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Cozy Oktoberfest Pretzel Board for Two: Easy Fall Recipe

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Warm, salted pretzels with a trio of dipping sauces, sausages, and all the cozy fall vibes. This board is designed for two and comes together in about 45 minutes.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup warm water (about 110°F)
  • 1 tablespoon brown sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • ¼ cup baking soda
  • 1 large egg, beaten
  • Coarse sea salt or pretzel salt
  • 2 high-quality bratwurst or smoked sausages
  • ½ cup beer cheese dip (store-bought or homemade)
  • ¼ cup stone-ground mustard
  • ¼ cup honey mustard
  • 2 small apples, sliced (Honeycrisp or Granny Smith)
  • ½ cup pickled vegetables (cornichons, pickled onions, or mix)
  • Fresh rosemary sprigs for garnish (optional)
  • For the Quick Beer Cheese Dip: 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ½ cup milk (whole milk preferred)
  • ¼ cup Oktoberfest or lager beer
  • 1 cup shredded sharp cheddar cheese
  • ¼ teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Activate the Yeast: In a large mixing bowl, combine warm water and brown sugar. Sprinkle yeast on top and let sit for 5-10 minutes until frothy.
  2. Make the Dough: Add flour, salt, and melted butter to the yeast mixture. Stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
  3. First Rise: Place dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot for about 30 minutes until doubled in size.
  4. Shape the Pretzels: Punch down dough and divide into 4 equal pieces. Roll each into an 18-inch rope. Form a U shape, cross ends over twice, then fold down to the bottom of the U. Press ends to seal. Place on a parchment-lined baking sheet and let rest for 10 minutes. Preheat oven to 425°F.
  5. The Baking Soda Bath: Bring a large pot of water to a boil. Add baking soda (it will bubble). Carefully lower one pretzel into the water using a slotted spoon. Boil for 30 seconds per side. Remove and place back on baking sheet. Repeat with all pretzels.
  6. Egg Wash and Salt: Brush each boiled pretzel with beaten egg wash. Sprinkle generously with coarse sea salt.
  7. Bake: Bake for 12-15 minutes until deep golden brown. Let cool on baking sheet for 5 minutes.
  8. Cook the Sausages: While pretzels bake, cook sausages by grilling, pan-frying, or air-frying at 375°F for 10 minutes. Slice into bite-sized pieces.
  9. Assemble the Board: Place warm pretzels on a wooden board. Arrange sliced sausages, apple slices, pickled vegetables, and dipping sauces in small bowls around them. Garnish with fresh rosemary if desired. Serve immediately.

Notes

Don’t over-knead the dough; stop when smooth and elastic. The baking soda bath is crucial for the chewy crust—boil exactly 30 seconds per side. If your kitchen is cold, the dough may take longer to rise. For best results, use an oven thermometer to ensure accurate temperature. Pretzels are best eaten the day they’re made but can be stored in an airtight container for up to 2 days. Reheat in a 350°F oven wrapped in foil for 5-7 minutes.

Nutrition

Keywords: Oktoberfest, pretzel board, fall recipe, date night, German food, pretzels, beer cheese dip

Find it online: https://junomeals.com/cozy-oktoberfest-pretzel-board-for-two-easy-fall-recipe/