Bratwurst Pretzel Rolls

How to Make Bratwurst Pretzel Rolls

1. 1

   Step 1: Make and proof the dough

   Whisk the warm water, yeast and sugar in a bowl; let sit 5 minutes until foamy. In a large bowl combine flour and salt, add the yeast mixture and softened butter, then knead 6–8 minutes (by stand mixer or by hand) until smooth and slightly tacky. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes.

   For this step

   • 1 cupWarm water (for dough)
   • 1 packet (2 1/4 tsp)Active dry yeast
   • 2 tbspGranulated sugar
   • 3 cupsAll-purpose flour
   • 1 tspFine salt
   • 2 tbspUnsalted butter (room temp, for dough and finishing)
   
2. 2

   Step 2: Par-cook the bratwurst

   While the dough rises, simmer the bratwurst in a pot of water or beer for 6–8 minutes until just cooked through, then optionally sear in a hot skillet 1–2 minutes per side for color. Remove and let cool slightly so they’re easy to handle when wrapping.

   For this step

   • 4 linksBratwurst links
   
3. 3

   Step 3: Shape rolls and prepare soda bath

   Punch the risen dough down, divide into 4 equal pieces and roll each into a log roughly the length of a brat. Wrap each brat with a dough log, sealing seams underneath. Bring a wide pot of water to a simmer and stir in the baking soda; working in batches, carefully dip each wrapped roll into the soda bath 15–30 seconds, then transfer to a parchment-lined baking sheet.

   For this step

   • 3 tbspBaking soda (for soda bath)
   
4. 4

   Step 4: Egg wash and salt

   Whisk the egg with a splash of water and brush each dipped roll evenly to promote deep browning. Sprinkle coarse pretzel or kosher salt over the tops to taste, then let the rolls rest for about 10–15 minutes while the oven preheats to 425°F (220°C).

   For this step

   • 1 largeLarge egg (for egg wash)
   • 1 tspCoarse pretzel or kosher salt (for sprinkling)
   
5. 5

   Step 5: Bake and finish

   Bake the rolls on the middle rack for 18–22 minutes until deep mahogany brown. Remove, brush with a little melted butter if desired, let cool 5 minutes, then serve warm with mustard, sauerkraut, or your favorite toppings.
   

1. Whisk the warm water, yeast and sugar in a bowl; let sit 5 minutes until foamy. In a large bowl combine flour and salt, add the yeast mixture and softened butter, then knead 6–8 minutes (by stand mixer or by hand) until smooth and slightly tacky. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes.
2. While the dough rises, simmer the bratwurst in a pot of water or beer for 6–8 minutes until just cooked through, then optionally sear in a hot skillet 1–2 minutes per side for color. Remove and let cool slightly so they’re easy to handle when wrapping.
3. Punch the risen dough down, divide into 4 equal pieces and roll each into a log roughly the length of a brat. Wrap each brat with a dough log, sealing seams underneath. Bring a wide pot of water to a simmer and stir in the baking soda; working in batches, carefully dip each wrapped roll into the soda bath 15–30 seconds, then transfer to a parchment-lined baking sheet.
4. Whisk the egg with a splash of water and brush each dipped roll evenly to promote deep browning. Sprinkle coarse pretzel or kosher salt over the tops to taste, then let the rolls rest for about 10–15 minutes while the oven preheats to 425°F (220°C).
5. Bake the rolls on the middle rack for 18–22 minutes until deep mahogany brown. Remove, brush with a little melted butter if desired, let cool 5 minutes, then serve warm with mustard, sauerkraut, or your favorite toppings.