Get your sausage and pretzel fix together with these inventive rolls made with whole-grain mustard and Gruyere.
Servings: 6 to 8
2 1/2 to 3 cups all-purpose flour
1 1/2 teaspoons instant dry yeast
1/2 teaspoon salt
1 tablespoon butter, melted, plus more for brushing
1 1/2 teaspoons brown sugar
1 cup water, warm
1/2 cup whole-grain mustard
6 to 8 pre-cooked beer bratwurst sausages
1 cup Gruyere cheese, shredded
Flaky sea salt, for garnish
2 tablespoons baking soda
1/2 cup water, warmed
Let's get Cooking...
In a stand mixer with the paddle attached, add flour, yeast, salt, butter and brown sugar. Turn mixer to low speed and slowly add the warm water. Once ingredients are combined, turn mixer to medium-high and knead for 6 minutes. Dough should release from the sides and bottom of the bowl and form a soft non-sticky ball. If too sticky, add more flour, 1 tablespoon at a time. If too dry, add 1 tablespoon of water at a time. Once ball has formed, place in an oiled bowl. Let rest/rise for 1 hour until double in size.
After 1 hour, combine baking soda and 1/2 cup warm water in a small bowl.
Preheat oven to 500 degrees. Lightly grease a baking sheet.
Place dough on a lightly oiled surface, and roll out into a large rectangle, approximately 15 by 18 inches. Using a bench scraper, cut dough into 6 to 8 even rectangles. Spread about 1 tablespoon mustard horizontally along the middle of each rectangle, followed by a sprinkle of cheese. Add the bratwurst, and close dough tightly around bratwurst.
Place dough-covered brat on prepared baking sheet, and brush with baking soda and water mixture. This will help brown and crisp the pretzel rolls. Sprinkle each roll with flaky salt.
Using scissors, cut brat and dough into 1/2-inch pieces. Next, alternate spreading out each piece so you have a zigzag shape. Make sure dough and brats are touching slightly. Bake for 10 to 12 minutes.
Brush with melted butter. Let cool slightly and enjoy!