Best Pretzel Bratwurst Bites Recipes

PRETZEL BRATWURST BITES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet or line with foil.
• Stir together water and baking soda in a large saucepan. Bring to a boil.
• Meanwhile, turn dough out onto a lightly floured surface. Roll into a 10x12-inch rectangle. Cut dough into twelve 1-inch strips. Wrap each strip tightly around a bratwurst in a spiral, pinching edges to seal and leaving about 1/2 inch of bratwurst peeking out of each end.
• Add 3 wrapped bratwurst at a time to the boiling water. Boil for about 30 seconds. Transfer bratwurst to the prepared baking sheet. Sprinkle with salt. Repeat with remaining wrapped bratwurst.
• Bake bratwursts until golden brown, about 12 minutes. Cut each bratwurst crosswise into thirds. Serve with mustard.

BRATWURST AND SAUERKRAUT PRETZEL BITES

Steps:

• In a large skillet, heat 1 tablespoon of cooking oil over medium-high heat and sauté the bratwurst until browned and cooked through. Place in a large bowl and add sauerkraut, toss to combine. Refrigerate until needed.
• In a stand mixer with a dough hook, combine warm water and sugar together and stir to dissolve the sugar. Sprinkle the yeast in and let sit for 10 minutes. The yeast should be slightly foamy.
• Add 1 cup of flour to the yeast mixture and mix on low to combine. Once combined, add 4 cups of flour and salt. Mix on medium-low until the dough begins to pull away from the sides of the bowl. Add 1/2 cup of flour, and knead on low for a minute more. Add 1/2 cup more flour only if the dough still fills wet and sticky and knead until combined. Transfer the dough to a floured work surface and knead for 10 minutes or until the dough is smooth and elastic.
• Pour oil into a large bowl and coat the sides. Place the dough into the bowl, turning it over a few times to coat the dough with oil. Cover with a kitchen towel and place in a warm spot for 1 hour or until the dough has doubled in size - or let rise in the refrigerator covered with a towel for 12 hours or overnight.
• Punch down the dough to remove bubbles and transfer the dough to a lightly floured surface. Divide into quarters and shape into disks. Then divide each disk into 8 sections and roll into balls. You will have 32 dough balls. Transfer to wax paper-lined baking sheets, plates, or counter top and cover with a towel. Working with one dough ball at a time, place a ball into the palm of your hand and press into it with your thumb. Fill that pocket with a spoonful of sausage mixture. Using your fingers, gather the dough around stuffing and press firmly to seal.
• Heat oven to 450°F with racks in upper and lower third. Prep two baking sheets with cooking oil spray. Fill a 4- to 5-quart pot halfway with water. Bring water and baking soda to a boil.
• Add 12 pretzel bites and cook for 1 minute, then transfer with a slotted spoon to baking sheets. Repeat with the remaining dough.
• In a small bowl, combine egg and water and beat to combine. Once all pieces of dough are stuffed, lightly brush the dough pieces with egg wash. Sprinkle each dough ball with a pinch salt.
• Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep brown, about 15 - 20 minutes. Once finished, transfer pretzel bites to wire racks to cool.