Soft Pretzel Brats

Ingredients

• 1 packet active dry yeast
• 1 1/2 tablespoons brown sugar
• 1 1/2 cups warm water, 110 to 120 degrees
• Kosher salt
• 2 tablespoons butter, melted and slightly cool
• [?] cups all purpose flour, plus more for sprinkling
• 12 fully cooked brats - any kind
• 10 cups water
• 2/3 cup baking soda
• 1 egg, beaten

Method

1. Put yeast, brown sugar and warm water into the bowl of a mixer, stir to combine and let sit until foamy - about 5 minutes
2. Add the butter, 1 teaspoon of the salt, and flour about a cup at a time, and mix with a large spoon. When all the flour is in, use the paddle attachment to mix 3 minutes
3. Turn out onto a floured surface and knead until smooth and elastic and shape into a ball, then put back into the bowl, cover and put in a warm place until doubled in size, 45 min to an hour
4. Preheat oven to 450
5. Take out of the bowl, put onto a lightly floured surface, cut in half, then each have into 6 wedges - roll out each wedge into about an 18 inch rope
6. Wrap each rope around the brats, being sure to connect an end to the rope so it doesn't come off
7. Boil 10 cups water, add baking soda and when it comes back to a boil, carefully add 2 or 3 wrapped brats to the water for 30 seconds
8. Remove to a paper towel to absorb excess water, then put on a parchment lined baking sheet
9. Brush with the beaten egg, sprinkle with the kosher salt and bake 12-15 minutes or until golden brown