Ingredients with Measurements:
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, melted
- 10 bratwurst sausages
- 2 cups shredded cheddar cheese
- 1/4 cup baking soda
- 1 egg yolk beaten with 1 tablespoon water
- Coarse salt
Special equipment needed:
- Stand mixer with dough hook attachment
- Large pot
- Slotted spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine warm water, sugar, and kosher salt. Sprinkle the yeast on top and let it sit for 5 minutes or until it becomes foamy.
2. Add flour and melted butter to the bowl and mix on low speed until the dough comes together. Increase the speed to medium and knead the dough for 5 minutes until it becomes smooth and elastic.
3. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.
4. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
5. In a large pot, bring 10 cups of water and baking soda to a boil.
6. Divide the dough into 10 equal pieces. Roll each piece into a long rope and flatten it with a rolling pin.
7. Place a bratwurst sausage in the center of each flattened dough and sprinkle shredded cheddar cheese on top.
8. Fold the dough over the sausage and pinch the edges to seal.
9. Carefully drop the pretzels into the boiling water and cook for 30 seconds. Use a slotted spoon to remove them from the water and place them on the prepared baking sheet.
10. Brush the pretzels with egg wash and sprinkle coarse salt on top.
11. Bake the pretzels for 12-15 minutes or until they are golden brown.
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 15 minutes
Temperature:
Preheat the oven to 450°F.
Serving size:
This recipe makes 10 bratwurst and cheese stuffed pretzels.
Nutritional information:
Calories: 560
Fat: 28g
Carbohydrates: 46g
Protein: 28g
Substitutions for ingredients:
- You can use any type of sausage instead of bratwurst.
- You can use any type of cheese instead of cheddar.
Variations:
- Add diced jalapeños to the cheese filling for a spicy kick.
- Use different types of sausages and cheeses for a variety of flavors.
Tips and tricks:
- Make sure the water is boiling before adding the pretzels to prevent them from sticking to the bottom of the pot.
- Use a sharp knife to make a few slits on top of the pretzels before baking to prevent them from bursting.
Storage instructions:
- Store the pretzels in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pretzels, preheat the oven to 350°F and bake them for 10-12 minutes or until heated through.
Presentation ideas:
- Serve the pretzels on a platter with a side of mustard for dipping.
Garnishes:
- Sprinkle chopped parsley on top of the pretzels for a pop of color.
Pairings:
- Serve the pretzels with a cold beer for the ultimate game day snack.
Suggested side dishes:
- Serve the pretzels with a side of sauerkraut or potato salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour a little at a time until it becomes smooth and elastic.
- If the pretzels burst while boiling, make sure to make a few slits on top before baking.
Food safety advice:
- Make sure to cook the pretzels to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Pretzels originated in Germany and were traditionally served as a Lenten food.
Flavor profiles:
- The bratwurst and cheese stuffed pretzels are savory and cheesy with a hint of saltiness from the coarse salt.
Serving suggestions:
- Serve the pretzels as a snack or appetizer at a party or game day gathering.
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Region: German