BRAT AND SAUERKRAUT-FILLED PRETZELS
Enjoy these tasty pretzels made using Pillsbury™ pizza crust. These bread options are filled with bratwurst and sauerkraut.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- In small bowl, mix bratwurst and sauerkraut; set aside. Unroll dough onto lightly floured surface; roll into 14x12-inch rectangle. Using pizza cutter, cut dough lengthwise into 4 strips.
- Spoon about 1/4 cup of the bratwurst mixture onto long edge of each dough strip. Stretch dough over bratwurst filling; brush edges with water, and pinch to seal. Pick up ends of filled dough and stretch to make 24-inch rope.
- 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 up ends and fold over so they rest over bottom of U shape.
- In medium microwavable bowl, microwave 2 cups water uncovered on High about 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, 1 at a time, into water mixture. Immediately remove from water with large pancake turner; let stand about 5 minutes. In small bowl, beat egg and 1 tablespoon water with whisk; brush pretzels with egg mixture.
- Place pretzels on cookie sheet; sprinkle with caraway seed. Bake 11 to 15 minutes or until tops of pretzels are dark golden brown. Serve with mustard.
Nutrition Facts : Calories 400, Carbohydrate 49 g, Cholesterol 70 mg, Fiber 2 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Pretzel, Sodium 1940 mg, Sugar 7 g, TransFat 0 g
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Habagusenga Jean cloude
[email protected]These pretzels were amazing! The perfect combination of flavors and textures. I will definitely be making these again and again.
Taco Escandon
[email protected]These pretzels were a bit too greasy for my taste, but the flavor was good. I think I'll try baking them instead of frying them next time.
Abir Mia
[email protected]I'm not a fan of bratwurst, so I used Italian sausage instead. The pretzels still turned out great!
Tawhaki Falwasser
[email protected]These pretzels were delicious! The brat and sauerkraut filling was perfect, and the pretzels were soft and fluffy. I will definitely be making these again.
David Delgado
[email protected]These pretzels were a little dry, but the flavor was good. I think I'll try adding some butter or oil to the dough next time.
Loreen Dustyhorn
[email protected]I've made these pretzels several times now and they're always a hit. They're perfect for parties or just a quick snack.
tony g
[email protected]These pretzels were easy to make and they tasted amazing! The brat and sauerkraut filling was flavorful and the pretzels were soft and chewy. I highly recommend this recipe.
Sonny Williams
[email protected]I followed the recipe exactly and the pretzels turned out great! They were the perfect size and the filling was delicious. I will definitely be making these again.
Hamza Plays
[email protected]These pretzels were a little too salty for my taste, but overall they were still good. The brat and sauerkraut filling was tasty, and the pretzels were soft and fluffy.
shashaank srivastava
[email protected]I'm not a big fan of sauerkraut, but these pretzels were still delicious. The bratwurst and cheese were a great combination, and the pretzels were perfectly cooked.
Depip Baniya
[email protected]These pretzels were a hit at my Oktoberfest party! The brat and sauerkraut filling was flavorful and the pretzels were soft and chewy. I'll definitely be making these again.