Pretzel Rolls

One of our favorite restaurants around the Buffalo area is Black and Blue Steak & Crab.  It's a bit on the pricy side for tight budgeted college students, but special occasions and local restaurant week always bring us back there.  Their steak is seasoned to perfection and cooked just the way I like it.  They have roasted chickpeas in their chopped salad, which I need to remember that I'd like to try to recreate.. but their fresh baked pretzel rolls, I always look forward to the most.  I always make sure to be especially hungry just so I can have a few extra rolls.  After making mini pretzel paninis this summer, it hit me just how easy these would be to recreate; I finally got to it this weekend.  And oh goodness, are they heavenly.

These pretzel rolls are perfect slathered with butter, dipped in mustard, made into a ham&cheese sandwich, sprinkled with cheddar, on their own...and apparently they're good as a green bean casserole sandwich (Alex is weird..)?  Because I waited till the next day to take photos, and I kept them in a ziploc bag overnight, they condensed a bit, as pretzels usually do, so they look a little bit wrinkly.  The taste was just the same, though, so I'm not too bothered.  I froze half of them so we wouldn't be obligated to eat them all at once.

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