This is a delicious, relatively inexpensive meal. It takes about 90 minutes to make, start to finish.
1 package GF bratwurst (typically sold in sets of 5)- make sure they are not beer brats.
3-4 bottles of GF beer*
1/2 red onion
Dissolve dry active yeast in warm water and set aside for 10 minutes, until foamy. (Do not stir or agitate, as it
will alter the consistency of the yeast/water). Add 2 Tbsp of oil and 1/2 tsp of salt. Mix together with water. Add flour and begin “kneading” do
ugh. GF breads are typically moist and difficult to knead. I typically mix well with a rubber spatula and form into a ball. Then, I gingerly mix the dough by hand on a bamboo cutting board. Because of the moisture, I have to form it into a ball and lift the dough from the board using a pastry knife.
Place the dough ball into lightly oiled bowl, cover, and set aside to rise for 60 minutes. While dough is rising, prepare the bratwurst. In a large saucepan, layer in beer, onion slices, and bratwurst. Boil the beer-brat mixture for 20 minutes. Once done, rinse in hot water, place on plate, and put in the refrigerator.
Divide dough into 5 even pieces. Roll out each piece so that it can wrap all the way around one of the brats (similar to a hot dog). Place pretzel brats on greased sheet pan and brush with egg yolk. Add coarse salt, as desired. Bake pretzel brats at 475 for 12 minutes.
*Redbridge GF beer was a wonderful discovery my husband made. One of the first things I missed when going GF was beer. His family works for Anheuser-Basch (A&B), so we always got to try new flavors. A&B has partnered with the National Foundation for Celiac Awareness (NFCA) to produce this wonderfully light-tasting beer. It offers a rich, full-bodied lager brewed from sorghum for a well-balanced, moderately hoppy taste. For those gluten intolerant or Celiac individuals who miss their beer, I highly recommend Redbridge.