I used the hot pretzel challah recipe to make this and it was enough for 15 bratwursts, but if you don't want to make them all with meat, you can make some pretzels or even a challah out of the extra dough. Fill the dough with the roasted brats and a little mustard. Leftovers can sit in the fridge for about a week and reheat well. Before serving, slice open the dog and fill with onions and more mustard if desired.
- Cook Time
- Prep Time
- 15 ServingsServings
- pretzel challah recipe
- 3 packages Grow and Behold Nitrate Free Bratwurst
- Gold's spicy brown mustard
- 1 egg
- coarse salt
Cider Braised Onions
- 1 tablespoon oil
- 1 large onion, sliced
- 1 bottle hard cider
- 1 teaspoon Worcestershire
- salt and pepper
Preheat oven to 425 degrees F.
Combine water and baking soda in a large stock pot. Bring to a boil.
Meanwhile, turn the dough out on to a slightly oiled surface. Press the dough into a 1 ½ inch thick circle. Cut into 15 even pieces.
Roll the dough into a thick rope, drizzle a thin layer of mustard on the brat. Then wrap the dough around the brat, making sure to seal the ends tightly. Continue until all brats are wrapped.
When the water is boiling, add a few pretzel brats into the water at a time. Boil each batch for thirty seconds and then remove with a large slotted spoon or folded spatula. Transfer to a parchment lined baking sheet.
Once all pretzel brats are boiled, brush with egg wash and then sprinkle with pretzel or coarse salt.
Bake pretzels for 15 minutes until deeply golden.
Heat a large pan over medium high heat. Add oil and onions.
Sauté the onions until soft and translucent.
Add sugar, Worcestershire, salt, pepper, and pour in your entire bottle of beer.
Cook over medium heat until the onions caramelize and most of the liquid has been absorbed.
Scoop onions into a bowl and cover with aluminum foil to keep warm.
Slice open the pretzel bun before serving and fill with onions and your favorite mustard.