Wednesday, January 11, 2012
Brat Sliders With Beer Braised Onions on Pretzel Buns
Well, with the Packers-Giants playoff game coming up, I thought I needed something festive to munch on. I was also craving pretzel buns. They can be hard to find here, so I decided I'd make my own.
Whatever you choose, set them on parchment-lined baking sheets and cover them lightly. Let the dough rise for another 30 minutes.
While the dough is rising, you can start a pot of water. You'll want it lightly boiling.
The baking soda is what gives your pretzels that nice brown color.
Pop the pretzels in the oven and let them bake for 20-25 minutes until they're a lovely pretzel brown.
I forgot to slash the tops of the buns to help steam escape, so they split a little at the top. No biggie.
You'll need the whole bottle. Minus what you drank before getting to this step.
Cook the onions over medium heat until they're caramelized and most of the liquid has evaporated out.
Your kitchen will smell like the best French onion soup ever.
Smoosh the top of the bun on, and you're in business! Your football buddies will be impressed, trust me. ;)
Recipe: Pretzel Buns
2 1/4 tsp. yeast (one package)
3/4 c. water
1/2 c. milk
3/4 c. butter
1/3 c. brown sugar
1 tsp. salt
3 2/3 c. flour
6 c. water
1/2 c. baking soda
egg, lightly beaten
Measure and pour yeast into large mixing bowl. Heat water, milk, and butter together until butter is melted (or just about), and liquid is just slightly warmer than your body. Add to yeast, and mix.
Add brown sugar and salt; mix until combined.
Add 1 c. of flour. Mix on high for a minute.
Add remaining flour until a soft, stretchy dough is formed. Turn dough into a lightly-greased bowl and cover. Let rise 30-45 minutes.
Shape dough into slider-sized buns. Set buns on a cookie sheet lined with parchment paper. Cover with a clean towel and let rise another 30 minutes.
While the buns are rising, measure 6 cups of water and 1/2 c. of baking soda into a large pot, and bring to a boil.
Gently and carefully move buns into the boiling water a few at a time, top-side-down. Let boil for 20 seconds; flip. Boil for another 20 seconds. Remove buns, drain slightly, and return to the cookie sheet. . Continue until all buns have been through the boiling water.
Brush buns with beaten egg. Slash tops of buns, to allow steam to escape. Bake buns in a preheated 375F oven for 20-25 minutes or until golden brown.
Recipe: Brat Burgers
3 fresh bratwurst
salt and pepper, to taste
Split the brat skins and remove filling. Discard skins. Form brats into slider-sized patties. Sprinkle with salt and pepper. Cook in a pan (or on a grill) until cooked through.
Recipe: Beer-Braised Onions
1 tbsp. butter
1 large onion, thinly sliced
1 bottle beer
1 tsp. sugar
1/2 tsp. salt
1 tsp. Worcestershire
freshly ground pepper
Saute onion in butter; once onion is softened, add 3/4 of the beer, and all the sugar, salt, Worcestershire, and pepper. Cook over medium heat until beer has been absorbed and the onions are caramelized. Add remaining beer and simmer until ready to use.
Place a brat burger on a pretzel bun. Top with braised onions and mustard. Serve!