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Bratwurst Stuffed Pretzel Bites

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Bratwurst Stuffed Pretzel Bites — get your brat and soft pretzel fix all in one little package. Soft & chewy and very dippable!

Three rows of baked pretzel bites on a sheet pan.

Did Someone Say Oktoberfest?

(Okay, okay…technically the for real Oktoberfest is almost over, but not quite yet!)

You can’t celebrate Oktoberfest without a big, soft Bavarian pretzel and some German sausage piled with sauerkraut and mustard. 

Sooo…if you’re into all that, but also a grazer, these bratwurst stuffed pretzel bites will save the day! Get your fix without having to mortgage a second stomach.

They are delish dunked in mustard or Beer Cheese Fondue. And, they really are quite easy and quick to make! You’ll be whipping these up all the time!

Rows of baked and salted pretzel bites on a sheet pan.

Gather Your Ingredients

  • Bratwurst — or any German (or non-German) sausage you like. You can purchase fresh and cook them yourself or use a fully-cooked variety. Only one or two links are needed.
  • Fresh pizza dough — purchase ready-made from the store. You can usually find this in the deli or prepared foods section of your grocer. The tube version works, too.
  • Water + baking soda — are boiled together to create an alkaline bath for the pretzels. This helps the pretzels achieve that chewy exterior and deep golden brown color when baked.
  • Egg — whisked with a bit of water to make an egg wash. 
  • Coarse sea salt — or pretzel salt, to sprinkle on top.
Raw ingredients for bratwurst stuffed pretzel bites on a white plank table.

How To Make Pizza Dough Pretzel Bites

  1. Dice the bratwurst into 1/2-inch cubes. You’ll need 24 and may require only one link, maybe part of a second. 
  2. Divide the dough into 4 portions. Shape each into a roll, then divide those into 6 portions for a total of 24. 
  3. Wrap a portion of dough around a sausage cube and pinch the edges to seal it shut. Set aside on a parchment lined sheet pan.
  4. Bring 8 cups of water to a boil. Add the baking soda to dissolve. Working in batches, boil the pretzels bites for 20 seconds then remove them back to the sheet pan using a slotted spoon or skimmer
  5. Whisk the egg with a little water, then brush the tops of each pretzel bite. Sprinkle coarse salt on each. Bake for 15 to 18 minutes in a 425°F oven.

Helpful Recipe Tips

  • Use a large, high-sided pot to boil the water. When you add the baking soda, it will foam up and threaten to spill over, but the high-sides will keep your bath where you want it…in the pot.
  • After you boil the pretzels, and they really only need 15 to 20 seconds, they may look a little weird and craggy. It’s normal. As they bake, they’ll develop a smoother exterior as the interior tries to expand against the shell created by the baking soda bath.
  • Also after boiling, if any of the bites split at the seam, you can try to pinch them shut again or just place them seam-side down on the sheet pan.
  • Store leftovers in an air tight container for 2 to 3 days in your fridge. Warm up in a 350°F oven for 5 to 8 minutes.
  • Want to do some of the prep ahead of time? You can boil the bites, allow them to cool, then store them in the fridge hours before or the day before. When you’re ready to bake, transfer them to a sheet pan and follow the instructions in the recipe below!

Other Ways to Use the Rest of the Bratwurst

So, you maybe had to purchase an entire package of bratwurst for just those one or two you need for this recipe. Now what?

I’d grill them all! Slice the rest and serve them along with the pretzel bites on a big platter. Don’t forget to offer a couple different styles of mustard and of course, cheese dip!

A round tray full of baked pretzel bites next to dishes of dips.

What to Sip

Definitely beer! 

That obvious + lame suggestion aside, you should definitely read this informational and entertaining article from Food & Wine, What the Heck Is an Oktoberfest Beer?

But hey…if you can’t make it to Munich, there are plenty of stateside breweries producing respectable Oktoberfest-style beers. Grab your stein and enjoy! 

When to Make These Little Nuggets

If I haven’t dropped enough hints yet, these are perfect to make for your Oktoberfest celebration! But really, these are great for game days or anytime you want a filling party snack. Swap out the brat for hot dogs and any kids’ party buffet table just got more interesting!

(Oh, speaking of Oktoberfest celebrations…you gotta make Air Fryer German Style Potato Salad with Jammy Eggs!)

More Bite Size Recipes!

Three rows of baked pretzel bites on a sheet pan.

Bratwurst Stuffed Pretzel Bites

Sip + Sanity | Linda Feller
Bratwurst Stuffed Pretzel Bites — get your brat and soft pretzel fix all in one little package. Soft & chewy and very dippable!
Prep time.15 minutes
Cook time.5 hours 20 minutes
Total time.5 hours 35 minutes
Number of servings.24 pieces
Calories per serving.61 kcal


  • 1 link bratwurst, cooked, you may need part of second link depending on size
  • 1 pound pizza dough, store-bought or homemade
  • 8 cups water
  • cup baking soda
  • 1 egg
  • coarse sea salt


  • Slice the bratwurst into 24 1/2-inch cubes. You may need a little more one link depending on the cooked size.
  • Divide the pizza dough into four equal portions. Roll each portion into a log, then cut each log into 6 equal portions. Wrap one portion of dough around a piece of bratwurst and pinch the edges shut. Set aside on a parchment lined sheet pan to rest on the counter.
  • Bring 8 cups of water to a boil in a large, high-sided pot. Preheat the oven to 425°F.
  • Once the pot of water is boiling, add the baking soda (it will foam, then subside) and stir to dissolve. Working in batches, boil the pretzel bites for 20 seconds. Remove them from the pot with a slotted spoon and return them to the sheet pan. If any of split at the seam, just place them seam side down.
  • With a fork, whisk the egg with 1-1/2 tablespoons of water and brush over the top of each pretzel bite. Sprinkle with salt, then bake for 15 to 18 minutes until they are deep brown.


Calories: 61kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 629mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 10IU | Calcium: 4mg | Iron: 1mg
Keywords.fall, game day, oven, semi-homemade, stove top
Did You Make This Recipe?Be sure to share a comment below!

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