Bavarian Pretzel Buns - 12 Pack
90%Read ReviewsShips to U.S. & Canada
Some restrictions applyEat as appetizer breadsticks or use as buns!
Soft Pretzel Sausage Buns are great for an appetizer and, of course, Our famous bratwursts. Try them toasted! Best served warm and chewy with kosher salt.
Founded in Madison, Wisconsin, in 1989, State Street Brats is famous for its legendary Red Brats, a mixture of pork and beef. The recipe for these red-hued sausages originated in the 1950’s, when a local Madison butcher began making them for a restaurant called the Brathaus. State Street Brat’s current owners worked at the Brathaus while going to college in the 1970’s and later purchased the recipe, which remains unchanged. The Red Brats are made from a mixture of pork and beef (the beef gives them their signature red color), and the White Brats (which are pork-only) have been provided by the legendary Bakalars Sausage Company in LaCrosse Wisconsin, since 1989. State Street Brats are smoked, split, and grilled to perfection, offering a delicious bite of the Badger state.
This package serves 10 -12 people and includes 12 Bavarian Pretzel Buns
- Each bun measures approx 5-6″ × 1″
- Eat as appetizer breadsticks or use as buns!
- Choose to add on a bag of cheese curds (approx 10 each)
- Bavarian Pretzel Buns ship fresh
- Upon arrival, store at room temperature
- Buns last up to 2 days at room temperature or up to 5 months in the freezer, do not refrigerate
- To thaw, let stand, unopened, at room temperature for 1.5 to 2 hours
To Serve
Oven
- Preheat oven to 325°F
- Place buns cut side up on a baking sheet and bake for 3 minutes
- Enjoy!
Toaster
- Place buns cut side up on a baking sheet
- Toast buns for 45 to 60 seconds
- Enjoy!
Stovetop
- Place buns cut side down on a skillet
- Toast over medium heat for 45 to 60 seconds
- Enjoy!
Grill
- Place buns cut side down on the grill
- Toast on medium heat with the lid closed for 30 to 60 seconds
- Enjoy!
To salt buns, lightly moisten with water, and sprinkle immediately with enclosed pretzel salt. If warming in the oven, add salt before heating.
Cheese Curds
- Preheat oven to 400°F
- Bake for 15 minutes or until hot
- Enjoy
Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Canola Oil, Sugar, Contains Less Than 2% Of Each Of The Following: Yeast, Salt, Malt, Vegetable Protein, Sodium Hydroxide, Wheat Starch, Ascorbic Acid Added As A Dough Conditioner, Enzymes, Microcrystalline, Cellulose
Wisconsin's Legendary Brats
Wisconsin's Legendary Brats
State Street Brats was founded in 1989, but its legendary Red Brats can trace their history back to the 1950s, when a local Madison butcher began making them for a restaurant called the Brathaus. State Street Brat’s owners worked at the Brathaus in the ‘70s while going to college, and purchased the recipe shortly thereafter.
The recipe remains unchanged all these years later, and these famous brats, which are smoked, split and grilled, are beloved by generations of Madisonians. The Red Brats are made from a mixture of pork and beef (the beef gives them their signature red color), and the White Brats (which are pork-only) have been provided by the legendary Bakalars Sausage Company in La Crosse Wisconsin, since 1989. When partnered with some fried cheese curds, it’s a true taste of the Badger State.
