Today we had a special guest so we made something with meat & used Oktoberfest favorites:
*(though no German films were viewed)
Dinner: Brätwurst gewickelt in eine Brezel und Bretzeln mit Zimt
(Bratwurst wrapped in a pretzel and cinnamon pretzels)
Plus this recipe inspired two other posts: Variations of Bratwurst and The Long & Interesting Life of the Pretzel! They would’ve been in this post, but this post would have been super long.
You should definitely check out the history of the pretzel I went a little overboard, but the folklore, festivals, and other traditions are very cool!
* *This recipe also works well with knockwurst (or knackwurst). I made the mistake of not remembering at the store if knockwurst was a variation of bratwurst or was its own type of German sausage. So what’s the difference between knockwurst and bratwurst? Apparently its a big difference. Knockwurst is a very plump and stubby, garlicky German sausage made of pork and veal. It first originated in the Holstein region in Germany. It is also reported to be much healthier than bratwurst due to the higher grade of meat used. The sausage is stuffed into natural hog casings, aged for a few days, and smoked over oak wood. When cooked correctly its casing will make a crisp snap (knock) sound in which it is named after. Typically it is served with sauerkraut , potato salad, or on a Brötchen (white bread roll). This sausage is also closely associated with Oktoberfest since it was served as a dish at the first Oktoberfest in 1810 to celebrate the marriage of Prince Ludwig of Bavaria and Princess Therese.
Yields: 8 servings (we will only make 4/5 brats and 3/4 cinnamon pretzels)
Prep Time: 20 minutes
Rise Time: 25 minutes
Bake Time: 15 to 20 minutes
- 1 package Simply Homemade® Pretzel Creations™
- 3/4 cup very warm water (120º to 130ºF)
- 1 tablespoon Oil
- 1 package of Bratwurst (regular or bun size) or Knockwurst
- Egg Wash: 1 egg, beaten with 1 tablespoon water
For added taste: (optional) (We are not doing this)
- 1 teaspoon Spice Islands® Ground Mustard
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked and crumbled bacon
For making pretzel twists with extra dough:
- 2 tablespoons butter OR margarine, melted
- Cinnamon sugar: combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon
- In a mixing bowl combine the pretzel mix and the yeast. Stir in the warm water, oil, and any other optional ingredients until thoroughly combined. Do not add optional ingredients if you are using the extra dough for cinnamon pretzel twists
- Cover dough and let rise 25 minutes in a warm, draft-free place. (The dough will not double in size.)
- Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
- Place the dough on a clean, dry surface and divide into 8-9 equal pieces (this depends on how many dessert pretzel twists you want). Next, cover the dough with a towel to prevent from drying. Roll each of the pieces into an 18 to 24-inch rope. Place the end of rope on one side of the bratwurst. Twist the bratwurst, rolling the dough around the surface. Place each wrapped bratwurst on the prepared baking sheet. Note: this recipe doesn’t need the baking soda. Also you should have 3-4 dough pieces left. This extra dough will be for the cinnamon pretzel twists!
- Generously brush each pretzel brat with the egg wash.
- The brat or knockwurst is already very salty, so no salt is needed
- Bake for 15 to 20 minutes or until golden brown. We are having them with spicy mustard!
Cinnamon Pretzel Twists
Yield: 9 twists (or 3 to 4 if you make brats)
Boil Time: 5 minutes
Bake Time: 12 to 15 minutes
- Since we are using the extra dough from above we can skip through the directions to the twisting part
- Cover dough and let rise 25 minutes in a warm, draft-free place. (Dough will not double in size.)
- Take the 3-4 extra ropes and fold them in half. With an end in each hand, cross the ropes over each other a few times to form a twist. Pinch the end together to prevent unraveling.
- Cover formed twists with a towel.
- Keep the oven preheated to 400°F. Spray another large baking sheet with cooking spray.
- Combine 6 cups water with baking soda in a large deep saucepan until water boils (mixture will be foamy). Using a slotted spoon or spatula, dip one twist at a time into the boiling water allowing twist to slide off spoon into the water. Boil for 10 to 15 seconds, then remove the twist and place on the prepared baking sheet. Continue with remaining twists.
- Brush tops of each twist with melted butter. Sprinkle generously with cinnamon sugar.
- Bake for 12 to 15 minutes or until golden brown. Let cool on wire rack. Sprinkle with more cinnamon sugar if desired.
**Again: the pretzel salt is not needed for this recipe. Serve with a cold glass of milk or hot mug of coffee.
We paired our knockwurst pretzel with spicy mustard for dipping and Angry Orchard’s hard apple cider. And then had the cinnamon pretzel for dessert. We tried to find spicy mustard imported from Germany, but failed to locate it. Our local grocery store switched up the location of the international section, which has thrown us off. And hard cider just seemed very Oktoberfest-ish. Next time we will have to try it with bratwurst although the knockwurst was very very good. Overall this meal compliments itself very well and is easy to make. I recommend it to everyone to try.
For more fun pretzel recipes and Fleischmann’s Simply Homemade bread Mix recipes check out: http://simplyhomemade.com/recipes/search/page/1/
Research: http://www.thedailymeal.com/what-knockwurst, wikipedia pages, and http://bavarianbistro.com/bavarian-food-facts/bratwurst-and-knockwurst-what-is-the-difference/