THE RECIPE JOURNAL · Appetizer
Bratwurst Bites in Pretzel Dough
These flavorful little snacks combine juicy bratwurst wrapped in soft, chewy pretzel dough for the perfect bite-sized treat. They’re easy to make and great for sharing at parties or enjoying as a fun appetizer.
FROM THE KITCHEN • Bratwurst Bites in Pretzel Dough
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 450°F (230°C). Lightly grease a baking sheet or cover it with foil to make cleanup easier. In a large pot, mix the water and baking soda, then bring it to a boil.
02
Step 2
While that’s heating up, roll out your dough on a floured surface into a rectangle about 10 by 12 inches. Cut the dough into twelve 1-inch strips. Wrap each strip snugly around a bratwurst, spiraling it and pinching the edges to seal, leaving about half an inch of sausage visible at each end.
03
Step 3
Carefully drop three of the wrapped bratwursts into the boiling water at a time and let them cook for about 30 seconds. Remove them with a slotted spoon and place them on your prepared baking sheet. Sprinkle each with a little salt. Repeat this with the rest of the bratwurst.
04
Step 4
Pop the baking sheet in the oven and bake until the dough turns golden brown, which should take around 12 minutes. Let them cool slightly before slicing each bratwurst into thirds. Serve with your favorite mustard and enjoy!
Why you’ll love it
These little snacks combine the savory flavor of sausage with the soft, salty crunch of pretzel dough. They are perfect for parties or a fun family dinner. Plus, they are easy to hold and share, making them a crowd-pleaser.
How to serve
Serve warm with a variety of dipping sauces like mustard, cheese sauce, or spicy ketchup. They pair well with a cold beer or a fresh salad to balance the richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the dough crispy instead of using a microwave, which can make it soggy.
