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Recipes for Oktoberfest

Recipes for Oktoberfest

Can’t make it to Germany for the world’s largest fair? No worries: you can create Bavarian-inspired dishes in your own kitchen. From beer to brats—and the most flavorful soft pretzels you’ll ever bake—we’ve got recipes in the spirit of Oktoberfest for your own homemade celebration.


Pork Burgers with Sauerkraut and Gruyère

A cross between a patty melt and a Reuben, these skillet burgers, with their piled-high sauerkraut, make a tasty (and quick-to-make) Oktoberfest dinner.

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German Potato Salad

With bits of bacon and a tangy dressing, this warm salad is a staple at Oktoberfest gatherings in the states.

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Bratwurst Sandwiches with Tomato Jam & Sauerkraut

Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for these hearty sandwiches. If you don't have a grill or you're rained out, cook the bratwurst on a grill pan on the stovetop, or broil them. They'll taste just as good.

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Cabbage Slaw with Bacon Dressing

It’s the cider vinegar that gives this warm slaw its tanginess. It’s the perfect accompaniment to pork chops, sausages, or any roasted meat. Add a cold beer and you’ve got the makings of an Oktoberfest-inspired meal.

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Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes

A mixture of fresh rosemary, sage, and thyme coats quick-cooking pork tenderloin, which pairs beautifully with tender apples and potatoes. The whole thing makes your kitchen smell like a dream, and the flavor? Even better.

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A German Brew in America

Only a few labels brewed in Munich can be called authentic Oktoberfest beers, but you can toast the fest with a German-style beer brewed in an American microbrewery using grains and hops from Germany and a proprietary yeast from Bavaria.

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Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.

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Bratwurst with Apple-Onion Relish

Tart apple, tangy mustard, and red pepper add color, crunch, and bright flavor to cheesy brats.

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Bavarian-Style Soft Pretzels

We have German monks to thank for these golden-brown beauties. For depth of flavor, Peter Reinhart adds a touch of brown sugar to his dough, and a dip in food-safe lye makes the crust a deep glossy-brown.

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Pretzel-Crusted Chicken Breasts

Ground pretzels not only make a great crunchy-salty coating for chicken, they also make this dish a family-friendly favorite. Add the mustardy dipping sauce and you’ve got a dinner fit for any weeknight.

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Beer-Braised Brats with Pickle Juice Slaw

A tangy cabbage and carrot slaw is a knockout topping for juicy bratwursts. In the spirit of Oktoberfest, substitute long pretzel rolls for the hoagie rolls, if you can find them.

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