In honor of Octoberfest, we decided to develop a recipe for stuffed pretzels. And because it is a German celebration, I used bratwurst and sauerkraut to make the filling for these wonderfully chewy, hand-held mini meals. They are delicious as a game-day snack with a cold beer or for a weekend lunch, served with your favorite mustard as dipping sauce.
They aren't difficult to make but shaping them can be a little tricky, the first time you make them. Here are lots of step-by-step photos to help get you started.
Roll out a can of PIllsbury® refrigrated pizza crust on floured surface to form a 14x12-inch rectangle. Using a pizza wheel, cut dough into 4 long strips.
Spoon filling along one edge of each dough strip.
Roll dough over filling, forming a long rope.
Pinch dough to seal edge.
Form each rope into a U shape; cross ends (see below).
Cross ends a second time.
Press down dough where it overlaps to hold ends together.
Pick up ends and fold over so they rest over bottom of U shape.
Tuck one end under.
Heat 2 cups water; add baking soda.
Dip pretzels, one at a time, into water.
Remove to cooling rack; let stand 5 minutes.
Brush with egg-water mixture.
Sprinkle caraway seed over top.
Transfer to a parchment paper-lined cookied sheet. Bake at 400°F for 11 t o15 minutes or until dark golden brown.
Bratwurst and Sauerkraut-Stuffed Pretzels
Prep Time: 30 minutes
Start to Finish: 45 minutes
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2 precooked bratwursts (from 14 -oz package), finely chopped
1/2 cup sauerkraut (from 14-oz can), squeezed dry, chopped
2 cups water
1/4 cup baking soda
1 egg
1 tablespoon water
1/2 teaspoon caraway seed
Heat oven to 400°F. Line large cookie sheet with parchment paper.
Unroll dough onto lightly floured surface. Roll dough into 12x14-inch rectangle. Trim and patch dough, if necessary. Using a pizza wheel, cut dough, lengthwise, into 4 strips.
In small bowl, mix bratwurst and sauerkraut. Along long edge of each dough strip, spoon 1/4 cup filling. Stretch dough over filling, press to seal. Roll up each strip forming long ropes; pinch edges to seal. (It may be necessary to brush a little water along edge of dough to make sealing easier.) Pick up ends and gently stretch each dough rope to 24 inches long.
To make pretzel shape, form each rope into U shape. Twist ends twice. Press down where dough overlaps in an “X” to hold shape. Pick ends up and fold over so they rest over bottom of U shape. Tuck one end under dough at bottom of U shape; other end lies over dough at bottom of U shape.
In medium microwavable bowl, microwave 2 cups water on High 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, one at a time, into water mixture. Immediately remove from water with large pancake turner; place on cooling rack. Let stand, at room temperature, about 5 minutes.
Meanwhile, in small bowl, stir egg and 1 tablespoon water with whisk.
Brush pretzels with egg mixture; sprinkle with caraway seed. Carefully transfer to cookie sheet. Bake 11 to 15 minutes or until tops of pretzels are dark golden brown.
4 pretzels
Tips:
For a milder filling, use sweet Bavarian sauerkraut and turkey sausage with apple.
Serve with your favorite mustard for dipping.
