Oktoberfest! Soft Pretzels, Beer Cheese and Schnitzel

Oktoberfest Dish Guide

For the Beer Cheese

2 T unsalted butter

3 T AP flour

1 cup milk

1 cup beer (recommend lager or ale)

½ t garlic powder

1 t smoked paprika

1 T minced green onion greens (1-2 green onions)

8 oz cheddar cheese or cheese of your choice

1 T whole grain or dijon mustard

Salt and pepper to taste

In a saucepan over medium heat melt the butter and add the flour. Whisk to combine and cook out the roux 1-2 minutes. Add the milk and whisk to incorporate. Add the beer and whisk to incorporate. Cook over medium heat until thickened and the alcohol has evaporated (about 3-4 minutes). Add the garlic powder, paprika, mustard and season with salt and pepper. Do not oversalt as the cheese will add lots of salt too. Whisk until everything is homogenous. Remove from heat and fold in the cheese until it is totally melted. Add the green onions, taste for final seasoning, and serve.

For the Pretzels

3 ¾ - 4 cups of flour (recommend bread flour but AP will work)

1 ½ cups warm water

1 packet (~2 t instant dry yeast)

1 t sugar

1 t salt

4 T melted butter

Coarse salt

¼ cup baking soda

Water

Add the yeast to the warm water and let sit for 5-10 minutes. In a stand mixer or bowl with hand mixer or wooden spoon add 3 ¾ cups flour, sugar, salt and 1 T melted butter. Slowly mix in the water and yeast mixture until a shaggy dough forms. If using a stand mixer do this on low speed and then once the dough has formed increase to medium and knead for 3-4 minutes. If using a hand mixer or spoon, once the dough has formed turn it out onto a work surface and knead by hand for 3-4 minutes until it is no longer tacky. If you need to add the remaining ¼ cup of flour to make the dough come together or add a T or so of water, do so. The dough should be well hydrated but not very tacky or sticky. Once kneaded, leave to rise for 15-20 minutes.

Once risen slightly cut into 8 portions for large pretzels, 12 for regular size or 16 for small pretzels (we did 16 in the video). Working from the middle out, roll each piece of dough into a log from 18” long (for the small pretzels) to 30” for the large ones. Fold into any shape desired.

In a pot bring 6 cups of water to a boil and add the ¼ cup baking soda. Boil each pretzel for about 30 seconds in the water and remove and place on the baking tray on foil, parchment or a silpat. Brush with additional melted butter and sprinkle with coarse salt. Optionally use a sharp knife to cut a slit in any large areas of the pretzel to help it expand.

Bake at 425 for 10-20 minutes (depending on size) or until deeply brown on the outside and cooked through internally.

Schnitzel Dish Guide

Serves 2-4

1 lb pork loin (or veal or chicken) cut into ¼ lb pieces.

Panko bread crumbs

Italian bread crumbs

1 lemon

2 eggs

AP flour

1 t garlic powder

Salt and Pepper to taste

Oil for cooking

Parsley or Chives for garnish

Using plastic wrap or a plastic bag, cover the piece of pork and pound using a meat mallet or rolling pin until about 1/8 -1/4 of an inch thick. Season each piece with salt, pepper and garlic powder. In three separate plates or dishes add about ½ cup of flour in one, ½ cup panko and ½ cup breadcrumbs in one, and the two eggs plus the juice of half a lemon in the final one. Beat the eggs thoroughly. Dredge the pork in the flour and shake off excess. Dip both sides in the egg wash and coat thoroughly. Finally dredge it in the breadcrumb mixture and ensure it is totally coated. Let the breaded cutlet rest for at least 10 minutes before cooking.

Place enough oil to cover the bottom of a skillet by ¼ inch and place over medium high heat. Once hot, add the pork cutlets and cook 3-4 minutes a side until the crust is golden brown and the meat is cooked through. If the crust is beginning to burn before the inside is cooked your heat is too high. Once both sides are brown, remove to a plate or wire rack and drain. Serve with a fresh squeeze of lemon and some chives or parsley as garnish.

Dish Notes

Use the cheese and mustard of your choice in the beer cheese. The cheddar and whole grain mustard gives it a sharp, punchy tang. Use jack or mozzarella for a milder sauce. Traditional “Wienerschnitzel” is made with veal but the preparation is the same. You can use veal, pork or even chicken for the technique we demonstrated.