Pretzel letters with bratwurst and mustard

Pretzel letters with bratwurst and mustard

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  • 8 to 10
  • Easy
  • 25 minutes, plus rising time
  • 35-45 minutes
  • Dombeya Pinotage


  • 375 ml lukewarm water
  • 1 x 10 g instant yeast sachet
  • 1 t salt
  • 1 T sugar
  • 480 g flour
  • 1 free-range egg
  • 65 ml milk
  • Woolworths pink salt, for sprinkling
  • 8 bratwurst
  • German mustard, for serving

Cooking Instructions

Preheat the oven to 180°C.

Place the water, yeast, salt and sugar in a large mixing bowl.

Slowly add the flour and egg, mixing with a wooden spoon to form a dough. Turn the dough out onto a clean, floured surface.

Knead the dough for 5 minutes, or until it springs back when gently pressed with your finger.

Transfer the dough to a lightly oiled bowl and cover with a clean tea towel. Place in a warm spot to rise for 1 hour.

Knock down the dough and roll into cylinders, then shape into your desired letters. Place on a greased baking tray and allow to rise for a further 30 minutes.

Use a pair of scissors to snip shallow incisions into the letters, brush with milk and sprinkle with pink salt.

Bake for 30 minutes, or until golden and cooked through.

Heat a griddle pan over a high heat. Slice the bratwurst lengthways, taking care not to cut all the way through. Cut slits across the width of the sausage, again taking care not to cut all the way through. Grill on the griddle pan until the bratwurst starts to char and curl.

Serve the warm pretzel letters with the bratwurst and German mustard.

Read more about our new-age flours.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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