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Brat & Kraut Stuffed Pretzels

Brat & Kraut Stuffed Pretzels

All the flavors of Oktoberfest rolled into one bite! Soft and chewy homemade pretzels are wrapped around a flavorful sausage and sauerkraut filling. Serve with German-style mustard or beer cheese dip for the full gemütlichkeit experience. 

Difficulty: Moderate
Prep time: 5 minutes
Cook time: 50 minutes
Serves: 2-4

Bratwurst, casings removed
1 Yellow Onion, finely diced
1 cup  Oktoberfest Beer
2 cups Sauerkraut, drained
4 T Panko Breadcrumbs
2 T Parsley, chopped
6 T  Cream Cheese, softened
1/2 batch Homemade Soft Pretzel Dough
2 Large Egg
2 T Oktoberfest Beer 
1-2 T Multi-Tool Seasoning or Kosher Salt


  1. Prepare pretzel dough and set aside. 

  2. In a skillet over medium heat brown the bratwurst while breaking it up with a wooden spatula or spoon. Add the diced onion, mix it in and let soften. Deglaze with ½ cup of beer, and reduce.

  3. In a mixing bowl add the drained sauerkraut, breadcrumbs, parsley, cream cheese, and cooled off bratwurst and onion mixture.

  4. Mix until all ingredients are well incorporated and refrigerate for 1 hour. Form into golf-sized balls and set aside. 

  5. Preheat the oven to 450° F. Line 2 half-sheet pans with parchment paper and lightly brush with oil. Set aside.

  6. Separate pretzel dough mixture into about 24 equal pieces, about 1-1.5" thick. Roll each piece then flatten using your palm or rolling pin. Form dough around each golf-ball-sized bite and pinch to close. Place on prepared baking sheet seam side down. Repeat with remaining dough.
  7. In a small bowl, whisk eggs and beer until well combine. Brush over pretzel balls and sprinkle generously with Ultimate Seasoning.

  8. Bake pretzels for 14 minutes or until golden brown on all sides. Serve warm with mustard and enjoy! 


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