Bratwurst Sausage Wrapped in a Pretzel Bun
Bratwurst sausages are first grilled and then wrapped in a homemade pretzel dough. Boiled and then baked to get that perfect pretzel texture. It takes a couple of steps but it's so worth it when you bite into a juicy bratwurst and get the best pretzel dough in each bite. It's a grown up version of pigs-in-a-blanket.
Ingredients
DOUGH
- ½ cup plus 2 tablespoons warm water
- ½ cup warm milk
- 3 tablespoons butter (melted)
- 2 ½ teaspoons yeast (1 packet)
- 3 tablespoons dark brown sugar
- 1 teaspoon salt
- 3 cups bread flour
- vegetable oil
- 6-8 bratwurst
- ½ cup baking soda
- salt
Instructions
- 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. 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 pulls away from the bowl. Return to the oiled bowl, cover with plastic and let rise in a warm place for 1 hour or until doubled.
- Cook sausages on a grill over medium heat, 400º until internal temperature is 160º. Remove to a plate and let cool.
- Divide dough into 8 pieces and roll each into a 12 inch rope. Wrap around the brats, tucking the tails into the wrapped dough.
- 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 wrapped brat into the boiling water and boil for 30 seconds. Remove with a slotted spoon and place on a cooling rack.
- Sprinkle with salt and bake until they are a dark golden brown about 10 minutes.
Barbara's Notes + Tips
- Let the brats cool slightly before trying to wrap with the dough.
- To keep the dough in place, tuck the ends into the wrapped portion. If it comes loose while boiling, just remove and re-wrap.
- Sprinkle the flaky salt on the dough as soon as it has been removed from the boiling water so that it will stay in place.
- You do not have to grill the sausages, you can microwave or boil them.
- If using hot dogs, you will have enough dough to wrap 10-12 hot dogs.
Nutrition
Calories: 486kcal | Carbohydrates: 45g | Protein: 15g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 4915mg | Potassium: 313mg | Fiber: 2g | Sugar: 6g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
