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Crispy German Pretzel Bratwurst Skewers – Easy 30-Min Recipe

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These Crispy German Pretzel Bratwurst Skewers with Mustard Glaze are proof that you don’t need complicated techniques or hard-to-find ingredients to make something truly memorable. In thirty minutes, you can transform simple bratwurst and refrigerated pretzel dough into a dish that looks and tastes like it came from a beer hall in Munich.

Ingredients

Scale
  • 4 bratwurst links (about 1 pound)
  • 1 can (16.3 oz) refrigerated pretzel dough
  • 8 wooden or metal skewers
  • 6 cups water
  • 3 tablespoons baking soda
  • 1 tablespoon brown sugar
  • 1/4 cup whole grain mustard
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon apple cider vinegar
  • Coarse sea salt or pretzel salt
  • Optional: Everything bagel seasoning

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. If using wooden skewers, soak them in water for at least 20 minutes. Pat bratwurst dry with paper towels.
  2. Heat a large skillet over medium-high heat. Cook bratwurst for 3-4 minutes per side until browned but not cooked through. Transfer to a plate and let cool slightly.
  3. Bring 6 cups water to a boil in a large pot. Stir in baking soda and brown sugar (mixture will foam). Reduce heat to a gentle simmer.
  4. Open pretzel dough and unroll on a lightly floured surface. Cut into 8 equal strips, about 1 inch wide. Thread a bratwurst onto a skewer lengthwise, then wrap one strip of dough around the bratwurst in a spiral, pinching ends to seal. Repeat with remaining brats and dough.
  5. Using a slotted spoon, lower each wrapped skewer into the simmering baking soda bath for 20-30 seconds, flipping once. Remove and let excess water drip off, then place on prepared baking sheet.
  6. In a small saucepan over low heat, combine whole grain mustard, honey, Dijon mustard, melted butter, and apple cider vinegar. Whisk until smooth and heated through (about 1 minute).
  7. Brush each skewer generously with mustard glaze, reserving about half. Sprinkle with coarse sea salt. Bake for 8 minutes at 400°F.
  8. Remove from oven, brush with remaining glaze, and return to oven for 5-7 minutes until deep golden brown and caramelized. For extra color, broil for 1-2 minutes, watching closely.
  9. Let skewers rest on baking sheet for 2 minutes before serving. Serve warm with extra mustard for dipping.

Notes

For best results, use raw bratwurst (not pre-cooked) for juiciest results. Don’t skip the baking soda bath—it gives pretzels their signature flavor and crust. Brush glaze twice for caramelized finish. Let dough come to room temperature for easier wrapping. If using wooden skewers, soak for 20 minutes to prevent burning.

Nutrition

Keywords: pretzel bratwurst skewers, German appetizer, Oktoberfest recipe, 30-minute meal, game day snack, bratwurst recipe, pretzel dough recipe

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