Pretzel Wrapped Brats are bratwurst or sausage wrapped in a fabulous pretzel dough, boiled and then baked. Takes a bit of time to let the dough rise, but so worth it. A grown up version of pigs-in-a-blanket.
OMG pretzel wrapped brats may be the best thing I’ve made all summer. Soft pretzel dough surrounding fresh bratwurst from a local butcher. As if bratwurst is not great all by itself, I boiled them in a beer and onion broth and then grilled them before wrapping them in the most amazing pretzel dough. I have to give a disclaimer, this recipe does take some time, but let me tell you they were phenomenal. If you’re feeling reminiscent of childhood pigs-in-a-blanket, think of this as the gourmet version.
You don’t have to use bratwurst, Italian or smoked sausage would also be great. I think we liked the pretzel bread even more than the sausage because when I suggested that there was a lot of bread and we could have used less dough per sausage, I was met with resistance. But really, the dough is enough for eight and the second time I made these I made made it into eight and it was perfect. I have a feeling I will be making them again for Taylor when she comes home at the end of the summer, if not sooner.
The only drawback to these is the time involved when making any yeast dough. If making these for guests do everything up to boiling them and put the wrapped sausages in the refrigerator. This will stop the dough from continuing to rise. Then your friends can help, boiling dough is fun and a good way to get everyone involved. Don’t forget to add the salt to the top of the pretzel dough while they are still damp, it stays on better that way.
Watch them carefully in the oven, you don’t want to get them too brown, but they need to cook long enough for the dough to cook all the way through. Since the sausage is already cooked before they go in the oven, you don’t have to worry about whether your sausage is done or not. If they’re getting too brown, you can cover them with aluminum foil. These are great served with a side of spicy mustard.
Adapted from Sweet and Vicious
- ½ cup plus 2 tablespoons warm water
- ½ cup warm milk
- 3 tablespoons butter melted
- 2 ½ teaspoons yeast
- 3 tablespoons dark brown sugar
- 1 teaspoon salt
- 3 cups bread flour
- vegetable oil
- ½ cup baking soda
- 6-8 bratwurst
- 12 ounces beer
- ¼ cup butter
- 1 onion sliced
- 1 teaspoon pepper
- Pretzel bread dough
- ½ cup baking soda
- Microwave the milk and water for about 30 seconds until warm but not hot and add to the bowl of an electric mixer fitted with a dough hook. Add melted butter, yeast and brown sugar. Mix until combined and let stand for 10 minutes until it becomes foamy. Add salt.
- On low speed, add 2 cups of the flour and mix for 1 minute. Add more flour as needed until the dough is no longer sticky. Transfer to an oil rubbed bowl and cover with plastic wrap. Let rise for 30 minutes.
- Return dough to mixing bowl and knead on medium-low speed for 10 minutes until dough is shiny and elastic. Return to oiled bowl, cover with plastic and let rise in a warm place for 1 hour or until doubled.
- Bring 4 cups of water to a simmer in a large pot. Add bratwurst, beer, butter, onion and pepper. Cover and cook for 25 minutes. Drain the bratwurst. Cook bratwurst over direct heat on grill, turning for 2-3 minutes until browned. Let cool.
- Divide dough into 8 pieces and roll each into a 12 inch rope.
- Preheat oven to 400º. Line a baking sheet with parchment paper and set aside.
- Bring 4 quarts of water to a boil and slowly add baking soda.
- Using a slotted spoon slowly lower the pretzel brat into the boiling water and boil for 30 seconds turning after 15 seconds so that the entire piece is covered in water. Remove with slotted spoon and place on a cooling rack.
- Sprinkle with salt and bake until they are a dark golden brown about 20 minutes.