Pretzel-wrapped bratwurst

Combine the yeast, brown sugar and warm water at 100 to 120 degrees; let sit 5 minutes until foamy.

Add the salt, melted butter and flour a little at a time, stirring with a wooden spatula just to incorporate.

Mix with the beater attachment about 3 minutes, scraping down halfway.

Turn out onto a floured surface and knead 2 or 3 minutes to a smooth, elastic ball, using a bench scraper if it sticks.

Return to the bowl, cover with plastic wrap or a towel and let rise in a warm spot 45 minutes or until almost doubled; a small pot of boiling water in the oven makes a warm spot.

Rest the dough, cut the ball in half, then each half into triangles; roll each into a rope about 18 to 23 inches long.

Wrap a rope evenly around each cooked brat, cut off the end and press it into the wrap to secure.

Variation: slit a brat down the middle, fill with American cheese, then wrap in dough.

Stir the baking soda into the boiling water; boil each wrapped brat 30 seconds, then drain on a paper towel.

Place on parchment on a baking sheet, brush with beaten egg, sprinkle with coarse salt and bake.

Sprinkle a little extra kosher salt on top.