Preheat oven to 400 degrees. Line a 15x10-inch rimmed baking pan with parchment paper. Spray with nonstick spray.
Calling all brat and pretzel lovers — these Pretzel Bratwurst Pull-Aparts are for you! Get your brat and pretzel fix all in one irresistibly-delicious appetizer.
Servings and Ingredients
|5 tsp. instant quick-rise yeast|
|1 tbsp. Hy-Vee granulated sugar|
|1 ½ c. plus 1/2 c. warm water, divided (110 to 115 degrees)|
|1 tsp. Hy-Vee baking soda|
|4 c. Hy-Vee all-purpose flour|
|¼ c. Hy-Vee salted butter|
|2 tsp. kosher salt|
|6 Hy-Vee apple & brown sugar maple bratwursts|
|1 Hy-Vee large egg yolk, beaten|
|Hy-Vee honey mustard, for serving|
Things To Grab
- 15x10-inch rimmed baking pan
- Parchment paper
- Small saucepan
- Large bowl
- Wooden spoon
- Silicone pastry brush
- Meat thermometer
Dissolve yeast and sugar in 1-1/2 cups warm water in a small bowl; set aside. Bring remaining 1/2 cup water to a boil in a small saucepan. Stir in baking soda until dissolved; cool.
Stir together flour, melted butter, and 1 teaspoon salt in a large bowl until combined. Add yeast mixture; stir with a wooden spoon until dough begins to form a ball. Turn dough out onto a lightly floured surface. Knewad 4 to 5 minutes or until smooth and elastic.
Divide dough into 24 equal pieces. Roll each into a ball and then press out into a 2-to-3-inch circle. Cut each bratwurst into 4 equal pieces. Wrap each with a piece of the dough; pinch edges together to enclose. Place in prepared baking pan, seam sides down with edges touching.
Brush tops of dough bundles with cooled baking soda mixture; brush with beaten egg yolk and sprinkle with remaining 1 teaspoon salt.
Bake 22 to 25 minutes or until golden brown and internal temperature reaches 165 degrees. Cool 5 minutes before serving. Serve with honey mustard, if desired.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 60mg
- Sodium: 830mg
- Total Carbohydrates: 42g
- Protein: 14g