Beef in Weck Pretzel LogsI’ve previously mentioned that Buffalo restaurants almost always have stuffed banana peppers and chicken wings on the menu. It’s rare that you’d go to a restaurant in this city and not see one of these mainstay appetizers as a choice.  But, there’s another Buffalo staple that I have yet to talk about. It’s an entrée, not an appetizer, and it fits right into the hearty food category. It’s called beef on weck – a very popular sandwich option around these parts.

Basically, its juicy roast beef piled high (sometimes piled really, super high) onto a kimmelweck roll (which means it’s topped with tons of salt and caraway seeds) and plenty of au jus for dipping. Restaurants will usually serve the sandwich with a small side of horseradish, to give it a little kick, should the patron so desire.  But, otherwise, that’s it! It doesn’t require any fancy condiments or excessive amounts of cheese.  It’s all about well-prepared beef and the crusty, firm roll.

Beef in Weck Pretzel Bites Prep

I’ve been itching to make some pretzel logs for Super Snackin’ Sunday, and I wanted to find a way to take this snack to a new level. So, I made them Buffalo-beef-on-weck style!  Pretzel logs do a take a bit more work than most Super Snackin’ Sunday ideas I’ve brought to you, but the great news is that you can do almost all of the prep work the night before. Just refrigerate after you’ve finished all the rolling and shaping. Then, on game day, let the logs come to room temperature, boil and bake. It makes the whole process much easier!

Beef in Weck Pretzel BitesThese little pretzel logs are addicting, so plan on making a bunch for the game day crowd! A combination of spicy horseradish cheese, sharp cheddar cheese, and rare deli roast beef are stuffed into pretzel dough. Then, kosher salt and caraway seeds are sprinkled generously onto the top of each pretzel log.  The finished pretzel has a crispy exterior with a soft and fluffy interior. The savory beef and cheese filling with the salty topping make a perfect mini beef on weck sandwich. And it’s way less of a mess! You could be a traditionalist and serve with yellow mustard for dipping. Or, if you want to switch it up, simply melt some more of that horseradish cheese and serve along side! Then, snack away! These little bites of meat, cheese, and pretzel will be the perfect addition to your game day!

Beef in Weck Pretzel Logs with Cheese and Mustard

Beef in Weck Pretzel Logs

Serves 48
Prep time 2 hours
Cook time 25 minutes
Total time 2 hours, 25 minutes
Meal type Appetizer, Snack, Starter


  • 1 1/2 cup warm water
  • 2 tablespoons light brown sugar
  • 1 packet active dry yeast
  • 3oz unsalted butter
  • 2 teaspoons salt
  • 4 1/2 cups flour (plus more for dusting)
  • 1lb deli roast beef (cut into bite size pieces)
  • 8oz sharp cheddar cheese (sliced thin or shredded)
  • 1/4 cup horseradish cheese spread (plus more for dipping)
  • 2 tablespoons unsalted butter (melted)
  • kosher salt
  • caraway seeds


1. In the bowl of a stand mixer, add water, sugar, yeast, and butter. Let stand for 10 minutes, until yeast is bubbled/frothy.
2. Add salt and flour. Using dough hook, knead dough on medium speed until smooth. If dough is sticky, add more flour, 1 TBSP at a time, until a smooth, elastic dough ball forms, and it is easy to pick up.
3. Transfer dough ball to a bowl that has been lightly oiled and floured. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
4. Place dough onto floured work surface. Divide dough into 8 balls. Roll one ball into a long log, about 20 inches long. Cut dough log into about seven 2 - 3 inch pieces.
5. Roll out a dough piece flat and long. (Keep flouring work surface to ensure dough doesn't stick.) Spread thin layer of horseradish cheese in center of dough. Top with cheddar cheese and roast beef. Pull bottom of dough length up and over the roast beef and cheese. Continue rolling and tucking in the sides. Pinch well to seal the seams. Place onto a baking sheet lined with parchment paper. Repeat with all remaining dough lengths and dough balls.
6. Preheat oven to 450 degrees and bring a pot of water to a boil. Drop 4 - 5 rolled dough logs into the water. Let boil for about 30 seconds (until they float), then remove with a slotted spoon. Transfer back to the baking sheet lined with parchment paper. Repeat with all remaining dough logs.
7. Brush each log gently with butter, sprinkle generously with salt and caraway seeds. Place in oven and let bake for 20-25 minutes, until pretzels are golden brown. Serve with mustard or melted horseradish cheese on the side for dipping.

Oh, and just a quick note. Unless you wrap and seal these perfectly, some cheese will inevitably ooze out during baking. Don’t let that discourage you. Just simply cut or pull off the little cheese crusties before serving. Cheese crusties also taste pretty good dipped into melted horseradish cheese – just saying.


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2 Responses to Super Snackin’ Sunday: Beef in Weck Pretzel Logs

  1. I’m from Buffalo and boy do I miss the Beef on Weck! If I want the bread, I have to make it. People have no clue in California what kimmelwick rolls are and they are missing out!! Thank you for this post! I’m going to make these bad boys next Sunday!!

    • yay! I love meeting new people who live/d in the Buff! You’re right, we certainly take our kimmelweck rolls and chicken wings for granted around these parts. I hope you and the husband enjoy these! We’re happily munching away on them over here! Happy Holidays!

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