Oktoberfest Recipes

Oktoberfest Party Recipes
Throw your own Oktoberfest celebration with traditional Oktoberfest fare! Just add beer.

Hearty German food and drink feel so appropriate for Autumn, it only makes sense to join in the traditional Bavarian festivities and celebrate Oktoberfest with these recipes! Lederhosen not required, but suggested.

Oktoberfest, which takes place annually in Munich, Bavaria, Germany, began as a celebration of King Ludwig I’s marriage to  Therese of Saxe-Hildburghausen on October 12, 1810. The celebration involves plentiful alcohol consumption, and requires some quality drinking food to balance the booze! These pretzels, bratwurst, and gurkensalat ought to do the trick. 

Oktoberfest Party Recipes

Give your Oktoberfest spread a little magic with autumn leaves cut from card stock and pretzels hanging from gathered bare branches.

German-Style Pretzels

Servings: 12 pretzels


  • 4 cups all purpose flour
  • 2 tsp salt
  • 1 tsp brown sugar
  • 1 cup lukewarm water
  • 4.5 tsp (2 packets) yeast
  • 3 tbsp softened butter + 2 tbsp more for baking sheets
  • Flake salt or pretzel salt for sprinkling
  • 1/2 cup baking soda
  • 2 quarts water
  • 1 egg yolk beaten with 2 tsp water to form an egg wash


  • Add the yeast in the lukewarm water, and stir until dissolved completely. Whisk together the flour and salt in a large bowl. Make a well in the mixture and add the sugar to the center, then pour the yeast on top. Rest for 15 minutes, then mix. Add the softened butter and knead into a smooth dough, then cover loosely with cling wrap and rest for 30 minutes.
  • Meanwhile, heat the oven to 400F and prepare the baking sheets. Spread 1 tbsp butter all over the surface of both baking sheets (this will keep the parchment in place), then fit each sheet with parchment paper. Spread the remaining tbsp of butter over top of the parchment paper (this is for flavor).
  • Divide the rested dough into 12 equal sized pieces, keeping the pieces loosely covered with the cling wrap while working. Roll each piece into a 24 inch rope and slightly taper at the ends. Form pretzel twists, secure each end with a drop of water, and transfer to the prepared baking sheets. Let pretzels rest 30 minutes uncovered to form a skin. (This will help the dough form a nice crust when baked.)
  • In a wide, medium saucepan, combine the baking soda and water. Bring the mixture to a simmer. One at a time, add the pretzels to the simmering liquid facing upward for 10 seconds, then flip and simmer 10 seconds more and move back onto the baking sheets. Do not exceed 10 seconds per side-- it’s quick!
  • Brush the pretzels with the egg wash, then use a very sharp knife or a razor to score the sides and and base of the pretzels. Sprinkle with salt and bake 20 -25 mins (depending on how dark a crust you like!) Swap and rotate the sheets halfway through cooking for even browning.
  • Serve warm with spicy German mustard! Store in the refrigerator (if there are any left!) for up to 2 days or freeze and reheat in the oven.

Beer Poached Bratwurst + Onions

Servings: 2 Servings


  • 1 tbsp butter
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp garlic powder
  • 1 sweet onion, sliced
  • 4 bratwursts
  • 2 cups beer


  • In a dutch oven or heavy bottomed pot, melt the butter over medium heat. Add the salt, sugar, and garlic powder, stirring to combine, followed by the onions, bratwursts, and beer. Bring the mixture to a boil. Reduce heat and simmer until bratwursts are firm to the touch, about 10-12 mins.
  • Transfer the bratwursts to a plate and continue to cook the onions in the beer until the liquid has completely cooked out, and the onions are turning golden, about 30-40 minutes. Add the bratwursts back to the pot and brown all over.
  • Serve the bratwursts topped with the onions. Yum!

German Gurkensalat (Cucumber Salad)

Servings: 4 Servings


  • 2 large english cucumbers, sliced thin
  • half a medium red onion, sliced thin
  • 1 tsp salt, divided
  • 1/4 tsp Black pepper
  • 1.5 tbsp sugar
  • 3 tbsp white vinegar
  • 1 tbsp chopped dill
  • 1/2 cup sour cream
  • 1 tsp german mustard or dijon mustard


  • Toss the sliced cucumbers with 1/2 tsp salt in a colander and let drain for 30 mins, stirring occasionally. Rinse the cucumbers, then wrap in a clean dish towel and shake dry.
  • Stir together the salt, pepper, sugar, vinegar, dill, sour cream, and mustard, then add cucumbers and onions. Refrigerate for 1 hour or up to overnight before serving to let the flavors mingle.

Oktoberfest Party Recipes

Don’t forget the accoutrements! Mustard, sauerkraut, and gherkins.

Oktoberfest Party Recipes

Soft, salty pretzels, juicy bratwurst, and refreshing cucumber salad sure are a match made in culinary heaven.

What’s your favorite beer to pair with these Oktoberfest foods?

Beer onions > any other bratwurst topping. True or false??

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.