Serves a Crowd

Fullblood Wagyu Bratwurst-Stuffed Pretzel Bombs

October  6, 2020
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  • Prep time 1 hour 30 minutes
  • Cook time 30 minutes
  • Makes 20 Pretzel Bombs
Author Notes

Flavorful and juicy Fullblood Wagyu bratwurst are wrapped in pretzel dough and sprinkled with large-flake salt. These delicious pretzel bombs are dunked in a creamy mustard and cheese sauce. This recipe is perfect for game day or anytime you're entertaining friends and family! —Double8Cattle

What You'll Need
  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Bratwurst
  • 1 (12 OZ) BOTTLE Lager-Style Beer
  • 2 cups Beef Stock
  • 1 teaspoon Garlic Powder
  • 3 cups Bread Flour
  • 2 tablespoons Dark Brown Sugar
  • 1 tablespoon Unsalted Butter (softened)
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Instant Yeast
  • 1 cup Water (85-90°F)
  • 2 quarts Water
  • 1 teaspoon Kosher Salt
  • 1/4 cup Baking Soda
  • 2 tablespoons Whole Grain Dijon Mustard
  • 4 tablespoons Butter
  • 4 tablespoons Flour
  • 3 cups Whole Milk
  • 1-2 teaspoons Hot Sauce
  • 2 cups Sharp Cheddar Cheese (shredded)
  • Kosher Salt
  • Black Pepper
  1. Tools - Stand Mixer with Dough Hook, Large Pot, Small Pot, Small Stainless Saucepan, Rolling Pin, 2 Cookie Sheets, Slotted Spoon
  2. FIRST STEP Pull the Fullblood Wagyu bratwurst from the freezer, and place them in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE FULLBLOOD WAGYU BRATWURST Heat the beer and beef stock in a small pot over medium heat. Once the liquid is simmering, add in the spices (garlic powder and red pepper flakes) and the Fullblood Wagyu bratwurst. Cook the bratwurst in the liquid for 10 minutes, while rotating them occasionally. Drain from the liquid, and let the bratwurst cool in refrigerator until ready to use.
  4. PREPARING THE DOUGH Place the flour and yeast in the bowl of a stand mixer. Mix with a dough hook or by hand. Add in the brown sugar, kosher salt, softened butter, and warm water. Mix for 6-8 minutes until a smooth dough forms. Cover with plastic wrap, and let the dough sit for 60 minutes at room temperature. Once the dough is ready, preheat the oven to 410°F.
  5. PREPARING THE PRETZEL BOMBS Place the water, kosher salt, and baking soda (ingredients for the pretzel solution) in shallow sauce pot. Heat until it comes to a simmer. Prepare two cookie sheets by spraying them with pan/olive oil spray. Divide the dough into 20 equal portions. On a lightly floured surface, roll each portion of the dough into a 4 inch by 2 inch rectangle. Pull the cooked bratwurst from the refrigerator, and slice the bratwurst into 20 equal-size pieces. Place each piece of bratwurst in the center of a dough rectangle. Wrap the pretzel dough around the bratwurst, and pinch off the seams. Repeat until all of your Fullblood Wagyu bratwurst-stuffed pretzel bombs are assembled. Once the pretzel solution has come to a simmer, add in 5 pretzel bombs at a time. Cook for 30 seconds, while rotating them in the pot as they cook. Remove the pretzel bombs with a slotted spoon, and place them onto the sprayed cookie sheets. Repeat the process with the remaining pretzel bombs. Sprinkle the pretzel bombs with pretzel or large flake salt (such as Maldon). Bake the Fullblood Wagyu bratwurst -stuffed pretzel bombs for 20 minutes at 410°F, while rotating the pans half way through. While the pretzel bombs are baking, make the mustard cheese sauce.
  6. PREPARING THE MUSTARD CHEESE SAUCE Heat a small stainless steel saucepan over medium heat. Add in the butter, and allow it to melt. Sprinkle in the flour, and cook for 3 minutes while stirring constantly. Whisk in the milk slowly, and let it thicken. Cook for 10 minutes while stirring occasionally. Once the sauce has thickened, add in the hot sauce, Dijon mustard, and shredded sharp cheddar cheese. Season to taste with kosher salt and black pepper.
  7. FINAL STEPS Remove the baked Fullblood Wagyu bratwurst-stuffed pretzel bombs from the oven, and place them on a large platter. Serve them with the mustard cheese sauce, and enjoy!

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