Beer-braised brats with pretzel buns from Well Seasoned: A Year's Worth of Delicious Recipes (page 144) by Mary Berg

  • bread flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • Serves : 6

  • EYB Comments

    Can substitute Dijon mustard for spicy mustard.

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Notes about this recipe

  • Eat Your Books

    Can substitute Dijon mustard for spicy mustard.

  • averythingcooks on November 26, 2022

    First off, the pretzel buns are lovely! I was worried at the 18 minute mark (minimum cook time given) that they were over done but the internal temp was right on and despite the dark brown (but still shiny) crust they are light & chewy - absolute repeat! I then braised 2 farmers sausages, then cut them into 1.5 " inch chunks (give or take) and finished them in a cast iron pan with the reserved onions and some butter. We actually made open faced knife & fork sandwiches with mustard on the buns and topped with a hot/sweet pepper relish from Bobby Flay. Delicious!

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