Bratwurst Sliders with Beer Cheese Sauce on Homemade Pretzel Buns

Bratwurst Sliders with Beer Cheese Sauce on Homemade Pretzel Buns Recipes

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



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



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.


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