Oktoberfest Snack Board Recipe

I created an Oktoberfest Food snack board piled with sliced bratwurst, tangy sauerkraut, soft pretzels, regional cheeses and a lineup of mustards and accompaniments that will make you reach for a beer.

I love making an Oktoberfest Snack Board when I want something a little wild and social. Centered on sliced bratwurst and warm soft pretzels, it somehow makes people try combos they never would at home.

I dont overthink it, I just watch the little discoveries happen and laugh when someone declares a weird favorite. I always tag mine Snacks For Octoberfest and somehow it ends up being the main draw at every Oktoberfest Party I host.

If you like playing with flavor and seeing friends react, this board gives you those tiny delicious surprises.

Ingredients

• Savory pork and beef links, high in protein, rich and a little fatty.
• Chewy, salty, mostly carbs, great for dipping and sharing with friends.
• Tangy fermented cabbage, full of probiotics and vitamin C, it’s pleasantly sour.
• Grainy, sharp, adds savory heat and some fiber, packs big flavor.
• Creamy Bavarian cheese spread, rich in fats and protein, slightly sweet.
• Mild, nutty, melts well, delivers calcium and protein, classic on boards.
• Smoky, thin sliced pork, low carb, salty and great with bread.
• Tart, crunchy, adds freshness and fiber, balances richer savory bites.

Ingredient Quantities

• Bratwurst, 4 links (about 1 lb), sliced
• Soft pretzels, 4 small or 2 large
• Sauerkraut, 1 cup, well drained
• Whole grain mustard, 1/2 cup
• Bavarian sweet mustard, 1/2 cup
• Obatzda Bavarian cheese spread, 3/4 cup
• Emmental cheese 6 oz cubed or sliced
• Muenster cheese, 6 oz, cubed or sliced
• Aged Gouda, 4 oz, cubed or sliced
• Black forest ham, 6 oz thinly sliced
• Cornichons or small dill pickles, 3/4 cup
• Pickled red onions, 1/2 cup
• Radishes, 1 cup sliced
• Rye bread or pumpernickel, 8 slices
• Granny Smith apple, 1 medium, thinly sliced

How to Make this

1. Preheat oven to 350 F. Put the soft pretzels and the rye or pumpernickel slices on a baking sheet and warm for 6 to 10 minutes so they get soft and a little toasty, then remove and let cool a bit.

2. While the oven warms, heat a skillet over medium-high with a teaspoon of oil. Cook the bratwurst links whole until nicely browned and cooked through, about 8 to 12 minutes total, turning often. Aim for a firm, brown exterior. Let rest 4 to 5 minutes, then slice into 1/2 inch coins.

3. Drain the sauerkraut very well so it doesnt make the board soggy. If you like it warm, warm it in a small pan with a pat of butter, a pinch of caraway seeds and a splash of beer or apple cider for 2 to 4 minutes, then transfer to a small bowl.

4. Put the Obatzda (3/4 cup) into a small bowl. Stir it smooth, taste and add a sprinkle of sweet paprika or chopped chives if you want. Place both mustards, the whole grain and the Bavarian sweet mustard (1/2 cup each), into separate small bowls for dipping.

5. Slice or cube the cheeses: Emmental 6 oz, Muenster 6 oz, Aged Gouda 4 oz. Let them sit at room temperature while you finish the board so flavors open up, then fan or stack them for easy grabbing.

6. Neatly fold or pile the black forest ham (6 oz) into ribbons or rolls. Put the bratwurst slices, ham, cheeses and Obatzda on the board with some spacing so it looks abundant.

7. Add the pickles and crunch: arrange cornichons or small dill pickles (3/4 cup), pickled red onions (1/2 cup), and sliced radishes (1 cup) in small clusters. Tuck the sauerkraut bowl near the sausages so juices stay contained.

8. Thinly slice the Granny Smith apple and fan the slices on the board so they dont brown right away. Add the warmed pretzels and the toasted rye or pumpernickel slices near the mustards and Obatzda for spreading.

9. Finish with serving tools: little spoons for mustards and Obatzda, a cheese knife, toothpicks or small forks, napkins. Let the cheeses sit a few minutes if theyre still cool, then bring to the table with cold beer. Prost, enjoy!

Equipment Needed

1. Rimmed baking sheet for warming the pretzels and rye so they get soft and a little toasty
2. Large skillet for browning the bratwurst
3. Tongs to turn the sausages and grab pretzels safely
4. Cutting board for slicing bratwurst, apples and cheeses
5. Sharp chef knife for slicing and cubing cheeses and ham
6. Small saucepan for warming sauerkraut if you want it warm
7. Several small bowls for mustards, obatzda and the sauerkraut
8. Cheese knife or spreader plus small spoons toothpicks and napkins for serving

FAQ

Oktoberfest Snack Board Recipe Substitutions and Variations

• Bratwurst: kielbasa, smoked sausage, chicken apple sausage, plant based brat — all slice up and serve warm
• Soft pretzels: bagels, pretzel rolls, soft dinner rolls, crusty baguette slices — same salty chew, works great
• Obatzda Bavarian cheese spread: pimiento cheese, whipped cream cheese mixed with paprika and a bit of butter, Boursin, sharp cheddar spread
• Bavarian sweet mustard: honey mustard, smooth Dijon sweetened with a touch of honey, fig jam mixed with a spoon of mustard, stone ground mustard

Pro Tips

1) Let the cheeses sit out a while before serving so the flavors open up, dont rush it. Cold cheese tastes flat, and even 20 to 30 minutes at room temp makes a big difference. Cut some pieces thicker so folks can grab a bite that holds up on the pretzel.

2) Keep anything wet in its own little bowl so the board doesnt get soggy. Double drain the sauerkraut and put it in a bowl, nestle pickles and onions in cups, and tuck toothpicks near them so people can grab without making a mess.

3) Rest the cooked sausages before slicing so they stay juicy, then slice against the grain or into bite size coins that are easy to pick up. If you slice too early the juices run out and the brat gets dry and sad.

4) Warm the pretzels and bread just enough to be soft and slightly toasty, not hard. Put mustards and the Obatzda in small spoons or spreaders, label them if you want, and arrange colors and textures so the board looks inviting and guests know whats what.