Oktoberfest Board Recipe
Large sourdough pretzel baked with everything bagel spices, cornichon pickles, shaved French radishes
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Ingredients
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Pretzel Dough
Topping
Accompaniments
Method
Pretzel Preparation
- 1
Prepare the Yeast
In a small bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy.
- 2
Make the Dough
In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and melted butter. Mix until a dough forms. Knead for about 5-7 minutes until smooth.
- 3
Let the Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 4
Shape the Pretzel
Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a long rope and twist into a pretzel shape.
Baking the Pretzel
- 5
Prepare the Baking Soda Bath
In a large pot, bring about 10 cups of water to a boil. Carefully add baking soda (the mixture will bubble).
- 6
Boil the Pretzels
Gently place each pretzel into the boiling water for about 30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.
- 7
Add Toppings
Sprinkle the pretzels with everything bagel seasoning while they are still wet from the boiling bath.
- 8
Bake the Pretzels
Bake in the preheated oven for about 12-15 minutes or until golden brown.
Prepare Accompaniments
- 9
Prepare the Radishes
Thinly slice the French radishes using a sharp knife or mandoline.
- 10
Serve
Arrange the baked pretzel on a serving board with cornichon pickles and sliced radishes. Enjoy!