The air is getting cooler at night, and the thought of fall celebrations is on my mind. Having lived in Wisconsin for nearly 20 years, to me, fall means Oktoberfest gatherings with tables of foods. This year may look a little different, but crisp air, soft pretzels and brats with kraut are all a perfect accompaniment to a frosty lager for any Oktoberfest occasion.
Here is my recipe for bratwurst sliders on pretzel buns! Video following.
1c. Warm Water
1/4 oz yeast (One Packet)
1-2 tsps. Sugar (To Taste)
1-2 tsps. Kosher Salt (To Taste)
Dissolve the yeast in the water and allow to rest for 5 minutes. While resting, combine flour salt and sugar. Add yeast with water and stir until clumpy and sticky. Knead, adding more flour as needed until the dough is soft and stretchy, about 5 minutes.
Allow to rise in a covered bowl for 45 min- 1 hour.
4-5 Bratwurst links or ground meat
1-2 tsp. Ground Mustard
1-2 tsp. Ground Garlic
1/3 c. Sauteed Onions and Red Peppers, or your preferred vegetables
Remove the skins of the bratwurst and add ingredients together in a bowl. Portion into patties about 3″ round.
Portions the dough into 3pz. buns (recipe makes 6). Allow the buns to rest while bringing a pot of water to a gentle boil. Add 1 Tbsp. Baking Soda to water and wait for bubbling to subside. Flatten each dough ball before boiling for 1 minute.
Boil each flattened bun for one minute, turning over to boil both sides. Drain each and place on a cookie sheet sprinkled with cornmeal. Cut a shallow “X” into to the tops of the buns (score them).
Brush the buns with one beaten egg and sprinkle with kosher salt. Bake at 400F until golden brown.
Fry the brat patties until done and assemble sliders. I used brown mustard and sauerkraut.