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Brat and Sauerkraut-Filled Pretzels
Brat and Sauerkraut-Filled Pretzels
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Prep Time:
30 minutes
Total Time:
45 minutes
Savory bratwurst and sauerkraut-filled pretzels made with Pillsbury™ pizza crust for a delicious twist on a classic snack.
Ingredients:
  • 2 cooked bratwurst (from 14-oz package), finely chopped
  • 1/2 cup sauerkraut, squeezed dry, chopped
  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 1/4 cup baking soda
  • 1 tablespoon water
  • 1/2 teaspoon caraway seed
  • Mustard, as desired
Instructions:
  • Preheat oven to 400°F and cover a large cookie sheet with parchment paper.
  • Combine bratwurst and sauerkraut in a small bowl; set aside. Roll out dough on lightly floured surface into a 14x12-inch rectangle. Cut dough lengthwise into 4 strips using a pizza cutter.
  • Place a generous 1/4 cup of the bratwurst mixture along the long edge of each dough strip. Carefully fold the dough over the filling, brush the edges with water, then press to seal. Gently lift the ends of the filled dough and stretch it to create a 24-inch rope.
  • Shape each rope into a U shape, twist the ends twice, press down at the dough overlap to form an "X", then fold the ends over to rest at the bottom of the U shape.
  • Microwave 2 cups of water in a medium microwavable bowl, uncovered, on High for about 2 minutes until hot. Stir in baking soda until dissolved. Dip each pretzel into the water mixture one at a time, then remove with a large pancake turner. Allow them to stand for about 5 minutes. In a small bowl, whisk together an egg and 1 tablespoon of water, and brush the pretzels with this mixture.
  • Lay pretzels on a baking sheet and generously sprinkle with caraway seeds. Bake in the oven for 11 to 15 minutes until the tops of the pretzels turn a rich golden brown. Enjoy with mustard on the side.

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