Smoked Sausage Pretzel Bites
Smoked Sausage Pretzel Bites
Submitted by Chef Christie Struck
Appetizers
Ingredients
- 1 loaf bread dough, thawed OR homemade dough that has risen
- 1-inch diameter sausage, cut into ½ inch slices
- 5 cups water
- ⅓ cup baking soda
- 1 egg
- Kosher salt
- ½ cup apricot jam
- ⅓ cup Harwood Gold Maple Horseradish mustard
- 3 tablespoons Fustini’s 18 Year balsamic
- 2 - 2 ¼ cups flour
- ½ tablespoon yeast
- ½ tablespoon kosher salt
- 1 cup water (110 - 115 degrees)
Directions
- Preheat oven to 425 degrees. Cut the bread dough into small chunks, wrap each piece of sausage with the bread dough, pinching the bottom together to enclose it fully with no gaps or breaks. Place them on a baking sheet lined with parchment paper 2 inches apart for 10 minutes.
- While you&rsquo,re waiting for them to rest, bring the 5 cups of water to a boil and add the ⅓ cup of baking soda. Put each one into the boiling water for 1 minute exactly, remove to a baking sheet.
- Beat the egg and add 2 teaspoons of water to it to make an egg wash. Brush each boiled sausage bite with an egg wash and sprinkle with kosher salt. Then put them in the oven for 20 minutes until golden brown.
- Mix the dipping sauce ingredients together and put them in a small bowl for serving.
- Mix all ingredients together, it will be a soft dough, but not sticky. Put in a container with a loose lid and allow to rise 90 minutes. Sprinkle with extra flour until dough can be handled easily, it may be up to ¼, cup of flour depending on the humidity of the day, but usually, it&rsquo,s about 1 - 2 tablespoons of flour.
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