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A Hearty Oktoberfest Dinner

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Raise a stein to fall and friends with this rustic, delicious menu. Wow your guests with homemade soft pretzels (they’re easier than you think!) with whatever you prefer for dipping: grainy mustard, beer cheese, or honey butter for the younger set. For dinner itself, bratwursts are simmered in beer, then broiled and topped with a tangy cabbage-carrot slaw. On the side is a beautifully fresh spin on the classic German potato salad, with pickled red onions, plenty of parsley and dill, and a mustard-bacon dressing. Finish with an utterly simple Dutch baby–ahem German pancake filled with ripe, sweet pears. Be sure to pair the meal with your favorite Oktoberfest brews.

Menu Timeline

One Day Ahead (up to Three Weeks Ahead)

  • Make the pretzel dough; shape and freeze the pretzels.

4 Hours Ahead

  • Dip the pretzels.
  • Make the slaw.

2 Hours Ahead

  • Bake the pretzels.

40 Minutes Ahead

  • Marinate the onions and cook the potatoes for the salad.

30 Minutes Ahead

  • Braise the bratwursts.
  • Prep the pears for the pear pancake.

15 Minutes Ahead

  • Make the potato salad dressing and assemble the salad.

Just Before Serving

  • Broil the bratwursts.

After Dinner

  • Make the pear pancake.

The Menu


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