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In honor and celebration of our beloved St. Louis Cardinals winning the NLDS, we wanted to repost one of our favorite stadium recipes. Whenever we go to the baseball game, at least one of us gets a bratwurst. Or a pretzel. Or sometimes we get both. Together. At the same time. In the form of a bratzel – otherwise known as a bratwurst wrapped entirely in a pretzel. Bust out these bratzels for your NLCS viewing parties – they’re a home run, for sure!

Bratzels | Adapted from Guy Fieri
Baking with yeast can be a little intimidating – trust us, we know! That’s why we searched high and low for a semi-homemade way to do the pretzel bread. Unfortunately, we found absolutely nothing, so we had to face the little package of yeast that was staring at us on the counter. In the end, Guy Fieri’s pretzel roll recipe made it totally painless and the house smelled absolutely incredible. Not to mention, we got the highest of all compliments from Nugget, who said, “This pretzel bread is better than the pretzel bread at Mastro’s!” which is our favorite steakhouse in Arizona (and we thought nothing could compete with their pretzel bread!) So, although the thought of making bread from scratch sounds scary, it’s really not. Especially since we’re here to guide you through it!

Pretzels from scratch? Not as scary as it seems.

Put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer.

Sprinkle the yeast on top of the warm water and set aside to bloom for 5 minutes.

Your yeast should look like this once it has bloomed.

Combine flour, sugar and salt in a large bowl. Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together.

Increase your mixer’s speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes. It should look like the photo above.

Form the dough into a ball and put it in a large, oiled bowl. Coat the dough ball with oil and cover with a damp towel, letting it rest in a warm place until the dough ball has doubled in size, about 30 to 35 minutes.

Punch down the dough.

Turn out the dough onto a floured surface, kneading until dough is smooth.

Divide the dough into 4 to 6 pieces and form the buns. Place the rolls on an oiled baking sheet and cut 4 diagonal slashes across the top of each. Cover with a damp towel and let rise in a warm place until almost doubled in size, 15 to 20 minutes.

Bring 8 cups water to a boil in a large saucepan over high heat. Stir the baking soda into the boiling water – it will foam up a little bit, so don’t be alarmed!

These are our rolls after they’ve doubled in size. We could have made them smaller.

Poach each bun 2 minutes per side.

Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with salt. Repeat with the remaining rolls.

Bake the rolls until golden, 12 to 15 minutes.

Yeah, we couldn’t help but dig in.

While the pretzel buns are cooling, cook the brats according to the instructions on the package.

When the brats are nice and browned, place each brat on a bun and get ready to enjoy a piece of the ballpark at  home.

This one’s a winner, folks!

Here’s the recipe:
Ingredients:
1 tablespoon active dry yeast
2 3/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt, plus more for sprinkling
Vegetable oil, for the bowl
Cooking spray
1/3 cup baking soda
1 package Johnsonville bratwurst (1 package has 5 brats)

Directions:
Put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom, 5 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl.

Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together. Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes.

Form the dough into a ball, place in a large oiled bowl and turn the dough to coat it with oil. Cover with a damp kitchen towel and let rest in a warm place until doubled in size, 30 to 35 minutes. Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside.

Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into 4 pieces and form into 5-by-3-inch oblong rolls. Place the rolls on the prepared baking sheet and cut four 2-inch diagonal slashes across the top of each. Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat the oven to 425 degrees F and bring 8 cups water to a boil in a large saucepan over high heat.

Stir the baking soda into the boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with salt. Repeat with the remaining rolls.

Bake the rolls until golden, 12 to 15 minutes. Let cool slightly on the baking sheet.

While rolls are cooling, cook the brats according to the directions on the package. Put each brat on its own pretzel bun and dress it up with mustard, sauerkraut or whatever else you want.

Nom. nom. nom.