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Oktoberfest Stuffed Pretzels (Apple Strudel Filling)

Preparation 90 Cook Time 15

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.

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