Oktoberfest

This fall, Freson Bros. is bringing Oktoberfest to your kitchen! Celebrate this seasonal tradition with fun, food discovery, and specialty products not available all year round. From starters to desserts, we’ve got everything you need to create a memorable Oktoberfest experience at home.

September 19 to October 9, 2025, at your local Freson Bros. store!

Ingredients (makes ~8 pretzels)

• 1½ cups warm water (110–115°F / 43–46°C)
• 2¼ tsp instant yeast (or 1 packet active dry yeast)
• 1 tbsp brown sugar
• 1 tsp salt
• 4 cups all-purpose flour (+ extra for kneading)
• 2 tbsp unsalted butter, melted

Baking Soda Bath:

• 10 cups water
• ⅔ cup baking soda

Topping:

• 1 large egg, beaten
• Coarse sea salt

Instructions:

1) Make the dough – combine water, yeast, and sugar; let sit 5 minutes. Add salt, flour, and butter; knead 5–7 minutes. Let rise 45–60 minutes.

2) Preheat oven to 450°F / 232°C. Line 2 baking sheets.

3) Shape pretzels, prepare baking soda bath, dip, and bake 12–14 minutes.

Serve warm with mustard or cheese dip.

Pro Tips:

Add powdered milk for fluffier pretzels, brush with butter for a mall-style finish, or freeze unbaked pretzels for later.

• Soft Pretzels served with:

  • Assorted Mustards – Dijon, whole grain, honey mustard, and hot mustard
  • Pickles & Gherkins – Cornichons or dill pickles for a tangy snack

KÜHNE BEER MUG MUSTARD

KÜHNE BARREL DILL PICKLES

Ingredients (Serves 4)

• 4 boneless pork loin chops
• ½ cup flour
• 2 eggs
• 2 tbsp milk
• 1 cup breadcrumbs
• ½ tsp paprika
• ¼ cup oil
• 2 tbsp butter
• salt and pepper to taste
• Optional: Lemon wedges & chopped parsley

Instructions:

1) Pound pork to ¼ inch thick, season.

2) Set up breading station: flour, egg mixture, breadcrumbs.

3) Bread pork, fry in oil & butter 2–3 mins per side.

4) Serve immediately with parsley and lemon wedges.

Great Sides:

Sauerkraut, warmed with caraway seeds for extra flavour, and prepared red cabbage which is often sold in jars or cans.

• Crispy Pork Schnitzel served with:

  • Sauerkraut – Warmed with caraway seeds for extra flavour
    Prepared Red Cabbage – Sweet-sour style, often sold in jars or cans

KÜHNE BARREL SAUERKRAUT

HOFGUT APFELROTKOHL – RED CABBAGE WITH APPLE

Ingredients (Makes ~2 cups)

• 2 tbsp butter
• 1 small diced onion
• 2 tbsp flour
• 1½ cups broth
• ½ cup white wine (optional)
• 1 tsp Dijon mustard (optional)
• salt and pepper to taste
• Optional: chopped parsley

Instructions:

1) Sauté onions in butter.

2) Stir in flour, cook 1–2 minutes.

3) Whisk in broth and wine, simmer 5–7 minutes.

4) Season and garnish with parsley.

• Add to Your Oktoberfest Gravy:

  • Dijon Mustard – just a tablespoon for a piquant flavour.

KÜHNE MUSTARDS

Ingredients (Makes ~2 cups)

• 1 package dried spaetzle (12–16 oz / 340–450 g)
• 2–3 tbsp unsalted butter
• salt for boiling
• Optional: chopped parsley & pepper

Instructions:

1) Boil spaetzle 10–12 minutes, drain.

2) Toss with butter in skillet 2–3 minutes.

3) Optional: Add cheese for Käsespätzle or garlic butter for extra flavour.

HOFGUT EIERSPÄTZLE EGG NOODLES

HOFGUT SAUERKIRSCHEN PITTED SOUR CHERRIES