These Reuben Pretzel Roll Sliders are a cozy twist on the classic baked slider, and the pretzel rolls make all the difference.
Where Hawaiian rolls are soft and sweet, pretzel rolls bring a sturdier bite with a salty, golden crust that holds up beautifully to warm fillings.
They never turn mushy, and they keep their shape even with melted Swiss, sauerkraut, and corned beef layered inside.
That extra structure makes them feel a little heartier and more satisfying, especially if you want a slider that you can pick up without it falling apart.
Each bite has that classic Reuben flavor, but the pretzel texture gives it a deeper, slightly salty edge that feels perfect for sharing. They look great on a serving board and always disappear quickly, whether you’re feeding family or hosting friends.
They’re simple to prepare, dependable, and comforting without a lot of work.
Let me walk you through it.
Why You’ll Love These Reuben Pretzel Roll Sliders
• Straightforward steps with reliable ingredients
• Cozy, melty Reuben flavor with very little prep
• Pretzel rolls stay sturdy and never go soggy
• Great for busy weeks or low-energy days
• Easy to reheat, freezer-friendly, and beginner-friendly
Ingredients For Reuben Pretzel Roll Sliders
14 to 15 ounces sauerkraut, well drained and squeezed dry
2 to 3 tablespoons Russian or Thousand Island dressing, plus more for dipping
A small pinch of caraway seeds, optional
12 small pretzel rolls or pretzel slider buns
6 to 8 slices Swiss cheese, enough for two layers
6 to 8 ounces thinly sliced corned beef
4 tablespoons unsalted butter, melted
1 teaspoon dried onion seasoning or onion flakes
1 teaspoon poppy seeds
A little chopped parsley for garnish, optional
How To Make These Reuben Pretzel Roll Sliders
- Warm your oven to 350°F and lightly grease a small baking dish. Start by preparing the sauerkraut. Press it firmly with a clean towel or paper towels until most of the liquid is removed. Transfer it to a bowl and stir in 2 to 3 tablespoons of Russian or Thousand Island dressing, plus a small pinch of caraway seeds if you enjoy that traditional Reuben flavor. The mixture should look lightly coated, not soggy.
- Slice each pretzel roll horizontally. Because pretzel rolls can be slightly firmer than regular slider buns, use a gentle sawing motion to keep them from tearing. Arrange all the bottom halves snugly in your baking dish. Lay half of the Swiss cheese slices across the rolls to form the base layer.
- Add the corned beef in an even layer. Spoon the sauerkraut mixture over the top and spread it gently so the filling reaches the edges. Lay the remaining Swiss cheese slices across the sauerkraut.
- Place the tops of the pretzel rolls back on. In a small microwave-safe bowl, melt the butter. Once melted, stir in the dried onion seasoning and poppy seeds. Pretzel rolls have a slightly denser crust, so brush the butter mixture generously over the tops. This helps the rolls stay soft and gives them a glossy finish.
- Cover the dish loosely with foil. Pretzel rolls can brown quickly, so the foil helps protect them while the filling warms through. Bake for 20 to 22 minutes, then uncover and bake for another 5 minutes until the cheese has melted fully and the tops look lightly toasted.
- Remove the sliders from the oven and let them rest for a couple of minutes before slicing. Add a sprinkle of fresh parsley if you like and serve warm with extra dressing on the side.
Tips, FAQs, Variations
Can I make these ahead?
Yes. Assemble them earlier in the day, cover tightly, and refrigerate. Bake just before serving.
Do they freeze well?
They freeze nicely after baking. Reheat in a covered dish so the pretzel tops don’t over-brown.
Other cheese options?
Provolone or a mild cheddar melt smoothly if you prefer a different flavor.
Can I use pastrami instead?
Absolutely. Pastrami brings a slightly smokier flavor that pairs well with the pretzel rolls.
How long do leftovers keep?
About 3 days in the fridge, stored in an airtight container.
These Reuben Pretzel Roll Sliders are warm, comforting, and simple to prepare on days when you need an easy dinner.
I hope they bring a little extra ease to your kitchen this week.
