Ingredients:
1 1/2 cups water
1 tablespoon dark brown sugar
1 packet of active dry yeast (2 1/4 teaspoons)
4 1/2 cups all-purpose flour
2 teaspoons salt
1/4 cup melted butter, plus 1 extra tablespoon for bowl
Course salt for pretzel topping
Baking soda bath:
10 cups of water
2/3 cup baking soda
For pretzel filling:
3/4 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/4 cup fully cooked, diced bratwurst
Directions:
1. In a small sauce pan stir in 1 1/2 cups water and dark brown sugar. Heat water to 110-115 degrees F. Then sprinkle the yeast on top. Let mixture sit for 10 minutes until foamy. If mixture does not foam, discard and try again with fresh yeast.
2. In the bowl of a stand mixer, whisk flour and salt. Add the foamy yeast mixture and the 1/4 cup of melted butter. Using a dough hook attachment mix on low speed, then increase speed to medium and knead dough for 6 minutes until the dough forms into a ball. About 4 minutes into mixing, if the dough is dry (not completely forming a ball around the dough hook) add water a tablespoon at a time. If dough is too sticky (dough is sticking to bottom of bowl or sticks to your fingers upon touch) add flour a tablespoon at a time. The ideal ball of dough you want is one that is forming a ball around the dough hook and not sticking to the bottom of the bowl and does not stick to your fingers when you touch it.
3. Brush a large bowl with the remaining tablespoon of butter. Form the dough into a ball and add to bowl turning to coat. Cover with plastic wrap and let rise in warm place until double in size, about 1 hour.
4. Preheat oven to 425 degrees F. Line a baking sheet with non stick foil or parchment paper. In a large pot add 10 cups of water and whisk in baking soda. Bring to boil then reduce to medium low.
5. Sprinkle the garlic powder over the shredded cheese and toss to coat. Turn the dough out on a lightly floured surface. Divide the dough in half and return one half back into the bowl and cover for later. With the other half tear off a piece of dough and form into a small ball, about the size of a pool table billiards ball, you should have about 4 balls. Flatten each ball with your fingers into a circle, about 1/8-1/4 inch thick. Place a heaping tablespoon of the shredded cheese in the middle, and top with about a heaping teaspoon of bratwurst. With one dough circle bring the edges of the circle together so that they all meet in the middle and cover the bratwurst cheese mixture. Pinch and seal the edges together so that you have formed the dough back into a ball. Repeat with the other 3 dough circles.
6. Place 2 of the balls into the pot of baking soda water for 30 seconds per side, remove with a slotted spoon making sure to drain the water, then to the baking sheet, seam side down. Repeat with last 2 balls. Sprinkle course salt over each roll.
7. Bake for 14 to 16 minutes.
8. Repeat with the remaining dough from the bowl.
Notes: I have tried to bake all 8 pretzel rolls at one time using just one baking sheet, but they got over crowded and started fusing together. I have also tried using 2 baking sheets but the pretzels rolls just don’t get browned correctly. So by baking just 4 at a time on one baking sheet works the best.