Pretzilla Soft Pretzel Burger Buns Non-GMO, 4 pack, 12.8 oz

I grew up in Germany, the daughter of a Baker and Pastry Chef and used to bake my own "Laugenbroetchen" (the German name for Pretzel Buns) here in the US. The "Pretzilla Soft Pretzel Burger Buns" are the most similar buns available here in the states ( and so much less work and time!)

I don't remember what restaurant it was that used to serve hamburgers on pretzel rolls, but I remember liking them. These aren't quite the same, but I still prefer them to regular hamburger buns. They've got a better flavor and it seems a little less mundane than just a bun. I warm them for just a few seconds (just enough to feel the warmth and make them a little software) before serving. It's definitely elevated my cheeseburger game. They're also excellent for hot sandwiches. Turkey, bacon and baby Swiss. Warmed up. Seaweed chips and spinach leaves. Brown mustard - any deli sandwich combination that is often served hot. I say, "deli sandwich combination" because I'm not sure these would be good for tuna melts or grilled cheese, even though those are sandwiches served warm or hot. Two things to be aware of - they seem to get moldy more quickly than bread when it's hot outside (I store mine in the fridge after opening) and when they get stale, the thicker nature of the bread makes them hard to eat. When normal bread goes stales, you can toast it as long as it's not too far gone. I'm not sure that would work these. Maybe cutting them in half (like you would to make them into a hamburger bun) and skillet-toasting them lightly. I'll have to try it. If you're going the turkey club route, I recommend this slices/shaved. Bunches up, not laid flat. Alternate: turkey, Swiss, turkey, bacon, turkey. it helps prevent the turkey from seem like a slab. But really, cheeseburgers on these pretzel buns are what got me hooked.