Vegetarian Pretzel Corn Dogs with Mustard Cheese Sauce

Vegetarian Pretzel Corn Dogs with Mustard Cheese Sauce

Pretzel Batter

Flour 1 Cup
Cornmeal 1/2 Cup
Pretzel Twists 1/2 Cup
Sugar 2 Tablespoons
Baking Powder 4 teaspoons
Egg 1
Salt 1/2 teaspoon
Milk 1 1/2 Cups

Mustard Cheese Sauce

Unsalted Butter 2 Tablespoons
Flour 2 Tablespoons
Milk 1 1/2 Cups
Whole Grain Mustard 2 Tablespoons
White Cheddar Cheese 1/2 Cup


Popsicle Sticks 8
Vegetarian Bratwursts 8

These are a great twist on a traditional corn dog. The recipe will work with regular sausages.

I found this recipe on Spoon Fork Bacon, and adapted it for vegetarians, if you use traditional Bratwurst make sure they are fully cooked.

Mustard Cheese Sauce

  1. Melt the Butter in a small saucepan over medium heat, add the flour and whisk together over the heat for about 2 minutes. Stir in the milk and continue to whisk for about 2-3 minutes or until it is smooth.  Add the Mustard and grated Cheese and whisk again until smooth, season with Salt & Pepper. Set aside, cover to keep warm.

Pretzel Batter

  1. Grind the Pretzels until they are finely ground, add to bowl with the Flour, Cornmeal, Sugar, Baking Powder and salt to a mixing bowl and whisk together.
  2. Add the Egg and Milk and whisk until smooth.
  3. Heat Oil to 350 Degrees.
  4. Place the Popsicle Stick into the bottom of the Bratwurst, push it in far enough to secure it but leave enough to hold.
  5. Place the Batter on a Tall wide mouth glass (leave some room at the top).
  6. Dip the Bratwurst into the glass to coat with the Batter.
  7. Hold in the Oil for a few seconds so it seals it a bit and then let go and let them cook for at least 3-5 minutes or until quite golden brown, you want the batter to be cooked all the way through and to heat the Bratwurst.  The thicker the Batter the longer they will take.
  8. Serve with the Mustard Sauce. Warm it again if needed.




25 min


20 min



Skill Level