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Reuben Pretzel Bites

Appetizer, Recipes

Katie Peterson encourages making sauerkraut part of your menu plans well into winter and beyond. She collects the recipes featured on the Frank’s Kraut site through interactions she has on social media with the brand’s followers. More than 30 of the featured recipes, including these pretzel bites, play on the age-old combination of corned beef, Swiss cheese and sauerkraut. “The most popular thing is anything Reuben,” Peterson says.

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

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

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.