What Oktober-food-fest would be complete without some wildly good food to soak up all that German beer?

Enter the currywurst pretzel. An almighty fusion of the iconic Berlin brat and ultimate German bar snack. One bite of these bad boys will transport your taste buds straight to the beer tents of Bavaria.

Currywurst is Berlin’s favourite late-night treat. Bite-size mouthfuls of grilled bratwurst are topped with curried ketchup and served with a generous scoop of fries to mop up the sauce. The dish is so good that we’ve decided to stuff it into soft, buttery Bavarian pretzels for the ultimate Oktoberfeast. Just like the street sellers of Berlin, we’ve created our own special blend of sweet tomato sauce and warming curry spices to complete our bratwurst filling.

Ready to make sweet pretzel magic?

Currywurst pretzels

Makes 12

Prep time: 35 minutes

Total time: 2 hours

Ingredients

Dough

300ml water

7g yeast

1 tbsp caster sugar

1 tsp salt (extra for garnish)

460g plain flour

1 tbsp melted butter

3 tbsp bicarbonate of soda

4 hot dogs (chopped into 12 pieces)

200g shredded mozzarella

Currywurst dip

1 tbsp curry powder

1 tsp smoked paprika

1 tbsp cider vinegar

1 tsp mustard

½ tsp cayenne pepper

2 tbsp Henderson’s Relish

100ml ketchup

Step 1 Add the yeast and sugar to a jug with 300ml of warm water. Leave in a warm place to get frothy for 15 mins.

Step 2 Mix your flour, melted butter and salt in a large bowl, then stir in your yeast mixture. Keep stirring until a dough forms. You can use your hands to help bring the dough together.

Step 3 Leave to rise for 30 minutes under a damp tea towel until it has doubled in size.

Step 4 While the dough is rising, make your ketchup. Mix all the ingredients in a bowl and pop in the fridge until you’re ready to serve.

Step 5 It’s time to divide the dough. Lightly dust your surface with flour and place the dough directly on it. Divide the dough into 12 equal portions and roll into balls. Place onto a greaseproof-lined baking tray, cover with the same tea towel you used earlier and leave to prove again for another 15 minutes.

Step 6 Preheat the oven to 180°C.

Step 7 Once the dough has had its final proof, place a large saucepan two-thirds full of water on the hob. Add your bicarbonate of soda and bring the water to a high simmer.

Step 8 Flatten each dough ball with a rolling pin and pop some cheese and a piece of hotdog in the centre. Gather the edges of the dough together over the filling to create a ball and pinch the edges together to make sure it’s fully sealed. Repeat with all of the remaining dough balls.

Step 9 Place the dough balls in the simmering water for 40 seconds (you may only be able to do a few at a time). Using a slotted spoon, remove them from the water and place them back on your greaseproof-lined tray.

Step 8 Sprinkle some sea salt on top of each ball and place in the oven. Cook for 25 minutes until golden.

Step 9 Serve on a large plate with plenty of your spiced ketchup for dipping.

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