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Easy Sheet-Pan Oktoberfest Sausage and Pretzel Bake

Easy Sheet-Pan Oktoberfest Sausage and Pretzel Bake - featured image
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This one-pan Oktoberfest dinner features bratwurst, caramelized onions, and golden pretzel bites, all baked together on a single sheet pan. Served with a creamy beer cheese sauce, it’s a quick and satisfying meal perfect for game days or weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds bratwurst or German-style sausage (about 6 links)
  • 1 large sweet onion, sliced into ½-inch wedges
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 package (12-16 ounces) frozen soft pretzels (about 4 large or 8 small), thawed and cut into bite-sized pieces
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon coarse sea salt or pretzel salt
  • 2 tablespoons unsalted butter (for cheese sauce)
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup German-style beer (helles lager or pilsner)
  • 1 ½ cups sharp cheddar cheese, freshly shredded
  • 1 teaspoon Dijon mustard
  • Pinch of cayenne pepper

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the center of the oven. Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Pat the bratwurst dry with paper towels. In a small bowl, mix together the smoked paprika, garlic powder, black pepper, and salt. Drizzle the olive oil over the sausage and onions on the prepared baking sheet, then sprinkle the seasoning mixture over everything. Toss gently with your hands to coat evenly, then arrange the sausage links in the center of the pan and scatter the onion wedges around them. Make sure nothing is overlapping too much.
  3. Bake for 15 minutes. While it’s baking, prepare your pretzels: cut each large pretzel into bite-sized pieces (about 1-inch chunks).
  4. After 15 minutes, pull the pan out carefully. Scatter the pretzel pieces around the sausage and onions, tucking them into the spaces. Brush the melted butter over the pretzel pieces (or drizzle and toss). Sprinkle the coarse salt over the pretzels.
  5. Bake for another 10-12 minutes, until the pretzels are golden brown and the sausage is fully cooked through (internal temperature should reach 160°F/71°C). If the sausage is browning too quickly, tent a piece of foil loosely over the pan for the last 5 minutes.
  6. While everything bakes, make the beer cheese sauce: In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Whisk in the flour and cook for about 1 minute, stirring constantly. Slowly pour in the milk while whisking continuously to prevent lumps. Then add the beer and keep whisking. Cook for 2-3 minutes until the mixture thickens enough to coat the back of a spoon. Reduce heat to low, then add the shredded cheddar cheese a handful at a time, whisking until each addition is fully…
  7. Once everything is done, let the sheet pan rest for 5 minutes. Transfer to a serving platter or serve right from the pan. Serve with the warm beer cheese sauce on the side for dipping.

Notes

Don’t skip the resting step after baking—it prevents burning mouths and improves texture. For the best caramelization, pat sausages dry before seasoning. Use freshly shredded cheese for a smooth cheese sauce. If the cheese sauce seizes, add a splash of warm milk or beer and whisk vigorously.

Nutrition

Keywords: Oktoberfest, sheet pan dinner, bratwurst, pretzel bake, beer cheese sauce, easy dinner, game day food

Find it online: https://lirafood.com/easy-sheet-pan-oktoberfest-sausage-and-pretzel-bake/