How do you make the PERFECT PRETZEL? For that answer and more about this year’s Oktoberfest event, we turn to Erica Logan and Eddie Sahm from Liter House.
Celebrating Oktoberfest with a proper pretzel from Liter House
• WHO: Liter House and Half Liter
• WHAT: Oktoberfest 2019
• WHERE: 5301 Winthrop Ave, Indianapolis, IN 46220
• WHY: To celebrate the fall season, German foods, and great beer!
• WHEN: October 12th & 13th 11am – 10pm
• DETAILS: Liter House and Half Liter hosting Oktoberfest on October 12th and 13th, 11am – 10pm. Oktoberfest is family friendly, free to walk in and enjoy the festivities. Liter House and Half Liter will be serving our regular menus along with German specialties all day. Pretzel German street food with beer tents will be setup outside for guests to enjoy. We will also be serving a reservation-only beer dinner at Liter House from 7pm – 8:30pm. Tickets available on EventBrite. There will be 3 courses, steins of beer, games, and music.
1 C Spicy Brown Mustard
½ C Yellow Mustard
¼ C Dark Beer (Preferably Big Lug Duke)
½ tsp Salt
¼ tsp Black Pepper
- Combine all ingredients in a medium sized bowl and whisk together.
8 oz Cream Cheese (softened)
12 oz Sharp Cheddar (Shredded)
8 oz Roasted Red Peppers
1 tsp salt
½ tsp Black Pepper
1 tsp Paprika
1 Tbls Apple Cider Vinegar
- Chop the roasted red pepper into a medium dice.
- Place all ingredients into a mixer, and whip together with the paddle attachment on a medium/high speed till it all comes together. Scraping down the sides as necessary.
German Soft Pretzel
30 oz Bread Flour
1 Tbls Salt
2 Tbls Instant Yeast
1/3 C Brown Sugar
4 Tbls Butter (diced)
2 C Water (room temp)
2 Tbls Pretzel Salt
¼ C Lye
5 C Water (cold)
- Preheat oven to 425 degrees
- Combine instant yeast, brown sugar, butter, and water in mixing bowl. Let sit for 5 minutes so the yeast can bloom.
- Add in the bread flour and salt.
- Mix with a dough hook for 5 minutes on the low setting, then mix on a medium/high speed for another 5 minutes to form a smooth dough.
- Turn dough onto the countertop and divide into 6-8 equal pieces.
- Stretch each piece of dough out into a thick rope about 1 ft long.
- Let sit for about 5 minutes covered.
- Roll the pretzels out into thinner ropes about 3.5 ft long.
- Twist into the pretzel shape, and place on a greased sheet tray.
- Carefully combine the lye and water in deep baking dish. Make sure to wear gloves and avoid any contact with skin. If you do get it on your skin wash off immediately with soap and water.
- Dip pretzels in the lye/ water solution, making sure to dip both sides.
- Place pretzel back on sheet tray and generously sprinkle pretzel salt.
- Bake for 12-15 minutes or until the pretzel has a mahogany color.
*You can substitute lye mixture for a boiled baking soda mixture