Pretzel-Wrapped Bratwurst: The Ultimate Game Day Snack

When game day arrives, ordinary snacks simply won’t cut it. Your cheering squad deserves something substantial, something that can satisfy the appetites that build during those nail-biting moments of the big game. Enter pretzel-wrapped bratwurst, a game-changing addition to your spread that combines the beloved flavors of soft pretzel bread with perfectly seasoned, juicy bratwurst. I discovered this crowd-pleaser when hosting a playoff party years ago, and it’s been my secret weapon ever since. The combination of slightly sweet, chewy pretzel exterior and savory, well-seasoned bratwurst interior creates an irresistible hand-held snack that keeps fans fueled through every quarter. Best of all, while they look impressive, these pretzel-wrapped brats are surprisingly simple to prepare, allowing you to enjoy both the game and the compliments.

Make some of these

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Why This Recipe Works

This pretzel-wrapped bratwurst recipe succeeds because it combines two beloved game day favorites into one perfect handheld package. The homemade pretzel dough creates a superior wrapper that’s both chewy and flavorful, unlike store-bought alternatives. Pre-cooking the bratwursts ensures they’re perfectly cooked inside without risking an overdone pretzel exterior. The baking soda bath gives the pretzel that distinctive golden-brown color and signature flavor without needing to use commercial food-grade lye. The recipe offers flexibility in presentation, allowing you to serve whole wrapped brats for a main dish or smaller sections as appetizers. This approach gives you a substantial snack that’s filling without being too heavy, making it perfect for grazing throughout a long game. The combination of savory meat and slightly sweet pretzel appeals to everyone, and the impressive presentation looks like you spent hours in the kitchen when it’s actually quite straightforward.

Ingredients

  • Coarse salt – Provides the classic pretzel topping and flavor contrast
  • Bratwurst sausages – Provides savory, well-seasoned flavor as the star of the dish
  • All-purpose flour – Creates the structure for the pretzel dough
  • Active dry yeast – Leavens the dough for a light, chewy texture
  • Sugar – Feeds the yeast and adds a slight sweetness to the pretzel
  • Warm water – Activates the yeast and forms the dough
  • Salt – Enhances flavor in both the dough and the finishing touch
  • Butter – Enriches the dough for tenderness and flavor
  • Baking soda – Creates the alkaline bath that gives pretzels their distinctive flavor and color
  • Egg wash – Helps achieve golden brown color and glossy appearance
Cooking Johnsonville sausages for pretzel wrapped brats

Step-by-Step Instructions

Preparing the Bratwurst:

  1. Fill a large pot with enough water to cover the bratwursts.
  2. Bring water to a gentle boil over medium-high heat.
  3. Add bratwursts to the pot and cook for 10-12 minutes, occasionally turning.
  4. Remove bratwursts from the water and let cool completely.
  5. Optional: Cut cooled bratwursts in half or into thirds for smaller appetizer portions.

Making the Pretzel Dough:

  1. In the bowl of a stand mixer, combine 1 1/2 cups warm water (110-115°F) with 1 tablespoon of sugar and 2 1/4 teaspoons of active dry yeast.
  2. Let the mixture stand for about 5 minutes until foamy.
  3. To the yeast mixture, add 4 1/2 cups all-purpose flour, 2 teaspoons salt, and 2 tablespoons melted butter.
  4. Mix with dough hook attachment on low speed until combined, then increase to medium speed and mix for 5-7 minutes until dough is smooth and pulls away from the sides of the bowl.
  5. If kneading by hand, turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
  6. Place dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place for 30-40 minutes until doubled in size.
wrapped pretzel brats

Wrapping the Bratwurst:

  1. Preheat oven to 425°F and line two baking sheets with parchment paper or silicone mats.
  2. Punch down the risen dough and turn it onto a lightly floured surface.
  3. Divide the dough into 8 equal portions for whole bratwursts or into 16 portions for half bratwursts.
  4. Roll each portion of dough into a rope about 18-24 inches long.
  5. Starting at one end of the bratwurst, wrap the dough around in a spiral, making sure to slightly overlap each wrap and leaving the ends slightly exposed.
  6. Place wrapped bratwursts on prepared baking sheets, leaving space between each one.
Baking soda in water for pretzel wrapped bratwurst.

Preparing the Baking Soda Bath:

  1. Bring 8 cups of water and 1/2 cup baking soda to a boil in a large, wide pot.
  2. Use a slotted spoon to lower 2-3 wrapped bratwursts into the boiling water.
  3. Boil for 30 seconds to 1 minute.
  4. Remove with a slotted spoon and return to the baking sheet.
  5. Repeat with remaining wrapped bratwursts.

Baking:

  1. Brush each pretzel-wrapped bratwurst with egg wash (1 egg beaten with 1 tablespoon water).
  2. Sprinkle with coarse salt.
  3. Bake in preheated oven for 15-18 minutes until pretzels are golden brown.
  4. Let cool for 5 minutes before serving.
  5. Serve with mustard or cheese dip.
Pretzel Brats are delicious and make the perfect snack for your game day!

Storage and Reheating Instructions

  • Refrigerator: Store cooled pretzel-wrapped bratwursts in an airtight container for up to 3 days.
  • Freezer: Freeze fully cooled wraps individually on a baking sheet, then transfer to a freezer bag or container for up to 1 month.
  • Reheating: For best results, reheat in a 350°F oven for 10-15 minutes until warmed. If in a hurry, microwave in 30-second intervals, but note that the pretzel texture will be less crisp.
Make some of these delicious pretzel brats.

Homemade Pretzel-Wrapped Bratwurst for Game Day Gatherings

Elevate your game day spread with these homemade pretzel-wrapped bratwursts. Substantial, flavorful, and guaranteed to satisfy hungry sports fans.
5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Pretzel wrapped brats
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 10
Calories: 346kcal

Ingredients

  • 1 1/2 cup water warm
  • 1 1/8 teaspoons active dry yeast (1 1/2 pkg.)
  • 2 tablespoons brown sugar
  • 1 1/8 teaspoon salt
  • 1 cup bread flour
  • 3 cups all-purpose flour
  • 4 cups warm water
  • 2 tablespoons baking soda
  • To taste, coarse salt
  • 16 ounces bratwurst

Instructions

  • Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. It is ok if your dough is a little sticky. Place dough in a greased bowl, spray top with some non-stick spray and cover with a towel. Let rise at least 1/2 hour, the dough should double in size. 
  • While the dough is rising, place the sausages into a large skillet with about two inches of water. Cook sausage for about 6 to 7 minutes on each side. Preheat oven to 350 degrees. You can prepare the brats in two ways; it is easiest to cut the bratwurst in half lengthwise, and then in have so each link yields four pieces. You can also wrap them whole; it makes for a meaty treat. They are harder to handle, but with some care, you can wrap them, and drop them carefully into the boiling water, and enjoy them prepared that way as well. 
  • While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tablespoons baking soda. Be sure to stir often. When the pretzel is wrapped, drop in for about 30 seconds. Remove boiled pretzel and place on a baking sheet lined with parchment paper that has been sprayed with non-stick spray. Sprinkle some coarse salt over the pretzel while it is still wet. Bake the pretzels until it are browned. The pretzels will take about 20 to 25 minutes to bake. Remove from baking sheet, and enjoy while they are still warm.

Nutrition

Calories: 346kcal | Carbohydrates: 41g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 1311mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Calcium: 26mg | Iron: 2.1mg

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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Reader Interactions

Comments

  1. Rae Ann Kressin

    As an Ex-Wisconsinite, the home of Johnsonville Brats. We like to cook our brats in Beer rather than water. I use one stick of butter; half sweet onion, sliced and two cans of beer (I use n/a). Bring to boil the add brats. Fully immerse the brats in the beer. You’ll love the taste.

5 from 2 votes (1 rating without comment)

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