Oktoberfest

We decided to have an Oktoberfest themed dinner tonight. We made Bavarian Pretzels, which were really fun to make and tasted delicious too. We bought traditional Nuremberg Bavarian bratwurst from Trader Joes (this was our favorite bratwurst while traveling in Munich). We also used Oma's sauerkraut recipe to make some delicious sauerkraut and we of course had beer. It ended up being a lot of fun to make and eat! :) Here is the Pretzel Recipe in case you want to have your own Oktoberfest celebration!

Giant Bavarian Pretzels

From Rachael Ray

Makes: 6

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1 ½ cups lukewarm water

1 package active dry yeast

4 ½  cups flour

2 tablespoons light brown sugar

2 teaspoons table salt

1 large egg, separated

4 tablespoons unsalted butter, melted

2 tablespoons baking soda

Coarse salt for sprinkling

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1.       Preheat oven to 400°F. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the water and yeast; let stand for 5 minutes.

2.       Using a standing mixer fitted with a dough hook, combine the flour, brown sugar and table salt. Mix in the egg yolk, butter and yeast mixture on low speed until the dough is smooth and elastic, 5 to 7 minutes. Let the dough rest 5 minutes.

3.       In a large, shallow baking dish, combine the baking soda with 2 cups warm water. On a work surface, divide the dough into 6 equal pieces. Using your hands roll out each piece into a rope about 42 inches long; dip in the baking soda mixture for 30 seconds. Using the prepared pans as a work surface, shape each rope into a pretzel.

4.       In a small bowl, beat the egg white with 1 tablespoon water. Brush the pretzels with egg white mixture. Sprinkle with the coarse salt and bake until deep golden, 12 to 15 minutes.