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Fullblood Wagyu Bratwurst-Stuffed Pretzel Bombs

Fullblood Wagyu Bratwurst-Stuffed Pretzel Bombs with Mustard Cheese Sauce

Prep Time: 90 Minutes
Cook Time: 30 Minutes
Servings: 20 Pretzel Bombs
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Pretzel Dough 
  • 3 CUP Bread Flour
  • 2 TBSP Dark Brown Sugar
  • 1 TBSP Unsalted Butter (softened)
  • 1 TSP Kosher Salt
  • 2 TSP Instant Yeast
  • 1 CUP Water (85-90°F)
Solution to Boil the Pretzels 
  • 2 QT Water
  • 1 TSP Kosher Salt
  • 1/4 CUP Baking Soda
Mustard Cheese Sauce 
  • 2 TBSP Whole Grain Dijon Mustard
  • 4 TBSP Butter
  • 4 TBSP Flour
  • 3 CUP Whole Milk
  • 1-2 TSP Hot Sauce
  • 2 CUP Sharp Cheddar Cheese (shredded)
  • Kosher Salt
  • Black Pepper


        • Stand Mixer with Dough Hook
        • Large Pot
        • Small Pot
        • Small Stainless Saucepan
        • Rolling Pin
        • 2 Cookie Sheets
        • Slotted Spoon

        FIRST STEP

        Pull the Fullblood Wagyu bratwurst from the freezer, and place them in the refrigerator 24 hours before starting this recipe.


        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.


        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.


        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.


        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.


        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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