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Easy Sheet-Pan Oktoberfest Bratwurst and Pretzel Bites

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This sheet-pan dinner brings together everything you love about Oktoberfest—hearty sausage, warm pretzel bites, and tangy mustard—all roasted on one pan for a quick, easy, and satisfying meal that feels like a party.

Ingredients

Scale
  • 4–5 fresh bratwurst links
  • 1 (16-ounce) ball store-bought pizza dough
  • 1/4 cup baking soda
  • 1 large egg
  • 1 tablespoon water
  • Coarse sea salt, for sprinkling
  • German-style mustard, for serving
  • 1/2 cup lager or pilsner (or chicken broth)
  • 2 tablespoons melted butter

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or a silicone mat.
  2. In a small skillet or saucepan, add bratwurst links and pour in 1/2 cup beer (or chicken broth). Bring to a gentle simmer over medium heat, cover, and steam for 8-10 minutes, turning once halfway through.
  3. While brats steam, bring a large pot of water to a rolling boil. Carefully add 1/4 cup baking soda; stir until dissolved.
  4. On a lightly floured surface, roll out pizza dough into a 1/2-inch thick rectangle. Cut into 1-inch squares (about 40-50 pieces).
  5. Working in batches of 8-10, drop dough squares into boiling baking soda water. Boil for exactly 30 seconds. Use a slotted spoon to transfer to prepared sheet pan, spacing them apart.
  6. Nestle steamed bratwurst links among pretzel bites on the sheet pan.
  7. In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash over pretzel bites (avoid brats). Sprinkle generously with coarse sea salt.
  8. Bake for 15-20 minutes, until bratwurst are cooked through (internal temperature 160°F / 71°C) and pretzel bites are deep golden brown. Rotate pan halfway through.
  9. As soon as pan comes out of oven, brush melted butter over hot pretzel bites.
  10. Let rest for 5 minutes. Serve with mustard for dipping.

Notes

Prick each sausage a few times with a fork before baking to prevent bursting. Don’t skip the boiling step for the pretzels—it gives them their classic chewy texture and dark crust. Space the pretzel bites apart on the pan to avoid steaming. For best results, use an instant-read thermometer to check bratwurst doneness (160°F / 71°C).

Nutrition

Keywords: Oktoberfest, bratwurst, pretzel bites, sheet pan dinner, easy, fall, German, sausage, pretzel

Find it online: https://emmastirs.com/easy-sheet-pan-oktoberfest-bratwurst-and-pretzel-bites/