Pretzel Brat Buns for #BrunchWeek

Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor's Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!

If you like to have a basket of fresh bread out on the table - to serve with jams, jellies, sandwich fixings, etc. I think these would make a really wonderful addition to any brunch spread!

These were a little bit intimidating for me - but I was excited to try them out! I'd been thinking about homemade pretzel buns with brats to go with this delicious Bavarian mustard we'd picked up at a local German Restaurant (The Village Corner German Bakery and Restaurant). We had lunch there a few months ago, and the pretzels and their mustard were completely memorable!

My sister and I taste tested one of these rolls dipped in some of that mustard and they definitely get a big thumbs up. The crust beautifully salted and chewy, and the entire roll is just so soft and delicious. I cannot wait to stuff these full of some perfectly cooked brats and German style red cabbage later!

Come see all of our Wednesday #BrunchWeek Recipe ideas!

Beverages Recipes

• Michelada by Family Around the Table
• Minty Watermelon Cucumber Agua Fresca by Sweet Beginnings

Appetizer and Salad Recipes

• Peach, Prosciutto and Mozzarella Skewers by Love & Confections

Bread, Grains, and Cereal Recipes

• Cheese Danish by The Redhead Baker
• Matcha Souffle Pancakes by Tara's Multicultural Table
• Pretzel Brat Buns by Making Miracles
• Sausage and Gravy Biscuit Cups by Big Bears Wife
• Sourdough Pancakes with Hibiscus Syrup by Karen's Kitchen Stories

Egg Recipes

• Bacon, Egg and Roasted Asparagus Salad by Cheese Curd In Paradise
• Breakfast Grilled Cheese by A Kitchen Hoor's Adventures
• Ham & Cheese Breakfast Enchiladas by Kate's Recipe Box
• Vegan Omelette by Happily Curated Chaos

Fruit and Veggie Recipes

• Caramelized Cinnamon Bananas over Yogurt by Hezzi-D's Books and Cooks
• Tropical Fruit Salad by Caroline's Cooking

Meat, Poultry, and Fish Recipes

• Bacon And Eggs Benedict Brunch Burger by Nik Snacks
• Corned Beef & Potato Hash by Amy's Cooking Adventures

Dessert Recipes

• Keto Chocolate Mousse Recipe by Keto Basic AF
• Salted Caramel Macarons Recipe by April Golightly

Pretzel Brat Buns from Food Network

Ingredients
1 cup milk
1/4 cup light brown sugar
2 tablespoons honey
1 packet active dry yeast
2 tablespoons unsalted butter
2 small cloves garlic, grated
3 cups all-purpose flour, plus more for dusting
1 cup bread flour
1/2 cup baking soda
Pretzel salt or coarse ground sea salt, for sprinkling

Directions

1. Heat the milk, brown sugar, and honey in a small saucepan to 105-110 degrees, stirring to blend in the sugars. Pour the warmed mixture into the bowl of a stand mixer and sprinkle the yeast over the top. Set aside for about 10-15 minutes, until yeast is frothy and activated.
2. In a small saucepan, add the 2 TBS of butter and 2 teaspoons of minced garlic, heat over low heat until butter is melted, and mixture warmed and well combined, and set aside to cool.
3. Add the all-purpose and bread flour to the yeast mixture, along with the garlic butter mixture. Place a dough hook on your stand mixer and set to medium-high speed until a dough ball forms (I had to turn the speed up a little to get the ball to form, then turned the speed back down a little). Allow to knead for about 3-5 minutes, until you have a smooth elastic ball of dough.
4. Meanwhile, line 2 baking sheets with parchment paper or silicone mats.
5. Scrape dough out onto a lightly floured surface, divide into 8 equal pieces. Form each piece into a small ball. Place all 8 dough balls on one of the prepared baking sheets, and cover with a tea towel. Allow to rest for about 15-20 minutes.
6. Roll out each ball into a 7" log and divide the logs between the 2 prepared sheets. Cover with tea towels and allow to rest again for about 30-40 minutes.
7. Preheat the oven to 425 degrees. Arrange 2 oven racks, one in the middle and one high in the oven.
8. Bring 8 cups of water to a boil in a large pot. Carefully and slowly, blend in the half cup of baking soda (it will bubble up as you add it in).
9. Using a slotted spatula (or combination of 2 spatulas), place one pretzel log at a time in the boiling water, 30 seconds per side. Then carefully remove the roll and place back onto the baking tray, sprinkling immediately with coarse sea salt or pretzel salt and adding 3 slashes across the top (do not slash very deep).
10. When all pretzel logs are prepared, place trays in the oven (one on each rack). Swap them about half way through baking (I swapped at 6 minutes, and baked another 6 minutes). Bake for a total of 10-13 minutes.
11. Buns are done when they are deep brown (if they look too light in color, leave them in for another couple minutes).