RECIPE
Pretzel Brat Pockets
from Grace Kook Anderson of Irvine, CA
To make the pretzel:
2 cups of unbleached all-purpose flour + 3/4-1 cup to add to the mixture
1 tsp. instant yeast
1 tbsp. brown sugar
1 tsp. salt
1 cup warm milk (heat for about a minute in the microwave)
*makes six large pretzels
Combine all the ingredients starting with the 2 cups of flour. Mix together until it forms a thick batter and add a little bit of the additional flour to the mixture. Keep kneading until the batter becomes smooth.
Place dough in a lightly greased bowl and cover in plastic. Let sit for one hour. Degas (pronounced "de-gas") lightly. (Degas means to knead the dough to release the pockets of gas caused by the fermentation from the yeast).
Preheat oven at 425 degrees. Cut the dough in six pieces and generally shape. If you want to make the traditional pretzel shape, roll the dough out into a short log and let sit for about ten minutes. After the dough has relaxed, stretch out and create your final form. Keep in mind that the pretzel dough will double in size.
Eggwash the pretzels (gently brush with an egg that's been whisked) and salt as desired.
For making Bratwurst Pretzels, boil the brats completely in beer beforehand and let it cool completely before wrapping them in the dough.
Bake until pretzel is golden brown for about 15 minutes.
Make them any shape you want!
Great party favor!