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What better time of the year to make pretzels….Octoberfest!!!
Oktoberfest is the world’s largest fair held annually in Munich, Bavaria, Germany. It is a 16-day festival running from late September to the first weekend in October with more than 6 million people from around the world attending the event every year. To the locals, it is not called Oktoberfest, but “die Wies’n”, after the colloquial name of the fairgrounds (Theresienwiese) themselves. The Oktoberfest is an important part of Bavarian culture, having been held since 1810. Other cities across the world also hold Oktoberfest celebrations, modeled after the original Munich event.
The Munich Oktoberfest originally took place during the sixteen days up to, and including, the first Sunday in October. In 1994, the schedule was modified in response to German reunification so that if the first Sunday in October falls on the 1st or 2nd, then the festival would go on until October 3 (German Unity Day). Thus, the festival is now 17 days when the first Sunday is October 2 and 18 days when it is October 1. In 2010, the festival lasted until the first Monday in October, to mark the anniversary of the event. The festival is held in an area named the Theresienwiese(field, or meadow, of Therese), often called Wiesn for short, located near Munich’s center. Large quantities of Oktoberfest Beer are consumed, with almost 7 million litres served during the 16 day festival in 2007. Visitors may also enjoy a wide variety of traditional food such as Hendl (roastchicken), Schweinebraten (roast pork), Schweinshaxe (grilled ham hock), Steckerlfisch (grilled fish on a stick), Würstl (sausages) along with Brezen (pretzel), Knödel (potato or bread dumplings), Käsespätzle (cheese noodles), Reiberdatschi (potato pancakes), Sauerkraut or Rotkohl/Blaukraut (red cabbage) along with such Bavarian delicacies as Obatzda (a spiced cheese-butter spread) and Weisswurst (a white sausage).
Yield: 4-6 Servings
Prep Time: 20 Minutes
Bake Time: 15 Minutes
1 tablespoon oil (vegetable, canola or corn)
¾ cup very warm tap water
1 cup shredded sharp cheddar cheese
2 packages (6.4 ounce size) Brown n’ Serve Fully Cooked Sausage Links, thawed
In a medium size mixing bowl add combine yeast and sugar. Stir in very warm water (105-115°F). Let sit 3 to five minutes. Add pretzel mix, oil and cheddar cheese, stir until thoroughly combined (dough may be stiff; use hands if desired).
Cover dough and let rise 25 minutes in a warm, draft-free place.
Remove sausage from box. Place on paper towel and microwave one minutes. Pat sausage dry.
Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
Divide dough into 20 equal sized balls. On a clean, dry surface roll each piece into an 9-inch rope. Wrap rope around sausage and place on prepared baking sheet. Continue with remaining pieces.
Brush each pretzel sausage with an egg wash (one egg slightly beaten with one tablespoon water).
Bake 12-15 minutes, or until slightly golden. Serve with warm maple syrup.
½ cup boiling water
1 cup sugar
¼ teaspoon maple flavoring
In a saucepan, combine sugar and water. Cook and stir until sugar is dissolved. Remove from heat, and stir in maple flavor.