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Wholesome Oktoberfest Charcuterie Board with Easy Pretzels

Oktoberfest Charcuterie Board - featured image
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A wholesome and impressive charcuterie board featuring homemade soft pretzels, smoked sausage, cheeses, and pickled vegetables. Perfect for game days, Oktoberfest gatherings, or any occasion where you want to serve something special without spending all day in the kitchen.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 1 packet active dry yeast (about 2 ¼ teaspoons)
  • 1 tablespoon honey or maple syrup
  • 3 ½ cups all-purpose flour (or substitute 1 cup with whole wheat pastry flour)
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted (plus more for brushing)
  • ¼ cup baking soda
  • Coarse sea salt or pretzel salt for sprinkling
  • 8 ounces high-quality smoked sausage or bratwurst, sliced
  • 4 ounces sharp cheddar cheese, sliced or cubed
  • 4 ounces smoked gouda, sliced
  • ½ cup whole grain mustard
  • ½ cup beer cheese dip or warm cheese sauce
  • 1 cup pickled vegetables (cornichons, pickled okra, or pickled red onions)
  • 1 cup grapes or apple slices
  • ½ cup roasted almonds or pecans
  • Fresh herbs for garnish (rosemary or thyme sprigs)

Instructions

  1. In a large mixing bowl, combine the warm water, yeast, and honey. Let it sit for 5-10 minutes until foamy and bubbly.
  2. Add the flour, salt, and melted butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
  5. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  6. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 18-20 inches long.
  7. Shape each rope into a U, then cross the ends over each other and press them onto the bottom of the U to form a pretzel shape.
  8. Bring a large pot of water to a boil and carefully add the baking soda. Stir until dissolved.
  9. Working in batches of 2-3, carefully drop the pretzels into the boiling water for 30-45 seconds per side. Use a slotted spoon to flip them.
  10. Transfer the boiled pretzels to the prepared baking sheet. Brush with melted butter and sprinkle generously with coarse salt.
  11. Bake for 12-15 minutes, until deep golden brown.
  12. Remove from the oven and brush with more melted butter immediately. Let cool for 5 minutes before serving.
  13. While the pretzels are baking, arrange the charcuterie board. Place small bowls for mustard and cheese dip in different spots.
  14. Arrange the sliced sausage and cheeses around the bowls. Fold the meat slices for visual interest.
  15. Fill in the gaps with pickled vegetables, grapes, and nuts. Scatter fresh herbs over everything.
  16. Once the pretzels are done, arrange them around the board or on a separate plate. Serve warm.

Notes

Don’t skip the boiling step—it gives pretzels their signature chew and deep brown color. For best results, let cheese and sausage come to room temperature before serving. Pretzels are best eaten the same day but can be reheated in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: Oktoberfest, charcuterie board, soft pretzels, game day, party food, German appetizer, homemade pretzels

Find it online: https://zestynora.com/wholesome-oktoberfest-charcuterie-board-with-easy-pretzels/