PRETZEL WRAPPED BRATS RECIPES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet or line with foil.
• Stir together water and baking soda in a large saucepan. Bring to a boil.
• Meanwhile, turn dough out onto a lightly floured surface. Roll into a 10x12-inch rectangle. Cut dough into twelve 1-inch strips. Wrap each strip tightly around a bratwurst in a spiral, pinching edges to seal and leaving about 1/2 inch of bratwurst peeking out of each end.
• Add 3 wrapped bratwurst at a time to the boiling water. Boil for about 30 seconds. Transfer bratwurst to the prepared baking sheet. Sprinkle with salt. Repeat with remaining wrapped bratwurst.
• Bake bratwursts until golden brown, about 12 minutes. Cut each bratwurst crosswise into thirds. Serve with mustard.

Steps:

• 1. Preheat oven to 425 F.2. Combine water and baking soda in a large stock pot. Bring to a boil.3. Meanwhile, turn the dough out on to a slightly oiled surface. Press the dough into a 1 ½ inch thick circle. Cut into 15 even pieces.4. Roll the dough into a thick rope, drizzle a thin layer of mustard on the brat.  Then wrap the dough around the brat, making sure to seal the ends tightly. Continue until all brats are wrapped.5. When the water is boiling, add a few pretzel brats into the water at a time. Boil each batch for thirty seconds and then remove with a large slotted spoon or folded spatula. Transfer to a parchment lined baking sheet.6. Once all pretzel brats are boiled, brush with egg wash and then sprinkle with pretzel or coarse salt. Bake pretzels for 15 minutes until deeply golden. Beer-Braised Onions 1. Heat a large pan over medium high heat. Add oil and onions. Sauté the onions until soft and translucent.2. Add sugar, Worcestershire, salt, pepper, and pour in your entire bottle of beer.3. Cook over medium heat until the onions caramelize and most of the liquid has been absorbed.4. Scoop onions into a bowl and cover with aluminum foil to keep warm. Slice open the pretzel bun before serving and fill with onions and your favorite mustard. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.