Servings:
pieces

Beer Pretzel Bites

Soft beer pretzel bites are always a great idea! Serve them tasty ranch dip or any other dip you like!
Prep Time:
15 min
Cook Time:
20 min
Resting Time:
60 min
Total Time:
95 min
Ingredients (Servings: pieces)
Pretzel Bites
Tepid Water
ml
Brown Sugar
tbsp
Active Dry Yeast
g
Wheat Beer
ml
Salted Butter
g
Kosher Salt
tsp
All-Purpose Flour
g
Baking Soda
tbsp
Egg
Splash of Water
Coarse Salt
Yoghurt Ranch
Greek Yoghurt
tbsp
Buttermilk
tbsp
Fresh Chives
tbsp
Dried Parsley
tsp
Dried Dill
tsp
Garlic Powder
tsp
Onion Powder
tsp
Salt & Pepper to taste
Preparing In The Kitchen
  1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. In a small saucepan melt the butter.
  2. Add the beer, melted butter, salt, and flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. Let the dough rest in a warm place for about 45 minutes.
  3. For the dip, wash the chives, shake dry and chop finely. Combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
  4. Preheat the oven to 180 ºC and prepare two baking sheets with parchment paper. Bring a large pot of water to a boil.
  5. Divide the pretzel dough into 8 equal balls and roll each piece into a long rope ca. 50 cm. Cut the dough into 2 cm pieces to make the pretzel bites.
  6. Slowly add the baking soda to the boiling water. Boil the pretzel bites in batches, 10-12 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on the baking sheets, make sure they are not touching. Mix the egg with a splash of water. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15-18 minutes until golden brown.
  7. Remove to a baking rack and let rest 5 minutes before eating. Serve with ranch dip.
More recipes on: www.beastfeast.eu
Servings:
pieces

Chai Spiced Apple Ricotta Galette

Layers of fresh ricotta cheese, sweet apples, and chai spiced maple syrup, all atop a bed of flakey, buttery, puff pastry.
Prep Time:
15 min
Cook Time:
30 min
Total Time:
45 min
Ingredients (Servings: pieces)
Maple Syrup
g
Salted Butter
tbsp
Ground Cinnamon
tsp
Ground Ginger
tsp
Ground Cardamom
tsp
All Spices
tsp
Ground Nutmeg
tsp
Black Pepper
tsp
Vanilla Bean Extract
tsp
Sea Salt
tsp
Puff Pastry
Ricotta Cheese
g
Apples
Brown Sugar
tbsp
Vanilla Ice Cream
Preparing In The Kitchen
  1. Preheat the oven to 190 ºC and prepare a baking sheet with parchment paper.
  2. Bring the maple syrup, butter, cinnamon, ginger, cardamom, all-spice, nutmeg, and pepper to a boil in a small saucepan over high heat, simmer 2 minutes. Remove from the heat. Stir in the vanilla and a pinch of salt. Wash, quarter, remove the seeds and cut the apples into thin slices.
  3. On a lightly floured surface, roll the puff pastry out into a rectangle about 0,5 cm thick. Place the pastry on the baking sheet and spread the ricotta in an even layer over the pastry, leaving a 3 cm border. Drizzle the ricotta with 2 tablespoons or so of the spiced maple. Arrange the apples, skin side facing up over the ricotta. Drizzle or brush the apples with 2-3 tablespoons of the spiced maple. Fold the edges of the pastry up and over the apples. Now brush the edges of the pastry with a little of the spiced maple and sprinkle with sugar
  4. Transfer to the oven and bake for 25-35 minutes or until golden brown.
  5. Let cool slightly and serve with additional chai spiced maple and ice cream.
More recipes on: www.beastfeast.eu
Servings:
pieces

Pretzel Rösti Burger

Sweet mustard and potato rösti are the main pillars of this celebratory burger.
Prep Time:
20 min
Cook Time:
10 min
Total Time:
30 min
Ingredients (Servings: pieces)
Rösti
Potatoes
g
Kosher Salt
tsp
Dijon Mustard
tbsp
All-Purpose Flour
tbsp
Eggs
Cayenne Pepper
tsp
Ground Nutmeg
tsp
Olive Oil
tbsp
Sauerkraut
Sauerkraut
g
Caster Sugar
tsp
Salt & Pepper to taste
Patties
Minced Beef
g
Worcestershire Sauce
tsp
Sweet Mustard
tbsp
Garlic Powder
tsp
Salt & Pepper to taste
Burger
Pretzel Buns
Sweet Mustard
tbsp
Preparing In The Kitchen
  1. Drain the sauerkraut and season in a bowl with salt, pepper, and sugar. Cover and let it steep for about 20 minutes.
  2. For the rösti, wash the potatoes, peel and coarsely grate them in a bowl. Add a pinch of salt and let it rest for about 10 minutes. Squeeze and drain the grated potatoes by hand. Add the mustard, flour and eggs and mix with a fork. Season with salt, pepper, and nutmeg.
  3. Heat a pan with a drizzle of olive oil over medium heat and fry the rösti for about 6 minutes until golden brown. Drain on kitchen paper and set aside.
  4. In the meantime, season the minced beef with Worcestershire sauce, sweet mustard, garlic, salt and pepper and shape into patties. Heat the oil in a pan and fry the patties on both sides for about 4 minutes.
  5. In the same pan, roast the pretzel buns on the inside for about 2 minutes without additional oil.
  6. Brush the pretzel buns with sweet mustard and then top each with the beef patty, rösti and sauerkraut. Season with pepper and serve.
More recipes on: www.beastfeast.eu
Servings:
pieces

Filled Wiesn Pretzel

Homemade soft pretzel dough, stuffed with a cream cheese, bacon, and spring onion dip, and shaped into a pretzel. Baked until the pretzel is golden and dipped in creamy honey mustard! These pretzels are such a hit.
Prep Time:
10 min
Cook Time:
25 min
Resting Time:
60 min
Total Time:
95 min
Ingredients (Servings: pieces)
Pretzels
Tepid Water
ml
Brown Sugar
tbsp
Active Dry Yeast
g
Wheat Beer
ml
Salted Butter
g
Kosher Salt
tsp
All-Purpose Flour
g
Baking Soda
tbsp
Coarse Salt
Filling
Cream Cheese
g
Bacon
g
Spring Onion
Salt & Pepper to taste
Creamy Honey Mustard
Dijon Mustard
g
Honey
g
Skyr Yoghurt
g
Apple Cider Vinegar
tbsp
Chili Powder
tsp
Sweet Smoked Paprika Powder
tsp
Cayenne Pepper
tsp
Salt & Pepper to taste
Preparing In The Kitchen
  1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. In a small saucepan melt the butter.
  2. Add the beer, melted butter, salt, and flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. Let the dough rest in a warm place for about 45 minutes.
  3. Meanwhile, make the filling. Wash the spring onions, pat dry, clean and cut into fine rings. In a medium bowl, combine the cream cheese, bacon pieces, spring onion. Stir to combine. Season with salt and pepper.
  4. Preheat the oven to 180 ºC and prepare two baking sheets with parchment paper. Bring a large pot of water to a boil.
  5. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 30x8 cm). Spread about 1 ½ tablespoons bacon onion filling along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.
  6. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Sprinkle with salt and bake for 15-18 minutes or until pretzels are golden brown.
  7. For the dipping sauce, combine all ingredients in a bowl and whisk until smooth and creamy.
  8. Remove pretzels from oven and let cool 5 minutes. Serve with lots of honey mustard for dipping.
More recipes on: www.beastfeast.eu
Servings:
pieces

Bavarian Hot Dog

This is everything else than a standard hot dog. Pretzel sticks filled with tasty sauerkraut, tasty mustard and grilled sausages. And topped with fresh homemade crispy onions!
Prep Time:
20 min
Cook Time:
10 min
Total Time:
30 min
Ingredients (Servings: pieces)
Pretzel Sticks
Sauerkraut
g
Caster Sugar
tsp
Pickles
Salt & Pepper to taste
Onion
All-Purpose Flour
g
Sunflower Oil
ml
Mustard
tsp
Sausages
Fresh Dill
Preparing In The Kitchen
  1. Drain the sauerkraut and season in a bowl with salt, pepper, and sugar. Drain the pickles, dice finely and mix with the sauerkraut. Cover and let it steep for about 20 minutes.
  2. In the meantime, peel the onion, cut it in half and cut into thin strips. Heat the oil in a saucepan over high heat. Add the flour in a bowl and toss to coat the onion all around. Fry them in the hot oil for about 3 minutes until crispy and golden brown. Remove the fried onions with a ladling and spread them on a kitchen paper to drain.
  3. Heat up a grilling pan over medium-high heat. Grill the sausages in it for about 4 minutes, constantly turning.
  4. Wash dill, shake dry, pluck leaves from the stem and chop finely. Cut a pretzel stick lengthwise and add the with mustard on the bottom sides. Spread the sauerkraut, sausages, and roasted onions on the pretzel sticks. Garnish with dill.
More recipes on: www.beastfeast.eu
Servings:
pieces

Spätzle ‘n’ Cheese

Mac ‘n’ cheese was yesterday! We got some creamy hearty spätzle ‘n’ cheese. The secret to this simple, easy, and delicious cheesy lie in lots of cheese, and a touch of spice. And of course spätzle!
Prep Time:
15 min
Cook Time:
25 min
Total Time:
40 min
Ingredients (Servings: pieces)
Spätzle 'N' Cheese
Spätzle
g
Onion
All-Purpose Flour
g
Vegetable Broth
ml
Heavy Cream
g
Butter
g
Olive Oil
tbsp
Mozzarella Cheese
g
Fontina Cheese
g
Cheddar Cheese
g
Ground Nutmeg
tsp
Salt & Pepper to taste
Sprigs of Fresh Thyme
Pretzel Pieces
Pretzels
Honey Mustard
tbsp
Olive Oil
tbsp
Garlic Powder
tsp
Kosher Salt
tsp
Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. For the topping, mix the olive oil in a bowl with salt, garlic powder and honey mustard. Break the pretzels into ca. 2-3 cm sized pieces and mix with the olive oil-mustard mixture. Spread the pretzel pieces on the baking tray and bake in the oven for about 20 minutes until crispy and golden brown.
  3. Peel and finely chop the onion. In the pan, melt the butter and olive oil. Once warm, add the chopped onion and cook for around 1-2 minutes, until soft and translucent.
  4. Stir in the flour and add the vegetable broth. Pour in cream and bring everything to a boil. Season with salt, pepper and nutmeg. Remove the pot from the heat and stir in the grated mozzarella cheese and half of the cheddar cheese.
  5. Mix the spätzle with the sauce, till evenly coated and pour into an oven-proof casserole dish. Sprinkle with the remaining cheese and spread the herbs over it. Bake for ca. 20 minutes in the oven, until golden brown.
  6. Sprinkle Spätzle 'n' Cheese with Pretzel and serve.
More recipes on: www.beastfeast.eu