Brian's Photo Blog — Article 485
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Pretzel Brats and Pretzel Sticks
Monday 2 November 2015   —   Category: Cooking & Food
After a few successful batches of pretzels — see my previous articles Making Pretzels At Home and A Double Batch of Homemade Pretzels — it was time to explore the further possibilities in Andrea Slonecker’s cookbook Pretzel Making at Home.

If you grew up in the United States, then it is pretty certain that you were occasionally served pigs in a blanket — either at home or, like me, at the school cafeteria. I would say that they are considered to be fairly low on the scale of culinary delights.

However, Andrea takes things to a new level by using pretzel dough instead of the usual pastry dough. And I took her Pretzeldogs recipe a step further by using Johnsonville bratwurst instead of lowly hotdogs.

Because I was making only three Pretzel Brats instead of the eight specified by the recipe, I used all the leftover dough to make a batch of ten Pretzel Sticks. Now, let’s take a step-by-step look at the process of making Pretzel Brats....
After taking a one-eighth portion of An­drea’s Traditional Soft Pretzel dough, I rolled it out into a twenty-​inch strand, per the recipe’s instructions.

Above the strand of dough is the John­son­ville bratwurst that is about to be wrapped. Below is a yardstick, which, in all my pretzel-making so far, has been an indispensible kitchen tool!
In this sequence of five photos, you can see the progress I made as I wrapped the strand of pretzel dough around the brat­wurst.

Although the recipe said to tuck the ends of the strand under the adjacent dough, I lazily ignored this instruction. Later in the process I was going to regret my disregard.
The pretzel-dough-wrapped bratwursts are now ready for proofing.

As I discovered the hard way during my previous pretzel-​making, a light dusting of flour works much better than parch­ment paper or wax paper to keep the uncooked dough from sticking to the surface it is rising on.
As you can see from the photo, after rising, the ends of the pretzel dough started to pull away from the bratwurst. I should have tucked in the ends like the recipe instructed!
After a short lye bath, I placed the Pret­zel Brats on a parchment-​paper-​lined bak­ing sheet. Next stop, the oven!
Less than ten minutes later the Pretzel Brats exit the oven a beautiful pretzely golden-​brown.
Accompanying the Pretzel Brat were side dishes of potato salad (with lots of vinegar) and German Sweet and Sour Red Cabbage (quite a bit of vinegar as well!).

The two homemade toppings were Ba­var­i­an biergarten obatzda (near left) and spicy whole-​grain pub mustard (far left).
With the leftover dough I rolled out 10 strands, each about seven to eight inches long and weighing about 50 grams be­fore baking.
These golden-brown Pretzel Sticks are a great snack, or a tasty accompaniment to a meal of German food. Grab some mus­tard or obatzda, an Oktoberfest beer and enjoy!
UPDATE: For another method of wrapping a bratwurst in pretzel dough, see my article, Brats In Blankets.
Brian's Photo Blog — Article 485
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Brian's Photo Blog — Article 485
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