Bratwurst Sliders with Beer Cheese Sauce on Homemade Pretzel Buns
- By Tom Jackson
- Dec 30, 2014
We have a real treat this time. Bratwurst sliders with beer cheese on a pretzel bun. We cover making the brats, smoke house onions, the jalapeño cheese sauce and even the pretzel buns. This is a great treat for the big game or just relaxing on the deck.
Bratwurst Sliders with Beer Cheese Sauce Recipe
Yield: about 16 sliders
- 2 lb ground pork
- 1/4 lb ground bacon
- 4.5 oz Backwoods Bratwurst Seasoning
- 2 tbsp Grannie’s Sweet and Tangy Mustard
- Smokehouse Onions (recipe below)
- IPA Jalapeño Cheese Sauce (recipe below)
- Soft Pretzel Buns
Combine the ground meats, mustard and brat seasoning (dissolved in water) in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until the meat mixture becomes tacky and holds together. Preheat your Yoder Smokers YS640 to 450°F.
Form meat into 2 ounce patties. Grill until internal temperature reaches 165°F. Check internal temperature with an instant read thermometer like the Maverick PT-75.
*Alternatively: You can purchase uncooked brats, uncase them and form them into patties.
Smokehouse Onions Recipe
Yield: enough for 16 sliders
- 2 large yellow onions, sliced thin
- 1/4 cup melted butter
- 1 1/2 tbsp Cattleman’s Tri-tip Seasoning
Toss the sliced onions in the melted butter. Season with Cattleman’s Tri-tip Seasoning. Smoke in a foil pan at 275°F for 1 hour, increase to 400°F and cook until soft and browning, about 45 minutes.
IPA Jalapeño Cheese Sauce Recipe
Yield: about 3 cups
- 1 cup heavy whipping cream
- 6 oz white American cheese, grated
- 6 oz pepper jack, grated
- 6 fl oz your favorite IPA beer
- 1 tbsp Grannie’s Sweet and Tangy Mustard
Bring the cream, beer and mustard to a simmer. Slowly whisk in cheeses. Season with salt and pepper as necessary.
Soft Pretzel Buns Recipe
Yield: about 30 slider buns
- 3 cups warm water (110°F)
- 2 1/4 teaspoons (one package) active dry yeast
- 1 tbsp sugar
- 2 tsp salt
- 2 cups bread flour
- 6 cups all-purpose flour
- 6 cups water
- 6 tbsp baking soda
- 6 tbsp melted butter, divided
- Noble Saltworks Finishing Salt
Dissolve the sugar in the warm water. Sprinkle the yeast over the water and let sit and foam up for 5-6 minutes. Pour the yeast water into the bowl of a stand mixer. Combine the salt, bread flour, all-purpose flour, and 2 tablespoons of melted butter then add to the bowl. Mix on low for about 5-6 minutes. Dough should be pulled away from the sides of the bowl. Place dough in an oiled bowl, cover, and allow to rise for 1 hour (or until doubled in size).
Fill a large pot with 8 cups water and 8 tablespoons (1/2 cup) baking soda. Stir to dissolve. Bring water to a low boil. If you need more water, just be sure to add a tablespoon of baking soda for every cup of water. While the water heats up, divide the dough into about 30 small, roughly equal sized balls.
Preheat your cooker to 375°F. Working in batches, place the balls in the boiling water for one minute each, flipping halfway through cooking. Use a slotted spoon to remove them from the water, draining away as much water as you can. Place on a baking sheet lined with parchment paper. Brush the tops of the pretzels with melted butter, score the tops with a sharp paring knife (like the Victorinox 3.25" Paring Knife) and sprinkle on the sea salt. Bake at 375°F for 20-25 minutes, until tops are golden brown.