado flesh and mash until smooth.
- Add lime juice, tobiko, mayo , sriracha and pepper, combine well.
- Place avocado dynamite on pretzel bun chip.
- Top with tuna poke.
- Garnish with sesame seeds.
I recently was able to try some pretzel rolls from Labriola Baking Company – one of the largest producers of pretzel bread in the country. They were absolutely fabulous. We tried them in many different meals, and my husband has made me head out and buy more. They are that good! I can only recommend trying them out!