Ah .... October and Oktoberfest


In Germany, beer is a requirement for Oktoberfest. But, here at McEvoy Ranch, we have discovered that Pinot, pretzels, and puppies are a delightful way to go!

McEvoy-Ranch-Puppies-Pretzels Enjoy this recipe for homemade soft pretzels with a delicious upgrade to your standard yellow mustard - Spicy Green Olive Tapenade Dipping Mustard! Prost! Soft Pretzels with Spicy Green Olive Tapenade Dipping Mustard Pretzel Ingredients ½ cup light brown sugar 2 cups warm water 2 envelopes active dry yeast ¼ cupMcEvoy Ranch Extra Virgin Olive Oil,plus 2 Tbsp. for oiling parchment and bowl 5 cups all-purpose flour, plus more if needed ¾ cup baking soda 2 quarts water 1 large egg beaten with 1 Tbsp. water Flake Sea Salt or Pretzel Salt Directions
  • Stir brown sugar into water until dissolved.
  • Sprinkle yeast over water and let stand until foamy, about 5 minutes.
  • Stir in olive oil and 3 cups of flour.
  • Knead in remaining flour until dough is just slightly sticky.
  • Turn dough out onto a floured surface and knead in remaining flour until dough is silky - approximately 3 minutes.
  • Transfer dough to a large oiled bowl, cover with plastic wrap and let stand at warm room temperature until doubled in bulk - approximately 45 minutes.
  • Line 3 half sheet pans with parchment paper and oil the paper.
  • Turn dough out onto a floured surface, knead lightly, flatten the dough and cut into 18 equal pieces.
  • Roll each piece into a rope 18 to 20 inches long. Place rope on a parchment-lined sheet and form the letter “U”. Take both ends of the “U” and cross them over each other twice and bring the twist down and place over the bottom curve of the “U”.
  • Let pretzels stand uncovered until puffed - approximately 25 minutes.
  • In a large deep skillet stir baking soda into 2 quarts of water. Bring to a simmer over high heat. Reduce heat until the water is at a simmer.
  • Gently drop pretzels into the water, three at a time. Simmer 15 seconds, turn over and simmer 15 seconds more.
  • Remove to a paper towel with a slotted spoon to drain. Quickly replace onto the oiled parchment sheet pan.
  • Brush the pretzels with egg wash and sprinkle them with salt.
  • Bake until richly browned for about 10 minutes.
  • Serve warm or at room temperature with Spicy Olive Tapenade Dipping Mustard.
Makes 18 pretzels Spicy Green Olive Tapenade Dipping Mustard Ingredients 1 - 8 oz. jar Country Dijon 1 - 7 oz. jarMcEvoy Ranch Spicy Green Olive Tapenade Directions Mix together and serve with warm soft pretzels (or a Bratwurst!).