The renowned Oktoberfest celebration in Munich runs from September 16 to October 3, ranking among Europe’s most celebrated food and drink festivals. German gastronomy shines with treats like Black Forest cake, yet the event is best known for its iconic pretzels, hearty sausages, and, of course, beer.
This piece invites readers to explore the traditional recipes that accompany the festival and to savor a complete menu designed to pair perfectly with beer.
A good beer shines on its own, but a tasty aperitif can heighten appetite before the main courses arrive. Pretzels, or brezel, are salted dough twists that often accompany an early drink. The crumbly texture is part of their charm, and the flavor payoff is worth it.
Contents
For the pre-fermented dough:
- Fresh yeast: 5 grams
- Strong flour: 250 grams
- Salt: 5 grams
- Water: 175 milliliters
For crackers
- Pre-fermented dough: 400 grams
- Strong flour: 500 grams
- Fresh yeast: 10 grams
- Sugar: 15 grams
- Salt: 10 grams
- Butter: 50 grams
- Milk: 100 milliliters
- Water: 100 milliliters
- Egg: 1
- Salt flakes: 1 tablespoon
- Sesame seeds: 1 tablespoon
- Mint leaves: To taste
Preparation
- First, prepare the pre-fermented dough. Mix flour, salt, yeast, and water in a bowl. Let it rest for thirty minutes, give it a light knead, return it to the bowl, cover with plastic wrap, and refrigerate to ferment overnight.
- Next, move on to the crackers. Add flour, sugar, salt, yeast, water, milk, butter, and the pre-fermented dough to a bowl. Knead until everything is well integrated. Cover with plastic wrap and rest for 30 minutes.
- Remove the dough and knead for about 3 minutes. Return it to the container, cover, and let it rise at room temperature until it doubles in volume.
- Divide the dough into 12 pieces and shape each into a ball. Roll each ball into a cylinder and then stretch to about 40 centimeters in length.
- Arrange the dough ties on two baking trays lined with paper, keeping them evenly spaced.
- Brush the loaves with beaten egg, cover with clean cloths, and let them rise for an hour until they double again.
- Remove the cloths and brush once more with egg. Sprinkle sesame seeds on one tray and salt flakes on the other.
- Bake the crackers in a preheated oven at 180-190°C for 10-12 minutes. Switch trays as needed to ensure even color. Cool on a wire rack and garnish with mint leaves.
With the crackers ready, the next course centers on a German potato and sausage salad. Potatoes take the starring role, and readers may substitute other ingredients if desired.
Contents
- Potato: 3
- Purple onion: One quarter
- Frankfurt sausages: 2
- Pickles: 4
- Old-fashioned mustard: 2 tablespoons
- Apple cider vinegar: 2 tablespoons
- Salt
- Parsley
- Chives
Preparation
- Boil potatoes in salted water until tender, about half an hour. Peel and cube them.
- Slice the sausages and sauté them in a pan with a touch of oil.
- Finely chop the onion. Dice two pickles and mix with the sausages. Add the potatoes, then season to taste. Chop the chives, reserve some for garnish, and fold the rest in.
- Whisk the mustard, vinegar, and 75-100 milliliters of oil to fashion the dressing. Pour over the mixture and toss gently.
- Plate using a round mold and fill with potato salad.
- Slice the remaining pickles in half lengthwise and place one half on each plate to finish portions.
- Finish with reserved chives and parsley for bright color.
The Oktoberfest menu leans on sausage-based dishes. This component blends easily with many accompaniments, and the second course features traditional sauerkraut paired with the renowned German sausages.
Contents
- Sausage: 6
- Column: 1
- White wine: 2 glasses
- Wine vinegar: 5 tablespoons
- Olive oil: 1 teaspoon
- Salt (regular and crystals)
- Black pepper
- Juniper berries
- Cumin seeds
- Parsley
Preparation
- Peel outer cabbage leaves and cut into julienne strands. Add peppercorns, juniper, and cumin. Salt to taste, then add a splash of wine and the vinegar. Simmer for about twenty to twenty-five minutes.
- Prick the sausages and sear them in a dry pan. Transfer to a pot and cover with white wine. Simmer for a quarter of an hour.
- Set up a hollow round mold and slide the cabbage underneath. Once cooked, slice the sausages and arrange on the cabbage. Drizzle with a touch of oil, finish with salt crystals, and scatter fresh parsley.
- Garnish with a pinch of parsley and serve promptly.
The meal fills the table and pairs wonderfully with beer, and the finale brings a sweet note with apple strudel that friends will love. Light, fragrant, and satisfying—what else could one want?
Contents
- Apples: 3
- Phyllo dough: 5 sheets
- Zest of an orange
- Raisins: 50 grams
- Sugar: 50 grams
- Melted butter: 60 grams
- Orange liqueur: 50 grams
- Cinnamon powder: 2 teaspoons
- Mint leaves
- Whipped cream
Preparation
- Soak the raisins in orange liqueur until soft.
- Peel the apples and slice them thinly. Place in a bowl.
- Mix half the sugar with half the cinnamon and orange zest. Toss the apples with this mixture, cover, and refrigerate overnight.
- Lay a large sheet of baking parchment on the counter. Place a sheet of filo and brush with melted butter. Add another sheet on top, leaving space between sheets, and brush again. Repeat until all five sheets are layered.
- Top with the remaining sugar and cinnamon. Spread the marinated apples and raisins to one side of the layered sheets. Roll using the parchment to create a log, then place on a baking tray.
- Top with the remaining sugar and cinnamon, and bake at 190°C for 50 minutes.
- Let rest for 15 minutes, then brush with a touch more butter. Slice and serve on dessert plates, with whipped cream and mint for garnish.