If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Soft Pretzel Brats
...in your mind.
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Soft Pretzel Brats
I'm not a fan of hard pretzels, but soft like these I adore. And btw, you could just shape them into pretzels with no brat if you wanted too...just sayin.
4 cups all purpose flour, plus more for sprinkling
12 fully cooked brats - any kind
10 cups water
2/3 cup baking soda
1 egg, beaten
Directions
Put yeast, brown sugar and warm water into the bowl of a mixer, stir to combine and let sit until foamy - about 5 minutes
Add the butter, 1 teaspoon of the salt, and flour about a cup at a time, and mix with a large spoon. When all the flour is in, use the paddle attachment to mix 3 minutes
Turn out onto a floured surface and knead until smooth and elastic and shape into a ball, then put back into the bowl, cover and put in a warm place until doubled in size, 45 min to an hour
Preheat oven to 450
Take out of the bowl, put onto a lightly floured surface, cut in half, then each have into 6 wedges - roll out each wedge into about an 18 inch rope
Wrap each rope around the brats, being sure to connect an end to the rope so it doesn't come off
Boil 10 cups water, add baking soda and when it comes back to a boil, carefully add 2 or 3 wrapped brats to the water for 30 seconds
Remove to a paper towel to absorb excess water, then put on a parchment lined baking sheet
Brush with the beaten egg, sprinkle with the kosher salt and bake 12-15 minutes or until golden brown
