How to Make Reuben Pretzel Bites

Sauerkraut gets its big moment on New Year’s Day, but Frank’s Kraut in Fremont wants you to make its fermented cabbage part of your menu plans well into winter and beyond. The dozens of recipes on the company’s website range from Meat Lover’s Kraut Pizza to Krauted Beer Cheese to Sauerkraut Potato Pancakes.

Frank’s Kraut marketing manager Katie Peterson collects the recipes featured on the site from interactions she has on social media with the brand’s followers. Because of the company’s longevity (it was founded as The Fremont Kraut Co. in 1905) many of the ideas are tied to favorite family memories.

“Recipes that are passed down for generations don’t ever get old,” Peterson says.

More than 30 of the featured recipes, including these Frank’s Kraut Reuben Pretzel Bites, play on the age-old mix of corned beef, Swiss cheese and sauerkraut. “The most popular thing is anything Reuben,” Peterson adds. frankskraut.com


Frank’s Kraut Reuben Pretzel Bites | Serves 8 to 12

INGREDIENTS
1/4 pound corned beef, thinly shaved
1/2 cup Swiss cheese
1/2 cup Frank’s Kraut, drained and chopped
1 pound pizza dough, at room temperature
1/2 cup baking soda
4 cups water
Coarse salt, for topping
Melted butter, for finishing
Thousand Island dressing, for serving

DIRECTIONS
Preheat oven to 400 F. In a small pot, heat water and baking soda over low heat. In a bowl, mix together corned beef, cheese and kraut. Divide dough into 4 pieces. Roll each piece into a 2-foot rope and cut it into 2-inch sections. Flatten dough pieces and fill each with a teaspoon of kraut mixture. Pinch closed to ensure a tight seal. Place filled dough balls into baking soda water for 10 seconds before transferring to a baking sheet. Top with coarse salt and bake for 20 minutes. Brush pretzel bites with melted butter and serve with Thousand Island dressing.