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Pretzel Wrapped Cheddar Brats

John Setzler

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Since it's football season and game day food is definitely on the minds of grill owners, I have decided to show you a game day treat that will absolutely surpass anything you have ever bought in a ball park!  You gotta try these pretzel wrapped cheddar brats!
Recipe: Pretzel Wrapped Cheddar Brats
Pretzel Dough Ingredients:
3 cups all purpose flour
1 teaspoon kosher salt
1 package of active dry yeast
2/3 cup beer
1/2 cup water
1/4 cup vegetable oil
Other Ingredients:
Johnsonville Cheddar Brats (up to 12 for this recipe)
Freshly grated asaigo cheese
6 cups water
2 tablespoons baking soda
1 beaten egg
1 tablespoon water
Kosher Salt
Preheat your grill to 400°F.
In a saucepan, warm up the beer, water and vegetable oil to about 120°F and set aside.  In your mixer bowl, combine the dry ingredients and mix thoroughly.  Add the wet ingredients and install the dough hook on your mixer.  Mix with the dough hook for about 5 minutes on a medium speed until a dough ball forms and pulls away clean from the side of the mixer bowl.  
Transfer dough ball into a greased bowl.  Cover with plastic and let rise for 60 to 90 minutes until doubled in size.  Remove from bowl to floured work surface.  Cut dough in half.  Cut each half into six equal pieces.  Roll each piece of dough into a rope about 18" long.  Wrap the dough rope around each of the cheddar brats.  
Dissolve the baking soda into the 6 cups of water and bring to a boil in a sauce pan.  When you reach a boil, reduce the heat and bathe each wrapped cheddar brat in the water for 60 seconds and set aside.
Mix the beaten egg with 1 tablespoon of water and baste each of the cheddar brats with the egg wash mixture.  Sprinkle each brat with kosher salt.
Grill for 15 to 17 minutes until the pretzel dough is golden brown.  During the last two minutes of the cook, grate some fresh asaigo cheese on top.
Serve these with some dijon mustard and a cold beer on the side!
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