Soft Pretzel Brat Dogs

• Meat

  • 5 Bratwursts such as johnsonville, high quality

• Produce

  • 2 tsp Garlic powder
  • 1 tsp Onion, dried
  • 1 1/8 tsp Onion powder

• Refrigerated

  • 2 Egg whites beaten with

• Condiments

  • 1 tsp Dill pickle relish, sweet
  • 2 tbsp Mustard, spicy brown

• Baking & Spices

  • 5 thawed cut into pieces 1 (1 lb. loaf frozen bread dough such as rhodes, frozen
  • 1 Poppy seeds
  • 1 Salt, Coarse

Found on wildflourskitchen.com

Ingredients

• 5 high quality bratwursts such as Johnsonville, cook until done, let rest
• 1 (1 lb.) loaf frozen bread dough such as Rhodes, thawed, cut into 5 pieces
• (5 cups water + ¼ cup baking soda)
• 2 egg whites beaten with 1 Tbl. cold water
• 2 tsp. garlic powder
• 1 tsp. onion powder
• poppy seeds, optional
• coarse salt
• Mustard Onion Relish Dipping Sauce:
• 2 Tbl. spicy brown mustard
• 1 tsp. dried minced onion, (could also use very finely chopped fresh onion)
• ⅛ tsp. onion powder
• 1 - 2 tsp. sweet dill pickle relish, optional

Directions

• Thaw dough overnight wrapped in plastic wrap.
• Cut thawed dough into 5 pieces, stretch into skinny, long ropes about 3xs the size of the brat. Wrap tightly around each fully-cooked brat, tucking each end ender dough so it wont unravel.
• While youre working on wrapping the brats with dough, bring a saucepan with 5 cups of water to a boil. Add ¼ cup baking soda, stir, and lower heat to just a simmer. (Medium to medium-low heat).
• Add brats, one at a time, to the saucepan of simmering water and gently turn for 30 seconds. Remove with a fish turner or slotted spoon to a nicely sprayed baking sheet.
• Continue with rest while oven is preheating to 375º F.
• When all brat dogs have had a hot bath, in small bowl, whisk egg whites with cold water. Add garlic and onion powder, whisk well to mix. Brush dough well on the top and sides with egg white mixture. Sprinkle tops of each with poppy seeds if you like.
• Sprinkle each brat with coarse salt. As much or little as you like.
• When oven is fully preheated, bake for about 18 - 20 minutes until deep brown on top. *Watch towards end, as they brown quickly during the last few minutes.
• Remove with spatula to plates or serving platter.
• Serve hot with mustard-onion relish sauce for dipping if desired.
• For Dipping Sauce: Mix ingredients in small bowl well. Cover and chill for at least 20 minutes or until dried onions have softened, and flavors have had a chance to meld. Pickle relish is just an optional ingredient for those who enjoy it. Add whatever you enjoy!