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Oktoberfest Recipes
Bavaria’s harvest festival of pretzels, roast chicken, and sausage. Below are 6 authentic dishes tied to Oktoberfest, each from a real place and culinary tradition.
6 recipes
Bayerischer Kartoffelsalat (Bavarian Potato Salad)Bavaria (Munich), Germany · easy · 40 minWarm sliced waxy potatoes dressed while hot with mustardy broth, vinegar, oil and onion (no mayonnaise), the light southern German potato salad served all through Oktoberfest.
Blaukraut (Bavarian Braised Red Cabbage)Bavaria (Munich), Germany · easy · 75 minRed cabbage slowly braised sweet-and-sour with apple, vinegar, cloves and juniper until glossy and tender, the classic Bavarian side to roast pork knuckle and Oktoberfest roasts.
Brezn (Bavarian Soft Pretzel)Bavaria (Munich), Germany · advanced · 55 minThe glossy dark-brown Bavarian soft pretzel, chewy-crusted and scattered with coarse salt, dipped in an alkaline bath before baking, carried by the armful at Oktoberfest.
Obatzda (Bavarian Cheese Spread)Bavaria (Munich), Germany · easy · 15 minA rust-coloured beer-garden spread of ripe camembert mashed with butter, paprika, caraway and onion, scooped up with pretzels and radishes.
Schweinshaxe (Roast Pork Knuckle)Bavaria (Munich), Germany · advanced · 200 minA whole pork knuckle simmered in beer and aromatics, then roasted hot until the rind blisters into glassy crackling and the meat pulls from the bone, the Bavarian beer-hall centrepiece.
Wiesn Hendl (Oktoberfest Roast Chicken)Bavaria (Munich), Germany · easy · 75 minThe true Oktoberfest treat: a whole chicken rubbed with paprika butter and stuffed with parsley, roasted until the skin is deep golden and crisp, then served in halves.
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