As we are approaching the holiday season, we’re all getting so excited about all things Fall, pumpkin and maybe even thinking of Christmas already. But we would be remiss to skip over the all-important festivities of Oktoberfest. I mean, who wants to miss out on beer anyway?!
The first thing that of course comes to mind thinking of Oktoberfest is… beer. Then maybe bratwurst? Sauerkraut? How about pretzels and Apple Strudel?
For these pretzels, I wanted to take a twist on some classic Oktoberfest foods, and bring them together into one delicious sweet and savory treat. Meet the new Oktoberfest Stuffed Pretzel with Apple Strudel filling!
I do have to be honest here and admit that I am not the biggest fan of German food. I know, I know. Buuuut I do love me a bratwurst every now and then, and I’ll never say no to a delicious pretzel or some Apple Strudel. And beer. I guess I am a German food girl now that I’m spelling it out for myself!
You may be thinking that a homemade pretzel is super hard to make and you know what? You aren’t the only one. I thought this recipe was going to be pretty difficult, but I was very pleasantly surprised to find out how quickly it actually came together and it was really quite simple! I did not, however, want to go the extra mile and shape them into classic pretzel twists, so pretzel rolls here I come!
This recipe is very fun, delicious and deceivingly simple! And don’t forget to serve it with beer!
What You Need
This simple recipe requires a few special kitchen tools. Check the list below and make sure you’ve got everything before making your pretzels. If you need any of the items, simply click on the link and add it to your Amazon shopping cart. Essentials made easy!
- Good Cook OvenFresh Stoneware 3-Piece Mixing Bowl Set
- Good Cook Touch Pizza Cutter
- Good Cook Asian Spider Wok Strainer
- Good Cook Classic 11″ Stir-Fry Pan
How do you celebrate Oktoberfest?
Oktoberfest Stuffed Pretzels (Apple Strudel Filling)
A delicious twist on the classic Oktoberfest foods. Pretzels stuffed with Apple Strudel filling.!
- 1 cup peeled and sliced apples (I used honeycrisp)
- ¼ cup chopped walnuts
- ½ cup raisins
- 1 tsp ground cinnamon
- 1/3 cup sugar
- ½ tsp lemon zest
In the bowl of a stand mixer, add warm water (from tap), brown sugar, yeast and melted butter. Mix with a spoon and allow to sit for 5 minutes. After the 5 minutes, add the dough hook attachment to the mixer, lock in the bowl to the stand mixer, turn on LOW and add salt, and slowly add in 4 ½ cups of the flour. Once all flour is mixed in, mix on low for 3-4 minutes, until dough comes together. If needed add more flour, 1 tsp at a time if dough is too wet. Remove from bowl, add to a lightly floured surface and continue kneading together with your hands, until dough forms a ball. Transfer to a large bowl that has been coated with canola oil. Turn dough in bowl to also coat dough with oil, cover with plastic wrap and allow to sit in a warm area for 1-2 hours, until at least doubled in size. While you wait for dough to rise, make strudel. Peel and slice apples into bite sized pieces, and add all filling ingredients into a bowl and stir to toss together. Set aside until needed. When dough has doubled in size, preheat oven to 425°F, and place the 3 quarts of water on the stove in a stockpot and bring to a boil. Once to a boil, slowly add in the baking soda (do not dump in!) until all mixed. Keep on burner until ready. Remove dough to a floured surface, and roll out into a large square measuring roughly 1” thick. Cut into roughly 2” squares using a pizza cutter. I got 10 squares but you may get more or less. Add 1-2 tbsp of the strudel filling to the middle of each square, brush the edges with the beaten egg, pinch up the sides to meet each other and close around the filling. Pinch well, sealing the filling into the pretzel and form into a ball. Place on a plate seam side down and repeat with remaining pretzels. Using a wok strainer, lower 3 pretzel rolls into the water/baking soda mixture on the burner and cook for about 1 minute, flipping over briefly and removing to a parchment paper lined baking sheet. Repeat with remaining pretzel rolls, and when all have been in the water and are on the baking sheet, sprinkle tops with sea salt and bake in preheated oven 15 minutes, or until tops are golden brown. Serve immediately, with beer.